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Published September 1, 2013.
One chef’s knife has been a champ in our kitchen for nearly two decades. Can any other blade come close to offering what it does—and at a bargain price?
Published July 1, 2012.
Do seafood scissors live up to their promise in making it easier to cut through hard shells?
Published May 1, 2012.
The right one can make a difficult task a lot easier.
It was twice the price of our favorite electric knife sharpener, but could it perform twice as well?
Published February 1, 2012.
New twists on traditional cutting boards promise to streamline food preparation. Do they?
Published November 1, 2011.
Instead of wasting money on a set of mediocre knives (half of which you'll never use), you can create your own set of Test Kitchen all stars.
If our Test Kitchen à la carte Knife Set is too expensive for you, we've compiled a list of our favorite inexpensive options.
It won't replace your all-purpose Western chef's knife, but if you chop a lot of vegetables, this may be your new go-to knife.
Nine pieces of matching cutlery, plus a block for easy storage? It could be a bargain—or a rip off.
Published September 1, 2011.
This odd-looking pair of large kitchen shears, sports dual spring-loaded curved blades and a plastic scoop beneath the blades to capture items for slicing. Can it make the cut?
Published July 1, 2011.
Could a manual sharpener perform just as well as an electric one for a fraction of the cost?
Published April 1, 2011.
Sharp, comfortable shears are a kitchen essential. But do you need to spend $75 for a good pair?
Published January 1, 2011.
Is it worth shelling out the bucks for forged German steel, or can a $5 blade make the cut?
Published March 1, 2010.
Is it worth spending almost as much for replacement blades as you would for a brand new sharpener?
If your confidence around serrated knives is questionable, a bagel slicing machine might be the answer.
Published February 1, 2010.
If you use a knife to cut pizza, you’ll pull cheese in every direction. A pizza wheel is essential.
Published December 1, 2009.
Electric knives might seem like relics of the 1960s, but we wanted to see if these knives had any place in the modern kitchen.
Published November 1, 2009.
Is it worth it to invest in a sharpener specifically for your Asian knives?
In Europe, the chef's knife is a sturdy tool that can chop and slice anything. In Japan it's a thin, light precision instrument. What happens when East meets West?
Published July 1, 2009.
When it comes delicate tasks like trimming silver skin from tenderloins or removing the breast from a whole bird, a boning knife is best. Could our old favorite stand up to a host of new competitors?
Does this knife deliver on its promise to prevent lettuce from turning brown after cutting?
We rounded up equipment review winners and made a list of kitchen tools that every well-stocked kitchen should have.
Published November 1, 2008.
Slicing a roast, ham, or turkey doesn’t require expert knife skills. But producing thin, even slices of meat can be next to impossible if you don’t have the right knife.
Published March 1, 2008.
Do you really need a bread knife, a tomato knife, a sandwich knife, and a cake splitter? We wanted one all-purpose serrated knife.
Published January 1, 2008.
Do "universal" knife blocks hold knives of every shape, size, and make?