We independently review everything we recommend. When you buy through our links, we may earn a commission. Learn more› By Maki Yazawa Maki Yazawa is a writer focused on making cooking fun. She once ...

Through the years I have dulled a lot of bandsaw blades on my sawmill, and for the longest time, I have struggled with keeping them sharp. I have tried multiple tools and methods to get this done, but ...

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 ...

The joy of a crisp, sharp cut from your brand new chef’s knife doesn’t have to wear away with time. Ina Garten’s recommendation for taking care of knives at home happens to be our top-tested knife ...

Sharon Lockley has over 20 years of experience as an editor and writer and has been contributing to Food & Wine since 2019. While you were carving a roast chicken or turkey over the holidays, you ...

We independently review everything we recommend. When you buy through our links, we may earn a commission. Learn more› By Kathleen Squires We liked the Chef’sChoice 1520 for its performance and angle ...

As someone who cooks at home regularly, I stand by the idea that the most dangerous tool in a kitchen is a dull knife. Regardless of your experience level, a dull knife makes it easy to accidentally ...

No matter what material you’re cutting, getting the blade tension right is one of the keys to quality cuts on the bandsaw. Unfortunately, most bandsaws come with only a rudimentary tension gauge, and ...

Knives come easy for Erik Newsholme. People walking around the farmers market might be impressed by his sharpening set-up, a sort of pop-up machine shop. He’s been there, among the stands full of ...