Recently, Chef Javier Canteras of Urdaneta stopped by the STEELPORT factory for a tour, to talk knives, and to do a little chopping with his brand-new STEELPORT 8” Chef Knife.
A cozy neighborhood favorite, Urdaneta is known for its welcoming atmosphere and unforgettable Basque-inspired dishes. It’s a place where Portlanders go for a warm evening, a glass of wine, and plates that feel both rooted and refined. Javier’s dedication to his craft has earned Urdaneta both local and national recognition, with features in Forbes, Eater, Food & Wine, Fodor’s Travel and more.
Meet Chef Javier Canteras
Born in Bermeo, Spain, Javier grew up learning traditional Basque recipes from his father and grandfather. At Urdaneta, he blends those deep-rooted techniques with modern Pacific Northwest ingredients and sensibilities. His dedication to craft has brought national attention, with appearances – and wins! – on Chopped, Beat Bobby Flay, and Restaurant Startup. But at the heart of it all, Javier’s focus remains on sharing culture and creating community through food.
Why He Chose STEELPORT
Javier connected immediately with STEELPORT’s values and craftsmanship.
“What impresses me most about STEELPORT is the local, sustainable approach—using Oregon Big Leaf Maple for the handles, sourcing responsibly, and keeping everything close to home. But beyond that, it’s the mindset: starting with the goal of making the absolute best product possible. Not everyone takes that approach, and it shows. That commitment to quality is exactly why STEELPORT’s reputation is growing so quickly.”
And when it comes to the product itself, the difference was clear from the first cut:
“What stands out is the comfort—there’s a smart, intentional design behind it. After just a few minutes of use, I could already tell it’s the kind of knife I could use all day without worrying about new calluses.”
He also gave a nod to another favorite in the tool kit – the STEELPORT Bench Scraper:
“Yeah, I love it—I’ve used a lot of bench scrapers over the years, and it’s clear this one was designed with real thought behind it.”
Chef Javier’s Knife Tips
Javier shared a few essentials that every cook—professional or home—should keep in mind:
“First and foremost—never put your knife in the dishwasher. That’s my number one rule. Always wash it by hand, dry it immediately, and store it safely.”
“The second tip may sound basic, but it’s so important: hold the knife properly. It should feel like an extension of your hand—part on the handle, part on the blade—for maximum control and stability. At first it might feel unfamiliar, but once you get used to it, you won’t want to hold a knife any other way.”
“And finally, keep your knife sharp. A dull knife is actually more dangerous than a sharp one—it’s more likely to slip and cause injury. A well-maintained, properly used knife is your safest and most effective tool in the kitchen.”
Low and Slow: His Go-To Cooking Tip
As for technique, Javier is unapologetically meticulous when it comes to building flavor:
“One thing I’m really obsessive about—and I know not everyone approaches it this way—is how I cook aromatics. In Mediterranean cooking especially, so many great dishes start with onions, garlic, and really good olive oil. I’m meticulous about cooking those aromatics low and slow, until they’re meltingly soft and translucent, with little to no color—unless I’m intentionally going for caramelization. You should be able to squeeze them between your fingers and have them just melt. That’s when you know you’ve unlocked their natural sweetness and depth of flavor.”
“I’m especially picky about this with our croquettes of Jamón Ibérico at the restaurant. The base starts with perfectly cooked onions and garlic, and I always run the jamón through a meat grinder two or three times to break down any sinew, so the texture is smooth and delicate.”
“In general, unless something’s meant to be raw—like pickled onions or a fresh salad—I think alliums should be thoroughly cooked. It’s a small detail, but it makes a big difference in the final dish. That low-and-slow approach is something I do in almost every recipe.”
Join Us for His Demo at STEELPORT
We’re excited to welcome Chef Javier Canteras to STEELPORT for a live demo: “Deboning and Butterflying a Whole Branzino” on Saturday, July 26th.