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:



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



Easily peels skin and rinds off fruits and vegetables



Carves small meats, peels, slice fruits and vegetables



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



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



Slices cleanly through chops and steaks

Carving Fork


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

Carving/Slicing Knife


Carves and slices cleanly through larger pieces of meat



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.