Hiking Boots/Shoes Recommendations?

Hiking boot recommendations?

Any recommendations for women's hiking shoes?

[Request] Hiking/outdoorsy style shoes that can handle lots of walking on concrete

Cold and wet weather hiking boots recommendations?

I am in need of a new pair of trail/hiking boots.

Hiking Boots for heavy use during the summer

Good pair of hiking shoes?

[Request] waterproof hiking shoes

[request] - Good quality walking shoes.

Hello Redditors. I'm in search of a classy yet extremely durable pair of hiking boots to take backpacking around the world for 12+ months with.

Hiking boots recommendations

Men's three season "urban hiker" (like Merrell MOAB but longer lasting)

BIFL Hiking boots for women

Hiking boots with good traction and can stand up to abuse.

Looking for a good pair of shoes for my weird feet

Request - Hiking Sandals

Request: Hiking Boots

Comfortable and cushiony shoes for walking on pavement 10KM/couple hours a day (UK)

Hiking sandals that last?

[Request] Powerful dishwasher with sanitize function?

I want the best god damned dishwasher money can buy.

Looking for the best, easiest to operate, cheapest dishwasher - Recommendation?

[Request] Best countertop dishwasher for reasonable price?

Can anyone recommend a good dishwasher?

Countertop/Portable Dishwasher

[Request] Dishwasher &lt;$1k Australian with QOL features and low water use

Dishwasher for Second Home

My friend bought a house with this KichenAid dishwasher from 1974. He says it works better than any of the other ones he has owned. He just has to convince his wife not to replace it.

What's a good Panel ready dishwasher under $1k?

Best socket set on the market $100-$150

[Request] Socket wrenches

I need a recommendation for a tool set that should last a lifetime. [Request]

Looking for a Mechanics tool set.

23 years later; GM Goodwrench socket set.

A Starter/Lifetime Tool set

Basic screwdriver set needed

Mechanic Tools that are BIFL

Trying to fill a tool roll for my truck and would like input on BFL tools like wrenches, pliers, socket sets, etc.

BIFL: Mastercraft ratchet set with lifetime warranty. Got it at 14, im 31. Went thru more abuse than you think!

Looking to upgrade my home hand tools

Was told to post this here. Husky 270pc toolset from Home Depot for $99, normally $199. Lifetime warranty too

[Request] Ratchet/Wrench/Etc tool set for home/bicycle/general use

Thoughts on a Honda Accord V6 2007?

2010 Honda Accord worth the buy?

Thoughts on a 2008 Honda accord v6 coupe EX-L?

2014 honda accord ??

After an initial round of research it seems like Honda Accord Hybrid is the right answer, but I want to pressure test that with you guys

2014 Accord V6 Touring (any thoughts?)

Which car ?

me again. 2010 2dr honda accord, 122k miles for $5,800. just want a reliable first car, thoughts?

Want to buy an Accord, any suggestions?

2020/2021 Honda Accord LX - Tell Me About Your Likes/Dislikes

Compact - Midsize suv

best small/midsize suv?

Looking for a used (06-14) reliable compact/mid-size SUV

compact/mid size suv

Midsize SUV

Recommendations for midsized SUVs to look at

Compact to Mid-Size SUV

Small to mid-size suv suggestions?

Midsize vehicle for three kids

Mid-Size SUV

Just tried a Lotus Elise Cup 250, driving impressions !

Dan Neil reviews Lotus Emira: As Good As It Gets

Considering a Lotus Elise - USA

How affordable are Lotus Elises from the 2005-2012 model year?

Lotus Exige Sport Final Edition review: farewell, Exige

I wanna know everything you know about a 2005 Lotus Elise

My Lotus Evora Review

Lotus retail sales up 24% in best performance for a decade

2022 Lotus Emira Looks to Be One of the Brand's Best

PURCHASING A LOTUS — Need Tips + Advice.

Looking for a good rpg/action adventure with a good story and good characters

Deep long rpgs?

Looking for a story-focused RPG

Looking for a complex RPG

Fantasy games with an detailed and immersive world?

[WSIB] I am in search for a open world RPG that will keep me busy for hundreds of hours.

Open world game with huge map, lots of things to do, and great graphics

WSIB Feeling a bit of an rpg lull and want something exciting like old school BioWare with a engaging story that doesn’t take 100 hours to play.

