Chef's Notes

Shhh… you found my notes. I’m Chef Tyler, since you’re here, you might as well stay. This is where I scribble down the sharpest stories, unwrap the juiciest kitchen secrets, and share a few truths most brands won’t tell you. Pull up a chair—let’s talk knives, food, and everything in between.

Image of Pro Chefly roasted chicken thighs with crispy golden skin, chickpeas, caramelized lemon, garlic, and fresh thyme.
  • September 16, 2026
Chicken Thighs With Crispy Chickpeas and Preserved Lemon

Dear Chefs, this is a one-pan dinner built on a piece of kitchen physics that most weeknight recipes waste entirely,...

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Image of Pro Chefly Damascus Nakiri knife with a hammered blade surrounded by sliced cucumber, watermelon radish, green onions, and sesame seeds.
  • September 15, 2026
Wood vs Plastic Cutting Boards: What Your Knife Edge Prefers

Dear Chefs, the surface under your knife has more influence over how long an edge lasts than the steel the...

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Image of Pro Chefly creamy corn chowder with roasted corn, potatoes, green chiles, cilantro, and a drizzle of cream.
  • September 14, 2026
Charred Corn and Poblano Chowder to Bridge Summer and Fall

Dear Chefs, there is a two-week window every September where the corn is still good and the evenings have already...

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Image of Pro Chefly skillet queso with melted cheese, seasoned beef, roasted peppers, cilantro, and a tortilla chip cheese pull.
  • September 13, 2026
Green Chorizo Queso Fundido Straight From the Skillet

Dear Chefs, chorizo verde is the version of chorizo most kitchens outside of Toluca have never met, built on cilantro,...

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Image of Pro Chefly Damascus chef knives with black Western handles displayed on a wooden cutting board.
  • September 12, 2026
Why Kitchen Knives Go Dull (And What's Actually Destroying Your Edge)

Dear Chefs, most people assume a knife goes dull from use, which is only partly true and leads them to...

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Image of pro chefly alt text Pro Chefly grape focaccia with a golden, airy crust, fresh grapes, rosemary, and flaky sea salt.
  • September 11, 2026
Concord Grape Focaccia, the Loaf That Tastes Like September

Dear Chefs, Concord grapes show up for about two weeks and then vanish, which is why this loaf feels like...

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Image of Pro Chefly Damascus Kiritsuke knife with green handle displayed alongside blood oranges, fresh fennel, and mint.
  • September 10, 2026
15 Degrees vs 20 Degrees: Why Japanese Knife Edge Angles Matter

Dear Chefs, the difference between a 15 degree and a 20 degree edge is five degrees on paper and something...

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Image of Pro Chefly Italian beef sandwich piled with tender sliced beef, giardiniera peppers, and savory au jus for dipping.
  • September 09, 2026
Italian Beef With Hot Giardiniera for Tailgate Season

Dear Chefs, Italian beef is the rare sandwich that gets better the longer it sits in liquid, which makes it...

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Image of Pro Chefly Damascus chef knife with hammered blade displayed alongside fresh figs, honeycomb, and golden honey.
  • September 08, 2026
How Often Should You Sharpen a Japanese Kitchen Knife?

Dear Chefs, the honest answer to how often you should sharpen a Japanese knife is that nobody can tell you...

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Image of Pro Chefly roasted delicata squash with feta, pumpkin seeds, fresh mint, and a sweet honey drizzle.
  • September 07, 2026
Roasted Delicata Squash With Hot Honey and Feta

Dear Chefs, delicata is the squash that removes every excuse, because its skin is thin enough to eat and it...

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Image of Pro Chefly Kiritsuke knife with a Japanese-style blade and wooden handle slicing fresh vegetables on a cutting board.
  • September 06, 2026
Honing vs Sharpening: The Difference Most Home Cooks Get Wrong

Dear Chefs, the rod that came with your knife block is not a sharpener, and the confusion around that single...

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Image of Pro Chefly bacon-wrapped dates stuffed with melted cheese and finished with a sweet honey drizzle.
  • September 05, 2026
Chorizo and Manchego Stuffed Dates for Football Sunday

Dear Chefs, every host needs one appetizer that takes ten minutes and makes people ask where you got it, and...

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Knife Collections

Shop the latest in Pro Chefly Damascus Knives

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Image of Pro Chefly 8-inch Damascus chef knife with pakkawood wa handle, on a walnut board with burrata, mango and strawberries
Saffron 61, Damascus Chef
$69.00
Image of Pro Chefly 8-inch Damascus chef knife with olivewood wa handle, beside a citrus and shaved fennel salad
Ochre 61, Damascus Chef
$71.00
Image of Pro Chefly 8-inch Damascus chef knife with red resin handle, on a walnut board with sliced tomatoes, basil and garlic
Garnet 60, Damascus Chef
$75.00
Image of Pro Chefly 8-inch Damascus chef knife with black triple-riveted handle, on a board with figs, honeycomb and goat cheese
Noir 60, Damascus Chef
$72.00
Image of Pro Chefly 8-inch Damascus chef knife with blue and burl wood resin handle, standing on a walnut board with green apple, kiwi and lime
Lapis 59, Damascus Chef
$83.00
Image of Pro Chefly 8-inch Damascus chef knife with green resin handle, on a walnut board with fresh mango, passion fruit and mint
Juniper 60, Damascus Chef
$79.00
Image of Pro Chefly 2-piece Damascus knife set with olivewood wa handles, overhead with rainbow chard, red pepper and lemon
Ochre 61, 2-Piece Set
$135.00
Image of Pro Chefly 3-piece Damascus knife set with black-and-amber pakkawood wa handles, overhead with lemon slices, garlic and thyme
Saffron 61, 3-Piece Set
$172.00
Image of Pro Chefly 2-piece Damascus knife set with black triple-riveted G10 handles, overhead with lemon and fresh strawberries
Noir 60, 2-Piece Set
$108.00
Image of Pro Chefly 3-piece Damascus knife set with black riveted handles, overhead on an end-grain board with watermelon, cucumber and lime
Noir 60, 3-Piece Set
$142.00
Image of Pro Chefly 9-inch Damascus gyuto chef knife with olivewood wa handle, overhead with radicchio, red onion and parsley
Ochre 60, Damascus Chef
$72.00