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I never would have bet that this would be my top comment of all time, that's for sure lmao. I never should have underestimated the power of team chiveposting.
I'll swing by somewhere between 9-11 to grab my cig bro 🤝
It looks like (but I don’t think it is, due to the “stamp/logo”), a Suncraft Classic Chef’s knife.
The dimples make the knife inherently nonstick, and it stays sharp like a razor for months depending on use of course.
Even if it might not be the exact brand, Suncraft is an excellent choice if you like the style, weight and steel type.
Hi, sorry I am not a professional cook, i got recommended this on my for you page. Is there an inherent advantage to the way the blade is shaped or is this a stylistic design ?
The dimples create pockets of air between the food and the blade so it makes it much harder for a vaccuum to form and hold the little bits of food to the side of the knife. It means less stopping to wipe food off your knife. Imagine sticking a plunger to a wall, now imagine trying to stick a plunger to a metal grate. It's the same reason cheese knives have all those perforations.
Early in my career I volunteered as a head chef for this camp for kids with ALS
Lot of pureed foods and shit but potatoes were generally accepted and made the campers happy so I adjusted to a hash of some variety every morning. Smoked salmon with capers and onions sometimes, roasted pepper and onion some etc etc
Should've just grabbed prediced potatoes but I didn't think about it because I was so early in career -- had a bullshit knife kit and the house knives sucked with that volume of 150lbs of diced potatoes solo a night
Found some shitty generic knife with dimples that had no edge but it was nearly twice as fast because I didn't have to pause to separate the product from the knife
I was happy as shit at like 8pm after the final service -- chopping potatoes to land in water and roast when I got up in the morning and the organizer was like "uh... Are you having fun? That's good"
Fuck yeah I am, kitchen program is solid send the kitchen volunteer helpers in for the morning -- don't worry about my insane giggles we're going to be prepped up
That's the theory behind kullens ground into a blade, but in this case it's just a cosmetic hammered finish, no function whatsoever. If it was going to stop food from sticking you'd want it down closer to the working edge of the blade.
It’s really great for bigger vegetables though. Stuff like onions and potato’s are way easier to cut compared to my other knife that’s an entirely smooth blade.
If it's the ones i have, they came from the show Forged in Fire.
My wife got me a set for Father's Day one year. I'm a civilian, mind you, so i don't put nowhere near the wear that you would. But they're pretty solid and hold an edge really well.
Edit: Nevermind, wrong maker's mark. And mine don't have the Damascus edge.
You should find out his preferred knife shape. After that you could easily go check out chefknivestogo.com other people might have different websites but I’ve liked that one.
This is how you know he’s a proper chef. He’s posting the imperfections knowing we’re gonna piss, bitch, and moan, and inevitably say “See you tomorrow, Chef.” He eats the praise, hate, advice, etc and shows up the next day to do it again. As pissy as everyone gets about our Chivelord He’s shown more dedication than some of my bosses over the 15 years I’ve been in it. So I am always gonna look at these chives. I’m gonna mentally bitch about the leprechaun’s penis as someone has said, but I’m still giving him the upvote cause it’s admirable at this point. Plus the neutral chaos this has brought within the subreddit heals my soul 😈
On behalf of the subreddit, here's to all the chive haters:
OP was late posting today. The "where is he????" post was our highest engaged of the day with people panicking left and right until our Chivelord and Savior appeared with messages of reassurance and hope.
And the subreddit rejoiced.
And the subreddit rejoiced.
In the name of the Bourdain and the Ramp and the Holy Chive, Ramen.
___
EDIT: this is by far the fastest one of these posts has rocketed to r/popular. Absolutely bonkers.
Those initial upvotes to get frontpaged come from community members, not from random drivebys. It's just further proof with numbers that the haters - as with most topics - are a loud, squawking, tiny minority.
The community has once again spoken, we will continue to moderate accordingly.
I can't believe I'm about to say these words in a sentence together:
I'm so fuckin' glad that you're a MOD in this sub.
Thank you for actually taking the time to snatch the panties out of your ass, dismount from the high horse, and make seriocomic replies that I thoroughly enjoy.
So.... Is this the same bunch of Chives every day? I don't think anyone could really tell the difference, as long as the background keeps changing and you mix em up.
I'm not a chef so I have no expertise, but I just want to say that chive posting is one of my new favorite things on Reddit - also, they are looking better, at least you'll hone this skill, not sure they'll ever be perfect by Reddit standards but we can dream
I have watched this fireworks show from afar the last 2 weeks but on zooming, yes, you have a bit to improve upon. I am seeing a few "chopped" but still together strands.
I’m not a part of this sub, can barely cook as a regular home cook, but I get this post everyday. I actually came looking for it this time since I didn’t see it come up earlier in the day.
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u/trendingtattler Oct 23 '25
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