Kitchen essentials vary so wildly from brand to brand that, to the uninitiated, discerning quality is too onerous to distinguish. For knives, “anything with an edge” tends to be the entry-level maxim. But, at some point, dilettantism needs to give way to investment. Well-made knives aren’t just easier to handle — they’re safer, too. Here’s is an introduction to the sharp, sheer world of kitchen knives.
What’s the Difference Between German and Japanese Kitchen Knives?
Most kitchen knives fall into one of two categories: German- or Japanese-made. However, the more hard-wearing option isn’t necessarily the better choice.
The Best Chef’s Knives for the Novice Cook
A well-balanced knife doesn’t have to cost a hefty sum. The secret lies in seeking out trusted brands and zeroing in on details like weight and edge angle.
10 Knives World-Class Chefs Can’t Cook Without
A high-quality knife — one that feels comfortably weighty in the hand and maintains a sharp edge — makes a world of a difference when cooking. Few know it better than professional chefs, who rely on razor-sharp blades to keep their restaurant kitchens running smoothly.
5 Great Meat Cleavers for Home Kitchens
Be it cutting up meat for your upcoming barbecue, breaking down a deer from your last hunting trip, chopping up bones for making stock or simply crushing garlic with the flat blade, the meat cleaver will do good work in your kitchen.
The Argument for End-Grain Cutting Boards
Price aside, end-grain boards are oftentimes preferred among passionate home cooks because they are easier on blade edges. If properly maintained, they are also more sanitary.
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