Choosing Your Blade: Carbon Steel Knives Compared to Stainless Steel
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Confused about carbon steel vs. stainless steel knives? I get it! Choosing … Read more
Japanese Knives Types
Deba or Santoku: Choosing the Right Japanese Knife
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Ready to upgrade your knives? It’s down to the Deba and the … Read more
Honesuki and Deba Knives: A Detailed Comparison for Butchering and Filleting
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Ever stand in your kitchen, looking at a whole fish or chicken, … Read more
Toothed Edge vs. Smooth Edge Knives: A Definitive Guide
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You know that moment in the kitchen? You’re facing a beautiful loaf … Read more
AUS-8 and D2 Steel: A Head-to-Head Battle of Blade Performance
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Ever wonder what makes a great knife? It’s all about the steel! … Read more
Why Cleavers Feature a Distinctive Hole: Unlocking the Mystery
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Have you ever noticed the hole on a cleaver blade and wondered … Read more
Kiritsuke or Yanagiba: Choosing the Right Japanese Slicing Knife
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Ever feel like you need a translator to understand the world of … Read more
Choosing Between a Santoku and a Cleaver: A Definitive Guide
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Santoku or Cleaver: Ever felt lost in the knife aisle, unsure which … Read more
Gyuto, Santoku, or Chef’s Knife? Choosing Your Kitchen Workhorse
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Real talk: most of us are totally butchering our food prep with … Read more
Nakiri or Chef’s Knife: The Ultimate Kitchen Knife Showdown
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Nakiri vs. Chef’s Knife: Can’t Decide? We’re getting straight to the point: … Read more