What are good knives to cut through bone?
Q. I have a lot of meat to cut up and I'm afraid I might dull my kitchen knives. Are those Japanese knives that cut through Coke cans any good?
Asked by Jim Wrench - Thu Jul 23 21:19:15 2009 - - 10 Answers - 0 Comments

A. In general knives aren't mean to cut through the bones. However, there are a few specialized blades for that, although in the end it all depends on the thickness and size of the bone. To cut through the femoral bone of the cow you'd need a good axe or a saw, and that is what butchers use for that. At home you most likely never have to deal with those kind of bones. For small stuff meat cleaver will do, or a small hatchet. I personally use Busse "Paul's ratchet" for that, even though it's not a dedicated meat cleaver, it outperforms pretty much anything out there - Another alternative is Japanese hon-deba, or "true deba", heavy blade which is good enough to cut through the fish and poultry bones, lamb ribs, etc. e.g. - As for the… [cont.]
Answered by Visor - Mon Jul 27 19:49:34 2009

What about the magnet strips for holding your knives?
Q. I've been looking for a place to put my knives and have been wondering about the magnetic strip that Alton Brown puts his knives on. Does anyone know the upsides and downsides of this magnetic strip? Is it better or worse than your typical wood block? Does it damage the knives? Thanks for your help!
Asked by Caniac 30 - Wed Jun 30 11:41:48 2010 - - 2 Answers - 0 Comments

A. They are great for easy access to knives in the kitchen. They won't damage the edge on your knives if you remove them properly. You always want to remove them by twisting towards the spine of the knife and away from the edge.
Answered by Oh, just EVOLVE! - Wed Jun 30 11:44:16 2010

Where can I buy good quality knives for chopping vegetables, and cutting meat?
Q. Such as professional cooks have. I am planning to become a professional cook, and cutting with regular knives is rather time-consuming (but maybe it is good to practice on lower quality knives so that I'll have a better training?) I'd appreciate a name of a store or a web link. Thanks!
Asked by Olga Z - Thu Nov 26 13:57:03 2009 - - 2 Answers - 0 Comments

A. They're pretty expensive, but Cutco knives are probally the best I've ever used. They stay sharp forever, and they've got a lifetime sharpening guarantee. Otherwise, a good knife sharpener can keep a cheap knife working well for years.
Answered by G'n'R Rocks - Thu Nov 26 14:04:01 2009

What type of knives/equipment would you have in you knive roll if you were a chef?
Q. What are the best knives (style not brand) to have around the kitchen. Also the best gadgets. I want to have a nice kitchen with all the needed utensiles to prepare the most amazing food that I can.
Asked by alexr1229 - Thu Oct 25 19:04:16 2007 - - 2 Answers - 0 Comments

A. Get a good chef's knife, paring knife, a boning knife if you are going to be filletting poultry & fish, and a serrated bread knife for slicing bread as well as tomatoes. A santoku knife is great for chopping. A slicing knife is not necessary to start, but you may eventually want one. Also a pair of kitchen scissors which come apart for ease in cleaning. Also a sharpening steel to keep your blades sharp. Other tools that are a must: box grater, peeler, citrus zester, two cutting boards ( one for meat, poultry & fish only and one which can be wood for everything else), a two cup liquid measuring cup, a set of dry measure cups, measuring spoons, mixing spoons, a whisk, a stick blender which also has an attachment you can add to make a… [cont.]
Answered by Sacha - Thu Oct 25 19:44:27 2007

What is the difference between assisted opening knives and flick ones?
Q. I'm buying a present for a friend who likes knives but where I live flick knives are apparently illegal but spring assisted aren't. Could someone please tell me the difference? Thanks
Asked by EveDeclara - Sat Apr 4 03:11:28 2009 - - 3 Answers - 0 Comments

