How to Mince Garlic with a Knife
To mince garlic, cut a peeled clove into thin slices, narrow strips, then small crosswise pieces. Keep the clove flat
How-To Guides
Practical installation, measuring, care, and maintenance guides for Japanese wa handles. Use this archive when you need a safe next step before ordering, installing, cleaning, oiling, shipping, or repairing a handle. The guides focus on what can be checked at home without overpromising: blade length, tang width, tang height, fit depth, ferrule condition, moisture signs, oil finish condition, and whether a handle issue is cosmetic or structural. They also point out when to stop and ask for a controlled refit instead of adding more oil, glue, or heat. For a custom order, these how-to notes help you prepare useful photos and measurements so Horn and Grain can recommend a handle that fits the knife and the kitchen routine.
How to Cut Potatoes for Fries, Cubes and Wedges
For fries or cubes, make a flat face first, then cut slabs, sticks and crosscuts. For wedges, divide the potato
How to Dice an Onion Without It Falling Apart
To dice an onion, cut it in half through the root, peel it, and place one half flat-side down. Make
How-To Guides
How to Cut Sweet Potatoes into Wedges, Sticks or Cubes
To cut sweet potatoes, scrub and dry them, then trim a thin slice from one side to make a stable
How to Cut Butternut Squash Without Chasing It Around the Board
To cut a butternut squash, wash and dry it, trim a thin slice from the bottom, then keep the squash
How to Cut Cabbage for Shreds, Slices or Wedges
To cut cabbage, remove loose outer leaves, rinse and dry the head, then cut it in half through the stem.
How to Carve a Turkey: Remove the Legs, Wings and Breast
For a whole cooked turkey, remove the legs and wings at their joints, then lift each breast from the breastbone
How-To Guides
How to Check If a Kitchen Knife Is Sharp
No single home check proves that a knife is “sharp” in every sense. A paper cut checks whether the edge
Can Kitchen Knives Go in the Dishwasher?
Can kitchen knives go in the dishwasher? Sometimes—but check the care instructions for the exact knife first. If its maker
How to Sharpen a Kitchen Knife with a Whetstone
A medium whetstone can restore a normally dull, straight-edge double-bevel kitchen knife. Secure the stone, match its existing bevel, work
How to Dry and Store a Whetstone After Sharpening
Rinse away sharpening residue, then dry and store the stone according to its maker and model. There is no reliable
Should You Soak a Shapton Whetstone or Just Wet It?
Check the stone’s maker and model: soak rules differ by product family. SHAPTON’s FAQ says routine soaking is unnecessary; for
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
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
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.
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
Stropping Japanese Knives: What It Does and When to Skip It
Stropping is a finishing step: it clears the burr left by the stone and refines the last few microns of
How-To Guides
Camellia Oil vs Mineral Oil for a Knife Blade
For a Japanese kitchen knife that will sit unused, choose a blade oil whose label identifies it for knife or