What Is a Fishmonger? What They Do and What to Ask
A fishmonger buys, prepares and sells raw fish. What the job actually involves, how to spot fresh fish, what to ask at the counter, and...
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Which Knives Do You Need to Cut Your Favourite Fruits?
Choosing the best knives for fruits is essential if you want clean, precise cuts that don’t damage the food.In this guide, we discuss the various...
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What Are Meat Cleavers Used For?
A meat cleaver is a heavy, thick-bladed butcher's knife for chopping through bone. Chinese cleavers and nakiri look almost identical but are thin vegetable knives...
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What Is a Burr and How Do You Feel a Burr On a Knife?
A burr is the thin wire edge that forms along a knife's cutting edge during sharpening. Here's what it is, how to safely feel for...
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Things to Avoid When Sharpening Knives
Keeping your knives sharp ensures that they perform to the best of their ability and are safer to use. There are many different ways of...
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How to Remove Rust From Knives
Rust on a stainless steel knife isn't the end. Five simple home methods — vinegar, bicarbonate of soda, lemon and salt — plus how to...
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How to Sharpen Electric Knife Blades
Jump to What is an electric knife Can you sharpen them How to sharpen Sharpen a kitchen knife FAQ Updated August 2026 · 6 min...
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How to Carve Meat: Tips, Technique and the Right Knife
Carve a roast like a pro: rest it properly, cut across the grain, pick the right blade. Practical UK tips from Japanese-steel knife specialists.
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How to Use a Whetstone Angle Guide
A whetstone angle guide is a small clip that fixes the blade at one angle so your wrist cannot drift. Here is what it does,...
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How to Julienne Like a Professional Chef
To julienne means cutting food into thin, uniform matchstick strips — about 1.5–3mm thick and 5–7.5cm long. It helps vegetables cook evenly and look elegant,...
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How to Choose a Chef’s Knife
It’s easy to fall into the trap of thinking that buying any old chef's knife will do. But if you’re keen to get culinary then...
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How to Use a Boning Knife: Meat, Poultry and Fish
A step-by-step guide to using a boning knife: the grip, boning a chicken thigh, jointing meat and skinning a fillet, plus the mistakes that chip...
