I would like to give a few members of my firehouse each a small, folding utility knife, engraved with their name, as a gift. Because I'm getting several of them, I'd like to keep costs under $35 or so. I've looked at Benchmade and Buck, as I have each of those brands and have found their quality to be good, but I'd like to find the absolute best knife I can for the price. Extreme durability under conditions of brutal misuse is a plus. [more inside]
I'm searching for traditional knives, or knives with a well-regarded history. Knives in the first group would be puuko knives, hori hori, kukri, and higo knives. Knives in the second group would be opinel, douk douk, victorinox, and laguiole knives. (Some of these are knife makers and some are unprotected names.) Nothing is too big or too small. I prefer knives that are just knives, but things that are also tools would be cool to see. Respected makers of traditional knives would also be appreciated.
One of my best friends is getting married to a totally fantastic awesome guy. They already live together and don't have a registry yet. We are all artsy types (read: broke). I want to get them a kick-ass gift. Drown me in ideas, hive mind! [more inside]
Cooking is probably my main hobby these days. And, as a late-thirties professional, I have a fully outfitted kitchen. I'm being asked for gift ideas for Christmas, and I think I'll probably limit myself to 1) whisky and 2) stuff for the kitchen. Fellow advanced home cooks with fully stocked kitchens, what's on your wishlist this holiday season? Not looking for gimmicky stuff; rather something I'd actually use for years to come. [more inside]
Seeking suggestions for good stores in NYC to buy high-quality kitchen knives where you can test them out before purchasing. Even if they don't let you actually cut or chop anything, are there places that at least let you hold the knives in your hand, to get a sense of the grip/feel/weight, etc.? Thanks!
There has got to be a better way to deal with winter squashes than the hacking/swearing/brute-force method I'm using right now. What is it? [more inside]
A family friend is selling Cutco knives (I know, I know). For personal reasons, I have agreed to have a "presentation" and will need to buy something. I don't need advice on how to say "no," I need advice on what will be available that will optimally represent the best value, if not the lowest price point. [more inside]
After a close encounter with a garbage disposal, my 15-year Chef's knife is now defunct. Thinking of replacing it with a ceramic , but have some concerns about durability and sturdiness. Specifically: 1) The claim is that a ceramic blade never needs sharpening. Is this true? 2) Is the blade heavy/sturdy enough to do heavy chopping? Could you de-bone a chicken with one? Very interested in any and all other advice and thoughts from cooks that have made the switch from steel to ceramic. Thanks
I've been looking at this knife at Best Made for a while, and I can't seem to find its provenance. Many other products at Best Made are rebranded or what have you versions from known suppliers, but I cannot for the life of me find a knife that resembles the Hotta-san — after looking at hundreds online. Everything I find refers back to Best Made's info. Can anyone unravel this mystery? [more inside]
My love has begun getting her foot in the door in the restaurant industry and working some kitchen shifts. Currently she brings her knives to work wrapped in a towel and rubber bands. I'd like to get her a nice knife bag/roll and have it monogrammed. I need advice on good brands/places to purchase this/what to look for! Any chefs/cooks out there have any recommends? Online stores or San Francisco shops preferred. Thanks!
I participate in a play-by-post fantasy roleplaying game and my character fights with two daggers. Can you help me find resources from movies, books, or video games of characters with a similar fighting style, to help develop my own character's skills? [more inside]
How can I get SMS text alerts from an RSS/atom feed? [more inside]
Where can I find decorative, collectible knives (not necessarily handmade) in the Portland, Oregon area? [more inside]
I'm going to buy a filleting knife as a gift. Which make should I buy? [more inside]
Looking to buy a knife sharpening system. [more inside]
I'd like to get a chef's knife for my wife, as she has recently developed an interest in cooking. The thing is, she has pretty bad arthritis and needs a knife that would be easy to hold, something with a largish handle. Any suggestions as to brand would be great. Also I should mention we are looking for a decent quality carbon steel type knife.
Let's say you're starting from scratch and outfitting a minimalist kitchen. What do you buy? [more inside]
Can anyone share the manual and/or tips for the Chef'sChoice Professional Sharpening Station 130? [more inside]
I have a couple of mini knives/multi-tools (1 Leatherman and 1 Gerber). I like both of them a lot, but they are getting kind of old (1 is 13 years old and the other is about 4 years old). I am looking for a way to clear them properly so that some of the minor rust spots are gone and get rid of all of the "stuff" that has accumulated in the knife over the years. However, where they are so small, I am finding this difficult. Any tips/suggestions as to go about doing this?
