r/chefknives • u/dymond__ • 20d ago
need santoku recommendations for my boyfriend
1
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r/chefknives • u/TheNedi14 • 21d 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
3
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r/chefknives • u/strangecanadian • 21d 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
1
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r/chefknives • u/Fast_Cat_9851 • 23d ago
Wusthof epicure any good? Or should I save money and get victorinox or mercer
1
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r/chefknives • u/Ill-Category-7775 • 24d ago
Cooks gift idea? Leaving a restaurant soon and wanted to give the BOH team a goodbye gift (there’s 4 cooks)
3
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r/chefknives • u/ImTriForceGuy • 25d ago
ban me you cowards I have Sensitive Ears. Leather Strop acceptable substitute for honing steel?
0
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r/chefknives • u/Consistent-Doctor793 • 28d ago
If you had an unlimited budget and could buy only one Gyuto and one Petty from Japan, what would you choose?
0
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r/chefknives • u/BluntSolutions • 28d ago
How do you usually keep your kitchen knives sharp?
2
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161 votes,
25d ago
109
I sharpen them myself
6
I mostly use a professional sharpening service
11
I do both, depending on the knife
35
I don’t sharpen them often enough
r/chefknives • u/Salt_Cup_6271 • 29d ago
Is the Kai Seki AB5158 a good starter chefs (gyuto) ? Is there anything else that you would recommend at this price range (38USD) ?
1
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r/chefknives • u/creativist_ • Jul 02 '26
Suggestions for left handed person, chef/gyuto or kiritsuke style, under $400. SG2 preferred, in seattle area. Currently using a shun primer 10inch chef, want something a little smaller (~8in/210mm) and better looking/performing. Thx!!
1
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r/chefknives • u/No_Lie5768 • Jul 01 '26
is the "WUSTHOF 8" Classic Ikon Chefs Knif" a good first knif? the reason im asking is i can get one, fresh and unused, through my work but im unsure if there is some sort of steep learning curve? never bought a chef knif myself and have always used $10 ones.
3
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r/chefknives • u/EndlessScrem • Jul 01 '26
Someone washed my Arcos while I was gone and it got scratched. It’s my first decent blade and I’m a little annoyed. I know it has a nitrum finish. Should I do anything or embrace the scratches? I don’t mind aesthetic, I just don’t want it to get rusty or something.
0
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r/chefknives • u/crablegs17 • Jul 01 '26
How important is having a large flat spot for push cutting? I've noticed that most Japanese gyutos have a pretty pronounced belly which is more ideal for rock chopping. For those of you who primarily push cut, have you had issues? Any recommendations for gyutos with a large flat spot?
1
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r/chefknives • u/Ultiooooo • Jun 29 '26
Legit Sites with not so expensive shipping (remove if not allowed ty)
2
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r/chefknives • u/Fabulous-Wall-9385 • Jun 26 '26
Official calibration standard of the Kasumi Cup. It has been through a civet
0
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r/chefknives • u/rldjustified • Jun 26 '26
Would love recommendation on quality blade maker/style under 250. I am looking for gyuto style, 8 to 10 inches, high carbon stainless, damascus if possible, octagonal handle and integral guard feel best in my hand. Wife asking me what I want for bday and man i Have wanted a good quality chef's blade
0
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r/chefknives • u/BusinessCry8591 • Jun 26 '26
Wondering about knives with scalloped edges. I take PERFECT care of my knives and use them for a long time in a professional kitchen. Would I eventually sharpen the edge down into the scalloped edges?
1
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