Latest news with #kitchenknives
CNET
28-05-2025
- General
- CNET
How to Ruin Your Kitchen Knives in 7 Easy Steps
For someone like me who loves to cook and does it often, kitchen knives become an extension of my arm. Keeping my favorite blades in the best condition possible is vital but not always easy to do. There are elements lurking around every cutting board that can dull and damage knives and bad habits that only cause them to deteriorate faster. Even the best knife will dull and ding when used or cared for improperly, rendering it ineffective, and in some cases, dangerous to use. One of the biggest mistakes people make is storing their knives improperly. But there are less obvious kitchen practices that can ruin them beyond repair, such as scraping the blade sideways on a cutting board, using it for non-cooking tasks and oversharpening. If you're looking for a great new knife, we've tested more than 10 to find the best chef's knives for 2025. If you've got one you love, below you'll find a list of the most common kitchen knife use and care mistakes that will ruin even the highest quality knife. Read more: Want Your Kitchen Knives to Stay Sharp for Longer? This Simple Trick Will Help 7 easy ways to ruin your favorite kitchen knife 1. Scrape it sideways on a board Using your knife as a scraper is a hard habit to break, but the blade will thank you. David Watsky/CNET Knives are made to cut in only two directions, back and forth and not side to side, so try not to use your good knives in a scraping manner. It may be instinct to move and gather all that chopped food on the board with the blade of the knife but it will damage the edge over time. If you can't break the habit completely, at least try and do it gently and without much downward force. 2. Use it on anything other than wood or plastic Even one slice on a glass or marble surface can do irreparable damage to your chef's knife. David Watsky/CNET There are boards and blocks made from all sorts of materials but many of them are not knife-friendly. Stone or marble boards and glass surfaces should be reserved for serving food, not preparing it (at least not with a knife) since they will dull your blade faster than almost anything else. Bamboo and plastic are the softest -- and often cheapest -- cutting board materials and will be gentle on your blades. Most other types of wood cutting boards, however, have enough give not to damage the blade. 3. Store it freely in a drawer Not only will this setup ruin your knife, but you're bound to hurt yourself eventually. David Watsky/CNET This is probably the biggest mistake folks make with their kitchen knives. I've seen it more times than I can count and it hurts every time. Letting your knives clink around in a drawer with other knives and metal tools will dull or chip them over time. It's understandable to not want a clumsy knife block on the counter, but there are some pretty sleek options these days like this and this You can also buy in-drawer wooden knife racks or sheath your knives in plastic cases. The coolest option may be to store the knives on one of these magnetic knife racks and show off your shiny blades to dinner guests. Just be gentle when placing knives on and removing them from the magnet so as not to scrape the blade. 4. Let it soak in the sink or (*gasps*) put it in the dishwasher Try to get that chef's knife out of the sink and dry it off before you sit down to eat. David Watsky/CNET For many reasons, your knives should never go in the dishwasher. It'll likely damage the handles, and the blades should never be exposed to water for that long. Speaking of which, never let a knife sit wet in the sink or anywhere else for that matter. That means no soaking, ever, and when you've finished washing it by hand, dry it immediately or the metal will become susceptible to rust and corrosion. 5. Cut nonfood items or use it as a general tool Don't use a good chef's knife to open your Amazon boxes. Jakub Porzycki/NurPhoto/Getty Images Good knives may seem like a multipurpose tool but they should only be used for food prep. Try not to cut any nonfood items like plastic, cardboard or other packaging. And don't even think about employing your knife as a screwdriver or lever to pry open something stuck. 6. Use a metal scrubber to clean it Steel wool is great for some dishwashing jobs but will ruin your knife's edge in seconds. mikroman6/Getty It shouldn't come as a surprise that using metal or another rough material to clean your knife blade could lead to big problems. Instead, use hot water and a soft sponge or cloth. Your knives should never be so dirty that those aren't enough to get them clean. 7. Oversharpen the blade Sharpening is good. Oversharpening is bad. David Watsky/CNET There comes a point at which a knife blade can't be sharpened anymore, and if you continue to pound it on a steel or whetstone, you'll only be shaving off the blade itself and shortening the knife's life span. Here's a guide to sharpening your kitchen knives.
