As long as I can remember, I’ve been obsessed with the idea of a sharp knife. My dad, a former butcher, taught me to sharpen knives, starting around age 6. We used his sharpening stone on weekend ...

Want to keep you cooking skills sharp? It all starts with the best kitchen equipment, including extra sharp knives. Since we know getting a whole new block of knives is a real investment, we are ...

A sharp knife is safer, faster, and far more satisfying to use—but only if you maintain it properly. After testing electric ...

Keep your knives on the cutting edge with regular honing and sharpening.

SliceChum is a knife sharpener that provides users with the textures that sharpen all of your metal and alloy knives. The device is easy to use, and it can be secured to any flat and smooth surface.

As someone who cooks at home regularly, I stand by the idea that the most dangerous tool in a kitchen is a dull knife. Regardless of your experience level, a dull knife makes it easy to accidentally ...

Even if you take perfect care of your kitchen knives, the blades are likely to to dull over time—especially with regular use. If you’re hoping to restore them to their factory edges, the best knife ...

Knife skills are arguably as important as driving skills if you want to lead a full life, and a good knife will set you back well over $100 so it is imperative that users understand how best take care ...

There are a wide variety of knife sharpeners out there, but not everyone knows how to properly use a knife sharpener in order to get the best performance out of their blade. If you’re trying to figure ...

—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’ve used hundreds of knives—in culinary school, in professional kitchens, and now at home as the resident chef—and I can tell you that the real magic isn’t always in the knife so much as in the ...

I’ve used hundreds of knives—in culinary school, in professional kitchens, and now at home as the resident chef—and I can tell you that the real magic isn’t always in the knife so much as in the ...