/ck/ - Food & Cooking

>>10383079
It’s called an Orange Knife

>>10383079
a knife.

carving

>>10383089
forgot link
https://en.m.wikipedia.org/wiki/Kitchen_knife

>common kitchen knives
>carving

>>10383079
A paring knife?

Also
>red at the wrong end of the spectrum
It's roy g biv, you idiots.

>>10383079
pairing knife

>I have never seen it or used one before
i feel sorry for you

it is used to remove foliage and make a path through the forest

>>10383122
Don’t forget to take the foliage with you so that when you finally make it through the forest you have a fresh and nutritious salad to eat.

>>10383096
Uhh anon, I think you might be slightly colour blind...

>>10383096
>>10383097
Pairing knife is the red one you retards.
Orange is just a different kind of bread knife.

Might be good for tomatoes, or for cutting breakfast rolls. Other than that it is not an "official" shape that would have a special purpose in a kitchen, professional or otherwise.

>>10383139
red is the bread knife which is a shitty one anyway
breads need serrated edges otherwise straight knives will just squish them

>>10383146
And it carves through a solid brick of butter easily to spread on toast

Probably just an odd serrated utility.
Or a lettuce knife, but they tend to be plastic.

>>10383079
What's the difference between green and purple?

>>10383188
Green is a santoku, Purple a chef's.
Probably 18 & 20cm respectively.

>>10383203
What about their uses? I only have a small knife like the leftmost orange/redish one, but I've been looking into getting a more proper knife. The chef one seemed like a natural choice, but I am a bit scared about how big it is. I am still a beginner and also I don't know how to store it properly.

>>10383177
>>10383079
I reckon its a lettuce knife

>>10383170
a spoon can carve through butter my man

>>10383214
They serve pretty much the same purpose, and will do 90% of your knife-work. Fairly redundant to have both in a set.

Basically a Santoku is a bit better suited to vertical cuts, european chef's have a more pronounced/rounded belly for a locomotive/rocking chop.

>>10383214
all you will ever need is a chefs knife, a pairing knife and a bread knife if you make your own bread.

pairing knife is to peel stuff and for things that require precision such as removing seeds, deveining shrimp etc.

if you want something better but dont want a full chefs knife get an utility knife which is between the pairing and chefs in size, sounds like what youre looking for.

>>10383214
>>10383240
Agree paring/chefs/bread are the essential trinity, disagree with getting a utility over a chefs.
Good for in-between jobs, can't replace a bigger wider blade. There are 16 and 18cm chefs knives, desu it's worth learning how to use one.

As for storage, get a sheath for a couple of bucks (or just make one out of cardboard) and drawer it. Wouldn't worry about a block until you get more.

>>10383079
Reminded me of pic related.

>>10383222
But is it grate

>>10383303
thats actually pretty cool. that makes the butter melt faster

>>10383276
its a knife, while i do agree that it would just be better to learn a chefs knife i dont want the poster to end up like pic related if theyre not comfortable, i would rather do baby steps

>>10383312
Aren't you keeping your butter in the pantry?

I just assume you don't live in a fryingpan tier country.

>>10383320
murrica nigga, everything goes on the fridge, even eggs
>mgw left eggs out because yurop does it
they all fucking spoiled

never again

>>10383214
santoku is OK for smaller kitchens and/or small cutting boards. They look less scary/pointy and are mostly marketed to women (the santoku craze started with RachelRay) and they also have a much flatter profile than a standard German chef's knife like Wüsthofs for instance. That makes it more suitable for Japanese cutting thechniques with very little rocking motion, i.e. you barely move the handle up and down, instead you keep the whole knife more or less parellel to the board. Santokus do excel at dicing onions because their tip is easy to use due to the shortness of the blade, but it is stiill tall enough to give you proper knuckle clearance for working on a cutting board, unlike a petty of similar blade length. A proper chef's knife begins at 8''.

