The right cutting surface is the one that helps you work on ingredients while keeping everything neat without damaging the knife. When we think of this, the standard cutting board
Having the right cutting board is just as important as using the proper knives for the job. Every time you chop, dice, and mince, you’ll touch the knife to the
One of the key practices to keep a knife at its best is to sharpen it regularly. The best tool for this is almost always a whetstone, and just like
If you have been shopping for a new knife recently, you may have come across a strange new word: pakkawood. Clearly, this is some kind of material used in knife
A Japanese alternative to your boning knife, Honesuki is a specialty knife commonly used for breaking down whole chicken or other poultry. Although it doesn’t carry the primary characteristics of
Japanese kitchen knives come in a great variety. Some of these knives have specific purposes that make them excellent at one task in particular. A great example of this is
Damascus steel knives have been prized for their beauty and visual appeal. These kitchen knives have gained extreme popularity in recent years. The chances are you already have one in
Stocking your kitchen with the RIGHT kind of vegetable knife can be a challenge as there are so many kitchen knives on the market today – and all of them
The essence of a kitchen knife is to slice, dice, and mince. While there are specific knives for each function, one knife does all three. The Chinese cleaver is a
Is your knife tough enough to take on abuse when handling raw meat? Having a good quality knife makes all the difference in the culinary world. This is especially true