Articles

Some knives are made for one job. A Bunka isn’t one of them. The Bunka is a traditional Japanese blade known for its sharp, angled tip and do-it-all versatility in the kitchen. 

Carbon steel knives are sharp, fast, and a dream to use in the kitchen. But unlike stainless steel, they ask for a little attention. Nothing intense. Just a few simple things that will keep them performing at their best.

A great knife isn’t just about the blade. The handle plays a huge role in how a knife feels, how well you control it, and how enjoyable it is to use.

Even the best blades start to lose their edge. Understanding why knives go blunt and how to maintain them properly will keep your blade performing at its best for longer.

Carbon steel knives are sharper, hold their edge longer, and sharpen up easier than stainless. They give you better control in the kitchen, thanks to a fine edge that bites into food instead of sliding off. If you actually care about how your knife performs, carbon steel is the way to go

Ever seen someone casually balance a knife on their finger like they’re spinning a basketball? It looks cool, right? But it’s more than just a party trick; it actually shows why having a balanced knife is key in the kitchen. Let’s dive into why that balance matters and how it can make your cooking experience so much better!

At Cain & Abel Knives, each blade tells a story. It’s not just a tool—it’s something you’ll be proud to hold, with craftsmanship and character that make every knife unique.

Taking care of your carbon steel knife isn't a major task. Yes, they do require more care than a standard stainless steel knife you have most likely picked up from your local Briscoes. But we are only talking about a few extra steps after use and other factors you should know to give your carbon steel knife a long, happy life.

Suppose you are starting to expand your love for cooking, and you are beginning to enter into the new world of kitchen knives. You will begin to ask, "What is the material of my kitchen knives?". A material you will start to hear about is Carbon Steel. Carbon Steel is our choice to create a stunning kitchen knife for an effortless cutting experience.

Has your carbon-steel knife started to pick up dark grey blemishes after a few weeks? Don't be scared! It's completely normal. This discolouration is called a patina.

Did you know that there is a quick easy way to get a nice fine dice on these blub vegetables? Try these 3 simple steps next time you are dicing and onion for a fragrant mince base or to use in soups.

If you want to achieve a nice fine dice, the brunoise cut is the cut you use. It will leave you with a nice even pile of small 2mm cubes. Any smaller than this would be considered mincing.