Honing steel, patina, bolster, Nakiri… What does all this jargon terminology mean? Find your answers right here at our knife 101 blogs.
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 …
Selecting the right steel for your kitchen knives is a critical decision that affects their performance, durability, and maintenance. The best steel for kitchen knives largely depends on your specific …
A knife bolster is the thick junction between the handle and the blade of a knife, serving as a transition point which adds balance and strength. Often found in forged …
Carbon steel knives are a preferred choice among all kinds of cooks. Whether you cook at home for your family and guests or cooking is your profession, utilizing carbon steel …
Maintaining the sharpness of your knives is essential for efficient cutting and safety in the kitchen. You may have encountered the terms whetstone and sharpener and wondered about their differences. …