Honing steel, patina, bolster, Nakiri… What does all this jargon terminology mean? Find your answers right here at our knife 101 blogs.
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 knife sheath is an essential accessory for anyone who regularly uses a knife, whether it’s for work, outdoor activities, or even everyday purposes. It not only provides a safe …
The Ulu knife, a traditional Inuit cutting tool, has not only been a part of Inuit culture for generations but has also found its way into the modern kitchen. With …
420J2 is a stainless steel grade best known for its affordability and corrosion resistance. It’s a low-end, low-carbon stainless steel often used in budget knives, kitchen cutlery, surgical equipment, haircutting …
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 …
Gyuto and Santoku are received as the flagship of Japanese culinary knives. They are both all-purpose kitchen knives created under the influence of Western culture. But there are some significant …
There is a lot to cover when looking for the ideal steel for the perfect kitchen knife you have in mind. Every alloy contributes to the steel’s traits distinctively. Understanding …
Whether you’re looking for a durable kitchen knife or a beautiful and intricate collectible, Japanese knives will never disappoint. While the focus may be on sushi chefs and their trusty …
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. …