There’s a dirty little secret within the kitchen knife world: most kitchen knives are made with low quality steels that compromise on too many factors. If you have experience in the kitchen, you’ve certainly experienced what we’re talking about. Until now, there have been just two basic categories of kitchen knives: 1- thin/brittle and 2- thick/bad-geometry blades. Yes, there’s a plethora of variations, but you can sum up your options with just those two. Perhaps you’ve worked with an ultra-thin Japanese chef’s knife that slices easily. Great! The problem is, it chips on contact with nearly anything, including harder foods....

Taking care of your kitchen knife isn’t as hard as it seems. And while it might be tempting to let your knife sit with the other dishes in the sink (don’t do it), or toss it haphazardly into the dishwasher (really, don’t do it), regular maintenance will make a world of difference. Maybe you like cooking, or maybe you cook purely to survive. When your knife maintains its incredibly sharp edge—and glides effortlessly through rib eyes and rock-hard squash alike you'll start to truly enjoy rolling up your sleeves and conquering the kitchen.