Most people think of Damascus as a special kind of steel, the stuff of old swords. On a modern chef’s knife it is something simpler: a hard core steel sandwiched between dozens of thin layers of softer stainless steel, forge … Read more
The best kitchen knife set under $100 is the Cuisinart Classic Forged Triple Rivet 15-Piece: forged, full tang knives, a lifetime warranty and six steak knives. If you’d rather have fewer knives that you actually use, the HENCKELS Solution 7-Piece … Read more
Put a Japanese chef’s knife next to a German one and the difference is obvious before you cut anything. The Japanese blade is thinner, the steel is harder, and the edge is ground to a narrower angle. That’s why it … Read more
People ask me for “the best knife set” as if there were one answer, but a set that’s perfect for a culinary student would annoy a sushi lover, and the ideal gift set is rarely the best value. So this … Read more
A boning knife and a fillet knife look alike, but they’re built for different food. A boning knife is shorter, thicker and stiffer, made to work around joints and cut meat off the bone. A fillet knife is longer, thinner … Read more
Almost every shucking injury happens the same way: the blade slips off the shell and keeps going into the palm holding the oyster. A sharp kitchen knife makes that worse, which is why a real oyster knife has a blunt … Read more
Cutco knives are good, well-made American knives with one of the best guarantees in the business, but you pay a lot for fairly ordinary steel. Buy them if you value free lifetime sharpening and a knife you’ll never have to … Read more
An electric fillet knife earns its place on one kind of trip: the day the cooler comes home full. Twenty crappie or a limit of walleye with a manual blade means an hour of careful strokes and a sore wrist. … Read more
Ask ten anglers which fillet knife is best and you’ll get ten answers, mostly about brands. I care more about two things: a blade thin and flexible enough to follow the rib cage instead of cutting through it, and a … Read more
Short answer: hold a santoku with a pinch grip, keep your other hand’s fingertips curled, and cut with a straight down or forward-and-down push instead of rocking it on its tip. Use it for vegetables, boneless meat and fish, never … Read more