Speaking of cleaning knives, stop putting them in your dishwasher. “Always hand-wash your knife, never in the dishwasher,” says Paul Farmer, executive chef at The Archer in Charleston, South Carolina.

A good chef’s knife is a central player in your kitchen lineup. Most chefs will tell you that you should have a Western blade for methodical chopping and a Japanese-style knife for more delicate prep.

We may receive a commission on purchases made from links. Okay, I'll admit that you don't actually need 16 different kinds of knives in your kitchen, although I'm sure I have many more than that.

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 there’s one item everyone equates with a chef, it’s their knife. And as someone who spent many a year as a private chef in people’s homes, I quickly learned to bring my own because it was a rarity ...

Certified kitchen knife nerd Scott Heimendinger used a robot arm on multiple chef’s knives to collect 100,000 data points about which blades cut most efficiently. He’s ranked them from best to worst.