Does the steel your knife blade is made from really matter, or is it mostly marketing so companies can help you lighten your wallet? The answer is… Yes. Yes, knife steel is important, and yes, there ...

This story originally featured on Field & Stream. Steel is an alloy that most of us take for granted. In its simplest form, it’s a mix of iron and carbon. But there are a lot of other elements in ...

“There definitely is a performance difference — it’s quantifiable,” says Martin Mills, who manages Benchmade’s technology center. The knife industry judges steel based on traits like corrosion ...

Magnus Pettersson has been caring for the knives of professional chefs for more than 25 years. He often jokes that he’s a knife doctor, and he both loves and hates carbon steel knives. If you ask him ...

At times, it can seem like there is a specific knife for each and every task that goes into cooking. But intended usage isn’t the only thing that sets knives apart. There’s also the material of the ...