Most knives do not die in the cutting board, they die on the sharpening bench. The fastest way to... The post The sharpening ...

Hold the blade at a 15-20° angle. Draw the knife across the steel, alternating sides about 5-10 times. Wipe and store safely.

Sharpening a knife so that it is keen enough to sever your limb, or, less drastically, skin and butcher a deer, really isn’t that difficult. All you really need to render a serviceable edge is a stone ...

A deep, hands-on dive into the different types of sharpeners, their benefits and drawbacks, and much more. If nothing else, every knife owner — be that in the realm of EDC, culinary, survival or ...

Regularly sharpening your kitchen knives, pocket knives, and multitools is essential for both accuracy and control. A sharp ...

—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 ...

Choosing the best knife sharpener can be difficult, given the myriad of choices. However, being able to properly maintain the edge on your cutting tools—whether it’s a pocket knife or a fillet ...

The AnySharp Hands-Free Knife Sharpener uses suction cups to stay secure on almost any surface while tungsten carbide blades restore even the dullest knives. It’s under $15 on Amazon with over 25,000 ...

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.

Even if you take perfect care of your kitchen knives, the blades are likely to to dull over time—especially with regular use. If you’re hoping to restore them to their factory edges, the best knife ...