Send A Tip
A knife question, a correction or a subject worth covering is most useful with the right details attached. This page says what those details are and what to have ready.
No contact address is set up for this site yet
This site does not print a street address, a phone number or an email address, and this page does not supply one. No contact address has been set up for this site yet, so any address written here would be invented. Until one is set up, there is no route for a tip to take, and this page does not suggest one.
A useful tip falls into one of three kinds: a subject worth a page, a correction to something already published, or a question about knives in general. Corrections are the quickest to act on, because a wrong figure or a wrong trade term can be fixed where it stands. A question about knives is best framed around steel, edge and handle in general terms, rather than as a verdict on a particular product.
What to have ready so one message is enough
A message that carries the details below is much easier to answer well. Without them, the message has to start with a list of questions. Have these to hand before you write:
- How many knives the set has to hold, and how many people sit down to eat.
- What the knives cut most, and on which boards.
- Whether the knives go in the dishwasher, or are washed and dried by hand.
- Whether you want a matched set off the shelf or one made to order.
- A rough budget band, given as a range rather than a single figure.
If the tip is about a page on this site, name the page. That shows which part of the site it would change.
Seeing the work before you choose a set
Pixabay clip by SergioParadox, showing knifemakers and chefs working with kitchen knives. It is here for the subject, not as a demonstration of any product.