Techniques & Recipes

JAPANESE KNIVES
Advanced knife cuts on vegetables

Tournée Cut and Other Advanced Knife Skills for Ambitious Home Cooks
Tournée Cut and Other Advanced Knife Skills for Ambitious Home Cooks Estimated Reading Time: 12 minutes Key Takeaways The tournée...
Techniques & Recipes
Mise en place kitchen prep with ingredients in bowls

Mise en Place: How Knife Skills Transform Your Entire Cooking
Mise en Place, How Knife Skills Transform Your Entire Cooking Key Takeaways Mise en place ("everything in its place") is...
Techniques & Recipes
Breaking down a whole chicken with a sharp knife

How to Break Down a Whole Chicken with a Japanese Knife
How to Break Down a Whole Chicken with a Japanese Knife Key Takeaways Breaking down a whole chicken at home...
Techniques & Recipes
Precision vegetable dicing on a cutting board

How to Brunoise: The Finest Dice Technique Explained Step by Step
How to Brunoise, The Finest Dice Technique Explained Step by Step Key Takeaways Brunoise is a 1/8-inch (3mm) cube, the...
Techniques & Recipes
Recent Posts

The Honest Japanese Knife Starter Kit for Culinary Students
Culinary schools hand out knife lists. The lists are usually wrong: they...
Buying Guides

Gyuto 210mm vs 240mm: Picking the Right Length
The single most consequential decision in buying a Japanese chef knife is...
Buying Guides

Best Japanese Knife for Bread (and Why Most Are Wrong)
Most Japanese knives are bad at bread. The thin, hard, brittle edge...
Buying Guides

Why Japanese Knives Are So Sharp (The Actual Science)
Japanese knives are sharper than Western knives for two reasons: the steel...
Buying Guides

Honyaki vs Kasumi: How Japanese Knives Are Really Built
Honyaki knives are forged from a single piece of high-carbon steel, hardened...
Buying Guides
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Wooden knife handle close-up showing natural wood grain

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The Complete Guide to Knife Edge Angles — From 10 to 25 Degrees

The Complete Guide to Knife Edge Angles: From 10 to 25 Degrees
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