The Official Blog of House of Knives
Japanese chef knives are often associated with the attributes that their legendary warrior counterparts exhibit. These attributes include razor sharpness and extreme beauty. But the ability to wield such marvels of craftsmanship would often be followed by years of training as a Samurai warrior. North […]
By teaching children how to cook today, we’ll help them eat healthier, live healthier, and to be more self sufficient for life. The challenge though, is to make learning these skills fun. Part of being able to cook is the ability to use a knife safely […]
My mom is a tiny little Asian woman that uses a cleaver that is much too large for her. Next to a bowling ball, it’s probably the most blunt instrument known to mankind despite my efforts to sharpen it for her when I can. And […]
Our President Andre Eng was up bright and early to show the CTV Morning Live Vancouver audience how to properly carve a roast for maximum flavour and tenderness. The tips, techniques, and equipment he shared can be applied to any roast whether it’s beef, pork, […]
The 2nd Annual Knife Skills Championships, presented by House of Knives and Restaurants Canada, was one of the most exciting parts of the 2015 Vancouver Magazine Restaurant Awards activities. Sponsored by Shun Cutlery, one of the hottest brands in the culinary knife world today, the four student […]
