Knives & More
We use different kinds of knives in a professional kitchen however, you as a home cook don’t need every available knife to perform a certain task. No knives will be sharp forever and therefore it is important to give your knives some regular maintenance. I will talk about different branded knives and how to maintain their sharpness here. You can also follow my ”Cooking Guide” where I talk about ”what knife to choose” and ”what cutting board to use”. Or if you want a brief overview of all the different knife types that are available then go to the ”types of knives” page. And click here for the ”general knife maintenance” guide.
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How to hold your Chef’s Knife – Knife Gripping Styles
You are holding your chef’s knife wrong If you use a handle or a fingertip grip. That is one of…
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Chinese Dual-Purpose Cleaver Review – Leung Tim Chopper Factory (Chopper – 文武刀)
We got 8 categories to talk about in this knife review. Leung Tim Dual-Purpose Chopper Choil Shot Dual Purpose Cleaver…
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Misono UX10 Petty Knife Review – 130mm
We got 6 categories to talk about in this knife review of the Misono UX10 Petty. Misono UX10 Petty 70/30…
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Leung Tim Chinese Vegetable Cleaver Review – Slicer – 片刀
We got 6 categories to talk about in this Leung Tim Vegetable Cleaver Review. Leung Tim Vegetable Cleaver/Slicer 片刀 Aesthetic…
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Dao Vua Classic V2 Chinese Vegetable Cleaver / Slicer Review – Chinese Chef’s Knife 210mm
We got 9 categories to talk about in this knife review. Dao Vua Classic V2 Chinese Cleaver Choil Shot Quality…
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Kasumi Chef’s Knife VG10 Review 240mm – Made in Seki Japan
The Kasumi Chef knife comes with 32 layers of stainless steel holding the VG10 core, giving it a layered hazy…
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Brieto M9 Pro Gyuto Review – Molybdenum Vanadium Steel
The Brieto M9 Pro Gyuto has a mono steel construction made with Molybdenum Vanadium steel. The steel is stainless and…
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Kai Seki Magoroku Santoku Review – Imayo Series – 165mm
The Kai Seki Magoroku Santoku has a mono steel construction. The steel is stainless and very durable. You can see…
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Dao Vua Classic V2 Santoku Review – Leaf Spring Steel 165mm
The Dao Vua Classic V2 Santoku comes with mono steel construction and a blacksmith finish. The steel is a leaf…
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Kasumi Yanagiba VG10 Review 24cm – Kasumi Knife Made in Seki Japan
The knife comes with 16 layers of stainless steel holding the VG10 core, giving it a layered hazy pattern. While…
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Musashi Hamano – Kiritsuke Gyuto HAP40 Review
Musashi Hamono is a new Japanese Cutlery brand that ships knives directly from Japan. I did a small Q&A with…
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Musashi Hamono new Japanese Cutlery brand Q&A
Musashi Hamono is a new Japanese Cutlery brand and they mainly focus on selling knives on their website: Mushashihamono.com as…
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New Dao Vua Classic V2 (Gyuto) – Preview
The first version of Dao Vua was known as a project knife that had some flaws. The out-of-the-box sharpness was…
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CCK Dual Purpose Chinese Cleaver Review (Chopper) KF1802 & KF1902 – Chan Chi Kee
Before you buy a Chan Chi Kee, CCK 2021 Edition Before you buy a CCK Cleaver, you must know that…
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CCK Vegetable Cleaver (Slicer) KF1812 – Chan Chi Kee Cai Dao
Before you buy a CCK Cleaver, you must know that CCK has changed the logo design. The version in this…
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