They say you’re either in your bed or in your shoes, so they’re both worth splashing out on. In the kitchen, the same applies to your knife. But, says Ben Lippett, it’s not as if one size fits all ...

"Hearst Magazines and Yahoo may earn commission or revenue on some items through these links." In his memoir Kitchen Confidential, Anthony Bourdain gave us a closer look at the culinary world, from ...

This knife was larger than anything we tested—not just heavy but also with a longer, thicker blade. It also didn’t pass the ...

Seattle Ultrasonics says its vibrating knife can slice through citrus and tomatoes with the greatest of ease. The vibrating chef's knife has arrived, and it's nothing like the electric slicing knives ...

There is something quietly radical happening in professional kitchens right now. The $300 Japanese blade, that sacred object ...

Few kitchen tools are more important than the knife. Every kitchen needs a chef’s knife, paring knife, and bread knife, and then there are countless specialty styles you might want, from cheese knives ...

Which utility knives are best? Every kitchen should have a utility knife. These knives are great for chopping and dicing smaller foods and vegetables. What is essentially a smaller version of a ...

Ever wondered what knives top chefs swear by? Bon Appétit asked 10 of NYC’s best chefs to share the knives they can’t live without–from Japanese gyuto and bunka knives to German knives, carbon steel ...

The C-200 pulses a mind-boggling 40,000 per second, requiring 50% less force to slice through meat and produce. David lives in Brooklyn where he's spent more than a decade covering all things edible, ...