Damascus steel: between blacksmithing myth and metallurgical reality
Damascus is one of the most frequently used — and most misunderstood — terms in cutlery. It evokes the medieval blacksmith, the legendary blade that cuts through marble, the transmission of ancestr...
Nanocut®: Nanometric Edge Technology in a Table Knife
Most table knives are never considered on this scale. We talk about design, steel, sometimes hardness - but rarely about what happens on the last microns of the edge. This is precisely where Nanocu...
Which blade shape to choose depending on its use?
The geometry and shape of the blade define a knife's primary function. From a short blade designed for precision to a wide profile intended for slicing, each shape meets specific cutting and ergon...
What HRC hardness should I choose for a knife?
The hardness of a knife blade, measured on the Rockwell scale (HRC), is one of the most important indicators for evaluating its wear resistance and its ability to maintain a lasting edge. Choosing...
Why do foods stick to the knife blade?
Cutting starchy or watery vegetables often causes pieces to stick to the steel. This natural phenomenon slows down preparation and can affect the consistency of your cuts. Understanding the physic...
What cutting board should you choose with your knife?
The cutting surface plays a crucial role in preserving your blades. An unsuitable board can prematurely dull or damage the cutting edge. Choosing the right surface allows you to work precisely and...
How to hold a knife correctly?
Mastering cutting in the kitchen primarily depends on posture and hand positioning. A good grip ensures user safety, reduces muscle fatigue, and provides optimal precision when preparing food. ...