Latest Articles

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  Bread Slicing Guide: How to Slice Bread Perfectly Every Time

  Tired of squished, uneven slices? Here's how to slice bread the right way—plus the type of knife that makes all the difference.

   

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  The Cooking Guild Celebrates 6 Years with a 101 Layers of Damascus
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  What Is a Garasuki Knife — and Do You Need One?

  Curious about the Garasuki knife? Here's what it does, why it's different from a boning knife, and whether it deserves a spot in your kitchen lineup.

   

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  How To Get Rust Off A Knife Effectively

  Got rust on your knife? Here’s exactly how to remove it without damaging the blade—and how to stop it from coming back.

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  Why Cutting Meat Against the Grain Is a Game‑Changer

  Want juicier, more tender meat every time? Cutting against the grain isn’t just a tip—it’s the trick. Here’s why it matters (and how to do it right).

   

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  Pyre vs. Kuro: Which Series Fits Your Cooking Style?

  Choosing between the Pyre and Kuro series? Here’s a straight-up breakdown to help you pick the knife that actually fits how you cook.