The Independent
21-05-2025
- The Independent
Southport attack survivor says UK should ‘swap pointed kitchen knives for rounded ones'
Leanne Lucas, the yoga teacher who survived the Southport attack in July, is leading a campaign to moved to round-ended kitchen knives in the UK. Called 'Let's Be Blunt,' she has launched the initiative to coincide with national knife crime awareness week. The event has also been marked by the Government by the announcement of a new knife amnesty which will take place in July. Ms Lucas said: 'The horrific events in Southport on July 29 2024 changed my life forever. The pain and heartbreak that the families involved have had to endure is unimaginable. 'If I can help to ensure this doesn't happen to another family again, I will. When people ask if there is anything they can do to help me, my answer is clear and comes from the heart: swap your pointed kitchen knives for rounded ones. 'Pointed knives, readily available in most kitchens, pose a very real risk of being tragically used as weapons on our streets. A simple yet effective change, replacing our kitchen knives with rounded ones, can remove this potential for danger. 'If we all make a small change in our homes, together we can play a powerful role in preventing future tragedies before they unfold.' Alice da Silva Aguiar, nine, Bebe King, six, and Elsie Dot Stancombe, seven, were murdered and eight other children and two adults were injured in the attack in Southport in July last year, carried out with a knife bought on Amazon while the killer was underage. The Let's Be Blunt campaign is set to be launched at a parliamentary reception on Wednesday evening. Speaking on ITV's Good Morning Britain programme on Wednesday, Ms Lucas said: 'I don't understand why I've got a pointed tip knife in my house that somebody could potentially use as a weapon if they would like to. 'I know people say it wouldn't happen to me, my child wouldn't do that. 'We all believed it wouldn't happen to us, but I think we've just got to open our eyes to the real world.' Actor Idris Elba has also called for a move away from pointed kitchen knives, and initial research by forensic scientist Leisa Nichols-Drew with a team at De Montfort University suggests that they may be safer. The researchers found that 10 different rounded knives did not cut everyday clothing such as cotton t-shirts and denim jeans in tests with 1,200 repeated stabbing motions, whereas two pointed blades did. News of the campaign came as the Home Office unveiled plans for knife crime activist Faron Paul to travel across the country in an amnesty van. The campaigner will tour London, the West Midlands and Greater Manchester in July to help get rid of dangerous blades. The Home Office is also funding 37 new surrender bins, made by charity Word 4 Weapons, across the same locations where 45% of knife crime in England and Wales takes place. It comes as a ban on ninja swords campaigned for by the family of murdered teenager Ronan Kanda is set to come into force from August 1. It will be illegal to possess, sell, make or import the weapon as part of anti-knife crime measures introduced under Ronan's Law. Ronan's mother Pooja Kanda has campaigned for a law change since the death of her 16-year-old son, who was yards away from his Wolverhampton home when he was murdered with a ninja sword in 2022. Anyone handing in a ninja sword can claim compensation of £5 – the wholesale price of the weapon – if they return it to a designated police station. The new surrender bins have been purpose-built to cater for larger weapons such as ninja swords, and 33 will be placed across London, two in the West Midlands and two in Greater Manchester. Mr Paul's van is also specifically built for the task and will be supported by police officers on the move. The anti-knife crime campaigner and chief executive of FazAmnesty uses social media to raise awareness of the consequences of carrying knives after surviving two life-threatening attacks himself. Mr Paul said: 'The launch of the UK's first-ever amnesty van is a historic moment – not just for FazAmnesty, but for communities across the country. 'In partnership with the Home Office, this van allows us to take our mission directly to the people, giving them a safe, secure, and discreet way to hand in offensive weapons. 'It's more than just a vehicle – it's a symbol of hope, change, and second chances. 'This is about saving lives, protecting our communities, and breaking the cycle of violence.' It will be illegal to have a ninja sword after August 1, and anyone caught with one could face six months in prison, set to increase to two years under plans in the Crime and Policing Bill. Policing minister Dame Diana Johnson said: 'This Government is taking a different approach to tackling knife crime – one rooted in partnership with those who have first-hand experience of this devastating crime. 'We know that young people involved in crime can have complex pasts and often deep-rooted mistrust in authority, and I truly believe it's this kind of collaboration that will save young lives.'
