Honing steel, patina, bolster, Nakiri… What does all this jargon terminology mean? Find your answers right here at our knife 101 blogs.
Sometimes back, knife blocks took pride of place on countertops, with ten or more knives of varying sizes and shapes. However, modern homeowners and cooks are on a downsizing trend. …
Most traits of a knife are easy to see just from a quick assessment. Things like blade length and thickness, the materials a knife is made out of, and the …
The term cleaver, is the name given to big, heavy knives that are mainly used for chopping through meat and bone. While it’s commonly seen as a butcher’s tool, the …
Knife handles come in different shapes and sizes. However, at the end of the day, there are only two main categories- the Wa-handle (Japanese handle) or the Yo-handle (Western handle). …
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 …
The intricately defined patterns you sometimes spot on knives are more than what meets the naked eye. While it is true that these beautiful patterns add a distinct aesthetic touch …
The sharpening stone you choose determines how easy or difficult it is to keep your knife sharp. If we categorize them with different lubricating methods, the stones come in two …
A dull knife blade calls for a sharpening stone eventually. Though honing rods can help knives become sharper, they don’t work the same as sharpening stones. One knife sharpening device …
Damascus steel’s unique look gathers the attention of anyone who’s shopping for a new blade. Fascinating patterns across the blades naturally occurring make Damascus steel knives highly favorable. Although they …
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 …