What’s Your Angle? The edge of a knife is usually more or less shaped like a V, with sides tapering to a sharp point. But the angle of that V can make a...
How to Stay Sharp Adam Quality knives are the most important tool for any chef, and keeping your knives sharp is essential. Sharp, well-maintained knives are safer, provide more control, and are incredibly fun...
Honing vs. Sharpening: What's the Difference The words “sharpening” and “honing” are often used interchangeably when it comes to knives, but there’s an important distinction between them. The inevitable consequence of using a knife is that...
Why Steel Matters Kitchen knives are made from a dizzying array of types of steel, with names like VG-10, 440C, 8Cr13MoV, 52100, and so on. Some of these are trade names, some of...
