/ck/ - Food & Cooking

Unless you're a chef, there's not even any point in sharpening a knife at all.

Just buy a $12 hampton forge knife from walmart

>>11950585
>Wow, my $1 knife is so sharp!
>What?! After cutting two onions, I need to resharpen it?

>>11950585
Because generally you should be spending money on the steel, not some meme knife maker who overcharges.

Pick up some high end super-steel blade ZDP-189 or similar, and it'll stay sharp MUCH longer, so you can sharpen it over a decade.

Not to mention generally having more comfortable handles and blade profiles than what you'll get from a $1 knife.

>>11950585
Here's a secret for you, buddy. All the top chef do the exact same thing.

>>11950625
oh no, how did ancient people ever cook before carbon steel onion knives???????

>>11950616
>Unless you're a chef, there's not even any point in sharpening a knife at all.
Is this true? I sharpen my knives when they feel dull and they cut much better...

The knife I use mostly is from the 80s. One of those ones that comes with a slide in sharpener.

>>11950585
Because whetstones don't turn pot metal into high quality steel

>>11950585
But then what am I supposed to spend my money on? Reddit told me buying expensive knives means I'm a good chef.

>>11950649
no it's not.

>>11950635
older knives were made out of a much harder metals than they are made out of now, they were also much thicker, and duller over all, so they wouldn't lose their sharpness. If you make a knife out of shitty cheap steel the edge is just going to roll over after a few cuts.

>>11950585
I bought a cheap knife for $19.95 and the handle broke when I tried to cut aluminum cans. The commercial said it could cut cans. They wouldn't give me a refund and my cat died. :(

>>11950632
The top chefs have smiths craft their steel, then sharpen them when needed. You should do the same.

>>11950585
Do a CBA on it. Does buying an expensive knife really matter if you're not a professional? Does the cost of buying and using whetstones make you all of a sudden a professional? Would a simple fucking knife from dollar general do 99% of what that will do for me? I make more money doing what I do then fucking around with a fucking cooking knife. It's bullshit that's just not important to me in my life, I'm not pretending to be a professional chef.

>>11950649
Not quite. If you get a knife made of good steel and have even a basic bitch sharpener, it will be an excellent tool.

>>11950585
How is buying some $300 knife from some tojo ass sneak attack jap going to change my life?

>>11951880

Not if you sharpen like a fag and your arms are all retarded. You create a blade that looks like this () and all that does is masticate your food.

>>11951892
If you find a way to misuse a basic bitch sharpener, you deserve to have that happen

>>11951897

Ok. Let me start at the beginning. Metal is like silly putty. You're working it back and forth until it is as small as possible. Dry silly putty(high temper or expensive metal) breaks sooner than cheap silly putty(low temper or shit metal). Your job is to pick an angle(20 for European steel, 15 or less for Japanese steel) and break off that silly putty. You do that with stones and with leather coated in abrasive compound. For people in this place I'd use as a finishing device a barber's strop with green buffing compound. Here's a picture of your enemy.

>>11951905
Good metaphor, I prefer taffy put in a freezer myself. I think we're thinking of very different kinds of sharpeners. The most basic bitch kind I'm thinking of literally eats the fucking knife, but that's not a problem if the knife is inexpensive. (or perhaps if you got a paring knife but think you might eventually want a boning knife)

>>11951905
You posted a picture of yourself, silly putty boi. I'm not impressed. Why wouldn't titanium work?

>>11951891
it's fucking not, the most difficult thing you could be trying to cut is probably a tomato and a fucking 3 dollar piece of shit subway artisan knife is going to out perform almost any straight blade because of science

>>11951912
So soccer mom stuff and for people that want to make a show of things instead of having things that are useful?

>>11951911
Titanium isn't hard enough, and is a pain in the ass to rework. Steel is a great material to work with and to maintain.

>>11951916
or just people who have way more money than they have common sense

>>11951918
I know, it was just a question. You should have seen what the USA went through to make Blackbirds aka SRs.

>>11951920

Good think the masters of titanium are now running America. Look up the Alfa Class soviet submarine. You're their bitches now.

