Knives have come a long way, not just in terms of the material used. Their varying shapes and sizes also affect their uses. In the past, knives have been made of bone, stone, and flint. But now, we ...

When I went to culinary school, we were advised to invest in Sabatier knives – simple, practical, and made in France. These days, I can’t help noticing the craze for Japanese knives. Celebrities, ...

“There definitely is a performance difference — it’s quantifiable,” says Martin Mills, who manages Benchmade’s technology center. The knife industry judges steel based on traits like corrosion ...

No matter what level you consider your cooking to be, if you're getting into the kitchen, you've got to get really familiar with holding and using a kitchen knife. But, if you're first starting out, ...

Open your pocket knife and take a look at its blade. There’s a good chance it isn’t a pristine slab of steel, but rather that the area closest to the handle — an unsharpened bit called the ricasso — ...

You’ve got an impeccable loaf of crusty bread sitting before you, butter and other toppings at the ready. But how do you carve out the best slice? A dull butter knife won’t do and a chef’s knife is ...