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Hahaha!! I do feel terrible about my heretical question. But I can't find a hang-head-in-shame emoji to do anything about it. Don't dimples help the potatoes fall off on cheaper knives? I know I have that problem with my own. It's quite bad and I've often thought of trying to dimple my...

I've been hearing things that some modern ceramic knives are very tough and resilient to chipping and smashing. It's been on my mind to recommend to my buddies cheap ceramic santokus to throw away after a year or so. £10 is just fine. Better still when they have dimpling. A standard chef's...

Thanks, guys and gals. I'm a monsieur, by the way. And I do love andouilette. Although the first time I had it was somewhat an intense experience. It fills the kitchen with that wonderful farmyard smell. :) And I must recommend the absolute best: fois gras on top of a fried slice of...

Thanks for the advice, folks. Anyone with experience of these knives? Any clue as to the steel used?

I have two nice knives, but had to leave them in England for the time-being. Meanwhile, I found a Pradel for 10€, which doesn't look like the nasty, dull-looking-metal, too-tough, unsharpenable knives of the same price in the UK at TKMaxx. However, I really have no sharpening experience...

Bonjour, I'm totally english, but I live in France currently. My family and friends got me a couple of nice kitchen knives for an anniversary birthday present a few years ago. I now get all the chopping jobs. Which for a family of 10 is quite a lot. However, I love it. I particularly like...