Top products from r/KitchenConfidential

We found 70 product mentions on r/KitchenConfidential. We ranked the 651 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/KitchenConfidential:

u/CrockerCulinary · 2 pointsr/KitchenConfidential

well to be honest, i havent read many books on the subject, but i have listened to a million podcasts, ted talks, and the like. also my parents were both managers of people and projects, so there were a lot of discussions around the topic of how to make the most of your team, being a leader, etc growing up. also team sports as a youngling were a big influencer. then there is my personal experience and observations of 20+ years in restaurant management working with 20+ restaurants of various types that taught me a few things. (i cringe saying team building cause its kind of a dirty word these days, because of dumb team building excersises, but thats what it is, so)

there are a million resources out there. if you google "team work" "team building" "how to build strong teams" you will be swamped with info.

lets see if i can find some stuff-

  1. this list is everything!
    i have referred to this list frequently from an article called "the ugly truth about team building" about the dumbness of corporations thinking team building exercises work when really the issue is one of poor leadership. in my experience you will find 95% of the issues amongst management will occur in one of these areas. if these are all addressed, things are probably humming along-
    "Here are the principal energy blockers I see in corporations and not-for-profits, startups and government agencies:

    • Fuzzy or missing strategy

    • Unaddressed conflict

    • Role confusion

    • Red tape bureaucracy

    • Slow processes requiring multiple approvals

    • Over-reliance on measurement and quantitative goals

    • Little to no conversation about culture, norms, energy, conflict or feelings

    • Inexperienced leaders

    • Little focus on experimentation, collaboration and innovation, and

    • Lack of praise, acknowledgment and information-sharing"

  2. heres a really good ted talk from simon sinek, an author on this subject, he has a few books too.

  3. danny meyers "setting the table" should be on the list. not specifically about team building, but it is definitely relevant for anybody serious about a career in the industry.

  4. "ted talk teamwork" google video search - youll find a BUNCH of different perspectives just with this.

  5. i love a podcast from npr called "how i built this" where they have interviewed a bunch of succesful entrepreneurs building their companies and the challenges they faced. owners from spanx, crate and barrel, yankee candle, five guys, sam adams, lonely planet, even zumba and the power rangers tell their stories. (this one is probably the least specifically helpful, but i found all kinds of wisdom in there for any manager)

  6. this is for one of the owners i worked for who trained some of the best bartenders in the world (daniel if youre out there)- watch "friday night lights" the series about a a fiercely competitive high school football team in texas. he swore that all the answers to how to build up strong employees was in that series. "clear eyes, full hearts, cant lose"
u/zapatodefuego · 6 pointsr/KitchenConfidential

This gets asked on r/chefknives every so often. If you're looking for more advice maybe check out there. But to answer your question:

u/Formaldehyd3 compared Shun to Beats by Dr. Dre. I think a better comparison is actually Bose. People have a perception that Bose are top of the line but head over to r/headphones and no one is posting pictures of their new Bose headphones. While they certainly are decent products, they are not without fault and you can usually get something better for cheaper.

Shun knives are made with VG-10 (or VG-MAX which is similar) as their core steel which is then clad in cheaper stainless. The fancy patterns and hammering that is applied to the cladding looks nice but dramatically increases the cost for no benefit other than appearances.

The Tojiro DP gyuto is also made of VG-10 clad in stainless. It has a more minimalist look to it but costs about a third of what the Shun costs. The Tojiro also does not have the same reputation for chipping that the Shun does.

If the person you are gifting a knife too is looking for something that priorities practically I would either get the Tojiro and something else or just go with a gift card to Korin or ChefKnivesToGo.

However, if the person you're gifting to isn't that into knives then the Shun really is an impressive gift. They look very attractive and have a reputation as being high end knives.

u/Rufio06 · 2 pointsr/KitchenConfidential

We have a few posts linked in the sidebar here, but after reading them myself a few times, I do have a recommendation.

This knife is the standard beginner knife that I always see recommended here. If I were you, I would just buy this one knife. Pay attention while you're cooking with it and you will be able to ask a more specific question.
"I have this knife and I love it, what would be a direct uprage from this knife?"
"I have this knife, but the blade is way too thin and it hurts my hand. What knife is similar, but with a thicker blade?"

