/ck/ - Food & Cooking

>>11847462
How much is it?

I am also (irl, unironically) gay and not a weeb.

Getting an electric knife sharpener (not just a honing blade) matter more than knife brand.

>>11847479
Whet stone for Japanese steel an electric sharpener is not going to do you any good

>>11847490
Electric sharpener works fine you just don't sharpen both sides. There are plenty of electric sharpeners with a separate slot for Japanese blades.

>>11847469
$150

>>11847507
post links?
preez???

>>11847513
Where? That's pretty cheap for a white #2.

>>11847522
https://www.amazon.com/dp/B07HVY76YD/ref=cm_sw_em_r_mt_dp_U_TMpvCbHX5GP84

https://www.amazon.com/dp/B001CA5LZ6/ref=cm_sw_em_r_mt_dp_U_ENpvCbTDR4NM9

>>11847535
>1.5mm taken off blade height every time

pls no

>dad gifts me a knife
>it's serrated

>>11847564
gift receipt?

>>11847523
chefknivestogo

You neednt have told us you are gay, we could have told just from the fact you use an electric knife sharpener.

>>11847523
steel means nothing, heat treat means everything.

>>11848818
I have a King 1000/6000

>>11848221
fuck off mark

>>11847462
>nippon steel 10bil times folded
>nice and stiff and brittle
>Slice thick beef cut
>Bends and shatters
S-sasuga Japan.

>>11847462
What kind of tasks will you be using it for? Remember that a gyuto is a poor choice for chopping pretty much every vegetable in existence due to it's long elongated profile. As a meme-knife it's fine

>>11849623
>Long elongated

Fuck i meant low and elongated

>>11849623
>Remember that a gyuto is a poor choice for chopping pretty much every vegetable in existence due to it's long elongated profile
Lol wat, gyutos usually just have a flatter belly. They can certainly chop like any western style chef knife and it certainly wouldn't be a "poor choice"

>>11849623
WTF are you talking about? Gyutos are just fine for chopping vegetables. Many have a pretty long totally flat spot near the heel, and even if they dont you can just do push- or pull cuts with the tip slightly down and the knife will automatically do a slight rocking motion when it hits the board and cut cleanly through the produce.

>>11847462
>I'm not a weeb, I swear

>>11849623
have a (you), daruningo karugasama

Are the kiwi knives a meme?

>>11850251
They are pretty decent, especially for their price. They cut well because they are thinner than the average kitchen knife. They need to be sharpened more often but that is not a great drawback, that way you can learn how to sharpen on a cheap knife.

I bought a Pioneer Woman knife.

>>11850265
Do the handles need special attention? I'm only familiar with plastic handles.

>>11850275
They are made from wood some exotic and pretty hard stuff. As long as you dont leave them soaking in the sink they do not need special attention. A few minutes work with a sanding block and progessive grits of sandpaper would also do the corners and edges of the handle a world of good. But for the price they are really more than decent.

>>11847462
i'm using pic related for the last 3 weeks now daily for basically everything. veggies, meat, thin bone, sinew. rinse it with a drop of pril and lukewarm water between materials, like from meat to veggies etc., and keep it in the sheath in the drawer. works like a charm and only cost 30 bucks. even if, for some reason, it goes to shit in 6-12 months it's still great value.

>>11848822
simpler steels have a better chance of getting a good heat treat, but sure, enjoy your xbox huge carbides that require obscure $300 stones and expert tier sharpening skills
>but my skills are expert
no they aren't, you're just accustomed to a shitty edge

A knife won't make you a better cook. Any sharp knife with a good shape is fine.

>>11851068
Good choice. If you hone them on a regular basis and sharpen every 3 month they will be a perfect work knife for many years.
A really good knife for the price.

what are you paying for? what can a $300 knife do that a $50 knife can't do?

>it holds it's edge for longer
so i'd have to sharpen the cheaper knife more often? big whoop. i'll survive!

why should i spend $300+ on a knife to chop carrots and pumpkin?

>>11851712
>>11851704
Sometimes it's nice to have nice things

>>11850273
>Pioneer Woman
Doesn't that company just order kitchen products with their logo printed on from Chinese factories to sell in Target?

>>11851720
Then as long as it serves the functions you want, buy the knife you want, and not the knife that a McChicken board tells you to.

>>11851723
if i buy the $300 knife i'll start a new knife thread every day to show it and justify spening that much on a fancy blade.

