The MTH-80’s blade has a gentle curve, somewhere between the sharp line of a Gyuto, a Japanese all-purpose kitchen knife, and the belly of a traditional Western chef’s knife.

Depending on your knife, you’ll do this on one side or both sides of the blade. Most Western knives are sharpened at a 16- to 24-degree angle and beveled on both sides. You can look up the specs ...

Once your serrated knife starts leaving slices on your cutting boards or leaving more crumbs than usual, it's likely time to ...

Hardness: If you’re buying the knife online, see if the brand lists the blade’s hardness.The Rockwell hardness scale is used to calculate the texture of knives—low to mid 50s is generally ...

“Just sharpen one side of that knife until you get a burr. Count passes so you can repeat on the other side.” Once you’ve got a consistent burr and new edge formed, move on to finer grits.

To find the best knife sets, our kitchen and dining writer interviewed chefs, recipe developers, and cookbook authors (and tested some herself).

From budget-friendly picks to large collections with ten-plus blades, here are the best knife sets from trusted brands like Wüsthof, Miyabi and more.