Paul Fangchen HuangCommon Japanese Knife TypesFrom 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…Feb 15, 2020Feb 15, 2020
Paul Fangchen HuangJapanese Steels in Kitchen KnivesWhen choosing a Japanese kitchen knife, it is inevitable that the steel becomes a part of the consideration. There are a few kinds of…Mar 31, 2019Mar 31, 2019
Paul Fangchen HuangKitchen Knife Terminologies – HandleIn Sakai city, there are craftsmen who specialize only in the knife handle making. A good knife should not cause fatigue after prolonged…Mar 24, 2019Mar 24, 2019
Paul Fangchen HuangKitchen Knife Terminologies — BladeWe have covered the terminologies on the different parts of the western and Japanese kitchen knives. Let’s talk about the blades.Mar 23, 2019Mar 23, 2019
Paul Fangchen HuangKitchen Knife Terminologies – PartsLet’s get aligned on the terminologies before we continue any further.Mar 20, 2019Mar 20, 2019
Paul Fangchen HuangThoughts on Cutting BoardsYour knife may have crazy expensive Japanese steel in its blade, being sharpened with perfected skills and used with extreme care, but you…Mar 6, 2019Mar 6, 2019
Paul Fangchen HuangThoughts On RustYour kitchen knife is very likely made of steel, an alloy that combines Iron, carbon, chromium, nickel and maybe even other metals…Mar 1, 2019Mar 1, 2019
Paul Fangchen HuangWhetstonesRegardless of the artificial stones or natural ones, whetstones are usually categorized based on their grits:Feb 27, 2019Feb 27, 2019
Paul Fangchen HuangThoughts on the Right Knife Sharpening AngleSharpening a knife at the right angle achieves a sharp edge which can last sufficiently long. Finding the right balance between edge…Feb 27, 2019Feb 27, 2019
