About Knife
A clear guide to the main types of kitchen knives, from the chef’s knife and santoku to boning, fillet and bread knives, with what each one does best and which ones you actually need.
A guide to the best butcher knife brands, from professional favorites like Victorinox, Dexter-Russell and F. Dick to value picks from Mercer and Jero, with what each brand does best and a good knife to start with.
A practical guide to cleaning a Swiss Army knife: removing loose parts, washing the joints, drying properly, oiling the pivots, freeing stiff tools and what never to do.
Throwing knives is an ancient and fascinating art form that has captivated people for centuries. Whether you’re a beginner looking to learn the basics or an experienced thrower wanting to master impressive tricks, this comprehensive guide will provide you with all the information you need to impress with your throwing knife skills. We’ll cover everything…
Read More “Learn How to Impress with Throwing Knife Tricks: A Comprehensive Guide” »
You only need three knives — a chef’s knife, a paring knife and a bread knife. Here’s what each one does, which extras are worth adding, and what to skip.
A practical guide to sharpening angles: typical angles by knife type and brand, the trade-off between sharpness and durability, and how to find and hold the right angle.
Which whetstone grit do kitchen knives need? Coarse, medium and fine grits explained, the best first stone to buy, sensible grit progressions and the mistakes to avoid.
Knife blocks, magnetic strips, in-drawer organizers and knife rolls compared, with practical tips for keeping edges sharp, avoiding rust and storing knives safely around children.
Light spots, surface rust and heavy pitting each need a different fix. Here’s how to remove rust from kitchen knives with gentle methods first, and how to stop it coming back.
How to use a honing rod properly — steel, ceramic and diamond rods compared, the right angle, two safe techniques, how often to hone, and when you need a stone instead.