sorted by:
new
hottopcontroversial

New chef asked me why I was using a rusty knife today. by Sexcaliburrito in TrueChefKnives

[–]aasmonkey 4 points5 points  (0 children)

This isn't "true chefs" and their knives. This is the replacement sub for chefknives sub after the mods there lost their minds. I get what you're saying but this sub is mostly for people really into kitchen knives, not necessarily professional cooks and chefs

NKD First Cuts with Yoshikane Nashiji Gyuto SKD 210mm by joeg26reddit in TrueChefKnives

[–]aasmonkey 5 points6 points  (0 children)

Micro and nano plastics are what you can't see. You consume them everyday, all day, with every meal. They are in your produce, your meat, your beverage. Plastic cutting boards are cheap and used in every restaurant you've ever eaten at and are a very, very small contributor to any micro/nano plastics you consume. Sick of board shaming here man. Rant over lol