Honing steel, patina, bolster, Nakiri… What does all this jargon terminology mean? Find your answers right here at our knife 101 blogs.
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 …
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, …
Japanese knives have been around for centuries, boasting a long and storied history. Among the most iconic and well-known is the Higonokami pocket knife. You can easily recognize it by …
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 …