/ck/ - Food & Cooking

The fact that your mother doesn't love you anymore

factory sharpness is stupid to care about, you should be sharpening your knives yourself anyway.

>>12697400
Those things are literally too sharp for me.
Dorco ST-300 seems to hit the spot in my case, but if you're unsure you might want to search for a sampler pack on eBay or something.
Feather might be the sharpest blade, but it's not the smoothest,.

>>12697394
Then what kind of metal is best for keeping a razor sharp edge and general sharpening.

>>12697400
Those are stupid sharp, only a madman would use a feather. Especially near your dick

>>12697410
depends what you're looking for

>>12697414
My thick skin and thick hairs are too stronk for any other razor.
Currently using a Merkur 42C and even with Feathers it's a little too gentle, need to find a more aggressive head to put on it.

>>12697400
>>12697407
>>12697414
I use tian Li blades they are great

>>12697400
I've been using BIC blades to score bread(wholesale, like 300 loaves+boules+baguettes)

Would use feathers but they have that glue on them to hold the paper in place

>>12697391
Randall Made Chef’s Knife
https://www.randallknives.com/knives/chefs-knife/

IKEA

>>12697650
he should have stuck with survival and combat knives. Jesus Christ what an abortion.

>>12697400
folded 1000 times

>>12697391
A mainstream mass-produced one? Probably Miyabi, which is Zwilling's Japanese-style kitchen knife brand manufactured by Japanese contract manufacturers.

K-knife thread?

For real though, factory sharpness doesn't matter so much as the ability to take and maintain and edge.

>>12699293
I'm a Global-fag myself, but their knives are always duller than shit right out of the package. Their fucking weight and balance is great for their price range, though.

>>12699303

I've never used one. I ended up going straight from whatever was in my parents' knife block to J-knives.

Interestingly, at super high price point Jap stuff, they'll often come relatively dull unless you specifically ask for sharpening because they just assume you're a huge knife nerd who has 1k invested in stones and are going to put your preferred edge on it yourself.

>>12699320
Noticed you had a Shun in the middle there, so I at least figured you'd have tried a Global before. Price is almost comparable, but I only really started buying Global because my local cookware place would run crazy sales. My first buy was their G2 and GS1 starter set, only cost me 70$ for a pair of 180$ knives.
After that, it's been a slippery slope. I keep having to tell myself that I don't need a fluted santoku. Nobody needs a fluted santoku. It doesn't matter how great it looks.

>>12699365

My first ever decent knives were a set of Shun Sora including a Chef knife, paring knife, and the pictured bread knife. Went straight from those to the Yoshikane on the left, them the Masakagi petty middle right, CCK right, and just last week Gesshin Ginga middle left.

I think I'll pick up a Tojiro Honesuki soon and then I'll be pretty much good to go.

>>12699365
Best tstay away from any knife with kullens. They barely work or not at all, very often the knives that have them are thicker behind the edge than normal knives and if the kullens are ste too low you wil have a serrated knife after a few years of sharpening. If you want to address issues with food stiction send your knife to a professional sharpening service or a knifemaker and have the blade thinned and convexed on a belt sander and repolished. That is way more effective.

>>12698374
>abortion
your mom should have had one

>>12699582

my mom had 3, got depressed and eventually killed herself.

Takeda Hamono from Japan. I have had one of his nakiris for a few years now. It is the bomb. Easy to sharpen as well. I might get one of his cleavers next.

>>12697400
for me

>>12699599

I bought 100 for 16 bucks. Just seeing that pic makes me want to shave my nuts.

>>12698826
kek

>>12697417
looks like m390 wins

>>12697393
Retard

>>12699582
no yours

>>12697391
Coldsteel makes the sharpest I've used. Black Talon II is still sharp enough to remove a finger after 3 years.

>>12697414
Just learn to shave and it isn't a problem. But I rarely use Feather because they go blunt way too quickly.

>>12699595
Based mom

heh, it's not a knife but.... people often tell me that the edge of my personality is sharper than any knife *snickers*

>>12697417
but then again, what knives are made with each steel?
manufacturers usually aren't specific at all on that

>>12700025
If you buy real knives and not wh*teoid trash knives from Wal*Mart, you can just ask the maker. Obviously the preference would be the knives from Japan as small knife makers in the US tend to be run by religious maniac MAGA types.

>>12700079
alright then, so what knives are made with each of those steels?
zwilling pro?
wusthoff classic?
victorinox fibrox?