WSIB: long, immersive games with high quality storytelling and writing

looking for an open-world rpg

[WSIB] A turn based strategy game that isn’t 4X

Turn-based strategy game

Turn-based strategy games

[WSIB] Small-scale, medieval, strategy game, featuring pikemen and cavalry

(WSIB) Turn-based ”wargaming” game

[WSIB] Turn Based Strategy games

WSIB if I want a strategy game for dummies

WSIB Strategic Rpg

[WSIB] Good offline strategy/(ish) games?

What are some good "smaller scale to control, but still feel large scale battle" tactical / strategy games?

Bullet Hell-Type Games: Atomicrops vs. I, Dracula: Genesis vs. Others?

WSIB if i want a completely story driven indie game but have already played undertale and oneshot (preferably similar to those 2)

Post apocalyptic enthusiast, Underrail or Atom RPG?

[SIB] Undermine or Atomicrops

WSIB if I like "Run into things, need to grow in power/special items to move further so I come back after unlocking said element" type of games.

Blsoodborne or Resident evil 2 ?

What should I buy? Animal Crossing: New Horizons or Doom: Eternal

[WSIB] Fast-paced top-down roguelikes?

[SIB] I Hate Running Backwards or Planetary Dustoff? Or something else?

SIB Nuclear Throne?

What can you recommend for minimizing pores?

I know you can’t get rid of pores but I’m wondering is there anyway to make them smaller? I use La Roche Posay products. They keep my acne mostly at bay but I feel like my pores are just so large. Part of it is genetic, but just wondering if there’s anything else I can do at home to help. Thanks!

OPEN PORES- WHAT TO DO? IS THERE ANY PRODUCT I CAN USE?

What skincare products have you used that helped with large pores?

What is the best thing to use to tighten pores on your face?

Can anyone tell me why my pores are so huge and what I can do to minimize them?

How to reduce pores.

Hey guys, how do I make my pores not look like this? Info in comments (deleted and reposted for an error in the title)

Pores reduction tips?

Advice for shrinking pores on and around nose?

[sun care] sunscreen that doesn’t irritate rosacea and perioral dermatitis

[Sun Care] Looking for sunscreen that doesn't irritate Rosacea

Sunscreen recommendations for rosacea

Looking for a sunscreen for my acne prone skin.

[Sun Care] looking for a sunscreen that works well for people with Eczema.

Desperate for a good sunscreen

Looking for a Daily Suncreen

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Sunscreen, eczema and makeup, Help [Sun care]

[Sun Care] Help with not being able to use Sunscreen

How can i stop a really greasy face?

How to best defeat oily skin?

Is there any long-lasting solution for oily face?

Oily Face -&gt; Wash Face -&gt; More Oily

Extremely oily skin

Y’all know some sort of cream or product I can buy to make my face less greasy looking?

super oily face help needed

Oily Skin— please help!

Really oily skin

How to have less oily skin?

Adrian Krebs

Johannes Engler

Tavis Lochhead

This 8" knife is commonly used for home and professional kitchens. The thin blade and bolster allows you to easily cut and slice almost any food. This knife features dimples which help cut foods like apples and squash.

TechGearLab

The MAC Mighty chef's knife is indeed mighty. With a razor-sharp factory edge and an ergonomic wooden handle, this knife tore through everything we threw at it. An excellent slicer, it could pull off the thinnest of cuts and turn carrots into perfect matchsticks. The dimpled or Granton edge made veggies roll off the side of the blade with much greater ease than many of the other knives we tested, leaving you to cut as fast as you want without having to stop and wipe off the blade. 
This blade has a smaller rocker than classical Europeanchef's knives, so it might take some adjusting if that's what you are used to working with. With a higher price tag and a thin blade that could be more challenging to care for, this MAC knife is best suited for experienced cooks that are looking to upgrade.

The Mac Knife MTH-80 Professional chef's knife is indeed mighty. With a razor-sharp factory edge and an ergonomic wooden handle, this knife tore through everything we threw at it. An excellent slicer, it could pull off the thinnest of cuts and turn carrots into perfect matchsticks. The dimpled or Granton edge made veggies roll off the side of the blade with much greater ease than many of the other knives we tested, leaving you to cut as fast as you want without having to stop and wipe off the blade. 
This blade has a smaller rocker than classical Europeanchef's knives, so it might take some adjusting if that's what you are used to working with. With a higher price tag and a thin blade that could be more challenging to care for, this MAC knife is best suited for experienced cooks that are looking to upgrade.

