Handle POM, olive wood, Hydrawood or pakkawood: which to choose?
A knife handle is as important for the grip as it is for the durability of the object over time. The TB-1648 range features four materials: POM, olive wood, Hydrawood, and pakkawood. Each offers a ...
Sharpening a high-end knife without damaging it: stone, honing steel, or electric sharpener?
A high-end knife is distinguished by the quality of its steel and the precision of its cutting edge. If poorly sharpened, it quickly loses this advantage, or even gets permanently damaged. Whetston...
Branded knife: the corporate or wedding gift idea that makes sense
A personalized knife is one of those gifts that stand the test of time without going out of style. Contrary to popular belief, this personalization is not done through engraving, but through laser ...
1648, a cutler among the Hénokiens
Few cutlery manufacturers can trace their origins back to the 17th century. This is the case for the company behind TB-1648, founded in 1648 in Thiers, the historical birthplace of French cutlery. ...
Aiguiseur électrique ou affûtage manuel : quelle méthode choisir en cuisine professionnelle ?
En restauration, les couteaux sont sollicités tout au long de la journée pour préparer des viandes, des poissons, des légumes ou encore des garnitures. À force d’utilisation, leur lame perd naturel...
Setting a table for any occasion: a guide to knives and flatware
The choice of cutlery and table knives does not meet the same requirements depending on whether it is an everyday dinner, a reception with friends, or a special occasion. Setting a table appropriat...
Everyday Damascus blade: usage constraints you need to know
A Damascus blade captivates with its unique pattern, the result of layered steel forged in multiple layers. But this structure imposes precise usage constraints, different from those of a solid sta...