>>12700124
Pretty much anything from central europe is going to be X50CrMoV15, it's even printed on the side of the knife

>>12700141
it's printed on the side of the wusthoff blade, but there's nothing like that on the victorinox or zwilling
>p much everything from Central Europe is going to be that alloy
source please

>>12697391
this knife shit is soo stupid. mfs spend so much money on a nice knife then never sharpen it. you can buy a shitty one and sharpen it regularly nd it will be better. but also as long as it cuts it's good. you don't need to jerk each other off about how sharp your knves are.

>>12700164
This can easily be googled

https://www.google.co.jp/search?client=urmom&q=X50CrMoV15+victorinox

>>12700177
>hello I'm poor and my time is worth less than an extra $50 spread out over 25 years
A good quality knife has to be sharpened less frequently

>>12700192
i literally don't care. the point at which a knife is too dull to cut effectively takes years unless you're a prep cook. all these "luxury cooking hobby" fuckers and line cook jerkoffs are so embarrassing

>>12700141
Is it any good?

>>12700200
t. eats ramen and microwave tendies every night except for "game night" when he uses his knife to open a bag of name-brand potato chips

>>12700207
It's not the worst steel ever invented but its main claim to fame is that it doesn't turn to rust when you put it in the dishwasher, and if one of your kids uses it as a hammer or a screwdriver it will more or less retain its approximate shape

it's designed to minimize warranty claims by people who refuse to take care of their shit, which is the average customer for those kinds of knives

>>12700233
>it's designed to minimize warranty claims by people who refuse to take care of their shit
This, sadly. Except they dont refuse, they are simply too ignorant, or too lazy, or too stupid.

>>12700200
>the point at which a knife is too dull to cut effectively takes years unless you're a prep cook
More like a month, with daily home cooking. And that is with frequent steeling in between.

>>12700260
That's horseshit unless you buy shit steel.

The average home cook only cooks one MAYBE two meals a day. For one or two people. A home cook for a family of 4 or 5 could see their knife work roughly doubling or tripling.

Even in the worst case scenario, with a decent blade steel, your blade should only need resharpening every 3-6 months.

And if you're just cooking alone for yourself, it can likely push 6-12 months without issue.


The only retard who does a FULL sharpening every month is a line cook, or an autistic retard.

>>12699599
The correct answer.

>>12700177
>>12700200
>>12700304
>those moving goalposts

variable sword. Sinclair monofilament surrounded by a stasis field. cuts through all matter like a hot knnife through butter. esp. good on Pierson Puppeteer mouth/eye stalks.

>>12697391
Excalibur

carbon steel sharpened regularly by a professional on whetstones, honed before use.

a stainless knife will be easier to maintain, but will dull faster with regular home use.
most home cooks won't require a very sharp knife and you're right, semi-regular professional sharpening to reset the edge will keep it sharp enough for them.
however, many cooks want sharp knives to try more involved cooking. Consider if you wanted to make bulgogi at home, you need a very sharp knife to slice the beef thin enough. Or sushi, for example, you need a specific knife to get the cut right, which affects the flavour.

>>12700304
who hurt you?
it really is summer in here, go take a nap.

>>12700304
The only horseshit here is the person using a dull as fuck knife for 3 months claiming to know fuckall about knife sharpening.

>>12701493
>fully resharpens his blade after every 10th slice

You do you, I've got cooking to do

>>12701493
I haven't sharpened my knives in years and they still cut adequately so who cares. I'm not trying to make a fedora water bottle katana slicing youtube video i'm trying to sautee onions

>>12702569
A sharp knife is a safe knife, if you have to put extra force on the blade because of dullness, you can slip and cut yourself.

>>12697394

>>12697391
Don't even worry about sharpness OP.
After a month of use they're all just as sharp as each other.
There is a trade space between edge retention and durability, but do you really care about the slight differences?
Even stuff like blade angle is meaningless after you sharpen it once.
Find something stainless steal (which is therefore not so sharp it will chip easily) with a handle you like (preferably not wood so you never have to replace it) and the correct shape/length. 7-8" and tall enough that the blade contacts the cutting board before your knuckles (ie any chefs knife). Beyond that fluting is nice because it prevents stuff sticking to the blade.

>>12700200
I stopped cooking because reasons.
My knife is exclusively used to cut red onions, lettuce and tomatoes for use in weekday sandwiches. After one month my knife isn't sharp enough to slice a tomato that had already been cut into the day before (the skin softens up a bit). Victorinox.
Sharpen your knife.

