When most people think of a great chef's knife, they think of the blade — a shiny, razor-sharp edge of steel furiously chopping vegetables, cleanly carving through a cut of meat, or neatly slicing ...

Pocket knives come equipped with handles of all types: plastic, nylon, titanium, wood, stone, even bone. But over the last decade or so, ebony, a wood that comes from several tropical species of tree, ...

A good chef’s knife is a central player in your kitchen lineup. Most chefs will tell you that you should have a Western blade for methodical chopping and a Japanese-style knife for more delicate prep.