Is there any significant difference between santoku knife from e.g. Victorinox versus santoku knife from e.g. Kasumi? Can I as normal kitchen user :) be able
I was looking to buy myself a chef's knife, and was interested in either the Richardson Sheffield V Sabatier range, or their Sabatier Trompette range. Now, the
I'm not sure if this would be better suited for here or the woodworking stack, so please migrate if needed. In order to sharpen my woodworking tools (chisels
I have a cheap plastic board with an in-built pull-through sharpener, metal and ceramic. I have have trouble believing that this can be any decent, but I have t
All of my favourite knives are stamped Victorinox with black fibrox handles... I find the shape and grip of these knives, coupled with the thin and flexible sta
Okay. I really tried to avoid going too broad in this question and before of all I did some research on my own in this community and here's what I found. This
Is it better to grind off the whole blade or should I find someone to add metal and then sharpen it again?
This question is somewhat similar to How to sharpen knife with chunk missing?, but the knives I have are not ruined like the one in that question, and I doubt t
In a show (One Piece), the character uses the following kitchen knife. I've never seen anything like it before; what is it? Here it is in action:
Asymmetrical edges are out of scope of my question because I feel like they're too different from symmetrical edges as it relates to the question. If the stock
I would like my knives all to be sharpened by a professional. Some knives I cannot sharpen because they have an intricate serrated edge that I would ruin if I
I have an end-grain cutting board of "Chinese Ironwood" like this one from the Wok Shop. I've used it heavily for the last 16 years, and it shows very little s
I was looking at the website for Francis Batt, a French culinary boutique (my boning knife is from there, great product IMO, so I'm a fan). I noticed a knife th
There are several reasonable and safe ways to pit an avocado. There is, however, one very popular (at least in the USA) and unsafe way: digging the pit out wit
I know the answer is "it's for cutting bread" but what I really want to know is when does its uniqueness actually help? What I've noticed is that it's sooooo
Can you use regular knife sharpeners on damascus steel? I'm aware it should be sharpened properly once a month on a wet stone, but I want to know if I should
I recently got a knife as a gift and after only using it two times it has started to rust, despite making sure to properly clean it and dry it after using it. T
Lets say I sharpend my knife starting with Grit 400, then 1000 up to 3000 and 6000 but its still is too dull. If i want to sharpen the blade again do I restart
I had brought brownies baked in a non-stick pan to a potluck. My friend used a metal knife to cut the brownies and scratched up my pan. I plan to bring a non-
I'm having trouble sharpening my knives, and I'm wondering if it's just that I haven't put in enough time. I've tried spending ~5 minutes per knife at one strok