Blog
In short: The chef's knife is longer, more pointed and built for the rocking cut: the all-rounder for large quantities, meat and...
In short: A good bread knife has a serrated edge, a blade of at least 22 cm and stainless steel that holds...
Ember lid vs. cast iron pot: Weight, taste, handling, and care compared. Which system is right for whom.
Properly seasoning a new carbon steel Peka baking bell: oil, embers, three cycles. This way, your baking bell will get a protective layer for life.
A patina protects your carbon steel knife and gives it character. Learn how to build it up correctly.
You’ve just sharpened your knife – and yet it’s not cutting as it should? The reason is almost always the same: the...
Do you really know what steel your knife was made from – and where it comes from?Few buyers ask themselves this question....
Are you allowed to carry a knife in Germany or Austria? We explain the most important rules of the Weapons Act for both countries – clear and concise.