Knife Enthusiasts Seeking Quality & Value
36 posts across 4 communities in the last 30 days; 61% from r/chefknives.
“I cant remember I should of saved the post. I know knipx makes one but im looking for the cheaper one that has replacement blades or something. I cant remember exactly. Thanks guys.”
“Currently shopping for new blades - specifically #10 and #30 blades right now, and maybe a #4 if I don't spend too much on the #10s/#30s. I work mobile, so it's really important that my blades come sharp out of the package, as I can't rely on asking to borrow anyone else's…”
“For my 5 year anniversary I'm considering getting my wife a high quality chef's knife with a wood and Sapphire handle. (The themes for 5 years are wood, Sapphire, silverware. Plus she loves to cook so I'm feeling clever here.) Looking online, you get a ton of options like this…”
Users are actively seeking recommendations for high-quality Japanese knives, particularly gyutos, within specific budgets. Discussions revolve around brands, steel types (high carbon stainless, Damascus), handle preferences, and sharpening techniques, indicating a desire for both performance and aesthetics.
SOURCES (60)
“Took a while, it was an idea that i had a few years ago, but just proved hard to do. The Sambar Stag out of India is super rare and not being exported anymore, and Chef's knives have big handles. But i got it done.…”
“Looking for a knife to be able to skin and break down halibut filets of this size. Prefferably in the $100-$200 range but willing to soend a little more if it is worth it. My chef highly recomends the brand masahiro but I have no idea which one to get. Any and all advice would be great submitted by /u/urethra93 [link] [comments]”
“Was originally planning on getting the Shun Premire 6” chef, but after an hour of back and forth I ended up with the Shun Classic 6” Chef as it just felt better in my hand. I also got a global paring knife because I also got a lot of denominations for global, and it also felt the best in my hand. submitted by /u/FibroBitch97 [link] [comments]”
“Hi all, First time poster long time lurker here. So, I was an idiot. I bought a really great knife in Japan under recommendation from a friend. I triple checked with the store owner that the knife I bought was dishwasher safe when I bought it. (Not out of pure lazyness, I cut myself real bad a few years ago handwashing a knife and am now very wary). I used it one whole time. And now I have rust stains on it. Do you know if I can fix this at all? And also I am assuming thathandwashing and immedia”
I love them so... submitted by /u/Gage_Gogston [link] [comments]
“Is it any good? Weighs like a pound, very sharp. I've just never heard of the brand but FIL says he likes his. submitted by /u/OpieAngst [link] [comments]”
“Or are they a solid bet? I’m an amateur but I ask here because y‘all would know better than anyone. submitted by /u/Wide_Cantaloupe6286 [link] [comments]”
“Hey all! Long time lurker, big passion for food. I've been given the opportunity to redo my chefs apprenticeship after leaving the industry 10 years ago, I'd love to hear your guys thoughts/advice on tools/knives etc to get started. I've heard Victorinox is good to start with but I don't like the feel/look and am more into Japanese knives but obviously open to new ideas/ good value brands to get me through the 3 years. I used to have a shun santoku but absolutely cooked it when I”
“I've been working on my knife skills. submitted by /u/zeusallmyt [link] [comments]”
“What would be the best knife to buy as my first knife going into the culinary field my price range is 300-500 could be higher if convinced submitted by /u/Axolotlislife [link] [comments]”
“I cant remember I should of saved the post. I know knipx makes one but im looking for the cheaper one that has replacement blades or something. I cant remember exactly. Thanks guys. submitted by /u/around_the_clock [link] [comments]”
“Hi guys so I’ve recently discovered I’m a masochist and started a job as a prep chef and I keep getting ragged for not having my own knives so I’m looking to get a decent knife just to get me started any recommendations would be greatly appreciated thank you chefs 😌 submitted by /u/Sirthrowaway0202 [link] [comments]”
The King of Knives submitted by /u/Due-Addendum-4952 [link] [comments]
“That metal file trick between grinds is the move, saves so much time not having to pull the blade off every time.”
“Hey all! Hope we’re all keeping well. I’ve recently had my Wusthof chefs knife go ‘missing’ (I won’t get into it) and I need a replacement. I’m looking more at Japanese knives now so please send me some recommendations! I’ve also been looking to basically revamp my whole chefs roll over time. All I have is a basic set (bread/serrated knife, carving knife, fillet knife and pairing knife) but I really want to expand (bigger roll, more stuff!) so please any suggestions towards that would be a massi”
“So i just got my first proper chefs knife. It's a 20cm gyoto with vg10 steel (if that matters) after 6 years of owning a too small Victorinox for many years. From my understanding, victorinox's steel is very soft, so i have never learned to shapen on a whetstone. Now this new knife is already very sharp, but i want to sharpen it myself to learn how, but it's a nice one, so i dont want to regret doing it. So should i get a cheaper knife to learn, or is it ok to practice on the knife I”
“Currently shopping for new blades - specifically #10 and #30 blades right now, and maybe a #4 if I don't spend too much on the #10s/#30s. I work mobile, so it's really important that my blades come sharp out of the package, as I can't rely on asking to borrow anyone else's blades (and my current ones are super overdue for sharpening - haven't been able to send all of them out because either no backups or backups are broken, which is what I'm trying to amend rn lol). Petst”