The three knives that do ninety per cent of the work
Most kitchens own eight knives and use two. Here is which two, at what blade length, and why the board you already own decides the answer before the steel does.
Read it →01The guides
Three questions that come before the knife
Which knives a kitchen actually needs, why an edge stops working after a month, and what the board underneath is doing to both the blade and your dinner. Three long reads, each written out of what people ask us.
Why an edge goes, and how to bring it back
A knife that suddenly needs pressing is usually not blunt. The edge has rolled over to one side, and twenty seconds on a rod puts it back. Here is how to tell which of three things yours needs.
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The board under the knife
A glass board will take the edge off a good knife in a fortnight, and a scarred plastic one is a food safety problem rather than a cutting one. What to buy, what to throw away, and what federal guidance actually asks for.
Read it →One button, the whole Huusk range
Every blade length, steel and piece count in the Huusk selection sits behind this button, with the current price beside it. Pick the job, check the blade against the board you own, and it ships from our retail partner.