As a deeper analysis of our Guide to the Best Knife Steel, we’ve compiled the reference table below showing the most popular types of knife steel and their composition of the various chemical elements and compositions. You can click on the column to sort the data according to its feature. Below the table you can […]
When it comes to the world of knives, one of the fundamental distinctions lies in the type of blade edge: single or double-edged. This key feature plays a significant role in the cutting performance, functionality, and cultural heritage of different knife styles, particularly in Japanese and Western culinary traditions. In European tradition, knives are bevelled […]
For centuries, Japanese artisans have passionately honed their skills, breathing life into blades that epitomize a harmonious blend of sharpness, strength, and beauty. The art of Japanese knife making is an inheritance from the Samurai, who demanded nothing short of perfection to match their unparalleled skills. Today, these revered techniques are passed down through generations, […]
Knife maintenance doesn’t need to be complicated! If you want to maintain your knife so that it can serve you for years to come, remember these simple 3 rules: Never ever put your knife in a dishwasher. Especially, when the handle is made out of wood. Store your knives either on the magnetic knife strip, […]
Konnichiwa!Im heutigen Artikel zeigen wir Dir die besten Praktiken, um Dein Küchenmesser (nicht nur japanische) zu schärfen. Aber bevor Du lernst wie Du Dein Messer richtig schärfst, solltest Du verstehen warum es wichtig ist ein scharfes Messer zu verwenden: Sicherheit: eine stumpfe Klinge rutscht auf den Lebensmitteln ab und erhöht die Verletzungsgefahr Effizienz: Mit einer […]