>>10383331
The only reason I don't put butter in the fridge is because it's so much easier to spread right away and it doesn't spoil like eggs. There is shitty butter that spreads even when cold but I don't trust that. There's no advantage keeping eggs in the pantry as them being cold doesn't noticeably increase the cooking time, unlike spreading butter as said.

>>10383341
>There's no advantage keeping eggs in the pantry
If you let your eggs sit for a bit they develop a more intense aroma. Germanfag here, I have eaten eggs that had been left at room temp for a month and they were still perfectly fine. Not advisable with washed US eggs though I guess.

>>10383079
https://discord.gg/8AwpmE

>>10383146
>breads need serrated edges
Why tho?

>>10383385
>Why tho?
Some countries have bread with an actual crust, not the spongy fluffy stuff that is sold as bread in the US. There is a reason the serrated knife was invented by Güde, in Germany. Trying to cut a seriously hard crust would damage the fine and very thinly ground edge of a proper chef's knife.

>>10383385
They don't. A well sharpened knife will cut though any bread with ease. I used to work for a restaurant that made sandwiches on French style crusty baguettes. We never used bread knifes, just chefs knives that we cut them with. They didn't come presliced

>>10383146
No. Bread knife is red.

>>10383394
>French style crusty baguettes
Let's say those things had what the Frenchies called a """""crust""""".

>>10383397
That's what he said in his post, peanut butter.

It's a sandwich knife. It's meant to easily cut through stuff like tomatoes and bread, but is also wide so that you can use it to spread mayonnaise and shit.

>>10383446
Beat me to it, anon. This is the only true answer. Amazing the number of clueless cu/ck/s dwelling in this NEET swamp.

>>10383446
you mean for when you use the same knife to dip in your mayonnaise and then mustard as you used to cut your bread, tomato, meat, and cheese?

enjoy your rancid condiments

>>10383079
ORANGE IS A BUTTER KNIFE, IT'S FOR SPREADIN SHIT MOSTLY

Far right knife is a bread knife. Far left is a paring knife. 2nd on the left is some sort of weird ass utility knife.

>>10383139
paring knife is always tiny and not serrated. google it.

>>10383097
ok, in person that paring knife is more red then orange, I mean the one second on the left.

the wavy blade, have never seen something like that.

>>10384326
What kind of shit hole do you live in where the deli won't slice meats and cheeses for you?

>>10383079
This shit triggers me.

>>10383138
STOP FUCKING GASLIGHTING NIGGER

>>10385022
Grab your dremel and grind it off. Or better yet, don't buy shitty knives.

>>10383079
i thought it was a bread knife at first but now it looks like a bread machete

>>10383079
test

ass

>>10385022
Same here anon. It is even worse if that shit protrudes beyond the actual edge and wont let the edge make contct with the board so it wont cut there. And every time you attempt to rock with your blade it will jar your hand and make a "thunk" sound. I guess most people dont eve know that a knife is not supposed to be that way. Thankfully it takes justa few seconds with an angle grinder or a belt sander to fix that issue.

>>10385127
only to be expected from team peep.

>>10383079
Shun calls it a utility knife. Apparently its supposed to be general purpose replacing a tomato knife, but overall meant for general random cutting stuff, or if you're fine with cutting many different types of foods but only want to use 1 knife. I can imagine it being perfect for sandwich making.

Cut a tomato, cut the lettuce, cut the bread, cut the meat, cut some cheese, 1 knife could do it all.

>>10385232
Most people use a chef's knife for that...

>>10385236
Most people don't even know knives need to be sharpened let alone how to sharpen them.

>>10383079
I cut myself past the artery and tendon with the blue one of these. I'm a big fan of the green santoku for my knifelet needs.

>>10383404
I meant that other guy but I didnt want to give (You) to his team

Its a utility knife

>t. knife snob

>>10383220
this one is correct

>>10383303
Where do you get that?
What is it called?

