If you’re going to invest in a good knife, you’ll want to hone it frequently. The sharpening steel is a maintenance tool that, if used correctly, will restore your blade’s tiny teeth. A steel doesn’t ...

Inspired by conversations on the Food52 Hotline, we’re sharing tips and tricks that make navigating all of our kitchens easier and more fun. Today: Treat your knives well, and they’ll love you back.

A dull knife is a cook's worst enemy, and easily the most dangerous tool you can have in your kitchen. Thankfully, keeping your knives in good condition to use isn't terribly difficult, and you ...

Here are edited excerpts from a recent online chat: Q. What is the best angle for the knife when using a sharpening steel? A. 20 degrees. To figure that, hold the knife at a 90-degree angle, cut that ...

Sharpening shouldn’t feel like work, but some steels make it tougher than it needs to be. You’ve probably had... The post ...

Your kitchen knives have been bearing the brunt of your pandemic culinary pursuits. And if you haven’t given them some TLC over the past few months—or ever—you might notice that it takes some effort ...

People have the wrong ideas about knives. A knife doesn’t cut like a razor or a plane iron on the push stroke. It’s somewhat like a saw with teeth that cuts in a sliding motion as it’s pushed or ...

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 ...

There's a lot happening along the edge of that chef's knife you're using to cut veggies. If the knife is nice and sharp, says N. Brian Huegel, proprietor of the Country Knives store near Intercourse, ...