>>12697410
japanese obviously

>>12703370
no >:)

>>12700079
>small knife makers in the US tend to be run by religious maniac MAGA types.
>>12701129
>there are too many religious maniacs making "made in USA patriot proud" cutting boards, the risk is too high
This is what paranoid schizophrenia looks like. Seek professional help, dude.

>>12703334
You are such a fucking rube.

>>12703785

Sounds like he's hitting all the right notes. Blade offset and synthetic high grip handle are all line chef requirements.

>>12703793
>he's hitting the right notes
He doesn't even sharpen his knife and he thinks that all knives are the same because of "blade angle," which is not a term that knife makers or chefs use. He sounds like a fucking rube.

>>12703802

Blade angle is absolutely a term knife makers use. High carbon blades are japanese generally and cut to 15 degrees stainless is cut to 20 normally. How don't you know that?

>>12703802
>He doesn't even sharpen his knife
No, I sharpen all knives in the same way.

>>12703816
That's bevel angle. Blade angle is meaningless word salad.

>>12703824
>>12703334
>After a month of use they're all just as sharp as each other.
A month of use. Not of use and maintenance. You suggested that you don't sharpen your knives. Were you being misleading?

>>12703837

yes, if you want to be autistic about terminology, you're absolutely right. So, I'm sorry for your autistic interpretation of everything in the world.

>>12703855
>no one uses that as a term
>it IS SO a term!
>no....no, it isn't
>w-well, you're just AUTISTIC if you care about definitions!!! REEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE

Don't throw the blame for your misunderstanding at me. I didn't make you stupid.

>>12703869

No, you just don't work with blades. When you say blade angle, that's transverse, when you say blade radius, that's on the longitudinal axis, which you would consider the rocking angle. Your dipshit bevel equivalent usually applies to woodworking chisels and gouges that you have no understanding about because your knowledge of blades is only culinary and mostly not even that.

>>12703837
It doesn't matter if I maintain them.
If I don't they are all blunt and the same. If I do they were all sharpened by me and the same.

>>12703912

Don't talk to this moron.

>>12703837
>That's bevel angle. Blade angle is meaningless word salad.
Wrong. Blade is the more specific term.

>>12703917

Don't address this idiot, please.

>>12703894
>>12703914
>>12703917

What's it like to have such a low IQ? Do you even have thoughts or do you act on emotions alone? I know that you are acting solely on your emotions right now, but try to think for even 30 seconds without scratching your butt.

First result in Google:
>Definition of blade angle. : the angle between the chord of a propeller or rotor blade and a plane normal to the axis of rotation, its value varying along the span and decreasing from root to tip because of blade twist.
>Blade Angle | Definition of Blade Angle by Merriam-Webster
>https://www.merriam-webster.com/dictionary/blade%20angle

Google Images:
>lots of pictures of propellers

>>12703894
>>12703914
>>12703917

First result in Google:
>Most knives have a bevel on both sides. When we tell someone that they should put a 20 degree angle on a knife, we mean that they should sharpen each side to 20 degrees. This creates a total angle of 40 degrees.
>Detailed Discussion on Knife Sharpening Angles - Sharpening Supplies
>https://www.sharpeningsupplies.com/Detailed-Discussion-on-Knife-Sharpening-Angles-W28.aspx

Google Images:
>lots of pictures of knives

>>12703931
>the angle between the chord of a propeller or rotor blade and a plane normal to the axis of rotation, its value varying along the span and decreasing from root to tip because of blade twist
That's fine. The angle of a blade is what I'm talking about. It is the same with helicopters. Just as Bevel angle is the same with chisels and... bevels (the woodworking tool).
Also mad research. You should get a PHS in google-fu.

>>12703991
If you're not going to learn the correct terms, then don't throw a fucking fit when someone corrects you.

>>12704002
>correct terms
I wasn't wrong. You were corrected. Stay mad.

>>12704028

I plane rotor isn't a kitchen knife, you fucking fucking idiot. I know you're too stupid to figure that out. But It doesn't stop me from feeling sorry for the kid I'm talking to.

>>12704028

I might have been replying to the wrong person. The idiot that thought a helicopter blade was a knife blade is the moron I was trying to talk to.

>>12704045
Its a blade with an angle. Helicopters are out of context, but it means the same thing to a helicopter as it does a knife. And we all know he was talking about knives.
If you did have a knife bevelled like a helicopter blade it would pull to one side as you sliced, as a single edged knife would. It's the same thing.

>>12704045
Second link discusses kitchen knives. First google result isn't evidence. Fuck off you twat.

