/ck/ - Food & Cooking

I have 54 chef knives in my collection, mostly German style knives, but some nice Japanese ones too. I used to have a fuck ton more but I gave a bunch of them away to the gastronomy department of my local vocational school.

>>13200458
I bet you think about sucking cocks a lot. I have a single knife that I bought from a chain supermarket for $10.

>>13200258
I have a small set of knives, all German except for one Japanese veg cleaver I got at a yard sale for .50 cent.

>>13200258
I'm as amateur as one can be. Chicago brand cheapies and the chefs choice Asian/domestic sharpener. I got it because of America's test kitchens reviews. It really works well for a noob like me. I had no idea Asian knives we're sharpened differently

>>13200628
>.50 cent
Half a cent?
I didn’t know these coins even existed.

>>13200666

>>13200666
Stealing satanic trips.

Gorgeous knives m8

I unironically use a G2 and a Mercer utility, but kind of want a petty. Looking at $80 max and kind of just leaning towards the Tojiro DP 150mm at this point.

>>13200666
Take that, Satan!

These are my knives. There are many like them but these ones are mine.

>>13200804
Those paring knives almost made me throw up.

I have a classic 12" wusthof, and a 165mm Shirogami #2 Santoku.

>>13200826
what's wrong with them

what kind of cutting board should I buy?

>>13200931
just use plastic cutting boards, wood is a meme

>>13200258
I have only one knife, a chef's knife of low quality. serves me well, but I need a pairing knife also.

>>13200941
>t. poorfag
>>13200931
end grain wood is always a good choice, I wouldn't spend meme money though. Not sure about europe, but there is at least one or two guys on kitchen knife forums that make their own cutting boards and offer discounts for fellow forum members.

mine

>>13200957
>I wouldn't spend meme money
What did the retard mean by this?

>>13200970
$350 for a piece of wood is borderline stupid

>>13200970
I've never paid more than $150 for a cutting board and i've got several that are larger and thicker than the one you pictured.

>>13200931
maple or olive wood.

r8. Pls no bully

>>13200258
I need a new paring knife bros.
On the shorter side, fairly thick preferred.
Anyone have any favorites? coworker says I should get a tourné knife but I don't really do fancy mushroom cuts or anything.

>>13201042
I like this one, I don't have this exact one, but one similar.

$90 though.

>4.3 inch blade length
>1.4 inch blade height

>>13201017
nice nail on your thumb there, can you post the whole thing for us?

>kills ZDP-189 jap knives

>>13201139
At work atm so my hand has gotten dirtier

I've picked up almost all my knives at estate sales,and have scored quite a few high quality knives for pennies on the dollar. The best deal was a stag horn carving set from Germany that I picked up for $5.

IKEA and Restaurant Depot knives are good deals for the price.

I literally just drunk ordered a Misono UX10 130mm petty for ~$130. How badly did I fuck up?

>>13201344
bit pricey for what you get, but not too bad i guess.

>>13201358
I’m not great with money, but just got a new salad table at my station with something like a ~5” deep cutting board. I probably should have just gone with the $40 Tojiro, but I can always buy something later if I get anxious bringing this thing into work (not that anyone fucks with my knives).

>>13200931
I use a Yoshihiro Hi-soft XL its big and could be pricey i got mine for about 100 bucks as it was from the amazon warehouse. It was basically brand new. It protects the edges of your knives so they don't dull as easily. However its porous and temps sensitive so hand wash only and it needs to be sterilized every once in a while

>>13201593
>rubber cutting board

You've officially entered the highest tier of knife autism.

>>13201593
Did you seriously cut those carrots with that knife? It looks like they were put through some cheap food processor attachment.

Only have a Global G4 and a Scanpan santoku and chef's knife, they get the job done.
I asked for a quality kiritsuke or nakiri knife for my birthday/christmas though, hopefully I get something good.

>>13201641
I hope you gave suggestions on what you consider "good"

someone's "good" could be your "shit".

>>13201665
I admittedly don't know shit about this.

Just sharpened em.

>>13201779
What’s the point in sharpening a couple of bench scrapes?

