Kyoku Chef Blog

Learn science-backed methods for cleaning wooden cutting boards. Discover teak's advantages, chef-approved techniques, and why wood outperforms plastic.

Discover how binchotan charcoal transforms Japanese knives and cuisine. Learn the ancient craft behind Japan's premium white charcoal and its culinary secrets.

Learn 3 chef-approved cabbage coring methods (knife/no-knife) in 20-90 seconds. Stop wasting edible parts - use cores in stocks & slaws!

Master 5 ways to cut radishes: slices, julienne, roses + Santoku knife tips. Step-by-step guide for perfect crunch & presentation. Start slicing!

Discover what is patina on carbon steel knives, why this protective layer matters, and how to develop beautiful patterns that tell your cooking story.

Carbon Steel vs Stainless Steel Knives: Discover which performs better, requires less maintenance, and why serious chefs choose one over the other.

Discover the perfect way to store knives while traveling. This guide to knife rolls will keep your blades safe, sharp, and secure anywhere.

Learn how to identify a good Japanese knife through steel quality, hardness ratings, blade geometry, handle construction, and craftsmanship indicators.

Learn the major 15 paring knife uses that chefs rely on daily. Discover the when and how to use this small blade to transform your kitchen preparation.

Master how to use knife sharpeners like a pro. Our guide reveals simple techniques for 3 types of sharpeners to restore dull blades to razor-sharp perfection.

Overwhelmed by knife block options? Stop wasting money on knives you'll never use and find which knives you actually need, how to spot quality knife block sets.

Discover the ideal knife sharpening angles for Japanese & Western blades with our comprehensive chart. Learn the 15 vs 20 degree edge difference.