>>12704028
See: >>12704002

>>12704065

You wet brained morons wouldn't survive 5 seconds outside of your parent's house. No one said anything about a single bevel. They said bevel angle only. You vile pieces of shit need to live the life you deserve.

>>12704067
I am familiar with the terms I'm using and I know that "blade angle" is NOT a term used with kitchen knives, as I stated in my first reply to you. Posting the Google Images results was me being nice to you and showing you your wrongness to let you discover the stupidity within yourself, for yourself, rather than me simply telling you that you're wrong. Clearly you lack the ability for self-criticism that's needed to learn new things and learn from your mistakes.

>>12704065
A knife looks kind of like an airplane's wing. If I refer to a knife's length as its wingspan, do you think most people would understand?

>>12704086
More like a forks scoop size.

>>12704086

It's called the radius, you shithead. Radius, and angle.

>>12704106
If you don't know anything about knives, then don't post in these threads. Just lurk.

>>12699293

Magnets behind that rack right?

>>12704114

Don't even know how to talk to your kids.

https://www.google.com/search?q=knife+blade+angle&oq=knife+blade+angle&aqs=chrome..69i57j0l5.3719j0j7&sourceid=chrome&ie=UTF-8

I know you're the product of Dunning Kruger, but you people are a complete mess.

>>12699293

>cares about sharpness
>stores knives like a diner cook

>>12704152

That's a wooden magnet board, you gimp. Why do people on 4chan /ck/ always sound like the dumbest cunts on the entire planet?

>>12704152
Is there a way to store knives that preserves the edge better than a magnetic strip? Even a leather sheathe sounds worse.

>>12704146
>knife blade angle
>no quotes

You didn't actually bother to look at your own Google search, did you? There's not a single result where somebody used the two words "knife angle" together as if it were a real term people use to talk about kitchen knives. How utterly embarrassing! Or at least it would be if you had the ability to self-reflect.

>condescending to others about "Dunning Kruger" (sic)
The absolute irony.

>>12704179
There is absolutely nothing wrong with a magnetic strip like that, but there are other ways.

>>12704179

Pretty sure everyone in this thread are loners looking for attention. The dumbest shit I've ever read is here. Let them drink or pill themselves to death.

>>12704191
B-but a knife is actually a helicopter propeller!

>>12704209

Exactly who I was replying to. A fucking retard who thinks that.

>>12697407
you must not know how to shave

Where did garbage teenager go? You done for the night?

>>12702569
>they still cut adequately
Thats what YOU think because you have gotten used to dull as fuck knives.

>>12704080
go to bed and sleep off the vodka, angry drunk luthier guy.

>>12704106
A knife doesnt have a radius, I dont even know WTF that is supposed ot be, and I'd wager $50 that none of the professional smiths, custom knife makers, knife sellers and knife enthusiasts you can find on the kitchenknifeforums would know what you mean either. Is it possible you mean the profile of the knife? That is, the curve or shape of the edge that you see when you look at the knife from the side?

>>12704427
Mate, have you ever made anything to measurement?

>>12704484
Just tell me what you mean by "radius". The profile of the knife blade? A convexed bevel? A convex grind of the bladeface done on a slack belt? Something decribing the choil? I have never heard of this word used in context with any kind of knife and I have been collecting knives for 35 years.

this is the worst fucking thread
knife threads are always the worst

i hate you people

>>12704882

just because everyone here should be frog marched into gas chambers doesn't mean they shouldn't be burned to death with gasoline first.

>>12704882

The people here are primal ghouls and should all be killed on sight. The only reason they live is because they hide.

>>12704882
They are bad mostly because of angry drunk luthier guy who is drawn to knife threads like a moth to the flame because he has a dozen identical santokus and because somebody, most likely his dad, showed him once how to shaarpen his woodworking tools. He therefore thinks he knows something about knife sharpening but constantly uses the wrong nomenclature, like when he says "microburr" when what he really means is an intentionally toothy edge produced on a lower grit stone.

>>12697391
Are these good or just a meme? I see them often recommended as good budget knives.
I'm a poor student so I can't spend much money but I'd like something half decent.

>>12697400
Ive tried just about every blade out there, and for me, Polsilver super iridiums are by far the best. Most other blades give me one good shave and one average shave then bin.

Polsilvers on the otherhand give me 3 incredible shaves, 3 average shaves, then bin.

No other blade even comes close to Polsilvers.