>>13201017
Sopranos/10
https://www.youtube.com/watch?v=rQV6CijIzrc

>>13201841
Oh they're Chinese cleavers, not bench scrapers. They work really well as them though

>>13201618
I’m still working on my technique. I’m taking classes and practicing cooking at home. They were pre julienned so I just chopped them a little more. Sorry they are so unsightly. I don’t claim to be professional at all I’m just a home chef.

>>13201606
It was recommended by the person I bought my knives from and it’s a nice big workspace. My knives are pretty barebones and simple but I paid enough I want to make sure they last. I’m not confident in my sharpening skills yet to touch up the edges.

I need help with storage. I can't do magnetic strips because I can't hammer or drill into tile, and any free wall is out of the way.

>>13202515
You can stick most magnetic strips directly onto the side of your fridge.

>>13200968
whats the snitch stitcher on the right?

>>13200804
Are you a lunch lady?

>>13202723
no I just didn't want to buy meme knives like so many people do and these I can throw in the dishwasher if I feel like it. are they not good enough? I find the chef's knife to work really well. I upgraded from thrift store knives.

>have
Farberware triple riveted
>want
These are fine, haven't found anything they can't cut

>>13202755
ignore the tryhards
i think it's a cute set u got there

>>13202700
It looks like an oyster knife.

>>13202755
They're some of the best bang for your buck out there.

Any recommendations on cleavers? Say $30-100 price range. I don't need anything too fancy, but I don't want a flimsy piece of junk. A no frills workhorse, nice and heavy, something that will last most of my life.

>>13202852
get a bonesaw or enjoy your bonesplinter in each meal

>>13202613
Do those actually hold up well?

>>13202999
Depends entirely on the magnets inside.

>>13202999
See pic related. The one on the top has magnets that go all the way across and actually takes some effort to remove (not really - but you could load it up with wustoff cleavers and it won’t budge). The one on the bottom I’d need to drill holes in the wall to use (the top one was actually cheaper).

>>13203071
That's good to know. My alternative was to use the strips/tapes for large picture frames to mount a magnetic strip.

>>13203100
I wouldn’t recommend that.

>>13201344
>a Misono UX10 130mm petty for ~$130. How badly did I fuck up?
YOu didnt fuck up, the UX 10s are really good knives and 130 bucks is a reasonable price.

>>13200258
Nothing fancy, a semi flex boning, couple breaking, and a couple of cimeters

>>13201593
You are aware that mirepoix is 50% onions and only 25% carrots and celery each?

>>13203181
Those are green onions, dood.

>>13203171
I really wanted to get into butchery, but it turned out I’m terrible at it.

>>13200258
I use one serrated and one normal, both 6" blades I bought for $10 from a grocery store.

>>13203167
Good to know. I usually do a bit more research and shop around if I’m going to drop 3 figures, but my computer is out of commission so I’m stuck on a phone at the moment but really wanted a petty. Misono has been on my radar for awhile and really the only negative I’ve heard is that the gyuto is a little uncomfortable, but that shouldn’t be an issue with the 130mm.

>>13203197
I suppose meatcutting is tricky for a few subprimals but an awful lot is pretty straightforwards.

>>13203071
i broke one of my knifes when wacking it against the magnetstrip

>>13203171
whats the paddle for?

What's the best knife for not only cutting stuff but self defense?

>>13203244
katana

>>13203244

>>13203252
In the kitchen we call it a maguro bōchō

>>13203238
Not him, but you use it to scrape the meat bits off your cutting board.

>>13203238
its for getting bone fragments/sludge from your cuts after butchering. bloke is likely a butcher.

>>13202700
>>13202792
it is

>>13203244
A really short chef's knife with a full bolster. I have a 16cm Wüsthof Classic that would make for a wicked self defense knife - razor sharp single edge (double edge can get you in a lot of trouble in a court of law, even if it is not illegal - it just looks too much like a a weapon and premeditated), the bolster prevents your finger from slipping onto the blade when you stab shit, the short blade makes it relatively rugged, and if you have to use it you can always say you often cook with a friend or at work (actually do that a few times though so your story holds up)

>>13203373
nice collection
is it really that common for you to prepare oysters?

