Which knife should I buy? A simple guide to choosing your BARE knife
Not sure which knife to get? Answer three simple questions and find the knife, or set, that fits the way you cook.
Steel alloys from a chef's perspective
How knife steel works, explained like a recipe, and what the steels in our Original and TwinSteel knives mean for you.
11 things you can do with a chef's knife
Eleven ways to use a chef's knife, from the basic chef's cut to crushing garlic and grinding pepper, each with a short video.
Knife anatomy: the parts of a chef's knife
What each part of a chef's knife does for you, and what we chose for our Original and TwinSteel ranges.
An introduction to knife sharpening
Six ways to keep your knives sharp, from a pro service to a ceramic rod or whetstone, with the pros and cons of each.
Learn how to hold a chef's knife, keep your fingers safe, make your first two cuts and look after your knife.
A tongue-in-cheek guide to cutting an onion the wrong way, followed by why onions make you cry and how to dice one properly in three steps.
Why stainless steel knives can still rust, how to remove a spot, and the three-step habit that prevents it.