/ck/ - Food & Cooking

> ex took the $2k knife set when she left

>>13163326
Victorinox Fibrox Chef Knife

>>13163326
I make a lot of my own knives, grinding down old carbon steel table knives or salvaging cook's knives from incompetent cooks. I prefer carbon steel to stainless because I have always believed that the steel for a blade should be chosen for its ability to take and hold an edge rather than because it is easy to clean.
Forget the point. Most cooks use the point because the edge is dull. Sharpen the bloody edge. Go for a nice belly in the blade - a nice convex curve seriously improves cutting. My latest cut-down bone handled table knives have a near quadrant at the tip and cut unbelievably. I gave one to a friend with the warning 'this knife is really sharp', whereupon he tested it on his finger and then dripped blood on my carpet for the rest of the evening.
Remember, a knife is there to cut. The sharper the knife the better it cuts. The only way to ensure you always have a sharp knife is to learn to sharpen them yourself. Once you have learned, you will find endless blades lying unused, just waiting to be sharpened by someone who knows what they are doing.

Post ‘em

>>13163364
Amateur but acceptable for the home cook.
A good choice for those on a budget, that is what counts.

What else warrants mentioning lads

>>13163326
Get a set of Kiwi knives.

>>13163326
>What knoife do you use?
I only really use two knives, one serrated and one regular. both bought for about $5 each from a grocery shop years ago.

Knife making is pretty easy if you go the stock removal route.

>>13163364
what's the difference between the middle two knives?

>>13163608
I've been saving lawnmower blades and circular saw blades for a few years now have several and plan to make some knives just haven't made the step. I bought a handful of thrift store knives to rehandle to practice that as well.

>>13163608
Stock removal is a good way to learn but your eventual goal should be learning to forge. Regardless of what you may read, true Damascus is not a lost art and has been rediscovered via chemical analysis.
Your knives do look very functional though and I applaud you for that.

>>13163626
The top middle is a serrated or “bread” knife. The bottom middle is a carving knife for roasts, turkey, chicken, etc. You can make long carving strokes.

All are Wusthof.

What percentage of an expensive knife's utility is elitism factor? Be honest

>>13163648
is there a reason I shouldn't use my bread knife for carving?

>>13163650
it's personal

>>13163667
You can tell us, we're your friends

>>13163664
Yes. A bread knife tears the meat, makes the slices frayed. A long carving knife gives you clean slices.

Just curious, what is the consensus on ceramic knives?

>>13163680
Very sharp out of the box
Very brittle out of the box, you WILL chip the tip off within a month
Nearly impossible to sharpen when it finally does go dull

>>13163326
That shun there is pretty nice but I found the cheaper shun to be pretty short so my hand was too close to the cutting board. If you work at a restaurant ask some of your buds what they use and try them out.

>>13163680
I don't like them personally. way too fragile and light. I like feeling weight when i use a tool.

>>13163677
how does a slicing knife work with bread? do I really need both? right now I figure my collection ought to be

>chef
>paring
>offset sandwich knife
>chinese cleaver
>cleaver
>slicer/carving
>polished stropper

>>13163701
Regular knife works fine for bread, it just needs to be sharp
What do you need a sandwich knife for? Chefs knife works fine.
Ditch the chinese knife if you aren't making bulk mirepoix every day

>>13163719
I currently use a chefs knife and a pairing knife for everything. I also have an ulu for some of my butchering and that's it. I wanted to upgrade a bit and I bake a lot of bread. I thought a chinese cleaver might be nice for a few things since I don't really need the pointy bit of my knife for a lot of prep work and they seemed interesting. I just ordered a cheap one to see how it is.

As it is now I was wondering about a carving knife cause I've gotten along okay so far without one. I just bought the offset sandwich knife and was thinking I'd try it on a brisket. I am going to sharpen my ulu and skip on a cleaver unless I find somehow I need one.

>>13163719
I just looked up what mirepox is, and yeah cajun cooking has lots of prep work with similar things

>>13163701
You need a serrated knife to slice bread properly. Otherwise, you risk squashing the bread.

