Honing Steel Aren't Always For Sharpening Knives
Sharpening rods have a unique shape, very different to that of a sharpening whetstone. This also naturally means their method of sharpening is different. Does it work for all knives, though? Let's go through what the uses for a steel rod might be - they aren't necessarily what you think!
Stainless Steel VG10
VG10 Stainless Steel is proud of its excellent sharpness when used to make a kitchen knife. But what makes it so good and gives it that cutting power it is known for? This blog goes into detail about VG10 Stainless Steel, and whether it's the steel for you!
Stainless Steel VG1
VG-1 is hard, durable, wear-resistant, and rust-resistant, making it an ideal material for knives. Our G-LINE Series, one of our oldest and most well-known series uses this steel. But is it the steel for you? This blog explores its benefits, and compares it to the more recent VG10 Stainless Steel.
Perspective on HRC
There are many kitchen knives that boast of its HRC in the market nowadays. What and how important is it? In fact, HRC is merely one of the factors you should consider when purchasing a cooking knife, not a decisive factor.
What makes a good cooking knife?
There's thousands upon thousands of knives out there. These have varying angles, styles, materials, and importantly prices.But what exactly makes a good knife?
