/ck/ - Food & Cooking

>>5050140
>implying the sharper edge doesn't make them far more brittle than kives of other design
>doing anything with japanese knives other than veggies and fish
God forbid you hit a bone with a Japanese knife. Gg, game over.

I don't know why anyone asks /ck/ for knife advice. It's not like most people here actually cook. No one ever gets good advice from a /ck/ knife thread, aside from the advice that you shouldn't trust /ck/ for purchasing decisions. Seriously, this is the same board that thinks the cast iron skillet is the end all be all one stop shop pan.
>muh seasoning
>muh perfect pan

pic related to everyone in this thread