We independently review everything we recommend. We may get paid to link out to retailer sites, and when you buy through our links, we may earn a commission. Learn more› By Maki Yazawa Maki Yazawa is ...

If you purchase an independently reviewed product or service through a link on our website, SheKnows may receive an affiliate commission. A quality set of knives can get you really far in the kitchen, ...

Even if you've owned countless knives before, nothing prepares you for the black "rust" that develops on some of your knives.

This story originally featured on Field & Stream. Steel is an alloy that most of us take for granted. In its simplest form, it’s a mix of iron and carbon. But there are a lot of other elements in ...

Wes Siler is your guide to leading a more exciting life in the great outdoors. As Outside’s outdoor lifestyle columnist, he writes about the intersections of science, news, politics, gear, vehicles ...

Magnus Pettersson has been caring for the knives of professional chefs for more than 25 years. He often jokes that he’s a knife doctor, and he both loves and hates carbon steel knives. If you ask him ...

Our experts overwhelmingly agreed that kitchen knives should never see the inside of a dishwasher. “The heat, moisture, and ...

If you purchase an independently reviewed product or service through a link on our website, Rolling Stone may receive an affiliate commission. Ask any professional chef and they’ll tell you that ...

It is made using a new hardening process which makes wood 23 times stronger than usual - and are better for the environment, according to experts behind the process from the University of Maryland.