Yaiba
The workshop
What you need to know for a blade to last ten years. Written once, properly.
What kills a Japanese blade
The six things that ruin a Japanese knife, and the ones that make it last ten years. Washing, storage, board, sharpening, stains.
Gyuto, santoku or nakiri
The three Japanese shapes compared on what matters: the movement, the material being cut and the room they take on the board. With the choice to make for your kitchen.
Sharpening a knife on a whetstone
The complete method for sharpening a kitchen knife on a water stone: soaking, angle, burr, finish. Written for a first attempt.
VG10 steel and 67 layers
What VG10 steel really is, what the 67 damascus layers are for, and how to tell a technical argument from a sales one.
What angle for a Japanese knife
Why Japanese knives are sharpened at 15 degrees per side when European knives sit at 20, what that changes, and what destroys the angle.
The knife and the dishwasher
What actually happens to a knife blade inside a dishwasher: heat, alkaline detergents, knocks, handle. And the one case where it does no harm.