Author: oleksiikonstantynov
VsMercer vs. VictorinoxMercer Millennia vs. Victorinox Fibrox Pro: steel, weight, handles and dishwasher rules compared across chef's, bread and boning knives, and which to buy.VsKnife Set vs. Buying Knives IndividuallyKnife block set vs. buying knives one at a time: what you really get in a set, the hidden costs, when a set is a good deal and how to build your own kit.VsJapanese vs. German KnivesJapanese vs. German knives: hardness, edge angle, thickness, weight, handles and care compared, with real specs from Wüsthof, Victorinox, Tojiro and Shun.VsGyuto vs. SantokuGyuto vs. santoku: length, profile, tip and cutting style compared, with real specs from Tojiro, Shun, Global and Victorinox and which one suits you.BestThe Only 3 Kitchen Knives You NeedThe three kitchen knives most home cooks need: a chef's knife, a paring knife and a bread knife. Which models to buy and what to add later.VsWhetstone vs. Pull-Through vs. Electric SharpenerWhetstone vs. pull-through vs. electric knife sharpener: how each works, edge quality, steel removal, speed and cost, and which type fits your knives.ExplainerWhat Is a Chef’s Knife Used For?What a chef's knife is used for: chopping, slicing, dicing and mincing, what it shouldn't do, how to hold it, what size to choose and how it compares.ExplainerDo “Never Dull” Knives Really Work?Do 'never dull' knives really work? How micro-serrated edges cut, why they feel sharp for years, what they're bad at and what to buy instead.ExplainerWhat Angle Should You Sharpen Kitchen Knives?What angle to sharpen kitchen knives: 15 vs. 20 degrees, what 'per side' means, which brands use which angle and how to hold an angle by hand.How-toHow to Sharpen a Serrated KnifeHow to sharpen a serrated knife at home: a tapered rod scallop by scallop, a sharpener with a serrated setting, and when a pro or a new knife makes sense.