A fillet knife is the long, thin, flexible blade built to glide through fish without tearing flesh. Here is how to pick one, the difference between flexible and stiff, and the picks we recommend.
A boning knife removes meat from bone cleanly with minimal waste. Here is what makes it different from a chef’s knife, when to choose flexible vs stiff, and the boning knives we recommend.
A carving knife is the long, narrow blade built for slicing roasts, turkey, ham, and brisket into clean, even pieces. Here is what makes it different from a chef’s knife and what to look for.
Honing and sharpening sound interchangeable. They aren’t. Here’s what each one actually does, when to do it, and the tools that get the job done.
A bread knife does what a chef’s knife can’t: slice through a crusty loaf without crushing it. Here’s what to look for and the knives we recommend.
A paring knife is a small, versatile blade for peeling, coring, and detail work. Learn what makes a good one, how to use it, and our top picks.
How to sharpen kitchen knives with a whetstone, pull-through, or electric sharpener. Every method, step by step.
Should you put knives in the dishwasher? No. Here’s what happens to the blade, handle, and edge, plus how to hand wash them the right way.
For a home cook, a well-equipped kitchen doesn’t require a bulky, 15-piece knife block set. In fact, you can tackle the vast majority of culinary tasks with just three essential knives. By investing in these core tools, you ensure quality over quantity and have the right blade for the job, every time. 1. The Chef…
For a home cook, building a collection of kitchen knives can be a significant investment, both in terms of money and time. The two most common paths to acquiring knives are purchasing an all-in-one block set or buying individual knives. Each approach has distinct benefits and drawbacks that are worth considering before you make a…