Welcome to this exciting episode of "Someone Asks Basic Life Questions to the Internet"! In this installment, we ask for help from members of the audience who really know where their towel is. Do we have a Betty Crocker in the house?

Right now I have 2-3 crusty and mostly useless kitchen towels strewn around my counter space. For some reason, kitchen towels just kind of evade my attempts to manage them well. I tried to keep them folded in a corner of the counter, but I never liked the idea of putting them back there after I used them even if it was just to clean a water spill. Putting them in a drawer was this but worse because they bunch up and seize up on the frame it goes into.

On top of that, I'm never sure exactly how to keep them clean. Most of the time I avoid using them to touch food or to clean up with; I clean up with sponges and use paper towels for when it needs to touch food. But I think that paper towels are kind of wasteful, so I want to stop using them. There are also some applications where paper towels simply don't work that well to begin with, especially when you need a sturdy wet towel. I'm wondering if I should just be sticking them in my weekly laundry loads, but I tend to forget about them for a day and don't want to have a need for them while they aren't usable.

Hello everyone,

I'm currently living in Germany and in these few years I've discovered by chance a small but super sharp fruit knife from Solingen (I think the brand was from Rör). I was so amazed by the sharpness that now I want to buy a chef's knife for myself (budget: up to 60 or 70) and a knife for my dad (budget: up to 30 or 40) as a Christmas gift.

I've already searched the web for great German knife brands, and it seems these are the ones:

• Wüsthof
• Burgvogel (a.k.a. in the US as Messermeister)
• Friedr. Dick
• Herder Windmühlen
• Hohenmoorer

If someone is looking into this post looking for a budget (but still good) German knife brand, it seems that Rör is that brand.

But since, I’m looking for advice with this post, I’m no expert on the topic, if there are bad knife makers on this list or great knife makers missing, please tell me, and I'll remove/add them from/to my post. :)

The knives list below are all that fit the budget I've mentioned. Hohenmoorer and Windmühlen (and this brand only has wooden handles, which I don't like), are just too expensive, so only Friedr. Dick and Wüsthof are left inside my budget, but I could include two more expensive ones from Burgvogel and Friedr. Dick, if it is really, really worth it.

For myself:

• Friedr. Dick

  1. ActiveCut 21 cm
  2. Premier Plus 21 cm

• Wüsthof

  1. Gourmet 20 cm

• Bonus (around €80, if they are really worth the extra effort):

  1. Burgvogel: Master Line 20 cm
  2. Friedr. Dick: 1905 21 cm

For my Dad:

• Friedr. Dick

  1. ProDynamic 21 cm
  2. Superior 21 cm

• Wüsthof

  1. Silverpoint 20 cm

Last questions:

1. Would you recommend a 20, 21 or a 23 cm blade size? Some knives have different variations of these blade sizes.
2. Should I care about the material of the knife? I saw someone saying that it should be made of carbon steel (I think?).
3. Should I already buy a knife sharpener from one of the brands above?
4. Should I buy one of those knife guard/protector/sleeve to store it on a drawer or something like that?

That is all, and I want to say thank you in advance for all the replies 🙂

EDIT: I already bought a knife! Thank you so much for all the help! I've bought the Burgvogel Comfort Line 21 cm, I got a nice discount and bought for €58! I don't know how did I miss it but, Burgvogel has the Comfort Line and Series 4000 which are cheaper and also nice quality, just in case, someone in the future wants more options when looking into a new knife. :) My Dad will have a ProDynamic after reading good things about the quality of the cheaper F. Dick knife series.

Kitchen knives are frequently used to stab people. This results in serious injury or often death. Most stabbing murders are perpetrated with kitchen knives, reflecting the huge numbers of knives available (most homes have one), and where most murders happen (in the home). (I'm talking about UK here).

Kitchen knives have a cutting edge and usually a sharp piercing point. There's nothing that can be done to make the cutting edge safer. But we can look at the pointy tip.

Pointy tips are useful, but we tend to find that only professional chefs or experienced home cooks use them. Most people cooking at home don't use or need such a pointy tip.

There are some companies releasing knives without the pointy tip, and I'm interested to know what you think.

https://twitter.com/JohnHMCrichton/status/1209095901102387200?s=20

What piece of kitchen equipment do you regret buying? Why?

I bought a garlic masher. (I don't think it was anywhere near £26 when I bought it!) https://www.amazon.co.uk/royalvkb-VP303-370-Royal-Garlic-Crusher/dp/B000OW58D8/ It looks really heavy, but it actually isn't. I regret it because it's not nearly as much fun to use as it looks. It's safer than mashing garlic with a knife, and it's easier to clean than a press. But other than that it's not worth the money. The garlic cards (credit card sized bits of plastic with embossed letters) that you rub garlic over are better.