FAQ2019-02-13T13:29:16+00:00
What does the name Dikristo knives mean?2019-04-10T08:10:07+00:00

Dikristo derives from my Surname and my name ( I actually have two) with a little twist: Drakopoulos Christos.

It is usually misspelled as Dichristo or Dkristo or Dikrsto or Dicristo !

What are the most common blade materials?2017-07-10T12:34:55+00:00
  1. Carbon Steel

Carbon Steel knives are well known amongst the frequent knife users, amateur and professionals. They are well known because of their extremely sharp edges and edge retention properties. On the downside they rust easily. That means high maintenance and some other downsides(ex metallic taste to the food)

  1. Stainless Steel

Stainless steel knives are well known because of their corrosion resistance properties, but not for their sharp edge. This is true for most of the cheap stainless steel available on the market, but now there are available new, expensive and high –end alloys in the market offering exceptional, razor sharp edge with unreal edge holding!

  1. Ceramic

Ceramic knives are the “newest” to the knife market. They can be extremely hard and thus hold an exceptional edge but they are also very brittle and sensitive to braking/chipping. Usually cannot be sharpened by the user. A ceramic knife is not to be considered a choice if you are professional. The only good option for ceramics would be a ceramic peeler, which has great performance.

What is Damascus steel?2016-11-14T15:34:36+00:00
Damascus steel is made by forge welding two or more steels. The idea is to heat and weld the steel, create a pattern, acid etch the blade and create a nice aesthetic and eye pleasing result. Originally Damascus steel was originated from today’s India and Pakistan area and nowadays its “secret technique” is considered lost. The Damascus blades- most of the time- are not top performance kitchen knives because of the poor performance steels used to make the patterns.
Which are the best? “Western” or “Japanese” type knives?2017-06-24T06:12:49+00:00
Once more, there is no correct answer. It is all a matter of preference.

 

Japanese knives offer a wider variety, with knives for every kitchen task.

In the knife market, they are normally made with high carbon, hard steels, have a lower edge angle, αn asymmetric bevel grind and they have to be sharpened less often, but they also require more care.


Western knives offer considerably less variety of about 20 different profiles.

In the knife market they usually can be found with softer, stainless steels, symmetrical bevel grind and higher edge angle. Usually they require frequent sharpening (this refers to low-mid range knives).

 

Under this category we can say that we have two sub categories for the Chef’s Knife. German and French.

These two differentiate in the following:

  • German profiles have more belly (greater arc) throughout the length of the edge
  • French profiles are straighter and they have less belly

Practically the French profile helps to move the blade in a slicing motion, with the tip often lifted off the board whereas with the German profile the tip usually stays on the board when you chop with a rocking motion.

How to choose a knife?2017-06-24T06:15:36+00:00
Choose your knife based on purpose of use, steel used and hardness, blade geometry, thickness of the blade, maintenance and …gut feeling.
What makes a knife perform sufficiently?2017-01-09T20:56:12+00:00
Knives are… complex tools! Their performance depends in many aspects things such the alloy steel used, heat treatment, the geometry of the blade,  balance and the handle material. In fact, you can’t know how a knife will perform even if you know that it uses a great steel or has a great shape. The only way to find out is to actually use the knife. Of course, prior that decision, you will have to know some of the basic steel properties, geometries and handle materials in order to take the best decision possible.
What is the most important Kitchen Knife?2017-06-24T06:18:46+00:00