Chicago Cutlery FAQs

For best results, hand wash your knives with a soapy cloth & dry immediately. Soaking wood-handled knives in water can remove the natural oils from the handles. Dishwashing may cause banging against other dishes that can nick the edges. Additionally, the heat & detergent may have a corrosive effect on the handles.

Sharp knives should never be stored loose in a drawer because contact with hard objects can dull the blade & reaching into a knife drawer can be very dangerous. We recommend storing your knives in a hardwood block for safety & convenience. Many CHICAGO CUTLERY sets include a hardwood block for storage. Empty CHICAGO CUTLERY hardwood blocks are also available at many retailers.

Knives are available with two different types of blades:

  • Stamped – Punched out of a single sheet of steel, resulting in thin, light blades. Forged – Made from one piece of steel that is heated until soft then pounded into shape with a hammer.
  • Forged knives are strong & heavy with a bolster (located where the blade meets the handle) for safety & balance.

CHICAGO CUTLERY offers a wide variety of knives with both stamped & forged blades.

Tips: Different types of knives & uses:

Paring

1

Peels, pares, trims and cores small fruits & vegetables, also great for small tasks requiring close control like garnishing

Peeler

1

Easily peels skin and rinds off fruits and vegetables

Utility

1

Carves small meats, peels, slice fruits and vegetables

Chef

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Chops, dices, slices and minces with the rocking motion of the blade

Bread

1

Scalloped blade slices neatly through breads and cakes without tearing or squashing

Steak

1

Slices cleanly through chops and steaks

Carving Fork

1

Holds meats in place so they can be safely and accurately carved

Carving/Slicing Knife

1

Carves and slices cleanly through larger pieces of meat

Sharpener

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Stainless Steel rod hones blade of the knife to realign the edge for ultimate sharpness

Carbon steel is a mix of iron and carbon alloys. Stainless steel has the addition of chromium, which makes it more resistant to rust, corrosion and staining. The term high-carbon stainless steel refers to premium stainless steel with a carbon content above 1%. So, in general, while all knife blades are made of carbon steel, a higher carbon content and the addition of chromium will make them more durable and easier to maintain for home cooks. Chicago Cutlery® knives have you covered.

A knife blade with a taper-grind edge decreases in size from the handle to the tip and from the spine (top) of the knife to the cutting edge of the blade. This gives a knife blade stability, helping it withstand more cutting action through a greater variety of foods. Chicago Cutlery knives feature this grind to provide precision, durability and long-lasting sharpness.