Sharon Lockley has over 20 years of experience as an editor and writer and has been contributing to Food & Wine since 2019. I use a sharp chef’s knife every day to slice, chop, and dice ingredients.

We may receive a commission on purchases made from links. Culinary school educates young chefs on knife safety, but cooking in a working kitchen teaches them knife culture. There are many myths ...

Genuinely useful knives at low prices are harder to come by, particularly santoku knives. These knives can hit well above $50 once better materials are involved, but with Amazon’s vast array of ...