>>11951923
hahaha yeah right, we bought all the soviet titanium using false corporations to make our SRs. There are no soviets anymore, they can't even afford to pay they're own people. Why would they attack us? They're not going to get paid for it and their families would wind up dead.

>>11951923
Don't be foolish.

Holy crap I have read some utter nonsense in all the /ck/ knife threads over the years, but the concentration of ignorance, half truths, misinformation and just plain bullshit in this one has reached record levels. And we are just 19 posts in.

OP the sad truth is that the overall cutting performace of a knife depends on amyn more factors than just putting a very pointy apex on the cutting bevel. Yes, you can do that even with the cheape knife, but neither will it last long not will it turn the knife into a good knife if all the other factors arent there as well. That said, expensive knives can be shit too, so spending a lot of money does not necessarily buy you a great knife.

You will have to do your own research and/or ask people in the know for that.

>>11951934
So given your experience, what do you recommend?

>>11951934

I know nothing, but I have a keyboard and goddamn it, I will USE THIS KEYBOARD.

I appreciate your nothingness. It's the void that keeps people counting during the census. You're a number. Don't stink when you die in your apartment, hire someone to check on you.

>>11951939
qwerty baby!

>>11951937
The basis of a really high performing blade is the grind, aka the gemoetry or cross section. A kitchen knife needs to really thin behind the bevel. That has become a rarity nowadays because people have become too retarded to treat their kitchen knife with the proper care and respect and most people would damage a reall good knife on their first day, then go bitch about it onlne and demand a new one from the manufacturer. In order to protect themselves manufacturers have taken to making thicker and thicker wedgy as hell blunt piece of shit knives.

Decently thin knives, affordable you can buy nowadays are, in ascending order of price, the Thai KIWI knives, the IKEA 364+ and the Vardagen knives and the Victorinox knives. Wüsthof knives are also still acceptably thin.

Most Japanese knives are even thinner - as a rule, the Tojiro DP knives for instance are still a good deal too thick. the cheapest really nice and thin knives are probably the Fujiwara FKM knives. More expensive Japanes knives or the German Herder knives can generally be assumed to be sufficiently thin.

If you are not content withthe erformance of your knife because it wedges in stuff you can also have it thined by a professionall grinder or bladesmith. That costs maybe $20-30 plus shipping and will massively increase the cutting performance of most thick knives.

ITT people not knowing the difference between types of steel and comparing them like a retard would compare limousines with family vans

>>11951973

Tell me the difference between martensite and austenite and pearlite, smartass. Go look it up.

>>11951978
That's exactly my point you moron. People argue that they can use any type of steel for all sorts of tasks and then come up with the idea that x is a meme or whatever. Also what's the point in me explaining either to you, you are asking a rethorical question which serves no purpose

>>11951985
>People argue that they can use any type of steel for all sorts of tasks and then come up with the idea that x is a meme or whatever.

Most people don't give a shit about "memes", they want to know what they're working with on a day to day basis. So give them information they can use in an environment they're likely to see. Can't you just try to help? I honestly don't give a shit if some asshole knows how to sharpen german tool steel vs japanese cutlery. I just want them to have a sharp knife. The chemistry can go fuck itself.

>>11951963
Thanks, I will consider that which you wrote. I think a Victorinox, in my short experience they do make nice knives. I'll look into the Thai ones as well.

>>11951992
>Chemistry can go fuck itself
And this where you are wrong. Vg1 or 10 needs a lot more sharpening than a aogami knife, but one is chrome steel and the other is carbon steel that have multiple different pros and cons that you should know as an owner. You wouldn't but a diesel and then claim it should run fine with salad oil, because it's just a car

>>11952001
Willie Nelson might claim otherwise on that point. He'd fill any diesel engine with vegetable and other derivitives and get it to run. Of course he's got hundreds of millions of dollars backing him but it does seem good in principle.

>>11951992
Chemistry is life young lad.
Once we remove ourselves from arab bullshit oil we can be free from them. In other words, don't knock it til you try it.

