I'm looking for information on sanitizing carbon steel blades. I have 2 high quality knives that my girlfriend wants me to spray with Clorox cleaner as I wont p
I was recently given an unused knife from an elderly relative who downsized her home. It is stainless steel with a sort of "double serrated" edge. Out of c
Long story short: I horribly suck at sharpening the traditional way, so I got a Lansky sharpening sytem and I'm very pleased at the results. Now I want good kni
I was reading Fleming's Casino Royale and ran into the following curious detail, when describing James Bond's meal: Later, as Bond was finishing his first s
I have a Chinese slicer knife which I bought quite a few years ago, but never much used, it is a stainless steel 3 rams number 2. I am doing more Chinese cook
Several years ago I found this knife at a thrift store: I like this knife a lot because it is very effective at transmitting force to the food I am cutting.
Recent bought a chef's knive and a paring knife, both are high carbon stainless steel. The chef's knife is quite sharp and can cut a piece of butcher's twine j
I have read that one shouldn't use ceramic knives for cutting THROUGH bones, but how about for cutting AROUND bones? Examples would include cutting breasts off
I recently did some research for a couple of knives I'd like to buy to replace the one I have at home, and I've almost decided for the Wusthof classic. I also f
I just got a new All Clad chef's knife that is carbon steel. I've read that carbon steel knives require a lot of maintenance like wiping twice after every singl
I have a loved one who uses their chef's knife in ways that really taxes the knife: prying stuff open, chopping hard straight up and down, etc. As you might ima
I've taken the plunge to buy two expensive kitchen knives and somehow they picked up these stains (rust?) in less than 24 hours of use. I dried them, I thought
I have a Japanese Shun chef's knfve, and I've been bad about sharpening it. I haven't sharpened it since buying it in August and now it takes a bit of effort to
I've got a set of knives I've been using for roughly 12-13 years, which I've never had sharpened since the day they came home. They also haven't always been the
I've been thinking of getting: Tojiro DP Gyutou - 8.2" (21cm) knife King Two Sided Sharpening Stone with Base - #1000 & #6000 Norton Flattening Stone for
I'm looking for a knife that doesn't need to be regularly sharpened. The knife is for someone who has damaged wrists, and they find it difficult to have to cont
I went to a nearby supermarket that caters to a Spanish South American and Brazilian/Portuguese clientele. In addition to their excellent onsite fishmonger and
A friend of mine bought some new, very sharp knives. He has a magnetic strip that he uses to store knives, but he does not put these new knives there because he
Does anyone have any experiences of /advice about "universal" knife blocks, i.e. blocks that hold the knives in place with a dense bunch of plastic bristles ins
I want to buy a traditional japanese knife (EDITOR COMMENT: it is a chukabocho not a wabocho (traditional japanese knife) ) inspired by this v