You should also pay attention to how well you can do everything you need to with that one knife.

Can you chop an onion with it? Probably.
Can you clean a fish with it? Probably not, but how many fish will you be cleaning in the near future?
I went out and got myself an 8" chef's knife, a boning knife, a bread knife, a paring knife, and so on and so on. I really only use the one chef's knife and I work in a kitchen 6 days a week. If you feel you need a smaller handle, or thinner blade, or shorter knife, or some wild ass mongolian bbq sword, then buy them one at a time.

Be careful on amazon though. Sometimes they will jack the price of a knife up for a month, and then discount it down to what it usually is to try and sell a bunch. These knives are garbage made in china. If you don't want to spend any money, just get whatever from walmart and sharpen the hell out of it.

I keep trying to close out this post, but more keeps coming. Don't go out and spend a few hundred dollars on a knife that you don't know how to take care of. I got this same Vic a few years ago and I still use it. I REALLY want a nice $300 - $400 knife that I can use forever, but I don't feel confident enough yet with my stones to maintain something like that. I'll practice on my $50 knife for a while first.

Good luck.

u/heinz_57 · 2 pointsr/KitchenConfidential

I think you may have some misconceptions about the purpose of an amuse. It is a very powerful and effective tool to set the tone for a diner's entire experience and is worthy of your utmost respect. Designing and executing a great amuse takes (arguably) more skill and subtlety than creating a full dish. Educate yourself:

u/mmarin5193 · 8 pointsr/KitchenConfidential

The Silver Spoon is a massive Italian cookbook with pretty easy to read instructions and big fancy pictures. I got one as a gift its has some pretty good recipes in it that range from easier to harder recipes. Its about 30 bucks on amazon

u/Cdresden · 5 pointsr/KitchenConfidential

Lately, I've very much been enjoying Kenji's The Food Lab. I think it's worth the (ebook) price just for the chapter on fried foods.

I also keep coming back to The Flavor Bible, which has lists of how to combine ingredients for different cuisines.

If you want a valuable collection of recipes and have $50 to spend, get Cook's Illustrated's The New Best Recipe. It's supplanted The Joy of Cooking on my shelf.

u/Cyno01 · 2 pointsr/KitchenConfidential

Depends how much youre looking to spend, but if youre budget conscious The Victorinox ones are probably the best value around. Thats speaking as someone who owns several hundred dollars worth of mostly Shun and Mercer knives.

All you REALLY need is a

Chefs Knife

and a

Pairing Knife

to start with, those will handle about 85% of anything your ever need to do, but if you want to expand i would get a

Boning knife

Bread knife


And dont forget a honing steel.

And MAYBE a pair of shears.

u/drewcore · 5 pointsr/KitchenConfidential

hopefully i don't sound too crass, but i would save your money. unless you want to do months of work as an unpaid, or basically unpaid, stage at a really amazing restaurant, or want to have credentials to back up the opening of your own place, the extra education wouldn't help much. i'd rather hear that you've read harold mcgee and larousse cover to cover.

u/kevinlammer · 2 pointsr/KitchenConfidential

It depends on your price range to be honest. If you want knives you can beat up and not feel bad about, Victorinox will be considered entry level. Moving up in price range, You have Zwilling J.A. Henckels. Quality is slightly better. And above that, You have Global,
Shun, Wusthof. I own 2 Global knives and leave both of them at home. Never liked them. Shun and Wusthof to me is at the same level, one being japanese and one being german steel. German steel takes a bit longer while sharpening, but holds an edge longer. Japanese steel gets a lot sharper, but needs to be well maintained. I personally use 3 knives from the Misono UX-10 line.

The are obviously a ton of other brands, but those are the most commmon ones that you see. Any knife will be fine, as long as you take care of them.

u/Wanderlust-King · 1 pointr/KitchenConfidential

100% recommend a Tojiro DP, fits your budget nicely, great bang for the buck, holds an edge very well.

VG10 with a great temper. comparable to a shun, but less chip-prone, and half the price. good weight and balance imo.

