I'm a little bit confused since I can't find this model on the internet.
Found this knife in my Grandmother's collection. None of us can figure out what the semi-circle shape and slots are for (see attached picture). Anyone have any
For many knifes are available with or without Kullenschliff while the price differs just a few $ (or few EUR). The positive effect is that soft and sticky food
A simple sharpener, will it grind as well as it ground years ago?
So my parents got a knive set from St. Moritz, and wanted to give them to me. I'm an hobby cook, who just likes cooking simple stuff. I have barely any knowledg
The following is an extract from 'How to Cook Everything' by 'Mark Bittman' about sharpening knives: An electric sharpener is the best, easiest, and most
I cut up some sausages with a fork and a fairly sharp knife then wondered if the knife cut the fork and tiny bits of metal got in the food. The fork looks a lit
This question is similar to Honing Steel Forward or Backward, however the answers to that question don't really get to what I want to know. When honing a knife
I prefer a whetstone to a "steel" for knife sharpening. Over the years my whetstone has become loaded with steel particles from the knives. As it is basically 1
So, marzipan - or is it marchpane? English is not my native language, but I own a cooking book where it is called marchpane - is pretty sticky, and cutting it w
This is a 12 cm inch blade utility knife. As you can see the bolster (fat part near handle) extends out on the edge side. On a flat surface like a cutting b
I wanted to sharpen my knives, so I took a cheap whetstone, watched a YouTube video for guidance, and got to work. The results are unsatisfying. Is the next ste
When the person says: "you relax on the way forward", when sharpening a knife, what does he mean? Here's a video where I heard that term https://youtu.be/0TPDg
I currently don't have a honing steel. Since I have just started experimenting with cooking I bought a cheap IKEA santoku to learn to care about it. I am plann
My wife recently bought a new Japanese knife. The first time she used it was to cut chinese preserved vegetable. She put the knife to one side while doing somet
I recntly bought a knife http://www.wellberghome.com/index.php?c=content&a=show&id=394 the thing is it's heavy a bit and not much sharp in front eventho
I am wondering if these painted knives are safe to use.
How do I carry a knife when moving between my cutting station and the sink for cleaning safely? Any way I hold it feels like I'm either endangering my fellow c
I was in Amish country in Ohio last weekend and found this in an antique shop. It seemed interesting and reasonably priced so I bought it. I did notice the surf
I prefer to peel/skin melons (e.g. watermelon, honeydew) and squashes (butternut squash, pumpkins), rather than cutting and slicing into wedges. I depict some c