Author: Daniel Cole
Daniel Cole
Daniel Cole is the byline for Easy Cooking Ways' knife and kitchen-tool coverage. Guides published under it read steel type, hardness rating, blade geometry, tang construction and handle material, and explain what each one predicts about edge retention, balance and how long a tool lasts. Every guide starts from the same question — does this tool earn its place in the drawer — and is researched from published specifications and recognised standards rather than from hands-on testing.
Japanese steel hardened to 66 HRC is not a gimmick—it changes how fast you prep. We rank six Miyabi Black knives for grip, edge, and wrist fatigue.
From D2 fixed blades to Damascus neck knives, five standout picks for anyone comparing quality knife shops in Los Angeles before they buy.
Most ‘Japanese fighting knives’ sold online are decorative wall-hangers. We break down the six that actually earn a spot on your belt.
Six guides to world knives, ranked by historical accuracy, photo quality, and whether they cover Eastern and Western traditions equally—or ignore.
Most home cooks ruin their blades by choosing branding over steel. Here’s how to pick a pro knife that actually holds an edge.
Supporting a bladesmith shouldn’t mean a shirt that cracks after three washes. We break down which local knife maker merchandise actually holds up.
What separates a $30 steak knife set from one that lasts decades? Blade steel, tang, and edge geometry. We compare the best global steak knives.
Carbon steel holds an edge like nothing else, but rust lurks in every drop of water. Here’s what to know before buying a blade from a storied old.
Edge retention and handle ergonomics decide a knife’s real worth. Our no-nonsense specialist breaks down sharp brand knives worth buying in 2026.
We compared six high-end steak, cheese, and pocket knives to find which ones are genuinely worth the splurge. The Laguiole en Aubrac set won on.
Four hunting sets on the bench, one steel that actually holds an edge in the field, and the honest breakdown of which game knives earn a spot in.
Serrated or plain edge, forged or stamped, 4.5 or 6 inches? A Wusthof sandwich knife buyer’s guide that saves you from ordering the wrong blade.
Bendy tines and rust after three washes ruin most cheap sets. Here is how a fork set steak really earns its place, judged on steel and edge alone.
Looking for a reliable blade? We break down the top Chicago Cutlery picks and what to check at knife stores in Chicago before you buy. Our.
Austin’s dry heat and sudden humidity kill cheap blades fast. Here are four knives—and one guide—worth buying when you visit an Austin knife shop.