Kyoku Chef Blog

Learn how to cut spiral ham. Discover a simple, effective way to cut spiral ham with a sharp Japanese knife. Learn how to carve a spiral ham perfectly using a Japanese knife. Step-by-step tips to slice with precision and make your holiday meal look as good as it tastes.

Learn how to cook turkey burgers in oven with exact oven times and temperatures. This guide covers thickness, internal temperature targets, and essential tips.

Learn everything there is to know about cutting celery. Explore how to cut celery into sticks, slices and finely chopped pieces, and some tips on how to cut and use celery ribs and celery root (celeriac).

Discover how long to cook turkey bacon in the oven for crispy results. Learn baseline times and temperatures for different thicknesses, plus practical tips.

This blog explains what bias cut means in cooking, and which common vegetables are usually cut on the bias. It also explains the differences in biased cut in cooking and bias cut in clothing.

Juicy, crispy turkey wings start with precise oven times. Discover how long to bake turkey wings in the oven at common temperatures, plus tips for seasoning.

Discover four of the best Japanese serrated bread knives for cutting sourdough bread from Kyoku. These knives are long, with sharp serrated blades, comfortable handles, sturdy, well-balanced blades to give you neat sourdough slices without crushing that beautiful crust.

Learn what to do with extra pumpkin pie filling, including quick recipes, delicious sauces, and tasty toppings to make the most of this autumn favorite.

This blog explains what “coarse chopped” means and how it differs from "finely chopped,"  and how you can use it in your kitchen? Explore coarsely chopped ingredients like coarse chopped cabbage, pecans and broccoli. 

Discover 7 easy ways to cook pumpkin for dogs, boosting their health with nutritious homemade meals. Learn expert tips and knife skills for perfect preparation.

This blog explains five different ways to cut vegetables. From slicing to chopping to julienne cuts, it explains the five vegetable cutting methods to choose from, which yield different results in terms of look, taste, and cooking requirements. 

For soups, for example, you want bigger vegetable pieces, so you go for chopping. For spring rolls, you’d want fine strips, so you must use the julienne cut. Then there are also slice cuts, mince cuts, and dice cuts, which give you different textures, cooking times, and presentations.