>>13203265
god i wish that were me

>>13200957
Good plastic boards cost as much as if not more than your average end grain board, unless you're just buying stupid shit with nonfunctional decorative inlays and "made in USA by religious maniac MAGA theocrats" burn marks on them

>>13203149
Why not?

>>13204027
How do you live with these thoughts in your skull

>>13204063
Never saw it as an issue. Perhaps you'd like to threaten to exterminate me or send me back to "my country" wherever you think that is?

>>13204069
When you cut into plastic, you build up carcinogenic plastic particles in your system, you idiot. That plastic residue does not mix well when it enters your body.
I don't care what your bait-heavy views are.

>>13200258
I know how to sharpen, so I'm not a giant faggot about knives. You act liek a fucking poorfag buying "bling" and thinking it will get you a hot doctor girlfriend.

have a trial in a kitchen next week what knives should i get?
i was thinking about dropping 100-150 on a chefs knife and maybe 50-80 on a paring knife does anyone have any good suggestions

>>13204081
Anything large enough to be dislodged by a knife blade is going to pass in your stool without having time to cause any issues, cleetus. You have bigger issues to worry about like the lead fragments in the wild animals you willingly ingest as part of your rural machismo ritualized wilderness gun play.

>>13204094
>degenerate coomer and his weird nonsequiturs about his incel status

@13204027
@13204069
@13204112
(You)

>>13204144
>nonsequiturs
lrn2spell
also, lurk moar

>>13204164
>hey everyone I know how to spell, it's as easy as having the sex, which I totally have done!
mmm hmm. bags of sand, yes?

>>13200774

Nice.

>>13204112
No. It doesn't just pass through you. It's a carcinogen. Because when I hunt I don't eat whatever part of the animal I hit. And I aim for the head. Which I don't eat.

>>13204103
get a $5 Victorinox parer, that is all you will ever need in that department. YOu will get much better value if you spend the rest of you money on a really good chef knife. I always recommend any of the Kagayaki house brand knives on www.japanesechefsknife.com. Very solid knives for the money and JCK has an excellent reputation in enthusiast and collector circles. If you cant get the knives delivered on time then either a Victorinox Fibrox or Classic or a Wüsthof Classic, with or without bolster. Or a Messermeister, those are probably even better than the Wüsthofs.

>>13204783
The restaurant probably has all those knives already. Anon would look like a retard walking in with brand new versions of basic bitch restaurant warehouse knives.

>>13204796
>The restaurant probably has all those knives already
Yes, and there is a 99,9% chance every single one of them will be dull as fuck.

>>13200597
I bet you think about killing yourself a lot. I know I would if I had to do all my cooking with such a cheap POS knife. At least 99% of them are POS knives, you can get some decent ones too if you know what to look out for.

>>13203181
I was prepping ingredients for fried rice. It is also why my carrots are a little coarsely cut.

>>13204094
LUL (you)

>>13204769
And I suppose you steam the meat instead of grilling or smoking or frying, right?

I want a nice european-shape hard (60 and over hrc) high-carbon reactive steel knife.
Somehow it's impossible to find.
Hold me.

>>13204960
What do you mean by "european shape"? Just a riveted handle and a sab profile? Masamoto has got you covered there.

My current collection.

>>13205604
Is that ginga a monosteel? How are you liking it?

>>13205720

Yup. Mono White 2. It has become my go to. Turns out I really enjoy the laser end of the spectrum. I still like the Yoshikane (which is thicker) but I rarely reach for it anymore, and I'm actually part way through thinning it out.

>>13205155
Presumably he is lumping German and French chef's knives together.

buck 120+ best

Two Wüsthofs, two Shuns and some basic as fuck paring knife I’ll probably replace with a Wüsthof soon.

>>13202755
If you keep them sharp then it really doesn't matter. My mother-in-law is a lunch lady (unironically) and uses these kinds of knifes, she is also one of the best cooks that I know so no offense anon

>>13200804
Based plastic handles anon.

>>13200258
>japanese meme knives

>>13201779
They're beautiful anon.

>>13204027
>>13204069
Oh my god, I haven't been to /ck/ in over a year and this psychopath is still here. Immediately recognizable. Let go of your hate, anon.

