Tanzo Cutlery Blog
Coffee’s rise is a blend of chemistry, culture, commerce, and convenience. It wakes us, connects us, and offers endless variation.
Hard‑boiled eggs are an easy, portable, and underrated powerhouse. Here’s how to cook them perfectly and why they deserve a spot in your daily protein lineup.
Once written off as hardened overspray on factory floors, Fordite also called Detroit agate or “paint agate” has been cut, polished, and reborn as knife handles, rings, jewelry, and is prized for its layered, accidental beauty.
Consumers who grew up with floods of polished, algorithm optimized content are starting to crave things with history, personality, and traceable human labor.
Roland Murphy and RGM demonstrate that top-tier watchmaking in-house calibers, tourbillons, and meticulous finishing can thrive in a small, independent American studio.
Arizona knifemaker Tim Hancock; ABS Master Smith revolutionized long-blade grinding with his push-stick and work-rest technique, leaving a lasting, practical legacy for makers worldwide.
Marinades combine history and simple food chemistry to enhance flavor and tenderness.
Tanzo Cutlery is Las Vegas’s only local maker of handcrafted chef, utility, and steak knives, serving home cooks and professional kitchens with custom knives, in-person demos, and sharpening services.
Season as you go—small, timely salting and seasoning make dishes sing!
BetterFed's mission is to bypass the big packers, build trust through transparency, and deliver reliably exceptional beef at practical prices.
Anthony Bourdain argued that a single, well-chosen chef’s knife and the skills to use it, matter far more than a drawer full of specialty blades. Mastery, not mass, makes the kitchen safer, faster, and more enjoyable. Why one chef’s...
Daniel Winkler’s fixed-blade designs have become synonymous with rugged reliability. Born in the mountains of North Carolina and refined for hard use by military operators.
A kitchen sponge is one of the hardest-working and grossest items in your home. Bacteria build up quickly in damp, porous sponges, so experts recommend replacing them every 1–2 weeks when used frequently. If a sponge starts to smell,...
Salt is not the villain, it’s an essential mineral that has shaped human history, sustained bodily function, and helped transform bland ingredients into crave able food. Understanding why salt matters, how to use it well, and which salts to choose...
Slicing steak the right way is a tiny step with a huge payoff! You get tender, easy-to-chew bites that let the flavor shine
Choosing the right cutting board is crucial for maintaining the integrity of your knives and the quality of your food. While plastic and rubber boards may seem convenient, they can cause damage to your knives and contribute to food contamination through microplastics.
For anyone interested in exploring the artistry of knife making and its cinematic connections, Crain's story is a compelling chapter in the history of custom knife making.
Whether you’re hosting a barbecue or preparing a special dinner, choosing the right cut can elevate your meal from ordinary to extraordinary.
Bob Kramer’s journey from cook to master bladesmith is a fascinating tale of passion and artistry.
The fascination with high-carbon and Damascus chef knives lies in their craftsmanship, performance, and aesthetic appeal.
