Questions tagged [knives]
The knives tag has no usage guidance.
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What's the curved part called on a boning knife, near the heel? And what is it for?
I was watching this instruction on deboning a chicken thigh. If I hear it correctly she says there's a "divot". I think she uses the word "divot" to describe the curve of the knife ...
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Can a Japanese bread knife be used to cut hard crust bread?
I have heard that Japanese knifes should not be used to cut hard things like bones, etc. I recently bought a Japanese bread knife (Mcusta Zanmai - Damascus), and now I am scared of using my Japanese ...
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Henckel knife model #
Which Henckel knife sets sold in higher end department stores in the 1980s?
My grandma had an excellent set that she bought for $989.00 and I want a set like that or a better made set. They were heavy,...
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To hone and then sharpen or sharpen and then hone?
I have a dull knife, and want to get it sharp. My question is, do I sharpen and then hone it, or do I hone it and then sharpen it?
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When is it better to get a knife professionally sharpened than buying a new knife?
A noob question, would it be better to get my cheap knife sharpened or to buy a new knife. Other than it's sharpeness, the knife it self is built well and handles good.
Now I am thinking if it is ...
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Would I need to sharpen a knife if I hone it often?
I am new to this knife maintenance buisness, and would like to ask the question in title. If I regularly hone my knife, and if the knife is decent quality, could I skip ever thinking of sharpening it?
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Knives and Knife sharpening for a college student/someone short on time and money [duplicate]
Cutting things seem to be the number one time sink when I cook. I use bought some random knifes and use them. And I keep them sharp by a machine which looks like this :
I am completely unsatisfied ...
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What type of knife is this?
My brother found it in a box in his storage. It goes back years to a pack and move. It probably belonged to my father, who wasn't a professional chef, but he was a very knowledgeable hobbyist who ...
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Why does a whetstone create old paint like substance
I am new to using whetstones. As such, I purchased a cheap Whetstone (manufacturer is FULUDM) and used an old cheap knife to practice.
What I've noticed is, the 1000g grit (which is a green stone) ...
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What is this freaky knife for?
It's long and skinny, like a bread knife. It doesn't show well in the photo, but there's a tiny fine serration on the edge of one of those pointy things…? I've asked the 2 chefs I know, and neither ...
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Honing rod with angle guide?
My mother-in-law likes to have sharp knives, but she also has unsteady hands. She needs a honing rod (not a sharpener) that has a very firm angle guide of some kind. Does such a product exist? I've ...
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Does this tool where a knife edge is dragged between two angled abrasive pieces hone or sharpen?
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?
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Conflicting advice on which knife to use when cutting up a chicken, which should I use?
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 expecting to use a boning knife for this ...
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Why are chef's knives wide?
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 somewhat useful for carrying cropped ...
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What are the names and purposes of these six kitchen knives?
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, and must be wonderful to use.
Sadly she ...
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