The six-inch chef I've owned for 35 years, versus the identical model I just bought to replace it.9mo ⋅ Consape ⋅ r/chefknives
Sister needed help prepping garlic for Thanksgiving, figured this would be a good opportunity to form a patina3yr ⋅ TheDangerPizza ⋅ r/chefknives
Currently on a two day knife making course. Here's a pic of the chef's knife I'm in the process of making!!4yr ⋅ macneeze ⋅ r/chefknives
Newbie question, what is this knife called, and what is it supposed to be used for?1yr ⋅ el_ghosteo ⋅ r/chefknives
Everyone posting their new super nice knives. I just wanted to share my new ones, the beginning of a journey.2yr ⋅ hunteravi ⋅ r/chefknives
I’m new to knives. Can I sharpen this knife with a regular knife sharpener(as seen in the pic)? Or should I take it to some one to sharpen it. I just wanna find the best way to take care of my knife.1yr ⋅ hotwings93 ⋅ r/chefknives
Gyuto I finished recently, 200mm Nitro-V at 63hrc. More images in comments4yr ⋅ Technologycal ⋅ r/chefknives
As a pizza chef I don’t necessarily need a crazy knife... but I really wanted one.4yr ⋅ BuffetBarbeque ⋅ r/chefknives
First ever high carbon chef knife. W2 tool grade steel featuring a 9.625” (244mm) Laser sharp edge. 15.437” (392mm) overall. 2.282” (58mm) height at ricasso. .115” (2.9mm) spine thickness. Honyaki K tip Gyuto, copperwashed hamon, marbled white octagonal resin handle with g10 and copper spacer.3yr ⋅ SirTaintLee ⋅ r/chefknives
This is a unique knife. It was a gift from a friend who wanted a project during the height of the lockdowns here in Australia. This is one half of an old pair of sheep shears, they were covered in a lot of rust that he was able to remove, polish then wrapped in a wood handle4yr ⋅ Ninga92 ⋅ r/chefknives
Scheepersbuilt bunka I just bought not my photo can't wait to get it.4yr ⋅ Chef_Lopez_96 ⋅ r/chefknives
My new 160mm Bunka, more pictures and Info in comments, thanks for looking :)4yr ⋅ Iracil ⋅ r/chefknives
I took my Shun Premier to be sharpened at a Williams Sonoma (lesson learned) and it was badly scratched. Can this be restored? Any other course of action?1yr ⋅ JaredTG188 ⋅ r/chefknives
This is my average home cook's collection. Would you add or change anything?1yr ⋅ hankmachine ⋅ r/chefknives
Follow up to my last post: I finished the verticle knife holder/display made of Cedar.1yr ⋅ thisiSINsomnia ⋅ r/chefknives
Not a knife but does anyone recognized the brand of this honing steel?1yr ⋅ Successful_Sky4764 ⋅ r/chefknives
I was looking on amazon for an affordable cleaver and came across this. Thought it was hilarious4yr ⋅ Abel-Casillas ⋅ r/chefknives
Had a friend grab this for me while I'm Tokyo. Tsubaya Gyotu, walnut handle with a kurouchi finish.4yr ⋅ chicagoent83 ⋅ r/chefknives
Traditionally in Japan these are called a “nakiri” and “gyuto”...I sell knives. Am I doing this right, mods? These new community rules scare me.9mo ⋅ Pig-Iron-Forge ⋅ r/chefknives
I'm Calling It a Paring Knife, Because Nobody Gets Excited for a 4 Boner2yr ⋅ ermghoti ⋅ r/chefknives
Everything’s freshly sharpened and ready for a couple of stages next week!1yr ⋅ f_o_o_k_s_s ⋅ r/chefknives
[update] Finished the two day knife course and here are my final products. Both knives are 1075 carbon steel with olive wood handles. I'm really proud of how they turned out!4yr ⋅ macneeze ⋅ r/chefknives
My great grandfather's butcher knife from at least the 1940's. Cut thousands of pounds of cheese and sausage.4yr ⋅ uff_da_red ⋅ r/chefknives
