Talk:Kitchen knife

message: I think this article on kitchen knives is way too small.  I disagree that this should be a disambiguation page.  Most kitchen knives share many properties that are worth discussing on one page.  For example, why are the explainations of stamped vs forged or handle materials on the Chef's knife article and not Boning knife or Santoku? While I agree that not all topics apply to all knives, I do not think the material should be duplicated to multiple knife entries.  Additionally, I do not think that most knives really lend themselves to an article that is any longer than the Boning knife article.  At this length, why not just include the information here (since there is already a short description) and replace the subpages with redirects?  Also, a butter knife is really a table knife; I think we should qualify that a "kitchen knife", for the sake of this article, is any knife likely to come in a block.  At any rate, I am already working on changes to this article.  I decided to open this up for discussion, however, after I found that this had already been pondered a year ago.  You can see my progress at User:Ctdunstan/Kitchen knife (but please do not edit it yet--not to be possessive, it would just be easier to discuss changes at this point, and open it for editing when I make it public in a few days). Let me know what you all think. -- Chris 02:55, 22 January 2006 (UTC)
thread_title:  I'm Planning Some Changes Here 

message: I have finally moved over my new version of the page. I think the article is an improvement over the previous version. It is, however, a very bold edit, so I open this up for discussion. -- Chris 03:25, 25 January 2006 (UTC)
thread_title:  New Page! 

message: very nice article. I suggest that the sub-subsection titles like Carving should be changed into  ==== ... ==== style, since it would allow better redirection (e.g. carving knife : kitchen knife#carving).
I don't do it immediately because it might make the "floating" of the pictures less nice (adding many [ edit ] links), but I nevertheless strongly advocate for this change.
If some competent person agrees, please do make the change (maybe a guru can easily automatize(?) it). — MFH:Talk 17:21, 22 February 2006 (UTC)
replies: text: Well, I've changed over the headings to ==== style, and I now remember why I didn't do that... the TOC is quite  long.  I think you are right that those headings are best, so perhaps we could find a way to fix the TOC? I think the [edit] links are OK, but it would be nice to remove them from the lvl 4 headings.  I tried to do this with __NOEDITSECTION__, but I didn't realize that it effects the whole page. Any thoughts? -- Chris 23:10, 22 February 2006 (UTC)

text: Ok, so I floated the TOC on the right since it is so long and narrow... but that created some problems with the images that were using , so I switched the "materials" and "types" sections.  Overall, I think it looks pretty good. It would be nice to get rid of some of those [edit] links, though. Thanks for the work on :Category:Images of kitchen knives, by the way... it looks good. -- Chris 11:04, 23 February 2006 (UTC)
thread_title:  subsubsect. titles 

message: Since this article starts, A kitchen knife is any knife that is used in a kitchen, it would seem to include table (or butter) knives. As such, the following topics should be included:
*Silver as material
*Butter knife and case knife
However, I don't want to just annoy people. Would others support such a change? -Harmil 06:05, 27 February 2006 (UTC)
replies: text: I see what you mean, but I think that a butter knife is more like a table knife.  I guess a steak knife is too, but they at least come in cutlery blocks.  Either way I think the first paragraph should be rewritten (I was never very happy with it), but we could still include a butter knife somewhere if that is what's best.  I think including silver as a material might confuse people a bit though, as it doesn't really make a good knife (just silverware).  Certainly we would say in the butter knife description what they are made out of, but I fear if we add silver in the materials section we would have to add a whole host of bizzare composite materials used for cheap flatware, none of which make a good blade.  Do you know what I mean? What do people think about this? -- Chris 19:03, 27 February 2006 (UTC)
thread_title:  Other knives 

message: The joke about steak knives is that they have points, in case the cow isn't dead yet.  Or maybe for if you don't have a fork.  I suppose the aggressive look makes them look sharper, but I cannot imagine the point ever being used.  David R. Ingham 20:49, 25 April 2006 (UTC)
thread_title:  Steak knife 

message: As this seems like an irreverant way to bring up the popular image of the chef/butcher knife in the hands of crazed killers in many forms of media, I'm deleting it. Because this article serves as an over-view of kitchen knives, I feel that it should focus only on a knife's roll in food preperation, and the factors that affect that (materials, etc).
It's history of portrayal and function as a weapon (eg; shower scene in the movie Psycho, Bobbit incident) should probably be confined to the specific chef knife article.
68.167.249.171 04:34, 28 December 2006 (UTC)
thread_title:  "... particularly useful for killing people." 

