Every food prep routine is different. The knife you use to chop garlic might not be the right one for slicing a tomato. And depending on what you’re cooking, you
The most crucial aspect of any blade is its steel. Different types of steel have varying attributes that make them better or worse for specific tasks. The type of steel
When describing a high-quality chef knife, we often think of precision, durability, power, and comfort. Most will consider the design material, the handle’s weight, feel, and the blade’s strength. Unfortunately,
There is more to knives than what meets the eye. Even when closely examining the blade, it’s nearly impossible to see certain features right away. The knife grind fits this
Your favorite knife broke, and so did your heart. How are you going to prepare specialities without the go-to tool? Chances are, you might still be able to fix up
Getting to grips with the size of your kitchen knives, which sizes you should own, and how to measure a kitchen knife correctly can all seem frighteningly complicated. This article’s
If you came across chefs chopping and mincing ingredients with a cleaver-like chef’s knife on social media and wondered what it is – that’s Chukabocho! Chukabocho is a type of
An intrinsic facet of understanding knives, their quality, and how they work is understanding the steel used in their manufacture. In this article we’re going to explain S90V steel and
Shallots bring a mild garlicky tang to your dishes and give onion robustness too. Being sweeter and milder in astringency than onions, they’ve long been the preferred choice for cooks
Anyone who owns a good quality knife wants to look after that investment. We want get high performance and longevity out it as an everyday kitchen tool. Understanding what a