Whether you are an enthusiastic amateur cook or a celebrity chef or somewhere in between, you probably already know why it's important to keep your knives sharp…

OK, so first off we'll be upfront and say that - of course - we are biased…

Last month we looked forward to a few trends we thought would be coming along in 2020. This article is all about the opposite…

'Tis the season to be jolly. Maybe, but 'tis also the season to try and make predictions about what's going to happen in the intervening months before the next being jolly season…

Rafael Nadal celebrated his 18th birthday, Tracey Grimshaw her 44th and Suzi Quatro her 54th, but most importantly…

Next time somebody tells you they're on a knife edge, maybe don't ask them what type.

“My knife is sharper than yours” begs the question “well how do you prove that?”

As we reported a short while back here scientists and food technicians around the world are busy developing alternatives to real meat.

Even though there are many exotic – and not so exotic – materials that can be used to make very sharp blades, what's interesting is the longevity of the current standard – the steel blade.

A quick perusal of the articles on The Grind and you'll see quite a few of them focus on meat.