No more blunt blades — our favorite knives start sharp and stay that way Written By Written by Contributor, Buy Side Lauren Joseph is a contributor to Buy Side and culinary expert. Edited By Written ...

Add Yahoo as a preferred source to see more of our stories on Google. As far as chef’s knives go, I’m looking for a few things. First and foremost, they have to perform. I’ve put away a few bags of ...

Traditional and hybrid Japanese blades have a reputation for being nearly perfect knives, and they deserve it.

Good knives make food prep easy. Invest in our expert-tested best knife sets for effortless carving, slicing and dicing. Shop ...

Katie Brown is an editor for Food & Wine specializing in kitchen product reviews. An avid home cook and baker, she has tested countless kitchen tools, appliances, and cookware over the years. While ...

My knives are razor-sharp again.

From chef-approved knives to clever storage solutions, the right kitchen essentials can make cooking smoother and more ...

If you've ever looked down at a humble chef's knife and wondered why there wasn't more vibration, the tide is turning. Seattle Ultrasonics just dropped the C-200 and says it's the world's first ...

The C-200 pulses a mind-boggling 40,000 per second, requiring 50% less force to slice through meat and produce. David lives in Brooklyn where he's spent more than a decade covering all things edible, ...