Learn how a curved kitchen knife affects cutting performance, board wear, and safety. Expert advice from a materials engineer on blade geometry.
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.
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