Knives & Cutlery

It's not every day that you see a celebrity chef lick a giant knife.

It's totally on-point. GET IT?

We have VERY strong opinions when it comes to picking the best kitchen gear.

So you’re in the market for a new knife. Or maybe you’re thinking ahead to the holidays when something shiny and sharp will be at the top of your wish list. Whatever the case, whether you’re buying a blade for yourself or hoping someone will gift you one, research is key. Knives don’t come cheap and you want to make your dollars work for you.

When you’re shopping for a new knife, it’s likely that you’ll come across two main types of knives: German and Japanese. There are, of course, many more knives out there besides German knives and Japanese knives. However, it’s safe to say that these two are the most prevalent — and so it’s worth understanding what the differences are.

Why santoku translates to "three virtues."

Whether you’re setting up a new kitchen or considering upgrading the tools you currently have, a knife set can seem like a good idea. The advantages are that you get a lot of knives (and, often, kitchen shears and a honing steel) at a reasonable price and you don’t have to think too much about it. But are you really better off purchasing a block set? The experts agree: probably not, and here’s why. Bottom line: You don’t really need a lot of knives.

When it comes to cutting boards, bigger is definitely better 1. Bally Block Maple Wood Cutting Board, $69.99 at Webstaurant Store: If you want really, really big — like professional-grade big — this is the board for you. It’s also relatively affordable. 2. Avoca Large Serving Board, $115 at The Citizenry: Made from beech and sycamore, with walnut inlays, this board (16″ x 9″ x 1″) is gentle on your knives and doubles as a gorgeous serving piece for your table.

Carbon steel pans are pretty awesome. They are a mainstay of restaurant kitchens for searing, sautéing, and, of course, frying eggs. “The best endorsement is that every Chinese restaurant kitchen has only carbon steel woks,” notes food writer Grace Young. But carbon steel isn’t just for pans (be it a skillet or a wok or a cassoulet pan) — carbon steel is also for knives.

You're going to want one for every room in your home.

It's less than $50!

Here's what's so great about it.

One of our picks costs just $23!

Have you ever cut yourself while washing a chef's knife?

Hang around chefs, or read profiles of them, long enough and eventually, you’ll hear one mention how much they love their Gray Kunz spoon. We couldn’t believe how many chefs actually included this spoon in their target="_blank"> J.B. Prince Chef Gray Kunz Sauce SpoonDo you have a Gray Kunz spoon? Do you think it’s worth the hype?

And you can get one for just under $100.

We're Donkey Sauce-level excited about these new knives.

Some of the discounts are over 50 percent!

The bestselling knife sharpener on all of Amazon!

It's not all Instant Pots and toaster ovens!

Starting at just $40!

Starting at just $37!

One of them is an All-Clad set for more than $100 off!

Alton Brown is known for many things, like his quick wit, his love of science, the need to share good eats from his travels, and, most of all, his cooking knowledge. It’s why we all love him. So when Alton Brown says you should never (ever) do this when buying knives, we of course listened to him. Alton has 10 knife-buying tips on his website, and according to tip number four, there is one major thing he says is 100% off limits as far as new knife purchases are concerned: Never (ever!

Last week we asked you, our readers, to share the one kitchen item you’d recommend splurging on. The response was overwhelming, but right on in our view.

Trust us, knife sharpening is not a mystic art and it doesn’t have to be a safety hazard to your finger tips! With a little practice, it’s easy to do at home, and all you need is a sharpening stone and your knives. Here’s how! A good knife should only need to be sharpened once or twice a year. The rest of the time, you can simply restore the knife’s sharp edge with a steel.

Do you love steak? I mean really, really love steak? If yes, you know that a good steak knife is just as important as the cut, the perfect sear, and that extra pat of butter on top. You want your steak knife to glide through your meat, you want your steak knife to look good on the table, and you don’t want your steak knife to cost too much money. Check out these sharp finds that are a cut above the rest, ordered from least expensive to a little splurge-y.

All Wüsthof Classic series knives are on super sale at Sur la Table and Williams-Sonoma — until this Friday, May 17.

You probably hear a lot these days about Asian, Japanese, and Japanese-style knives and are wondering What’s the deal? What exactly are they? Why would I want one? Do I need one? They’re designed to cut the foods common in Japan — like seafood and vegetables — and to make the very thin and precise cuts that are a hallmark of Japanese cuisine.

My husband and I were in Paris recently for a day and a half, and we tried to see, do and eat as many things as we could. The trip was a success, in part because everything is so much easier without three children in tow. E. Dehillerin, Paris’ famed cooking store, was on my list. It was one of my favorite stops on our short trip, and my husband teased me, snapping a picture of me snapping a picture of the store. I promised not to spend too much, and I didn’t.

I’ve been going to Upstate New York for the past few weeks with some friends who do many style-y things for a living, and one of them is that they collect antiques to sell in their store in Fort Greene, Brooklyn. They are good friends to have in many ways, but one of my favorite things about having these housemates is the way they can do a flea market like no one else. Lately, I’ve learned some of their tricks.

20 Cooks, 20 Knives: This month, we’re taking a close look at a chef’s most important tool: her knife. We asked 20 cooks, amateurs and professionals, to share their favorite knives and the stories behind them. While chef’s knives are featured prominently, no two are exactly alike, and there are also a few surprises.

