Articles

Taking care of your carbon steel knife isn't a major task. Yes, they do require more care than a standard stainless steel knife you have most likely picked up from your local Briscoes. But we are only talking about a few extra steps after use and other factors you should know to give your carbon steel knife a long, happy life.

Suppose you are starting to expand your love for cooking, and you are beginning to enter into the new world of kitchen knives. You will begin to ask, "What is the material of my kitchen knives?". A material you will start to hear about is Carbon Steel. Carbon Steel is our choice to create a stunning kitchen knife for an effortless cutting experience.

Has your carbon-steel knife started to pick up dark grey blemishes after a few weeks? Don't be scared! It's completely normal. This discolouration is called a patina.

Did you know that there is a quick easy way to get a nice fine dice on these blub vegetables? Try these 3 simple steps next time you are dicing and onion for a fragrant mince base or to use in soups.

If you want to achieve a nice fine dice, the brunoise cut is the cut you use. It will leave you with a nice even pile of small 2mm cubes. Any smaller than this would be considered mincing.

Our mineral oil will help by creating a barrier between your knife and the harmful elements of its environment( aka moisture). So just like seasoning your cast iron pan, our carbon steel knives love that extra TLC. A little oil can go a long way in the care and longevity of your carbon-steel knives.

The Julienne Cut, or Julienning, is a traditional French cutting technique used to get your vegetables into a lovely matchstick shape around 2mm wide. This technique is a great way to present vegetables as it focuses on having them thin and similar in size. Cooking and combing into sauces or stock is also faster due to their thickness.