Knife Education
How to Transport Your Knives Without Losing a Finger
We are packing up to head to a holiday rental for the weekend, and I’ve...
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The Chicken Chaser: Why This Cleaver Belongs in Every Kitchen
If you look at the average home knife block, you’ll usually see the same lineup:...
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Love at First Bite: The Date Night Scotch Fillet with Blue Cheese Sauce
There’s something undeniably romantic about a perfectly cooked steak — especially when it’s rich, tender...
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Is Your Knife Block Harbouring Bacteria?
A kitchen enthusiast’s guide to cleaner, smarter knife storage Walk into most home kitchens and...
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How to Cut Pumpkin and Bone Without Chipping Your Blade
There is a moment of pure dread that every knife enthusiast knows. You are preparing...
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Why You Should Stop Chopping Vegetables with a Curved Blade
There is a specific, tiny heartbreak that happens on cutting boards all over the world....
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STOP Squashing Your Sandwiches: The Secret to Slicing Cold Cuts
We’ve all been there. You have beautiful leftover roast beef or a cold roasted chicken...
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Stop Hacking, Start flowing: 3 Knife Drills to Double Your Prep Speed
We have all watched professional chefs on TV blitz through a pile of onions with...
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Beyond the Chef's Knife: 3 Specialty Blades That Will Change How You Cook
If you asked a professional chef to choose only one knife to use for the...
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The "In-Between" Knife: Why You Need More Than Just a Chef's Blade
There is a common piece of advice given to new cooks: "All you really need...
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Why Glass Boards Are Killing Your Knives (And What to Use Instead)
We need to talk about the "pretty" cutting board in your kitchen. You know the...
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What Are Those Ripples? The Real Benefit of Damascus Steel
If you have ever picked up a knife with flowing, wavy patterns etched across the...
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