What are ceramic knives? Ceramic knives are knives made out of zirconium oxide, also known as zirconia. This is a different ceramic than what mugs or bowls are made out of, in case you were confused as how a knife could be made out of fragile ceramic. This ceramic, zirconia, is very hard, significantly harder … Read more
No, you should not put ceramic knives in the dishwasher. While technically they are dishwasher safe, it’s very likely that your ceramic knives will get damaged in the dishwasher. Ceramic blades are much more fragile than stainless steel, and will break in the jostling dishwasher. Honestly, no chef knives should be going in the dishwasher, … Read more
A new Wusthof knife or knife set can be an intimidating purchase. Prices run into the hundreds of dollars and there’s an endless amount of technical jargon to wade through. But a quality chef’s knife can be a once in a lifetime purchase if done right. In the end, it really comes down to a … Read more
When looking into buying a cast iron pan, you might notice that some cast iron pans have a very smooth and polished surface, while others are rough. Manufacturers usually don’t really mention this difference as a significant feature. Read below to learn the lowdown on smooth vs rough cast iron. Why are some smooth and … Read more
What are Santoku Knives? Santoku knives are known as the multi-purpose knife in Japan. They can cut most things, except for very hard bones and shells. They are more brittle than the European counterparts, and require a little extra care. The carbon steel should be handwashed immediately after use, espeically with contact with acidic foods, … Read more
Are carbon steel pans non stick? Yes, mostly. It’s non-stick through the same seasoning process as cast iron. The oil layer patina makes it virtually non-stick. However, sugar will stick, and also be cautious about super sticky foods such as hash browns. Other than that, nothing will really stick as long as your pan is … Read more
Can you sous vide too long? Well, yes and no. For example, leaving most cuts of steak for up to 4 hours will be fine, but after that, the texture of your meat will change. The steak may become mushy and stringy, kind of like the texture of pulled pork. Does sous vide steak need … Read more
All Your Questions about Japanese Knives, Answered: Are they the right knives for you? Why are Japanese knives so special? There are a few main features that make Japanese knives differ from German/European knives. Firstly, they often are made out of carbon steel, as opposed to stainless steel. This is a harder material, but in … Read more
Is Le Creuset enameled cast iron non stick? Le Creuset enameled cast iron is not non stick, as in it does not have a coating. But when used correctly, the surface is practically non stick. Correct use means making sure the surface is pre-heated before you put food on it, and using plenty of butter … Read more
No, Wusthof knives are not dishwasher safe. The dishwasher will dull the blades of any high quality knife, because the blades rub against the plastic basket. The knives can also damage your dishwasher and shorten the life of that appliance as well. Also, it’s just not safe to try to grab knives that sharp from … Read more
