/ck/ - Food & Cooking

What are some good knife brands to look out for on Craigslist? My knives are all dull as fuck and I'm poor.

Looks super dull.

>>10870426
If you don't live in a foodie city I don't think you'll have much luck. Also, I really hope you're not implying that buying a new knife is a substitute for maintenance

>>10870426
get something to make them sharp again instead

>>10870427
It's brand new from the factory. Have had it in my collcetion for years, never used. That said, yes I cant reall recommend the new F. Dick Premier or Premier Plus. I was very disappointed with the latest ones I bought - very poorly ground. Thick behind the bevel and uneven. Wüsthof is way better.

>>10870426
>My knives are all dull as fuck and I'm poor.
Get some 400 grit and some 1000 or 15 grit sandpaper, some engine oil (old&used is OK) and a smooth block of wood or a brick and you can make your old knives hair popping sharp again, for just a dollar or three or whatever the sandpaper costs you.

>>10870450
>1000 or 15 grit
*or 1500 grit*

>>10870450
This is the cheapest short term solution but in the long run you are way better off just buying stones

>>10870443
That's too bad.

>>10870469
Not too bad actually. I had the blade professionally thinned by a master bladesmith and it cuts like a dream now. If you are planning to have it thinned a thicck wedgy blade is actually better than an already well ground one, because the thicker blade can be ground to have a slightly convex bladeface. It glides through produce like through butter and stuff wont stick to the knife now.

>>10870418
>F. Dick

no

>>10870490
>I paid someone else to fix my overly thick meat axe
Krautshit owners in a nutshell

>>10870426
>to look out for on Craigslist
isnt craigslist for used stuff? You might try pawnshops if you are OK with used knives, or search for chefknives on ebay and select only used ones. I have boought some pretty good used knives on ebay, but you must be prepared to do some pretty major resharpening work. I gut the dullest knife I have ever seen from ebay (an F.Dick Preier 26cm exactly like the one in my pic, different colour though). It belonged to an apprentice cook who had given up hsi training. Holy shit was that thing dull. I swear he must have been chopping food on a granite countertop for months to fuck up the edge like that.

These go for 4€ in my local Asian supermarket.

Best knives ever.

If you need a knife go KIWI...


https://www.amazon.com/Kiwi-Brand-Stainless-Steel-21/dp/B001FEJ0WO

>>10870515
I have a belt sander and I have used it to thin my own knives in the past, and quite successfully too. But those were smaller and much cheaper knives. I didnt want to risk fucking up my really nice knives on my shitty hobby sander. And even with a much better sander it would be pretty difficult to as good a job as a real professional.

>>10870549
I have that exact same knife in my collection too. Cutting performance is really good because it is decently thin, but the shape of the knife is weird. It has too much belly for chopping or push/pull cutting, but at the same time it is too short and the tip is too low for proper European style rock chopping

What knives does /ck/ use? I see them only occasionally whhen one happens to be in the picture in a cookalong thread. Post some pics!

Good friend just started smithing. I'm buying into his new craft so I can get forged steel cutlery, damascus, and other stuff. Excited for a cleaver.

>>10872800
Speaking of cleavers, I need a cheap one made in USA. Anyone got a recommendation?

>>10872908

Nope. I don't own a cleaver yet. Hence my excitement. I looked into buying one and "cheap" was not made in the US. I'm holding out for the custom smithed one.

>>10872800
This looks like some cringey larper shit

Bought myself one of this. Good investment, extremely versatile! Would miss it.

>>10870515
>t. autism

>>10873394
OH man I fucking worked with one of those, one of the best knives I ever used, why are they so good?

>>10873672
the added weight of the blade makes up for the terrible cutting performance

>>10873676
Sharpen your knife. It's absolutely okay for most tasks. And you can shovel shit with it.

>>10873394
Got one too. It's great, but after a while I went back to my good old chef knife anyway. I don't really need its shoveling action as I prefer to use a bench scraper for that.
I still prefer it to cleave and cut large vegetables like cabbages though.

