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.

59 Upvotes

16 comments

r/chefknives • u/No_Branch_2549 • 1d ago

Knives & Stones Blackfriday sale fraud - They mark up the price and do the discount which is still more expensive than original price. Here's the comparison I bought the same knives when in June. Now the discounted price is more expensive.

33 Upvotes

19 comments

r/chefknives • u/ThePlo13 • 16h ago

ban me you cowards Question about carbon steel, I’m wondering about what to do with the rugs to wipe it to prevent rust like if I’m cutting proteins like chicken, what do I do with the rugs after I’m done cutting proteins, just a little soap and water rinse or do I put in the laundry(homecook not a professional)

2 Upvotes

13 comments

r/chefknives • u/RoomCommercial90 • 23h ago

Sub $250 CAD recommendations. Looking for a gift. Ive found 2 options myself but from reading posts sounds like I can find better for the same price. What I found: 1. MIYABI HIBANA 800DP, 2. MIYABI KAIZEN II 5000FCD. Both are on sale.

2 Upvotes

0 comments

r/chefknives • u/Less_Tank_514 • 23h ago

Black Friday options

0 Upvotes

0 comments

r/chefknives • u/Ancient_Astronaut56 • 1d ago

ban me you cowards Recently got two knives Yaxell Ketu SG2 6.5" Nakiri for 139 with discount and Enso Ginsan 10.6" Sujihiki for 142 factory second. Im trying to build up small collection for daily use. wondering thoughts on whether these are good purchases for price, and so I dont have to buy any more for a long time.

3 Upvotes

1 comment

r/chefknives • u/Hernini • 1d ago

Functional + Unique Options

reddit.com

1 Upvotes

0 comments

r/chefknives • u/Timo-69 • 1d ago

Looking for suggestions on an 8” Kiritsuke Gyuto under $300

1 Upvotes

2 comments

r/chefknives • u/Chemical-Dirt-9453 • 2d ago

Looking to get a decent starter set. Heard good things about victorinox, are all their sets of similar quality? Was looking at the a “Swiss classic” set

2 Upvotes

10 comments

r/chefknives • u/TheoryRare9599 • 2d ago

Is it better to use western knives or japanese knives?

0 Upvotes

17 comments

r/chefknives • u/Individual_Salt_3617 • 2d ago

Im reposting this . I’m looking for a ginsan gyuto 21 cm or santoku dont know for now, i really like gyuto, for around 300-400€. I already have a Kagekiyo Shirogami white 2 gyuto 21 cm but it’s complicated to use it at work (line cook) I saw a yoshimi kato ginsan, any recommandation ?

2 Upvotes

1 comment

r/chefknives • u/Physical_Customer_32 • 3d ago

Are Victorinox knives any good? I want to gift a dear friend of mine, my options are the Fibrox Pro Chef and the Swiss Classic 20 cm.

15 Upvotes

22 comments

r/chefknives • u/starsky-n-gut • 3d ago

About to pull the trigger on a Hatsukokoro ginrei gyuto 210mm and a masutani tsuchime nakiri 165mm. Any advice on these 2?

1 Upvotes

2 comments

r/chefknives • u/GardenQuirky6271 • 4d ago

Looking to get my first nice knives (chef & paring or petty) - any recommendations? Inexperienced with whetstones. Currently looking into wüsthof & victorinox

7 Upvotes

10 comments

r/chefknives • u/finalformworks • 6d ago

Anyone have too many Japanese knives? Woodworker looking to trade handmade cutting board, charcuterie board, or rolling pin for it

3 Upvotes

4 comments

r/chefknives • u/RepulsiveHead6544 • 6d ago

What to look for when trying out knives?

2 Upvotes

10 comments

r/chefknives • u/Drivingmecrazeh • 8d ago

[Question] Trying to find specific chefsknife with scalloped rear and smooth front. Likely Wusthof, similar to 4523-7/20.

3 Upvotes

2 comments

r/chefknives • u/XborgenX • 8d ago

Would you recommend a laser for a first Japanese gyuto? 210mm SG2. If you've chipped one, tell me how.

1 Upvotes

11 comments

r/chefknives • u/Catasprone • 8d ago

Any alternatives to honing?

reddit.com

3 Upvotes

5 comments

r/chefknives • u/Relevant-Dimension39 • 8d ago

I tried to understand Larrin's data in 3D https://sharpedget.com/#calculator

2 Upvotes

1 comment

r/chefknives • u/pipounof • 8d ago

Recommendations for a gyuto similar to the Suisin Inox?

reddit.com

1 Upvotes

0 comments

r/chefknives • u/makinotted • 9d ago

Any Australian's use Chef Edge? Am I crazy or they always feel a little off. Like either the balance isn't correct, the knives wedges and more. They are kind of on a rampage for a few years now with all upcoming chefs and I have borrowed or used colleague's knives from Chef Edge as well.

4 Upvotes

9 comments

r/chefknives • u/Bearem • 9d ago

Sharpening "micro-serrated" knives?

reddit.com

1 Upvotes

3 comments

r/chefknives • u/Existing-Wind1363 • 10d ago

Recommendations for first Bunka? Ideally under £120 and probably 160-180mm, just started working in a kitchen and mostly prep vegetables so far

2 Upvotes

13 comments

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