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
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I was recently given an enormous butcher knife. Are there any practical applications for a blade this big? : r/KitchenConfidential
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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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
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Do you prefer bolster or no bolster on chef knives? How come? : r/chefknives
Falling in love with my petty. Why do I need a paring knife? : r/chefknives
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Which knife shape do you prefer if you had to choose between Bunka, Santoku or Nakiri? : r/chefknives
Anyone have experience with Spyderco Chef Knives? : r/chefknives
My kitchen knife collection : 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
Of all the chef's knives you own, which do you reach for first? : r/chefknives
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