Have a read what UK leading Chefs are saying about I.O.Shen Mastergrade knives!
I’ve lost count of the amount of times I have been shown how to sharpen a knife the ‘proper’ way with a stone, but for some reason, I was never happy with the edge.
Mother’s Day, or Mothering Sunday if you prefer, is coming up pretty soon – Sunday 11th May is the date to mark in your diary if you haven’t already done so.
A quick look at the calendar reveals the uncomfortable truth – apart from ANZAC Day, the Easter weekend is the last public holiday until the Queen’s Birthday on 9th June. At Easter approximately 5.3 million Australians go camping. This figure is completely made up, but any straw poll of friends and…
Back in 2002, Mike Moran of Cleanbrite was running a business selling cleaning products to people and businesses based out in Western Queensland. On the road he’d often meet a very select group of people, mainly men but some women – the roo shooters.
“Everything but the meat” is the motto at Brisbane butchery supply company Vadals, a family owned business that is now in its second generation.
Steve Andrews is the owner of a fishing tackle shop in Carseldine in Brisbane called The Tackle Shop.
Nirey now stocks three classic combination stones: 120/320 grit for a quick fix or to reprofile damaged knives; 240/800 grit – the perfect all rounder, and the 1000/3000 grit for the purists.The hardest thing about sharpening a knife on a whetstone is knowing what angle to hold your knife, in…
Peter Loughnan’s lifelong career as a butcher began when as a kid the local butcher stopped him on his paper run and asked him to do a couple of deliveries for him.
If anyone has earned the right to be a bit nerdy about knives, then it’s us.