>>11851720
>Sometimes it's nice to have nice things
true. but it's even better to have someone to share those nice things with.

tfw

>>11851720
No. Nice things are a scam
>>11851723
Also this. Everyone is stupid especially me

>>11851748
Others will always let you down

>>11851770
invariably true

>>11847462

>>11853210

>>11853210
Nice of them to warn others of HIV.

>>11853210
Nice. I love sporks. What's this called?

Yoshikane 210mm white 2 with stainless cladding. Apparently no longer in production.

I was struggling with sharpening around the tip for a while but finally got it down and oh boy it's been nice.

Also have a 150 petty Masakage Koishi in the mail.

>>11851743
>$300
>fancy
God I hate poor people

redpill me on a good knife, preferably not Japanese meme knives, 2-300 dollar range

>>11854354
>Uselessly expensive means better
Go buy your $400 nikes made in China for 15 cents niggerfaggot.

>>11854422
I actually bought my first nikes in 20 years this fall because of that colin kirkpatrick drama (not sure the exact name but I know they’re the anti-newbalance). They were $98. The plurality of my shoes are Allen Edmonds but those were acquired before I decided to stop supporting Made by MAGA. I’ve also got Church’s, Tod’s, Carmina, Enzo Bonafe, and many others.

I only wear my AEs when the sidewalks are covered in salt slush, I feel dirty owning something manufactured in the US these days and aim to dispose of them as soon as the soles are all gone. They will certainly not be sent in for recrafting.

>buy 10$ knife
>Whenever it gets dull blast it with an electric knife sharpener
>ungodly sharp and minimal maintenance
Why even bother?

>>11854469
Your knife has spots where the edge can’t touch the board

If you haven’t noticed you don’t cook

>>11854440

>>11854474
You mean like every other knife?

>>11854503
>>11854477
This is what poorfags actually believe

>>11854543
Unless you have a knife with a completely straight edge, your knife will always have "spots where the edge can't touch the board".

>>11854565
Retard

>>11854420
Herder Windmühlenmesser, either a 1922 or a K-Chef. Or perhaps a handmade knife from Jurgen Schanz?

https://messerkontor.de/produkt-kategorie/kochmesser/kochmesser-hersteller/juergen-schanz-deutschland/

>>11854469
crappy unsanitary uncomfortable handle, poor geometry that wedges in anything harder than an overripe peach, poor bladeface finish with tons of stiction ... there is more than a good edge to aa good knife, anon.

>>11855084
Why are you so obsessed with that guy? All his knives look like toys, are you Jurgen Schanz?

>>11854565
No, it wont. Stuff like that is the surest sign of a shit knife, or a worn out/poorly sharpened one.

>>11855101
No, I'm not. But he is one of the best custom knife makers in the world, 250€ for a handmade knife made from top tier steel from that guy is a steal.

OP here, there was one left when I got up this morning and now it's mine.

Super pumped

>>11855116
t. Jurgen Schartz

just used this to put a razor edge (shaves my leg hair) on all my knives (approx 10 pocket knives and 7 kitchen knives). just wish it was longer, but for the price, i ain't complainin. don't know how long it'll last but it's easier and faster than whetstones.

>>11857240
I've had mine for about 5 years now and it works just fine. Just don't drop it

>>11857240
>razor edge (shaves my leg hair)
That doesn't mean anything. It's not "razor sharp" until you can get a close shave, on your face, comfortably.

>>11857269
I think he means it's certainly sharp enough to cut into a bag of tendies

What are some "good" steak knife sets that are serrated and I can put them in the dishwasher and they never will rust or need sharpening? Less than $100

>>11857267
yea i know. i still keep it in it's original plastic tube when not in use. if i do end up breaking it somehow ill just upgrade to this beast.

>>11857728
If you want anything to last you're going to have to hand wash them

>>11857240
>shaves my leg hair
Most likey a gigantic burr

>>11851712
>longer lifetime
>doesn't need sharpening as often
>cuts better
>gets sharper

>>11857267
Why would you drop it? Do you drop your knives a lot too?

>>11855084
Disgusting. High end f&f is fine to a point but this is just neckbeard LARP shit. None of these knives are getting used.

Moritaka stopped making D handles and the ferrule is made nowdays out of plastic. I'm pissed .......

>>11859127
These guys usually don't make their handles at all. Blame the importer.

