Knife Education
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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Summer Kingfish Crudo: A No-Cook Recipe for Hot Nights
When the weather is too hot to even think about turning on the stove, this...
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Slicing vs. Chopping: Why Your Salad Wilts (And How to Fix It)
Have you ever spent time washing, chopping, and preparing a vibrant salad, only to see...
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Too Hot to Cook? Master the DIY Poke Bowl (Recipe Inside)
It is January in Australia. The thermometer is pushing 35°C, the air conditioner is working...
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The Low-Waste Kitchen: How to Use Every Part of the Vegetable
If you were to take a look inside the average Australian kitchen bin, you would...
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Beyond the Sausage Sizzle: Elevating Your Australia Day BBQ
There is a time and a place for a burnt sausage on a slice of...
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Sharpen Your Skills: The 3 Knife Cuts to Master in 2026
Every January, the same resolutions roll around. We promise to eat healthier, cook at home...
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What’s Damascus Steel Actually Mean? The 2-Minute Breakdown
You’ve probably seen it before that rippling, wavy pattern on a knife blade that looks...
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I’m Scared to Ruin My Knife: The Beginner’s Care Checklist
There is a specific moment of panic that happens when you buy your first "real"...
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