Knives
About knives
Kitchen and utility knives, their shapes, steels, and differences in use. How to choose the right knife, what sets different types apart, and why sometimes a small detail matters more than the specifications.
About the things around us and what’s behind them.
Written in Vršovice,
Prague.
List of articles
Knife review: Boxwood chef's knife by Pallarés Solsona
Knife review: Kuchařský nůž boxwood od Pallarés Solsona výbava, nože Ve světě kuchyňských nožů mě ...
A Guide to Freehand Knife Sharpening on Water Stones
A Guide to Freehand Knife Sharpening on Water Stones knives Many people are afraid of sharpening k...
Guide to Japanese Knife Types
Tokyo Tools: Guide to Japanese Knife Types knives Japanese cuisine emphasizes the ingredient itsel...
Knife review: Polished Nakiri Azumagata 150 Tadafusa
Knife review: Polished Nakiri Azumagata 150 Tadafusa knives Asian vegetable knives are my main dom...
Knife review: Yanagiba SHIRONIKO 240 Sakai Kikumori
Knife review: Yanagiba SHIRONIKO 240 Sakai Kikumori knives It couldn't be more Japanese. That was ...
Knife review: Camping knife Misuzu
Knife review: Camping knife Misuzu knives I often encounter this. Customers look around the showro...