Yahoo
20-05-2025
- General
- Yahoo
Matsato Chef Knife Reviews [Urgent Update]: Don't Buy Until You Read This
KEARNY, N.J., May 20, 2025 (GLOBE NEWSWIRE) -- Let's be honest—most kitchen knives are just... fine. They get the job done, until they don't. Maybe they crush tomatoes instead of slicing them, or they make you work twice as hard to prep dinner after a long day. Sound familiar?For years, I bounced between budget knives that dulled within weeks and 'premium' blades that looked nice on the counter but couldn't handle a tough onion without chipping. That is, until I stumbled upon the Matsato Knife—a blade that promised not just better slicing, but a better cooking experience altogether. At first, I was skeptical. Another Japanese-inspired knife claiming to blend centuries-old craftsmanship with modern performance? I'd heard that before. But then I saw the details: ice-hardened steel, a laser-carved index finger hole for grip, and a handle made from roasted beechwood that looked like it belonged in an art gallery. So I decided to test it. What followed genuinely surprised me—and in this in-depth Matsato Knife review, I'm sharing everything I discovered. From performance in real kitchen scenarios to whether it actually lives up to the hype, you'll get the full picture here. By the end, you'll know: Whether Matsato can handle both delicate prep and tough cuts What sets it apart from every other knife I've used And ultimately, if it's worth adding to your kitchen arsenal—or gifting to someone who loves to cook Let's get into it. The Problem With Most Kitchen Knives If you've spent any time in the kitchen—whether you're a weeknight warrior or a full-blown culinary enthusiast—you've probably had your fair share of frustrating knives. Some are so dull they crush more than they cut. Others feel unbalanced, awkward, or worse… cheap. And even the expensive ones? They often look sleek at first but wear down fast, losing their edge in both performance and literal sharpness. Let me paint a picture. You're prepping dinner. You grab your go-to knife. It used to be great, but now? It takes two hands and a prayer to get through a tomato. You end up hacking at ingredients instead of gliding through them. It's exhausting, and frankly, it makes cooking way more stressful than it needs to be. And don't even get me started on knives that chip, rust, or start wobbling at the handle. For something that's supposed to be a kitchen essential, most knives on the market fall embarrassingly short when it comes to reliability, comfort, and long-term durability. So what's really going on? The truth is, most modern knives are either mass-produced with flimsy materials, or they're overpriced for the quality they deliver. They lack thoughtful craftsmanship. They're built to look good on shelves—not to perform well over time. That's the gap Matsato set out to fill. Rather than cut corners, they doubled down on performance. They took cues from traditional Japanese forging techniques and added smart, ergonomic upgrades like the index finger control hole and an ice-hardened steel process that most knives don't come close to using. The result? A kitchen knife that doesn't just work—it changes how you cook. Let's take a closer look at what makes Matsato such a standout in the next section. What Is the Matsato Knife? At first glance, the Matsato Knife might just look like a sleek, modern kitchen tool. But once you hold it in your hand—or glide it through a tomato with zero resistance—you realize it's something else entirely. Matsato is more than just a chef's knife. It's a thoughtful fusion of traditional Japanese blacksmithing and modern-day performance engineering. The blade is forged from high-quality 4CR14 stainless steel and taken through an ice-hardening process that locks in razor-sharp precision. We're talking steel that's cooled to –148°F to form martensite—a fancy way of saying: this blade stays sharper, longer. But performance isn't where the story ends. Matsato's handle is crafted from real roasted beechwood—a naturally dark, textured hardwood that doesn't just look good, it feels right. It's contoured to your grip, balanced just right, and topped off with a laser-carved finger hole for next-level control. This isn't a gimmick. That index finger groove gives you better leverage and stability, especially when precision matters. Even better, the knife's blade has dimples—yep, dimples—that keep food from sticking. Ever sliced into cheese, fruit, or raw fish and had it cling to the blade like static? Matsato solves that. Every chop, every slice, every dice is smoother, faster, cleaner. And for all its craftsmanship, it's not some collector's piece meant to live in a display case. This knife is made to be used—and used hard. Whether you're carving a roast, prepping veggies, or slicing delicate herbs, Matsato's design makes the job