I bought these IKEA knives for about 15€ each about 8 years ago. That 8” chef knife is great and still one of my favorites. I don't see anything on reddit about
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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Only ever had a set of £8 ikea knives. Finally upgraded! : r/chefknives
S-grind gyuto chef knife. Forged 52100 carbon steel blade concaved for food release. Stabilized extra dark ancient bog oak handle. 218x54mm and 3.3mm thick above heel tapering to 2.3 at end of
Two additions thanks to this subreddit. My first two Japanese knives. : r/chefknives
Misen Short Chef's Knife
Folded Steel, figured someone should try them. : r/chefknives
Best Chef Knife Recommendation Butcher Knife Chef Knife Under $100 Gyuto Knife Reddit - Best Damascus Chef's Knives | High Carbon German Stainless Steel Utility Knives
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A lot of people ask how reactive carbon steel and iron cladding are. Here's a quick video / time lapse of one of the worst scenarios - leaving cut pepper on a
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Any thoughts on the Xinzuo Damascus Steel knives? Are they any good? : r/chefknives
My kitchen collection : r/chefknives
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Trying to buy a good starter Knife, is this a good choice? (Platic Cap & Wood Handle Vs Stainless Steel Cap & Plastic Handle) : r/chefknives
The start of a beautiful Japanese knife collection : r/chefknives
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Misen Chef's Knife
Patina on my daily work knife. No meat, but a whole lot of onions! : r/chefknives
Any love for French Steel here? I've been using this carbon Sabatier for a few years and it's been a great knife. : r/chefknives