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 ...

Although a serrated knife needs to be sharpened less often than a straight-edge one, it still requires care to work ...

We may receive a commission on purchases made from links. Culinary school educates young chefs on knife safety, but cooking in a working kitchen teaches them knife culture. There are many myths ...

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 Alexander Aciman Alexander ...

If there’s one item everyone equates with a chef, it’s their knife. And as someone who spent many a year as a private chef in people’s homes, I quickly learned to bring my own because it was a rarity ...

Some 700 years ago, a famous Japanese blacksmith from Kyoto, named Kuniyasu Chiyozuru, came to the village of Takefu (now Echizen) in the state, or prefecture, called Fukui. There, he transformed the ...