/ck/ - Food & Cooking

Fuck, anons. Just post some knives. I tire quickly of this sharpening discussion, there's not even some good or funny images to go with this shitflinging.

>>7999810
Get yourself either a Tojiro dp 210-240mm gyuto
>https://www.amazon.com/Tojiro-DP-Gyutou-8-2-21cm/dp/B000UAPQGS/ref=sr_1_1?ie=UTF8&qid=1471566002&sr=8-1&keywords=tojiro+dp

or a K Sabatier in stainless
>https://www.amazon.com/French-Sabatier-Forged-Stainless-Knife/dp/B007NZMKHQ/ref=sr_1_4?ie=UTF8&qid=1471565949&sr=8-4&keywords=k+sabatier

Both of these knives are classic and extremely versatile blade shapes and made by respected brands. Japanese wa handles are a meme in my opinion and a nice western handle just appeals to my sensibilities so much more and are better when cutting up something sloppy for a long time.

Or if you HAVE to go german, I learned on this guy. My dad has had his for ~30 years and he gave me one when I was learning to cook in college. They are tanks, but they dont really cut as cleanly and the bolster can get annoying when you resharpen it on a stone.
>https://www.amazon.com/ZWILLING-J-Henckels-Four-Star-8-inch/dp/B00004RFKS/ref=sr_1_4?s=kitchen&ie=UTF8&qid=1471566143&sr=1-4&keywords=zwilling+j.a.+henckels

I don't recommend buying a knife over $100 until you know what you are doing and you don't need to ask people for advice. Save that fancy custom kiritsuke with the powdered steel with the fukkin sick pattern weld for another day, my man.