/ck/ - Food & Cooking

>not posting your kit in a knife thread

This is now a professional knife kit thread

For beginners. I recommend some cheap stainless chefs knife, paring knife, a set of waterstones, 600-800, 100/2000 combi, ceramic steel. Learn to use these then it's time to move on, should be able to get these for under 220$ total.
ex. Tojiro, Global, random brands

I'm not a baby tier. Try a couple high carbons, add on a 4000-6000 polishing stone. Stick with chef's knives for now, unless you have a need for a different style of knife. If you struggle to debone or fillet with a chef knife, get a boning or fillet knife. Nakiri, Chinese cleaver, Usuba for extreme veggie work. There's never a reason to get a utility knife, get an exacto knife or cheap paring knife with a cover to keep in your pocket for breaking down boxes and shit. If you like bolsters, don't like japanese knives, or prefer heavier knives, try Wusthof Ikon, Henckels. cutco(I've never tried though).

Pretty good at this game tier. Start looking into clad high carbon, powder steels, and swedish steels. Lots of variety, the majority of these knives are in the 150 USD+ range, pretty much seperated into personal preferences. At this point you should understand edge geometry, what blade widths you're comfortable with, you should know the knife styles you need and can ask intelligent directed questions for recommendations.Being able to use a variety of knives effectively is key, technique is important as you should be able to adjust your edges based on your style by now. Sharpening is key at this tier. Some sharpening systems can work at this level, but best results will come freehand, as not as bevels will be 50/50 anymore. 70/30 80/20 100/0 are more common and take better advantage of the steel and tempering techniques available. Invest in a natural finishing stone and understand how and why they work.
Ex. Misono, Glestain, Aritsugu, Mac, Messermeister, Masahiro.