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 ...

In How I Got My Job, folks from across the food and restaurant industry answer Eater’s questions about, well, how they got their job. Today’s installment: Quintin Middleton. In 2008, after six years ...

No more blunt blades — our favorite knives start sharp and stay that way Written By Written by Contributor, Buy Side Lauren Joseph is a contributor to Buy Side and culinary expert. Edited By Written ...

We talked with Miami-based chef James McNeal to get his tips on choosing (and caring for) a high-quality chef’s knife. “It’s the one tool that you use the most in the kitchen—sometimes for hours on ...