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Latest news and articles from TOG Knives.

Vegetables take Centre Stage at The Ethicurean Restaurant, Somerset

Matthew Pennington, together with his brother Iain, run the incredible Ethicurean Restaurant only 15mins from TOG HQ in Somerset. It’s a firm favourite of ours. Diners can sit looking over the Victorian walled garden (where they grow most of their produce) and on to the beautiful Mendip hills beyond. You’ve recently had a complete re-launch. […]

Bert Pig Farm Bristol

TOG Knives and Black Friday

At TOG, we’re not really into ‘Black Friday’ and what’s it’s expanded to become. Retailers created ‘Cyber Monday’ to drive even more sales and now Black Friday has become a whole week of cheap prices to try and get people to buy more stuff they don’t really need. We believe in designing and providing the […]

TOG Petty small Kitchen Knife

Stir with a Knife and Stir up Strife

A knife is one of the first tools that man created, dating back to prehistoric times. It’s a fundamental object that’s always been with us. So it’s not surprising there are lots of superstitions about knives. Here we’ve rounded up some of the most interesting….

Why you should be wassailing

On a cold January night, groups of people, often with faces painted and wearing feathers, make a procession to fruit frees to have a riotous party and please the tree spirits in the hope of a good harvest.

Seven Feet Apart – Interview with Matt Bagwell

Seven Feet Apart has only been going seven months. They hand make stylish shoes from the finest Italian leather and combine that with some proper engineering. The name refers to the rails of broad gauge railway, invented by Isambard Kingdom Brunel. The full story is incredible. I got chatting to co-founder Matt Bagwell and it turns out he is a blood relative of the great man! Wow. We asked Matt a few questions to find out more….

TOG Talks To Birch Restaurant

Birch is a small, owner-run neighbourhood restaurant in Bristol with a field on the outskirts of the city where they grow produce for the daily changing menu. We talked menus, cider and knives with owner and Chef, Sam.

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