/ck/ - Food & Cooking

shapton, and yeah I bought them online. you can probably pick some up in a brick and mortar but it's going to be a lot of hunting

I fell for it yeah. Easier to sharpen, loses sharpness in a linear and useful way, the reactivity is generally not an issue

Some hipsters claim "real" stainless is just as easy to sharpen if not easier and also holds and edge better but I fucked around with enough supposedly decent stainless knives enough to not care to give stainless another chance

It's a bit like australian wine being supposedly not universally undrinkable trash. In the abstract, I have no problem accepting that I may have developed an unreasonable bias. In practice, I do not care to challenge my supposed biases at all. I have tried. I am confident that trying further would be a waste of time and money.

I have other knives but I mostly just use them for cutting boxes now

>>18238177
define "like that" because you're right I have no idea what you're talking about. most of my knives have been carbon including kurouchi and kasumi style wa handled knives (most of which I've gotten rid of), and including my current "daily driver" as knife spergs would say

eventually what happens with this hobby is you get tired of all the stropping and sperging and is it "good patina" or "bad patina" and you realize good enough is good enough

it's cool that you have a hobby, everyone likes a hobby, just understand that some people have other hobbies too, and there is no reason to get butthurt about it

Threadly reminder that a 21cm monosteel japanese carbon knife and 500/1000 is all you need

I was sharing a house with some friends this week and took a risk of bringing this and letting anyone who wanted use it. I figured a bunch of upper middle class gays were probably a little smarter about taking care nice things than the average heterrhoid, right? Well, I caught a few spots of rust on it from sloppy drying so not a totally safe assumption but it's true not a single chip and other than improper drying I never saw anything that would qualify as abuse and there was no prompting on my part and many meals prepared. Gays +5:Heterrhoids -3 (I've had multiple knives harmed by heterrhoids in my time, never trust a 'rrhoid, just don't, you'll regret it).

Anyway the highlight was when one of them was yakking on the phone with his mom while chopping and he was all "me ENCANTA este cuchillo" not knowing I was eavesdropping, I heard that shit and my mission is clear, that I've planted the seeds my goal is to surreptitiously turn him into a full knife autist.

As always I appreciate my followers it helps a small blogger like me like you wouldn't imagine, please hit the share button if you liked this post, until next time knife anons.

>>18082831
cont'd

Third, japanese chef knives are not that much more expensive than western chef knives and arguably are less expensive when it comes to value per dollar. You say "this guide covers mass produced" and you're ignoring artisanal knives, yet you portray japanese chef knives from the angle of artisanal knives. Mass produced japanese knives are not likely to have wa handles and they tend to be comparable in price, or lower, compared to mid-tier european knives from the big brands

Fourth, if you're going to make up arbitrary classification binaries for mass market japanese knives you could try to be relevant and do "laser/workhorse" which is a common one, or "clad/monosteel". Flat belly/rounded belly could work too, as you alluded to in the santoku section, this applies equally to japanese chef knives. You could try "french/german profile" which is kind of an amalgam of all of the above except the clad/monosteel dichotomy. My personal thinking here is that the average person who would even bother to read this wall of text will be happier with something from the french profile/laser side of the spectrum because it's the most "different" and ticks all the boxes for the formula 1 version of a knife. It's also more forgiving for people with shitty sharpening skills, pic very related. Whether you go for stainless, monosteel, clad, whatever, that's less relevant. Blade thickness and grind make a far bigger difference than the steel for normie purposes.

Lastly, regarding steels, I don't know much about the science but from a consumer POV I'd probably also mention powder steel which describes a manufacturing process rather than a chromium content. It's relevant with japanese brands because of certain meme knives like the takamura r2 which are supposedly in a class of their own. No comment from me personally but a lot of people have opinions on that

Anyway that's probably enough neckbearding for one night, thank you for reading my blog

>>17965024
stainless is for very low IQ who don't know what sharp is, and very high IQ who have exceptional skills

if you're a NPC like me you should get garbon because it's easier to maintain

>>17815552
It's swedish steel though, keep seething

shapton glass 500/2000 reporting for duty

I keep trying to come up with reasons to upgrade but nothing is convincing

>>17742968
No need to be rude