Upgrade Pick

amazon.com

r/chefknives

I know skilled home chefs with vics from decades ago as their main knives. They're really decent knives. That said, not everyone has the time or inclination to learn knife sharpening. In that case, I would go for the MAC MTH-80, as it is a solid step up from a vic and has the edge retention that you will need if you're not sharpening often, without being chippy or overly delicate

 That said, not everyone has the time or inclination to learn knife sharpening. In that case, I would go for the MAC MTH-80, as it is a solid step up from a vic and has the edge retention that you will need if you're not sharpening often, without being chippy or overly delicate.

I'm contemplating upgrading to a Tojiro DP Gyuto after around a year of using the Victorinox rosewood, Robert Welch cooks knife and Victorinox paring, but I wanted to hear what other people thought about knives past the budget price point. I failed miserably at sharpening so will be using a paid service for the time being (I think they use a grindstone).  What can I expect as a home cook if I were to upgrade?  Besides better edge retention, balance and steel, what does this actually do for my home cooking?  I also work in a café serving burgers and similar foods so I do some long vegetable prep every couple of weeks.

<div class="md"><p>I&#39;m contemplating upgrading to a Tojiro DP Gyuto after around a year of using the Victorinox rosewood, Robert Welch cooks knife and Victorinox paring, but I wanted to hear what other people thought about knives past the budget price point. I failed miserably at sharpening so will be using a paid service for the time being (I think they use a grindstone).  What can I expect as a home cook if I were to upgrade?  Besides better edge retention, balance and steel, what does this actually do for my home cooking?  I also work in a café serving burgers and similar foods so I do some long vegetable prep every couple of weeks.</p>
</div>

Understanding Chefs Knives

 This knife is definitely better then my last one, but I just expected it to be sharper. I feel like it struggles through vegetable skins sometimes. But it hasn’t failed to cut anything I’ve asked it to, so I’m not completely disappointed. I was just expecting to be more thrilled with it

Nice knife. Didn’t live up to expectation.

 I have only honed it lightly a few times with a borosilicate glass steel after smacking the cutting block with my poor style. This thing rocks. With my Chicago Cutlery knives the same abuse would put very slight dents in the edge barely visible as a glint of light under a bright light and I could feel the loss of sharpness after a few cuts. The edge on the MAC is so acute and fine that I didn't want to take a change and loose anything with a steel (which is not recommended) or even a 1200 grit ceramic steel (which is recommended) so I went with the borosilicate glass rod which is finer

I have the MTH-80 Mighty Chef Knife with Dimples. It came extremely sharp out of the box and stays that way. I have only honed it lightly a few times with a borosilicate glass steel after smacking the cutting block with my poor style. This thing rocks

 I use a belt grinder with micro grit belts. This leaves a convex edge like it comes from the factory. I have also sharpened it on Japanese water stones and an Edge Pro. All work well

  This knife is thinner, lighter, the steel is harder, it holds a edge better, and is more nimble then a comparable Western knife like a Wusthof or Henckel. Some may not like that. I do, although you don't want to use it like a clever and you probably could get away with that with Wusthof or Henckel. They both have their place but I like the MAC for my style of use

Best knife I have. Razor sharp and feels good

 I was excited about my entry to tilt high carbon steel because of the durability ratings but the ergonomics may be s deal breaker.

 At this point I'm torn. Do I learn to maneuver around it or do I return the Food and Wine "Knife of the Year " and continue my search. I was excited about my entry to tilt high carbon steel because of the durability ratings but the ergonomics may be s deal breaker.

 I researched for a week and the mor I researched the more I was drawn to this MAC. Upon opening it was as advertised great razor sharpness that cuts the same now as a month ago- effortlessly. From meat prep to fruits and veggies this was a delight.

. My family often will leave my Zwilling dirty in the sink, sometimes in water, sometimes not. Obviously you can't have that with this knife so ì have segregated it from my otherwise all German stainless steel knives. My issue is ergonomics

 Obviously you can't have that with this knife so ì have segregated it from my otherwise all German stainless steel knives. My issue is ergonomics. The knife handle in my hand feels a little small. That is usually born out when I am in the kitchen doing knife work for an hour or more

