The Chinese vegetable cleaver is a spry and nimble knife that can be used for a variety of cutting tasks. From delicate peeling and chopping of veggies to fine-slicing meats, it’s a versatile and convenient tool that makes prep work quick and easy. Join us for a closer look at this nimble blade, as we explore how to use it and what features to look for.
A good bread knife is a versatile blade that makes slicing loaves, tomatoes, and other foods a joyous exercise. But inferior ones create the opposite experience – mountains of crumbs, torn and ripped bread, or massive, uneven slices are all common results of blades with poor designs and cheap materials. Join us for a look at how these sawtooth sensations work, what types of serrations are best, how to sharpen them, and our recommendations for the models that give the best performance – and value!
A good boning knife is a versatile tool that will get the tastiest morsels of meat from close to the bone. Whether you process game, trim meats for the smoker, or debone a holiday bird, choosing the right kind of blade will make a big difference in the results you get. So check out our review for the best info on flexible and rigid blades, and what brand will suit your needs!
Confused about which Wusthof knife collection you should purchase for your kitchen or add to your bridal registry? Whether you’re a heavy-duty carnivore cutting through tougher proteins and bone, a weekend warrior who makes only occasional visits to the kitchen, a lover of a particular design aesthetic, or a fan of Asian style cutlery, there’s a knife series that’s right for you. Read Foodal’s guide now!