Knife Advice

Blade thinning is the process of removing material from the sides of a blade and then re-polishing the surface to a factory finish. Blade thinning is beneficial and often necessary at some p … read more

There’s a lot of marketing that touts the benefits of knives with a full tang. The tang is the metal part that extends from the blade into the handle. It can run all the way to the bottom of the handl … read more

Knife Shop Question of the Week: Do You Sharpen Cutco knives? “Do you sharpen Cutco knives?” Yes! This is a question we get frequently. Cutco knives are a legendary American brand made in upstate New … read more

Many high-performance kitchen knives have blades made with a variant of white steel or blue steel. These are non-stainless high-carbon steels made in Japan by a few different manufacturers. The steels … read more

Best Practices, taken directly from one of Japan's best knife-makers, Takayuki Shibata.Wash and dry the blade by hand immediately after use. They are not dishwasher safe.Use a soft sponge to wash … read more