There are many different types of knives from Japanese to Western to double-bevel and single-bevel. Here we will talk about features and uses of each knife type so you can get the perfect knife for the job at hand.
Carbon and stainless steels are used in the forging of kitchen knives. Essentially, the combination of iron and carbon form the foundation. Other elements are added such as Chromium, Vanadium, Molybdenum, Manganese, Sulfur, silicone and Phosphorus. It is these elements that give different types of steel there unique properties.
As a chef driven Company, we believe it is important that the quality Inn care of your tools match the depth of your enthusiasm.
This is a place to find reference material for Fishmongers, Butchers, Chefs and food enthusiasts alike. Charts for cuts of meat, fish and poultry are always a helpful tool.
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