r/chefknives • u/ExcellentBit4145 • 9h ago
Why do i torture myself by polishing 240mm singel bevel knives by hand on whetstones
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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.
57
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r/chefknives • u/Logical-Ice-5074 • 16h ago
Decision time! In stock options: Takamura SG2 Migaki 7" 180mm Gyuto or Takamura Migaki SG2 Santoku 170mm. This is a gift for a passionate home cook. I’ve done a lot of research and narrowed it down to these two that are in stock currently. Please help!
2
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r/chefknives • u/shaggySuave • 17h ago
Opinions on takayuki vg-10 hammered? Looking to grab a 240mm gyuto and spotted one for ~170 quid while on the search
2
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r/chefknives • u/mzvonok • 12h ago
Looking for Santoku recs. Need it to be $100-200, wa handle, and fully stainless steel. Otherwise pretty open to anything.
0
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r/chefknives • u/przyglupek • 1d ago
Investing in my first quality knives for a home cook: looking for chef's (all-rounder) + santoku. Japanese or Western? Up to $250 each, small hands, okay with moderate maintenance. Coming from IKEA 365+
2
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r/chefknives • u/dybolic • 1d ago
Looking for a visually stunning chef 8-10, high quality ~$500
0
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r/chefknives • u/brady_2209 • 2d ago
need recs, looking for 10” chef’s, stainless steel, western style, for professional use, under $250ish
2
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r/chefknives • u/travel_with_points • 4d ago
Japanese (Miyabi/Shun/Zwilling Kenran) vs Wusthof for full block knives set for at home cooking. Like the aesthetic of Japanese but should I worry about durability?
9
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r/chefknives • u/parco887 • 7d ago
Looking for a k-tip gyuto carbon steel, 210mm for under $160, preferably a more flat bottom but not completely flat
5
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r/chefknives • u/North_Whereas_4011 • 8d ago
What would be best for a south Asian home cook?
1
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r/chefknives • u/Vendetta2112 • 10d ago
Mods: Where is the button for adding pics? I only see flair and tags?
1
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r/chefknives • u/grekkon • 13d ago
Looking for an affordable alternative to the Fujitora FU-808: a 210mm gyuto with VG-10 steel and similar blade profile and geometry. I want a sturdy, reliable workhorse for everyday cooking and plan to buy directly from a Japanese retailer. Any recommendations?
1
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