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.
Stuck between a santoku and a chef knife? We put two top contenders through real kitchen rigors. Our honest pick will surprise you.
We tested two very different contenders in the stainless steel versus steel debate. One is a cookware set that heats evenly. The other is a.
We put two fixed blade knives through a brutal month of kitchen prep. Our honest N690 vs 154CM comparison reveals which steel holds up better.
We tested the Messermeister 4.5-inch serrated tomato knife for months. Is it worth the hype? Our honest review covers edge retention, handle.
We put an 8-inch Japanese chef knife through a month of real cooking. Here’s our honest verdict on the Imarku — where it excels, where it falls.
After months of heavy use in our test kitchen, we put the MAC Mighty MTH-80 through every brutal task imaginable. Here’s our honest mac knives.
We put the Dragon Knives Damascus Steel Bushcraft Knife through real-world abuse. Here’s our honest verdict on edge retention, handle comfort, and.
We put the Misen 5.5-inch utility knife through a month of heavy kitchen use. Does Japanese AUS-10 steel live up to the hype? Here’s our honest.
We put Yoshihiro’s VG10 Damascus Gyuto through a month of heavy kitchen use. Is this Japanese chef knife worth the premium? One blade.
After 30 days of heavy prep work, we put the Insignia set through real-world abuse. Here’s our honest take on Chicago Cutlery knife quality, edge.
We put the Mercer Culinary Renaissance 6-Piece Forged Knife Block Set through real kitchen tests. Is it worth the hype? Our honest mercer knives.
We put Made In’s 8-inch chef knife through a month of heavy prep work. Does this French-forged blade hold up against daily abuse? Here’s our.
After months of heavy prep use with wet hands and greasy ingredients, we put Shun’s classic chef knife through the wringer. Our honest shun knives.
We put the iconic Fibrox Pro to the test for 30 days in our own kitchens. Here’s our honest Victorinox kitchen knives review — no fluff, just real.
After weeks of heavy prep work with greasy hands, we put Kasumi’s 8-inch chef knife through brutal testing. Does the Damascus pattern hold up? Our.