The knives in my picture take care of all of my needs. In fact, I only use the top and bottom knives 95 percent of the time. I personally never need a cleaver.

>>13163642
Sure but true damascus has been chemically tested and determined that it's a good steel but modern specialized steels outperform it

The only advantage forging has over grinding/machining is that forging creates a stronger piece due to changing the grain structure of the steel to follow the bevel instead of cutting it away, but knives arent complicated enough tools for that to be relevant (and a proper heat treat cycle will make it even less needed with blades like knives too). A bad heat treat, improper use, or poor maintenance is what will break a knife these days.

>>13163761
I mostly use my ulu for chicken wings when the scissors can't handle it and for poorly trimmed ribs. I like my ulu a lot because once I've hit the spot I want I can hit the back of my fist while holding it and go through and I really abuse the blade. it's like a little hatchet with a handle directly behind where you're hitting. I don't want to abuse my other knives as much and the beat up blade still works great for pizza. I get that okay I'll probably just stick with a bread knife for now and then the chef's knife and pairing knife.

>>13163738
If you are diligent with sharpening, the slicer would be the better choice. If you are like me and have the space for it and like having a back-up and beater for those ridiculously crusty breads, get both. Most carving knives aren't any better than a utility knife for any task I can think of, as most are similar lengths. Another option is a long fillet knife. A 9 inch or longer slicer or fillet knife with a short blade height makes slicing large roasts much better, but at that point you are getting into more specific knives for specific tasks. I don't think that is a bad thing, but my priority would be:
1. chef
2. paring or very small petty (can be hard to find, but petty chefs do exist in 3 inch blades)
3. utility
3.5. larger petty chef instead of utility
4. long fillet or slicer
5. bread knife
you could also use a honesuki for most paring and smaller petty chef/utility tasks, but it is a larger blade than most are used to for paring tasks

>>13163642
"True" damascus isn't something most home blacksmiths can do. Damascus is a particular style of crucible steel, not just pattern welding, which is what most people are referring to.
Pattern welded modern steels give a bitter result than Damascus anyway though, and you have way more control over the pattern. Folding and deforming your "damascus" billet is a real art and you can do some really crazy shit. It's work intensive as hell without power equipment though.
https://www.youtube.com/watch?v=E7de2iVq-n8

>>13163810
the petty knife looks pretty useful that's what I was thinking I'd do a pairing/chinese cleaver for. I'm pretty bad with my knives I definitely want to avoid stuff that is easier to chip.

What is the utility in the high carbon steel knives anyways? they always looked like a meme to me more than anything. do people even strop them? just recently I cooked for 20+ people but that's about as high as I go and I looked into food service knives and they're pretty basic steel.

>>13163816
Nah modern pattern welding is purely an aesthetic thing and a thing for the smith to show off techniques. Its strictly worse than a mono steel due to the potential of delamination and decarburization being risks from poor skill and too high heat respectively

>>13163821
Most people who use carbon steel knives swear by their ability to hold an edge better while being easier to sharpen. Cant speak for the former, but I'll agree to the latter - I have an easier time sharpening my machete than I do my chef's knife

>>13163830
how do you sharpen your machete? I thought you just took a grinding wheel to those because you mostly use them to hack away at plants and shit

>>13163834
I use stones, same as other blades. I dont bother going to a really fine edge with high grit stones and stropping though

It will be $20,000 plus tip, please.

>>13163821
high carbon as opposed to stainless? Decent stainless knives are considered high carbon as well, technically, but it easier to produce a non-stainless knife with much higher carbon content. The really high carbon stainless steels that remain tougher used for kitchen knives are typically tool steels or specifically formulated for kitchen knives, and you're mostly looking at custom makers or high end production knives for that, getting into the $200 range pretty easily, whereas you can get a custom non-stainless with similar performance in the low $100 range, and plenty of almost as good production knives for a little less.

