Welcome to the new Hungry Dane

Welcome, or welcome back. The Hungry Dane has a fresh look and, more importantly, a clearer focus. I’d like to explain what that means and what you can expect from here on.

In short, the site now has two jobs.

1. Knives I stand behind, and only those

In case you didn’t know: I founded RiceKnife, a knife brand run by my company, Linbech ApS. So when I recommend kitchen knives on this site, they will only ever be RiceKnife Damascus knives, such as Valkyrie, Tigritude and Yolo.

I’m not neutral, and I’d rather say so out loud than pretend otherwise. What I can promise is that I only write about what I know inside out, and that I always link straight to riceknife.com so you can check the specifications for yourself. You won’t find sponsored posts, affiliate links or recommendations for other brands here. That keeps things simple, for you and for me.

2. A log of life

The other half of the site matters just as much, and it has nothing to do with knives. The Hungry Dane is my personal log: videos and writing about everyday life, travel, food and everything in between. Some videos are quick glimpses of an ordinary day; others are longer stories from somewhere new.

I share them because documenting life makes me notice the good moments. And because food and travel are always better shared.

Why the change?

Because I wanted one place where both sides could live without one drowning out the other. Knives are a big part of my working life, but they’re not the whole of it. Keeping the recommendations simple and honest leaves room for everything else: the food, the travel and the people I share them with.

What you can expect

• Videos and posts sorted into six categories: Knives, Cooking, Denmark, China, Life and Mind & Body.
• Blog posts for when a video isn’t enough: thoughts, stories and practical guides.
• Help with choosing and caring for a good knife. Start with How I choose a chef’s knife and How to care for a Damascus kitchen knife.
• Mind & Body: what keeps the cook going, from strength training and cold water to a calm head. Start with Why a chef lifts.
• No fixed publishing schedule. I’ll share things when they’re worth sharing: better good than often.

A new chapter

Thanks for stopping by. If you’ve been following along for a while, I hope you like the new direction. If you’re new here, start with the videos, or say hello on the contact page. I always love hearing what’s cooking in your kitchen and where you’re heading next.

Let’s eat well, travel curious and keep our knives sharp.

See you out there,
Jacob