Understanding the Differences Between Super Steels and Regular Knife Steels
Steel selection is a crucial aspect of knife making, and there are various options available to choose from. Two popular categories are super steels and...
Stainless Steel vs. Carbon Steel
Choosing between carbon steel and stainless steel can be difficult when shopping for a kitchen knife. Steel is a broad term for a family of...
Hitachi ZDP-189: A High-Performance Powdered Steel for Extreme Durability
ZDP-189 is a powdered steel developed by Hitachi Metals Ltd. and known for its extreme hardness of 65–67 Rockwell. The hardness makes it highly durable...
S35VN vs S30V: Understanding the Differences in Steel Quality for Knives
In partnership with Crucible Industries, a steel producer based in New York, Chris Reeve developed the S35VN and S30V steels using a specialized technique known...
Sharpening the World of Cooking: The History and Evolution of Knife Making in Solingen City
A kitchen knife is a tool that is essential in every kitchen. It is the backbone of any culinary endeavour and has been a part...
Seki: The Heart of Japanese Knifemaking - A Journey Through Time
The kitchen knife is one of the essential tools in the kitchen, but have you ever wondered about its history and evolution? The kitchen knife...
From Flint to Steel: The Evolution of the Chef's Knife
The chef's knife has come a long way since its humble beginnings. From early knives made of flint and obsidian to modern-day kitchen knives made...
What Does Carbon Do to Your Knife?
Kitchen knives are constructed from a combination of iron, carbon, chromium, and trace amounts of other elements. This steel alloy is formed into a blade...
Understanding Rockwell Hardness in Knives
The Rockwell scale C, also known as HRC, is a method used to measure the hardness of a knife. A higher hardness level means the...