Is there such a thing as a really nice, possibly handmade, credit-card-sized multitool? Examples of what I'm NOT looking for below the fold. [more inside]
I have one of the Kershaw SpeedSafe knives designed by Ken Onion. A little while ago the knife stopped opening all the way when I pushed on the back of the blade. I've opened it up and now I need a little guidance. There's a bonus question on cleaning / inhibiting rust as well. [more inside]
We'd like to buy my mom some really good kitchen knives for her birthday. However, we don't really feel like paying $55 for a 4.5 inch knife. [more inside]
Are any kitchen knives truly sharp when they're new? I've heard that newly purchased knives need to be sharpened by a pro for a razor-sharp edge, but is there a company that provides the optimal edge right out of the box?
I'd like to sharpen my knives and pruner, but how? [more inside]
I'm looking to spend a good amount of money on a chef's knife in the near future, and haven't found a good discussion of the difference between an 8" and 10" knife. What are the salient differences? [more inside]
Is there such a thing as a rubber balisong or butterfly knife? What I'm wanting is a balisong that has the approximate heft expected, so it can be tricked with a bit, just without all of the potential for profuse bleeding. [more inside]
Trying to find a good Knife Skills cooking class or workshop in the Ottawa area. Any ideas?
How common is it for young people to conceal (weapons and drugs) and steal? [more inside]
Do any stores in the northeast US sell MAC knives? Bonus points for Philadelphia.
Where can I get knives sharpened in the Hollywood (CA) area?
Know anything about sushi knives? I need info and recommendations. [more inside]
I want to buy funky plates and cups (different for each place setting) The more eclectic and weird, the better. Do you have a favorite plates/cup that you got online that are cheap, funny, and safe for human consumption?(no traces of any chemicals that may cause blindness, irritability, etc..)
flying-with-knives/holiday-shippingFilter: Fly with chef knifes in a knife roll, or ship them? Who will get my stuff there the fastest? Providence, Rhode Island to Dallas, Texas. [more inside]
What is the big knife called (and where can i buy it) that Mario Batali uses sometimes on Iron Chef America? [more inside]
Anything interesting to know about a little chinese knife that has a smaller knife attached to the front of the case? [more inside]
What tools are best for peeling and cubing butternut squashes? I'm not looking for recipes; I need recommendations for knives or vegetable peelers or whatever works best. [more inside]
I just started work at a small family owned restaurant. My previous kitchen jobs used a service like Cozzini to keep their knives wicked sharp. Unfortunately, this place only has a few very dull and cheap supermarket bought knives. I wanted to bring in a few decent knives, but nothing fancy. Any recomendations? [more inside]
At the end of the month, I'll be heading to a certain country with, uh, a high level of military activity/insurgent activity to do humanitarian aid. I'm looking for protection. [more inside]
Help me win a bet against my girlfriend. Relates to deaths while opening those pesky plastic packages. [more inside]
Indespensible kitchen supplies? Culinary magic aids? Killer cutting board? [more inside]
Do any AskMeFi members know how to operate/own the manual for a Chef'sChoice Model 100 electric knife sharpener? [more inside]
I need to step up my capability to cook for myself. To motivate myself I want to get new pots and pans, but only the essentials. I'm guessing that I probably need two pots and two sautee pans. Oh, and probably a decent chef's knife. Anything else? Any recommended brands I should look for? Practicality and affordability are key.
Kitchen knives. One more time. How do knives distinguish themselves as they increase in price? Specifically, how does the recent offering from Calphalon compare? [more inside]
I'd like recommendations for a discreet sheathed knife. [more inside]
Icky cut finger advice sought. [more inside]
What is the best way to learn professional level kitchen knife skills? [more inside] [more inside]
I need some help looking for a present for a kitchen pro [more inside] [more inside]
I'm looking for a great chef's knife. I'm getting married soon so we're registering for gifts. My fiancee and I already have a decent set of knives, but I want a really fantastic chef's knife. While poking around on Alton Brown's site, I noticed his glowing
shill endorsement for Kershaw Shun knives. Does anyone have any other opinions or recommendations?
What kitchen knives should I buy? [more inside] [more inside]