feel effortless. At a glance, here's what you're getting: A razor-sharp, ice-hardened stainless steel blade A gorgeous, non-slip beechwood handle A unique index finger cut-out for extra control Dimples that reduce food sticking Balanced weight that feels just right in your hand So, what is the Matsato Knife? It's a knife built for people who love to cook—and hate wasting time wrestling with dull blades or second-rate kitchen tools. What Are the Key Features of the Matsato Knife?At first glance, the Matsato Knife might just look like another stylish blade—but take a closer look, and you'll realize it's a masterclass in thoughtful craftsmanship. Every detail is engineered to make your kitchen life easier, smoother, and more enjoyable. Let's dive into the standout features that separate Matsato from the pack. Laser-Carved Index Finger Hole for Precision Grip This isn't just a cool design feature—it's a functional innovation that gives you expert-level control. The precisely cut index finger hole allows your hand to naturally guide each cut, giving you more stability and finesse, especially when tackling delicate tasks. Whether you're slicing scallions or breaking down a butternut squash, it feels like the knife is simply part of your hand. Ice-Hardened Stainless Steel Blade We're not talking ordinary metal here. Matsato's blade goes through a cryogenic treatment, dropping below –148°F to form martensite—a hardened structure that boosts strength, edge retention, and resistance to wear. This is the same science used in high-performance engineering, now in your kitchen. Translation? A sharper blade that lasts longer and holds up to heavy use without losing its edge. Beech Wood Handle for All-Day Comfort Plastic handles may be functional, but they'll never feel as good as real wood. Matsato's roasted beech wood handle is smooth, sturdy, and naturally textured to enhance grip. It's slip-resistant even in wet hands, and its balanced weight means your wrist won't fatigue halfway through chopping onions or prepping a roast. Traditional Japanese Craftsmanship, Modern Standards Matsato isn't mass-produced. Every knife is made through a meticulous 138-step process rooted in age-old Japanese blacksmithing techniques. Each blade is carefully forged, polished, tested, and refined to ensure it lives up to both heritage and modern performance standards. The result? A knife that feels as refined as it looks—and cuts like a dream. Perfectly Balanced for Full Control A knife that's too blade-heavy feels clumsy. One that's too light can be dangerous. Matsato hits the sweet spot with balanced weight distribution that feels just right. Whether you're a weekend cook or a culinary pro, the knife moves where you want it to—no strain, no guesswork, just fluid motion and dependable results. Rigorous Testing = Proven Performance Before it ships out, every single Matsato knife goes through a battery of tests—from edge sharpness and hardness to durability and comfort. This isn't about flashy marketing; it's about delivering a knife that's been stress-tested to perform, whether you're preparing a family dinner or cooking under pressure in a professional kitchen. Are Matsato Knives Any Good?Let's be honest—there are a lot of kitchen knives out there that promise the world and deliver a mediocre slice of tomato. So when we say Matsato knives are 'good,' we're not just talking about surface-level quality. We're talking about a knife that actually delivers where it matters most: performance, control, longevity, and the overall cooking experience. From the moment you pick up a Matsato knife, the difference is obvious. The balance feels just right in your hand. The edge glides through veggies, meats, and herbs like a hot knife through butter. And thanks to the laser-carved finger hole, you don't have to wrestle for precision—you get it instantly. But Matsato's strength isn't only in the handling—it's in the blade itself. Thanks to a meticulous cryogenic ice-hardening process, the 4CR14 stainless steel is transformed at a molecular level, making it resistant to wear, warping, and dulling. That edge? It stays razor-sharp much longer than typical chef knives, even with regular use. We're also impressed by the craftsmanship behind the blade. The 138-step production process isn't marketing fluff—it's a real, rigorous standard that fuses traditional Japanese forging with modern testing. Each knife is inspected for structural strength, edge consistency, and visual appeal before it leaves the factory. That means you're not just getting 'a knife'—you're getting one that's already proven itself worthy. So, are Matsato knives any good? They're not just good—they're standout performers. Whether you're a seasoned chef or a home cook who wants better tools in the kitchen, this is the kind of knife that makes you wonder how you ever settled for less. Why