/ck/ - Food & Cooking

Left is a Mercer blade I got from the head chef of a brewpub I brewed at. He was my roomie. That thing is a beast. Tip was broke and edge was ground back from sharpening. Had to start over with that one. Lots of time with a file to get it into shape. Hard to take a lot of steel off so it’s pretty wedge like and I use it for bone.

Middle is a high carbon stainless chef knife from Walmart. It’s faberware. steel is actually good. Holds a decent edge and is very thin behind the edge. Almost a laser. Very ergonomic and I think it was like 29 dollars or something. Good buy. Use it for years, still do.

Last is JCK natures blue moon 210mm wa-gyuto. Cheapest I could find that was actually hand forged in Japan. Blue2 clad by stainless. Just arrived today. $98 dollarydoos. It’s my intro into weebshit. Its 50/50 ground, thin behind the edge, thick at the spine and very sharp. Making a ragu tonight to pop it’s cherry. Wish me luck.