I plan on cooking pretty simple foods and will need a knife for things like stir fry, the occasional meat dish, soups, casseroles, basically just standard fare.
I've been wondering about this for a while, since getting interested in knife sharpening. When using a knife, it will get duller. One (the primary) reason bein
I've recently bought a really nice Santoku knife from Wüsthof along with a Japanese water sharpener, and since then I've been watching a lot of videos and
I visited a chef knife shop and spoke to the owner. He mentioned that he didn´t like Shun knives because they become dull so quickly due to bad heat treat
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
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've a Wusthof classic ikon knife which i've had for about 5 months, it seems to be losing it's edge. It's regularly honed with a grooved honing rod, but I'm un
The knives I have just come from a second hand shop, and are quite blunt. Is it possible to sharpen them using an ordinary sharpening stone/steel, or is there
I am trying to make a salad but I can't find a knife at my work. Is there a way I can cut the tomato without a knife?
Hopefully this is a quick, simple question. What is the effective difference between a traditional cleaver (something like this) and a straight back cleaver (li
We've had the same knives for a very long time now, and we need a new set. What should I look for (or avoid) in a new kitchen knife set?
I'm looking to start sharpening my own knives (Wusthof's) what grit whetstone would I need to do so? Recommendations on any specific brand or is each whetstone
My amazing fiancee just got me a Nenox gyuto as a graduation present. (You can't have her, she's mine.) Until now, I've only had Western knives. I understand th
European-style Japanese knives seem to be described (also here and here, and in my most recent post) in terms of "ratios" that always add up to 100. It's not ex
I've been wondering about this for a while, since getting interested in knife sharpening. When using a knife, it will get duller. One (the primary) reason bein
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
Been in the market for my first good knives - mostly want either a Chef's Knife or Santoku as well as a paring knife. I'm left handed and unsure if Santoku bla
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
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
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