Zhen Knives Review: Affordable, Beautiful Japanese Knives

Written by Peter Allen on . Posted in Cutlery

If I was to describe the perfect knife, I would mention a few specific qualities. It would probably be made from VG-10 or high-carbon steel, it would have a classic wooden handle, and it would have a mild Damascus pattern that made it unique, special and not too gaudy. These three features would all make the knife very expensive: not only would the steel itself be expensive, but the intricate Damascus patterns would add to both the material and labor costs. On top of that, the carefully crafted wooden handle would be quite pricey on its own.

Cangshan Knife Reviews: Affordable, High-Quality Knives For All Kitchens

Written by Peter Allen on . Posted in Cutlery

You’re probably tired of hearing about the “world” of difference that a nice chef’s knife makes. People on the internet will try to sell you the idea that cooking isn’t the same without a $300 Damascus Shun. If you don’t have an expensive knife that cuts through overripe tomatoes like soft butter, they’ll say, you’re not getting the most out of your kitchen.

Wusthof vs Henckels: Choosing the best German chef’s knife

Written by Peter Allen on . Posted in Cutlery

Nothing will improve your kitchen more than a high-quality chef’s knife. While other tools might help with specialized tasks, a chef’s knife will see use in virtually every dish you make. You’ll chop vegetables, slice meats, shred herbs, and more. When your knives are sharp and comfortable to use, you’ll speed through food prep and get a lot more enjoyment out of the time you spend in the kitchen.

Kyocera Ceramic Knife Reviews: The Sharpest Knives You Can Buy?

Written by Peter Allen on . Posted in Cutlery

I’m a big advocate of owning at least one traditional chef’s knife. For many of my friends, this starts out being a perfectly okay thing that they really enjoy. The problem arises when it’s time for them to sharpen their knife. For some reason, the same people that get their tires rotated religiously have a hard time taking their expensive knife to the mall for a cheap sharpening service once a year. This totally kills the advantage of owning an expensive chef’s knife. The purpose of a nice knife is that it’s easy to sharpen and that it stays sharp for longer. If you never sharpen it, however, it’s like a race car without fuel: useless.

Miyabi Knives Review: The Best Japanese Brand?

Written by Luisa Davis on . Posted in Cutlery

Japanese-style chef’s knives are beautiful, sharp, and highly functional in the kitchen. They’re a bit lighter and sharper than their traditional European counterparts, meaning that they have to be wielded with skill and grace (which basically just means you should cut boned meat with another knife). With a plethora of knife manufacturers on the market, however, it can be difficult to decide which Japanese knife to buy. How does Miyabi stack up against other manufacturers, and which of their knives are the best?