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.
Most cooks dull their knives fast without realizing why. Discover which santoku blade really preserves its edge and feels right in your.
Experience reliable searing and precise heat control with carbon steel cookware. Discover essential techniques for pan cooking and kitchen tool care.
Sick of slippery, lifeless flatware? Our team scrutinized real and faux wood handle cutlery for grip, balance, and blade sharpness—find out which.
Looking for the right blade for your belt? Our hands-on review covers grip fatigue, safety, and real durability for every serious duty belt knife.
Get a cutting board engineer’s perspective on how the right surface impacts Masashi blades, edge retention, and kitchen hygiene. Expert advice inside.
Getting the right chef knife can make or break your prep game—our deep dive into the best japanese chef knife brands reveals which ones truly deliver.
Grip fatigue is real when you’re breaking down whole chickens for hours. We tested five knives for stability, balance shift, and joint strain.
Properly storing chef knives in a wooden block preserves sharpness and safety. Learn ergonomic handling and expert cleaning to extend tool life.
Looking for a knife that disappears under your jacket but stays ready? Our team tested six horizontal carry systems through months of real-world use.
Frustrated with kitchen prep fatigue? Discover the science behind keeping your blades at maximum sharpness and how real ergonomics impact every slice.
We tested five Japanese knife sets with magnetic blocks in our kitchens for a full month. Here’s which ones held their edge and which dulled fast.
Fatigue and grip specialists trust high carbon steel for kitchen knives thanks to its lasting edge and unique handling properties under pressure.
We tested 10 chef knife storage solutions over 30 days with wet, greasy hands. Here’s what survived daily prep sessions and what failed fast.
A chef’s perspective on how board material impacts both style and sharpness when using a white and gold knives set. Discover practical care tips.
We put three popular folding utility knives through 30 days of jobsite abuse. Here’s which construction knife survived our sharpness and.