Author: oleksiikonstantynov
VsHoning Rod vs. SharpenerHoning rod vs. knife sharpener: what each does to the edge, steel vs. ceramic vs. diamond rods, how to hone properly and how often to hone and sharpen.ExplainerWhat Is a Boning Knife Used For?What a boning knife is used for: flexible vs. stiff and curved vs. straight blades, boning vs. fillet knives, how to use one safely and which to buy first.How-toHow to Use a Chef’sChoice Knife SharpenerHow to use a Chef'sChoice sharpener step by step: which stage, how many pulls, how to check for a burr, serrated knives and mistakes that wear knives down.BestThe Best Knife Sharpener for Home CooksThe best knife sharpeners for home cooks: whetstones, electric and pull-through sharpeners, a guided system and a ceramic rod, and who each one suits.BestThe Best Chef’s Knives Under $100The best chef's knives under $100: Victorinox, Fujiwara FKH, Mercer and Kiwi compared by steel, hardness, weight and handle, plus two worth stretching for.BestThe Best Brisket Slicing KnifeThe best knife for slicing brisket: why a 12-inch granton slicer is the standard, two proven picks and how to slice the flat and the point.BestThe Best Bread Knife for SourdoughThe best bread knife for sourdough: the length and serrations that cut hard crust without crushing the crumb, three picks and how to slice a loaf cleanly.BestThe Best Boning Knife for DeerThe best boning knife for deer: why a 6-inch semi-stiff curved blade works best, two Victorinox picks, the kit around it and how to bone out a deer.ExplainerWhat Is a Santoku Knife Used For?What a santoku knife is used for: chopping vegetables, slicing boneless meat and fish, and fine dicing. What it does well, what it doesn't and who needs one.VsSantoku vs. Chef’s KnifeSantoku vs. chef's knife: shape, length, weight and cutting style compared, which jobs each does better, and how to pick the right one for how you cook.