/ck/ - Food & Cooking

>>9508260
They most definitely do.

Pro tip: It's unlikely you will ever "need" a multi hundred dollar knife. It's a want.

Pic related, my multi hundred dollar knife.

Do I need it? Fuck no. My regular stuff works just fine. But, it's a joy to use and the craftsmanship is tip top. I appreciate it as a well made tool. If you're asking for advice on what knife to buy, I would not recommend it. Tojiro DP, Victorinox, CCK will be a far better daily driver.

>>9459232
In terms of all around, I don't want to worry about it too much situations, stainless clad or just straight up stainless will always be better. High carbon steel knives are better in very specific situations and specific conditions with specific products.

All the shit talk about million times folded steel comes from people buying knives for the wrong reasons.

If you want a daily driver, some combination of stainless properties is what you're after.

If you're a professional looking for a knife with a certain purpose in mind, then high carbon steel knives make sense.

> I own a 1000$ dollar carbon knife
>I only use it when necessary

It's a great knife. But if I'm doing light prep for chicken stock or making lunch, I have better options that are far cheaper.

Pick up a cck cleaver. They will do everything a home cook requires.

This is my expensive baby. I love it. It's amazing.

For daily use. I use an aritsugu gyuto. Everyday, for the last 5 years in a professional setting. It does everything I need it to without having to worry about carbon complications.

That knife is special events and slicing, situations where I need immaculate cuts and presentation.