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Sujihiki Knife: What It Is and When to Use One | Vivront
The sujihiki is a long, narrow Japanese knife designed for one job: clean, uninterrupted slices through boneless protein. Raw fish, roasted meat, cured salmon... anything...
Chinese Cleaver Knife: What It Is and How to Use It | Vivron
The Chinese cleaver looks like something you would use to split a chicken in half. It is not. The wide, rectangular blade fools people who...
SG2 vs Aogami Super | Japanese Knife Steel Guide | Vivront
SG2 and Aogami Super are two of the top steels used in Japanese kitchen knives. Both hold an edge well. The difference comes down to...
Sharpening Stones: How to Choose the Right One | Vivront
Sharpening Stones: How to Choose the Right One A sharpening stone is the only tool that actually restores a knife edge. Honing rods realign an...
How to Care for a Wood Cutting Board | Vivront
How to Care for a Wood Cutting Board A wood cutting board that is oiled once a month and hand washed consistently will outlast almost...
End Grain vs Edge Grain Cutting Board: What Actually Matters | Vivront
End Grain vs Edge Grain Cutting Board: What Actually Matters The end grain versus edge grain debate gets more complicated than it needs to be....
Hinoki Cutting Board: What It Is and Whether You Need One | Vivront
Hinoki Cutting Board: What It Is and Whether You Need One Hinoki is a Japanese cypress wood. It has been used in Japanese kitchens for...
Professional Knife Sharpening Service
Professional Knife Sharpening Service: What to Look For (And How Mail-In Works) Many home cooks try to sharpen their own knives until they give up,...
Cutco Knife Sharpening
Yes, we sharpen Cutco knives. Straight-edge and serrated. Most sharpeners turn Cutco away, especially the serrated blades. That's ok. But, we don't. We work with...