>>13163852
yeah I'm working in the $30 range right now

>>13163857
In that range, I would go with an industry style knife, like a fibrox or sani-safe for a chef and utility, and a cheap paring (you can find decent ones on sale for under $10 or sometimes complimentary with another purchase). What made you go for the chinese cleaver?

ikea 365+

I'm a chef, Wusthof icon classic is the best money for value i've ever seen.

>>13163902
No reason I just like the ones without a tip. I just bought a $10 one to see how they are. I got a dexter chef's knife to go along with it. I figured I'd try that over the victorinox cause I got a pairing knife from them as well

you did this ck
i just bought a kiwi knife
what now?

>>13163334
Did she use them often than you did?

How do ~$30 mercer knives compare to victorinox? Is there any practical difference?

This is just some kind of meme right?

>>13164754

>>13163364
I hate santokus, how can you stand not having a chef knife at all?

>>13163650
Most of it. You don't need a stupidly sharp knife to cook a good meal, but god damn it feels good to slice stuff with no resistance like it's not even there.

>>13163830
I'm not sure the edge on my carbon steel knife lasts any longer. If anything it needs more frequent sharpening since I can't just hone it like I do with the stainless knife. It's definitely easier to sharpen, it takes me a fraction of the time compared to the wusthof which is a total pain in the ass.

>>13163849
I peed a little.

>>13164778
>hates santokus
>is fine with bolsters

Opinion discarded

>>13164790
Like I mentioned, the wusthof is a pain in the ass to sharpen partly because it's stainless and partly because of the bolster. If I could go back I would probably get something without a bolster and I would probably get a 10" instead. I don't hate it enough to replace it, though.

Get a shun deba knife

how do clean knives? can i just throw it in the washing machine?

>>13164539
I did most of the cooking.
The knives were really fucking good too. One time I accidentally cut a chunk off my knuckle and I could see the bone.

>>13163326
I use Wusthof Grand Prix II's.
http://www.wusthof.com/products/grand-prix-ii#/1
No complaints. Nothing you'd show off, but nothing overkill for home cooking either. You can get a set of the 8" chef's knife and a variety of 2nd knifes (pairing/utility) for under $100.

>>13164768
Kek

>>13163326
I heard fujiwara fkm or something is great.

>>13163349
The only stamped knife worth getting. Mine lasted quite awhile despite not taking great care of it. The price is right, too.

>>13164778
>I hate santokus, how can you stand not having a chef knife at all?
I think Santokus are more natural for people without honed knife skills. And that's fine. Nothing wrong with not being a pro cutter. Just sayin'. My Santoku and bread knife are the 2 most frequently used. I have a 8" chef's knife but I only use it large items that need more than my 5" santoku can handle. Smalls hands. Small knife is cozy.

>>13164539
t. cuckold

>>13163680
Work well for soft foods, like tomato. I personally wouldn't invest in them, but if you like variety, it's something to toy with.

>>13163334
Small claims court. It's a thing.

>>13164754
Something about a knife that comes with a vertical display rack sends up red flags to me.

How do you sharpen a knife?

>>13164967

>>13163326
This is the one I got about 4 years back. I have never had a single compliant. I’m gay, I mean Canadian if that makes any difference.

>>13165076
Forgot pic. Told you I’m gay. Er... Canadian

Wüsthof and Henckels are rather good for home cooks. The price for the regular knives are good and the quality is fine. Pic related is $70 off their site.

>>13165113
They are very good quality but god damn are they unaesthetic. A nice wooden handle would make all the difference.

One thing to keep an eye out for, though.
>Anyone claiming to be making authentic Wootz/Damascus these days is delusional. Or lying . . .

>>13163334
You probably deserved it

>>13165157
They have wood handled ones, but the price goes up for those. This one toes the $100 line. The color of the handle doesn't inspire enthusiasm from me.

>>13165178
Naw you’re right, that’s like a early 80’s standard wooden steak knife handle. Janky as fuck.