A. There are three main types of folding knives: 1) "Pocket" knives- in these knives the blades are under no tension, and are opened entirely by the force you apply to them, the only time I have ever heard of legal complications with these knives are when the blade is too long. These knives tend cover a broad spectrum of prices, qualities and styles. 2) Assissted open knives- in these knives there is a spring or small piece of metal to keep the blade under tension when it is folded. To open these ou apply some pressure as if you were opening a flick knife and let the energy from the spring throw the blade open. The thing with these knives that make them legal to own in more places then automatic knives is that you still open them as… [cont.]
Answered by archimedes579 - Sat Apr 4 10:28:51 2009

Can you name good kitchen knives i can buy?
Q. I would like to know a good make of kitchen knives that i can buy.
Asked by genty16 - Sat Dec 1 13:23:33 2007 - - 8 Answers - 0 Comments

A. Wusthof is an expensive choice, but they do seem to work. Henckel's is a good brand, although they are quite expensive most of the time. Chicago Cutlery is another good alternative, especially if you can locate some of the cheaper models. Kitchen Aid knives are readily available, a bargain, and work for the average home chef. I personally have used and own Chicago Cutlery and Kitchen Aid knives and have found that they are economical, easy to use, worthwhile, and durable. But what we think on Yahoo! isn't really the issue. Whatever, knife you end up purchasing, it should feel balanced and comfortable in your hand. It should also not be too large or worse, too small, lest you bump your knuckles on the countertop.. You should also get… [cont.]
Answered by Robert - Sat Dec 1 16:36:31 2007

What kind of throwing knives should I buy?
Q. My dad and I suddenly got interested into throwing knives very recently, but we have no idea as to what kind of knives we should buy. I don't plan on competing, and this is simply as a "backyard" hobby, so to speak. I'm also a complete novice... Any (personal) suggestions on which ones to buy/try out? I'd like to keep the budget low--below $20 per knife.
Asked by Eric - Thu Dec 10 18:18:08 2009 - - 4 Answers - 0 Comments

A. Cheap and plentiful ones that you don't have to worry about damaging, lookee here: knives
Answered by Patio of Fun - Thu Dec 10 18:22:29 2009

What are some knives or not gun-type weapons that require skill?
Q. I'm really good with a butterfly knife, I'm going to learn how to use throwing knives soon, but what else is there that I could learn?
Asked by Brandon - Tue Jul 6 20:37:16 2010 - - 3 Answers - 0 Comments

A. nun chucks?...lol. if ur in2 that
Answered by unknown - Tue Jul 6 20:52:33 2010

Where would I go to get my knives professionally sharpened?
Q. I have a number of combat knives that I sharpened at home, but I want them sharper. Where would I go to have a professional sharpen them? A hardware store?
Asked by Alex B - Sun Dec 6 18:06:27 2009 - - 1 Answers - 0 Comments

A. Your best bet is to look up scissor sharpening in your local yellow pages (book or online). They usually have the same equipment and services for knives. A hardware store is the least likely place to have a trained professional. If you're lucky, you will find a mobile vendor that will drive to your house or office and perform the sharpening on site.
Answered by djboca - Tue Dec 8 15:21:00 2009

What is the difference between JA Henckels Twin and International Knives?
Q. What is the difference in quality between JA Henckels Twin knives and the JA Henckels International knives. The price differs greatly but is the international line still a really good quality?
Asked by C Jackson - Thu May 7 12:52:57 2009 - - 2 Answers - 0 Comments

A. Obviously International knives are lower quality. main difference and the most substantial being the steel used in the blade. Twin star line uses X50CrMoV15 steel, which is pretty good steel by western knife standards. Henckel refers to that as high carbon non stainless. International line is however referred as high quality stainless. Which is just an obscure marketing term for low carbon stainless steel. More details on the steel - In short the steel is cheaper and will not hold the edge as well as Twin line. Plus handle materials are lower quality. Fit and finish is pretty much the same, so if that's your primary concern then go for it. If the knife performance is your main criteria then no, international line isn't the same… [cont.]
Answered by Visor - Thu May 7 14:40:09 2009