And it just so happens that Polsilvers are fucking impossible to find for a good price, they've been discontinued. Even in bulk they're around 50c each and ill be fucked if im paying that when everything else is around 10c

Funny enough, my next favorite behind Polsilvers are probably The green Derby's which are usually considered to be shit

>>12705025
https://www.amazon.ca/Astra-Superior-Stainless-Double-Blades/dp/B005TVH7C4/ref=sr_1_9?crid=1VTWOZX9OWS89&keywords=astra+razor+blades&qid=1564394407&s=gateway&sprefix=astra+razor%2Caps%2C707&sr=8-9

>>12704152
Magnetic racks are perfectly fine to store knives, the only reason they get a negative reputation is because retards just slap their knives into them and damage the edges.

You just have to make sure you place the knife spine first, then lay the side flat down

>>12705038
Yeah ive tried most blades, astras for me are one decent shave, then they're already ripping hairs out on the second shave.

the whole "your mileage may vary" thing in the wet shaving community is so true, its crazy how different some peoples experiences are with different products, you really just have to try everything and see what works.

>Top tier
I find polsilvers are easily the best, after that i like Derby's and ASCO's and Gilette silver blue's

>Mid tier
Astras, wilkinson swords, BIC's, all meh, wouldnt buy them again.

>Bad tier
Feathers are just no good for me, sharks are shit, Voskhod's are by far the worst, they had a great reputation so i was keen to try them out, but i honestly cant even get one shave out of them, they rip hair right away

>>12705084

Not sure how long youmlet your beard get before a shave, but you can run clippers over it if you let it grow out a couple days tomsave your blade. I'm also a heretic when it comes to wet shaving. I use jergens soap as a lubricant, all other gels and foams are too thin and end up cutting my face to shit.

How frequently it needs to be sharpened has more to do with the hardness of the metal. However, that isn't ht only relevant factor when it comes to knife quality.

>>12705096
I have a fairly light blonde beard so i can get away with one shave a week, i always do the first pass with a straight razor just to clear 95% of it off though. Weird how my pretty weak, light beard seems to wear out blades really fast compared to other people.

I also have shitloads of soaps, im talking like enough that i dont think ill need to buy any more shaving soap for atleast a decade. So far, my absolute favorite soap is just the simple white proraso soap, no irritation of any kind, no overpowering scents, just a simple good shave with no bullshit to go with it.

Actually, now that i think of it, i have all different kinds of badger and boar hair brushes too and my favorite one is the $4 synthetic one i got off ebay.

Maybe im just weird, anyway theres my shaving blogpost on the cooking forum

>>12704973
Yes, they are pretty good. Mostly because they are nice and thin behind the edge wich is becomeing increasingly hard to find in modern kitchen knives because people are such retards and would want a refund because they have damaged their knife doing stupid shit.

They are said to lose their edge rather quickly though, so you'll need a butcher's steel and a whetstone too. YOu can use the outer rim of a ceramic plate instead of a steel for honing though, and some well oiled sandpaper (1000-2000 grit) glued to a wooden board instead of a whetstone in a pinch.

For me, it's the mcknifen

>>12704973
Meme. I would only buy one for laughs.

>>12704402
lmao cope
keep wasting your time and money dude maybe someday your knife will be sharp enough that it gets you a gf

>>12705179
>lmao
Back to Facebook with you, young man.

>>12704973
They are great, they are built in a very cheap way (stamped sheet metal, hollow ground edge, riveted wooden handle) but they are very functional, being so thin, they just work so well even without a great edge.

>>12705192
*pokes you in the back* roofles, dumbass

Do I really need a stone? Can't I just strop a knife forever?

>>12697650

>itty bitty 150mm blade length
>titanic 6mm thickness
>weighs 350g, more than some cleavers

Fucking hell, I agree with >>12697650, what a trainwreck.

>>12705206
A strop will polish the edge, so as long as your edge isnt worn or damaged, then yes, you can just strop it forever.

But if you need to put a new edge on it, you need a stone to do that

>>12705206
A strop is too fine for a kitchen knife. For work in he kitchen you need a slightly toothy edge, like from a 1000-2000 grit stone. But a sheet of oiled up sandpaper glued to a smooth block of wood or some particle board or plywood works just fine too. For rougher work I actually prefer that method because the larger particles of abrasive that break out of the surface of low grit stones tend to scratch up the bladeface of your knife.

>>12699601
That would be gay, though.

>>12705848
>He doesn't like fondling his smooth balls
Lol look at this faggot.

>>12706005
Shaving your pubic hair provides ~12 hours of smoothness and then 1 week of itching.

>>12706072
just shave every 12 hours, problem solved.