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knife sharpening videos
How To Sharpen A Kitchen Knife? (scroll down for video 👇) Every knife, no matter how good or expensive it is, will after some use get dull...Read more
The majority of Japanese kitchen knives are made of very hard steels (60+ on HRC scale for hardness). The main advantages of such steels are longer edge retention,...Read more
Did you ever wonder why some kitchen knives stay sharp longer than others? How can a specific chemical composition and heat treatment improve the quality and longevity of a kitchen knife edge? What is happening on a microscopic level as a knife becomes blunt and what physical mechanisms accelerate or decelerate this process? In this text, we will try to answer these questions and provide a short introduction to the metallurgy of kitchen knives.Read more
Ever since when I was a young boy I was captivated – as were probably most of my peers – by warrior knives, swords and daggers. The sword...Read more