Weekly tips

Small tips, sharper skills. Discover practical knife care advice, cutting techniques, and Japanese knife know-how in our weekly tips. Learn how to use, maintain, and get the most out of your knives, one tip at a time.

Weekly tips

How to dry a wooden knife handle

Patina or rust? Reading your carbon steel

Let the knife do the work

Which cutting boards are kind to your knife?

How to Stop Your Cutting Board from Slipping

Why Japanese knives chip: avoid sideways force

How to travel with your knife

Splash-and-go whetstones: no soaking needed

The push cut: let the knife glide

Leaving on holiday? Oil your knives first

Kissaki, sori, hamoto: the parts of a Japanese blade

Speed is a byproduct of technique

Pancetta: the serial killer of Japanese steel

How to sharpen a Bear Claw

How to shorten a plastic saya

Wa handle shapes: oval, D-shaped, octagonal

Why knives don't belong in the dishwasher

Your knife is a tool, not a display piece

The fingernail sharpness test

Deba vs. filleting knife
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