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Sharpen your knowledge. Expert Chowhounds weigh in on what knife to buy, how to clean and sharpen it, and how to improve your knife skills.

Kramer Carbon Chef Handle Problems

by dugifresh 13 days ago

I just received a new Kramer 8" carbon chef with rivets and tang that protruded above the surface of wood handle. I ...


TomBenson commented 4 hours ago

R. Murphy Select vs. Dexter Connoisseur forged

by Westy 14 hours ago

Hello. Thinking about, at long last, getting a nicer chef's knife. I would like to buy one for under $150 and have pr...


TomBenson commented 5 hours ago

Best price on Miyabi 5000MCD 67 series?

by CHSeifert 1 year ago

I'm looking for online shops in the US and Europe, that have good prices on the Miyabi 5000 MCD 67 series of knives ?...


drrayeye commented 11 hours ago

It’s Fall, 2018: Cookware Deals and Delights

by The Chowhound Team 2 months ago

Summer's over; let's continue the conversation here for the new season. Older posts: — Part I - https://www.chow...


drrayeye commented 4 days ago

Best wood cutting board? Help, please!

by dainish 8 days ago

I looked at these based on some reviews online... The Ironwood Gourmet Acacia end grain (Kenji and others recommen...


Autumm2 commented 4 days ago

Knife Blade Guards

by penrichardson 9 days ago

For Christmas I am giving sets of 3 Wusthof Classic Icon knives to each of my boys. As I don't know which storage me...


kaleokahu commented 8 days ago

Need a Knive Set Recommendation for an Amateur Chef

by mncook 4 months ago

We have a set of Wusthof Knives which we have had for about 20 years. Probably paid about $200 for them with the bloc...


MBDJr commented 13 days ago

Why are steak knives serrated?

by Howard_2 5 months ago

Steak knives, in a restaurant or knife set, are commonly serrated. This actually makes them harder to use than a con...


MBDJr commented 14 days ago

If you could have any kitchen knife you wanted custom made what knife would you choose and why?

by helense 4 months ago

I would greatly appreciate advice on knife preferences as my brother (who is a wonderful blacksmith) recently offered...


helense commented 14 days ago

Can ceramic knives be sharpened?

by josephnl 8 years ago

I was just looking at an ad for Kyocera ceramic knives that look pretty nice. The ad stresses that they retain their...


paradigmio commented 16 days ago

Prepping vegetables with a knife

by drrayeye 27 days ago

When prepping vegetables with a knife, which do you use: chefs, santoku, nakiri, Chinese cleaver, other? If more th...


drrayeye commented 17 days ago

Boning/Fillet Knives for Trimming Meat

by rp17 7 months ago

My husband would like a boning or fillet knife for trimming meat when he BBQs. Mostly to trim fat and silver skin fr...


bstighe commented 17 days ago

Cut Resistant Gloves

by penrichardson 20 days ago

Does anyone use cut resistant gloves for everyday slicing/cutting veggies, etc in the kitchen? Is there a certain one...


Angelus2013 commented 19 days ago

Looking for a good knife set

by rgm82 2 months ago

Hi all, I'm looking to outfit my kitchen with some decent knives and was hoping somebody could make a recommendation ...


petek commented 20 days ago

Cookware Be the first to comment

Electric Slicer

by dcrb 28 days ago

While not a piece of cookware (any more than a knife is) I do use an electric Rival slicer that is decades old. And ...

Yikes -- Miyabi Koh Santoku 5.5 Ordered

by W8lkinUSA 1 month ago

Oops. I just did a thing.... I burned an hour waiting for Apple Store Support by browsing Sur La Table. Having b...


W8lkinUSA commented 1 month ago

Yes, another knife question... Zwilling Pro opinions?

by helpermonkey 1 month ago

Hi everyone. I can't find my sharpening stone and my already very meh knives (hand me downs of unknown provenance) ar...


helpermonkey commented 1 month ago

Kitchen utility knives

by Hiracer 1 month ago

I just realized that I have four utility knives and I am lusting for a fifth. Yeah, this is nuts. But it took me a ...


Hiracer commented 1 month ago

vg10 japanese knives?????

by jboisvenue 3 years ago

Why do all of the major japanese knife manufactures make a vg10 boning knife if they are prone to chipping.


Hiracer commented 1 month ago

Japanese knife identification

by 1bcervin 1 year ago

Hey everyone. Thank you in advance. This is my first post and I was hoping someone could help me identify a knife I r...


lee2911 commented 2 months ago