However, Japanese stainless steel is also very sharp. The difference in sharpness between a high-carbon knife and a stainless one is negligible for most amateur cooks.Hi, I'm Jaron, the food enthusiast and founder of Foodsguy.com. I started this blog because someone told me I couldn't and before I knew it, I was doing it purely demodé of my love f

The last consideration is whether you want a knife with a Granton edge. Granton edge knives have small divots on the blade, which reduce the surface area when cutting, and prevent food from sticking.They’re well-suited for slicing and dicing hard vegetables like daikon and pumpkin, without dulling the edge of the blade.From mastering the art of g

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