I had a bread knife that took a trip through the dishwasher and was frustratingly dull. I bought a cheap sharpening rod to attempt to salvage it (this one spec
I'm a fairly experienced home cook and I'm looking to upgrade to a good quality chef's knife. I'm thinking about getting a Japanese knife (e.g. a Shun Classic)
After using utensils to prepare/eat longkongs, the utensils are very sticky (by far stickier than for any other types of fruit that I have tried so far). I trie
I've been cooking for a long time now, and I've been the proud owner of entry level chef knives for the better part of a decade now. Last month I've ordered a
I was thinking recently to maybe buy a whetstone so I can sharpen my knives at home. I read all the threads here, on reddit, elsewhere. I understand that: It
I've heard on numerous occasions that plastic cutting boards dull knives faster than wood boards. I use a large wooden cutting board often, but recently I've be
Can someone please interpret the microscope image below? How does it prove that the knife "became buckled and bent"? We examined hones and knives under a micr
I am a reasonably proficient casual kitchen user and I have a set of kitchen knives I bought from a (British) supermarket a few years ago. Recently I've noticed
Most kitchen knives have pointed tips. I can imagine trying to improve safety (e.g. if they're accidentally dropped) by rounding the tip. For example, a paring
Here is an example of the knife being used. ASMR - Energy Ice Cream Rolls Oreo | How To Make An Energy Drink Out Of Ice Cream || Chinese Food Notice it is simi
If I want to buy a good multi-purpose chef's knife, which characteristics should I look for?
I recently bought a Wusthof Chinese chef's knife. When I tried it out the other day I was a bit disappointed by how sharp it is. Compared to the no-name £
Doubtless, it's safer to push knives away from your hands. When I hone, I always do this likethis GIF. Source for first image below. But I just saw these image
Starting at 0:58, Owen in Vancouver counsels you to alternate the knife's edges. Each time Owen pulls the knife, he alternates as he advised. But why? Why not
At this time I can only afford to buy one slicer - a salmon slicer or a brisket slicer. I regularly cure and smoke fish (Salmon, tuna, etc) and love cutting it
My longtime neighbor had this collection of six GONON-GIRONDE high-carbon steel knives that she inherited from her mother. I thought that they were incredible,
I understand that a western style of blade is meant to fix the point and chop behind it while a santoku is intended to slice with. I also find the width somewh
I recently took part in a knife skills workshop and during part of that workshop we were taught how to cut up a whole chicken into different sections. I was exp
A few weeks ago I bought an awesome Global knife. I ordered this tool from Amazon: My question: Does this tool hone the knife, or does it sharpen it?