The gut hook, also called a cutting hook, is a blade shape mainly found on hunting knives. But what exactly is a gut hook? And what is the gut hook for? What exactly is a Gut Hook or Cutting Hook? A gut hook is best described as having a “wave” on the blade and a…
Sharpening a gut hook may seem complicated, but it’s not. In this How-To we explain which grinding products you need and how you can grind a gut hook very sharp yourself. What is a Gut Hook? A gut hook is a ground hook that is usually attached to the back of the blade of a…
Do your kitchen knives need sharpening again? Do you want to cut tomatoes again with one cut? And be able to cut through meat without any problems? Sharpen kitchen knives can easily do it yourself! With a little practice, anyone can learn to sharpen kitchen knives. After just a few times, you’ll save money and…
Knives must be periodically ground thin to achieve optimal cutting performance. This thin blade shape minimizes cutting resistance. Discover more about the process of thin grounding of knives Why should Knives be ground thin? Two things happen during cutting: 1: The knife’s sharp cutting edge slices through the object being cut. To achieve this, it…
Patina on a knife, on steel or other types of metal is something about which we receive many questions. For example, there are people who wonder what the strange stains on the blade of their expensive chef’s knife are all about. Or a gray cast on an outdoor knife made of carbon steel. Rust is…
Carbon steel is a popular choice for outdoor knives. Brands like KA-BAR, ESEE and TOPS are known for their good carbon steel outdoor knives. But what makes carbon steel so special? And what are its disadvantages? We’ll take a closer look at these questions below. Although nowadays, almost everyone thinks directly of stainless steel or…
Carving is a cutting technique where you slice food. Carving mainly takes place at the table, and you will need a carving knife and a carving fork. Slicing meat, fish, vegetables, fruit, and bread is called carving. The slices that are cut are called tranches. When to carve Meat? Do not carve immediately after preparing…
The Nakiri is a traditional Japanese kitchen knife. Recognizable by its rectangular blade with a square, flat tip and straight edge. At first glance, a Nakiri looks quite similar to a cleaver or even a Santoku. Yet, there is a big difference between them. A Nakiri is usually much thinner ground and only suitable for…
In a nutshell: What is Damascus Steel? Damascus steel is also called Damast, Damascene steel, or folded steel. In a nutshell: Damascus steel involves forging a number of layers of different steels on top of each other. The steel is then machined so that the layers become visible. The past of Damascus Steel In the…
You would think that stainless steel does not rust. But this is not true. Almost all stainless steel can rust under certain conditions. This sounds contradictory and is often considered a defect or material flaw, but this is very rarely the case. Therefore, we would like to explain how and why stainless steel can rust…