>>10873705
Spare me. You don’t even know what sharp is, chinatown cleaver boy

>>10873750
You're a real enrichment to this thread boi. I bet you're a top notch metallurgist.

I'm currently looking for a larger chef's knive, something similar to the pic from OP
The blade should be at least 28cm long
I want to spend at most 200€
Any suggestions?

>>10873758
Saying “metallurgical” is the /ck/ version of saying “horological” in the /g/ watch threads. People trot out that word when they have no argument because to them it sounds intellectual

>>10870450
What the fuck don't do that to your knives dude. Go to the dollar tree and get a WETSTONE. it's a buck, learn how to use it and get a sharpening stick to take the grain off. Don't ruin your fucking knives jfc

>>10870549
I live by kiwi slicers, I've never tried the knives out though. My dad also has a mandolin by them he loves!

>>10872908
Next time you see a Chinese market look in there for a cleaver

>>10873761
Wüsthof offers chef's knives with blades that are 32 and 36 cm long. Güde offers some humungous serrated (bread) knives. I doubt 200€ will be enough for those though. Where are you from anon? I have a Japanese Yaxell in VG-10 steel and Damascus cladding and very nice micarta handles in my collection, with a 300mm blade, and I find I have no real use for it. I would let it go for 150€. Comes in a wooden bamboo box together with one of those giant buffet tongs or tweezers.

>>10873809
>don't do that to your knives dude
never worry I have collcetion of whetstones too. But for a poorfag fellow anon with shit knives it is an accceptable solution.

>>10873816
btw link to the WÜsthofs
https://www.wuesthof.com/deutschland/produkte/sortiment/messer/classic/9600-644#page-7

>>10873824
>>10873816
currently live in germany
>270 for the 32cm
ouch

Th eproblem with the typical Chinese cleaver is that it is too thick behind the edge, and the overall cutting performance will therefore be very mediocre, even if you bring the bevel itself to razor sharpness.

>>10873822
Ah I am a poorfag too my guy, but my knives are my babies and a wetstone is still a dollar in the hardware section at the dollar tree, and I'd highly reccomend that instead of sandpaper

>>10873830
Hey. I am German too. I am located about twenty miles northeast of Munich. If you are intrerested in the Yaxell send me an email: talon53 at web dot de.

>>10873769
Or, you know, I don't won't to argue with people who say things like "poor cutting performance" on knifes that are absolutely perfect for most things except fileting or decoration.

>>10873844
Not the guy you are arguinging with, but sharpness and cutting performance are indeed two different things, at least the way I understand them. A sharp knife in my book just has a bevel with a very sharp and pointy apex, but even if you can easily sharpen your arm hairs with it it may feel dull and wedgy whenever you attempt to cut thick or tall produce, like turnips potatoes or squash. That is typically because it is too thick behind the bevel and/or the bladeface surface makes stuff stick to it. That issue remains even if you sharpen your knife a ta low angle.

>>10873857
Yeah, you're right. I just use my Chinese "meme" knife because I think it's cool. It's okay for every day cooking imho. But yeah, you're right.

What is keeping you from learning how to to freehand sharpen, anons? No access to the internet?

>>10875263
I got a diamond steel for my birthday earlier last week. I'm having some trouble keeping the angle constant, but the results are top notch when I eventually get there.
It's a 600 grit, and I've got a 1200 grit one on the way since I like this so much.

>>10873389

>>10873389

I gotchya buddy. I think some might even call it hipster or something. But I like custom crafted gear. Like a custom smithed cleaver and custom leatherworking done by a friend. It's why I post on /ck/ too, people that craft are just better people.

Not my fault some depressed faggot has a problem with that.

I left my masamoto HC with another cook while I was on vacation for a month
Can't wait to see how dull it is. I have a fetish for sharpening dull ass knives. I'll post pics when I get it back in like 8 hours

>>10875452
>I left my masamoto HC with another cook

Why would you do this?