—it’s a dull knife. Once that blade is dull, it forces a person to misuse a knife, resulting in problems. Traps don’t get carved right. Meat doesn’t come off the bone of your deer right. And, in ...

Sharpening stones, or whetstones, have a steeper learning curve than other sharpening options, but the payoff is huge. They offer more control and precision over the sharpness of your knives.

In this video, I demonstrate how to sharpen double bevel knives using a 1200 grit King Whetstone and a 1000/6000 King ...

There are plenty of pocket knife enthusiasts in the world, but not nearly as many knife sharpening enthusiasts. This means many knife owners are walking around with dull pocket knives, and they’re not ...

People have the wrong ideas about knives. A knife doesn’t cut like a razor or a plane iron on the push stroke. It’s somewhat like a saw with teeth that cuts in a sliding motion as it’s pushed or ...

Debates onwhat constitutes a good knife, what's the best knife steel, and how to best sharpen a knife can go on forever. I can't give much insight into Rockwell hardness or knife design histories. But ...

Learning to use a water stone is the best thing you can do for your knives, especially nice ones, but learning how can be tricky. Luckily, this (very detailed) guide from KnifePlanet teaches you how, ...

Andee Gosnell is a San Francisco born, Birmingham-based food photographer, writer, and recipe developer with five years experience who loves cooking and sharing her love of food through photographs.

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