Our picks for the sharpest tools in the kitchen, no matter your budget or style preference, plus a few extras for the knife nerds among us.

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Slice and Dice like Your Favorite Serious Eats Staffer with This List of Our Favorite Knives
We Filleted Loads of Whole Fish to Find the Best Deba Knives
Our Favorite Budget-Friendly Steak Knives Cut Through Meat Like Butter—and They're on Sale
I Shucked 150 Oysters to Find the Best Oyster Knives (and My Wrist Is Still Sore)
Our Longtime Favorite Bread Knife Is Only $37—and It Slices Like No Other
I’ve Tested Dozens of Knives, But This One From Misono Is My Go-To
We Tested 10 Boning Knives by Trimming Lots of Meat—3 Flexed on the Competition
The 4 Best Knife Sets, According to Our Sharpest Tests
I Tested 9 Universal Knife Blocks to See If Any Were Worth the Countertop Space
Honing Versus Sharpening a Knife: What's the Difference?
To Find the Best Nakiri Knives, I Sliced and Diced Loads of Vegetables
What's the Difference Between Western and Japanese Chef's Knives?
We Tested 17 Magnetic Knife Strips to Find the Best, Most Secure Ones
I Tested 10 Petty Knives—My Favorites Made Food Prep Easy
I Tested 29 Steak Knives—My Winners Sliced Through Steak Like Butter
We Sliced, Diced, and Chopped with 34 Chef’s Knives to Find the Best Multitaskers
We Reviewed 10 Chinese Cleavers—Our Favorites Were All Under $100
A Japanese Poultry Knife Butchers Chicken With Ease
After Slicing Dozens of Loaves of Bread, We (Still) Love These Bread Knives
This Tiny Tool Makes Knife Sharpening Way Easier
To Find the Best Knife Sharpeners (Including Whetstones), I Sharpened Dozens of Blades
I Tested 11 Honing Steels and Found the Best Ones for Maintaining Your Knives
The 4 Best Inexpensive Mandoline Slicers, According to Our Tests
I Tested 11 Carbon Steel Chef’s Knives—Almost All of Them Were Fantastic
How to Sharpen a Knife With a Whetstone, According to a Pro
The Best Kitchen Knives for All Your Slicing, Dicing, and Chopping Needs
The Best Way to Store Your Knives
We Tested 12 Kitchen Shears—4 Were a Cut Above the Competition
The Tourné Knife: A Paring Knife That Turns Heads, and Why You Need It
How to Hone a Dull Knife
The 5 Best Carving and Slicing Knives for Turkey, Ham, and Other Large Roasts
I Tested 19 Santoku Knives to Find the Best for Slicing, Dicing, and Breaking Down Chickens
Why You Should Own a Pair of Good Kitchen Shears
To Find the Best Paring Knives, I Sliced 16 Tomatoes and Hulled 50 Strawberries
9 Ways You Might Be Ruining Your Knives
The 18 Knives Kenji's Collected Over the Years
Utility Knives: The Non-Kitchen Blades Your Kitchen Needs
The Easy Restaurant Trick for Cutting Bacon Without a Mess
How to Slice Chives
How to Peel Tomatoes
This Is the Safest and Fastest Way to Dice an Onion, and Almost No One Teaches It
How to Carve a Roast Chicken (Whole and Spatchcocked)
A Step-by-Step Guide to Cutting Butternut Squash (for Both Your Safety and Your Sanity)
How to Cut a Pomegranate (With Much Less Mess)
How to Cut Carrots
How to Cut Cauliflower
How to Hold a Knife
How to Cut a Cantaloupe
How to Slice and Dice an Onion
How to Open a Coconut
How to Debone a Chicken Thigh
How to Cut Chicken Breasts Into Cutlets
How to Cut a Cucumber
The Best Way to Mince Garlic
How to Cut Fennel
How to Cut Celery
How to Break Down Whole Ducks Like a Pro
Slicing Meat Against the Grain | The Food Lab