A Utility knife is a kitchen knife that is midway in size between a Chef's knife and a Paring knife. Although I own a Utility knife, I don't believe that I ha
I bought a Gyuto knife but now I am unsure what I can cut with it. The manufacturer says I shouldn't try to cut bones or frozen things with it, which seems clea
Ideally I would like a set to build a kitchen around. Knives and the most vital and commonly used utensils. The best kit relative to it's pric
I've seen this question and obviously carbon steel (not stainless) knives look quite bad without extra care (picture from the linked to question) Now my ques
Many knife manufacturers provide the hardness value for the knife blade in the specifications - like 53HRC or 57 HRC. What's the optimal hardness for kitchen k
This is especially problematic with garlic, but onions, roots and other vegetables are sometimes just as bad. When making thin slices, with the problem worsen
Many manufacturers currently offer kitchen knives with Damascus steel blades at a premium. Besides looking cool do such knifes have any better characteristics
I recently acquired a chef knife. Alton Brown says I should never use a glass surface to cut, but when I need to cut chicken I don't want to use the wood block
Is there any functional difference (not related to things like embedded diamond grit) between a smooth-surfaced knife (or honing) steel, and one that has visibl
I've been making sushi for a while at home and now decided to get a set of knives specifically for this purpose (as I have only a couple of general-purpose kniv
I'm just self-learning to cook and I'm looking for a chef's knife. I've read the many differences between a chef's knife and a santoku knife, but it's still no
I'm a novice at best when it comes to cooking, but I'm open to learning how to sharpen my own knives. However, I'm a quite overwhelmed with where to start and h
I was at Bed Bath & Beyond and I spoke to one of the employees about knives with wood handles. She said that wood handles are no good because they warped fr
I haven't been able to find a post specifically on fluted knives, so hopefully this isn't a duplicate. I was wondering if fluted knives actually work. I came a
If I don't eat meat, is there any reason why I would choose a chef's knife or santoku over a vegetable knife (e.g. Japanese vegetable knives or Chinese cleavers
At home, my Santoku is used most, but there's no way I'm bringing that with me on my travels. In the event I don't find cooking utensils at respective hostels s
I have finally invested in a nice Wusthoff Santoku and a Mac paring knife and I want to keep them up and running well! The knife shop I bought from taught me ho
I'm loving my new Victorionox chefs knife, and I'm aware the it has a 15 degree blade edge. When the time comes to sharpen it, will using a sharpener for a 20 d
I'm getting ready to buy (or commission) a nice 10" chef's knife. I need to decide between a French or a German pattern. What are the pros and cons of each?
I'm doing research for my culminating undergrad project on what kind of knives are appropriate for elderly persons, aged about 65-75 years old, and I've got thr