/ck/ - Food & Cooking

>>18867012
Anon, steel on kitchen knives is typically shit-mid tier compared to what you can find for outdoor knives. The difference being time between sharpening. They all get just as sharp. Companies that are trying to upsell you on glorious Nippon steel folded 39 times are a meme and you should avoid them.
Wusthof uses decent x50cromov15, but you can also get a $50 knife with same steel, so know you are only paying for looks and feels.
>>18867269
What this anon said, go to kitchen store and check how they feel and balance in hand. You will know.

>>14157437
>cuts self with dull knife
>it is the knife that is wrong!
>cuts self with sharp knife
>it is the user who is wrong!
Make up your mind spergo

>>10036776
>Vegetable peelers are for fat americans whos fingers are too fat to use a knife with percision.


Forgive me but it's been a long time since I've hung out on /ck / but am I right to assume that these type of people are the same as anime fans who insist their KATANA IS FOLDED OVER A 1000 TIMES AND WILL ALWAYS BE THE BEST WEAPON, They're those types of people aren't they?

Don't worry, If it helps then I'm sure they sell a Japanese peeler. Maybe that will help you move on?

Pic related, it's you isn't it?