chefknives more like chef... drives... to the store to buy some veggies to cut. like and subscribe:)

r/chefknives • u/AkiraSakaNinja • May 18 '24

Does anyone know what grit is best for sharpening mods? The ones in this subreddit are dull af.

47 Upvotes

r/chefknives • u/Evening_Turnip3336 • 5h ago

Thinking of doing an event to celebrate cooking techniques before the advent of metal pots and pans. Thought it could be fun to just have no metal in the kitchen at all. Anyone know of any sturdy bone/rock/antler knives?

6 Upvotes

r/chefknives • u/__thedream • 43m ago

Cuisine::Pro knives? Any good? Highly discounted at local dealer that’s liquidating

• Upvotes

r/chefknives • u/Bigotes__ • 6h ago

Good morning, I'm thinking about buying a Hocho knifes in the $300–$400 range. What brands and steels would you recommend in that price range? I'm specifically looking for a gyuto.

1 Upvotes

r/chefknives • u/Old-Confusion-9381 • 1d ago

Searching for a main workhorse. 99% of my diet are vegetables (all kinds), small fruits, and meats (deboning chicken, slice medium beefs). I want a balance of sharpness/performance and no need to worry too much about its maintenance. I have average hand size. Which could be a match for my needs?

4 Upvotes

r/chefknives • u/Saint_Jefe • 14h ago

Hello chefs🙋🏾‍♂️ i need your help. I work for the best kitchenware brand in the country, and I desperately need to make more appointments. Would anyone be nice enough to see my presentation? Its about 45 minutes long. You don’t have to buy anything, but chances are you may see something enticing.

0 Upvotes

r/chefknives • u/_Hyst3ric_ • 1d ago

I’m going to culinary school in the fall and I’m looking for a set of knives any recommendations?

1 Upvotes

r/chefknives • u/_soft_opening • 1d ago

Does anyone enjoy using a 130mm nakiri? Does it work for general use or only small projects?

2 Upvotes

r/chefknives • u/Succulent_Student • 2d ago

My daughter was recently gifted a Shun Premier 9" bread. She loves it and travels with it as she is a sourdough vendor. I would love to get her a sheath or a blade guard to optimally protect it, but this is not available by Shun. Do you have a recommendation for a protective cover for this blade?

7 Upvotes

r/chefknives • u/Old-Confusion-9381 • 2d ago

If you could only choose one of your knives, which one would it be? Why?

10 Upvotes

r/chefknives • u/Old-Confusion-9381 • 2d ago

I chose a 7" high-carbon steel Santoku as my main workhorse. 99% of my diet are vegetables (all kinds), small fruits, and meats (deboning chicken, slice medium beefs). Which could be a good complementary...drive?

3 Upvotes

r/chefknives • u/terbin_2b2t • 2d ago

Paulownia cutting board maintenance: I bought Paulownia cutting board and also read this guide https://www.meesterslijpers.nl/en/paulownia-cutting-boards My question is, do you oil/wax Paulownia boards? I cannot find any information about it in regards to cutting boards.

1 Upvotes

r/chefknives • u/MalteNiss • 2d ago

Hi! I recently bought some stainless steel knives for my family in Japan. They will get them 2 months from now. Should i oil the blades to prevent rust? One of them is VG10, and one is Ginsan silver 3, and i assume the last one is also VG10, but not sure. Thanks :)

0 Upvotes

r/chefknives • u/BigBadBirdDog1 • 2d ago

Anyone know a manufacturer that makes NON-Stainless knives like they used to be made?

2 Upvotes

r/chefknives • u/polarfart404 • 2d ago

Recommendations for Bunka sizes? My 210 gyuto was recently ruined by someone else, now I’m trying to find a work horse for various tasks. All recs are appreciated!

1 Upvotes

r/chefknives • u/biittinen • 3d ago

Help with choosing a Japanese stainless steel kiritsuke for around 200 euros in EU area. Are Yaxell Ran series any good? Would preferably opt for a Japanese handle.

2 Upvotes

r/chefknives • u/JoobaKooba • 3d ago

Pretty excited about this one I got for my mom.

1 Upvotes

r/chefknives • u/Spikaroo • 4d ago

Is this a good choice?

5 Upvotes

r/chefknives • u/Cute_Presentation253 • 4d ago

I’m planning on buying a nakiri and I have looked at a Shiro kamo ryuga, it’s about 240$. Is this good for the price and what would you recommend if it’s not.

2 Upvotes

r/chefknives • u/bezzo42 • 4d ago

Is it a good deal to get Zwilling pro set (chef, pairing, utility, bread, steak, sharpening block) for 200€ or should I still buy separate knives? I already have a santoku and a pairing one, but feel the need of more of the same for cooking with friends

2 Upvotes

r/chefknives • u/Abject_University151 • 4d ago

Looking for k tip gyuto. Mid weight available in europe

1 Upvotes

r/chefknives • u/FlipSide26 • 4d ago

Alternatives to Kramer?

1 Upvotes

r/chefknives • u/locorocooo • 4d ago

Any opinions on this Japanese one for bread?

1 Upvotes

r/chefknives • u/DifferentCopy183 • 5d ago

I'm lost, narrowed it down to 4 bunkas, can anyone help me? Thank you

3 Upvotes

r/chefknives • u/NewCarry4010 • 5d ago

Opinions on Carbon vs stainless steel?

2 Upvotes

r/chefknives • u/Desperate-Rush9186 • 5d ago

Knives similar to Kom Kom 21, but higher quality?

3 Upvotes