What is the safest way to dispose of old steak knives?
Q. I have an old block of chef's knives and steak knives, and I am planning to buy a new one. I don't want to just throw the old ones in the trash - how can I dispose of them safely? If all else fails, I can sell them at my next yard sale.
Asked by Cat Lady 1968 - Tue Mar 25 18:18:00 2008 - - 3 Answers - 0 Comments

A. if they dont sell wrap them up in saran wrap and masking tape before tossing
Answered by slopoke6968 - Tue Mar 25 18:25:14 2008

What is a good brand of knives that is not too expensive?
Q. I would like to buy a set of knives on Black Friday. I don't want to spend more than $150 for about a 13-piece set. What is a decent brand of knives that are not too expensive? Has anyone had any experiences with KitchenAid, Cuisinart, or Chicago Cutlery knives? Any advice?
Asked by hplss.rmntc - Wed Nov 26 12:36:31 2008 - - 6 Answers - 0 Comments

A. Of the ones you mention, I favor Chicago. But consider whether you really need a 13 piece set when most cooks use three or four knives. I recommend cutting down your list to the knives you really use and then purchase the best quality which will last for your lifetime if you take care of them. I suggest: a 10" Chef's knife, a paring knife, a serrated knife (for bread and tomatoes) and a filet knife. My all time fave brand is Wusthof.
Answered by Andrew B - Wed Nov 26 12:50:41 2008

What are the best kitchen knives for meat cutting?
Q. My hubby loves to cook and all of our knives are dull and he fusses all the time about them. Since he has a birthday coming up, please tell me the best knives to use in the kitchen for meat cutting, vegtable & fruit cutting.
Asked by reni768 - Sun Mar 8 16:34:57 2009 - - 2 Answers - 0 Comments

A. How many knives do you want to buy and what's the budget? Anyway, chef's knife is the most universal from western knives and it's ok for meat and veggies. Length depends on your husband's preferences. You can peel fruits with it too, but not too convenient. If you are planing on more than one then: For meat specifically - Boning knives are used to work with meat that has bones. Ribs, chicken, etc. like this - Global, Wusthof, Henckel they're all ok for this, since this knife is meant to work in contact with the bone, you don't have to worry about too delicate edges. For soft meat, slicers are used, you can use typical slicer or yanagi: Slicer - Yanagi - Mac cutlery makes good slicers for example. So does Shun, but can get pricey. [cont.]
Answered by Visor - Sun Mar 8 19:04:45 2009

Where can I find a knife block without the knives?
Q. I have a set of knives but no wooden block to store them.
Asked by momish - Mon Dec 4 13:07:32 2006 - - 4 Answers - 0 Comments

A. Linen n' Things has knife blocks. I have seen them at department stores and restaurant supply stores. They are usually not too expensive. I got one for about $30 for my friend last year. Here are some site for you. Just type knife blocks into the search box. Good luck!
Answered by Julia - Mon Dec 4 16:19:08 2006

What is the difference between German, French and Japanese chef's knives and what should I be looking for?
Q. I am trying to buy an 8" chef's knife, but there is a huge variety of knives on the market. I think that I have narrowed it down to the Wusthof, Henckels, Sabatier, and Victorinox brands, but I still don't know which way to go. What are the differences between national styles and brands?
Asked by raphael.hogarth@btinternet.com - Fri Apr 17 13:12:26 2009 - - 3 Answers - 0 Comments

A. If you look at chef's knives specifically then all 3 are pretty similar, French, German and Japanese Gyutos(Chef's knife in Japanese). The difference is the blade geometry. German style has significant "belly", i.e. blade starts curving upwards somewhere mid section. French style has less pronounced belly and Japanese version, Gyuto is somewhere in between. I personally prefer French style Gyutos. More generally there's 2 schools of kitchen knife making, western and Japanese. Short summary of differences is that western knives tend to be made of softer steel, heavier and with thicker edges, to withstand all the abuse from the average western user. Japanese knives are far better cutters, thinner edges, harder steel, much lighter too.… [cont.]
Answered by Visor - Fri Apr 17 13:53:06 2009

