Knives

by RickBehl 15 days ago

Hi, Would anyone have any advice about the Wusthof Classic Ikon knife set? I am a serious foodie who loves to cook and am looking for a good value set which will last me for a good few years. M...

by Eiron 9 days ago

One of the local Farmers' Markets recently sent out a community request for a knife sharpener to set up a stall. We have several sharpening businesses in town, but (apparently) none of them want to...

by Eiron 7 days ago

This was another unbelievable situation. This time, it was damage from misuse rather than damage created by a ham-fisted so-called "sharpening specialist." The owner said her 12 yr old daughter had...

by drrayeye 1 year ago

Today's my birthday, and I'm spending part of it admiring my awesome new cleaver, trying it out--comparing it to my Seki Magoroku (now Kai Wasabi) nakiri. The nakiri I have was virtually forced on...

by drrayeye 16 days ago

Unlike commercial facilities, home kitchens can be personal as well as practical. Here are some things I love in mine: Small appliances: Vollrath mirage portable induction unit with elabor...

by JustCharlie 13 days ago

What say the Chowhounders?

by drrayeye 25 days ago

The biggest difference between the pros, and home cooks like me is that we use utility knives--and they don't: at least, not on the job. I probably use my utility knives for more than half of m...

To all the cleaver users here, in what ways do you find the cleaver better than a chefs knife for daily tasks in a western kitchen? Why did you decide to use the cleaver as your daily knife over...

by Pertti 1 month ago

Over the weekend so far, I've spent a minute here and there looking at Sabatiers. Very interesting knives. I didn't know anything about them really, this is what wikipedia told me: "Sabatier ...

by drrayeye 2 months ago

The Kanso 7” Asian Utility knife has already won acceptance in the American market—both in sales and in user ratings, but it is not a nakiri nor is it a cleaver—a perfect example of a fusion knife....

I’ve made some slight changes to my setup. When I sharpen my wife’s kitchen knives, well the ones I’ve given her from my collection, I use two cheapish 1000/3000 combination Wüsthof branded sem...

Hi Claus, we know you have an amazing array of top notch pots and pans. Also, knives ! What other kitchen appliances and brands do you have? Coffee/Expresso Maker ? Induction Top Cooking ? ...

by drrayeye 4 months ago

If one visits a typical home kitchen, one would expect to see a Chef’s knife in Europe, a Santoku in Japan, and a Cleaver in China. These three knife profiles are all starting to appear together i...

I never understood why a tomato knife exist in the first place. All my knives can cut even the most ripe tomatoes without problems. Who needs a tomato knife ? People who live with dangerousl...

Hi, can anyone recommend me inexpensive calipers (read cheap) to measure thickness in millimeters? Home Depot, Amazon, etc. I'm tired of the guessing game and figure it could be handy whether kni...

by drrayeye 5 months ago

When I was given a nakiri in Japan to take home, I was told that others would be offering more expensive versions that would do no better. Even when it became my go to knife for vegetables, I thou...

by petek 2 months ago

Thoughts?

by tim irvine 3 months ago

My world is already adequately full with chef, petty, paring (of numerous sorts), boning, slicing, bread, gyuto, deba, yanagiba, honesuki, and so on, but some think that the evolutionary process la...

by drrayeye 4 months ago

My focus has shifted back to issues of kitchen knife sharpness maintenance—and my surprising success in relying on a green loaded strop. It’s really only surprising if you think using wet stones i...

by LulusMom 5 months ago

I hadn't used my mandolin in ages (Lulu's about to turn 15, and I don't remember using it since she was born) until last week. I got it out and was befuddled by the whole thing. Couldn't figure out...