Is the Matsato Knife Better Than Regular Knives?Let's face it: most regular knives are a gamble. They start out sharp, sure—but give them a few weeks, and suddenly you're sawing through tomatoes or praying the blade doesn't slip mid-chop. The issue? Mass-produced knives often cut corners on steel quality, balance, and ergonomics. Matsato flips that narrative. Right out of the box, its sharp blade makes an immediate impression. We're not talking 'kind of sharp'—we're talking laser-precise, effortless slicing that feels like the knife is doing the work for you. That's thanks to the 4CR14 stainless steel, cryogenically treated to retain its edge far longer than the average blade. But sharpness alone doesn't win the day. What truly sets Matsato apart is its attention to ergonomic design. The handle, carved from premium beech wood, is curved to rest comfortably in your palm. And then there's the finger hole—a subtle yet genius feature that stabilizes your grip, guiding every cut with total confidence. If you've ever used a knife that felt like a chore to hold, Matsato is the refreshing opposite. When you compare this to regular knives, the difference is night and day. Cheap blades chip, warp, and lose sharpness fast. Their handles? Often plastic, prone to slipping when wet, and never designed with real hand comfort in mind. Matsato's 138-step build process ensures consistency, strength, and craftsmanship you can feel in every motion. In short: it's not just sharper. It's smarter. Matsato is the kind of knife that makes regular knives feel like toys—and once you try it, you'll wonder why you didn't upgrade sooner. Is the Matsato Knife Really Worth My Money? Let's be real—when you're shopping for a kitchen knife, it's easy to get lost in a sea of options. Some promise razor-sharp edges but dull out after a few uses. Others look beautiful on your countertop but fall short when it's time to chop, dice, or slice. So, is the Matsato Knife worth it? Based on real-world feedback and countless Matsato Knife reviews, the answer is a confident yes. At just €29.95 (thanks to a generous 70% discount), you're getting more than a sharp blade—you're getting a finely tuned cooking instrument backed by Japanese craftsmanship and modern precision. Many Matsato Knife reviews rave about how the edge retention saves them time and hassle—no need to constantly sharpen before every meal. And it's not just about staying sharp. What you're really paying for is the total experience. The ergonomic beech wood handle feels like it was made for your hand. The balance makes cutting feel smooth and controlled. The ice-hardened stainless steel blade? Built to last. Users in the U.S., Canada, and Australia consistently mention in Matsato Knife reviews how the knife retains its edge even after months of heavy use—something most budget knives can't compete with. Then there's the emotional value. Let's not overlook how satisfying it is to prep dinner with a knife that slices effortlessly and looks good doing it. It makes cooking less of a chore and more of a joy. For many users who left Matsato Knife reviews, that alone makes the price feel like a steal. And don't forget: your order includes a free recipe book to spark inspiration in the kitchen. Whether you're a weeknight warrior or a culinary enthusiast, this knife will meet you where you are—and elevate you from there. Bottom line? Matsato isn't just another kitchen tool—it's an investment in smoother meals, better prep, and a more enjoyable cooking experience. And according to the Matsato Knife reviews we've seen, it's one of the few tools people are genuinely excited to use every single day. How Can I Use the Matsato Knife?Unboxing your Matsato Knife is the first step to upgrading your kitchen game. But once it's in your hands, knowing how to use and care for it properly can make all the difference. Here's a simple guide to help you get the most out of it: 1. Start with a safe remove the knife from its packaging. If you opted for the deluxe box, you'll find it nestled securely inside. The moment you lay eyes on the steel and beechwood combo, you'll get why this isn't your average kitchen knife. 2. Rinse before the knife a gentle wash with warm water and mild soap. This helps clear any manufacturing residue. Dry it completely—especially the handle—to keep the wood grain rich and healthy. 3. Get familiar with the really sets this knife apart is the contoured beechwood handle and the precision-cut index finger hole. Slide your index finger through that groove, and you'll feel how the knife naturally aligns with your hand. It's subtle, but powerful—like switching from manual to power steering. 4. Use it like a onions, dice herbs, slice through steak or even delicate tomatoes—the blade can handle it all. Its ice-hardened edge stays razor-sharp, so you're not sawing or forcing your way through anything. That means less fatigue and more confidence in every motion. 