r/chefknives
First cutting board for Japanese knives
Looking to buy a cutting board to use with my Japanese knives. I’m looking for something durable, won’t dull my blades, and won’t have the “stuck on” feeling get sometimes when the knife is too sharp and gets stuck on the board, although I understand that this may be a technique issue or a trade off with harder but more dulling boards. Something on the heavier/stable side would be great too.
I do basic meal prep, fruits, vegetables, meats, nothing too hard core, I don’t cleave and break down meat and bones.
I’ve done some initial research into Hinoki boards and hasegawa but running into some research/decision fatigue and could use some advice and further direction. I know there are some hisoft synthetic boards but idk if they’re good for my use case, also do people worry about microplastics and using plastic cutting boards as opposed to wood?
Thanks all!
How do you usually keep your kitchen knives sharp?
reddit.comis the "WUSTHOF 8" Classic Ikon Chefs Knif" a good first knif? the reason im asking is i can get one, fresh and unused, through my work but im unsure if there is some sort of steep learning curve? never bought a chef knif myself and have always used $10 ones.
reddit.comSomeone washed my Arcos while I was gone and it got scratched. It’s my first decent blade and I’m a little annoyed. I know it has a nitrum finish. Should I do anything or embrace the scratches? I don’t mind aesthetic, I just don’t want it to get rusty or something.
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reddit.comLegit Knife Sites with not so expensive shipping
1st off, Im from the Philippines im planning to buy my first knife and i was looking at knives from Tsubaya and the shippings not too bad. But i checked Knifewear since they have all the essentials (Sharpening Stones etc…) it would cost me 100USD to have it shipped where I live, do you guys have any recommendations on where to buy knives?
Wondering about knives with scalloped edges. I take PERFECT care of my knives and use them for a long time in a professional kitchen. Would I eventually sharpen the edge down into the scalloped edges?
reddit.comKnife bent?
Hi all, beginner here who would really appreciate some input. Not sure if I'm overthinking this, but it seems like the tip may be slightly bent, or perhaps the whole blade is tilting to one side (refer to last image). Is this a concern? If so, easy to fix?
I've only used it about 5 times, but I believe someone else in the house has been using it. Just noticed it today. Would appreciate the help.
It's a 165 mm, stainless steel by Ichimonji