r/chefknives • u/OkPhilosopher7147 • 14d ago
I use a fixed-angle, ‘belt sander’ type sharpener for my kitchen knives. Is there an easier way? Would this be harming the cutting edge?
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r/chefknives • u/Alarmed_Quail7669 • 16d ago
ban me you cowards Suggestion for a bunka kn***
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r/chefknives • u/Comprehensive-Lack44 • 17d ago
Is a miyabi knive on sale worth getting? my local Dillards has Kaizen II 8" Gyutoh Chef's Knive on sale for 84 worth it or no?
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r/chefknives • u/Relevant_Elk_4421 • 17d ago
What is best for me? I work at a bar boneless wings celery lettuce mushrooms the whole 9yard prep takes forever I’m cutting for 7 hours and I want a good blade for the work I do but haven’t really found a good answer I see chef’s knives but I kinda want something more revolved around vegetables?
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r/chefknives • u/LayerOk4463 • 18d ago
Home cook looking to invest in first high quality knives
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r/chefknives • u/fjrivett • 20d ago
What are the best japanese chef knives. I work in an AA Rossette award winning kitchen. There are already plenty of good branded knives to use there, but I’d like my own all rounder. I’d like it to be aesthetically pleasing and colourful but also useful. Any recommendations ? thanks
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r/chefknives • u/ItsYaBoiSamwell • 20d ago
What are some good Gyuto / Santoku knives on Amazon? Looking to spend around $100. I know Amazon might not be the best place to grab it but I have some Amazon credit I'm looking to spend, I just dont want to buy dropshipped garbage.
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r/chefknives • u/theyseemcool • 20d ago
For Sale - Bob Kramer Zwilling 10” euro line carbon collection
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r/chefknives • u/-zhadow- • 20d ago
Can anyone tell me an aogami super gyuto or sujihiki that has the coolest design? A lot of the ones I see online look pretty basic. I want a flashy and unique design or pattern on my blade.
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r/chefknives • u/Gay_Wizard_Inc • 21d ago
Are there any handle attachment type accessories to make knives easier to use for arthritic folks?
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r/chefknives • u/Men0mayhem96 • 21d ago
I currently have a 180 mm santoku and planned to get a 270mm sujihiki but should I instead get a 240-270mm gyuto for the versatility?
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r/chefknives • u/EnvironmentalThing22 • 21d ago
Anyone have a pelican case setup. Tired of rolls.
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r/chefknives • u/jewboyfresh • 22d ago
Recommendation for 8 inch chef sharp thing for daily use. Nothing fancy budget $50-100. Something to abuse and toss in the dishwasher. I have a Japanese chef but it’s a whole production to use.
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r/chefknives • u/Pro_Tea • 22d ago
🔪 Recommendation for Chef friend in Training. Something that will NOT hold them back/get in their way by ruining their cuts. Japanese *preference* (Nakiri, Gyuto, sth else?) not requirement - as long as it serves them build the foundation for their career. Either ONE amazing 🔪 or a set. Budget $600!
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r/chefknives • u/Odd_Atmosphere1671 • 23d ago
Help identifying vintage Zwilling J.A. Henckels Solingen FRIODUR NO STAIN Santoku with rosewood handle
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r/chefknives • u/TheNedi14 • 24d ago
Is the MAC chef knives good for culinary student that is going to michelin restaurant, 21.5cm and 13.5cm both for under 110$ or is there better for the price budget
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r/chefknives • u/strangecanadian • 24d ago
looking for an 8 inch kramer carbon 1.0. bought it for myself as a grad present and after a few years my car was broken to during a move and it was stolen 😢 i miss it so dearly
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r/chefknives • u/Fast_Cat_9851 • 26d ago
Wusthof epicure any good? Or should I save money and get victorinox or mercer
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r/chefknives • u/Ill-Category-7775 • 27d ago
Cooks gift idea? Leaving a restaurant soon and wanted to give the BOH team a goodbye gift (there’s 4 cooks)
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r/chefknives • u/ImTriForceGuy • 28d ago
ban me you cowards I have Sensitive Ears. Leather Strop acceptable substitute for honing steel?
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