Top products from r/Chefit

We found 51 product mentions on r/Chefit. We ranked the 316 resulting products by number of redditors who mentioned them. Here are the top 20.

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Top comments that mention products on r/Chefit:

u/retailguypdx · 4 pointsr/Chefit

I'm a bit of a cookbook junkie, so I have a bunch to recommend. I'm interpreting this as "good cookbooks from cuisines in Asia" so there are some that are native and others that are from specific restaurants in the US, but I would consider these legit both in terms of the food and the recipes/techniques. Here are a few of my favorites:


u/chapcore · 8 pointsr/Chefit

Asia's a big, ancient place. Even within each nation there are unique styles of regional and ethnic fare.

With that in mind, I'd love to see some recommendations here for awesome Indian, Filipino, Hmong, Uzbek, etc. cookbooks.


Lets get beyond sushi and hibatchi.

Shizuo Tsuji's Japanese Cooking: A Simple Art is a great starting point. If you want to get technical you should check out Ando's Washoku or Hachisu's Preserving the Japanese Way.

If you want to start simple, Hachisu also has a great book on Japanese Farm Food. Ono and Salat have written a great noodle slurping opus in Japanese Soul Cooking.


What we've come to think of as Chinese food in the US is a natural part of human appropriation of food styles, but with all due respect to Trader Vic's, crab rangoon and other buffet staples really aren't the real deal. Food in China is extremely regional. You don't have to go very deep to see the vast differentiation in spicy Schezwan recipes and Cantonese Dim Sum culture.

For your reading pleasure:

Mastering the Art of Chinese Cooking Eileen Yin-Fei Lo.

Breath of the Wok by Grace Young and Alan Richardson.

Phoenix Claws and Jade Trees by Kian Lam Kho and Jody Horton.

All Under Heaven: Recipes from the 35 Cuisines of China by Carolyn Phillips.

Some people might freak out that I'm placing Erway's The Food of Taiwan under the Chinese category, but I'm not going to get into a political debate here. Taiwan has had a lot of different culinary influences due to migration / occupation and that is really the take away here.

Go forth, make bao.


Korea is having it's moment right now and if you want the classics, Hi Soo Shin Hepinstall's Growing up in a Korean Kitchen is a good baseline. It has all the greatest hits.

You also can't cook Korean food without kimchi. The only book I've read is Lauryn Chun's The Kimchi Cookbook which is kind of underwhelming considering the hundreds of styles of Kimchi that have been documented. The process of making kimchi (kimjang) even has a UNESCO world heritage designation. With that in mind, I think it's only a matter of time before we see a English book on the subject that has depth.

Given the cuisine's popularity, there are several other cookbooks on Korean food that have recently been published within the last year or so, I just haven't gotten around to reading them yet, so I won't recommend them here.


David Thompson's Thai Food and Thai Street Food are both excellent. /u/Empath1999 's recommendation of Andy Ricker's Pok Pok is excellent but it focuses on Northern Thai cuisine, so if you want to venture into central and southern Thai fare, Thompson's the other farang of note.


Nguyen's Into the Vietnamese Kitchen provides a nice survey to Vietnamese cooking. Charles Phan also has a couple of cookbooks that are quite good but I'm sure that there are zealots out there who would bemoan authenticity in either Vietnamese Home Cooking or The Slanted Door, but seriously, who gives a shit, the dude has Beard Awards under his belt for fuck's sake.

TL;DR OP means well but its long past time to bury "Asian" as a catch-all for such a large and diverse part of a continent, no?

u/KnivesAndShallots · 6 pointsr/Chefit

I love cookbooks, and have probably fifty in my collection.

The ones I keep going back to are:

  • Anything by Yotam Ottolenghi - He's an Israeli-born chef in London, and his recipes are a great combination of creative, relatively easy, and unique. He has a knack for combining unusual flavors, and I've never disliked anything I've cooked from him. If you're relatively green, don't get Nopi (too advanced). His other three or four books are all great.

  • Mexican Everyday by Rick Bayless. Bayless has a PBS show and owns several restaurants in Chicago. He's a great chef and his recipes are accessible and fun.

  • The Food Lab by u/J_Kenji_Lopez-Alt. I was skeptical at first, since Lopez-Alt's website is so comprehensive, but the book is absolutely beautiful and contains both recipes and explanations of technique and science.

  • Modernist Cooking at Home - It's expensive and many of the recipes are challenging and/or require special equipment, but the book is truly groundbreaking and never fails to stoke my creativity. It's the home version of his 6-volume tome which many think is one of the most innovative cookbooks in the last 20 years.
u/kdub114 · 1 pointr/Chefit

They are good knives. OP, this might help you to get to know the difference between stamped knives and forged knives. Stamped are always cheaper. Fibrox like many other low end chef knives are stamped.


The Fibrox knives are great and a strong benefit of them is that they are lightweight which is helpful when cutting for long periods of time. They are what I use at home and they hold an edge for awhile if you aren't using them every day. The ones we used in a professional kitchen get dull pretty quickly if used constantly.

