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Knife Advice

Full Tang Kitchen Knives

Full Tang Kitchen Knives

Posted by Derek Swanson on 8th Apr 2021

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?

Posted by Derek Swanson on 29th Mar 2021

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
The Difference Between White Steel and Blue Steel

The Difference Between White Steel and Blue Steel

Posted by Derek Swanson on 23rd Mar 2021

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

How To Not Screw Up Your Knife

Posted by Derek Swanson on 6th Jan 2021

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
Knife Shop Question of the Week: How Do I Keep My Knives Sharp?

Knife Shop Question of the Week: How Do I Keep My Knives Sharp?

Posted by Derek Swanson on 5th Apr 2019

“Don’t use them” is our sarcastic answer to one of the most frequent questions asked at our shop when customers pick up their professionally sharpened knives. But seriously, the key to keeping your kn … read more