When I went to culinary school, we were advised to invest in Sabatier knives – simple, practical, and made in France. These days, I can’t help noticing the craze for Japanese knives. Celebrities, ...

A good chef’s knife is a central player in your kitchen lineup. Most chefs will tell you that you should have a Western blade for methodical chopping and a Japanese-style knife for more delicate prep.

A deep, hands-on dive into the different types of sharpeners, their benefits and drawbacks, and much more. If nothing else, every knife owner — be that in the realm of EDC, culinary, survival or ...