FAQ
Frequently Asked Questions
Common questions about cutlery, knife care, and choosing the right tools for your kitchen.
Over the years at Corner Cafe & Goods, we have fielded plenty of questions about knives and kitchen tools from customers and fellow business owners alike. Here are the answers to the ones we hear most often.
About Kitchen Knives
What makes a custom kitchen knife different from a store-bought one?
Custom kitchen knives are made individually or in small batches by skilled craftsmen. This means every detail, from the steel selection to the edge angle and handle ergonomics, can be tailored to the user. Mass-produced knives use standardized processes that prioritize consistency and volume. A custom blade often uses higher-grade steel, receives more precise heat treatment, and features hand-finished edges that outperform factory grinds.
What is damascus steel and why is it popular for kitchen knives?
Damascus steel is made by forge-welding multiple layers of different steel alloys together, then folding and hammering them repeatedly. This creates the distinctive wavy or swirling pattern that each blade is known for. Beyond appearance, the layering process can produce blades with excellent edge retention and a fine cutting edge. The combination of beauty and performance has made damascus steel one of the most sought-after materials in premium cutlery.
How many knives does a home cook really need?
Most home cooks can handle nearly everything with three knives: a chef knife (8 to 10 inches) for general prep, a paring knife for detail work, and a serrated bread knife. Investing in quality versions of these three rather than buying a large block set of mediocre knives will serve you much better in the long run. Add a good steak knife set for the table and you are well covered.
Knife Care & Maintenance
How often should I sharpen my kitchen knives?
It depends on how heavily you use them. For most home cooks, sharpening every two to three months is sufficient. Between sharpenings, use a honing steel before each session to realign the edge. A honing steel does not remove metal. It straightens the microscopic edge that folds over during normal use. Professional kitchens may sharpen weekly due to the volume of prep work.
Can I put my knives in the dishwasher?
We strongly advise against it, especially for premium or damascus blades. Dishwashers expose knives to harsh detergents, high heat, and jostling against other items that can chip the edge and damage handles. Hand wash your knives with warm water and mild soap immediately after use, then dry them thoroughly. It takes about thirty seconds and will extend the life of your blades significantly.
What is the best way to store kitchen knives?
A magnetic knife strip mounted on the wall is our preferred method. It keeps blades visible, accessible, and protected from contact with other utensils. Knife blocks work well too, though they can harbor bacteria if not cleaned regularly. What you want to avoid is tossing knives loose in a drawer where edges bump against other metal. If a drawer is your only option, use blade guards or a drawer insert designed for knife storage.
Still Have Questions?
We love talking about knives and kitchen tools. Reach out anytime and we will do our best to help.