KITCHEN KNIFE GUIDES YOU CAN TRUST
Honest kitchen knife advice, built from real cooking experience
Buying guides, sharpening tips, and knife care from a home cook of 12 years
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Latest guides
Honesuki Knife: Japanese Poultry Boning Knife Explained
Honesuki knife explained: why the stiff triangular blade suits whole chickens, how it differs from…
Yanagiba vs Deba vs Usuba: Which Single-Bevel Knife?
Yanagiba vs deba vs usuba: what each single-bevel knife does, the order they work in,…
Kiritsuke Knife: Uses, Bevels and Kiritsuke vs Bunka
Kiritsuke knife explained: what the angled tip and flat edge are for, single vs double…
Serrated vs Non Serrated Steak Knives: Which to Buy
Serrated vs non serrated steak knives: which cuts cleaner, which survives the plate, and which…
Carving Knife vs Slicing Knife: Which for Turkey?
Carving knife vs slicing knife: how tip, length and stiffness differ, which suits a bone-in…
Chinese Cleaver vs Meat Cleaver: Can It Cut Bone?
Chinese cleaver vs meat cleaver: why the thin vegetable cleaver chips on bone, what a…
Written by Asma Sheikh
Home cook in Austin, Texas, with 12 years of hands-on cooking and knife experience
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