Dream knife except for XL hands

 the mac is only slightly sharper. i can't speak for the edge retention cause i only used the mac for a week or so but im positive it will be much better than the victorinox. as far as weight and feel in the hand, the mac is better for my smaller hands. it didn't initially feel amazing to me, but it feels light and powerful and i think ill grow to love it over time

 as far as weight and feel in the hand, the mac is better for my smaller hands. it didn't initially feel amazing to me, but it feels light and powerful and i think ill grow to love it over time. speaking purely in terms of money and value, if i had to do it all over again i would have probably just bought the spyderco sharpening set with ultra fine rods and maintained my victorinox. but as a food lover and rabid cook, i don't regret buying the mac as it is slightly sharper and will hold an edge much longer, it's just i feel slightly sour in that i expected to be blown away and was not

good overall knife but didn't blow me away

3 Layered Chef Knife Core: Cobalt Alloy Steel (VG10) Outer Layers: 13 Chrome Stainless Steel Handle: Reinforced Laminated Material(3 Studs, Full-Tang) Bolster: 18-8 Stainless Steel

Wirecutter

This extremely sharp Japanese knife is one of the best deals we’ve found in cutlery. But it has a slightly less durable blade, and the handle doesn’t provide as much knuckle clearance.

thecooksedge.com

knifewear.com

 Made me realize that a bunch of my knives don't take to sharpening well.  I had a little difficulty with cutting up a sweet potato but was successful making sweet potato fries.

Better than Victorinox on Price/Quality

 That spoke volumes for me.  All in all, this is an excellent knife and I will make amendments to this review when I receive my Kasumi chef's knife a week from now and compare because that is a markedly more expensive knife and it will be interesting to see how it stacks up. Hence 4 stars for now because i'm a bit hesitant to give anything 5 stars and because there must be better knives around given how much more expensive knives can get. But if on a budget and want an absolute beast, THIS IS IT!

 This thing out of the box is just about as sharp as a kitchen knife can possibly be in my estimation as it runsss through these mere inanimates with EASE. It should be noted that a lapse in form simply caused by me being used to the terrible excuse of chef's knifes i've been using for the past year led to me slitting half the nail off my left middle finger. I was negligent with this very dangerous piece of equipment, and paid for it. Like a man that beats you in a fist fight, this knife earned my respect as I am now VERY careful when using it

  I open up the kitchen with knife in tow, waiting for any mice en place to come my way as it always does. Today, red peppers, onions, strawberries and oranges (i'm the breakfast service chef) so I unveil Tojiro. This thing out of the box is just about as sharp as a kitchen knife can possibly be in my estimation as it runsss through these mere inanimates with EASE. It should be noted that a lapse in form simply caused by me being used to the terrible excuse of chef's knifes i've been using for the past year led to me slitting half the nail off my left middle finger

" It feels so compact and sturdy, you can just feel the quality exuding from this ultra cutlery. I giddily spend the night imitating my cutting motion as I can't wait to use it at work the next morning.  I open up the kitchen with knife in tow, waiting for any mice en place to come my way as it always does. Today, red peppers, onions, strawberries and oranges (i'm the breakfast service chef) so I unveil Tojiro

The Gyutou!!

 I've looked into many higher priced Japanese knives such as Shun, but because they are technically made of the same VG-10 steel and the Shun Classic line was also a lot more expensive I felt that the Tojiro fit the budget and has by far exceeded expectations. Would highly recommend and I'd say if you're looking for your first gyuto get the Tojiro DP! You can't go wrong with the price and quality!

 The blade is constructed of a very, very sharp VG-10 core steel with a spine thickness of 1.9mm. I've worked with Globals and also have a Kyocera ceramic and this knife is the knife I grab when I'm in the kitchen. Coming in at 7

 I've worked with Globals and also have a Kyocera ceramic and this knife is the knife I grab when I'm in the kitchen. Coming in at 7.2 oz it's heavier than my Global and Kyocera ceramic, but it's definitely much lighter than the Wusthof Ikon that I've handled and Western knives.  The Tojiro handles meat with ease

 It has developed a few minor chips. Just dropped it off at a professional knife sharpening service so I will see how it performs when it comes back!  Absolutely love this knife. I researched for hours what kind of gyuto I wanted to add to my my home kitchen and finally decided on the Tojiro DP 8 inch (210 mm or 21cm) because of the great reviews and excellent steel of the blade. A gyuto knife is simply the Japanese equivalent of the Western chef knife and is an all-purpose knife used for cutting meat, fish, and vegetables

Absolutely love this knife

I am a sushi chef,and having good quality, sharp knives is very important. This knife is my go-to for just about everything, even tasks that are outside its' purpose. Obviously more specialized knives such as a yanagiba, etc exist for their reasons, but if you needed "one knife to do it all" this would probably be it. It is well made, has good strong steel, and a great feel in the hands with respect to weight and balance

