Food science - Chef Knife Club

Materials & Edge Science

What Makes Food Stick to a Knife? The Science of Release

Scrutinizing the science behind food sticking to knives reveals key factors that influence release, helping you improve your cutting technique and enjoy smoother slices.

Chef Knife Club Team
December 29, 2025

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Food Prep Guides

La Teoria Delle Code, Utile Per Fare Prima Al Supermercato

Scopri come la teoria delle code può aiutarti a fare la spesa più velocemente, grazie a…

Chef Knife Club Team
September 20, 2026

Food Prep Guides

Italian Festival Moves To Scottsdale Civic Center

The Italian Festival has moved its annual event to Scottsdale Civic Center, drawing…

Chef Knife Club Team
September 20, 2026

Food Prep Guides

This Famous Italian Chef’s Jarred Pasta Sauce Is So Good, You’d Think It Came Straight From His Restaurant

A renowned Italian chef's jarred pasta sauce is attracting widespread attention for its…

Chef Knife Club Team
September 20, 2026

Kitchen Safety & Workflow

How to Build a Clean-As-You-Go Routine That Protects Your Edge

To build a clean-as-you-go routine that protects your edge, set aside dedicated…

Chef Knife Club Team
September 19, 2026