Even amateur home cooks know that there can be a significant difference in performance from one knife to another. This can be due to the knife shape, the sharpness, age, or even the type of steel it's ...

Andee Gosnell is a San Francisco born, Birmingham-based food photographer, writer, and recipe developer with five years experience who loves cooking and sharing her love of food through photographs.

Knife steel talk gets weird fast because guys treat it like a status symbol. In real use, it comes down to three things: how long it holds an edge, how easily it sharpens, and how well it survives ...

December 24, 2007 Add as a preferred source on Google Add as a preferred source on Google Getting your stone and steel ready for a big carving job? Need to figure out how, exactly, you use a stone and ...

We independently review everything we recommend. When you buy through our links, we may earn a commission. Learn more› By Maki Yazawa Maki Yazawa uses her professional culinary experience to ...

Magnus Pettersson has been caring for the knives of professional chefs for more than 25 years. He often jokes that he’s a knife doctor, and he both loves and hates carbon steel knives. If you ask him ...

An expert knife maker explains why your sharpening technique isn’t working—and how to fix it.

Add Yahoo as a preferred source to see more of our stories on Google. Even amateur home cooks know that there can be a significant difference in performance from one knife to another. This can be due ...