Been lurking in here for a long while trying to make a decision as to what I wanted to get and I'm very excited about my first Japanese knife!4yr ⋅ PolishMountain ⋅ r/chefknives
215x53mm s-grind gyuto in ancient bog oak and spalted beechwood I finished up recently.52100 steel.Spine thickness at the heel 3.2mm tapering off to a fine point. I'll post a link to more pictures and a choil shot. Thanks for looking 😊4yr ⋅ Lewgriffinknives ⋅ r/chefknives
Got a grail knife for me, a Takeshi Saji. I have been wanting one for over ten years ever since I was in culinary school. I love the shape and weight.1yr ⋅ Frisbeethefucker ⋅ r/chefknives
Meals to exercise your knife: “Clear the fridge” Stir fry and Takamura Uchigumo gyuto3yr ⋅ marine775 ⋅ r/chefknives
Just finished up, something to checkout while on quarantine. Thanks for looking!4yr ⋅ Pig-Iron-Forge ⋅ r/chefknives
Just got this Shibazi in the mail today, after hearing good things. I'm only a home cook; anyone have any comments/tips/tricks for Chinese cleavers?2yr ⋅ Rustycougarmama ⋅ r/chefknives
This is my humble introduction to Japanese knives after using western knives for the better part of a decade. Not a professional, just somebody who appreciates art and cooking.1yr ⋅ 4bettingrags ⋅ r/chefknives
UPDATE: Picked this badboy up yesterday. After 24h of vinegar and a good ol’ brush this is the result. Next is the handle and sharpening. Keep you guys updated!3yr ⋅ The_CaptainDickhead ⋅ r/chefknives
Patina on my Kagekiyo w#2 gyuto after 1 service at the grill station.4yr ⋅ peepeeepoopooman ⋅ r/chefknives
Yo dawg, I heard you like serrations so I put serrations above your serrations to serration your serrations.2yr ⋅ peepeeepoopooman ⋅ r/chefknives
latest project I finished up. 52100 core nickel sanmai with a stainless damascus bolster and micarta handle1yr ⋅ traps_arnt_gae ⋅ r/chefknives
First knife purchase! Shun Premier 8 inch chef knife! Anyone have any input on what I should get next? I think I caught the bug and want to by all the knives. I was thinking premier 6 inch nakiri next but I’m undecided.2yr ⋅ shuadoorn ⋅ r/chefknives
Graduated college and told my family I had gotten into cooking shows. Guess I collect knives now.4yr ⋅ gman806 ⋅ r/chefknives
My first chef knife (a 5 dollar throw away knife at my work) and my first stone (1/3 of a broken stone lended to me by my sous) that I’ve been teaching myself on. Will report back when I’ve earned my stripes and upgraded the set.4yr ⋅ iamforbes ⋅ r/chefknives
Hi everyone, how’s this henckles self sharpening 20piece knife block? Its on sale in coscto canada2yr ⋅ Successful-Past9007 ⋅ r/chefknives
Bought this pair mainly for aesthetics, but they function fine as well.4yr ⋅ 5dayoldsushi ⋅ r/chefknives
How to get the white stuff off my semi-stiff boner? (serious question -handle of Victorinox)1yr ⋅ madthumbz ⋅ r/chefknives
Does anyone know what kind of knife this is and is it worth picking up for $10?3yr ⋅ Nabilyke ⋅ r/chefknives
I bought some knives that needed sheaths, and I was quoted $100 for each one. So, instead I figured I would make my own. Here is my first one!! There are certainly a few mistakes (I have never done leather working before), but I am super proud of myself for making it!!!3yr ⋅ nevermindmylife ⋅ r/chefknives
Got my boyfriend the Big Boy by Fell Knives and Brad Leone. Its been amazing so far!5yr ⋅ Dickfeind6969 ⋅ r/chefknives
