Magnus Pettersson has been caring for the knives of professional chefs for more than 25 years. He often jokes that he’s a knife doctor, and he both loves and hates carbon steel knives ... use and ...

A good set of the best carbon kitchen knives can last a lifetime if maintained and do it all, from slicing to dicing. Carbon steel has been ... full focus to be on food. After nearly 300 years ...

Phoebe Sklansky is a senior editor at Food & Wine, where she specializes ... he swears by “a great carbon steel knife.” Specifically, he loves those from London-based Blenheim Forge, which ...

The two elements that make the base metal known as steel are iron and carbon. Carbon is the special ingredient ... If you frequently use your knife in wet environments or for food prep (there’s lots ...

the chef would definitely say to reach for a carbon steel knife. Want more food knowledge? Sign up to our free newsletter ...

Steelport Knife Co.’s new 6-inch chef model borrows aspects of a santoku. By Florence Fabricant Steelport Knife Company in Portland, Ore., a maker of American-forged carbon steel cutlery that ...

However, more care is required of the Japanese knife. The less expensive ones perform well and generally are made of carbon steel ... originally a fish processing knife that could cut through ...

Sharpening takes into account whether the knife is Japanese or Western, its material (stainless or carbon steel), and how the ... Then try the knife on some food.

For his apex knives, Kramer takes two or more types of carbon tool steel into his forge, where it is stacked, heated, hammered, cut, restacked, and hammered again, until the billet that is to ...