Also for anyone who gets these knives I highly recommend this case as the blade is well protected and the knife will stay razor sharp and not get damaged. Also you can throw the knife in a drawer without worrying about cutting yourself when digging through the drawer.

u/crackered · 4 pointsr/Chefit

Chopping skills has to be high up on the list. I don't have a good book on this, but have seen several possible good ones on Amazon. There are lots of videos online as well. I'd learn and master all types of cuts on all types of items (meat, veggies, fruit, etc).

If you're wanting to be a chef (i.e. not just a cook), having some knowledge about why methods/recipes are a certain way would be good too (e.g. books like On Food and Cooking:

Not quite a direct answer to your question, but hopefully useful

u/northstar223 · 5 pointsr/Chefit

I like King Brand Japanese waterstones like this but really you need to take a look for yourself. Same with knives. Look for something that is comfortable to hold and feels natural in your hand, in my opinion that is far better than to just look at brands and then look up reviews about: How quickly will it dull? How hard is it to sharpen? Price? Stuff like that.

u/ThatGuyWhoSaysSame · 3 pointsr/Chefit

Thanks for the response!

I know cheaper knives can last a long time and it isn't necessary to spend so much (especially when you aren't working in a restaurant). It's something I really enjoy and have a strong interest in though! I was looking at wet-stones like this, but if that isn't the right style would love the feedback!

Thank you for the links as well!

EDIT: Formatting error

u/Darkside- · 5 pointsr/Chefit

I highly recommend this book, I think it's the followon to Culinary Artistry. Not only does it include optimal pairings, it "ranks" them in effectiveness (i.e. more people agree that apples pair well with cinnamon than the people who would pair apples with Bay). It's easily my favorite "cookbook".

u/iratetwins · 4 pointsr/Chefit

I own the MAC chef's knife. It has held its edge really well. I honestly don't even maintain it that well and it still hasn't shown any rust or stains.

The Victorinox fibrox chef's is such a great basic knife. I just picked it up and it's holding it's edge very well. I also highly suggest their boning knife and paring knives which I've had for a couple of years now.

u/Skalla_Resco · 2 pointsr/Chefit

> Good quality and not crazy expensive.

I've had the notable displeasure of handling one of the Shogun line chef knives. The balance isn't great, the fit and finish is trash, the etching wears off rather quickly, the grinds are terrible, the saya is descent at least for being made of plastic.


I would recommend almost anything else, but to start:


Wusthof. Reliable German brand, stellar warranty service.


Mac. Well regarded in the industry, decent warranty, good track record.


Fujiwara FKM. Not a knife I have personal experience with, but generally a well regarded budget pick from the Japanese market.


For the sake of OP's $400 budget, I'd also recommend considering custom knives.

u/sparhawk1985 · 2 pointsr/Chefit

I really like this one. It's the best I've had and it works great. It's a water stone, so don't use oils on it!

u/Ikotoo · -1 pointsr/Chefit

We chefs love knives. You can't go wrong getting him a Shun knife, like this one.

u/Grumpsalot · 1 pointr/Chefit

Foodservice Organizations,
Culinary Math are all good technical books to know.

Some already mentioned Leadership Lessons, which is a great read. Also try Setting the Table by Danny Meyers for an overall look on running a hospitality business.

u/wellrelaxed · 4 pointsr/Chefit

Just buy a Japanese waterstone. They're really easy to use, and will sharpen anything to a razor edge. You don't need any kind of stand, just put it on a wet towel. 'King' brand are really good:

u/uniden365 · 3 pointsr/Chefit

Lots of buzz words and nonsense on that website.

For an 8" chef in VG-10 check out this tojiro DP gyuto. I personally owned one for awhile and its a good knife with great build quality for the price.

For a higher price point knife, check out this TS madam. The manufacturing is identical as the Mighty Mac at a fraction of its $160 price.

I have bought two knifes from that ebay seller including this one and have not been disappointed.

u/NickEff · 4 pointsr/Chefit

Hey dude.

First of all, congratulations on picking up a good nakiri. Tojiro's whole line of knives and cleavers are solid as hell and a great bang for your buck. The first knife I ever picked up for my wife when she started working in restaurants was a Tojiro, and it still gets used all the time.

If I were you, I'd do as /u/mangoforfeit said and get a King Stone. They're under $30 on Amazon right now, which is a steal, and it'll be all you need for a while.

I don't know who put the idea that using "German" vs "Japanese" steel on a stone is going to make a difference, but it won't. You can sharpen low HRC steel on the same stones you sharpen high HRC steel, but the higher the hardness of the blade, the longer it'll take you. I have an Aritsugu gyuto that I sharpen once a week, and that shit is a fucking work out 65 HRC and 11 inches. For that one, I go 1000 grit, 3000 grit, and then 6000 grit.

Korin has a great video series on how to use whetstones. If you want to practice before you start trying to get the angles right on your real knives, that's fine. But bear in mind that sharpening is a process, and you're not going to fuck up one of your knives with one or two errant strokes.

