I recently discovered that the reason I hate cheese knives (but love cheese) is because they are made to work for right-handed people.
So where can I buy a (reasonably priced) cheese knife, or other serrated knives?
All professional knives (except for single-bladed Japanese sashimi knives) are ambidextrous.
I've got a limited collection of knives which I was moderately pleased to discover meet the "minimum requirements". But, recent activity on here has got me thinking - am I using them for the correct jobs? I have: Long (8 inch) flat-blade knife (Chef's?). Short (4.5 inch) flat-blade knife. Very short (3 inch) serrated knife (Paring?). Long serrated bread knife. We can, I think, ignore the last one as I'm hopefully managing to use that for its intended role. I currently tend to use the serrated knife for veg with any sort of "skin" (e.g. peppers, tomatoes, onions, etc), the short flat
Possible Duplicate: Can I use cottage cheese instead of cream cheese when making a cheesecake? Can I use cottage cheese and ricotta cheese together for a cheesecake which needs to be baked. I bought cottage cheese instead of cream cheese for a recipe, can I substitute?
I bought some pork belly yesterday and I was just about to cook it when I saw thick hair on it. I tried to cut it with a sharp serrated knife but it didn't budge. I was really put off and put the pork back in the refrigerator. Can someone please save my pork belly and let me know how to get rid of the hair?
I have a couple of nice Japanese kitchen knives, and a whetstone in two grades. I can sharpen them reasonably well using the stone, but does anyone have any good tips for improving my sharpening skills?
I've read that one should hand-wash knives, and I mostly buy that. I've also seen advice that one should dry them immediately and put them away. Why shouldn't knives air-dry? Aside from the unsightly water stains, is there any downside to letting knives air-dry? Edit: We have Henckel full-tang knives. Rust is a real concern -- we had them sharpened, and the shop did a lousy job -- the edges are ragged.
Possible Duplicate: Can I eat cheese which has been “infected” with blue cheese mold? A while ago I got a chunk of blue cheese and stored it in the fridge. A little later, we bought some cheddar cheese and I stored it in teh same compartment of the fridge as the blue cheese. Now the cheddar cheese has mold on it. I've never seen mold on cheddar cheese appear this quickly, so I'm wondering if having the blue cheese in my fridge actually makes mold appear on my other cheeses more quickly?
Possible Duplicate: How should I care for my knives? At home i have this knife: http://www.bedbathandbeyond.com/product.asp?SKU=11097073&RN=1038& I picked that one up several.... Is the one i have worth keeping or should i purchase a new one? Does anyone know of a chain store (or local store in the LA area) that i can take it to to get it re-sharpened? And what should i be doing to maintain it's usefulness after it's re-sharpened? I assume the answer to the 2nd part of question 2 is this: How should I care for my knives? - specifically the part about getting honing steel
I know the difference between the process of making these knives, but if you saw two knives -- one stamped and one forged -- how do you tell the difference simply by looking at them? I guess you could also look up the brand and the model, but shouldn't there be a visible difference between the two types? I read that if the knife has a bolster, it's probably forged, but that doesn't seem to be a very good indicator if you still can't tell for sure using that one criterion. Any tips?
I cut block cheese (mostly cheddar or muenster) into slices or cubes using an ordinary non-serrated stainless steel knife. I used to use a T-shaped slicer that had a wire and an adjustable roller (for slice thickness), but when it fell apart I realized that an ordinary knife worked about as well. But I keep seeing lots of novelty cheese-cutting gadgets and specialty cheese knives, and I don't understand what gives them an advantage over a regular knife. Could it be the type of cheese? Are different cheese-cutting implements better suited to different cheeses?