>>13165187
Yeah, it's not the best design for looks. Pic related is the one I actually own from them. The curve fits my hands quite nicely. The aesthetics please me enough and I've had this knife for about ten years now with no major problems. It keeps an edge really well without warping and the handle hasn't come loose or warped. Gotta not treat it like a machete, though. I've seen people do that and I just want to beat them and take their knives from them.

>>13165214
Ya, I have a cleaver for that shit. I have 7 main big knives, 2 chef, 2 santoku, a cleaver, a fillet knife, and an elongated slicer. The fillet knife by far gets the most use. Love that thing.

decent knives don't need to cost a lot. i mean it's the same damn alloy, same shape, same handle, same everything, it's just the brand name you're paying for.
i own le creuset, i own wusthof, i feel like a dick for buying either. buy vonshef pans and homgeek knives for like a quarter of the price, they perform 100% in the same way for as long as the overpriced competition.

these are my current faves by far:

https://www.amazon.co.uk/Homgeek-Kitchen-Stainless-Anti-Corrosion-Anti-Tarnish/dp/B0773Q2NVT

buck 120+ best

>>13164476
uwu

>>13166491
Is this a face or a rurouni kenshin reference?

>>13166219
Sure bruh lemme just chop some veg... oh.

>>13163334
I bet she doesn't even use them. Just did it to spite you.

>>13163680
Little bits of ceramic are left behind on everything you cut with it.

>>13163326
You only need 1 knife now.
Where have you been? Under a rock?

>>13166727

or uses them and doesnt treat them properly

theyre sitting at the bottom of the sink right now

>>13166936

>>13163326
Only trailer honks think they need to spend more than 30 bucks on a knife.

>>13167020
>wanting to spend is the same as needing to spend

Some people have jobs, Anon.

I want one of these stupid chink cleavers.

>>13166505
yes

>>13166922
fuck those serrations

>>13167096
I mean, it’s good for tomatoes and citrus fruit at least

>>13166610
if you cant see how to solve this problem, id bet u r black cuz u iq under 80 bruh

>>13166610
LOL learn 2 knife city boy

>>13167243
Fuck off, faggot. No one who actually hunts would bring their buck knife into the kitchen. The only thing you have ever killed is your chance at getting laid...

>>13167253
good argument

>>13166936
Worse. She probably uses them to cut the tape on Amazon packages.

>>13167253
what ever you say! I debreast these fuckers with the buck first then cut my taters and veggies to fry with them tiddies. mmmmmmmmmm

>>13167253
Im using it as we speak. whats so hard about it?

I consider my knife rack pretty much finished at this point for my needs.

I use this type of knife, except mine is a dollarstore version, not victorinox. Works for the small cooking jobs I need it for, mainly cutting onions and pineapples. When this one goes, I might splurge on this victorinox set.

>>13167253
>>13167764
Pretty disgusting desu if you use that to gut animals and cook with.

>>13167764
I never said it was hard. I said you don’t hunt.

>>13168024
You can eliminate 3 of those as duplicative. And you have no paring knife.

>>13168320
Soap works great!
>>13168358
willfully ignorant you are. good night

>>13163553
cheap, indestructible and dishwasher safe(gasp)

>>13163353
>Simon Mulholland
Man, that takes me back.

>>13168518

The Masakage works great as an off the board paring knife. The two gyutos and the Chinese cleaver are redundant but they're all very different knives and I was working through what I liked most. Turns out the Gesshin is my go to now. I'll probably part ways with the Yoshikane at some point but I like having the CCK on hand.

>>13163334
>knife set
You deserved each other
>>13163608
Most things are easy to do a basic shitty job and very difficult to do well. Most people misrepresent their ability to do anything well which is why lying and bullshitting is the most important life skill.

>>13168024
What kind of dirtbag gets tattoos on his thumb? Are you an assassin for a cartel or wtf?

>>13169070

I'd have more on my hands/fingers but that will have to wait until the day I sell my bakery. Fresh tattoos and dough would not mix well.