<?xml version="1.0" encoding="UTF-8"?><rss xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:atom="http://www.w3.org/2005/Atom" version="2.0"><channel><title><![CDATA[Pauline Knife Store]]></title><description><![CDATA[Pauline Knife Store]]></description><link>https://www.paulineknives.com/news</link><generator>RSS for Node</generator><lastBuildDate>Sat, 05 Sep 2026 14:59:13 GMT</lastBuildDate><atom:link href="https://www.paulineknives.com/zh/blog-feed.xml" rel="self" type="application/rss+xml"/><item><title><![CDATA[SALMON CUTTING TECHNIQUE]]></title><description><![CDATA[— top view map of one fillet: angled thin slices for sashimi, blocks for searing, small cubes for poke, plus the flat-angle skin removal at the bottom. Keep the knife cold and cut in one pull. Cutting salmon is all about direction, a sharp knife, and letting the fish do the work. Here's the breakdown from whole fish to perfect portions: 1. The setup Knife: Long, thin, very sharp - a fillet knife or yoi-bocho/sujihiki is ideal. A dull chef knife will tear it. Cold: Salmon should be semi-firm,...]]></description><link>https://www.paulineknives.com/post/salmon-cutting-technique</link><guid isPermaLink="false">6a9c18f4ac0d7a57cc48f5df</guid><pubDate>Sat, 05 Sep 2026 13:32:21 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/6b6162_93278a534fb9412db53776f7ed2c9547~mv2.jpg/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Pauline Story</dc:creator></item><item><title><![CDATA[TOM YUM KUNG FOR 2]]></title><description><![CDATA[The paste - what makes it Tom Yum: 4 cups water + 1 cup chicken stock or shrimp stock 8-10 large shrimp (kung) - river prawns best, shell on 3 stalks lemongrass - smash with knife, cut into 2 inch pieces 6-8 slices galangal - not ginger! This is kha 6 kaffir lime leaves - tear them to release oil 2-3 Thai chilies prik kee noo, smashed - more if you like it spicy 2 tbsp Thai chili paste - nam prik pao (for color and smoky sweetness) 3 tbsp fish sauce - nam pla 3 tbsp lime juice - about 2...]]></description><link>https://www.paulineknives.com/post/tom-yum-kung-for-2</link><guid isPermaLink="false">6a9c1191ac0d7a57cc48e803</guid><category><![CDATA[RECIPE]]></category><category><![CDATA[LIFE STYE]]></category><pubDate>Sat, 05 Sep 2026 13:00:56 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/6b6162_3703e395dbad428b9b2dab2b14e58139~mv2.jpg/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Pauline Story</dc:creator></item><item><title><![CDATA[MAKING A PERFECT STEAK]]></title><description><![CDATA[A perfect steak is mostly technique, not ingredients. Here's my go-to method - works for ribeye, strip, or sirloin, about 1 to 1.5 inches thick. Pan-seared with a butter baste. Classic Pan-Seared Steak (for 2) What you need: 2 steaks, 300-350g each, 1-1.25 inch thick - take them out of the fridge 30-45 mins before Salt - coarse kosher salt, a lot more than you think Freshly cracked black pepper 1 tbsp high-smoke oil - avocado oil, grapeseed, or refined vegetable oil 2 tbsp unsalted butter 2...]]></description><link>https://www.paulineknives.com/post/%E0%B8%97%E0%B8%94%E0%B8%AA%E0%B8%AD%E0%B8%9A%E0%B8%81%E0%B8%B2%E0%B8%A3%E0%B9%82%E0%B8%9E%E0%B8%AA%E0%B8%95%E0%B9%8C%E0%B8%82%E0%B9%88%E0%B8%B2%E0%B8%A7</link><guid isPermaLink="false">6a9c0982ac0d7a57cc48d72a</guid><category><![CDATA[RECIPE]]></category><category><![CDATA[LIFE STYE]]></category><pubDate>Sat, 05 Sep 2026 12:24:04 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/6b6162_e17bdf63f1c44c1cb7b8b783f35db020~mv2.jpg/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Pauline Story</dc:creator></item><item><title><![CDATA[Pauline Knives Store Introducing 2 Genkis Versions]]></title><description><![CDATA[After successfully launched the first version of Genkis 9" Gyuto knife, Pauline Knives Store plans to introduce more Genkis knives into the Thailand premium knife market by the middle of September 2026.  These new knives will have 2 designs -- first to be a Kiritsuke style and the other to be a Gyuto style. Both are 8" or 210 inches blade lenght.]]></description><link>https://www.paulineknives.com/th/post/pauline-knives-store-introducing-2-genkis-versions</link><guid isPermaLink="false">6a9bbb2ccdf183e0230b1ca6</guid><pubDate>Sat, 05 Sep 2026 06:55:07 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/6b6162_c2bb0076719d475d928da1311dc8feef~mv2.jpg/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Pauline Story</dc:creator></item></channel></rss>