Gary Portman

Short answer: current Wüsthof knives are sharpened to about 14° per side, so use a sharpener or stone angle close to that (older Wüsthofs were closer to 20°). A Wüsthof handheld sharpener is the quick way, a whetstone gives the … Read more

Most of the confusion about ZWILLING comes from the name on the box. ZWILLING J.A. Henckels is a Solingen company founded in 1731, and it sells two brands: ZWILLING, its premium line with the twin-figure logo, and HENCKELS, the single-figure … Read more

Short answer: knives sold under the ZWILLING name are mostly made in Solingen, Germany; ZWILLING’s Japanese knives (Miyabi) are made in Seki, Japan; and the cheaper HENCKELS knives (once called J.A. Henckels International) are made in Spain and in Asia. … Read more

How to choose a knife set in one line: check for a good chef’s knife plus a paring and a bread knife, then judge the set by those three and ignore the piece count. Most cooks use three or four … Read more

As a new chef, your first question might be which knives to buy for your set. Similarly, if you’re looking to add a knife set to your culinary collection, you might have the same question. No matter your case, we’re … Read more

For most home cooks, yes. A self-sharpening knife block is worth it if your knives would otherwise never see a sharpener, which is true in most kitchens I hear from. It is not worth it if you already sharpen your … Read more

Cuisinart knives are worth it when you judge them as budget knives. You get forged, full-tang knives in the Classic Triple Rivet line, a lifetime warranty against defects, and blades that arrive properly sharp. What you don’t get is steel … Read more

Cuisinart knives come out of the box sharp, and then, within a few weeks of daily cooking, they don’t. That isn’t a fault so much as the trade-off of the steel: Cuisinart uses a fairly soft high-carbon stainless (it doesn’t … Read more

The gyuto knife is extensively used in making Japanese cuisine. This particular knife is quite versatile and performs a range of functions. These functions vary from cutting methods and styles. This knife is mainly used for cutting meat, vegetables, and … Read more

A gyuto is the Japanese chef’s knife. The name translates as “cow sword”, a nod to its origin as the blade Japanese cooks adopted from Western kitchens in the late 1800s for cutting beef, but today it’s an all-purpose knife … Read more