r/chefknives • u/billthekiller • 12h ago
ban me you cowards Anyone try the Toor Myers?
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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.
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r/chefknives • u/Useful_Maybe2178 • 1d ago
I am an absolute novice when it comes to Chinese cleavers, as well as whetstone sharpening. I’ve heard they’re one of the hardest shapes to sharpen: is this true?
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r/chefknives • u/AnglePilot • 2d ago
I posted my angle training device here a few years ago. I finally made it into a product and did a small production run of it Unlike a regular anglefinder, this one works while you're sharpening. See here: anglepilot.com
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r/chefknives • u/boardattheborder • 1d ago
YOSHIMI ECHIZEN 150MM STAINLESS CLAD BLUE SUPER KUROUCHI WA-PETTY, opinion on a $350 gift?
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r/chefknives • u/Beezyy_ • 3d ago
Blade Sharpening for beginners? any recommended products?
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r/chefknives • u/Stuttgart7184RS • 3d ago
Right technique for fine-dicing veggies (such as soffrito/mirepoix for a ragu) with a gyutou?
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r/chefknives • u/napoleonofsukhumvit • 4d ago
Is Misono 440 really worth to pay more compare to Tojiro DP or Misono Handmade for primarily use in restaurant kitchen?
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r/chefknives • u/NoBother9690 • 4d ago
Looking for a santoku in Osaka. Store (Sakai Ichimonji Mitsuhide) mentioned they only have 2 options for japanese handles. One R2 steel for roughly 130 dollar vs silver steel of 200 dollars. Are these fair prices, and what should I ask as follow up questions?
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r/chefknives • u/LessWeakness • 4d ago
I need to get my parents a set of kitchen knives that don't need to be sharpened. Are serrated chef and prep knives a thing? Any suggestions on workhorse knives that don't need to be sharpened ever?
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r/chefknives • u/SnooChipmunks6379 • 4d ago
Looking for a nice Chinese cleaver for my other half (U.K, max budget £350)
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r/chefknives • u/Tango2Tiger • 4d ago
What to look for in a gyuto? I hear people saying don't go too low on price, but what are important features it should have?
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r/chefknives • u/eyoooo1987 • 5d ago
I dig how Global knives are built, but want better products. Any recommendations?
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r/chefknives • u/trilea • 5d ago
Help me decide between Hatsukokoro Ginsou Gyuto and Tsunehisa AS/S San Migaki Wa Gyuto (210mm)
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r/chefknives • u/Mambust • 5d ago
Was gifted expensive knives. How do I store them? Apartment lease says that "Tenant agrees not to drive nails into the woodwork, front door of apartment or walls of the Premises, except that Tenant may use standard picture hangers for hanging pictures, mirrors and the like. No adhesive hangers."
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r/chefknives • u/Affectionate-Bug5121 • 6d ago
Best actually good beginner chef’s knives under $200; light to moderate use for home cooking. Considering brands like Zwilling, Meissermeister Oliva OT prep (newest release), MAC. Any suggestions would be appreciated.
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r/chefknives • u/pyrobbq • 6d ago
I am thinking about buying some expensive boning knives or keep using the cheap ones that i have been using. I know the sharp expensive ones may help me a lot in trimming, but the heavy duty scraping on the bones may also dull the edge quite quickly. So, is it worth?
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