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: Boxwood chef's knife by Pallarés Solsona gear, knives When I think of the two most i...
Three knives that are enough for most kitchens
Three knives that are enough for most kitchens knives There are more than 20 types of Japanese kit...
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 ...