Kyoku Chef Blog

Discover whetstones - the key to razor-sharp knives. This guide covers types, grit sizes, proper techniques, and why Japanese chefs swear by them.

Discover the crucial differences between chopped vs. diced vegetables, with expert tips from culinary schools on when to use each technique.

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!

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.

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.

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

Wondering if that old rice vinegar is still good? Discover why it rarely goes bad, how to spot the few warning signs, and why those expiration dates aren't what you think.

What is a shallot? Discover why these fancy onion cousins make chefs swoon, when to use them, and how they'll secretly upgrade your cooking game.