A good bread knife: why is it so important?
The bread knife is an essential utensil in the everyday kitchen. Although it is often overlooked by home cooks, it is actually one of the most versatile knives to have...
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Sharpening and honing a knife: what's the difference?
"Sharpen" and "Sharpen". Well, yeah ! These two words cover two distinct techniques for maintaining your precious kitchen knives. We tell you more in this article. These two terms are...
The bolster of the kitchen knife: why is it so important?
When choosing a kitchen knife, we all tend to be seduced by the beauty of the blade or the quality of the handle. However, there is an essential element that...
Which knife to choose between a chef's knife and a santoku?
Often opposed and compared, the chef's knife and the santoku generally address the same cuts in the kitchen and are recognized for their versatility... The main difference is the shape...
Pasta with white, green and cockle asparagus.
Today with the Ultimate Chef's Knife we invite you to cook a beautiful recipe entirely in season: pasta with green, white and cockle asparagus. All imagined by our friend Chef...
What is a full tang knife?
When it comes to choosing a kitchen knife, there are many factors to consider. The blade is probably one of the most important elements, as it determines the quality and...
Risotto with sage and chicken supremes
Valentine takes us to Italy with her sage risotto and poached chicken supremes. She shares with us all these tips for a well flavored rice and super soft meat. A...
Decryption: the Rockwell index what is it for your kitchen knives?
The Rockquoi index? Granted, Rockwell sounds more like a building in Manhattan or a super badass actor. But again, we are talking about a kitchen knife and in particular the...
Everything you need to know about cutting vegetables
Having a good knife makes all the difference. But that's not all. To make the most of your blade's potential, you must already learn how to handle your knife well...
How to properly hold your chef's knife?
You have taken the leap. You are well equipped, congratulations! Your cuts seem faster and easier. But many of you are still wondering how to hold your new chef's knife...
How to master the Gribiche sauce?
Meat, fish, vegetables, its mere presence is enough to add a twist to a dish. Chef Valentine Guénin shares her recipe for the perfect gribiche sauce. Cult, archi cult, this...
BBQ pork belly and pointed cabbage
Atma offers you with the chef Pauline Séné a recipe that highlights simple products enhanced by texture games. An easy-to-make, gourmet dish that plays the comfort card before the arrival...