Blog

Originální nůž SARACEN Original v původním tvaru – produktová fotografie, formát 5:2
How to care for a kitchen knife: washing, drying, sharpening, and storage
A practical guide to knife care: what to do after cutting, when the blade slips on a tomato, when it is damaged, or when you want to store the knife... Read more...
Originální nože SARACEN na dubovém magnetickém stojanu – produktová fotografie SARACEN
How to store kitchen knives: drawer, block, magnetic strip, or stand
Even in a drawer, a knife gets dull. We compare drawers, blocks, magnetic strips, and stands based on how well they protect the blade and your fingers, and show you... Read more...
Krájecí prkénko SARACEN se skutečným nožem z produktové galerie
Which cutting board is best for knives: wood, plastic, bamboo, or glass?
A knife becomes dull mainly from contact with the cutting board. We compare wood, plastic, bamboo, and glass in terms of their impact on the blade, hygiene, and maintenance, and... Read more...
Svíčková na smetaně s plátky hovězího masa, houskovým knedlíkem, brusinkami a šlehačkou
Beef in Cream Sauce: A Traditional Recipe and How to Slice the Meat So the Slices Hold Together
Svíčková na smetaně for six: from choosing the meat through larding and three hours of braising to making the sauce. And most importantly, how to slice the meat so the... Read more...
Nůž SARACEN při krájení papriky – původní fotografie
SARACEN® Knife Review: What People Who Cook with It Say
We reviewed nine customer reviews of the SARACEN® knife and counted what came up repeatedly. Balance and appearance were mentioned most often, with sharpness close behind. And two people admitted... Read more...
Originální nůž SARACEN Original a brusný kámen 1000/6000 – produktové fotografie SARACEN
How to sharpen a knife on a sharpening stone: angle, grit, and step-by-step instructions
A dull knife crushes instead of cutting. We show you how to sharpen it on a 1000/6000 whetstone, step by step: how to find a 20° angle, detect a burr,... Read more...
Nůž SARACEN při přípravě papriky – původní fotografie
How to finely chop an onion (and why we cry while doing it)
Onions sting because of a volatile tear-inducing substance that the knife also sprays in tiny droplets. We show how to finely chop an onion step by step and what, according... Read more...
Krémová polévka z dýně hokkaido s dýňovými semínky a rozpůlená dýně na prkénku
How to safely cut a pumpkin + creamy Hokkaido squash soup
Pumpkins roll, slip, and the knife tends to get stuck in them. We show you how to cut one safely, how Hokkaido squash differs from butternut squash, and how to... Read more...
SARACEN Original na kuchyňském prkénku – fotografie z produktové galerie
Why does the SARACEN® knife have its handle in a different place than other knives?
A typical knife has its handle behind the blade; the SARACEN® has it above the cutting edge. We explain how the shifted center of gravity changes the direction of pressure,... Read more...
SARACEN Basic s původním tvarem červenohnědé rukojeti se třemi nýty
Why Do Kitchen Knife Prices Vary So Much?
What makes up the price of a kitchen knife and what the price tag doesn't prove. How to compare the material, geometry, handle, service, and cost of the entire set. Read more...
Žhavý ocelový polotovar na kovadlině v kovárně
How is Damascus steel made: step by step process
How modern Damascus steel is made: layering, joining, cutting core, and surface finishing. We distinguish general technologies from documented SARACEN data. Read more...
SARACEN Eclipse Black Diamond na šedém podkladu
DLC coating (Black Diamond): what is it really for?
What does DLC mean for the SARACEN Black Diamond, how does it differ from the Standard version, and why doesn’t the surface coating automatically increase the blade’s HRC rating or... Read more...
Nože SARACEN v otočném dřevěném stojanu – původní produktová fotografie
Comparison of the SARACEN, PRO, Eclipse, and Basic lines: who each one is for
Precise comparison of Original, PRO, Eclipse, and Basic: shape, grip, actual lengths, and Standard/Black Diamond variants. Choose a range based on the work you do in the kitchen. Read more...
SARACEN Eclipse Standard na šedém podkladu
Damascus vs. stainless steel: why a Damascus knife can be stainless steel
Damascus and stainless steel are not opposites. We distinguish between construction, corrosion resistance, and edge retention, and show what to compare when choosing a knife. Read more...
SARACEN PRO – pohled na skutečný tvar široké čepele
Chef’s knife vs. santoku vs. filleting knife: when to use each one
A chef’s knife, santoku, and fillet knife each handle different tasks in the kitchen. We compare blade shape, length, and flexibility to make it clear which one to reach for... Read more...
SARACEN PRO se širokou čepelí na šedém podkladu
Japanese and German kitchen knives: how to compare specific models
Japanese and German styles are not fixed standards. How can you compare the shape, grip, hardness, and angle of actual models, and where does the SARACEN construction fit? Read more...
SARACEN Original: skutečný tvar damaškové čepele a předsunuté dřevěné rukojeti – produktová fotografie
Blade grinding angle: why does SARACEN have a 20° angle?
An angle of 20° per side means 40° in total. How to read sharpening angles and a reference table for the height of the spine above the stone based on... Read more...
SARACEN Basic při krájení bylinek – fotografie z produktové galerie
How to choose a kitchen knife based on your cooking style
Choose a kitchen knife based on the task, grip, length, and care. Decision table, overview of SARACEN series, and links to sharpening, cutting boards, and safe storage. Read more...
SARACEN Original Standard – původní produktová fotografie
HRC Steel Hardness in Kitchen Knives Explained
HRC measures hardness, not sharpness or overall quality. How to read SARACEN tolerances and why you should also consider the steel, geometry, and maintenance when choosing. Read more...
Detail černé damaškové čepele SARACEN na prkénku
Damascus steel in kitchen knives: what it really is
What does Damascus construction mean, why can it be stainless, and why doesn’t the number of layers alone determine sharpness? A practical guide to choosing and caring for it. Read more...