Travis Weige is a lean, thirtysomething, outdoorsy-looking gent whose real job is in media sales, working for a company based out of New York City. He lives in Sunset Valley in a comfortable older ...

When selecting a set of knives for your kitchen, you can certainly go to any retail store and purchase an inexpensive set of knives made with plastic handles and low-grade steel. But, when you want ...

Chelsea Miller started making custom knives in 2011 and has grown her client list to include some of the top chefs in the world. Business Insider visited her Brooklyn studio to learn how she does it.

In How I Got My Job, folks from across the food and restaurant industry answer Eater’s questions about, well, how they got their job. Today’s installment: Quintin Middleton. In 2008, after six years ...

As careful as Dan Eastland is, he still tends to get cut a lot. Fileted flesh is par for the course when your life’s work is building custom knives. Eastland has sliced and diced and punctured himself ...

CAMBRIDGE — “A great knife is your best friend in the kitchen,” says Adam Simha, a Cambridge knife maker whose instruments are utilitarian and beautiful, with handles made from such exotic woods as ...

“I don’t make knives that are disposable…these knives will look the same in 100 years. I’m gonna make you pay enough so you take care of your shit,” said Corey Milligan, 45, founder and owner of New ...

What is sharpness really? What constitutes a cutting knife’s edge? Is there such a thing as the “best knife?” Questions of metallurgical metaphysics come up easily in conversation with the knife ...

I bought my first Japanese chef knife about ten years ago. Before that I had always used German knives, Wusthoff Grand Prix in culinary school and Messermeister San Moritz Elites professionally. At ...

Brenna Houck is a dining editorial manager for the Eater network overseeing the Cascadia and Midwest regions. She previously edited Eater Detroit and reported for Eater. You can follow her at ...