Why Good Knives Don't Belong in the Dishwasher
Heat, aggressive detergents and contact with other cutlery – why the dishwasher damages quality knives and how to clean them properly.
Knife glossary
Knife glossary
Everything you need to know about blade steel, handle materials, care and craftsmanship from Solingen, clearly explained by F. Herder.
What Is a Buckelsmesser? A Solingen Tradition
The Buckelsmesser is a traditional Solingen kitchen knife with a distinctively curved blade spine. Its origin, shape and uses explained simply.
What Is a Paring Knife? Uses & Characteristics
Small, agile, indispensable: what defines a paring knife, what it is good for and how it differs from a chef's knife.
What Is a Santoku Knife? The Japanese Blade Explained
The santoku is the Japanese all-rounder for meat, fish and vegetables. What defines its blade shape and how it differs from a...
What Is a Chef's Knife? The Kitchen All-Rounder
The chef's knife is the most important knife in the kitchen. Blade shape, uses and the difference to a santoku and a...
Where Can You Get a Knife Engraved? Personalisation
An engraved knife is a personal gift. Which types of engraving exist, what works well and what to watch out for.
How Are Knives Made? From Steel to Blade
From raw steel to the finished knife: the key stages of knife making – shaping, hardening, grinding and fitting the handle.
Which Steel Is Good for Knives? Steel Types Explained
Stainless or carbon, soft or hard: what makes a good blade steel and which steel suits which use.
Micarta & G10 – Modern Handle Materials Compared to Wood
Micarta and G10 are the modern alternatives to wooden handles – extremely tough, waterproof and low-maintenance. What defines these materials and how...