5. Pair it with the right hard surfaces like marble, ceramic, or glass. A soft wooden or BPA-free plastic cutting board is your best friend here. It protects both the blade and the board while keeping your cuts clean. 6. Clean it wash only. No dishwashers, no harsh chemicals. Wipe it clean and dry it immediately. This preserves both the blade edge and the beautiful wood handle for years of daily use. Whether you're prepping a quick stir-fry or carving a holiday roast, the Matsato Knife is built to perform with precision and poise—just like a proper kitchen essential should. Why Should I Buy the Matsato Knife? If you've ever wrestled with a regular kitchen knife that couldn't hold its edge, slipped in your hand, or simply felt like a chore to use, then it might be time for an upgrade. And not just any upgrade—a premium knife that combines cutting-edge steelwork with time-honored craftsmanship. The Matsato knife isn't built like the cheap mass-market blades crowding store shelves. It's crafted for real results, not flashy gimmicks. You're not just paying for a sharper blade—you're investing in a smarter kitchen experience. Thanks to its thoughtful engineering and ice-hardened steel, you'll spend less time sawing through tough cuts and more time actually enjoying your prep work. And let's not forget comfort. The ergonomic handle, carved from beech wood with a natural dark grain, fits snugly in your palm. Whether you're prepping a quick lunch or diving into a weekend cooking project, the strong grip and intuitive blade curves help the knife move as effortlessly as your own hand. This isn't just a tool—it's the kind of blade that makes slicing satisfying again. Many buyers agree this knife ticks all the boxes of the perfect kitchen knife: durable, sharp, comfortable, and surprisingly affordable given its craftsmanship. If you're looking to replace that drawer full of forgettable knives with something that just works—and keeps working—the Matsato Knife is an easy choice. What Are The Key Benefits of the Matsato Knife? Whether you're a professional chef or a home cook leveling up your skills, the Matsato Knife delivers in ways that go far beyond a regular kitchen knife. 1. Superior Precision and ControlWith its laser-carved index finger hole and curved blade architecture, Matsato gives you a level of control that's typically reserved for high-end chef tools. The blade curves are designed to match the motion of your hand, making each cut feel intuitive and fluid. 2. Long-Lasting SharpnessThe secret lies in its ice-hardened construction—cooled below -148°F to enhance the steel's edge retention. This keeps your knife razor-sharp longer, reducing the need for frequent honing or sharpening. It's one of those small differences that adds up in big ways over time. 3. Versatility Without Switching ToolsNeed to dice an onion, carve a roast, and chiffonade herbs all in one meal? Matsato handles it all. It's not just a premium knife, it's your go-to for nearly every kitchen task, replacing a clutter of dull, inefficient blades. 4. Comfort Meets CraftsmanshipIts ergonomic handle, made from dark, richly grained beech wood, is more than just beautiful—it's built for endurance. You'll feel the strong grip the moment you pick it up, with a natural balance that reduces wrist fatigue and lets you cook longer with less effort. 5. Kitchen Aesthetics That InspireYes, performance is king—but it doesn't hurt that the Matsato Knife is a stunner on the countertop. It's sleek, polished, and thoughtfully designed—so you'll feel like a pro every time you slice. Simply put, this isn't another generic blade. The Matsato Knife earns its spot in your kitchen by merging comfort, precision, and timeless craftsmanship—all in one sleek package. Matsato Knife Reviews: Pros and Cons Pros When a product is truly exceptional, the pros tend to write themselves. That's certainly the case with the Matsato Knife. Based on a blend of customer feedback and hands-on experience, here are the standout advantages: Unmatched sharpness: Cuts cleanly through meat, vegetables, and fruit with minimal effort. Ice-hardened durability: The -148°F steel treatment helps the blade hold its edge far longer than standard knives. Versatile for all kitchen tasks: From fine mincing to hefty carving, it handles it all with ease. Ergonomic grip: The beech wood handle is not only beautiful but built for long sessions without strain. Anti-stick dimples: Foods like cheese, potatoes, and even raw meat glide off the blade instead of clinging. Balanced weight distribution: Makes the knife feel like a natural extension of your arm, reducing fatigue. Stylish appearance: It's as much a conversation piece as it is a cutting tool. Rigorous 138-step craftsmanship: Ensures each unit meets exacting standards before it ships out. Free recipe book: A thoughtful bonus that makes it gift-worthy right out of the box. Huge 70% discount: Makes it one of the best-value premium kitchen knives available online today. 