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
Chef’s/Gyuto knife is the absolute must. It can slice, dice, mince and even peel if used properly. This should do 90% of your kitchen work. As a second, you must have a paring knife for deseeding, coring, peeling, etc. After these there are specialty knives such as sujihikis, cleavers etc
What is the optimal hardness for a kitchen knife blade?2019-04-10T08:19:21+00:00

The optimal hardness for a kitchen knife is that of the specific job needed.  If a knife cuts only lettuce, the highest hardness is desired but if some abuse is required then lowering the hardness is wise choice. Do not forget hardness is only an indicative of how a steel will perform!!!

Generally speaking, we could say that:

Harder steels(60+HRC):

  • Pros – Holds an edge better, greater edge stability
  • Cons – More difficult to hone and sharpen
  • Cons – Less tough, prone to chipping/cracking

Softer steels (58-60HRC)

  • Pros – Easier to hone and sharpen
  • Pros – Tougher, doesn’t chip easily
  • Cons – Doesn’t hold the edge for a long time, bad edge stability
Should my knife be forged?2017-06-24T07:17:51+00:00
There is a wide misconception that forged knives are far better than knives made directly from steel plates. This is not true. Many factors play role in the final quality of the steel and a forged knife can be as good as a steel plated knife. The main reason to forge your knife is to make the blade and the bolster all in one.
Which is the best sharpening angle for a knife?2017-06-24T06:20:33+00:00

Again, there is no simple answer. The perfect angle depends on the purpose of use. For example, if you want a very sharp knife, you will have to sacrifice the durability of edge holding and vice versa. Below you can find an indicative table of the angles proposed. Generally speaking, a 15-18 degree angle will work for most knives.

Type of Kitchen Knife Typical Angles
Cleaver 25 – 35 Degrees
Heavy Chef’s 20 – 25 Degrees
Light Chef’s 14 – 18 Degrees
Boning 18 – 20 Degrees
Carving 18 – 20 Degrees
Typical Japanese Knives 15-18 Degrees
Fillet 12 – 15 Degrees
Paring 12 – 15 Degrees

How to test that a knife is sharp enough?2019-04-10T08:38:32+00:00

First of all let’s clear something. There is sharpness and there is cutting ability. A good example to understand the difference is an axe that can be razor sharp but doesn’t have great cutting ability and on the other hand an usharpened laser gyuto which has no edge but great cutting ability.

With that said, there are various “unofficial” tests for testing both. Many of them consist the cutting of paper in various thicknesses and angles, other shaving human hair etc.
In my opinion, the best is to perform a test by cutting eggplants, tomatoes and onions. For example, slicing a ripe tomato should be an easy task in every angle and pressure with a properly sharpened knife with great cutting ability.

Which is the best cutting board option?2018-08-12T17:01:20+00:00