A chef the Foodist once worked with said that there are two things you must always do before cooking: Wash your hands, and sharpen your knives. The former is a no-brainer (I hope); the latter, as you ...

Steve Schmauch inspects a red-handled Santoku knife under a mounted magnifying glass in his garage. Light reflects off of the entire cutting edge, signaling the blade is in desperate need of ...

If you’re like me, you’ve likely acquired quite a collection of knives over the years. You name it: hunting knives, fillet knives, fixed blades, and EDC pocket knives. I have a little bit of ...

The joy of a crisp, sharp cut from your brand new chef’s knife doesn’t have to wear away with time. Ina Garten’s recommendation for taking care of knives at home happens to be our top-tested knife ...

The next step is attending to the blades on hand tools like pruners and loppers. I like to keep mine clean throughout the growing season by wiping them down with cleaning wipes and occasionally hosing ...