knife
Your first three knives — and why you need no more
Most home kitchens do not need a block of twelve. They need three blades that cover the week: a chef’s knife, a petty, and a bread knife. The chef’s knife...
Your first three knives — and why you need no more
Most home kitchens do not need a block of twelve. They need three blades that cover the week: a chef’s knife, a petty, and a bread knife. The chef’s knife...
Two silhouettes, one honest answer for most hom...
A chef’s knife has a curved belly and a tip. You rock, you slice, you use the point. A santoku is flatter, often with a sheep’s foot tip — push-cut,...
Two silhouettes, one honest answer for most hom...
A chef’s knife has a curved belly and a tip. You rock, you slice, you use the point. A santoku is flatter, often with a sheep’s foot tip — push-cut,...
Japanese vs German: which suits the way you cook?
A chef’s knife has a curved belly and a tip. You rock, you slice, you use the point. A santoku is flatter, often with a sheep’s foot tip — push-cut,...
Japanese vs German: which suits the way you cook?
A chef’s knife has a curved belly and a tip. You rock, you slice, you use the point. A santoku is flatter, often with a sheep’s foot tip — push-cut,...
Chef’s knife vs santoku: do you really need both?
A chef’s knife has a curved belly and a tip. You rock, you slice, you use the point. A santoku is flatter, often with a sheep’s foot tip — push-cut,...
Chef’s knife vs santoku: do you really need both?
A chef’s knife has a curved belly and a tip. You rock, you slice, you use the point. A santoku is flatter, often with a sheep’s foot tip — push-cut,...
Looking after a carbon-steel edge without fear
Carbon steel takes a bite stainless rarely matches. It also stains. That darkening is a patina — a record of what you have cooked — not a fault. The habit...
Looking after a carbon-steel edge without fear
Carbon steel takes a bite stainless rarely matches. It also stains. That darkening is a patina — a record of what you have cooked — not a fault. The habit...
How sharp is sharp? Steel, hardness and the HRC...
HRC is a hardness scale. Higher numbers hold a finer edge; they also chip if you twist, cut frozen food, or meet a bone. German chef’s knives often sit around...
How sharp is sharp? Steel, hardness and the HRC...
HRC is a hardness scale. Higher numbers hold a finer edge; they also chip if you twist, cut frozen food, or meet a bone. German chef’s knives often sit around...