Forged, Punched & Drifted - Kamon Knives mono steel integral & the walkschliff grind

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...
February 25, 2022 — Peter Buckwalter
Martin Huber - Messerschmied Huber

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...
February 23, 2022 — Peter Buckwalter
Jun Mizuno master sword smith - Mizuno Tanrenjo

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...
January 28, 2022 — Peter Buckwalter
Great gift ideas for foodies

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...
October 01, 2021 — Peter Buckwalter
Tags: General News
Umami - What you need to know

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...
August 18, 2021 — Peter Buckwalter
Tags: General News
Product Review - Kamon Knives Gyuto 255mm 1.2519 Black S-Hook

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....
July 27, 2021 — Peter Buckwalter
Xanthan Gum (Kelzan, E415)

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...
May 20, 2021 — Peter Buckwalter
Kitchen Knives – Kitchen knife construction part two

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...
April 20, 2021 — Peter Buckwalter
Kitchen Knives – Kitchen knife construction part one

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...
January 20, 2021 — Peter Buckwalter
Kitchen Knives - The Basics

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...
June 01, 2020 — Peter Buckwalter
Cooking with charcoal

Cooking with charcoal

Cooking with charcoal simply offers more versatility, better flavour and a more enjoyable cooking experience. At Modern Cooking we consider every product and article on our site an opportunity to...
March 23, 2020 — Peter Buckwalter
Tags: Cook Smart