Sharp Knives, Beautiful Cooking
Sharp Knives, Beautiful Cooking
The Great Debate: Stainless (INOX) or Carbon Steel? When it comes to choosing between stainless steel and carbon steel, both have their pros and cons. Ultimately, it comes down to personal preference. However, if we look at it strictly from…
As you become more comfortable with sharpening knives, you’ll start caring not only about sharpness, but also about how clean and beautiful the finish looks.Ironically, the harder you try, the more you sharpen, the worse the appearance may become—often ending…
When sharpening a kitchen knife, we typically use three types of whetstones — coarse, medium, and finishing stones.However, many people use them without fully understanding their characteristics and purposes.Among them, the coarse stone requires the most caution: if used incorrectly,…
If you’ve seen our YouTube videos, you may have noticed that we often test the sharpness of a freshly sharpened knife by cutting a small piece of folded newspaper. The reason is simple: newspaper makes it easy to feel even…
When most people think of knife sharpening, they imagine simply shaving the edge a little to make it pointy again.This is especially true for people overseas, where the culture of sharpening with whetstones is not very familiar. Sharpening with water…
We are sometimes asked:“Will the Damascus pattern disappear if I sharpen the knife?” ◆ Conclusion: The pattern basically does not disappear when sharpened The Damascus pattern is not just a design painted or printed on the surface.It is created by…