A knife is necessary for food preparation. But it isn't the only tool you'll need. A good cutting board makes all the difference between a wonderful cutting experience and a chipped knife. But which one is best for you?
With thousands of knives on the market at different prices, materials and styles it can be hard to figure out what is actually good. We go into key characteristics to help narrow your choices.
Although natural whetstones are produced in very small quantities, many people use them in search of a finish that can only be obtained from natural sources. We carry a range of them in our store and have some from incredibly famous places!
L'aiguisage de vos couteaux est aussi important que leur utilisation, mais il y a tellement de pierres à aiguiser à choisir ! Voici comment acheter votre première pierre à aiguiser.
Les couteaux japonais sont réputés pour leur tranchant et leur précision, et ils nécessitent un soin particulier pour conserver leur qualité. Voici six conseils pour l'entretien des couteaux japonais.
Il existe plusieurs types de couteaux à sashimi : Yanagiba, Fugubiki et Takobiki. Cette page explique les différences subtiles, mais aussi importantes !
