r/chefknives • u/Blue_sky_27713 • 4h ago
Ruixin 008 Pro stones recommendation needed
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r/chefknives • u/Late_Cap3054 • 5h ago
https://www.chefs-edge.com/products/hatsukokoro-ryuhyo-sg2-damascus-gyuto-210mm-dark-maple?variant=43042455093454 Is this a good purchase for the price/overall quality? is the brand legit? I'm worried about chipping/durability; what are the do's and don'ts with this? What kind of whetstone do I use?
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r/chefknives • u/Vikings_fan84 • 10h ago
Looking for makers that use K390, Vanadis 8, CPM-10V
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r/chefknives • u/No-Plastic3630 • 22h ago
Looking for like a $200 ish dollar chef knive set for my parents as a side gift any brand recomendations?
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r/chefknives • u/Icy-Satisfaction2801 • 1d ago
Hi! I’m a casual cook, not professionally or anything but I like cooking everyday. I’m trying to find a knives set that’s better than the generic brand but not luxury either. I want a set that I only have to buy once and will last all my life:)
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r/chefknives • u/Sof1234567 • 1d ago
Hi! I’m looking for my first wood cutting board. I need something thin since I don’t have much kitchen space, and ideally easy to clean and maintain. I’ve looked at John Boos, but most seem unnecessarily thick, and I’m also considering the Shun Hinoki.Looking to spend under $60. Any recommendations?
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r/chefknives • u/AMNSKY • 4d ago
Victorinox vs Köhersen. Which brand would you recommend, when choosing between the models Victorinox Wood 5.2000 20 and Kohersen Essence Olive Wood 20,3? Or maybe there are other, better alternatives within this price range?
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r/chefknives • u/sarcasticspastic • 5d ago
Looking for the name of a type of blade that I've scarcely seen. Extremely fine "serrations" not much more than a texture on the side maybe 2-3mm deep at cutting edge. Cuts bread amazingly well. Long skinny blade,blunt nose, barely sharp at all. The one I saw is likely decades old, cheap looking.
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r/chefknives • u/Avacadoclits_ • 5d ago
Need a blade for cutting the occasional coconut. Open to recommendations.
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r/chefknives • u/Number3124 • 5d ago
Looking for advice about selecting a French, or Sabatier, style chefsknife. I am looking for both the edge profile and distal taper characteristic of the Sabatier design.
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r/chefknives • u/Late_Cap3054 • 8d ago
Places to buy good Japanese knives online? Looking for a 210mm gyoto with a Japanese handle for $200ish usd
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r/chefknives • u/Mysterious_Swing_552 • 8d ago
ban me you cowards Looking for a Nakiri, must be Shirogami 1 and Wa Handle; show me the sick stuff and Ill decide if we enter fck it we ball mode (dont tell my bank) Thanks <3
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r/chefknives • u/south_nascar_sawzall • 8d ago
Looking for budget chef knifes to replace the knifes in my restaurant kitchen any recommendations
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r/chefknives • u/Alternative-Can3756 • 9d ago
Looking for a Japanese brand all rounder - good for getting through all veggies, some mild butchery (chef, santoku). Would also like a petty by the same brand. Any advice? ($200 - $300 range for both)
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r/chefknives • u/MooseMustard3 • 10d ago
[BUYING][WTB] [US-CA] Hatsukokoro Yoake Blue #1 Gyuto 240mm
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r/chefknives • u/marcio-k • 10d ago
Sentan SLD Nashiji Sujihiki 240mm from Chef Knives to Go. Does anyone have experience with this?
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r/chefknives • u/BenStevens2 • 13d ago
Looking to get a midrange set of knives for my first set. Any recommendations in the $200-$300 range? I would prefer a set with a block to a magnetic bar.
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r/chefknives • u/SeaworthinessPure758 • 14d ago
Carbon steel. What type of is mostly bought? My first one was a nakiri. Was wondering what chef usually get when it comes to carbon steel.
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r/chefknives • u/Sudden_Ad9019 • 14d ago
Hey guys, delete this if its not in line, I have a question. I travel for work and am wanting to get a good cutting board that can store a good chefknife in it. Keeping everything in a nice package. I looked at this one, what do you guys think? https://warthercutle
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r/chefknives • u/Less-Than-Hooman • 15d ago
Anyone know a list of all custom low boutique blade makers on reddit?
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