Knife Feels Sharp Then Dull: Check the Burr
If a knife seems sharp just after sharpening but loses its bite quickly, a remaining burr or wire edge is
Workshop Notes
Guides, wood stories, and care notes for choosing and maintaining Japanese wa handles.
Why You Cannot Raise a Burr on a Whetstone
If you cannot detect a burr, first check whether the stone is reaching the very edge. More pressure is not
Why a Kitchen Knife Cuts Crooked
A knife that cuts to one side is not automatically bent or defective. The drift can come from the knife’s
Why Food Sticks to a Kitchen Knife
Thin, moist slices can cling because a broad part of the blade face contacts the fresh cut surface. A slice
Guides
Why a Sharp Knife Wedges in Carrots and Potatoes
A knife can bite into a carrot and still wedge. If the edge starts the cut but resistance builds deeper,
Semi-Stainless Kitchen Knives: What SKD and SLD Really Tell You
“Semi-stainless” describes a practical expectation of corrosion resistance; it does not identify one steel recipe. Treat such a knife as
Choosing a Tempura Pot: Shape, Oil Marks and Hob Fit
Choose a tempura pot by the food that must fit inside it, the maker’s working oil quantity and your hob’s
Bamboo vs Wood Cutting Boards: What Matters for Your Knife?
For a fine kitchen knife, we would start with a suitable wooden board recommended by the knife maker rather than
AUS-10 Knife Steel: What It Means in a Kitchen Knife
AUS-10 is a stainless blade steel from Aichi Steel. It is a credible material for a kitchen knife, but the
Mesh Skimmer or Ladle? Remove Foam Without Losing Broth
Use a fine mesh skimmer when you want to lift foam from the surface of a simmering pot while allowing
Buying Guides
Are Stainless Steel Cutting Boards Good for Your Knives?
We would not choose a stainless steel cutting board for everyday cutting with a fine kitchen knife. Knife makers including
Ceramic vs Steel Kitchen Knives: Which Fits Your Cooking?
For a first general kitchen knife, choose steel. It offers more choice in blade shapes, working geometry and sharpening methods.
How to Use a Sushi Mat: Roll, Release and Clean
To use a sushi mat, place the bamboo strips horizontally, arrange the nori and filling near the edge closest to
Buying Guides
Hasegawa vs Asahi Cutting Boards: Choose for Your Kitchen
Choose Hasegawa Pro-Soft if its soft surface and dishwasher-compatible design fit your preparation and washing routine. Consider Asahi Cookin’ Cut
What Is a Nagura Stone, and Does Your Whetstone Need One?
A nagura is a small stone rubbed on a larger sharpening stone to prepare its working surface or produce slurry.
How to Use a Miso Strainer Without Lumps
A miso strainer holds miso paste in warm broth while you work it through the mesh with a spoon, chopsticks
How to Oil a Wooden Cutting Board Without a Greasy Finish
To oil a wooden cutting board, begin with clean, fully dry wood and a food-contact board oil approved for that
Diamond Sharpening Plates vs Waterstones: Which Should You Buy?
Choose a diamond sharpening plate if you want a rigid surface that avoids the routine dishing of a waterstone. Choose