I have a tojiro dp and a few gyutos that cost 2-3 times as much, and I use the tojiro most.

u/waltsing_matilda · 3 pointsr/KitchenConfidential

This smacks of familiarity. Took over a golf course kitchen after an emotional change of ownership, and after it had been closed for only one winter. What. A. Horror. Story.

My suggestions:
--CarbonOff ( is your new best friend. USE AS DIRECTED--use it outside, preferably on a tarp or something...and it's a little pricey--but it's absolutely amazing.
--throw away the pantry. It becomes second-nature to try to make money on everything in our inventory...but don't feel guilty about ditching EVERYTHING and starting from absolute scratch. If it's not manufacturer-sealed...fucking throw it away. Not worth your time.
--pay attention to evidence of rodents or pest control asap.
--Dawn (brand name!) does actual wonders for grease buildup.

u/cavicchia · 5 pointsr/KitchenConfidential

Ratio is really fucking awesome, if you're into the science side of it, I'd highly recommend this Widely regarded as one of the most comprehensive texts. It hits the historical side, the scientific side, and the classic, traditional cuisine. That said, it's really fucking dense, not the kinda book you'll sit down and read cover to cover.

u/morcillaisthereason · 3 pointsr/KitchenConfidential


tojiro dp chef's knife. straight up best knife for the price. western handle. best of both worlds. so durable and not SO nice that you'll be afraid to use it.

for some reason they're out of stock on ChefKnivesToGo and more expensive than usual on Amazon....i don't know why

u/King_Chochacho · 3 pointsr/KitchenConfidential

On Food and Cooking is basically required reading.

It's fairly specific, but Japanese Cooking: a Simple Art has a ton of great info on Japanese food philosophy, seasonal dishes, and a bunch of knife and other techniques you don't get from many western texts.

u/WhyBePC · 4 pointsr/KitchenConfidential

The New Professional Chef

There is a newer version called The Professional Chef that Paul Bocuse calls "The bible for all chefs".

I agree with u/mirepoixmatt, I like the older versions a bit better. You can get an older version of the New Professional Chef for 75 cents

u/mrmoustafa · 1 pointr/KitchenConfidential

Dude, as someone who has had to use Shuns(using co-workers, receiving them as gifts, etc) more often than I'd like, I implore you to consider the Tojiro Dp.

I got my 240mm gyuto for around 95$ including shipping via Korin. At roughly half the price of its Shun counterpart (10" Classic Chefs), it's such a better value. As long as you diligently sharpen and hone it, it will do great things.


Are you fucking kidding me?? 70$ is a goddamn steal

u/Surt627 · 1 pointr/KitchenConfidential

Miyabi Kaizen 9.5" is one I've had my eye on.

10 inch Shun kiritsuke, though arguably overpriced for what it is. I have an 8 inch shun that I love, but I got it on considerable sale so it was more in line with its actual value.

Yoshihiro 8 inch, which I know nothing about really, but it just popped up while poking around.

[Another Yoshihiro, 9.5 inches] (

u/m3htevas · 6 pointsr/KitchenConfidential

As many of these as you can spring for. They earned their reputation as the best bargain Chef's knife.

u/jonathan22tu · 9 pointsr/KitchenConfidential

This isn't specifically about increasing efficiency but it's a really good read from probably the most famous restauranteur in the US: Setting The Table - Danny Meyer.

u/Soupfortwo · 4 pointsr/KitchenConfidential

I do encourage you to learn about cooking no matter what you choose. These are the books that helped me most in my cooking career:

  1. Professional cooking Often refereed to as 'the Gisslen'

  2. Culinary Artistry

  3. On food and Cooking

    The Gisslen and Culinary artistry are your starter books. On food and cooking is amazing but contains chemistry/biology and other scientific explanations of what your doing which is important but not for the actual act of learning to produce food.
u/grankasaurus · 1 pointr/KitchenConfidential

>Stories and techniques are what I want.

