HeyJaredJesse Raub
- Indexed articles, last 90 days
- 3
- Latest publication
- Sep 14, 2026
- Outlet visibility, for Bon Appétit
- Top 100K sites
- Earliest in this view
- Jul 13, 2026
Latest articles
How to Build a Knife Set (opens the original)
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For years weâve been convinced that the best knife sets are made, knife by knife, by considering what you cook, how you cook, and the size of your space. Knife sets have their place, but really, we think of them as a stopgap as you assemble your own personal knife roll. Building a knife collection is extremely personalâthe look, feel, and utility of each knife will read differently from person to person. And after all my time testing knives, the blades that became my go-tos have surprised me
If You Own a Nice Knife, You Need a Ceramic Honing Rod (opens the original)
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The best chefs live or die by the sharpness of their knives. Put on any cooking competition show, and youâll likely see contestants whip out a honing rod to touch up their edge right before they dig into their prep. This doesnât actually sharpen the knife, but it straightens out the very thin edge and helps it cut better, kind of like fixing a bent paperclip. Not all honing rods work the same way, though. The right one depends on how hard your knife steel is. Softer rods are fine for basic k
I Don't Need This High-End Knife, But I Canât Imagine Cooking Without It (opens the original)
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I used to think romanticizing a kitchen tool would just set me up for loss. For years, I resisted the allure of high-end, rust- and corrosion-prone carbon-steel knives. These are the knives that demand attentionâthey need to be wiped clean and perfectly dried lest a lone speck of water leave a permanent stain. They rust. Their sharp edges are brittle and prone to chipping. Tools should work for you; these are the knives that make you work for them. And then it happened: I fell head over heels
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Top 100K sites
For Bon Appétit, the outlet · Measured Aug 1, 2026
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