message: I've added comments about the use of a steel to maintain knives.
Trumpy 05:16, 28 June 2007 (UTC)
thread_title:  Added comments: Steel 

message: I removed all the redlinked, unlinked entries from the table (unless it had a wikipage, in which case I added the link).  Rather than having a spam-attracting list, let's keep the table to notable entries that have their own wikipages.  Otherwise it'll keep growing and growing, and basically end up a pile of external links with no real order or reason.  WLU(talk) 21:15, 6 December 2007 (UTC)
replies: text: Response: I seriously disagree with your deletion of KAI from the the list of prominent brand/companies. Just because a brand, or a company does not have a website, it doesn't mean that it isn't valubale information to the reader. I did link to the KAI USA webpage but I thought it would be misleading to link to it as the official site for the entire company. Due to the popularity and prominence of the Shun line of kitchen knives, as well as their high-profile endorsement by Alton Brown, I think that it's important to list them there despite their lack of a Wikipedia article (which Kershaw Knives does have, by the way). --Mistsrider (talk) 19:34, 8 February 2008 (UTC)
replies: text: Feel free to create the page if you think it's notable, see WP:CORP for further guidance.  I delete entries without their own wikipage because otherwise the table will be filled with every single knife manufacturer that has an internet hookup.  My objection is the lack of a wikipedia page, not a global page.  WLU (talk) 19:42, 8 February 2008 (UTC)
replies: text: It's edits like this that I'm trying to avoid having placed on the page.  I'll put Kershaw on the table.  WLU (talk) 19:44, 8 February 2008 (UTC)
replies: text: Done.  WLU (talk) 19:48, 8 February 2008 (UTC)
replies: text:  Awesome! I hope you don't mind if I go back and format / add information to that section sometime in the future. --Mistsrider (talk) 10:27, 10 February 2008 (UTC)
thread_title:  Table 

message: First of all, congrats to everyone who worked on this terrific article.
I've seen the stubs Butterflying and Accordion cut, and it occurs to me that the entire subject of knifework in cooking could be cranked up, or templated, including primal (butchery) and kitchen cutting named-techniques (but not a how-to, violation of Wiki something or other policy).
It seemed to me that you are the people to bounce this off of.
Best regards,
--Shlishke (talk) 06:22, 1 March 2008 (UTC)
thread_title:  "Cutting (Food)" article? 

message: The article says this:
"Titanium is lighter, more wear resistant, and more flexible than steel, but also less hard and it will not take as sharp an edge. But carbides in the titanium alloy allow them to be heat-treated to a sufficient hardness. Titanium does not impart any flavor to food. It is typically expensive."
To my understanding, Titanium is harder, lighter, and more brittle than most mild steels, and I wouldn't characterize it as particularly "flexible." Furthermore, Titanium carbide is very, very brittle and is used primarily for cutting steel and other metals on mills and lathes (a Titanium carbide cutting bit will shatter or chip if dropped on tile, but is very hard along certain axes). 
However, I'm not an expert on knives so I'm reluctant to change this part of the article. I'm going to mark it as unsourced for now until someone who knows more checks it out.
74.197.36.137 (talk) 20:07, 19 December 2008 (UTC)
thread_title:  Titanium? 

message: Frustrating for me when purchasing a knife is knowing whether the blade looks the same on both sides.   Will it tend to cut straight lines or in circles?   Is there an adjective to describe this aspect of a knife?   On-line vendors should show pictures of both sides of the knife!   Box-store vendors should use packaging that shows both sides. 
--Jclaer (talk) 20:58, 8 March 2009 (UTC)
replies: text: That would be the bevel symmetry.  I've added mention to the nomenclature section in this article, and we also have an entire other article.  If you search throughout the Kitchen knife article, you will find this terminology used throughout, describing many different blade types, including some which are nonsymmetric.  Nimur (talk) 23:26, 9 March 2009 (UTC)
thread_title:  left-right symmetry 

message: I'd suggest deleting the notable brands section. There are very few brands notable specifically for their knives (I'd say Sabatier, Victorinox, maybe Henckel, Global? I'd add Mora, but that's very my POV!) As knives are easily made by any company or artisan and don't require proprietary technologies, brands are pretty pointless and mostly not notable. Pol098 (talk) 19:09, 17 May 2010 (UTC)
thread_title:  Delete notable brands? 

message: I regret bringing up an uncomfortable subject, but perhaps the article should have a brief section acknowledging that the kitchen knife is occasionally used as a weapon, such as in a household attack. I was just about to put a link to this article from George Harrison#Knife Attack which unfortunately describes an example of this.  —Prhartcom (talk) 17:43, 30 December 2010 (UTC)
thread_title:  As a weapon 

message: Substituted at 21:18, 29 April 2016 (UTC)
thread_title: Assessment comment