>>11859146
They used to advertise it on their site and you could chose between oval or d shape rosewood handles and even a wooden saya (which they don't advertise anymore either).

They don't accept offers to due the amount of request coming in, so their business is going good. I don't get how why they stopped selling these, one of the reasons why i bought from them was exactly because of the hard steel which keeps its edge so long and the nice wood work.

Btw any idea where i can get a decent chinese cleaver that's stainless preferably vg10?

>>11859158
Don't fall for the chinese cleaver meme, just get a nakiri

>>11853210
This thing is terrible. The spork part doesn't fork or spoon well, the little plastic knife is like a kids toy, and the whole thing is terribly uncomfortable to use. You can get better dinnerware in children's cooking sets.

>>11859181
Yeah but Ka-Bar! Hoo-uh! They don't makeum like dey yousta, Murrrica! RRRAWRRR like in the MUHRRINES! Not like that stuff made by FURINARRS!

>>11859171
It's supposed to be a birthday gift for a friend that wants to have one. I personally am fine with a Santoku, just want to gift something nice that's complete garbage

>>11859189
*that's not complete garbage

>>11859189
>just want to gift something nice that's complete garbage
You should call up that guy who makes the meme wusthofs for Williams Sonoma. Kramer?

>>11859195
Never heard of and i can't access their site because of GDPR.

I've been looking for something from Misono or Tojiro but sadly they have no cleavers

>>11859243
>and i can't access their site because of GDPR
You don't have a VPN?

>>11859273
I'm at work, can't VPN from here

I do blacksmithing in my free time, what kind of knife would /ck/ most like?

>>11852924
Based and liquorpilled

>>11859327
Santoku forged out of stainless steel, full tang with a handle made out of paulowina wood, with an engraving saying "do you even cook, bro?"

>>11859346
The basic shape is easy enough, however heat treating stainless in a home environment is hard. The handle and engraving is pretty easy though

>>11859096
Yes, I drop my knives about ten times a day and they snap just as easily as a ceramic rod. It's ruining me financially.

>>11859359
>however heat treating stainless in a home environment is hard.
I'm aware but that would make it challenging.
You could also try Shirogami and Aogami followed by chrome steel, to see which one you like working with. I'd personally would look up a post of an anon forging his own meme knife for cu/ck/

>>11859120
that is the buyer's problem, or choice. You can do better whenever you wish.

>>11859327
A tall 240mm gyuto, like 60mm at the heel, full tang with micarta handles.

>>11859327
Serrated kanto style usuba in 420 HC, honyaki forged, German style full bolster, kurouchi finish, a nogent handle and an engraving of Ronald McDonald getting raped by Patti the cat. Makers mark on the backside in Kanji, and it should say Do Americans Really

>>11860117

>>11847462
It is the poor craftsman who blames his tools.

>>11860937
>>11851720

>>11847462
unless you are a sushi chef, or have disposable income

don't fucking bother

>>11860969
What does a chef's knife have to do with sushi?

>>11860937
It’s a poorfag who resents those with nice tools

>>11860969
Don’t bother to post in this thread again

Just bought this as my first meme knife. How'd I do, anons?

>>11861633
Well, it was eight dollars and it will cut things.

>>11849551
Lmao I still don't fully know what happened between chefknivestogo and kitchenknifeforums

Was mark being a fucking scumbag?

Still didn't buy anything from cktg - was considering it though.

>>11861633
You did well. What does the 4,3cm mean? Is that the height of the blade? It should be taller for a real chefs knife. This knife cant have much knuckle clearance for working on the board. It is more like a large petty

>>11862504
IIRC the owner of CKTG asked for some knife related information on the forum and then published that information on his website, or he used it to give advice to some customer or something. Totally retarded to make such a big fuss about it if you ask me.

>>11859424
I have a few days off this week, I think I'll make a spoon, carving fork and knife if I remember too

>>11862661
t. Mark Richmond

>>11863010
Then what's the real story

>>11847462

>>11864012
Take a look at this thread here if you like pics of nice knives:

https://www.kitchenknifeforums.com/threads/show-your-newest-knife-buy.7655/page-424

>>11863310
That’s more or less the story but copy pasting content from a competing forum is extremely shady and pretending otherwise makes you look like the perp

>>11864258
What was the content

>>11864271
The owner of in an internet kitchen knife shop asked the members of a kitchen knife forum for advice, my guess would be it was something kitchen knife related.

