Insert just the tip of your knife at the base of the ribs, angle it slightly upward, and push forward swiftly. This severs the pin bones’ connection to the ribs, allowing you to lift the fillet higher ...

I’ve spent a lot of time around pocket knives over the years, testing blades from many brands you’ve probably heard of—and a few you might not. And while I’ve only scratched the surface of ...

You don’t realise just how much difference a good kitchen knife makes until you don’t have one to hand. Trying to quickly chop vegetables or meat becomes a much longer process when you have to ...

Perhaps the most important task for hunting knives is processing game in the field and on the meat pole. For that a hunter needs a knife that slices and holds an edge. However, it also has to hold up ...

Even if you take perfect care of your kitchen knives, the blades are likely to to dull over time—especially with regular use. If you’re hoping to restore them to their factory edges ...

T-Bone: A combination of sirloin and tender fillet, this cut offers the best of both worlds. Porterhouse: Similar to the T-bone but with a larger fillet portion, perfect for the hungry braai master.

With a culinary degree, a master's in journalism, and nearly 20 years of experience, Jason Horn has spent his entire career writing about food and drinks. He lives in Los Angeles, where he grills ...