>>13204783
Don't listen to this idiot. Japanese steels can be and frequently are amazing. But their kitchen knife builds are different than European builds, and can be odd to handle if you aren't used to them. If you don't own knives already, don't buy anything for an interview, use what's in the kitchen. If you own knives, bring the one you like using, make sure it's sharp.
If you get hired (good luck) and you aren't a complete autist (good luck) you may be able to use another chef's knife. Knife guys like their knives, don't fuck up someone else's shit, but try to prep with a 6" chef's and you may find it's too damned small. You may grab the 12" chef's and hate it. You could try a Japanese blade and find that you don't like the balance. Don't buy a knife because you think it will make you look better for the interview, or because you think you'll cook better with it. Cook well and buy the tool that makes your job easier. Don't play dick waving bullshit.

>>13200258
I got a cheap ass santoku that's actually my sharpest
planning on getting a 5 inch messermeister

theres a place nearby having a sale on baccarat knives but I cant find many reviews
anyone know much about those?

this is most of my knives
yes I use everything, no memes here

>>13203244
>self defense
a knife you never have to use, one meant for butchery is a safe bet
whether a spoon tip or a cimeter you can't go too wrong since you'd just about always outgun someone
https://www.youtube.com/watch?v=H9_GlqRRs0s

>>13204094
that chick is confirmed to use piss jugs you know

>>13207171
i've hmm'd and haw'd about getting one of those foldable knives with the big scalpal blades, how do they hold up?

>>13207863
How much does she sell them for?

>>13207863
Where did you get that six piece martini olive sword set? My grandparents had a couple sets just like that and I was pissed that I didn’t get one when they died.

>>13207959
antique shop a decade ago, comes in a little fan with a sandwich of cork, 15 cad iirc, these ones date from 1940-1960s
they fit in lego minifig hands which I thought was pretty awesome

the one I have seems to be fairly uncommon, little umbrella holder ones pop up on ebay now and then
do a search for 'toledo steel cocktail swords'
I'd guess they ended up in canada as a souvenir from a vacation in spain, no markers of country or year on them but each sword has 'toledo' stamped into it on one side, as well as on the fan itself
they're certainly something mass produced, but the craftsmanship of all the painting work is a lot greater than what automation was capable of back then
it uses 7 different colours on the fan, brass construction.
swords themselves use 2-3 colours on the brass each, the swords are each made of 3 pieces, pommel guard and blade like actual swords
very neat little collectors item, I'm sure it's worth a fair bit more than what I paid for it but likely only 4-5 times at most

>>13208022
Filed under "Things I didn't know I wanted but really do now"

>>13205875
Both are disgusting, bolsters make sharpening really annoying. Grind then down blah blah blah, yeah nah. I am not a child and I do not require a finger protector while cooking.
>>13207688
A year and you're still not over some post I made? Sounds like you're the hateful one here, I'm just here to talk about knives.

>>13204806
Restaurants generally abuse and don't maintain their knives?

>>13208264
Restaurants generally rent knives from a knife rental company who handles all the maintenance.

>>13208265
or own a couple worn out pull sharpeners

I got a 1000/3000 doublesided stone, should my next be a single 5000 or 6000?

I'm using other tools for lower grit.

>>13205875
Yes, preferably German.

>>13208286
get a proper 1k and then a 5/6k if you want it a bit shiny. 3/4k should hold an edge longer doe

>>13208295
What do you mean proper 1k? Would it being doublesided affect the stone's performance?

>>13208321
no but generally combination stones are smaller and i've tried 3 cheap ones and they clog and/or dish like fuck. whatever works for you anon i like working with a large surface area

>>13207863
Havent tried the scalpel yet, my buddy just picked one up for me. Hopefully shoot a deer this weekend then ill reply back if I use it to skin.

>>13204919
You're an idiot. Minerals are not bad for you. If I cook it in an iron skillet, and some molecules of iron get in my system from that process, nothing will go wrong. Because I have iron in my body. Adding more is often times beneficial, giving numerous health improvements. Petroleum-made plastics are a fucking problem in your body. You retard..

