You’ve probably heard the saying that a dull knife is more dangerous than a sharp one. From prepping vegetables to carving a roast chicken, your kitchen knives get a big workout, which is why it’s so ...

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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 ...

It's all about understanding how they're different from Western knives.

“A dull knife is a dangerous knife.” It’s a phrase repeated so often by chefs that it’s become cliche. But, there’s truth in the adage, says Frank Bertarelli, co-owner of Bertarelli Cutlery and an ...

Years ago, when I was a 16-year-old prep cook in the banquet kitchen for a country club, the chef taught me how to grasp a chef’s knife properly. As he showed me the way to pinch the flat of the blade ...