Latest news with #knives
WIRED
3 days ago
- Entertainment
- WIRED
Do You Need a Barbecue Knife?
These specialty blades—cutlass-shaped mini machetes made for chopping grilled and smoked meats—aren't a necessary addition to your grill game. But they're fun, and they get the job done. Courtesy of Schmidt Brothers/Messermeister All products featured on WIRED are independently selected by our editors. However, we may receive compensation from retailers and/or from purchases of products through these links. A while back at my favorite kitchen-gear trade show, I spotted what appeared to be a trending category: barbecue knives. Their distinguishing characteristics seem to be a fairly tall blade, a shape that encourages a wokka-wokka–style rocking motion, and a target audience that skews heavily toward dudes with beards. Not all of those traits scream 'great for grilling,' but I was intrigued. One question immediately stuck in my head: What, if anything, makes a knife grill-friendly? Those I'd come across certainly had a look that blended pirate cutlasses and samurai swords, along with Japanese kitchen knives and occasionally Chinese cleavers. Ads with Guy Fieri look-alikes who were 'blown away' by this 'radical design' quickly began crufting up my social media feeds. I sent a note off to my trusted knife guy, Bob Tate, at Bozeman Knife Sharpening & Supply to get his take on barbecue knives. He had just sharpened one for a client and found that it 'looked like a cross between something Attila the Hun would use in battle and a zombie slayer.' This one in particular struck him as the product of celebrity chefs and knife designers who needed to justify their existences. He clearly couldn't see the point, preferring to steer customers considering a set toward the famous trifecta of a chef's knife, paring knife, and bread knife. 'I tell them they'll be able to do 90 percent of everything they need to do and be way happier doing it 'cause they've got a superior product,' Tate says. Courtesy of Messermeister Charmed Knife Though I didn't smell a rat, something felt just a little bit made up about this knife style, so I called a couple of them in for testing. First to arrive was the eight-inch Messermeister Avanta Kendrick BBQ Knife, with a swashbuckler vibe, a curved spine (the top of the blade), a handle that continued that arc upward, and the sides of the blade painted black. (If you need even more macho than all that, check out the video.) The knife is a bit blade-heavy, a style that is not my jam, but it felt good to wield. Messermeister is a well-respected brand among both pro chefs and home cooks. Chad Ward, author of An Edge In The Kitchen , calls one of Messermeister's traditional nine-inch chef's knives 'just about perfect.' This led to a bit of confusion as I got chopping, when my reaction started at 'what the?' and proceeded to 'ouch!' A few things became clear as I chopped my way through piles of onions, carrots, herbs, and meat. First, the upward handle angle had peculiar effects on the knife's behavior. Imagine the grip you'd use on a 'regular' knife, which is vaguely like shaking someone's hand. Now watch what your hand needs to do to accommodate an upward handle angle. It gets awkward kind of quickly, right? Courtesy of Mike Panic/Messermeister First, it made me want to be taller, which is peculiar because I'm a smidge over six feet, and in kitchens I'm usually wishing for a higher countertop. Here, I wanted my cutting board a few inches lower to compensate for the knife. Plus the blade height, well over two inches high for most of its length, meant that using the tip to do delicate work was not really an option. Plus, in a reversal from the rocking motion the knife seems to be designed for, the handle angle encouraged me to use more of a push cut, more typically used with a knife like a santoku with very little curve to the edge. This got more peculiar when I held it up next to my existing knives and realized the big swoop of the blade was notably similar to my classic German chef's knife. Unconsciously, this made me move my pinch grip—where the blade is held between the thumb and forefinger while the other three fingers stay on the handle—even further forward in order to get the knife to cut like I wanted it to. When I asked the folks at Messermeister specific questions about it, the company's executive vice president responded with a quote, more than half of which was marketing copy pulled directly from the Messermeister website. He also mentioned European butchers and fishmongers, a 'butcher's style blade,' a compact cleaver, mezzaluna, and a 'ulu-style skinning knife.' It was some serious knife-dude word salad, but apparently I was covered from prep to flensing! Did I mention the sharp corners on the top of the spine started giving me blisters? Courtesy of Schmidt Brothers In pleasant contrast, the other barbecue knife was a lot of fun. Schmidt Brothers Cutlery sent me the eight-inch Chef's BBQ Knife from its Zebra Wood 6-PieceBBQ BBQ Knife Set, a firmly middle-of-the road collection it sells through Costco and kitchen gear retailers. It is light, not too tall, with a gradual taper and dimples (aka kullens) along the sides that help keep food from sticking. It was a bit of a cross between a slicer and a santoku, particularly the latter's profile and the minimal swoop of the belly. I was surprised at how much I enjoyed using it. I liked the rounded and slightly large grip and far more centered weighting. A butternut squash would max out this knife's capabilities, and it's certainly not made for skinning anything, but I still loved using it. Frankly, the whole 'barbecue knife' concept is a little lost on me, but more than once I considered adding this knife to my own lineup. What all this testing with two very different blades underscored was the importance of trying a knife out before committing to it. Messermeister isn't mistakenly making a blade-heavy knife; some people love that. I suppose you could cheat and order one online and ship it back if it doesn't work out, but swinging past a great knife shop will allow you to compare multiple styles and pay big dividends. (If you're in Bozeman, Montana, go see Bob Tate and tell him I said hello!) A barbecue knife may be more of a hazy marketing idea than anything else, but they're not complete bunk, either. If you try one and like it and because of that enjoy cooking more, then that sounds like a great knife to me.
