My kitchen knife collection : r/chefknives
My kit. Looking to grab a Japanese chef knife to try out. Any recommendations? : r/chefknives
First Knife Bar... I'm getting addicted : r/chefknives
First real chef's knife. Any advice for how to take care of it? Cleaning, drying, storing. Please and thank you wise ones. : r/chefknives
Reddit - Dive into anything
Chef knives (3 Japanese, 1 French). : r/chefknives
Please help me choose between these knives/suggest another : r/chefknives
My tools for work. Just finished a sharpening session. : r/chefknives
NKD My first Japanese made kitchen knife (Fuji Narihara Santoku) : r/chefknives
Would you trust a knife sharpening service for these? See comment. : r/chefknives
Need some help picking my first knife! This is what I saw at Korin : r/chefknives
First time posting. My collection of japanese knives over the years : r/chefknives
Work knives : r/chefknives
2 stupid questions: 1) how often should i be oiling my carbon knife? i did it for the first time last week but i use it almost daily and it gets washed
Reddit - Dive into anything
Beginner knife : r/TrueChefKnives
$3 Japanese knives from Daiso. Super sharp after 2 years. I use these only when I need a sharp knife specifically for cutting through bones or thick meat. They have never been
Which knife shape do you prefer if you had to choose between Bunka, Santoku or Nakiri? : r/chefknives
Evolution of a Chef's knife roll : r/chefknives
Best birthday present I have ever received and my first Japanese knife : r/chefknives
What do I miss ? : r/chefknives
Of all the chef's knives you own, which do you reach for first? : r/chefknives
My chefs knife collection 🔪😬 : r/chefknives
My knife collection as of now..from left to right, Fuguhiki custom made by Yoshikazu Ikeda, Shun Dual Core Yanagiba, Misono UX10 Gyuto, Miyabi Birchwood Slicer(Sujihiki), Miyabi Birchwood Chef Knife(Gyuto), Sakai Takayuki Deba
