Sharpening

The Best Wood Types for Cutting Boards to Keep Your Knives Sharp

Daniel Harper on July 2, 2026, at 2:05 pm

Why Camellia Oil is the Gold Standard for Japanese Knife Protection

Daniel Harper on July 1, 2026, at 11:12 am

How to Flatten Your Whetstones: Why a Level Stone Matters

Daniel Harper on July 1, 2026, at 7:51 am

DIY Knife Restoration: How to Bring a Vintage Kitchen Knife Back to Life

Daniel Harper on June 29, 2026, at 3:39 pm

Food Grade Mineral Oil vs. Vegetable Oil: What Should You Use?

Daniel Harper on June 28, 2026, at 6:27 pm

How to Prevent Your Knives from Rusting in Humid Coastal Climates

Daniel Harper on June 27, 2026, at 3:47 pm

The Best Magnetic Knife Holders for Style and Blade Protection

Daniel Harper on June 26, 2026, at 9:03 am

How to Use a Leather Strop for a Razor-Sharp Mirror Polish Edge

Daniel Harper on June 26, 2026, at 12:47 am

Are Ceramic Knives Any Good? Pros, Cons, and Top Recommendations

Daniel Harper on June 25, 2026, at 5:42 pm

Poultry Processing: Choosing Between a Honesuki and Hankotsu Knife

Daniel Harper on June 25, 2026, at 12:56 am

Convex vs. Flat Grinds: How Edge Geometry Affects Performance

Daniel Harper on June 23, 2026, at 4:22 pm

How to Clean Your Knife After Cutting Lemons and Acidic Foods

Daniel Harper on June 23, 2026, at 1:02 pm