Honing steel, patina, bolster, Nakiri… What does all this jargon terminology mean? Find your answers right here at our knife 101 blogs.
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. …
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 …