>>11864448

>>11864790

I'm looking for a cheap, utilitarian knife that can be used for general kitchen purposes. I like the look of knives like picrel, but I know they can be delicate.
I don't want to dish out too much money because I'll be moving soon and would rather spend the money on nice kitchen gear when I'm situated.
Preferably something from $1 to $50, any recommendations?

>>11864839
>>11861633

>>11858903
>gets sharper
explain how

>>11865717
Finer grain structures. Shitty stainless steel is limited by carbide size, at a certain point you’re just ripping out chunks of metal rather than abrading a controlled amount to form an apex

>>11865734
so you're talking about if the stainless layer wears off when sharpening it will reveal a finer grain of metal that can become even sharper?
but what if the knife wasn't clad in stainless steel. if it was completely carbon steel then surely it can't get any sharper.

and what the fuck is vg10? is that a carbon or stainless and why do i need it? also, do you think i'm pretty?

>>11865792
I’m not talking about anything other than the edge. And if you lost about 20 pounds then you’d be prettier.

>>11865805
ah herd dat!

>>11865805
actually no, i'm still confused but i'll figure it out.

i just want to buy a new kife and want to invest in a nice thing while i have the cash. i think i'll just bite the bullet and go with the fancy folded one. meh

>>11864229
Good deal

>>11865820
vg10 is mid tier stainless steel
folded steel is just aesthetics with no effect on performance

>>11865820
>go with the fancy folded one
Which one is that?

Also.

>>11866866
The ruike knife is best all around, hard to fuck with garlic with the buck knife but its deadly on meat. >>11866872
Kershaw fillet folder, I use it very often and it holds up very well.

>>11864839
>plastic ferrule
Gross

Whats the best knife for cutting myself?

>>11867539
Takobiki, 330mm

>>11867539
Aogami Super Steel would be best

>>11855152
Soon™

>>11868561
>delivery was attempted but no one was home
Enjoy driving an hour each way to the bad part of town this weekend

>>11861633
I picked one of those up from an asian market about 4 years ago. I still have it. It's a little thin so it needs to be honed a little more often, but I got mine for $5.

>>11868577
Gross. It's USPS. If it doesn't fit in my mailbox, it'll go in the parcel locker or left at the door.

Do they make knives out of titanium or is it a bad material for it? I mean other than being much more expensive.

>>11868833
I've seen some camping knives or emergency use stuff made from Ti, but generally speaking it's a horrible material for making knives from.

>>11868845
Too soft or what?

>>11868833
>>11868845
>>11868850
Bad idea. Titanium is strong in tension, and lightweight, but its somewhat reactive chemically. Its flammable, like aluminum, when you grind it to a powder. Its akin to having a knife made from aluminum... do you think that's a good idea? Guess what will happen.
A razor sharp knife blade with an edge that lasts is all about the hardness of the steel. Nothing beats good steel. Unfortunately most of us use stainless steel for practical reasons, but a very hard carbon steel would be better. Other super hard materials are good candidates, ceramics have been available for a while. Tungsten carbide would be quite interesting, its heavy as fuck but its been used as superior cutting tools for a long time because its extraordinarily hard and holds a sharp edge for a long time.
Make pic related out of stainless knife steel and every engineer on Earth will be laughing.
You morons just think titanium is some super-metal because its used a lot in marketing. Its an extremely common element in the Earth's crust.

>>11868916
>Show doubt in titanium as material for a knife
>"you morons just think titanium is some super-metal"

That's not very fair to say now is it?

>>11868916
this.
Protip: "Chrome-moly steel", 7000-series aluminum alloys, and most titanium alloys all have nearly identical strength-to-weight ratios. Why anyone thinks titanium is some magical supermetal is beyond me. It's only significant benefits are that it can maintain its strength at high temperatures, and it has excellent corrosion resistance at high temperatures--both are things that are of zero value to just about anything except exotic aerospace parts.

that said, people fucking love it, and the name has serious marketing power.
t. who has based his career around selling overpriced titanium bolts to cyclists, bikers, etc.

>>11868916
My dick is an extremely common element in your mum's crust

Actually, why would an aluminum knife be a bad idea? Is it too soft?

>>11868995
>Is it too soft?
yes.

