Articles about caring for your knife, including sharpening, cleaning and storage
Assuming you have kitchen knives made with quality steel, and you always cut on a board, you can sharpen a knife in 15 seconds per week. And by this, I mean steeling with a fine diamond coated butcher’s steel. The … Continued
Knife design involves a lot of compromise, not only with the choice of steel but with basically all the materials. There are trade-offs between hardness, and ruggedness, edge holding, price, and other factors. For a lot of people, though, a … Continued
As a knifemaker and enthusiast I am always looking for opportunities to examine knives; When I’m at a friends place I often find myself in the kitchen taking a look at the contents of their knife block at some point … Continued