20 Cooks, 20 Knives: This month, we’re taking a close look at a chef’s most important tool: her knife. We asked 20 cooks, amateurs and professionals, to share their favorite knives and the stories behind them. While chef’s knives are featured prominently, no two are exactly alike, and there are also a few surprises. Profession: Chef/Owner, Kali City: Los Angeles, CA Instagram: @kalirestaurant Kevin Meehan is one busy fella.

20 Cooks, 20 Knives: This month, we’re taking a close look at a chef’s most important tool: her knife. We asked 20 cooks, amateurs and professionals, to share their favorite knives and the stories behind them. While chef’s knives featured are prominently, no two are exactly alike, and there are also a few surprises.

20 Cooks, 20 Knives: This month, we’re taking a close look at a chef’s most important tool: her knife. We asked 20 cooks, amateurs and professionals, to share their favorite knives and the stories behind them. While chef’s knives featured prominently, no two were exactly alike, and there were also a few surprises.

To most chefs, a good knife is the essential kitchen tool. So it’s no wonder why Top Chef‘s famous send off is “Chef, please pack your knives and leave.” Those contestants may be willing to be parted from their friends, family, and restaurants for weeks, but nothing comes between them and their knives. Surprisingly, though, chefs don’t get all snobby when asked to recommend knives on the less pricey end of the scale.

20 Cooks, 20 Knives: This month, we’re taking a close look at a chef’s most important tool: her knife. We asked 20 cooks, amateurs and professionals, to share their favorite knives and the stories behind them. While chef’s knives are featured prominently, no two are exactly alike, and there are also a few surprises.

20 Cooks, 20 Knives: This month, we’re taking a close look at a chef’s most important tool: her knife. We asked 20 cooks, amateurs and professionals, to share their favorite knives and the stories behind them. While chef’s knives are featured prominently, no two are exactly alike, and there are also a few surprises.

20 Cooks, 20 Knives: This month, we’re taking a close look at a chef’s most important tool: her knife. We asked 20 cooks, amateurs and professionals, to share their favorite knives and the stories behind them. While chef’s knives are featured prominently, no two are exactly alike, and there are also a few surprises.

20 Cooks, 20 Knives: This month, we’re taking a close look at a chef’s most important tool: her knife. We asked 20 cooks, amateurs and professionals, to share their favorite knives and the stories behind them. While chef’s knives are featured prominently, no two are exactly alike, and there are also a few surprises.

20 Cooks, 20 Knives: This month, we’re taking a close look at a chef’s most important tool: her knife. We asked 20 cooks, amateurs and professionals, to share their favorite knives and the stories behind them. While chef’s knives are featured prominently, no two are exactly alike, and there are also a few surprises.

20 Cooks, 20 Knives: This month, we’re taking a close look at a chef’s most important tool: her knife. We asked 20 cooks, amateurs and professionals, to share their favorite knives and the stories behind them. While chef’s knives are featured prominently, no two are exactly alike, and there are also a few surprises. Profession: Bartender/Renaissance Woman City: Echo Park, CA Instagram: @gulesgiulianna Echo Park resident Giuliana LoMagio is a true renaissance woman.

20 Cooks, 20 Knives: This month, we’re taking a close look at a chef’s most important tool: her knife. We asked 20 cooks, amateurs and professionals, to share their favorite knives and the stories behind them. While chef’s knives are are featured prominently, no two are exactly alike, and there are also a few surprises.

20 Cooks, 20 Knives: This month, we’re taking a close look at a chef’s most important tool: her knife. We asked 20 cooks, amateurs and professionals, to share their favorite knives and the stories behind them. While chef’s knives are featured prominently, no two are exactly alike, and there are also a few surprises. Profession: Editor, Ingredient Magazine & Butternut Magazine City: St. Paul Instagram: @teachkidstocook Jill Colella calls herself a recovering picky eater.

20 Cooks, 20 Knives: This month, we’re taking a close look at a chef’s most important tool: her knife. We asked 20 cooks, amateurs and professionals, to share their favorite knives and the stories behind them. While chef’s knives are featured prominently, no two are exactly alike, and there are also a few surprises. Profession: Marketing and Communications at R.

20 Cooks, 20 Knives: This month, we’re taking a close look at a chef’s most important tool: her knife. We asked 20 cooks, amateurs and professionals, to share their favorite knives and the stories behind them. While chef’s knives are featured prominently, no two are exactly alike, and there are also a few surprises.

You could spend as much money as you wanted on knives. Somewhere out there, a person is probably selling a six-figure gold paring knife with diamonds in the handle and a proprietary smartphone app that tells you how thin you’re slicing, and beeps to let you know whenever Mercury is retrograde. But sometimes the expensive tools aren’t the best ones, and Food Network star Alex Guarnaschelli says that her most favorite kitchen tool is actually a cheap paring knife.

Chef Dan Kluger is a tinkerer: He grinds his own sausage, makes his own ricotta, and mills the wheat that’s used in his pizza dough at Loring Place in New York City. So we figured he’d have some strong opinions on the best tools to help him with all of these little tasks. And we were right. We asked him to name the five kitchen tools he couldn’t live without and he had answers ready to go.

This is the knife set that's earned a spot on the counter in our gear pro's home. So you know it's gotta be good!

Have you heard of CHEFS catalog? I’d venture that you almost certainly have, since the company has been selling upscale, high-quality cookware, bakeware, and all manner of kitchen utensils and tools since 1979 — first by mail-order only via their catalog, and now through their extensive online site and brick-and-mortar store in Colorado Springs. Their tagline pretty much says it all: “The best kitchen starts here.