Mike

Bought the Ruhlman charcuterie book and are looking to outfit your kitchen to be a home version of a salumeria?

This might be a good choice for the obsessive home cook willing to trade capacity, precision, and power for a low cost version of a professional grade slicer. It's definitely ...

If you can get past the non-traditional aesthetic, there's actually a lot to like about this Ken Onion design from Shun.

The handle is appreciably beefy for a small knife, a touch which I find particularly appealing as most smaller Japanese knives have handles which feel undersized in my hands. The modified ...

The infinite repeatability, consistency, and precise control a mandoline brings to the table isn't something which many cooks can easily duplicate with a knife. Normally, I'll simply reach for an extremely sharp thin knife, but even professionals and skilled home cooks will have a tough time making consistent, precise cuts. And ...

Do the words filet mignon, porterhouse, flat iron, sirloin, and delmonico stir your taste buds? If they do, you'll undoubtedly benefit from a good set of steak knives. Let's be honest: the last thing you want is a lame knife when you've got a nice steak on your plate, ...

If you're looking for a flexible Western-style boning knife with the performance of Japanese steel, look no further.

Global knives were the first mass-marketed Japanese kitchen knives aimed at the Western market. They won fans in restaurant kitchens everywhere with their mix of lighter weight, thinner blades, high performance molybdenum/vanadium steel which ...

In the not so distant past, it used to be that if you wanted a santoku, it took a bit of effort to find one, and when you found one, it would be made by a Japanese knife maker. Nowadays, courtesy of a certain perky thirty-minute TV chef, the "three ...

It's unlikely that you'd find many knives from this Henckels budget/entry level line in professional kitchens, but for the casual home cook, a starter set for a young cook, or as a set for the "vacation" house, this set would make a fine choice.

I'm not typically fond of "sets," but ...

If you're considering the purchase of a turning slicer, then you likely fall into one or more of the following categories: Professional Cook, Raw Food Devotee, or Kitchen Gadget Junkie. Regardless of which category you fall into, if you want or need a turning slicer, this is an ...

In my experience, I've found little use for the traditional "carving knife". In my view it's a specialty knife. I generally prefer to use knives which are a bit more utilitarian.

Traditionally, the carving knife is most often seen around the holidays when turkeys, hams, and roasts grace most tables, and is ...

It certainly has a German shape and a German name, but that's where the similarity ends.

This isn't quite the same level of quality that most folks expect from Wusthof. This stamped blade knife shouldn't be confused with its more expensive "forged" brethren, but it will offer a respectable level ...

These stamped knives from Henckels aren't of the same quality as their "forged" lines. They're lighter and thinner, which as a rule makes for a more efficient knife, but they're definitely not as robust as the forged knives from Henckels -- so I'd suggest they're a bit more appropriate for ...

Do the words filet mignon, porterhouse, flat iron, sirloin, and delmonico stir your taste buds? If they do, you'll undoubtedly benefit from a good set of steak knives.

Let's be honest. The last thing you want is a lame knife when you've got a nice steak on your ...

You may or may not be surprised to find out that there are quite a few different kinds of Roman gladius swords. Between 200 B.C. and 100 A.D. four types were discovered: the Gladius Hispaniensis, Mainz, Fulham, and Pompeii. Throughout the years, the gladius sword became straighter, shorter, and more geometric ...