>>10385255
I got one that looks similar that it's coated lime green but it was made by Kershaw and it's a nakiri. Best vegetable knife I have ever had.

>>10384326

Do minis actually get out a different utensil for each of their condiments?

>>10385305
Utility knives can be literally anything it seems. Mine is just a small chef knife, but I've seen them in a deboning shape, in breadknife shape, and now this weird shape. It's like companies just try to make whatever they can with left over steel and call that the utility knife.

>>10383079
It's called 3-5 years unless you've got a licence, registration, and store it properly, you cheeky little cunt.

>>10383079
It is called a mistake.

>>10383079
I think it’s a variation of a bagel knife. Seraded for cutting bread but broad enough to spread cream cheese.

>>10385612
Utility just means it's a knife designed to do odd jobs and compliment a chefs knife

>>10383240
Personally I never use a pairing knife I'd rather have a small santoku for a utility knife.

>>10385232
This would literally be the ultimate, ultimate sandwich knife.

>>10385236

Who the fuck spreads mayo with a chef's knife?

>>10385879

I do if I'm out of mayo knives and don't want to wash one.

>>10383079
fruit knife

>>10383079
>Set Includes: 8" Chef Knife, 8" Slicing Knife, 8" Serrated Bread Knife, 7" Santoku Knife, 6.5" Utility Knife, 3.5" Paring Knife
Now it's just a matter of measuring and elimination.

>>10386029

>chef = purple
>slicing = blue
>bread = pink
>santoku = green
>utility = orange
>paring = red

Wow, such difficulty.

>>10386079

Except that's wrong.

>bread = red
>paring = orange
>utility = yellow
>santoku = green
>slicing = blue
>chef = indigo

>>10385879
I use a small offset spatula when I'm at the restaurant, but chef's knife at home. Why the fuck would I use a bunch of utensils when one will do? Sharp 8" chef's knife does almost everything.

>>10383079
>what the hell is that orange knife called? I have never seen it or used one before and cant find out what the fuck it even is.
It's a SANDWICH utility knife. It's got the ability to nicely spread mayo with that wide tip replacing sandwich spreader knvies (yes they're a real thing). Then, they are also good for slicing a couple skinned veggie like a tomato or cucumber or onion or apple, and halve a sandwich too, cutting through crusts and fillings with that nice serration. Zyliss, komachi, wustof, shun, many companies making this utility shaped blade now.

it's a weird knife

Everything bagel + toasted + thick cream cheese

>>10386091

OP fucked up the thread from the start by calling the utility knife orange.

>>10386096

Because when your jar of mayo gets a little low a pointy tip is retarded to use to get it out.

>>10385686
Sviw3 bobs

>>10383139
Pairing knife is orange

>>10383393

shut up you fucking faggot. all countries have packaged soft bread you retard. stop acting like bread with a crust is something special. im from germany and i can tell youre a fucking no life loser

not realy topic related but why choose keramic knives over steel ones?

>>10386166
Peanut Butter

>>10386361

Because they come razor sharp and are cheap and you don't need to take care of them because they're going to get chipped anyway. Also fun colors.

>>10386367

Picture not related?

As expected, Peanutfags don't know their own history.

>>10383331
Eggs in the USA are bleached for sanitary reasons (which is pure bullshit) so they have to be refrigerated.
It's not the case in Europe.

>>10386361
Metal detectors?

>>10383399
This "Traditional fresh german bread" would be perfectly at home in a French bakery. France has more bread to offer that just the baguette.

I'm colorblind and it's fun seeing non-colorblind people fighting over what color what is for a change.

>>10386505

According to this thread, about half of /ck/ is colorblind.

>>10385048
>>10385156
>hur dur I haev tools I manly
LOL

>>10386166
>an angle isn't the best way to get into an angle
>use a round instead
Further proof of peanut retardation.