>>13207188
Shun makes a good petty knife
https://shun.kaiusaltd.com/knives/knife/blue-petty-knife

>>13209221
>science bad
>feelings good
https://www.cancer.gov/about-cancer/causes-prevention/risk/diet/cooked-meats-fact-sheet

https://www.youtube.com/watch?v=9gLN3QoN-q8
https://www.youtube.com/watch?v=1tqxzWdKKu8
https://www.youtube.com/watch?v=UUBTp8EUF2U

>>13204919
If you cook on a grill with charcoal or propane, there's no problem there. But have you ever tried cooking by using PLASTIC as fuel? It will release toxic fumes, contaminate meat, become inedible, carcinogenic, and extremely bad for your health. Whether you want to burn plastic and put it into your body, or shave filings of it and ingest them, you are allowing a contaminated molecule to enter your digestive organs. It is obviously not good. Lots of plastics are made with chlorine or pick up traces amount of lead. I'm not some hippy that wants to save the earth, I just hate how flimsy and weak plastic products are. They're just convenient. But I'd rather have a planet littered with metal than plastic.

>>13209255
Incorrect.
>>13209244

>>13209244
>https://www.cancer.gov/about-cancer/causes-prevention/risk/diet/cooked-meats-fact-sheet

>However, the doses of HCAs and PAHs used in these studies were very high—equivalent to thousands of times the doses that a person would consume in a normal diet.


Yeah, let me just eat one hundred steaks a day for 365 days straight and it MIGHT show the same results.

>>13209280

You're not a smart person, are you? Science is based on evidence. Yes. Some fats and nutrients can make harmful smoke. Yes. I understand that the study is showing that constant exposure to this smoke on meat is not healthy.

If you cook everything until it is burnt, your entire life and ate that way every day, just constant burnt food that are in contact with these toxic fumes, yes. You can have health problems. Is that how people eat?
No. This study is not proving anything you are saying and you sound stupid.

>>13209280
The study, in itself, shows: If you hold a fire to your hand for a second, thats fine. But hold it there for a thousand seconds like we experimented and yes. It is harmful. Your own study says that cooking meat is not harmful. Understand reason before you pretend to understand science pls.

>>13200258
I fell for the shun meme about 6-7 years ago
it's overpriced but still an excellent knife, and I don't plan on buying another knife for the rest of my life

>>13208022
The holder is a little different but yeah the swords look almost identical. They were probably also brought back as a souvenir from Spain.

>>13208022
I have a little sword like that, made in Torino. It's got a leather sheath. I think it's intended to be a letter opener.

Ordered one of these earlier this year. I wont see it till around 2024 due to the waiting list.

>>13209682
The boomers will all be dead by then and nobody will want Randall knives anymore

>>13210212
What do you even use that knife for?

>>13209682
>imagine ordering something with a waiting list that long that it will ship when the boogaloo is happening and the west has already fallen

>>13200258
Farberware MASTER RACE reporting in.

>>13210272
God, even as a kitchen bitch workhorse that thing is terrible.

>>13210218
I assume old PTSD vietnam vets who think cooking is for queers and women buy them for their wives they've been emotionally abusing all their lives as a sort of "sorry about the way I treated you" right after the stage 3 cancer diagnosis because they don't know what else to buy a woman but they know she hangs out in the kitchen a lot and in their autistic boomer brains they think women give a fuck what "randall blades" means and that it's considered a Very Good Knife(tm)

>>13210272
Farberware Master Race? That's the funniest shit I've seen all year. Those words should never be strung together in a single statement.

>>13210212
Q: How can you tell a guy was Special Forces in VietNam?

A: He's got a Rolex Submariner, a Randall knife, and a VN wife 20 years younger than him.

>>13210290
>>13210305
It does the job, lasted longer than I thought it would, although I have to sharpen it almost every day. I keep telling myself I should get a sexy knife but I never get around to it.

>>13210652
>although I have to sharpen it almost every day
That's a sure sign of a shitty knife. What's it made out of, lead and tin? It's chinese so probably.

>>13210684
Stainless steel, but you're right, it's Chinese shit, so more like lead and tin I'm sure. Once upon a time I had a nice Mercer.

>>13201593
it looks fine, enjoy your nice equipment.