>>11952001
>>11952007

This is what it looks like when the pyramid slaves argue. You human garbage are fun to watch. Can even one of you afford netflix? Watch something something Studio 54.. Sorry for the human garbage harmed in this advertisement.

>>11952013
Have you ever been to Studio 54 in NYC?
I have and suspect that you're talking out of your ass.

One can always buy this

>>11952015

You mean when it was sold. The Palladium was what was after that, right? And the hotels?

i was looking at this. its 300 bucks but it should last a long time...like 10 years. ive had pretty shitty knives my whole life. i usually have a pearing knife and chefs knife that come in one of those 100 dollar sets with 6 steak knives a bread knife, etc. I want to have something nice for once.

pictured is a Shun Dual-Core Kiritsuke, 8"

>>11950585
Why bother to touch gross raw meat and stuff when you can go to McDonalds? Eeew it has bones and stuff, YUCKEEEE!

>>11952165
That is a really specialized profile - no rocking at all with that knife. Knives like that are outside the range of knives I collect so I am no expert, but shuns have made themselves a name for being really overpriced for what they actually offer, besides a blingy shiny optic. If I were you I'd ask some of the serious nerds on the kitchenknifeforums.com for some advice before laying down $300 for a knife.

>>11952298
>no rocking at all with that knife.
from what I understand because of how sharp it is theres not a need for rocking. I definitely need to learn more about different knives. I was looking for something to get in the next couple days because all I have now is chipped old dangerous shit.

>>11952165
>I want something finally nice for once
>>11952313
>I dont hear your criticism, la la la, it is awesome
Common sense not required to spot this case of denial.

>>11952165
Shun is similar quality to your $100 set knives

>>11952341
He is not wrong, Japanese do rely on extreme sharpness for cutting things instead of concentration of force on one point and the sliding motion as big-bellied german style knives and the rock chopping technique do. Just saying it is a very extreme style that really limits you regarding technique. better know what you are getting into beforehand.

>>11950585
>what's the point of buying expensive knives when you can just buy really good whetstones and turn $1 knives into god-tier?
Time and effort.

A good knife keeps its edge for much much longer. A shitty knife can be made razor-sharp but it won't last. You'll be resharpening that piece of garbage over and over again.

>>11952533
And even if it is razor sharp it may still cut poorly for a variety of reasons.

>>11952663
Yeah, sharpness is just one factor. There are many other variables that affect ergonomics and effective cutting.

>>11952298
It's $300 because it's a kiritsuke which is basically the updated version of the santoku (meme knife for people who are afraid of commitment). Since Rachel Ray hasn't memed it yet people think they're worth 300% the price of a chef's knife for some reason.

Another sperg favorite is the bunka or funayuki.

>>11951934
You acted like you were about to drop some knowledge bombs but then went on to say the same exact thing everyone else did. Good troll faggot

>>11951963
>IKEA
My parents have the chef knife. They're a bitch to sharpen. Took me forever to grind the chips on the knife on my 400 grit stone. But they stay sharp for a while so that's nice.

>>11952533

And when you own a shitbox chef's choice rotary diamond sharpener you can sharpen 10 knives in the time it takes to sharpen one without wrecking your wrists. I have 15 santoku knives I sharpen every 2 years. Takes me about 8 minutes with stropping to razor sharp. No more arthritis doing a hunch of blades on wetstones.bam bam bam, shave my arm hair.

>>11952341
T. Angry poorfag

>>11952967
yeah the steel holds up surprisingly well for such a cheap knife. I dont know about chips, I have never had any with mine (btw the correct name is 365+, not 364+ like I wrote stupid typo), Normal sharpening works just fine without any issues.

>>11950585
>1$ knife on 5K+ grid
>god tier for a few days
>good tier for 1-2months
>OK for 2-4months
If you have 5 1$ knifes its a good plan, or just get 1 30-50$ knife for the same result and not sharpening 5 times.

BTW, is Boston butt OK for Yakisoba?

>>11953373
You sure are proud of that pic, anon. It's almost starting to look like avatarfagging.

