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Knife Knowledge & Science 👨🏻‍🔬

CARE FOR YOUR KNIFE SO IT LASTS FOREVER

8 Easy Steps to keep your knives in like-new condition. Home cooks and professional chefs alike are guaranteed to learn a few tricks (like moving food with the spine of your knife)... you can't afford NOT to read this.

HOW TO CHOOSE THE BEST KNIFE FOR YOU

Everything you want to know about kitchen knives to buy the right knives for you. We talk steel, handles, blade geometry, cooking skills, and so much more. Bonus: Learn the scammy marketing lingo to avoid bad knives.

KNIFE FAQ & PROBLEM SOLVING

We guide you through the most common kitchen knife questions and issues. FREE SOLUTIONS to every knife problem you've ever had (dull, chipped, corroded knives). If you're frustrated every time you cook, this report is for you.

WHAT KITCHEN KNIVES DO I NEED?

This article delves into the kitchen knife styles you need, and those you can offer at your next garage sale. For most people, a thin, tough, and ergonomic chef's knife or santoku, a small petty knife, and a paring knife are the highest utility knives you can purchase. We discuss the details that make great knives, and cover many of the problems that plague nearly all other knife makers.

Cutting Board Knowledge & Science 🧑🏻‍🏫

THE DEFINITIVE GUIDE TO CUTTING BOARDS

Everything you need to know to to choose the right board for your family. Dirty Secret: those cheap boards on offer at the big box stores... they're destroying your knives.

8 STEPS TO MAINTAINING LIKE-NEW BOARDS

Follow these 8 simple steps and your wooden cutting boards (and your knives) will never look better. Bonus: 3 Do's & Don'ts that will keep your board from warping and rotting.

WHAT IS THE BEST END-GRAIN CUTTING BOARD?

Most cutting boards are made badly. They use the wrong woods and terrible wood joinery. Read this report to learn what makes a great board and how to spot poorly made boards.

WHAT CUTTING BOARD DO I NEED?

This article dives into the top cutting board types you need in your kitchen. We discuss the details that make great plastic and wooden cutting boards, and cover many of the flaws most that cutting boards have. We finish up by telling you the types of cutting boards you should never buy, unless you want to ruin your knives. Secret Bonus: One product that all plastic boards can benefit from.

Everything Else You Need to Know 📖

ARTISAN REVERE INVESTS 30X MORE IN ELMAX STEEL

Read this report if you want to find out why better steel makes for better, thinner, sharper and tougher kitchen knives.

FOOD-GRADE MINERAL OIL KEEPS YOUR KNIFE LOOKING SHARP

STOP CHIPPING & DULLING YOUR KNIVES

A few pointers will keep your knives sharper for much longer. #1 Tip: Stop cutting so darn hard. It ruins the blade.

MISE EN PLACE COOKING SETUP 101 (COMING SOON)

How to organize your kitchen and workflow to cook effectively.

IS YOUR SPONGE RUINING YOUR KNIFE?

The wrong sponge will dull your knife. The right sponge will keep it sharp for longer. Bonus: It'll keep all of your pots, pans, and cutlery looking great too.

FOOD-GRADE MINERAL OIL KEEPS YOUR KNIFE LOOKING SHARP

Mineral oil is one of the top accessories for keeping handles and blades at their best. Bonus: it's the #1 product for maintaining your end-grain wooden cutting boards!

USE KITCHEN KNIVES WITH NON-FROZEN FOOD ONLY

Yes, those frozen burger patties and champagne bottles will ruin your edge! Seriously, we re-sharpen a lot of knives. Use your knives for the purpose for which they were built.