Knife geometry and design can be a topic that results in heated discussion since many knifemakers and owners have their own opinions on these aspects of knives. The false edge on a knife is one such aspect of knife blade design that is not always clear, and the waters get further muddied by speculation and …

All knives, even those that are made from stainless steel, have the potential to stain, or patina, or even develop rust on the blade. Rust is probably the more problematic of the two since the rust will eventually eat into the metal and potentially weaken the structure of the knife. There are various ways that …

In the culinary world, there is often much debate over what type of knives are better. A chef’s knife or a Japanese-style kitchen knife? The differences between these two types of knives can be difficult to understand for someone who doesn’t work in the industry. One common question that is asked in this regard is …

Sushi chefs spend years perfecting their skills and understanding the art of sushi, but all this hard work can’t be done without some good tools. They need to have sharp knives that will easily slice through fish and vegetables. Not just any knife will do for these purposes. There are not many knives that can …

Knife sharpening is an art form that can seem daunting to many, but it doesn’t have to be. Stropping a knife is part of the process of sharpening a knife and is also part of regular knife maintenance on its own. If you are wondering what stropping a knife actually does to the blade, you …

The naming around Japanese kitchen knives can be a little confusing sometimes, especially when it comes to knives that are similar in purpose. This is the case when comparing the Honesuki and Gokujo, which are both Japanese boning knives, but yet with different types of boning in mind. So, is there a real, significant difference …