Knives
Our picks for the sharpest tools in the kitchen, no matter your budget or style preference, plus a few extras for the knife nerds among us.
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To Find the Best Electric Knives for Carving Turkey and Other Roasts, I (Very Carefully) Tested 8 of Them
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I Keep This $17 Folding Knife in My Bag at All Times for Picnics, Camping, and Snack Time
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What Even Are Damascus Steel Knives (and Are They Better)?
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Slice and Dice like Your Favorite Serious Eats Staffer with This List of Our Favorite Knives
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We Filleted Loads of Whole Fish to Find the Best Deba Knives
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Our Favorite Budget-Friendly Steak Knives Cut Through Meat Like Butter—and They're on Sale
Explore Knives
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I Shucked 150 Oysters to Find the Best Oyster Knives (and My Wrist Is Still Sore)
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Our Longtime Favorite Bread Knife Is Only $37—and It Slices Like No Other
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I’ve Tested Dozens of Knives, But This One From Misono Is My Go-To
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We Tested 10 Boning Knives by Trimming Lots of Meat—3 Flexed on the Competition
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No, You Don’t Need a Food Chopper—Get This Gear Instead
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The 4 Best Knife Sets, According to Our Sharpest Tests
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I Tested 9 Universal Knife Blocks to See If Any Were Worth the Countertop Space
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Honing Versus Sharpening a Knife: What's the Difference?
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To Find the Best Nakiri Knives, I Sliced and Diced Loads of Vegetables
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What's the Difference Between Western and Japanese Chef's Knives?
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We Tested 17 Magnetic Knife Strips to Find the Best, Most Secure Ones
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I Tested 10 Petty Knives—My Favorites Made Food Prep Easy
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I Tested 29 Steak Knives—My Winners Sliced Through Steak Like Butter
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We Sliced, Diced, and Chopped with 33 Chef’s Knives to Find the Best Multitaskers
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We Reviewed 10 Chinese Cleavers—Our Favorites Were All Under $100
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A Japanese Poultry Knife Butchers Chicken With Ease
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After Slicing Dozens of Loaves of Bread, We (Still) Love These Bread Knives
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This Tiny Tool Makes Knife Sharpening Way Easier
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To Find the Best Knife Sharpeners (Including Whetstones), I Sharpened Dozens of Blades
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I Tested 11 Honing Steels and Found the Best Ones For Maintaining Your Knives
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The 4 Best Inexpensive Mandoline Slicers, According to Our Tests
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I Tested 11 Carbon Steel Chef’s Knives—Almost All of Them Were Fantastic
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How to Sharpen a Knife With a Whetstone, According to a Pro
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The Best Kitchen Knives for All Your Slicing, Dicing, and Chopping Needs
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The Best Way to Store Your Knives
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We Tested 12 Kitchen Shears—4 Were a Cut Above the Competition
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The Tourné Knife: A Paring Knife That Turns Heads, and Why You Need It
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How to Hone a Dull Knife
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The 5 Best Carving and Slicing Knives for Turkey, Ham, and Other Large Roasts
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I Tested 19 Santoku Knives to Find the Best for Slicing, Dicing, and Breaking Down Chickens
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Why You Should Own a Pair of Good Kitchen Shears
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An Affordable Chef's Knife That Punches Above Its Weight Class
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I Sliced 16 Tomatoes and Hulled More Than 50 Strawberries to Find the Best Paring Knives
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9 Ways You Might Be Ruining Your Knives
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The 18 Knives Kenji's Collected Over the Years
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Utility Knives: The Non-Kitchen Blades Your Kitchen Needs
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How to Slice Chives
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How to Peel Tomatoes
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How to Carve a Roast Chicken (Whole and Spatchcocked)
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A Step-by-Step Guide to Cutting Butternut Squash (for Both Your Safety and Your Sanity)
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How to Cut a Pomegranate (With Much Less Mess)
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How to Cut Carrots
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How to Cut Cauliflower
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How to Hold a Knife
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How to Cut a Cantaloupe
How to Slice and Dice an Onion
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How to Open a Coconut
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How to Debone a Chicken Thigh
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How to Cut Chicken Breasts Into Cutlets
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How to Cut a Cucumber
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The Best Way to Mince Garlic
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How to Cut Fennel
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How to Cut Celery
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How to Break Down Whole Ducks Like a Pro
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Slicing Meat Against the Grain | The Food Lab
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How to Clean Shiitake, Portobello, and Oyster Mushrooms | Knife Skills
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How to Cut an Airline Chicken Breast
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How to Clean and Prepare Mushrooms | Knife Skills