Here are some of the latest deals on high-quality kitchen knives. We’re talking name-brand blades that will get sharp, and stay sharp, for a serious amount of time. As long as you treat them right, of course (see my Top Ten Tips). They should feel great in
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A carving knife is a thing of beauty, even if it’s used only a couple times a year. When you need a long, thin, and most important of all, sharp blade to do your slicing, nothing else will do. (Above: Wusthof Classic 2-Piece Hollow-Ground Carving Set.) If
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This is Part Two (and the final part) of a talk with Bob Tate, the owner-operator of one of my favorite sharpening services—Seattle Knife Sharpening Service. Bob consistently produces one of the sharpest edges you’ll ever feel on a knife and has built quite a following in
Read more →I’m thrilled to have the chance to interview Bob Tate, chief-cook-and-bottle-washer of one of my favorite sharpening services—Seattle Knife Sharpening Service. Bob consistently produces one of the sharpest edges you’ll ever feel on a knife and has built quite a following in a relatively short amount of
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Going, going, gone! Kramer Knives just auctioned off another one of Bob’s beauties the other night—a 10-inch European style chef knife. In case you’re a newbie to the world of custom-made kitchen knives, Bob Kramer’s been one of its most distinguished and apostles for the past decade
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An Edge in the Kitchen
by Chad Ward
Mastering Knife Skills
by Norman Weinstein