Yahoo
6 days ago
- General
- Yahoo
Amazon is selling a $65 Cuisinart 12-piece knife set for $21 (that's 68% off!)
If you love to cook, chances are your well-worn knives could use a refresh — and in our opinion, your search ends here. This Amazon-favorite Cuisinart 12-Piece Knife Set has received over 5,600 five-star ratings, so you know it's doing something right. Colorful, sharp and with a knife for pretty much any task a home cook would need to complete, it's a kitchen must-have. You won't have to worry about breaking the bank, either, as it's on mega markdown for $21 (down from $65). That's nearly 70% off. Why is it a good deal? 💰 Other knife sets can set you back anywhere from $50 to $1,000 (yup, it's true). But you can grab this smartly designed, color-coded collection that's backed by a lifetime warranty for just a bit over $20 when you click the on-page coupon. We can't think of a better addition to your culinary arsenal. These also make a great gift for that home chef in your life, and the price hasn't gone lower than this all year. Why do I need this? 🤔 Made with high-quality stainless steel and a nonstick coating for easy slicing, this Cuisinart set includes an 8-inch chef's knife, an 8-inch slicing knife, an 8-inch serrated bread knife, a 7-inch santoku knife, a 6.5-inch utility knife and a 3.5-inch paring knife. You will be ready to slice anything, and the pretty pastel colors will look gorgeous in your kitchen. Each knife comes with a matching sleeve to keep blades sharp — and to protect your hands while you're rummaging through kitchen drawers. Not only are the pastel tones a fun pop of color, but they also make it a breeze to identify the right knife for each task and reduce the risk of cross-contamination during food prep. What reviewers say 💬 Well, thousands of them say this Cuisinart knife set is a deal you don't want to pass up. Pros 👍 "Wow, these knives are so sharp and so easy to handle," raved a happy home cook. "You can cut a tomato paper-thin; because of the sharpness, they just glide through without having to put a lot of pressure on them. Buy them, you will love them, but beware, they are REALLY sharp and stay that way." Another satisfied slicer said, "I have owned expensive knives before where the paring knife costs more than this complete set. I can't say enough good things about these knives. ... Beyond sharp, perfectly balanced and the right knife for every job. I highly, highly recommend these wonderful knives." "We love these knives!" exclaimed a third. "Have had them for a year now, and they've maintained their quality and sharpness. Great purchase." Cons 👎 "Great selection of different sizes and uses," wrote a mostly pleased purchaser. "Just wish the guards would allow for knives to attach to a magnetic board." "The only con I have is I wish they would put the names of the blades on each cover," shared a final fan. "I am not so good at knowing which one to use." P.S. If your existing knives are salvageable but could use a little honing... If you have Amazon Prime, you'll get free shipping, of course. Not yet a member? No problem. You can sign up for your free 30-day trial here. (And even without Prime, you'll still get free shipping on orders of $35 or more.) The reviews quoted above reflect the most recent versions at the time of publication. Looking for more great Amazon home deals? Check these out: Vacuums Home Kitchen
Khaleej Times
6 days ago
- Business
- Khaleej Times
'So Trump-like': relief but no surprise in Japan as US cuts tariffs
In the Japanese city of Seki, famed for its razor-sharp artisan knives, news that incoming US tariffs will be lowered is welcome but not entirely unexpected. Around 40 percent of kitchen blades produced in Seki, where knifemaking expertise dates back 700 years, are exported to the United States, local authorities say. The two countries announced Wednesday they had cut a deal to lower the 25-percent tariffs on Japanese goods threatened by US President Donald Trump -- starting on August 1 -- to 15 percent. "Lower tariffs are better" but "I'm not that surprised" at the trade deal, said Katsumi Sumikama, head of Sumikama Cutlery in Seki. "I don't know what truly happened, but I feel like maybe Trump thought tariffs up to 15 percent were acceptable, and boldly proposed a higher tariff rate at first," Sumikama told AFP. "Then as the negotiations took shape, he tried to create a good impression in the public eye by lowering it from 25 percent. That kind of strategy would be so Trump-like." The US leader, who hailed the Japan deal as "massive", has vowed to hit dozens of countries with punitive tariffs if they do not hammer out a pact with Washington by the end of July. Japan is one of five nations to have signed an agreement -- along with Britain, Vietnam, Indonesia and the Philippines -- after Trump said in April he would strike "90 deals in 90 days". Headlines have focused on the impact of US tariffs on the likes of Toyota and others in Japan's huge auto industry, as well as trade in steel, rice and other key goods. But Japanese knives have in recent years become a luxury must-have in kitchens worldwide including the United States, partly fuelled by a pandemic-era home cooking boom. 