Honing steel, patina, bolster, Nakiri… What does all this jargon terminology mean? Find your answers right here at our knife 101 blogs.
Not yet a chef, huh? You shouldn’t be embarrassed. You’ll bake a lot of soufflés on your way there. But just before you receive your toque blanche (which is French …
People can confuse when they need make decisions on carving knife vs chef knives. These culinary tools look very similar to the untrained eye. While they certainly have common features, …
Slicing knives and carving knives tend to confuse people as they look similar and are used to perform similar tasks. However, there are many important and even subtle distinctions between …
Kitchen knives are almost always held by their handles, yet their blades seem to get away with all the credit. While it is true that well-crafted blades promise the best …
3Cr13 is a stainless steel that offers consumers today a lower price point for fairly good knife performance. It has seen use typically among kitchen knives and some utility tools. …
Knife steels can either make or break your culinary journey. Therefore, choosing the right one before setting out on any culinary adventure is crucial. When talking about suitable knife steel, …
1.4116 steel is a martensitic stainless steel. You may recognize it as the material often used in Swiss Army knives and German cutlery. 1.4116 steel is known for its high …
Every kitchen should have a set of knives that serves different purposes — from slicing to butchering. The right blade delivers superior cutting precision that makes meal preparation effortless and …
A knife sheath is an essential accessory for any knife owner. It serves the practical purpose of protecting the blade’s edge while also ensuring safety during transport and storage. With …
Let’s face it: Ordinary kitchen knives cry at the first sign of abuse. They don’t slit through meats and bones, or knock out hard fruit shells either. This is why …