Knives with mirror finishes look beautiful, wouldn't you agree? And this is something that you can do at home! It takes time and lots of patience, but it is absolutely possible. Let us show you how.
Did you know there's a proper way to dispose of knives? Japanese kitchen knives are normally quite large. As a result, there is a special way to dispose of them to keep yourself and others safe.
Knives aren't always just used in the home. But how do we get our knives safely to where we need to take them? For your safety and the safety of those around you, it's best to carry them properly.
I buoni coltelli da cucina sono strumenti che possono essere utilizzati per molti anni, a volte persino tramandati di generazione in generazione. Tuttavia, possono deteriorarsi rapidamente se la loro manutenzione viene trascurata. Leggete qui come prendersi cura dei vostri coltelli!
Sharpening is something you can do at home with practice and patience. Plus, it can be fun and meditative! But how often should you sharpen? This answer often changes. We'll give you some basic criteria if you're unsure.
It's natural for knives to rust over time. No matter how good you are with your knife care, it can still happen. But when it does, what do you do next? You remove it - this article tells you how!
Carbon steel knives rust easily if they are not taken care of. Even stainless steel can rust if you aren't careful. Rust will shorten the life of a good knife, so it is necessary to take good care of it. This article explains how to!
Washing dishes makes sense - we don't want to get sick after all! But did you know there's special ways to wash high-end kitchen knives? This keeps your knives clean and helps prevent rust and chipping!
Il classico coltello giapponese per verdure ha una forma particolare della lama con un solo bordo, che richiede abilità e pazienza per essere affilato correttamente.
Il coltello giapponese Deba è utilizzato soprattutto per tagliare il pesce. La sua lama spessa e robusta è ottimizzata per tagliare e/o frantumare con facilità le lische e i crani dei pesci. Scopri come affilarlo qui.
Lo Yanagiba viene utilizzato per affettare il pesce per il sashimi e deve essere abbastanza affilato da tagliare in un colpo solo. Scopri come affilarlo qui.