>>11851770
so will yourself

>>11854565
just get a flexible cutting board, problem solved :^)

>>11847462
>>11847462
Just got into the knife game after years of being forced to use victorinox fibrox knives (great workhorses, but now I want better) with a Miyabi Koh chefs knife. I want to start replacing all the fibrox knives in my knife set, but vainly want them to look almost like they’re all from a set. I saw the echo by Middleton knives and fell in love, but I’m not spending $100 on a damn paring knife. Any similar looking quality options? I can’t seem to find any.

Picked up a Koishi during the Masakage sale (bottom). This thing is crazy thin behind the edge and moves through food like it's hardly there, even if it isn't a true lazer.

It's here! Definitely needs to be sharpened OOB
>>11869392
Nice

>>11869392

>>11847462
>>11847479
/fit/ here, will unironically trade blow jobs for tasty bulking food.

Soakinnnggg

>>11866600
well yesterday it was a toss up between these two. but i think the 180mm will be too small and i'm really fond of the folded one. it just looks cheap somehow (to me).

so now i've decided on...

>>11869647
...this!

but really i don 't know wtf i'm doing so i'm still gonna consider anything from here:
https://www.chefsarmoury.com/collections/gyuto-chefs-knife
and i'm open to suggestions

I think my honing rod has been ruining all my knives -- the sides 'feel' different.. I duno..

What would you dudes suggest for a god-tier honing rod? Price isn't really an issue, though rods are typically pretty inexpensive.

>>11869427
>>11869521
holy shit! i'm considering a nearly identical knife >>11869653

is the handly comfy? have you noticed any rust spots, or patina forming? can you find any faults?

>>11869672
Yes, it's comfy (using a pinch grip). No, I haven't noticed any rust and there's no patina because I literally just got it. None yet, but I haven't even used it.

Looks like the Konosuke you're looking at is White #1 with iron cladding and a tad bit shorter and thinner. My Makoto is White #2 with stainless cladding.

>>11860937
Yeah but if you could have a shitty knife that doesn't cut well and frustrates you all the time or a good knife that slices precisely and easily through anything which would you pick?

>>11869710
thanx for the response.

just curious; why are you sharpening it now if it's brand new and hasent even bee used yet? or are you getting the stone ready for another knife? >>11869521

>>11869725
Most japanese knife makers do not sharpen their knives

>>11869747
good to know. thanx again. you've been really helpful ;)

>>11869747
>Most japanese knife makers do not sharpen their knives
for realz?

What's a good knife to get for fruits and vegetables only?

>>11869747
>Be uninformed shopper
>Buy sugoi jap knife because whatever I like nice things, it looks cool etc
>Get it
>Try it
>It's fucking blunt
>Can't even change light bulbs much less sharpen a knife properly
>1/10 review "knife sucked"

This seems far more likely than you'd think.

>>11871412
Santoku. Or, like, a chef's knife.

>>11871687
It’s actually not that likely, when people say “Japanese knife makers don’t sharpen” they mean they don’t sharpen them to the standards of a person who can make autism quality knives, which are very high standards. You never hear people say “just got my first Japanese knife and boy was it dull”, because “IDGAF tier” in Japanese is still pretty sharp in Uhhhhmerifat.

The autism level of sharpening is beyond all reason and completely unnecessary for cooking most food, the point is that you bought a knife and are expected to maintain it according to your own needs and are judging the knife not the sharpening job. Maybe it’s an antiquated point of view but nobody ever bought a white steel wagyuto because it was the latest and greatest slap chop tech.

>>11868746
Speaking of which, which stone grits should I get if I'm both a beginner and starting with cheap knives?

>>11872141
Depending on the thickness of the knife and how much work needed, 500 and 1000 should do the trick

>>11872147
Is a honing strop necessary?

>>11871687
No, I understand that most people do not do sperg levels of research, if even more than 10 minutes, before buying shit.

>>11869665
>What would you dudes suggest for a god-tier honing rod
One of the best steels you can buy is the F. Dick "Dickoron". It is a smooth steel which can realign your edge without removing any material. But the edge must have been sharp before of course, that steel does not sharpen the knife. It can just repair an already sharp edge.

>>11871373
>for realz
Yes, for realz. At least the real high end hand made ones. The customer is supposed to put on his own edge, with his preferred angle, finishing grit and degree of asymmetry.

>>11871412
A nakiri. Or, if you only cut thin slices off stuff, the asymmetrical/single bevel brother of the nakiri, the usuba

>>11872291
no, you can deburr on the stone first and finish by pulling the edge through a pice of cork

>>11851755
>No. Nice things are a scam
not so quality counts
go back to the great value aisle
faggot

>>11847462
>It is a smooth steel which can realign your edge without removing any material.

