SHARP knife shop Blog RSS



How to Sharpen a Knife

Ever wondered how to get your knives performing like new again!? Check out our how-to knife sharpening video for beginner's below! The video is a crash course on how to Sharpen any kitchen knife that will teach you the foundations of sharpening and allow you to achieve the sharpening results you've always wanted.

Continue reading



Whestones (Sharpening) Vs. Honing Rod (Steel)

Honing Rod (steel) vs Whetstones Easily the most common question we get in the shop is the regarding the difference between a honing rod; whether it be steel, ceramic or diamond and whetstones. So, to answer this question we’re going to go over what each of these products does and how to properly use them. Firstly, we have to talk about what happens to the edge of your blade when you use it. As you use your knife, not only is it coming in contact with various ingredients but also the cutting board. As you use your knife to cut and run it along the cutting board the edge of the knife is folding over to one side contributing to...

Continue reading



Types of Steel

Steel Types   Shopping for a knife by steel type or Rockwell hardness is not recommended. Far more important in our mind is who made the knife. Metallurgy is an artform and the experience of the person working with it can contribute greatly to the performance of a knife. We have used plenty of poor performing knives made from great steel and plenty of fantastic knives made from “less desirable” steels. In the past a good indication of the quality and performance of the knife was whether it was made from stainless or carbon steel. Nowadays with the advent of high-tech stainless steels this is a less reliable measure as there are many great stainless steels that can perform at...

Continue reading



Types of Knives and what they're for

Five most Common Japanese knife styles in Western Kitchens In my experience the most widely used styles of Japanese knives in western kitchens are the Petty, Nakiri, Santoku, Gyuto and Sujihiki. There are far more styles than this, but they tend to be less versatile which makes them less popular. Petty Knife Petty knives range in size from 80 mm up to 160 mm and are used as a general-purpose knife geared more towards smaller tasks like brunoised garlic and onion. They also function great as a butchery knife; chickens and other poultry, rabbits and other small game are all well within its capabilities. They are incredibly handy for professional cooks who need a versatile knife when they’re on-line during...

Continue reading



How to Choose a knife

You're interested in purchasing your first Japanese knife but have no idea where to start. Answer the following questions to help yourself better understand your needs.

Continue reading