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Paul Fangchen Huang
Paul Fangchen Huang

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Feb 15, 2020

Common Japanese Knife Types

From the sharp corners on a slice of sashimi that stands by itself, to the smooth and shinny surface (a.k.a 艶 tsu-ya) of a cut — Cutting properly with a knife does not only make the beautiful food but is also deeply relevant to the flavours the cuts can create. …

Japan

4 min read

Common Japanese Knife Types
Common Japanese Knife Types
Japan

4 min read


Mar 31, 2019

Japanese Steels in Kitchen Knives

When choosing a Japanese kitchen knife, it is inevitable that its steel becomes a part of the consideration. There are a few kinds of steels that are commonly used in modern knife making, and I will cover some that are widely available in stores. Carbon Steels The types of carbon steels used…

Knives

3 min read

Japanese Steels in Kitchen Knives
Japanese Steels in Kitchen Knives
Knives

3 min read


Mar 24, 2019

Kitchen Knife Terminologies – Handle

In Sakai city, there are craftsmen who specialize only in the knife handle making. A good knife should not cause fatigue after prolonged use; this owes to the handle (柄 e) that introduces good balance to the knife. The Japanese knife handles are usually made of materials like Japanese cypress…

Knives

2 min read

Kitchen Knife Terminologies – Handle
Kitchen Knife Terminologies – Handle
Knives

2 min read


Mar 23, 2019

Kitchen Knife Terminologies – Blade

We have covered the terminologies on the different parts of the western and Japanese kitchen knives in a previous article. Let’s talk about the blades. Single Bevel vs. Double Bevel 片刄と諸刄 Modern kitchen knives can be roughly categorized under either Single-bevelled (片刄 Kataba) knives and Double-bevelled (諸刄 Moroba) knives. When you look at the the cross-section…

Japanese Knives

4 min read

Kitchen Knife Terminologies — Blade
Kitchen Knife Terminologies — Blade
Japanese Knives

4 min read


Mar 20, 2019

Kitchen Knife Terminologies – Parts

Let’s get aligned on the terminologies before we continue any further. Western Knives Japanese Knives

Knives

1 min read

Kitchen Knife Terminologies – Parts
Kitchen Knife Terminologies – Parts
Knives

1 min read


Mar 10, 2019

Sakai City, Osaka

A Bit of History Sakai city of the Osaka prefecture is known for its forged knives (aka. 堺打刃物 sakai-uchi-hamono). …

Sakai

3 min read

Sakai City, Osaka
Sakai City, Osaka
Sakai

3 min read


Mar 6, 2019

Thoughts on Cutting Boards

Your knife may have the crazy expensive Japanese steel in its blade, have been sharpened with perfected skills and have been used with extreme care, but you still find it getting dull quickly. Why is that? …

Cooking

2 min read

Cooking

2 min read


Mar 1, 2019

Thoughts On Rust

Note: This article is not about `rust-lang` but the actual rust that develops on knife blades Your kitchen knife is very likely made of steel, an alloy that combines Iron, carbon, chromium, nickel and maybe even other metals. Chromium and nickel percentage affects the rust resistance property of the steel…

Knife

3 min read

Thoughts On Rust
Thoughts On Rust
Knife

3 min read


Feb 27, 2019

Whetstones

Regardless of the artificial stones or natural ones, whetstones are usually categorized based on their grits: Rough stone: #200 — #600 Medium stone: #800 — #3000 Finishing stone: #4000 and up There are a few other types of stones that you use with the whetstones: A fixer stone: flattens the…

Knife Sharpening

2 min read

Whetstones
Whetstones
Knife Sharpening

2 min read


Feb 27, 2019

Thoughts on the Right Knife Sharpening Angle

Thoughts on the Right Knife Sharpening Angle Sharpening a knife at the right angle achieves a sharp edge which can last sufficiently long. …

Knives

3 min read

Thoughts on the Right Knife Sharpening Angle
Thoughts on the Right Knife Sharpening Angle
Knives

3 min read

Paul Fangchen Huang

Paul Fangchen Huang

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Mobile app developer. Chef-wannabe.

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