Kitchen Knife Guides & News | Xinzuo Australia

Damascus vs San Mai vs Mono Steel: Knife Construction Compared

Damascus, san mai and mono steel are three different ways to build a kitchen knife. I cut through the marketing and e...

A full-grain leather knife roll, conditioned twice a year, will outlast three or four canvas ones. Here's how leather...

Restaurant chefs in Australia don't carry what marketing tells them to. They carry what's fast, durable and easy to m...

SG2 and R2 are the same powder metallurgy steel sold under two badges, made by Takefu and Kobelco. I explain how powd...

A well-cared-for Damascus knife outlasts most owners. The edge needs sharpening every two to four months, the Damascu...

A boning knife is the one knife that makes home butchery feel possible. Get a stiff 6 inch curved blade for lamb shou...

The Serbian cleaver is a hand-forged carbon steel knife from the Balkans that became famous through the Almazan Kitch...

Most kitchen scissors guides are filler. Here's the actual stuff that matters: forged blades that come apart for clea...

A bunka is a santoku with a sharper attitude. The K-tip adds tip-work versatility (carving, scoring, fine garnish wor...

A leather strop does not sharpen a knife. It removes the burr left behind by the whetstone and aligns the apex of the...

Six chef knives I would actually put in front of a friend, across four price tiers from under $100 to over $250. No t...

The cutting board you put under a sharp knife matters more than most people think. Here's the materials ranking, the ...