What is the best way to remove rust stains from stainless steal kitchen knives?
Q. I have a fairly expensive set of kitchen knives that are getting rust spots on them. They are not dishwasher safe, so I hand wash them. I always hand dry, but even if they sit in the sink until the end of the day when I wash them, they accumulate rust. What is the best way to remove the spots. And please do not say that only cheap or inexpensive knives rust because this is not true and is a smart a** answer.
Asked by Margie K - Tue Sep 4 15:04:07 2007 - - 31 Answers - 0 Comments

A. I had the same issue, so I tried some of those "stainless-steel wipes." The brand shouldn't matter, there's a plethora of them in the cleaning aisle at the store. Those did take out the oxidation (rust spots) on my knives, but it will be something you'll have to clean every 6 mos. or as you see the rust develop. Good luck!
Answered by nellbelle7 - Tue Sep 4 15:22:40 2007

What are some unique ways to display swords and knives that would have a unique theme behind it?
Q. I want to display swords and knives in unique ways in a very large room. Would like ideas for different sections of the room to be divided into theme areas. Asian, military, medieval, etc... Let me know!
Asked by gettingsmarter - Sun May 7 13:01:20 2006 - - 6 Answers - 6 Comments

A. I'd reccommend treating the room like a museum, placing different weapons together according to era and place of origin. It would probably look good to place them near furnishings and paintings stylistically similar to those from the same place and time as the weapons. I'd try to unify the different sections of room together with a common color running throughout, though. The look might be too fragmented, otherwise. Just remember not to leave the blades sheathed for too long without care. They'll get sealed in with rust.
Answered by kivrin9 - Sun May 7 13:14:57 2006

What are the differences between these knives?
Q. Parer knife, utility knife, santoku knife, Chef's knife. That might sound kind of silly, but i am buying knives and I don't really know why I need so many. What do each of them do and is it really that big of a difference than just using one? Oh and the santoku knife has 5 inch and 7 inch, what is the diff?
Asked by betty lou2010 - Mon Feb 22 15:47:55 2010 - - 9 Answers - 0 Comments

A. For practical purposes paring is any knife that is designed to be used off the board, in the air basically. Small knife, used for delicate cutting, peeling, destemming strawberries, and such. Utility knife - Utterly useless knife in the kitchen. Too short and narrow to be anything like Chef's or Santoku in the kitchen and too long to be a good pairing knife. Proponents of it say, it's excellent to cut sandwiches in half. So, if you do that all day, may be you should consider it, otherwise skip it for sure, and sav4e money too. Chef's knife - General cutting, anything from soft meat to veggies. Can double as a slicer too, if it is long enough. Santoku - In Japanese means a knife of three virtues. Although, when you dig that part, there… [cont.]
Answered by Visor - Fri Feb 26 15:31:21 2010

What is the best way to clean up old pocket knives?
Q. I have some old pocket knives that were past down to me. Some have rust spots and dark spots on them. I want to know how to clean them up with out hurting them. I dont just want to take a wire brush to them. Thank you for any help.
Asked by The Grunt - Mon Oct 26 16:56:34 2009 - - 4 Answers - 0 Comments

A. Wipe them liberaly or soak the blades in Kroil.
Answered by the long shot - Mon Oct 26 17:31:22 2009

What's the proper etiquette for disposing of kitchen knives?
Q. Recently I threw a bunch of steak knives and kitchen knives into the trash. I later learned that the garbage man had suffered a nasty cut and subsequently contracted tetanus. I want to avoid hurting anyone in the future. But what's the right way to throw away knives?
Asked by Jenn L - Wed Nov 11 16:43:02 2009 - - 2 Answers - 0 Comments

A. Ouch. It is widely accepted to place sharps into a coffee can, detergent bottle, or other puncture resistant container. If you live in governator land, you're going to have to jump through hoops to legally dispose of it. If you live in a state with the death penalty; perhaps just toss it in a trash bag. Proper disposal depends on municipality. See my 'source' for more info. Or contact authorities. I've always put them inside 2 cardboard boxes. Usually glass, because i'm clumsy.
Answered by Nick - Wed Nov 11 18:15:07 2009