what type of knife should be used to cut a pie in this pan? I had one and my knife left scratches all over it.
1961581
You can use the plastic lettuce knife which is sharp enough to cut the crust.
1961582
There isn't a utensil in the world that won't scratch this pan. You might try using pastry paper in the bottom of the pan and remove the pie before cutting it. Otherwise, the scratches are just part of the territory. :-)
1961583
I use a pie server made of the same material that's used for cooking utensils made for non-stick pans. It works well, and doesn't scratch the pan like a knife or stainless steel does. I own several of these, and my favorite is the oldest and most worn--nothing compares to a well seasoned pan :)
1961584
I know what your saying about the scratches. I'm not sure. Sorry. There probably is a plastic knife, I would think.
1961585
You could buy a Bakeware Buddy knife: Bakeware Buddy Non-Stick Surface-Safe Plastic Knife I have one and it's very sturdy and doesn't scratch. Zyliss also makes a plastic bakeware knife.
2243762
I used a metal one and worried about scratching the finish. I now use nothing but wood or silicone as I want to protect the beauty of this skillet.
299999
I use my pan for pizza and slide the complete pizza off the pan before cutting the pizza. I am afraid of damaging the pan, which may or may not be true if I would cut on the pan.
1213341
How will it be used? I got a number 2 and it was a bit small for outdoor use but it works great in the kitchen as a paring knife. I then got an "Outdoors" model, about 4" or so, & use it camping. It's a little too large for most kitchen chores. Just get one for starters. They are really sharp & inexpensive.
2211464
My wife and I have one of those as well. Unfortunately it doesn't fit very well. The best knives to keep in it are Chef's, boning, paring or other long, thin bladed knives.
705883
As soon as it doesn't seem to cut as well. PLEASE, get yourself a sharpening steel......what the chefs use. Works GREAT with just a few swipes! And PLEASE DO NOT PUT A GOOD KNIFE INT HE DISHWASHER!!!!!
163218
Are you talking about the side of the knife, as opposed to the actual edge itself ? If so, I have noticed a scratch on two of my knives: it is a line that follows the curve of the edge, about 3/8 to 1/2 inch above the edge, on the right side if the blade, looking at it from the top as you hold the knife in your right hand. I'm guessing that one of the sharpening wheels is not exactly aligned. Until you asked this question, I had not noticed. That I did not notice is due to the fact that I occasionally clean my knives with a yellow/green abrasive sponge, so the sides are mildly scratched anyway. I only use this device if the blade has gotten pretty dull, which in my household is so rare that of my 20+ knives, I've only used it on the two aforementioned knives. ( it's rare because I steel my knives everyday, always cut on wood, and once per month I "steel" them on a ceramic rod. The dullness that I mentioned came from friends "helping" me in the kitchen, and using the knives on a porcelain plate. I just about dropped dead ! Ha ! ). The 464 certainly worked to put the edge back on, but it is rough on the blades. After using the 464, I then used a polishing steel to smooth out the actual edge itself. But, I'm afraid the scratching is inevitable. The only solution that I know is to find the guy in town who professionally sharpens the local restaurant knives. I found this person in San Antonio, and he can put a fabulous edge on the knife, and buff the sides if you want. He charges about $1.00 per inch ( so my 8 inch chef''s knife cost me about $8.00. Hope this helps, and good luck. Bill
1672026
Non-stick coating scratches easily. Don't use steel wool or any kind of metallic scrubber. Also, don't use abrasive cleaners like Bon Ami. Dish soap (Dawn, etc.) and water with a soft cloth or paper towel should do the trick. If that doesn't work, the food may be be burnt on the pan. That is unusual unless you are using too much heat. Cooking with too much heat can also damage the coating, so be careful. Finally, you are supposed to break in the pan by coating it lightly with cooking oil before you use it to maximize its non-stick properties. You have to be careful with these pans.
1366236
I use only non-scratch (i.e., plastic) implements on non-stick surfaces. There are plenty of plastic spatulas and rubber scrapers on the market. My pan is a year old and still looks like new.
2262319
Its solid marble, you would ruin your knifes, besides scratch the beautiful surface. Get a cutting board.
2209206
NO, it will scratch....You need a plastic-type spatula good for non-stick surfaces with a high temperature rating.
1272462
I would just suggest from here on out, just use silicone spatulas to cook in it. I don't even use wooden stuff, just silicone. It's the gentlest on the surface. Always use just a little bit of oil, I usually cook with coconut oil or ghee. Sprays will damage the surface. And I always wait until the pan has cooled before washing. Sometimes I'll take a paper towel and just wipe it clean and leave it on the stove to cool. I also have a very gentle non-scratch dish sponge and as suggested, I use Dawn liquid soap. These were all on the packaging and it works pretty well for me. Hope that helps with the longevity of your pan!
912783
You would leave a scratch on the surface since it is stainless steel. I would use a cutting board.
1716472
i use a regular plastic guarded knife sharpener....so far so good !obviously be careful, that beast is dangerous !!
8966
William -A sharp scissors or utility knife will work great. No need for a hot-knife.Thanks!
1851231
Wait til it cools and slice with very sharp kitchen knife. Don't be tempted to slice while hot it will tear apart.
2041912
Wish I could help, but I too, purchased a blade that would not cut. Lucky for me, that I bought two of them, the other cut just fine. But the one that didn't work, it was like it didn't have an edge on it. Perhaps it didn't. I tried and tried to use it, then finally gave up and put the other blade in and it cut through with ease, like a knife cutting through soft butter. I suggest you return that blade for another.