“A dull knife is a dangerous knife.” If you have never heard that saying before I can confirm its validity for you. It’s true because a dull knife requires you to work harder. When your knife is sharp ...

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.

Sharpening stones, or whetstones, have a steeper learning curve than other sharpening options, but the payoff is huge. They offer more control and precision over the sharpness of your knives.

Though it's a painstaking task, you don’t have to do it often. Nick DeSimone is a pasta-obsessed vegetarian chef who spent nearly 10 years in restaurants before becoming a food writer. They review ...

Vincent Lau’s job is to restore and maintain the blades of hundreds of clients a week. At Korin, the Japanese knife and kitchenware emporium where Lau does his work, you won’t find him using some ...

You’ve finally invested in a few high quality knives. You won’t regret it. Not only will a good knife make cutting easier, but the materials used will ensure your knives stay sharper for longer.

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 ...

Andee Gosnell is a San Francisco born, Birmingham-based food photographer, writer, and recipe developer with five years experience who loves cooking and sharing her love of food through photographs.