Kyoku Chef Blog

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.

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.

Discover what chef knives are used for and how to choose the perfect knife size. Learn which chef knife size matches your cooking style and skill.

Curious about kiritsuke knife? Find out what these Japanese blades do best in everyday cooking, whether they're right for your kitchen, and how to use one.

Learn what makes a quality knife blade, from full tang design to edge retention. Expert guide to choosing the perfect knife for your kitchen needs.

Discover why dark meat chicken is preferred by chefs and home cooks alike. Learn expert tips for selection, deboning, and preparation to unlock its full flavor potential.

Stop using the wrong oils that can ruin your kitchen knives. Discover what knife oil is and how to oil your blade to best defend against rust and damage.

Think you know what makes the sharpest knife in the world? From lab diamonds to Japanese steel, discover what really matters for practical sharpness.

Tired of mangled zucchini? Transform from veggie butcher to precision chef! Our no-nonsense guide on how to cut a zucchini reveals secrets for perfect slices.