Sharp Knives, Beautiful Cooking
Sharp Knives, Beautiful Cooking
During the summer in Japan, local community groups and schools sometimes organize outdoor activities where children go camping by a river and enjoy fishing for rainbow trout or catching them by hand. I remember taking part in something similar when…
Rust is something every knife owner will eventually encounter. But did you know that not all rust is the same? There is “bad rust” and there is what many knife enthusiasts consider “good rust.” Rust is the result of oxidation,…
A knife is a tool that’s meant to be used. If you use it regularly, clean it, dry it, and maintain it properly, it can last for decades. But if you leave it forgotten in the back of a kitchen…
Because It Is the Foundation of Edge Sharpening If you are buying your first whetstone or are new to knife sharpening, the first skill you should learn is edge sharpening—restoring the cutting edge by sharpening the very tip of the…
This Santoku knife combines the best of both worlds: stainless steel for rust resistance and high-carbon steel for exceptional sharpness. Its blade has a laminated construction, with a core of high-carbon steel sandwiched between softer stainless steel. When used properly,…
Whetstones come in different grit levels, and each serves a specific purpose. A coarse whetstone generally refers to a stone with a grit rating below #400. It contains the largest abrasive particles and is designed for aggressive material removal. Its…
Flatten Your Whetstone Before Sharpening Your Knife Before sharpening a knife, there is one essential step you should never skip: flattening your whetstone. Every time you sharpen a knife, the whetstone wears down a little. As it wears, its surface…
There Is No Such Thing as a Rust-Proof Knife In general, every kitchen knife can rust. The only real exception is ceramic knives, which are made from non-metallic materials. As long as a knife is made of metal, corrosion is…
Whether an 8,000-grit finishing stone is worthwhile depends on the situation. However, for a general-purpose kitchen knife used in everyday cooking, my answer is simple: an ultra-fine whetstone of 8,000 grit or higher is usually unnecessary, and most people will…
The answer is simple: sharpening. Japanese knives, which trace their heritage back to the traditions of Japanese swordsmithing, possess a unique advantage—their cutting edge can be renewed through sharpening. With proper maintenance, a knife can continue to perform at the…