Blog

Hand raised vs spun copper pans.

Tin-lined copper pans have a long history, crafted for thousands of years with meticulous care. In the earliest days, all copper pans were "raised" by hand—a process that involved hammering shee...

What are honing rods, and are they any good?

At many of my knife sharpening events, I often get asked if honing rods are actually worth using. They're a common inclusion in most knife block sets, so many people believe they're an essential...

Why electric grinders are terrible knife sharpening tools.

The main issue is that electric grinders tend to overheat the blade, which can ruin its temper and destroy the knife’s ability to hold an edge. They also remove a lot of material, often much mor...

How do I care for my sharpening stones?

Maintaining sharpening stones also known as “dressing” sharpening stones is the process of flattening, and cleaning the surface of the stone so that it removes steel evenly and effortlessly. Whi...

Why do people sharpen with whetstones?

Sharpening stones are the traditional go-to for serious knife sharpeners because they offer the flexibility to tailor the sharpening angle based on the unique geometry of each blade. While this ...

What are the different types of sharpening stones?

There are many types of sharpening stones available, each with its own unique qualities and advantages. Whether you’re using natural stones, synthetic stones, or diamond sharpening stones, the b...

Are pull through knife sharpeners any good?

For those who just want their knives to work without much effort, pull-through sharpeners can seem like a tempting solution. But how do they work? Pull-through sharpeners typically use two small...

What is heat treatment, and why does it matter?

The quality of a knife’s blade is largely determined by two key factors: edge geometry and heat treatment. Edge geometry influences how well the knife cuts, while heat treatment dictates how wel...

Why I prefer carbon steel knives (for most things)

Carbon steel knives are known for their ability to take and keep an incredibly sharp edge and be easily sharpened. The catch? They can rust more easily than stainless steel. Despite this, I find...

Why I don’t use carbon steel pans

I know this is a controversial opinion, especially coming from a traditional blacksmith, but I’ve never really enjoyed cooking with carbon steel pans. I spent ages trying to maintain a good seas...