/ck/ - Food & Cooking

>>13368148
OP, just go to a Macys or Sur La Table, or some knife store, if you can find one, and place them in your hand. Balance them at top of the handle with one finger, does it tip? Place your hand around the handle, and tighten, squeeze, and couple of times, then relax, and does your palm feel suddenly fatigued, or not? The size of your hand and preferences are both considerations. If you are a big person, the larger knife might feel better to your hand.

I'm a 5'10" person, and I gotta say I've owned a ton of knives and a lot of things in my kitchen that is simply too much disposable income and indulgence over the years of the next latest greatest thing that struck my whim.
I've had some bubbly wider handles and they are indeed the most comfy grip (versus your old fashioned picture. I can say that my Henckels are dull long before my cheaper Kai knives with nonstick coating. I kind of at least like the option of a waterproof handle so I can top rack a bunch of knives in the dishwasher before I run it for the night. I find that I wash the same few knives over and over rather than reaching for other knives, and these are the lighter weight ones, not the heavier balanced ones. I have some bodywide arthritis and I spend most of the day on a keyboard at work.

>>13368148
>le authentic cooking knife
Maximum soi

>>13368210

Thanks for the contribution. That's how I usually do it - quite a bit of fondling before a make a purchase. Ironically, the knife I've been most fond of is a cheap Pioneering Woman knife (pic related) that I bought at Walmart a couple years back, so it's not that the knife has to be some premium thing, I just understand that a lot of better knives can be pricey.

After some more thought, I think I'm really looking for good brand suggestions as a starting point instead of fondling random knives at the store, especially since I dont have much selection since I live in BF Egypt.

>>13368304
I live in Wapakoneta, not far from you. I got a Rachel Ray santuko from the new walmart supercenter, cost a fortune but it was worth it.

>>13368148
>Looking for a full tang knife with a high carbon blade, as I prefer edge holding/overall sharpness, and most likely a hollow grind.

>>13368319

Look to be similar construction quality to the Pioneering Woman knife I have, though I'd like a physically bigger knife. Do they hold an edge well? That's one of the issues I have with mine, it doesn't hold an edge that long, besides other things.

>>13368148
>most likely a hollow grind.
I dont think you know what you are talking about ... kitchen knives dont have hollow grinds, unless you are talking about a double S grind that some really expensive custom made knives are available with. If anything you want a convex grind which reduces food stiction.

if you are willing to put down that kind of money for a kitchen knife I recommend you look atsome Wüsthofs, Messermeisters or some of the Kagayaki house brand knives on japanesechefsknife.com

>>13368148
Don't ask /ck/ mongoloids for knife advice.

>>13368148
THE ONLY KNIFE YOU NEED IS A CLEAVER.

Buck 120+ , no fucking around

>>13368339
>>13368229


Some people actually get paid to cook..

>>13368148
>high carbon
Enjoy rust. Get a shun classic and a hone if you don't want to sharpen it more than once a year. Dont drop it.

>>13370154
You dont use hones on knives with a steel as hard as that of the Shuns. Water or oil stones only. And loaded strops.

>>13370154
"high carbon" just means it has above 0.55% carbon content.
>>13370229
Hones work fine on hard knives as long as they aren't overly brittle and you know how to use them. The small contact area means small amount of force provides enough pressure to abrade material.

>>13368148

The knife you posted is one you should avoid.

Its a bad idea to buy any knife that has a thick end on the blade by the bolster.

>>13370735
if you want to abrade material use a whetstone. A steel rod will only cause chipping and fuck up the profile of you edge over time. A ceramic rod might be barely OK for quick touch up during a shift in the kitchen.

>>13370229
Hardened steel hones work fine for all types of knives except ceramic. The fine edge of your blade gets warped during cutting. A hone corrects these changes with two or three passes on each side. Something like a stone or strop or even a diamond or ceramic rod grind your blade down (that grey dust your wipe off is the edge of your knife). Doing this over and over ruins the life of your blade and also contributes to uneven wear. There's a lot of people that don't know what they're talking about when it comes to knife maintenance man, but I'm not one of them. I've been doing this shit for years and years.

>>13372139
>The fine edge of your blade gets warped

>>13372139
They do work really well for the 60-53 HRC knives but after that you should to change to a different rod.
If you have 61-62 you can use the ceramic rod.
If it's 63-67 you need stones or strops because they chip to easily but only need to be sharpened half as much.
They don't really roll they just chip when it's that hard

>>13368148
just get a GLOBAL knive. i grew up with my parents having one, and didnt have one for the many years i studied.

i LOATH touching normal knives with a wood or plastic handle, feels disgusting. one of the first thing i did with my first money was to buy a proper set of full global knives. best money spent (after my smartphone)

>>13371802
>>13372139
Hones don't really do much correcting or re-alignment and mainly just form microbevels.
https://scienceofsharp.com/2018/08/22/what-does-steeling-do-part-1/

I have a cheaper model Victorinox and Wusthof at home, and used nicer models in the kitchen I worked at. Both brands are great and you might even save some money depending on what model you go for. Wusthof is a bit heftier. You can spend a bit more to get the nice wood handled ones, which feel great.

>>13368148
Hollow grind has no place on a chef knife.

>>13372923

Its great on Amway knives and cutco garbage. It's proven technogwha