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
New Knife Day: Hedley & Bennett 8” chef knife : r/chefknives
Falling in love with my petty. Why do I need a paring knife? : r/chefknives
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my current collection : r/chefknives
My kitchen knife collection : 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
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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
Of all the chef's knives you own, which do you reach for first? : r/chefknives
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does anyone use their EDC or pocket knives in general for food prep at home? if so, why and with what? : r/knives
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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
Of all the chef's knives you own, which do you reach for first? : r/chefknives
Quick reminder that just because a knife is beautiful and custom it's not necessarily good. : r/chefknives
My knife roll, for kicks : r/chefknives
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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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
Testing the steel quality of the Kiwi brand Knives and some other cheap knives : r/chefknives
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Do you prefer bolster or no bolster on chef knives? How come? : r/chefknives
