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Bringing Bright Colors to Your Kitchen: Our Most-Loved Knife Set

The results are in, and it's official that customers who bought our set of German Colorful Kitchen Knives are impressed. Featuring six knives of different colors that are beautifully designed with bold black-accented handles, it's no surprise to us that people love this deal. With a perfectly balanced weight between the handle and blade, every knife is designed to put you in total control. The look is stunning and comments worthy, and we think you'll love this set as much as our other buyers did! Gorgeous Appearance Rich, deep colors grace the blades and handles of these knives. Each is a different color - there's a black chef's knife, a white chef's knife, a red boning knife, a bright blue...

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Types of Steel: A Shopping Guide for Kitchen Knives

Last week, we explored one side of blade-making with different degrees of blade hardness. Today, we want to explain another source of confusion for knife buyers: the type of steel. And, you will also find a great bonus for you! Steel cannot harden without trace amounts of carbon, so most steels are alloys between steel and other elements. The amount of carbon is usually less than 1%, with clear distinctions in this trace range: less than 0.3% of carbon is considered low-carbon steel, while 0.4-0.7% is medium, and more than 0.8% is high-carbon steel. The benefit of higher-carbon steel is that it makes for a harder knife, one that doesn't need to be sharpened as often, and a slightly heavier...

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Everything You Need to Know About Blade Hardness

When shopping for high-quality knives, it’s important to know as much as possible. It’s important to know what kind of knives will be best for your cooking needs. As you read through the specifications of knives, though, you’ll notice a little detail called “HRC.” What does it mean, and how can you use this knowledge to choose better knives for your kitchen? History of the Rockwell scale Stanley P. Rockwell was a metallurgist at a metal roller plant in New England in 1919. He built up his hardness scale so as to gauge the hardness of the bearing races in a way that was snappy, precise, and repeatable. Producers of everything from watch springs to prepare wheels had since quite...

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Our Most Popular Knife Sets for 2019

In our blog post from June, we tackled the question: Are expensive knives really worth the price? The answer can be tricky to answer directly - especially when we're selling such high-quality knives for such low prices. How much should you expect to pay, when you're looking for a great deal?  Before looking at the price, it's important to always verify the value of the knife set. The price tag is no indicator of quality. The first thing to check for is the materials and design of the knives. Each handle should be durable and securely balanced with the blade. These features are always a feature of Kioro knives, where we insist on bringing top-quality materials to the lowest possible price....

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Three Keys to Including Kids in the Kitchen

Do you remember what it was like for an adult to make you feel welcome in the kitchen? Many of us came to love cooking because as children, food and how to make it was a process that fascinated us. We wanted in on the everyday activities of creating something delicious. Perhaps an aunt or uncle taught us how to make a favorite family recipe, or remember the frustration of being barred from the kitchen for being "too young."Reflecting on our own childhood memories, both the good and the bad helps us to know how to interact with the children in our lives. The kitchen is an exciting place to be for kids, but it can often carry with it...

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Memories of Anthony Bourdain

"Good food, good eating, is all about blood and organs, cruelty and decay. It’s about sodium-loaded pork fat, stinky triple-cream cheeses, the tender thymus glands and distended livers of young animals. It’s about danger—risking the dark, bacterial forces of beef, chicken, cheese, and shellfish…To live life without veal or chicken stock, fish cheeks, sausages, cheese, or organ meats is treasonous." -Anthony Bourdain In June of this year, food enthusiasts and the merely food-curious all over the world were shocked to learn of the early death of Anthony Bourdain. The no-nonsense look on his face was one that could elicit answers to his candid questions that even the best journalists struggle to get out of their sources. His secret, of course, was...

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