I recall seeing this in movies. Can it be called the poor man's steel?
I have heard various debates on the merits of wood versus synthetic cutting boards, and their affect on food safety, knife edges, and ease of cleaning and stora
I consider myself a serious home cook. What knives are essential?
I've finally put down the money to buy a quality knife and it's sharpness is amazing! How do I take care of it so that the edge lasts and the knife stays sharp
Is it ok to use a chef knife to chop through bones (not too big, like chicken or pork ribs) or a coconut or will it ruin the knife permanently? I've done that
I have a couple of nice Japanese kitchen knives, and a whetstone in two grades. I can sharpen them reasonably well using the stone, but does anyone have any goo
When it comes to general cooking knives the santoku and french chef's are generally the ones most often mentioned. Is the style of use very different? The only
I've heard that ceramic knives are the new thing. It's far easier, though, to find metal knives that look and feel nice. So, budget notwithstanding (within rea
There are several posts that get close to this but I am looking for a specific knife(ves)/sharpener(s) combo(s) that can be used routinely and that work(s) well
I am looking for good companies for stainless steel.
What's better for storing your knives? Wood block or magnetic stripe? And why?
I'd always wondered. The blocks usually seemed designed to have the knives go in blade down, so that the blade touched wood coming in and out. But I know that
What is it about the dishwasher that harms knives? The only reasons I've found are: You could get cut... I personally have a greater change of getting cut by
I have some quality serrated knives but over time they get dull. How do I sharpen them?
I have one very nice cutting board that I like to use with my chef's knife. Because I only use this single cutting board and chef's knife, if I have a recipe t
I have a Wusthof Trident Classic 8" Cook's knife that I use for chopping. I thought I was holding it properly but when chopping for extended amounts of time I
As per the question - how to I test that a knife is sharp enough? And/or, how do you know when a knife needs sharpening? Edit: Yesterday I attempted (I feel qui
I've got a limited collection of knives which I was moderately pleased to discover meet the "minimum requirements". But, recent activity on here has got me thin
So I have recently been moving into the world of Asian cuisine, and I recently learned that the Chinese use a cleaver as though it is a chef's knife. Apparentl
I've recently been diagnosed with Rheumatoid Arthritis, and my grip is VERY poor. I can't even make a fist anymore. A few days ago I found that cutting up a lef