Terri Ciccone is Eater’s Deputy Director of Audience Development. She has helped shape social, video, and newsletter content strategy around everything Eater audiences love — food, dining, restaurant ...

The custom knifemaking industry isn’t like any other. It’s a balancing act of aesthetics, functionality and all-too-present danger. Alongside artistry, there’s an artistry to crafting boutique blades ...

Turns out my sister-in-law’s dad also happens to be one of my most loyal, longtime readers. Before meeting him for the first time this summer at his daughter’s wedding, I wanted to get him a little ...

To achieve very nice and perfect cooking, you can’t take away the importance of having complete, working, and efficient kitchen utensils. I mean, a farmer without his tools, is very handicapped. That ...

A decent knife should be able to cut a tomato into small strips without applying pressure to the tomato or crushing it in the process of doing so. Therefore, Santoku knife variants such as the Haarko ...

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 ...

Gerber tools have been perfecting their craft since 1939 in Portland, Oregon. The company will be the first to tell you that when you buy Gerber, you’re getting American-made quality products, ...

The Swiss Army Knife has come a long way since its military beginnings. These knives were used by the military in the late 1800s. These compact multi-tools were designed for practicality, featuring a ...

Most people imagine knife makers carrying giant custom blades worth a mortgage payment every single day. That’s usually not ...

HONOLULU (KHON2) — More than 600 years of Japanese blade making will be celebrated in Hawaii at the Seisuke Knife Festival. WakeUp2Day’s Chris Latronic went live from the Queen Kapiolani Hotel for a ...