Kitchen & Dining

We tested electric, manual, whetstone and field sharpeners to find the ones that restore a kitchen edge fast — and the one worth the extra effort.

We tested mezzaluna knives for salads, herbs, nuts, and pizza. Our top pick comes apart for cleaning; here are the best for every prep style.

We tested the santoku knives worth buying. Here’s our everyday pick, plus the best value, lightest, and most precise alternatives.

We tested vegetable peelers on potatoes, carrots, and squash to find the best grip, the cleanest peel, and the one worth keeping in the drawer.

We shucked with oyster knives and kits to find what opens cleanly and safely, from a pro-style bent tip to glove kits for first-timers.

We tested curved and straight boning knives for trimming, deboning, and fish prep. Here’s the best for flexibility, budget, and grip.

We tested box, rotary and fine graters on parmesan, cheddar and vegetables. Here’s what earns a place in your kitchen.

We tested box graters for bite, stability and mess, then picked the ones worth the drawer space, from a wide, fast shredder to a slim zester.

We tested pizza peels for launch ease, reach, storage, and cleanup. Our top pick pairs a thin aluminum blade with a foldable handle for everyday home ovens.

We tested cast iron tortilla presses from 8 to 10 inches to find the ones that press evenly, hold up, and suit corn or flour dough.

We tested granite, marble and steel mortar and pestle sets to find the ones that grind spices, crush pills and make guacamole without slipping.

We tested manual mills and electric grinders for whole spices, salt, pepper, and herbs. These are the picks worth your counter space.