Jesse Raub
Food and kitchen gear writer
Jesse Raub is a freelance writer based in Madison, Wisconsin. He has written about Japanese knives for Bon Appétit and previously reviewed products for Serious Eats.
On Yotsuba Knives he writes the guides to Japanese knives, knife sets and sharpening.
Articles by Jesse Raub
- Yotsuba 7 Piece Knife Set: Which Knife for Which Job Published
- How to Use a Santoku Knife Published
- How to Use the Yotsuba Chef Knife: Grip, Five Cuts and the Handoff Published
- Fillet Knife vs Boning Knife Published
- How to Use a Nakiri Knife Published
- How to Use a Breaking Knife Published
- Which Yotsuba Set Has Steak Knives? A Piece-by-Piece Finder Published
- Yotsuba Brisket Knife: How to Use the 12-Inch Rosewood Carver Published
- How to Use a Yotsuba Fillet Knife Published
- What Angle to Sharpen a Japanese Knife: Eight Numbers That Matter Published
- Caring for a Damascus Kitchen Knife: Nine Mistakes That Stain, Dull or Chip It Published
- Brisket, Breaking or Fillet Knife? A Six-Step Checklist for Choosing a Meat or Fish Blade Published
- Gyuto vs Santoku vs Nakiri: Which Japanese Knife Shape Fits Your Cooking? Published
- Yotsuba Review: Knife Sets, Blocks & BBQ Blades Published
- Yotsuba 3PCS Damascus Knife Set Review: Who It Fits Published
- Yotsuba 15-Piece Knife Block Set Review: Who It Fits Published
- How to Choose a Yotsuba Knife Set Published
- Damascus 3PCS vs 15-Piece Block: Which Yotsuba Kit Fits? Published