Carbon Steel Knives: What is a Patina?
The patina on your knife not only looks stunning but also serves as protection. Knives made of high carbon steel will tarnish with time. The...
Popular Blade Finishes on Kitchen Knives
The last touches applied to the blade's surface, known as blade finishes, give a knife its identity and excellent looks. These aesthetics result from the...
Symmetry vs. Asymmetry: How to Achieve Effective Knife Blade Design
Knife blades come in a wide variety of styles. They are built of various materials and come in a wide range of sizes and forms....
Japanese Layered Steel and Other Knife-Making Techniques
Japan has a rich history of fine blade making, from the combat weapons of the samurai, to the impossibly sharp sushi knives of master chefs...
Seven Signs That Tell You To Replace Your Cutlery
You may come across advertisements that make it seem that specific cutlery can last you a lifetime. That's true to an extent. If you take...
Common Blade Alloying Elements
When it comes to knife manufacturing, no task is more daunting than making sure you've chosen the best material for the assignment. If you're looking...
How Do You Make a Straight Grindline?
The blade of a knife is sharpened to a thickness that allows for cutting. You would think that using a piece of steel that is...
Heat Treating and Quenching: How Does Heat Treatment Affect Final Quality?
Hardening is a method of strengthening knife steel. The knife steel becomes significantly tougher but also more brittle if heated to between 1050-1090°C (1922 and...
Kickstart your knife knowledge: 10 fun facts about kitchen knives
Kitchen knives are the most common tool you can find in all homes but very few people know much about them. Most people know what...
