Articles

Comparing stainless steel and carbon steel knives? Discover the pros, cons, and why carbon steel is the best choice for cooks who value sharpness and feel in the kitchen.

If you've been wondering, "What exactly is a Santoku knife, and do I really need one?" You're not alone. Santoku knives have surged in popularity, becoming a favourite in both home and professional kitchens worldwide. Let's dive into why this versatile blade is quickly becoming a must-have.

Even the best blades start to lose their edge. Understanding why knives go blunt and how to maintain them properly will keep your blade performing at its best for longer.

Carbon steel knives are sharper, hold their edge longer, and sharpen up easier than stainless. They give you better control in the kitchen, thanks to a fine edge that bites into food instead of sliding off. If you actually care about how your knife performs, carbon steel is the way to go

Ever seen someone casually balance a knife on their finger like they’re spinning a basketball? It looks cool, right? But it’s more than just a party trick; it actually shows why having a balanced knife is key in the kitchen. Let’s dive into why that balance matters and how it can make your cooking experience so much better!

At Cain & Abel Knives, each blade tells a story. It’s not just a tool—it’s something you’ll be proud to hold, with craftsmanship and character that make every knife unique.

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.

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.