“I like the Japanese knives, I like French knives. Whatever’s sharp,” Wolfgang Puck once said in an interview. Knives are essential tools in every kitchen, but what do you do when yours start to lose ...

Tired of struggling with lackluster knives that can't even cut through a tomato without squishing it? You're not alone. Keeping your knives sharp is essential for safety, precision and efficiency in ...

“The traditional test to see whether a knife is sharp is to reach behind your head and cut into a hair,” Jonathan Broida, owner of Japanese Knife Imports, explains at a knife sharpening demonstration ...

Getting your stone and steel ready for a big carving job? Need to figure out how, exactly, you use a stone and steel? The Knife Sharpening Tips blog is relatively new, but already has a good number of ...

The board matters as much as the blade. Bamboo, glass, or Corian cutting boards might look nice, but they’ll dull your knife. Instead, look for endgrain hardwood (think vintage butcher block), or ...

Though cooks can buy big sets of knives, most need only a few. Most important is a chef’s knife, which can chop, slice and do most of the important tasks. Chef’s knives range in size from 6 to 12 ...