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...
The 6 unique knives you need in your kitchen
When it comes to making heavenly meals, the first thing you need to do is be prepared. Besides getting your ingredients ready, the handy tools...
Ferritic Steel: Uses, Applications and Properties
What Exactly Is Ferritic Steel? Ferritic steel has a carbon concentration of less than 0.20 percent and chromium values ranging from 10.5 to 30 percent....
Your Complete Guide For Choosing, Using, And Caring For A Boning Knife
Whether a meat-packing facility or a family kitchen, a boning knife is a great addition for anyone working with large cuts of meat. Cooking with...
What Makes VG10 Steel Ideal for Knife Making?
VG10 is stainless steel from Takefu, Japan. Given the high requirements it fulfils, the "G" is an abbreviation for "Gold," and the "10" distinguishes it...
AUS10 An All-Purpose Metal in Knife Making
AUS10 steel, also known as AUS10 steel, developed by AICHI Techno Metal Fukaumi, is an exemplary all-rounder in Japanese knife steels, with a hardness of...
Santoku vs. Bunka Knife: What's the Difference?
Both Santoku and Bunka knives are widely used kitchen knives that are great for slicing, dicing, and mincing. However, there are some key differences between...
