Typically used for daily maintenance, a steel honing rod is made of hardened steel, which can also sometimes be ...

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 ...

A serrated blade is great for ripping through heavy rope and other fibrous materials, and also keeps an edge longer due to its increased surface area. But, the reality of using knives is that even the ...

Wondering how often you should sharpen your knives? Discover expert tips on sharpening and honing schedules to keep blades sharp, safe, and ready to use.

This article contains affiliate links. The products or services listed have been selected independently by journalists after hands-on testing or sourcing expert opinions. We may earn a commission when ...

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 ...

Most knives do not die in the cutting board, they die on the sharpening bench. The fastest way to... The post The sharpening ...

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 ...

Though it's a painstaking task, you don’t have to do it often. Nick DeSimone is a pasta-obsessed vegetarian chef who spent nearly 10 years in restaurants before becoming a food writer. They review ...

—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 ...

We independently review everything we recommend. We may get paid to link out to retailer sites, and when you buy through our links, we may earn a commission. Learn more› By Maki Yazawa Maki Yazawa is ...

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 ...