Anyone thinking of upgrading their chef's knife? J. Kenji López-Alt just put up an excellent guide to styles with pros/cons & his favorites : r/Cooking
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Do you prefer bolster or no bolster on chef knives? How come? : r/chefknives
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How do you feel about 6” chef's knives? : r/chefknives
How do you feel about 6” chef's knives? : r/chefknives
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Of all the chef's knives you own, which do you reach for first? : r/chefknives
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![Guide] How do I assess a knife online before purchasing? : r/chefknives](https://preview.redd.it/haqbxnflpy951.png?width=859&format=png&auto=webp&s=9abd6e2f5da8cb0ef3d52ea55c2ed5cd5694f4b6 "Guide] How do I assess a knife online before purchasing? : r/chefknives")
Guide] How do I assess a knife online before purchasing? : r/chefknives
Cook's Illustrated this month has "The Best Chef's Knives for $75 or Less". Any thoughts on their rankings? : r/chefknives
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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.
DIY Furnace Smelts Magnetite Sand Into An Impressive Chef's Knife | Hackaday
Which knife shape do you prefer if you had to choose between Bunka, Santoku or Nakiri? : r/chefknives
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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Making My Mom a Custom Chef's Knife : r/DIY
New Knife Day: Hedley & Bennett 8” chef knife : r/chefknives
NKD - Victorinox Rosewood 20cm chef knife and 17cm santoku. : r/chefknives
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