Thank you for the detailed explanation, @rumtscho. I used stack exchange years ago on the programming side and only recently joined the cooking forum. I remember the original question when it came through. It was very weirdly worded and wasn't clear what the OP was after so I moved on.
No. I clicked on the meta link on the top right of cooking.stackexchange.com and it brought me here: meta.stackexchange.com, which is where I was looking.
Finally, depending on use your knives will need to be sharpened from time to time. Honing does not sharpen, it just aligns the blade. It's not very expensive and well worth it to have them professionally sharpened once in a while (maybe once a year depending on your use), or you can learn to do this yourself.
Also, agree with GdD. Get a steel and learn to hone your knife (while honing your other skills). Be sure to hold the knife at the appropriate angle to the steel for the edge of your knife (different knives have different degree edges, and some are not symmetrical). And yes, always clean and dry your knife right after you use it. It's a good habit to always hone right before or right after using. I hone mine after so they're always ready to use.
@MathCubes, there are chef's knives that are sharper but lose their edge more quickly and knives that are less sharp but last longer between sharpening and are usually better for home cooks. Try several knives in person before choosing. You want a knife that's really comfortable in your hand first and foremost. There are a million knives out there and some really nice and very expensive but not as good of a choice as a less expensive (but good quality) knife that fits your hand well.
I have seen many acts of kindness in these troubling times, which is encouraging when others are hoarding toilet paper. Probably to make a fort to hide in.
Thank you. Just read through the past few days of the chat. An uplifting anecdote to add: my grocery store has been out of eggs for weeks. I asked when they expected them to be in and the person behind me in line told me a family just a few blocks from me is giving away eggs from their chickens. I drove straight there and there was one six pack left.
à bas mods! ;o) i do appreciate your work in upholding the standards of the site. it would be helpful if you're deleting a post to explain to the person why so we can try to edit our posts to be more useful. if standards for posts have changed from the FAQ i would suggest changing or clarifying in the FAQ. with my background in medicine food safety is an important topic to me.
@GdD, I am pretty new to this forum but I see you have added many great answers, so thank you for all the time you've put in to helping people. @Stephie is the one who deleted it so perhaps she can clarify.
Also, I don't know why a little levity is bad, especially now. If the question is appropriate for the forum, despite what it says in the FAQ, it may have been better to edit my question rather than deleting it.
Yes, I saw the kimchi question pop up recently. You might have someone clarify the FAQ in that case so people like me who are just trying to help and have their answers deleted can understand why.
I've seen a lot of questions about food safety and some have been removed and some not. It says in the FAQ that questions about leaving food out will be closed, you and GdD are telling me that it is a good question for the site. Can you please elucidate?
