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Not all knife edges are sharpened equally, but all neglected edges are pretty equally useless. So, our edge obsessives — the sorts who always regrind every factory edge to get them just right — ...

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

The following content is brought to you by Mashable partners. If you buy a product featured here, we may earn an affiliate commission or other compensation. The sharpener includes an angle gauge for ...

As long as I can remember, I’ve been obsessed with the idea of a sharp knife. My dad, a former butcher, taught me to sharpen knives, starting around age 6. We used his sharpening stone on weekend ...

Whether you’re a recent convert to Iron Chef or just want to slice up your morning oatmeal into a charming floral pattern, you know sharp knives are a) imperative and b) easy to screw up. Enter the ...

You were in charge of cutting the turkey on Thanksgiving. You picked up your knife and started with the first slice. You soon realized the knife wouldn't cut through a pat of butter. Looks like it’s ...

A deep, hands-on dive into the different types of sharpeners, their benefits and drawbacks, and much more. If nothing else, every knife owner — be that in the realm of EDC, culinary, survival or ...

Having the right tool for the job is an important lesson in any trade. In the kitchen, that means knives: a paring knife, boning knife, fillet knife, carving knife and, of course, a chef’s knife.

When Anthony Robinson was growing up, his grandfather was a professional sharpener. By the time he was eight he began sharpening. In 2000, he started his own mobile sharpening business based out of ...