/ck/ - Food & Cooking

>>5024204
>What do you use
>Would you recommend it

I tried regular chef's knifes, 150 bucks Shun Classic Chef's knifes, three bucks Santokus and thirty bucks chinese chef's knifes.

They all did their job just fine, given that they were stroped and sharpened regularily. I simply like the chinese one because I enjoy the utility of having a blade broad enough to scoop up whatever I'Ve cut, don't see the point of having an accute point on a kitchen knife and I prefer my knuckles to be well away from the cutting board. It can also serve as a cradle, if need be.

If that's what you want from your chef's knife, you might wanna try a chinese one.

This thing here. Does everything I want and then some.
I'm paranoid about pointy knifes, so it suits me just fine.

Hey, OP!

You should buy them knifes they're comfortable with and of which they can take care of themselves.

It's sorta pointless to gift normal consumers with knifes that need more than maybe a honing once in every while. Or exotic types they're unfamiliar with.