/ck/ - Food & Cooking

>>11939427
>japanese knife
>only one edge on blade
>can only be used one way
>$400

>german knife
>has two edges on blade
>can be used any way
>$200 to $300

So let me get this straight, OP. You pay the same amount or more for a knife that can only do half the work of a german blade? The german blade is literally twice the value. Imagine being so cucked that you give four-hundred american dollars to some nip that only gives you one blade edge.

>>11939446
That's a gyuto in the OP pic. Gyutos have edges on both sides.

>>11939446
>>11939455
it is called symmetrical and asymmetrical bevels, you two retards. Daggers have two edges.

>>11939465
Ooops, I think I just woooshed myself

>>11939427
>out of stock for years

>>11939489
It's in stock right now at JCK. 240mm is all gone already though.

>>11939494
That's fine, 240 is too short anyway.

>>11939446
>Japanese knife
>actually cuts

>German knife
>soft, thick steel
>fucking bolster

This beauty can be yours for just $40.

>>11939499
t.overcompensating tiny dick

ow the edge...

For me it's Cutco, the best fine cutlery.

>>11939427
>400$
yeah, Anon goes full DIY with some M390 CPM steel, sends it to germany for perfect hardening and finish it of.

Would cost 250$ and holds the edge 4-6times longer

>>11942405
If you were going for edge retention above all else, you wouldn't be going for White #2 carbon steel.

>>11942405
I'd rather have something I can actually maintain with normal sharpening gear even if it only holds the edge for 70% as long as your ridiculous meme steel that takes a PhD in metallurgy and exotic abrasives to sharpen properly

>>11939427
Did Nobunaga himself cooked with it?

>>11942483
>edge for 70% as long as your ridiculous meme steel
you mean 20-30%
Well, and thats the best for the most. But 1 reason I shouldnt do it, since i have all it needs?

I made the same with VG10 and going for a super steel isnt a hard change.

BTW, you can resharpen M390 CPM with good stones like pic related.

I made a knife with white#2 (61-62HRC) and its perfect (after the patina kicked in). Its the best steel for a mirrow finsihed edge after a 10.000 grid stone some diamond paste

>>11942495
sorry for phonepost, looks like reddit trash

>>11942495
I don't like VG10 either. I can see why it was incredibly popular since it was the first good stainless people tried after decades of krautshit, but it's still obnoxious for a kitchen knife. Maybe makes sense for a pocket knife being used around saltwater

What was the stone you were trying to post?

>>11942514
>I don't like VG10 either
It needs a very good hardening but with its a very good knife. But yeah, the damascus touch looks nice and you can work with it.

>sense for a pocket knife being used around saltwater
The M390 is like a jap steel (but way better)
>very small edge angel
>holds the edge 4 times longer than white#2
>gets sharp AF
>cant rust
>sharping without diamond plates

Go to amazon and look for Anself 10.000.
its not good and the real grid is between 6000-7000.
I know how to make the stones perfect for sharpening with a quick tip (without this shit is worthless). The splitt hair above was made with a Anself 5000 without a good stroping on a 12C27 edge)

>>11942514
>>11942548
Sorry but you guys totally sound like the only things you ever cut with your knives is newspapers and hairs on your forearm.

>>11942548
Did god send small angels?

>>11942548
You prolly wouldnt be able to cut butter with your knife because you are so extremely virgin

>>11942514
>>11942548
>muh ultrasharp knife meme
Who cares man just get a cheap sharp knife and keep it sharp its not rocket science lol

>>11942895
>>11942910
2 knifes for meat/fish, 1 meat with bone.
Yeah, salty NEETs with that ONE 5$ knife detected :3

The rest is for outdoor, hunting and 1 for killing muslims.

Picrelated wasa edge retention test for a very good DIY high carbon steel

>>11942937
i prefere my knifes with rocket science.
Pic related are some of my first knifes I made.
Looks like shit but the steel is OK

>>11942946
WTF, that notebook ?!

And this was white#2 combat knife with a polished edge. My EDC knife to kill muslims

>>11942910
>extremely virgin
its /ck/ dude. Most buy burgers and never cook

>>11943388
this is the most american picture I've seen in months

>>11942946

ahahaha

>>11943550
The sad thing is, that's the state of Ren Faires. Furries and people in their favorite /co/ or anime costumes fucking larping in fantasy medieval village eating turkey legs and playing carnival games.

>>11943581
How do they eat it without fucking up their fursuit?

>>11943610
they probably do fuck up their fursuit but they dont give a damn

>>11942398
I actually sold Cutco for a while, and the knives weren't bad. They were overpriced, but alright.

>>11939427
My Mom ruined my last Gyuto knife after she tried splitting a chicken in half, couldn't, then picked up a meat tenderizer and whacked the knife's spine a few times until the the bone split.

I'm still bitter and I'm using that crappy plastic Victorinox

>>11943561
incel

>>11943751
God damn I#m sorry bro. When ever I sharpen my mother's santoky it seems I catch her the same day cutting shit on a ceramic plate, a glass cake platter or directly on the granite countertop. Each of those things will of course instantly ruin the new edge.

One time I left my own gyuto lyong on the counter and left the kitchen for five minutes too long and my mother "cleaned" it for me. Now I have a dent in the edge and half a millimeter of the tip is missing. Nothing too terrible but how the fuck do you do that to a what is basically chunk of solid steel? What is wrong with normies? Are they truly too stupid to handle a simple knife without breaking or damaging it?

>>11943848
>I catch her the same day cutting shit on a ceramic plate
I seen this 2 times and killed the edge with a 200grid stone. Since this day she respects the knifes and know how to strope on lether.