Clancy in progress myself reddit chef knife swap Cilia safety cowboy
does anyone use their EDC or pocket knives in general for food prep at home? if so, why and with what? : r/knives
Anyone have experience with Spyderco Chef Knives? : r/chefknives
Pro cooks of reddit, what's your go to line knife and why did you choose it? : r/chefknives
Anyone here have any opinions on Meglio Knives? Just received this 8” Gyuto in Magnacut yesterday. My first “real” chef knife. First impression in comments. : r/chefknives
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Do you prefer bolster or no bolster on chef knives? How come? : r/chefknives
I have so much love for Kiwi Brand knives. $10 a piece and sharp as anything on the market (plus pretty easy to sharpen). And because they're so cheap no one freaks
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What is the quality of these knives? Got them in a knife set as a gift. How do they compare to a knife like the Victorinox? : r/chefknives
I was recently given an enormous butcher knife. Are there any practical applications for a blade this big? : r/KitchenConfidential
I live in Japan very close to Seki, a city famous for manufacturing and selling high quality knives used around the world. Recently they had their annual festival (Seki Cutlery Festival) that
Found kiwi knives for mad cheap at my Asian grocer. $4.99 for the cleaver, $2.99 for the bunka. Just learned how to sharpen and want to get into Japanese knives. Using these
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Anyone familiar with "Fantek" knives? Got this with an Amazon gift card for under $50. Came less than incredibly sharp but fit and finish is top notch. It even has a cool
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New Knife Day: Hedley & Bennett 8” chef knife : r/chefknives
Of all the chef's knives you own, which do you reach for first? : r/chefknives
my current collection : r/chefknives
Falling in love with my petty. Why do I need a paring knife? : r/chefknives
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Quick reminder that just because a knife is beautiful and custom it's not necessarily good. : r/chefknives
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Of all the chef's knives you own, which do you reach for first? : r/chefknives