No more blunt blades — our favorite knives start sharp and stay that way Written By Written by Contributor, Buy Side Lauren Joseph is a contributor to Buy Side and culinary expert. Edited By Written ...

We put eight 8-inch chef’s knives through a battery of tricky tasks, both in the lab and at home. Here's how Henckels, Wüsthof, and other top brands measured up. By Paul Hope Ask any chef about the ...

Bobby Flay knows his way around kitchen utensils, so when he talks about his favorites, we listen. The celebrity chef swears ...

Perhaps the most important tool in any cook’s repertoire is one that’s easy to take for granted: a good, sharp knife. Whether you’re single and just equipping your first kitchen, a couple registering ...

Maintain your knife’s precious edge between sharpenings with our top picks. Food & Wine / Marcus Millan Honing with a honing steel or rod is part of regular knife maintenance that keeps your blade in ...

New York Post may be compensated and/or receive an affiliate commission if you click or buy through our links. Featured pricing is subject to change. It all starts with the best kitchen equipment, ...

Don’t be intimidated. A new generation of knife sharpeners for home chefs makes it easy to keep your knives in shape without paying a pro. Like deep-cleaning your refrigerator or scheduling a dentist ...

As a blacksmith turned chef, metal and knives have become two areas of his expertise, which he’s now combined into a business that will help home cooks chop their onions with precision — and safety.

I, like the professionals, love a good knife. A well-constructed knife with an edge sharp enough to get the job done is one of the only true kitchen essentials, as every chef and cookbook from Gwyneth ...

Most kitchen knives don’t lose their edge by accident. Chefs say one everyday mistake quietly ruins blades faster than almost anything else. The post Why Chefs Say This One Common Mistake Ruins ...