Basically, buy the stones, watch a few videos, and then get to it.

u/zapatodefuego · 8 pointsr/Chefit

r/chefknives is probably the right place.

Any knife will last a time time if you take care of it but of course a higher end knife is going to offer better performance.

Keep in mind that if you are going to drop $200 on a knife you should also be looking to spend anywhere from $30-$100 on whetstones to maintain it.

The Tojiro DP is a common recommendation and a solid knife.

A gyuto will suit your needs. Here's a lot of them:

u/yorsminround · 25 pointsr/Chefit

I’d figure 9oz cooked pasta p/p, 3oz protein, 3oz veg, 4oz sauce.

So for your protein the total minimum is 120oz. If you evenly divide that between three proteins you’d have 40oz each. Now it really depends on your crowd and the proteins. If you have shrimp you better believe more people will want that and adjust accordingly. That being said, let’s assume sweet Italian sausage 50oz, grilled chicken 50oz, and shrimp 60oz shrimp. I’ve added a little to adjust for error in portioning on the fly. Probabaly gotta round up to the nearest pound so that would give you 3#,3# and 4# cooked proteins.

If you use boneless skinless chicken breast which might give an 80% yield cooked. You need to buy 4# (3.75 rounded up.)

Sausage cooked yield is about 77%. So also purchase 4# (3.9# rounded up.)

If you buy peeled deveined shrimp your cooked yield is about 80% of the original weight which means you need to purchase 5# total.

So we’ve rounded up three times to account for choice, for getting portions right while serving and to adjust for cooking yield.

Pasta take your cooked portion and divide by 2.5 (being conservative.) so 3.6oz dry times 40 = 144 oz or 9 #. so purchase 10 # of pasta.

That should get you through the trickiest part of the planning. That being said you have to know your crowd and event. Demographics, time of day, other food being served, alcohol consumption and other factors could affect how you plan portions.

I used two sources every chef should use and learn inside and out. The Book of Yields: Accuracy in Food Costing and Purchasing
And The USDA Table of Cooking Yields for Meat and Poultry;

u/SemiRandomQuestions · 1 pointr/Chefit

This is super helpful—thank you so much. Do you know the names of the premium lines? It's a little confusing because Wusthof uses the term "pro" and "gourmet" a bit loosely. Is this the sort you're talking about?

u/Pixielo · 2 pointsr/Chefit

Don't bother! They're too expensive, vs. just getting a job in a restaurant and working your way up. Buy the CIA's textbook, and work your way through that while you have a kitchen job. Make sure that it's for you before you spend the tens of thousands of dollars needed to get a culinary degree.

u/2hardtry · -6 pointsr/Chefit

I'd go for it. If the chef is in charge of hiring and is vouching for you, then she probably has already figured out that they are just going to take her word for it and leave it at that. An associate's is just a 2 year program, likely from a community college; I've worked with plenty of such graduates that don't know which end of the mop goes on the floor.

The more important question is whether you can do the job. If you have the potential but just lack the experience, then start cramming. Start reading at night to make up for your lack of education. Teach yourself; thousands of people do it every day. Go through used bookstores and look for The Professional Chef, ATK Cooking School Cookbook, How to Cook Everything, etc.

The best cooks I've worked with, whether certified or not, read cookbooks, continue to read cookbooks throughout their career, and are constantly scouring the internet for new trends and ideas.

u/eskimoexplosion · 1 pointr/Chefit

Everyone is all about the victorinox knives, don't get me wrong they're great but the Tojiro DP is in another class for about $5 more.

u/spk3z · 2 pointsr/Chefit

I recently read Heat by Bill Buford--absolutely awesome, couldn't put it down. Also, this is actually on my to-read list but On Food and Cooking is supposed to be really very informative.

u/goppeldanger · 2 pointsr/Chefit

This textbook is used by the top culinary school in the United States. It is a steal at this price. The only problem I've had is the recipes our for serving a lot of people, so you have to scale them down. It's a good skill to learn anyways. The Professional Chef

u/crookedplatipus · 1 pointr/Chefit

Ratio was an eye-opener as far as how I thought of recipe structure.

u/hiddengill · 1 pointr/Chefit

The Professional Chef (ProChef), you can also get this in ebook/ App form!

u/Cdresden · 5 pointsr/Chefit

Setting the Table by Danny Meyer.

Math by the CIA.

The Book of Yields by Francis Lynch.

u/zakttayr · 1 pointr/Chefit

I've been using this for years now and it does the trick.

u/ksoviero · 1 pointr/Chefit

I'm not sure if it's the same thing, but I have this book:

Some of it seems outright wrong, but most of it is still a good reference.

u/infectedketchup · 2 pointsr/Chefit

a huge problem i've seen a lot of people have is they never know when to either stop adding shit or stop fucking with a component. it's really easy to absolutely destroy a great idea by doing either of those.

The Flavor Bible is an absolute must have if you're doing menus.