r/chefknives

▲ 6 r/chefknives+2 crossposts

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!

reddit.com
u/SouthAd7427 — 1 day ago

is 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.com
u/No_Lie5768 — 4 days ago

Someone 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.

reddit.com
u/EndlessScrem — 4 days ago

How important is having a large flat spot for push cutting? I've noticed that most Japanese gyutos have a pretty pronounced belly which is more ideal for rock chopping. For those of you who primarily push cut, have you had issues? Any recommendations for gyutos with a large flat spot?

reddit.com
u/crablegs17 — 4 days ago
▲ 3 r/chefknives+1 crossposts

Legit 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?

reddit.com
u/Ultiooooo — 7 days ago

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.com
u/BusinessCry8591 — 9 days ago

Would love recommendation on quality blade maker/style under 250. I am looking for gyuto style, 8 to 10 inches, high carbon stainless, damascus if possible, octagonal handle and integral guard feel best in my hand. Wife asking me what I want for bday and man i Have wanted a good quality chef's blade

reddit.com
u/rldjustified — 9 days ago

MASUTANI VG-1 GOLD HAMMERED NAKIRI 165MM - Please could someone explain what whetstone I need? All I have right now is a ceramic rod to realign edge and I don’t even know what that means!

reddit.com
u/croissantbbyy — 12 days ago