While almost everyone has heard of a Chef’s knife, few are familiar with Santoku knives. The Santoku vs Chef knife competition is a long-lasting debate among chefs. Both blade varieties
What’s the most dangerous item to have in your kitchen? A razor-sharp knife or a dull knife? Some of you will go with the former. While that’s definitely the more
So you bought a kitchen knife set, huh? And you notice a rather long and thin-looking fella among them. That, my friend, is the boning knife. Many home cooks use
A successful camping trip goes beyond just setting up a tent and building a campfire. It requires careful forethought and orchestration. Before you set out, one crucial thing to do
Any sumptuous dinner starts with the main dish, and for many, that means beef. Beef is rich in flavor and nutrients, especially protein and iron. It’s a delicious option with
The anatomy of a pig represents the perfect symmetry of a well-built animal. Pretty much all of the cuts from a pig are edible, and each part has a different
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
Beets are one of the hidden gems of the vegetable world and sadly underused. Whether you know them as beets, beetroot, or just that vegetable that you pass over in
When shopping for Japanese high carbon steel knives, you’re bound to come across the two main types of steel: Shirogami and Aogami. Both types of steel are excellent for knife
Spaghetti squash is a delightfully zany choice for your kitchen. Firstly, it’s not even a vegetable as you might suppose, in botanical terms, it’s a fruit! And, the flesh inside,