“A dull knife is a dangerous knife.” If you have never heard that saying before I can confirm its validity for you. It’s true because a dull knife requires you to work harder. When your knife is sharp ...

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 ...

Vincent Lau’s job is to restore and maintain the blades of hundreds of clients a week. At Korin, the Japanese knife and kitchenware emporium where Lau does his work, you won’t find him using some ...

Gear-obsessed editors choose every product we review. We may earn commission if you buy from a link. Why Trust Us? A straight blade is easy to sharpen as it only requires a couple of passes through a ...

Whether you're cooking at home or in a professional kitchen, a good knife is every cook's best friend. Few things are more frustrating than working with a dull blade - it not only slows you down but ...

For a long time it didn’t matter how dull our old Wusthof bread knife got, we used it anyway. Condensing loaves of bread to half of their intended height. Chewing tomatoes into pulp. Although I can ...