Sharpening rods - sometimes also called steel rods have a unique shape, very different to that of a sharpening whetstone. This also naturally means their method of sharpening is different. Does it work for all knives, though?
Are water sharpeners a good replacement for whetstones? They're cheap, flexible, and easy to use! But what about the end result? Can they sharpen the same way that whetstones can?
In Japan, it's very common to see water whetstones used in knife sharpening, but there are also other kinds people use too - especially in other countries. The major alternative is oil whetstones.
Diamond boasts the highest hardness of all materials out there. Does this mean it makes a good whetstone though? And are there multiple kinds? How are they compared to other materials?
Cooks, and chefs may wind up using their tools for generations. But what happens when these knives are no longer usable? We hold knife memorials to honor those tools, learn how here.
Making a knife that is uniquely yours is a wonderful experience. And one of the easiest ways to dothat is by getting your name engraved onto your new knife. It becomes one-of-a-kind! Here's how it's done.
In questo blog, Sakai Ichimonji dà una breve occhiata al motivo per cui Damasco Steel è diventato così popolare nella comunità di coltelli da cucina giapponese.
Tra i nostri coltelli Western Style, la linea G è diventata molto amata dai cuochi professionisti. Il segreto della sua popolarità sono le prestazioni e la gamma. La linea G comprende coltelli da chef, coltelli da cucina e coltelli giapponesi come Deba e Yanagiba.
