Author: Cole Rayburn
Cole Rayburn
Cole trained at a culinary institute in Chicago before spending several years working in professional prep kitchens, where he developed an almost obsessive interest in blade quality, knife geometry, and the tools that make everyday cooking faster and more satisfying. He now lives in Portland, Oregon, where he writes about everything from Japanese nakiri knives to the best kitchen tongs money can buy — always from a working cook's perspective, never a gear collector's.
Learn how cutting board material affects edge retention for razor sharp kitchen knives. Expert advice on wood, bamboo, and polymer boards to keep.
We put six oversized blades through brutal kitchen and camp prep sessions. The WARIVO 18-inch Bowie knife handled wet, greasy work better than.
A blade metallurgy critic explains what makes a knife truly safe for the dishwasher. Learn about steel hardness, edge geometry, and how to.
Learn what makes a reliable steak knife set of 6 from an ergonomics analyst. Discover grip fatigue, blade balance, and edge retention factors for.
We put the entire Henckels Five Star lineup through brutal kitchen testing. From the 6-inch chef’s knife to the roast slicer, here’s our honest.
A cutting board materials engineer explains how to pair a chef knife and paring knife set with the right board for edge preservation, bacteria.
We put five popular flipper knives through a month of brutal daily carry use. D2 steel, G10 handles, and liner locks all got tested. Our top pick.
Learn how to properly sharpen a knife with expert techniques. This guide covers stones, rods, and systems, plus how your cutting board affects.
Learn how cutting board materials affect your knife black edge retention, bacteria resistance, and maintenance. Expert advice from a materials.
Tired of ceramic blades that chip on the first avocado? We stress-tested 5 sets for hardness, edge retention, and real-world durability. Our top.
Learn how to choose and use a J.A. Henckels chef knife from an ergonomics and fatigue analyst. Expert tips on grip, balance, and maintenance for.
We spent a month testing a forged knife and a stamped knife side by side in real kitchen use. Our honest verdict on which edge holds up longer and.
Deciding between two tough outdoor blades? We put a fixed-blade Spyderco up against the featherlight Benchmade Bugout. Hands-on testing reveals.
Two legendary Japanese knife regions, two very different blades. We tested the Seki Magoroku Akane against the Sakai Takayuki Hammered Damascus to.
We put a custom Damascus billet and a pre-seasoned carbon steel pan through a month of real cooking. Our honest verdict on which material earns a.