>>10386513
Angry midget upset his tiny hands can't properly grasp tools required to make him a functioning member of society? Or just mad he has to constantly buy new things due to his inability to maintenance things because of his disability?

Should I buy a santoku or a chefs knife first? There's any difference at all?

>>10383079
A paring knife?

>>10387567

Santoku is for cremes and grills.

SURE LOVE PEANUTS NUTTTTTTTTTTT

>>10386558
I just wanted to point out; they most likely stopped posting because of how many times you said him. It's 2018.

>>10387801
What the fuck is your problem? Are you 12? Grow the fuck up and keep it at college level, at least, you cancerous faggot.

>>10383394
i completely agree, most american houses dont have a sharp knife for shit so a serrated one is needed so you dont squish the bread when youre trying to cut it.
but yeah a well sharpened knife will do.

>>10384867
oh yeah i dont know what the fuck that is

>>10383300
duuude. I used to have one of those little space lego guys. he had an individual open skimmer flying ship. was sweet.

>>10387820
GAY LOL

>>10383146
Straight knives are best knives for bread. They only squish when dull. Serrated knives saw. Your bread isn't wood, is it?

>>10383079
I'm British and what are these things?

>>10383079
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>>10383320
>tfw living in frying pan country
>tfw butter bell is almost always empty 8 months out of the year

>>10383393
>Trying to cut a seriously hard crust would damage the fine and very thinly ground edge of a proper chef's knife.
What the fuck. It's bread, not a rock. Serrated blades were made for fucktards with dull knives who couldn't get through your crusty breads. If your edge gets damaged on crusty bread then it's too thin to be a chef's knife as it would chip in hard squash and when butchering poultry.

>>10387914
Yes, you are.

>>10388014

What's a frying pan country?

>>10383079
Boner

>>10386358
Are you truly as stupid as you are pretending to be? You obviously have never left your grandma's basemtn and tasted bread in other countries, you treasonous little cockholster. You must be a Turkroach or something to be such a waste of oxygen, and you probably were Team Peanut Butter too.

>>10388707

He was Creme,

Creme was not quite as mouth breather tier as PB, but pretty close.

>>10387990
My nigger! I will never forget when I was a proud member of Team Mini. For the first time ever my life had meaning and I felt a sense of belonging.

>>10388049
>when butchering poultry
Only if you are retarded and chop through bones with it. Squash is not nearly as hard as a bread crust, it's only difficult too cut because the knife will wedge in there. Other than that you can definitely chip or roll the edge of a chef's knife on a bread with a really hard crust.

>>10388014
A butter bell isn't even necessary if you use butter fast enough. My household goes through about a stick per day and it never goes bad in a plain covered butter dish kept at room temperature. Well, salted butter at least. I imagine unsalted might go bad more quickly.

>>10388740
I don't go through butter that fast. Not consistently, anyway. I do tend to cut a stick in half and keep it out, but I still usually end up wasting some when I do that. I should just ditch the bell completely and get a covered dish. I'll start doing quarter sticks or something.

>>10388760

Nobody goes through butter that fast aside from fat ass bongs and people who still live with their parents and extended family.

Thoe coloured knives are utter shit. My mother bought a paring knife like that once and now half the paint has flaked off. I have probably eaten those paint flakes.

>>10388049
Cutting bread actually dulls knives really fast because you're cutting through so many gluten strands. Same with cutting rope or paper.

Always amuses me when people use paper as a test of sharpness, like "yo, look how sharp this was."

>>10383146
>tfw you realise your poop shearers are actually kitchen scissors

I've been duped

>>10390158
This is why you should own a fine-grit water stone anon.

And why doing shit like cutting up cardboard with your kitchen knives is retarded.

>>10390158
>>10391143
Only some kinds of paper dull knives, because they contain ground stone/clay to make it smoother and heavier (paper is sold by weight wholesale). Use newspaper or phone book paper, those wont dull your knife and are even better indicators of how sharp your edge is.