I have a set of Global knives and I went ahead and ordered their G-45 ceramic honing steel as well. I cannot find a good picture of it, but the rubber piece on
I was reading this burger recipe from Serious Eats: http://www.seriouseats.com/recipes/2009/10/the-blue-label-burger-blend-recipe.html It sounds great, but it
I bought a new set of knives and my dad used the chopping knives to cut onions. Instead of chopping by slicing the onions with the usual technique, he was usi
The other day I braised beef asian style (a bit of weak beef stock, sweet soy syrup, and dark soy sauce if you're wondering), and I put in some ginger. I wanted
What type of knife is good for slicing a whole ribeye into individual steak slices? I've looked at some instructional videos on youtube and a butcher used a cu
Say I have something like a pork shoulder that I want to serve whole, with the layer of fat nicely browned under the broiler, but the fat is much thicker than I
I got a fairly expensive Kramer/Zwilling knife as a present and so now I am forced to learn how to at least hone a knife (or keep it on a shelf and never use it
I already know basic cutting skills. But I am confused about the order of things and thus while I have an OK technique, my board and the surroundings are in ana
I am now typing this with 1.5 hands because like a moron I cleared parsley that stuck to the knife with the edge towards my hand. After a quarter cup of blood i
Are counter top knife sharpeners like the IQ knife sharpener good for sharpening knives (or cheap knives)? I have used the IQ sharpener and it is still hard to
Whenever I chop veggies like onions or carrots they sometimes just fly off the chopping board into the open space of the kitchen. Carrots do that especially oft
I'm really confused before I thought when you hone a knife you bring the edge towards you however the other day I was watching gordon ramsay bringing the edge a
When you slice carrots, the slices tend to roll away. This previous question did mention this as part of a broader issue, but didn't focus on it enough to get a
This question addresses onion crying But no one seems to say what should you do when you finely chop an onion. See, not cutting the onion cor
The aruvamanai is an indian kitchen multitool used by my grandmother's generation consisting of a fixed curved blade on a roughly boat shaped block. Its typic
I often cut bell peppers up for uses in chili, stir-fry, salsas, salads, or any other similar use. What type of knife should I use and how should I cut it? I'm
I often cut fresh chicken breasts into strips for stir-fry or similar uses. What type of knife should I use and how should I cut it? I'm not trying to debone as
I often cut herbs to top off my dishes or as a core ingredient in salsa, sauces, guacamole, or any other similar use. For most purposes I would want a fine chop
I often need to mince garlic to add to any number of dishes. If I don't want to use a garlic press or microplane, how do I mince it with a knife? What type of
How specifically can I hold a chefs knife properly to increase efficiency and safety? What are the advantages and disadvantages to each style? The chefs knife