Magazine
Meet The Maker - Martin Huber November 18th 2023
To celebrate the opening of our new Berlin gallery Martin Huber will be joining us for a personal meet and greet. Please feel free to join us and have your chance...
Marco Guldimann
Marco Guldimann is a unique character within the knife making world. Based in Zurich Switzerland, Marco worked as a professional chef for many years and in the challenging section of...
Forged, Punched & Drifted - Kamon Knives mono steel integral & the walkschliff grind
The Forged, Punched and Drifted Integral Handle Taking the integral handle to another level, Benjamin Kamon really is proving his skill as a blacksmith to us with this one. Its...
Martin Huber - Messerschmied Huber
Martin Huber has been forging knives since the age of 16. From a very young age it was clear to Martin that he wanted to be a blacksmith. There might...
Jun Mizuno master sword smith - Mizuno Tanrenjo
Established in 1872, Mizuno Tanrenjo is one of Japans most prestigious workshops. Over 5 generations of Mizuno blacksmiths have trained with Japans best knife and sword smiths to establish a...
Great gift ideas for foodies
Gifts for foodies can be a challenge, at Modern Cooking we are always looking for inspiration. We seek out new product that excite us and keep us cooking. So if...
Umami - What you need to know
It’s that taste that makes you smack your lips and gives you a warm fuzzy feeling, it’s a full-bodied sensation that spreads all over the tongue, it lingers and leaves...
Product Review - Kamon Knives Gyuto 255mm 1.2519 Black S-Hook
Recently I had the opportunity to work with Austrian Blacksmith Benjamin Kamon’s personal Gyuto, a 255mm blade forged in 1.2519 high carbon steel. This was an absolute privilege for me....
Xanthan Gum (Kelzan, E415)
Xanthan gum is a natural thickening and stabilising agent used to create full flavoured and perfectly smooth fluid gels, purées, and emulsions. It improves or modifies textural qualities, pouring characteristics...
Kitchen Knives – Kitchen knife construction part two
In part one of this two-part post on kitchen knife construction we covered balance, with a focus on the tang, and the two categories of steel that are used in...
Kitchen Knives – Kitchen knife construction part one
Understanding quality in kitchen knives can be a challenge. In order to do this, you need to understand the techniques used to give a knife balance and how the various...
Kitchen Knives - The Basics
In every cook’s life there will come a time when they become sick of using their cheap supermarket kitchen knives and feel the need to upgrade. Cheap knives, made...