>>11953386
>You sure are proud of that pic
Sure but this knife cant hold the edge on this level.

>>11953386
>avatarfagging
I need to change the laptop to get other pics.
This bitch is full of science and porn

>>11950585
some steels stay sharper longer and some people just enjoy finely crafted objects. IF you have the money it may be nice to always use and care for a more expensive knife. But a food service knife is fine for most people.

about 40 dollars is the sweet spot, look at mercer or victorinox, there's nothing a 500 dollar knife does any better than a properly cared for 40 dollar knife. The 40 dollar knife will run circles around a 9 dollar walmart special because its shit steel. Once you get into a good steel with proper heat treating there's minimal maybe 5-10% differences.

I forge and sell custom knives as a hobby and the total cost for all the knives in my kitchen is maybe 800 dollars. I fell for the shun meme once.

>>11950943

Was it the Worlds Sharpest Knife (R) and its ICE HARDENED STEEL (TM)?
Because they always show when cutting cans in half with that thing. Also a block of frozen veggies

>>11953489
You didn’t address the difference between $40 and $80

Why did you go straight for a price nobody actually goes for IRL? It’s almost like you’re making things up

>>11950585
I've done something like that. It gets frustrating, because you're constantly resharpening them. You don't need an expensive knife, but a $1 is going to far off in the other direction.

>>11953525

There isn't a different between 40 dollars and 80 or 40 and 250, its just marketing. The only knives that show an actual difference are 500+ customs in exotic steels compared to a 40 dollar price point.

Since google is too hard for you:
https://www.amazon.com/s?k=victorinox+knife&crid=1RWQVGB21GO3N&sprefix=victorniox%2Caps%2C236&ref=nb_sb_ss_sc_1_10


https://www.amazon.com/Mercer-Culinary-Genesis-Forged-Bolster/dp/B00DT1XFSQ/ref=sr_1_6?keywords=mercer+knife&qid=1551037856&s=gateway&sr=8-6

Youtube a scientific performance comparison, there's a ton of them that empirically prove my point. Run along back to you "chef" at wendies job, the adults are talking.

>>11953489
>mercer
I constantly run into stories about how bad they are. To the point it seems the general consensus that Mercer is a brand to avoid, unless you're a student and are forced to buy them. Apparently their only upside is that they can deal with abuse very well.

>>11953558
Most of their products are 4.5+ stars on amazon, some are 4.8 which is pretty high for amazon.

I will note they do sell some shit like 15 dollar stuff, that should be avoided, maybe thats what people bought.

>>11953555
Every single word in this post is dunning krugered beyond hope

>>11953735
>a product is good based on its amazon stars
(You)

>>11953893
>A product is good based on my biased opinion and not empirical data
(You)

ah to be a brainlet

>>11954037
Are you actually this stupid or just fishing for infinite (You)s?

>>11950943
did you kill your cat with your dull infomercial knife?

>>11951934
>Holy crap
>r*ddit spacing
>criticizing others and then not offering anything valuable
you must go back

>>11954104
I assume it starved to death because he couldn't open their canned cat food.

>>11954127
he murdered the cat with the can

>>11954133
He tried to sharpen the $1 cat on the good whetstone and now their isn't much left. Should have got a $200 cat

how are there this many people on the fucking cooking board who don’t know literally anything about knives?

go to kitchenknifeforums you goddamn plebs

>>11954299
It's ok not to know anything about knives, the problem is when someone smugly behaves like they know everything when they clearly don't know anything at all

>>11950585
I did it once, they're basically blunt again after a not too long period of time so you're wasting a large amount of time to save a few tenners. You can have a pretty decent Zwilling or Wüsthof for about fiddy dollar

>>11954115
>r*ddit spacing

This thing is called "paragraphs", anon. It is meant to improve legibility of a longer text.

>criticizing others and then not offering anything valuable

I did write a bunch of post with specific advice later.

>>11950635
Teeth: Nature's knives

>>11950635
Look at the quality of sheffield steel from 1950s vs now.