For these reasons, this is the best cookbook I have ever owned

u/McWalkerson · 3 pointsr/KitchenConfidential

This is the knife. I’ve had mine for two years and absolutely love it.

u/sharer_too · 0 pointsr/KitchenConfidential

My first thought was Jacques Pepin's [Techniques] ( book. It's more than a recipe book - and I love his writing...

u/oliefan37 · 1 pointr/KitchenConfidential

Ratio is an interesting read. It's not perfect, but it does provide a solid foundation for creating your own recipes.

u/OutOfBounds11 · 3 pointsr/KitchenConfidential

Start with THIS ONE.

Great knife at an incredible price. You'll have to spend over three times as much to beat it.

u/ilredus · 7 pointsr/KitchenConfidential

well, good thing it's a cheap one to replace

u/ctindel · 1 pointr/KitchenConfidential

They don't all have that pitted finish. I agree, I like the smoother look myself.

u/bitternick · 7 pointsr/KitchenConfidential

I'm fully with you on finding cool spoons at thrift stores/antique stores (I cook in Boston and hit up Cambridge Antique Market once a month), but I wouldn't call spoons or tweezers "ridiculous niche tools." I use three sets of tweezers pretty much daily, and the cheap eBay options that double as snake-feeding tools just aren't the same quality as ones designed by professionals specifically for culinary work.

Also, if you don't have a pair of these, buy one immediately. You can lift a Toyota with them but still have enough control to move more delicate proteins.

u/Crotherz · 1 pointr/KitchenConfidential

> Setting the Table as Danny Meyer

Ordered it for my Kindle just now. Will begin reading it today. Thanks!

u/WhosWhosWho · 15 pointsr/KitchenConfidential

I just moved places, and they tried that with me. I laughed, and pulled out my own. I am quickly becoming the alpha in the herd.

u/Oneusee · 3 pointsr/KitchenConfidential

This. For sharpening stones, buy a 1k and 6k stone, brand isn't a super big factor. King is apparently pretty good, but I use nawima or something. Edit: These stones.

u/Sadi_SaDiablo · 3 pointsr/KitchenConfidential

I second this. Don't know if this is the exact one you are thinking of but is my suggestion as well.

u/used-books · 1 pointr/KitchenConfidential

I recommend this cookbook: The Silver Spoon New Edition

Translated from Italian, 1000's of recipes. Get a reference copy for you kitchen, spend some time getting to know Italian seasonal non-tomato based cuisine in depth so you don't have to think on your feet when in order comes in.

u/ErisC · 4 pointsr/KitchenConfidential

I haaaated it when someone would misplace that damn thing. I could still open a bucket pretty easy due to sheer willpower but jeez that tool made it so much easier.

u/pikaaa · 3 pointsr/KitchenConfidential

Well what about this?
This cookbook shows you how to add "love" to your meals ;)

u/Taramonia · 3 pointsr/KitchenConfidential

Get a Victorinox Fibrox as they are pretty much made to be abused. next time hop over to /r/chefknives tho ;)

u/Krewtan · 1 pointr/KitchenConfidential

This guy's books are essential reads if you really want to get into the butchering aspect. A lot of technical info on how meat and proteins work too.

u/cool_hand_luke · 2 pointsr/KitchenConfidential

Garde Manger isn't an art. It's where the FNG gets put until they can be brought up to speed.

u/Bigfatchef · 2 pointsr/KitchenConfidential



The Bread Bakers Apprentice

Are the two I"m always pulling down off my shelf to look at besides the Flavor Bible.

u/Zombie_Lover · 1 pointr/KitchenConfidential

I've never owned one, but I hear people rave about the knives by Victorinox.

u/sauteslut · 7 pointsr/KitchenConfidential

since it's your first, I would suggest one of these.

u/HowManyLurks · 5 pointsr/KitchenConfidential

[Butchering by Adam Danforth] ( and it's companion Butchering Beef are my go-to's for my own reference and for recommendations. I can't read it without a highlighter because I want to remember evveerryythiinngg.

u/UncleEmu · 4 pointsr/KitchenConfidential

You'll have way fewer friends but the ones left will be chill as fuck

there are no other activities

everything will hurt

Get crocs if you're just testing the water

birkenstock bostons if you're serious

buy this knife