 This knife is not only very sharp, but very strong! I have used it now once a week for quite a few months and have yet to sharpen it, as it came incredibly sharp from the box and if you don't abuse the blade it will stay sharp depending on what you cut with it and what type of cutting board you use.  I have about 7 various knives ranging from $10-50, most of them are specialized such as a yanagiba, a deba, paring knife, etc. But they mostly sit in the knife roll after I bought this. Love it

and having good quality, sharp knives is very important

I've been using this knife daily for over a year now and I can confirm that for the price this is an excellent purchase.  Why four stars instead of five? This is partially due to design and partially due to personal preference. The only design flaw I've found is the knuckle clearance between the handle and the cutting board - it could be a bit more generous.  The personal preference gripe is minor, but important

 The only design flaw I've found is the knuckle clearance between the handle and the cutting board - it could be a bit more generous.  The personal preference gripe is minor, but important. Like many serious cooks I had researched plenty about the benefits of switching to an Asian style chef"s knife. I decided to take the plunge into gyuto style knives with this one and while it does have its strengths, after more than a year of daily use I think I'm just a western knife style kind of cook

 Like many serious cooks I had researched plenty about the benefits of switching to an Asian style chef"s knife. I decided to take the plunge into gyuto style knives with this one and while it does have its strengths, after more than a year of daily use I think I'm just a western knife style kind of cook. I miss the heft and girth of my old Wusthof.  That being said, if you're at all curious if a gyuto knife is right for you I'd say pull the trigger on this knife

... can confirm that for the price this is an excellent purchase. Why four stars instead of five

 You can waste a LOT of money on a knife just to have your food taste the same as someone who owns this Tojiro. I use and hone this knife a lot. Six years later, it holds its edge extremely well, is light and easy to handle, and you can brag that you have a very good quality Japanese stainless knife.

 Six years later, it holds its edge extremely well, is light and easy to handle, and you can brag that you have a very good quality Japanese stainless knife... if that's what you want to do

Six Years Later...

 Maybe it keeps it edge longer, I dunno. But so far I think sharp steel is pretty good no matter if it costs $20, $60, or $200.  There are no magical knives. Modern production steel is pretty good no matter what knife you have

 Whether it's a whetstone, a sharpening system, or a sharpening service, it's more important than the knife itself.

I really like the knife but I'm slightly disappointed it came scratched

 The only time I regret not getting the 240 is when I'm chopping and slicing large quantities of fruits and vegetables which is how I buy them. All going into the freezer. If you're preparing meals for a large family or perhaps making purchases similar to what I'm talking about you might want to look at the slightly larger knife. Excluding that, the 210 is perfect for me

 Why? Holidays?  This consumer always shops and compares. Unless it's chump change I'm going to make sure I get the best deal on the best product so of course that means spending time on Amazon. Great retailer!  If you will go to Google and type in "Tojiro DP Gyutou" you'll find a retailer on the first page that sells the same knife for $9 less with free expedited shipping (3 days). It's a great additional source for looking at Japanese cutlery and staffed by great people

 If you're preparing meals for a large family or perhaps making purchases similar to what I'm talking about you might want to look at the slightly larger knife. Excluding that, the 210 is perfect for me. May add the carbon steel version.

I ordered this knife two months ago and it's everything that you read here at Amazon and any other retailer that sells this knife. One thing that puzzles me is the almost $20 increase in price. Why? Holidays?  This consumer always shops and compares. Unless it's chump change I'm going to make sure I get the best deal on the best product so of course that means spending time on Amazon

You will love this knife.

This is an entry level knife for Japanese cutlery. In many ways this beats my Henkels and Wusthof. The finish on this is not as good at the german blades that cost nearly twice as much, The heel is not integrally forged and needs radiused, the spine is acceptable but again could be radiused. The knife is a bit butt heavy

 Here is what you need to know about Japanese cutlery; the blade is thinner that a western knife, the steel is harder. Most Henkels and all Wusthof is 58 HRC and the Tojiro is 61 HRC this allows for a thinner more acute edge AKA sharper. You CAN NOT use a conventional steel on this blade, it is too hard!!! The traditional and best method is Japanese water stones, MAC black (best) and or a messermeister fine ceramic rod are an option.  The bad the edge is not symmetrical and the hilt and tip of the edge where not finished well, it was better finished than my Wusthof deli knife and it is a serviceable edge not a perfect one

MAC MTH-80 vs Tojiro DP F-808

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