Blog – Mattia Borrani Cutlery

Blog

Industry insights, style advice and more.

  • Knife Grip Technique: The Pinch and Claw System That Changes How You Cook

    June 02 2026 – Mattia Borrani

    How to Hold a Chef Knife: The Grip That Changes Everything

    How to Hold a Chef Knife: The Grip That Changes Everything Your cuts are inconsistent. The onion comes out crushed, not sliced. Your wrist aches after ten minutes of prep. The knife feels like something you are fighting rather than a tool you are using. The problem is almost certainly not the knife. It is the grip. The Grip Nobody...

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  • Custom chef knife with blue resin and burl wood handle

    April 21 2026 – Mattia Borrani

    Knife Handle Materials: G10, Wood, and Micarta Explained

    Knife Handle Materials: G10, Wood, and Micarta Explained Most knife buyers spend twenty minutes obsessing over the steel and thirty seconds glancing at the handle. That is backwards. The blade does the cutting. The handle is where your hand actually lives. Quick Summary Wood handles look beautiful and degrade in a working kitchen. Heat, moisture, and oils work against them...

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  • Mattia Borrani Bowie Chef: The one knife worth building your kitchen around

    April 07 2026 – Mattia Borrani

    How Many Kitchen Knives Do You Actually Need?

    How Many Kitchen Knives Do You Need? Two. Here's Why. A knife block with twelve slots. Most of them full. A cheese knife, a tomato knife, a bread knife, a slicing knife, a carving knife, four steak knives, a sharpening steel that was never used correctly, and somewhere in the middle, a chef knife that does everything. The cheese knife...

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  • Knife Balance and Weight: What Changes Every Cut

    March 31 2026 – Mattia Borrani

    Knife Balance and Weight: What Changes Every Cut

    Pick up two knives. Same length. Same price. One feels like it belongs in your hand. The other fights you from the first cut. That difference is almost never about steel grade or edge geometry. It's about knife balance and weight distribution. And most people buying knives never think to ask about it. Quick Summary The balance point on a...

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  • Assorted fresh vegetables and spices on a cutting board for spring cooking

    March 24 2026 – Mattia Borrani

    Knife Blade Shapes Explained: Why the Curve Changes Everything

    You can spend an hour reading about VG-10 versus AUS-8, obsessing over Rockwell hardness numbers, comparing edge retention charts on Reddit. And none of it will tell you how a knife actually feels in your hand when you're breaking down an onion at 7pm on a Tuesday. Knife blade shapes dictate how you cook. The curve of the edge, the...

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  • warm farmhouse kitchen with natural light and cooking workspace

    March 17 2026 – Mattia Borrani

    What Professional Chefs Know About Carbon Steel Knives That Home Cooks Don't

    What Professional Chefs Know About Carbon Steel Knives That Home Cooks Don't The first time I watched a line cook build a patina on a new carbon steel knife, he was slicing red onions for service. Didn't baby it. Didn't hesitate. Just cut, wiped, cut again. By the end of the night, that blade had a bluish-gray streak running down...

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