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.

Master Sushi Chef Nozomu Abe Reveals His 5 Prized Kitchen Tools

Welcome to “Kitchen Essentials,” a new series from Chowhound where chefs and bartenders from around the country invite viewers into their kitchens and bars, unveiling the five tools that are simply...

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Joseph Rodgers knives

by Nyleve 5 years ago

Found a bunch of nice knives this morning at a church sale. They're not old, but look nicely made, if a bit lightweight. Anyone know anything about this maker?

Masamoto VG question

by dannynyc 9 years ago

For the knife nuts out there: I recently bought a Masamoto VG gyuto from the Korin store in New York. Since buying it, I have discovered from forums on knifeforums.com something that many of you...

Best inexpensive but decent knives for sharing at cottage (must be avail in Grter Vancouver)

by Georgia Strait 5 years ago

hello - I have my own nice knives at cottage - that I found recently were being used in a way that makes me cringe - so I will lock my own knives away just for my use. however, I do need to supp...

Victorinox Fibrox Santoku - Opinions?

by DuffyH 5 years ago

I'm considering it as a replacement to my nice but heavy Henckels 4-Star Santoku, looking for something inexpensive and light to supplement my Kiwi knives. What do you think? Is there something els...

What kind of knifehound are you?

by drrayeye 5 years ago

1.User: only when necessary: safety always a concern 2.Hobbyist: wants to use knives regularly: quality of experience is important 3.Enthusiast: purchases the unusual and exotic--sharpens...

Is it pointless to buy an expensive knife if I sharpen/hone with a electric Chef's Choice 120?

by DillThePill 5 years ago

Hi! I'm interested in upgrading my knives but I don't intend to send them to be professionally sharpened nor do I want to learn a manual process. I respect those of you who do but I want a simple r...


by tomheny 5 years ago

Hi, It's my 18th birthday next month and I was thinking of getting a really good quality chefs knife, already have a set of japanese knives and was thinking if getting another Japanese one althou...

My first quality knife set

by Yardley 5 years ago

Hi all, I'm in the market for a quality knife set, I've inly owned cheap sets in the past. I'm considering a 17 piece Wusthof Classic Ikon set with a selling price of $860 or possibly a little less...

Post and discuss your knew nife...

by PutSomethingTogether 5 years ago

Or older one. What did you get? Do you like it? Pros/cons? likes/dislikes and opinions from the gallery encouraged. I don't have much of a collection but have definitely caught the "kitchen knife...

It followed me home

by brooktroutchaser 6 years ago

On a whim I went into the local Chinese grocery and walked out today with what I assume is a Kiwi knockoff. It says Viking, stainless, Thailand. $4. Sharp enough to shave arm hair. It isn't like I ...

Trying to buy the cck 1812 knife for my parents and I'm out of my depth. Please help?

by yogibear1989 5 years ago

Does anyone know the ins and outs of buying CCK knives? Im trying to buy these (kf1812 & maybe the kf 1123 - chinese chefs knives with stainless steel handles) as a gift for my parents... probably ...

Is there a knife like I want?

by Sirrith 5 years ago

I'm looking for a nakiri. I've found 2 that I like; the Shun premier, and the Masakage Koishi. However, what I really want is something in between; the Shun's handle and the Masakage's blade. Is...

Thoughts on this Santoku?

by PutSomethingTogether 5 years ago

I thought this UN-RYU 170mm Santoku looked pretty nice. The Damascus pattern 33 layer steel looks great. The HRC is adequate at 58, although I wouldn't mind a 59 or 60. The blade comes to a point m...

Why can't I sharpen my knife like a factory edge

by ukjason 7 years ago

So I have a 1000 grit Whetstone which I soak for 10-20 mins in water to get all the air out. I lay down a dam cloth so the stone wont move, then I proceed to sharpen. To sharpren I hold the knife e...

chinese cleaver with less curve

by ronke 11 years ago

I have a carbon steel Chinese cleaver I bought probably 40 years ago in LA Chinatown. It has a standard 8" x 3.25" blade and wood handle. I love this cleaver and use it daily for cooking but som...

Boning Knife (Shun or Wusthof)

by Chemicalkinetics 11 years ago

Hey everyone, This my first post, but I have certainly read from this site many times before. So here is my situation. Everyone has his/her all-purpose knife. Some use a French chef's knife,...

Style of Fillet knife

by DavidPonting 7 years ago

Having for the first time in a very long time bitten the bullet and bought a whole fish to gut and fillet myself (mackerel, to be precise), I found that the knives I had were drastically inadequate...

Do you use an American butcher knife in your kitchen?

by drrayeye 5 years ago

For American frontiersmen, there were two knives that nearly all of them recognized, and many of them owned: 1. a bowie or a buck--carried in a sheath. 2. a butcher knife--7 to 14 inches. In due...

Handy knife-sharpening accessory - Why didn't I get one of these years ago?

tanuki soup
by tanuki soup 5 years ago

I just got a cheap little 20X jeweler's loupe. You can buy one of these things for just a couple of bucks on Amazon. It really lets you see EXACTLY what's going on at the edge of your blade - befor...

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