Of all the chef's knives you own, which do you reach for first? : r/chefknives
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Can someone educate me on hamon lines please? : r/chefknives
What do you use each of these for? And do I need more knives for basic veggies and meat cutting? Sorry for the very basic questions, but my dad got me these
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My knife roll, for kicks : r/chefknives
Pro cooks of reddit, what's your go to line knife and why did you choose it? : r/chefknives
My humble knife bag : r/chefknives
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
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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
Quick reminder that just because a knife is beautiful and custom it's not necessarily good. : r/chefknives
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 have experience with Spyderco Chef Knives? : r/chefknives
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I was recently given an enormous butcher knife. Are there any practical applications for a blade this big? : r/KitchenConfidential
Do you prefer bolster or no bolster on chef knives? How come? : r/chefknives
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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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My kitchen knife collection : r/chefknives