30-day money-back guarantee: Try it risk-free and return it if it's not a fit—no questions asked. These aren't just bullet points—they're real reasons why thousands of home chefs are making the switch. Cons As much as the Matsato Knife has earned its place as a kitchen favorite, no product is completely without drawbacks. Here are a few things to keep in mind before purchasing: Not available in stores: You won't find it at your local supermarket or kitchenware shop—it's sold exclusively online via the official website. Limited-time discount: The 70% off promotion may end without notice, meaning hesitation could cost you. Hand-wash only: While not a dealbreaker, this knife isn't dishwasher safe. To maintain its edge and handle integrity, it should be washed and dried by hand. May feel too sharp for some beginners: If you're not used to handling high-performance blades, there's a small learning curve in managing its razor-sharp edge safely. That said, these cons are mostly situational and don't reflect any real flaw in the knife itself—just things worth knowing before adding it to your culinary lineup. >> CLICK HERE TO BUY YOUR MATSATO KNIFE FROM THE OFFICIAL WEBSITE AT MASSIVE DISCOUNT TODAY [DISCOUNT EXPIRES SOON] < > CLICK HERE TO BUY YOUR MATSATO KNIFE FROM THE OFFICIAL WEBSITE AT MASSIVE DISCOUNT TODAY [DISCOUNT EXPIRES SOON] < > CLICK HERE TO BUY YOUR MATSATO KNIFE FROM THE OFFICIAL WEBSITE AT MASSIVE DISCOUNT TODAY [DISCOUNT EXPIRES SOON] < > CLICK HERE TO BUY YOUR MATSATO KNIFE FROM THE OFFICIAL WEBSITE AT MASSIVE DISCOUNT TODAY [DISCOUNT EXPIRES SOON] < > CLICK HERE TO BUY YOUR MATSATO KNIFE FROM THE OFFICIAL WEBSITE AT MASSIVE DISCOUNT TODAY [DISCOUNT EXPIRES SOON] < > Click Here To Buy Your Matsato Knife From The Official Website At Massive Discount Today [Discount Expires Soon] < > Click Here To Buy Your Matsato Knife From The Official Website At Massive Discount Today [Discount Expires Soon] < > Click Here To Buy Your Matsato Knife From The Official Website At Massive Discount Today [Discount Expires Soon] << Project name: Matsato KnifeTel.: +1 (434) 425-7300Company Number: 306178201VAT Code: LT100015603714Full Name: Harry BaileyWebsite: support@ This media platform provides the content of this article on an "as-is" basis, without any warranties or representations of any kind, express or implied. We do not assume any responsibility or liability for the accuracy, content, images, videos, licenses, completeness, legality, or reliability of the information presented herein. Any concerns, complaints, or copyright issues related to this article should be directed to the content provider mentioned above. Photos accompanying this announcement are available at:
CNET
17-05-2025
- General
- CNET
How to Safely Pack Your Kitchen Knives for a Smooth Move
When it comes to moving, most people focus on the obvious: their bulky appliances and delicate dishware. It's easy to remember to carefully box up your microwave or wrap your wine glasses in bubble wrap. Utensils? They usually get tossed in a box without much thought. After all, most are built to handle some wear and tear. But kitchen knives are in a category of their own. A high-quality chef's knife isn't just another tool. It's an essential part of your kitchen and, in many cases, a serious investment. If not packed properly, knives can get dangerously dull or damaged in transit. Dull blades aren't just frustrating, they're more hazardous to use, since they require more pressure and become more likely to slip, according to the University of Rochester Medical Center. To protect your knives (and your fingers), here's how to pack them the right way so they arrive sharp, safe and ready to slice. For more moving tips, see how to make extra cash selling unwanted items before you move and tips and tricks for first-time movers. Gather tools for packing your kitchen knives First things first. You'll need to collect the supplies you need to pack your knives safely: Tape Newspaper or packing paper A marker or pen for labeling Group your knives by type before packing Take the time to pack your knives properly. Believe me, it's worth the effort. Avoid bundling your steak knives, butcher knives and chef's knives together in one wrap. Instead, group them by size and type before packing. This not only makes wrapping safer and more organized, but also makes unpacking easier, so you'll know where each knife belongs when you settle into your new kitchen. Wrap your knives to prevent damage The right way to wrap your kitchen knives can prevent damage during a move. Here's how to do it. Place two or three sheets of packing paper on a flat surface. Then place one knife on an angle