We independently review everything we recommend. When you buy through our links, we may earn a commission. Learn more› By Maki Yazawa Maki Yazawa uses her professional culinary experience to ...

It's easier than you think! 🔪 ...

Keep your blades razor-sharp.

Kitchen knives rarely fail all at once. More often, they fade from razor to rasp in a few days, leaving you sawing at tomatoes and forcing cuts that should glide. When a blade seems to lose its edge ...

The broad, slightly curved blade of a Japanese santoku knife is designed to cut, chop, and slice ingredients. I tested 15 ...

—it’s a dull knife. Once that blade is dull, it forces a person to misuse a knife, resulting in problems. Traps don’t get carved right. Meat doesn’t come off the bone of your deer right. And, in ...

I remember my dad giving me my first Barlow pocket knife as a child. I still have it. It is also still sharp because he taught me how to sharpen a pocket knife it on the same day, along with a strong ...

A sharp knife is safer, faster, and far more satisfying to use—but only if you maintain it properly. After testing electric and manual knife sharpeners on everything from chef’s knives to pocket ...

Putting a new French pattern head knife to the test with clean cuts and smooth slicing. Featuring a knife made by Scott ...

You don’t have to be a professional master chef to know your way around your kitchen. What is a home chef without quality tools? There are myriad kinds of knives to use in the kitchen for food prep ...