OSERM's Blog

Wooden Cutting Board vs Plastic – Which Is Better for Your Knives?

It’s one of the most common kitchen debates: wood vs plastic cutting boards. While both are widely used, they offer very different experiences — not just in maintenance and hygiene, but also in how...

How to Choose the Right Cutting Board for Your Knives

Your kitchen knives are only as good as the surface they meet. While many people invest heavily in high-quality knives, they often overlook one essential companion — the cutting board. The right bo...

Sharpening vs Honing – Why Most People Confuse Them

Almost every home cook has done it — grabbing a honing rod and proudly saying, “I just sharpened my knife!” But here’s the truth: honing is not sharpening. While the two terms are often used interc...

How Often Should You Sharpen Your Knives? The Ultimate Guide to Edge Maintenance

One of the most common questions every home chef asks is: “How often should I sharpen my knives?” The truth is, there’s no one-size-fits-all answer—because it depends on how often you cook, what yo...

Manual vs Electric Knife Sharpeners – Which Is Better for Japanese Knives?

Every home chef knows that a dull knife is more dangerous than a sharp one. But when it’s time to restore that perfect edge, you’ll face a common question: should you use a manual sharpener or an e...

Honing Rod vs Sharpening Stone – What’s the Difference?

Every knife owner eventually faces the same question: “Why is my knife getting dull, even though I sharpen it?” The truth is, you might not need to sharpen it—you might just need to hone it. While ...

Knife Gift Guide – Perfect Knives for Home Chefs

There’s something timeless about gifting a beautifully crafted knife. In Japanese tradition, a fine knife symbolizes respect, trust, and the wish for prosperity. For home chefs, it represents inspi...

Damascus Steel vs VG-10 – Which Is Better?

When shopping for Japanese knives, you’ll often see two terms used interchangeably: Damascus Steel and VG-10 Steel. But what’s the difference between them? Are they competing materials—or do they a...

Chef Knife vs Santoku for Beginners – Buying Guide

When you’re buying your first high-quality kitchen knife, two names always come up: the Chef Knife and the Santoku Knife. Both are incredibly versatile, but each carries its own story, design philo...

Full Tang vs Partial Tang Knives – Why It Matters

When we look at a knife, we often focus on the blade—its sharpness, steel quality, or beautiful Damascus patterns. But there’s another part that’s just as important for performance and safety: the ...