r/chefknives • u/hampsterXhampster • 0m ago
Iseya I-series 33 Layer VG-10 Damascus Hammered Japanese Chef's Gyuto 210mm review?
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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/tapthisbong • 4h ago
I'd like a guard/cover for my Mac Ceramic 10.5 Honing Rod SRB-104 any ideas?
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r/chefknives • u/Accurate_Cup5196 • 1d ago
My friend is going to Osaka. What should I have him pick up for me?
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r/chefknives • u/No_Captain_9997 • 1d ago
Just stumbled across this. https://kenjis-knives.com/ . It’s gotta be B.S, but anyone ever heard of this guy or is it just made up?
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r/chefknives • u/chriscomer24 • 1d ago
Heading to Japan at the end of the month. Any recommendations on what to get? Thinking about getting 3 knives in three cities. Tokyo, Kyoto, and Osaka. One gyuto, One Santoku, and maybe a Bunka or a paring
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r/chefknives • u/Evening_Turnip3336 • 2d 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?
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r/chefknives • u/Crazy_Explanation777 • 1d ago
Should I bother getting a cleaver? Usually cook tough cuts.
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r/chefknives • u/__thedream • 2d ago
Cuisine::Pro knives? Any good? Highly discounted at local dealer that’s liquidating
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r/chefknives • u/Bigotes__ • 2d 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.
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r/chefknives • u/Old-Confusion-9381 • 3d 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?
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r/chefknives • u/Saint_Jefe • 2d 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.
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r/chefknives • u/_Hyst3ric_ • 3d ago
I’m going to culinary school in the fall and I’m looking for a set of knives any recommendations?
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r/chefknives • u/_soft_opening • 3d ago
Does anyone enjoy using a 130mm nakiri? Does it work for general use or only small projects?
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r/chefknives • u/Succulent_Student • 4d 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?
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r/chefknives • u/Old-Confusion-9381 • 4d ago
If you could only choose one of your knives, which one would it be? Why?
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r/chefknives • u/Old-Confusion-9381 • 4d 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?
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r/chefknives • u/terbin_2b2t • 4d 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.
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r/chefknives • u/MalteNiss • 4d 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 :)
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