The Culinary Knife Bible is written and maintained by Andy Garcia. It is a personal project with a simple goal: one reference that treats kitchen knives with the depth the subject deserves, readable by a curious home cook and useful to a committed knife nerd.
Who runs this site
I'm Andy Garcia, a home cook who fell down the knife rabbit hole and kept going. The site began as a private document: I wanted to know the correct sharpening angles for my own knives, and every answer I found opened three more questions about steels, heat treatment, grinds, and geometry. The notes grew until they stopped being notes, and this reference is the result.
I'm not a bladesmith and not a metallurgist, and the site doesn't pretend otherwise. What it does instead is document its sources carefully: published metallurgy from people who test steel for a living, manufacturer datasheets, and the collected experience of the sharpening and knifemaking communities. Where the evidence is thin or contested, the entries say so.
How the site is written
Every entry follows the same standard: explain each term the first time it appears, cite the measurement rather than the marketing claim, and prefer independent artisan makers as examples over the big factory brands you already know. The Sources & Method page describes where the facts come from and how product links are verified, and the Colophon covers the mission and the wider family of reference sites this one belongs to.
Corrections are genuinely welcome. If you find an error, from a wrong composition percentage to a dead maker link, contact me and I'll fix it and note the correction.