'Weathered the storm' Blademaking in Seki dates back to the 14th century, when the city in the mountains of Gifu region became a major producer of swords thanks to its rich natural environment. Today its knives are prized for their precision, sleek finish and long lifespan, with record tourism to Japan also boosting sales for companies like Sumikama Cutlery. Exports to North America, including Canada, account for just five percent of the firm's sales on a value basis. The company exports more knives to Europe and other Asian countries. CEO Sumikama, who is in his 60s, said he did not plan price hikes for the US market, even before the tariffs were reduced. Seki's industry has "weathered the storm" through the decades, including during exchange rate fluctuations -- with one dollar worth 80 yen or more than 300 yen at times, he told AFP. On the US side, clients have also survived tumultuous events such as the 2008 financial crisis, meaning they are "not worried at all" about tariffs, he added. If Trump is "trying to make America strong by deliberately raising tariffs" he should know that "problems cannot be solved by such simple means", Sumikama said, adding that "American people will have to bear the burden of higher costs". Sumikama Cutlery, which has about 30 workers, uses machines that guarantee accuracy to one-thousandth of a millimetre to make the knives, then artisans finish the job by hand. Japanese knives make food taste better, "have unique 'wabi-sabi' aesthetics" -- meaning beauty in imperfection -- "and when it comes to sharpness, they're second to none", Sumikama said. "Different countries have different strengths and weaknesses... even if President Trump tells people to make (Japanese-style) knives, they cannot."
CNET
7 days ago
- General
- CNET
Killing Your Knives Slowly? Stop Doing These 7 Things
If you spend any time cooking at home, you know how much easier prep work becomes when your knives are sharp, balanced and in great shape. But even top-quality blades can take a beating if you're not careful. A few common kitchen habits, ones you might not even realize are harmful, can dull or damage your knives fast. Scraping food off a cutting board with the blade's edge or tossing your knives into a drawer without a sheath might feel harmless, but both can shorten their lifespan. Even oversharpening, which seems like a good maintenance habit, can slowly wear down the blade's structure over time. Protecting your knives doesn't require special tools, just a little awareness. By avoiding these sneaky mistakes, you'll extend the life of your knives and make every slice feel effortless. If you're in search of a fantastic new knife, we've got great news. We've tried out more than 10 different options and put together a list of the best chef's knives for 2025. If you already have a knife that's your No. 1, continue reading to find out the most common mistakes people make that can ruin even the most high-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 several reasons, your knives should never be put 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. 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.
Yahoo
18-07-2025
- Yahoo
Police dispersal order after 'large group with knives' reported in Thamesmead
Police have authorised a dispersal order in Thamesmead after reports of a large group with knives. A section 35 dispersal order is in place around a large section of Thamesmead today (July 18) between 4.45pm and 11.5pm. It follows reports of a large number of young people in possession with knives, the Metropolitan Police said. A Section 35 Dispersal Order has been authorised by Insp BANFIELD in the below zone between 16:45pm and 23:59pm on 18/07/2025 due to reports of large numbers of young people in possession of knives. CAD 5988/18JUL25 refers. — Greenwich MPS (@MPSGreenwich) July 18, 2025 Section 35 gives a police constable and a police community support officer in uniform the power to exclude a person from an area for a period of up to 48 hours with a police inspector's authority. The Metropolitan Police has been approached for more information about the knife sighting.
