Carbon steel knives need special care and cleaning to prevent rust, to allow them to develop the patina without damaging the blade, and they need more frequent sharpening than their stainless steel counterparts. So, why are there people who prefer them?
There is much talk about how to use knives, how to cut different foods, and what types of knives to use. But there is less talk about what we need to do once we have used a knife, and how to clean and maintain it. Here we give some advice that if followed will allow us to keep our knife’s edge sharpened for a longer period of time, and keep the blade in the best shape possible.
In this post we will review some of the common mistakes made when sharpening knives. The importance of sharpening A knife is a tool designed to cut. Therefore, its form is important, but also its weight, the material it is made of, and above all, its edge. This delicate part of the knife is what […]
In our catalog we work with the best knife brands and today we want to know more about the history of KAI knives. The Japanese company KAI is, in our opinion, one of the world leaders in high-end knives.
The Japanese Deba knife is one of the 3 basic models used in Japanese cuisine together with the Yanagiba, and the Usuba or Nakiri. In this post, we will learn more about Deba knives and their types, uses and maintenance.
We are specialists in knives and one of the most important rules to keep your knife in good condition is to always use a cutting board. In this post, we will analyze the types of cutting boards and their use. Remember: Always use a cutting board!
When we talk about knife sharpening with professional chefs and butchers, one of the things that first comes to mind is knife sharpening steels. It is interesting that this tool is so deeply rooted in the tradition of those who work with a knife in their hands all day long. We mention these two professions […]
Sushi is basically a ball of rice flavored with vinegar (also from rice) and other seasonings, over which a piece of raw fish elegantly cut is usually placed. And that’s why we are talking about 3 Japanese knives for fish today.
Japan has a gastronomy culture where there is a prominent respect for knives, and extreme care is taken daily for these precious culinary instruments. In the kitchen, the Japanese will dedicate some minutes everyday to care for their knives and to clean and sharpen them.
In the ancient Japanese culture, cooking plays an important role. Japanese knives require extensive knowledge and experience for their mastery. Each Japanese knife has a very specific use and purpose.
Get slices, cut thinly, chop, cut into julienne, etc., etc., etc … In the cooking world there are a thousand ways to cut food, and each of them has a technique and associated movements, which define – therefore – the ideal use of our favorite tool: the knife.