I came across this page (How to peel a mango) while surfing and I found it very interesting. What kind of methods and knives/kitchen gadgets do you use to peel
If I want to buy a good multi-purpose chef's knife, which characteristics should I look for?
Depending on the grit coarseness you can sharpen very blunt objects or refine an already sharp edge. Generally speaking, one can expect that a kitchen knife is
I want to buy a good all-purpose Chef's knife and also sharpen it myself. But I have no experience sharpening with a waterstone so I'm a little afraid of spendi
If I want to buy a good multi-purpose chef's knife, which characteristics should I look for?
I've read that one should hand-wash knives, and I mostly buy that. I've also seen advice that one should dry them immediately and put them away. Why shouldn't
Currently there is a question about magnetic stripes vs wood blocks, but I was wondering what the general concensus is regarding knife sheaths (like this one) T
I recently discovered that the reason I hate cheese knives (but love cheese) is because they are made to work for right-handed people. So where can I buy a (re
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
I've never used a cut proof or cut resistant glove but I think it may come in handy when using a mandolin slicer or prepping a bunch veggies. Any suggestions o
Is it better to use a serrated knife, or a regular chef's knife that is really sharp?
Can you sharpen a ceramic knife?
How do you throw away a kitchen knife (or for that matter, any knife)? It seems extremely dangerous to just throw it in the dumpster, even if it's wrapped up re
In the long run, is it better to regularly use a knife honer instead of a knife sharpener once in a while to keep the edge sharp?
I have a santoku that I will be wanting to get professionally sharpened in the next few months. This is the first knife I've owned that was reasonably expensive
Hey guys, I've had a set of Global knives for a few months now and love them. I cut up a whole chicken the other day, and had a bit of trouble getting through
I have a friend who assigns one knife for cutting raw meat, another knife for cutting fruits and vegetables, another for cutting cooked meat, etc. Is washing on
I know the difference between the process of making these knives, but if you saw two knives -- one stamped and one forged -- how do you tell the difference simp
What's the best type of knife [and/or method] for cutting raw bread dough? Is a special dough blade necessary, or will any blade suffice?
We have a knife set that's approximately 15 years old, and as we were honing a knife tonight, a question arose. Do honing steels get worn down over the years? S