Helping you create a kitchen you love.

Frank Delgado

Knives & Cutlery Expert

Frank Delgado

20 years as a working butcher; apprenticed under a master sharpener

  • Chef’s knives
  • Knife sets
  • Sharpeners
  • Cutting boards
  • Knife care

About Frank

Frank spent 20 years behind a butcher counter, where a knife is not a gadget but a coworker you rely on for eight hours a day. He learned sharpening as an apprentice to the man who serviced every restaurant in his neighborhood, and he has been fussy about edges ever since.

He judges knives the way working kitchens do. Out-of-box sharpness matters less than how an edge holds after a week of prep, how a handle feels in hour three, and whether the steel takes a fresh edge easily on a home sharpener.

Frank writes our knife and cutting board guides and runs the long-term edge-retention tests. His standing advice: buy one good chef’s knife, a board that will not dull it, and learn ten minutes of sharpening. Your cooking will thank you.

How I test. Every knife runs a month of real prep in rotation, with edge checks after each session. I score how the edge holds, how the handle wears on your hand, and how easily the steel sharpens back to new. Read more about our testing process.

Articles by Frank

47 articles from Frank, newest first.

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Meet the rest of the team

Every reviewer brings a different specialty to the test kitchen.

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