near a corner of the sheet. There should be enough room between the corner of the sheet and your knife for proper wrapping. Start by rolling the sheet from the corner and wrapping the first knife fully. Once the first knife is covered, place the second knife next to it, with the blade pointing in the opposite direction from the first. Repeat until the sheet is completely rolled up, then secure it with tape. Label the wrapped paper so that anyone unpacking the knives knows to be careful and can quickly find the type of knife they're searching for. For additional cushioning, you can cover the whole package with bubble wrap. After your knives have been wrapped, place them in a moving box. Or just wrap your entire knife block If you store your knives in a wooden block and want a quicker packing option, there's a simple solution: Wrap the entire block in shrink wrap. It's fast, easy and keeps everything contained with no need to wrap each knife individually. Keep in mind, however, that this method doesn't offer the same level of protection as wrapping knives one by one. In fact, one common downside of knife blocks is that the wooden slots can gradually dull the blades over time. Still, it's a convenient option. Once you peel off the shrink wrap at your new place, your knives are ready to use, no extra unpacking required. For even more moving tips, learn about the best moving companies of 2025 and where to find free cardboard boxes.
CNET
09-05-2025
- General
- CNET
How to Properly Pack Your Good Kitchen Knives During a Move
When you're moving, big or fragile items tend to get the most attention since they usually require the most effort to pack up and move. This means large, heavy kitchen appliances like microwaves or stand mixers, for example, and fragile items like plates, glasses and mugs. Most utensils don't need much attention when packing because they're usually designed to take some abuse (unless it's the family silver). Kitchen knives, however, are a different story. A sharp chef's knife is an invaluable kitchen tool and depending on the brand you buy, it can be an expensive one, too. When you make your move to a new home, you want to keep those chef's knives in tip-top shape as you pack them away or you'll run the risk of dulling them in transit. Dull knives are not only less functional but also more dangerous to use. This is because they require a stronger force to chop and cut ingredients, which can increase the risk of slippage, as the University of Rochester Medical Center explains. Here's how you should be wrapping and packing your kitchen knives to keep them free of nicks and as sharp as ever. For more moving tips, check out how to make some extra cash selling unwanted items before you move and tips and tricks for first-time movers. Gather tools for packing your kitchen knives CNET First, collect the supplies you need to pack your knives safely: Newspaper or packing paper Tape A marker or pen for labeling Group your knives by type before packing Set aside the time to do this right. Don't throw your steak knives, butcher's knives and chef's knives all together in one wrap. First, group knives by size and type to make them easier to wrap. This will also help take some guesswork out of the process when you're unpacking things. How to wrap your knives to prevent damage Here's how to wrap your kitchen knives so they won't get damaged during a move. Place two or three sheets of packing paper on a flat surface. Place one knife on an angle near the corner of the sheet. There should be enough room between the corner of the sheet and your knife for proper wrapping. Begin by rolling the sheet from the corner and wrapping the first knife fully. Once the first knife is covered, place the second knife next to it, with the blade pointing in the opposite direction from the first. Repeat until the sheet is completely rolled up, then secure it with tape. Label the wrapped paper so that anyone unpacking the knives knows to be careful and can quickly find the type of knife they're searching for. For additional cushioning, you can cover the whole package with bubble wrap. After your knives have been wrapped, place them in a moving box. Alternately, you can wrap your entire knife block If you keep your knives in a wooden storage block and don't want to take the time to wrap each knife in paper, there's an easier packing method. Just wrap the whole knife block with shrink-wrap and you're done. It doesn't get much easier than that. This method won't protect your knives as well as wrapping them individually would; one big knock against knife blocks is that the wooden slats can dull knife blades. But it is convenient. Once you remove the shrink-wrap, your knives are all unpacked and ready to go. For more moving tips, learn about the best moving companies of 2025 and where to find free cardboard boxes for your move.
