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Knife SchoolPlain-English guides to choosing, using, sharpening and caring for kitchen knives, from Faith Perkins, your Cutco Gal.
What the 9-1/4" French Chef is for, how to chop, slice and mince with it, how it compares to a santoku, and how to keep it sharp for life.
Cutco KnivesAll the chopping, slicing and mincing power of a chef's knife in a lighter, more nimble 7-5/8 inch blade.
Cutco KnivesFlatter blade, low tip, thin slices: when a santoku beats a chef's knife, and which Cutco size to choose.
Cutco KnivesWhy Cutco owners call it their most-used knife: slicing tomatoes, trimming steaks and every small job in between.
Cutco KnivesThe thick, weighty blades for squash, melons, hard salami and the jobs that make thinner knives struggle.
Cutco KnivesSmall blade, big control: peeling, garnishes and detail work, and how Cutco's paring knives differ.
Cutco KnivesThe curved little blade that makes peeling round fruit and fluting mushrooms surprisingly easy.
Cutco KnivesA thin, flexible blade that follows the bone, for breaking down chicken, butterflying chops and trimming roasts.
Cutco KnivesCrusty bread, ham, layer cake and tomatoes in one continuous stroke: the long Double-D blade that does it all.
Cutco KnivesFor turkey, roasts, ham and big fruit: Cutco's three carvers compared, with how to carve like a pro.
Cutco KnivesThe big blade for segmenting roasts, disjointing chicken and opening watermelons and winter squash.
Cutco KnivesFour cheese knives, one clever edge: the holes that stop sticking and the Micro Double-D that handles hard and soft cheese.
Cutco KnivesSpread, scoop, slice and serve with one tool: why Cutco fans keep reaching for the Spatula Spreader.
Cutco KnivesHerbs, chicken, packaging and the garden: the heavy-duty kitchen shears that come apart for cleaning.
Cutco KnivesA long, thin, flexible blade for clean fillets, skin-off salmon and sushi-thin slices.
Cutco KnivesA tall, wide vegetable cleaver for soups, stews and platters, in three sizes.
Cutco KnivesBigger and bolder for thick steaks, or an everyday knife for every meal: Cutco's two dinner knives compared.
Juicy, even slices with skin on every piece: the simple order that works on any size bird, plus which knife makes it easy.
TechniqueTender slices every time: find the grain, separate the flat from the point, and slice each the right way.
TechniqueThe classic chef's method: three cuts and you have an even dice, with tips to keep the tears down.
TechniqueTop, tail, skin, core: the fastest way to turn a whole pineapple into spears, rings or chunks with nothing wasted.
TechniqueWork around the flat pit, then score and scoop: neat cubes or slices with almost no mess.
TechniqueSafely open a big, round, slippery melon and turn it into cubes, sticks or classic triangles.
TechniqueA hard, round squash is no match for the right knife and a stable cut: peel, halve, seed and cube safely.
TechniqueThe safe way to halve, pit and slice an avocado, without the infamous "avocado hand" cut.
TechniqueThe rocking chop that turns garlic into a fine mince and herbs into bright, unbruised confetti.
TechniqueEven slices of crusty sourdough, soft sandwich bread and fresh bakery loaves, without squashing them flat.
TechniqueSave money and get better pieces: break down a whole chicken into eight pieces in about five minutes.
TechniqueRemove pin bones, take the skin off cleanly, and portion even fillets that cook evenly.
TechniqueTurn a chewy flank or skirt steak into tender slices: find the grain, rest it, and cut across.
TechniqueWedges, wheels, blocks and logs: how to cut each kind of cheese so it looks great and everyone gets a bit of rind.
Chef's knife, santoku, paring, utility, bread, carving, boning and more: what each kitchen knife does best.
Knife GuidesSkip the 20-piece block of knives you'll never touch. Here's the short list that covers almost all home cooking.
Knife GuidesStainless, high-carbon stainless, Japanese and carbon steel: what the numbers mean and what actually matters in the kitchen.
Knife GuidesDoes a forged knife always beat a stamped one? What the two methods mean, and what actually decides a knife's quality.
Knife GuidesWhy bread knives are serrated and chef's knives aren't, which stays sharp longer, and where Cutco's Double-D fits in.
Knife GuidesThree recessed cutting edges, introduced in 1960: how the Double-D works, which Cutco knives have it, and how it's sharpened.
Knife GuidesA honing rod doesn't sharpen, and a sharpener isn't for every day. What each does and how often to use them.
Knife GuidesHow to tell when a knife is dull, the three ways to sharpen at home, and when to let a pro (or Cutco, for free) do it.
Knife GuidesCutco sharpens its knives free for life. Here are the easy ways to get yours done, including Faith's in-person events.
Knife GuidesFree sharpening, performance, half-price replacement and the 15-day refund: exactly what Cutco's guarantee covers.
Knife GuidesWhat you're paying for, the honest trade-offs, and who Cutco is (and isn't) right for.
Knife GuidesWhat a dishwasher does to an edge, which knives can survive it, and the 30-second hand-wash routine that keeps them sharp.
Knife GuidesKnives tossed in a drawer go dull fast and cut fingers. The four safe ways to store them, compared.
Knife GuidesYour board decides how long your edge lasts. Wood, plastic, bamboo and the boards that ruin knives.
Knife GuidesWhy agents and lenders give engraved Cutco at closing, what to give, and how Faith makes it easy.
Traveling Knife Gal