Daniel Ortiz is Reviews Editor, covering home kitchen knife use, sharpening tools, and comparative testing. They order and test most of the knives and whetstones on the bench, logging every cut and soak. Reviews begin with a retail purchase and packaging photographs, followed by the standard 100-onion cutting test, staged edge-retention observations, and a corrosion check after a wet rest. Daniel writes hands-on notes before the team agrees on a score, keeping the sequence of use, the condition of the blade, and the scoring discussion connected in the review record.
Parcours
- 2014
- Tested kitchen tools for a culinary school equipment program
- 2020
- Joined kako-us as Reviews Editor
- 2022
- Led the first kako-us 100-hour edge retention test
| Professional Knife Sharpener | Northwest Blade Arts |
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Comment je teste
Daniel Ortiz buys each product at retail, photographs its packaging, and carries out the standard 100-onion cutting test. They record edge retention at 20, 50, and 100 cuts, then check for corrosion after a wet rest. They write their hands-on notes before the team agrees on a score.
