Hold the blade at a 15-20° angle. Draw the knife across the steel, alternating sides about 5-10 times. Wipe and store safely.

Regularly sharpening your kitchen knives, pocket knives, and multitools is essential for both accuracy and control. A sharp ...

Most knives do not die in the cutting board, they die on the sharpening bench. The fastest way to... The post The sharpening ...

New York, NY , Dec. 15, 2025 (GLOBE NEWSWIRE) -- Sharpen Up 365, a New York–based professional knife sharpening service, is spotlighting the continued growth of its nationwide mail-in sharpening ...

Gear-obsessed editors choose every product we review. We may earn commission if you buy from a link. Why Trust Us? You probably sharpen your kitchen knives on a regular basis, but when’s the last time ...

David lives in Brooklyn where he's spent more than a decade covering all things edible, including meal kit services, food subscriptions, kitchen tools and cooking tips. David earned his BA from ...

Still searching for the perfect Japanese blade? You can cut it out now. As Food & Wine's Testing Editor, Jennifer's work focuses on finding the best tools for all sorts of cooks. She's vetted hundreds ...

An average of 0.0 out of 5 stars from 0 ratings Tail fillets of beef are a great option for a slightly cheaper version of a premium cut. This is served with a foolproof béarnaise sauce and a peppery ...