Edge realigning is fiction.
So is the idea of "sharpening" or "repairing" a knife without removing metal.

>>11873012
>telling someone to get an usuba for their first knife
Yeah and everybody should commute to work on a Pinarello Bolide TT

>>11873244
No, it is not.

https://scienceofsharp.wordpress.com/2018/08/22/what-does-steeling-do-part-1/

end of the page

>>11873260
WTF are you talking about, retard? Nowhere did he say it was his first knife. He was just looking for a knife for veggies and fruit.

>>11873244
Who are you quoting

>>11873335
Yeah and it’s a retarded suggestion
You’ve never actually used a single bevel knife. Stick to what you know

>>11873377
It is literally what those knives are made for.

>>11872998

"Realignment" is a meme. Folks took scanning electron microscope images of edges before and after honing on both smooth and ridged steel, ceramic, and diamond rods, and in every case material was removed.

The findings were, essentially, honing on a rod doesn't realign anything, it just removes a tiny amount of material to produce a microbevel on the edge.

>>11873995
The realigning function is the more important one. Abrade steel without realigning first or at least simultaneously and all you will get is a notch or dimple in your edge.

>>11874100

I'm just curious what you mean by "realign". I hadn't seen that the same article I was referring to was linked further up itt. The author said that, when honing, you aren't simply pushing material around, but rather removing materialnto create a microbevel. In none of the cases tested did material simply get pushed around into a more aligned pattern.

>>11873007
i've been reading about lef and right handed blades and asymetrical angles so that makes sense.
who knew that a simple slab of metal could be so complicated!

>>11873012
can a nakiri be used for slicing? or is only for chopping?

and what's the difference between a usuba and a santoku? they kinda look identical to me.
and do i need a usuba port in my laptop to charge it?

>>11874926
A nakiri is supposed to be used for slicing. That's it's purpose.

Usuba is a very thin blade (extremely delicate) and is single bevel. The belly is also very flat. Santoku is a much thicker, more durable blade. They are usually double bevel, and they have more of a belly. Santoku is a general purpose knife. Usuba is a specialized vegetable knife.

>>11874983
thanx. i just want to chop carrots so i think i'm out of me depth here.

Bought a Miyabi Kaizen II as my first expensive/non-shitty knife. I'm not a professional chef by a long shot, but i love this knife. Got it for under $100. Rate my purchase?

>>11873437
No

>>11874983
Actually an usuba has a much heavier spine than any of those, but it’s thin behind the edge because of the hollow back. It’s completely unsuitable for chopping vegetables and its resemblance to a nakiri is only superficial

>>11876217
What knife is the guy at the top using?

>>11874983
>nakiri is supposed to be used for slicing. That's it's purpose.
No, it is not. Do you even know what slicing is? YOu slice a tenderloin by cutting into it with one long smooth cut so you dont get jagged or stepped edges in the cut surface. You need a long narrow blade for that, a slicer blade.The opposite of a nakiri.

A nakiri is specifically built for chopping, or push/pull cuts, which is just chopping with an additional forward or backward motion.

>>11876606
i believe you're thinking of filleting meat, not slicing vegetables. but carry on. your autism is mildly amusing.

>>11876629
You don't "slice" vegetables, retard. That word repectively has a specific meaning and it is reserved for meat. If you have a slicer knife it is ALWAYS a meat knife.

>>11876663
>You don't "slice" vegetables, retard.
what about a vegetable pie? can i have a slice of vegetable pie?

>>11876663
>You don't "slice" vegetables, retard.
what about a vegetable pie? can i have a slice of pumpkin pie?

>>11876708
>can i have a slice of pumpkin pie?
No you can't

>>11876715

>>11848822
>>11851671
Retarded niggers, google what a ttt diagram is.

>>11847513
That's about $140 too much. $120 too much if you're feeling wasteful.

>>11877000
Post your knives

best knife for committing sudoku?

>>11877777
holy fug those are my second set of quints in just one day, brb i'm gonna go buy some scratch tickets, wish me luck

>>11877777
knifewear is having a sale on Masakage right now. Yuki 210mm is like 150USD right meow

>>11877786
i lost...

>>11877829
brb committing sudoku

>>11879881
God that looks like Patti, scary /x/ shit right here.