Author: oleksiikonstantynov
BestThe Best Carving KnifeThe best carving knives for turkey, ham, prime rib and roasts: carving vs. slicing knives, length, tip and edge explained, with four picks from Wüsthof, Victorinox and Mercer.ExplainerWhat Is a Bread Knife Used For?What a bread knife is used for: crusty loaves, sandwich bread, tomatoes, cakes, citrus and more. How serrated edges work, which length to buy, how to use one and how to keep it sharp.VsMagnetic Knife Strip vs. Knife BlockMagnetic knife strip vs. knife block vs. drawer organizer: edge protection, safety, hygiene, space, cost and installation compared, plus how to use each without dulling your knives.ExplainerKnife Steel Hardness (HRC) ExplainedWhat HRC means for kitchen knives: the Rockwell C scale, typical hardness for German and Japanese knives, how hardness affects sharpness, chipping and sharpening, and which number suits you.ExplainerIs Damascus Steel Worth It?Is Damascus steel worth it for kitchen knives? What modern Damascus really is, what the pattern does and doesn't do, how to spot fake etched patterns, and when it's worth paying for.VsCarbon vs. Stainless Steel KnivesCarbon steel vs. stainless steel kitchen knives: sharpness, edge retention, rust, patina, care, sharpening and cost compared, with real examples and who each steel suits.ExplainerCan You Put Knives in the Dishwasher?Can kitchen knives go in the dishwasher? What Wüsthof, Shun, Mercer and Victorinox say, what the dishwasher does to edges, handles and steel, and how to wash knives by hand in a minute.BestThe Best Japanese Knives for BeginnersThe best Japanese knives for beginners: Tojiro DP, Mac Professional, Global G-48 and Shun Classic compared by steel, hardness, weight and handle, plus what to know before your first Japanese knife.ReviewVictorinox Fibrox Pro Chef’s Knife ReviewVictorinox Fibrox Pro 8-inch chef's knife review: steel, hardness, weight, edge angle and handle, what owners say after years of use, who it suits, its weak points and how it compares.ReviewTojiro DP Gyuto Review (F-808)Tojiro DP 210 mm gyuto (F-808) review: VG-10 core, 60-61 HRC, 6.9 oz, fit and finish, edge retention, chipping risk, sharpening, what owners say and how it compares to Victorinox, Misen and Mac.