/ck/ - Food & Cooking

>>13624517
Santokus are retarded. A 6” chef’s knife is better in every single way.

>>13624588
i use both, the only difference is the technique you use. It's nice for a bit of variety, but ultimately there's not much difference

>>13624606
The difference is that a chef’s knife can get its blade tip into harder to reach places compared to the santoku. I used one of the
One nip knives for two years and finally got tired of having to reach for a different knife every time the santokus fat blade tip couldn’t fit. I never had this problem with my 8” chef’s knife but I don’t like it’s length for anything other than chopping vegetables. I bought the 6” chef’s knife and never looked back. The santoku is collecting dust.

>>13624606
>>13624588
please explain.
santakus are made for midgets always hitting my knuckles when chopping.

knifelet here
what's the purpose of blunting the blade like the one on the left?

>>13624692
to get around the british knoife loicenses

>>13624681
That santoku episode a meme knife. Rachel Ray used one on her show back in the day and all of a sudden everyone had to have one. Objectively it’s a poorly designed knife. Cleavers are better at chopping and chef’s knife are better at everything else.

I use these 3 for most of my work except for bread, meat, fish.

>>13624681
maybe you just have fat fingers, maybe try losing some weight

>>13624706
I hate you know I have dainty female finger anon.

>>13624692
The japs are weird with knives. Their knives typically have extremely specialized uses. That’s a nakira and it’s desinged to be a lightweight chopping knife for vegetables. They have a flat blade so that it doesn’t need a slicing or rocking motion to finish the cut.

>>13624715
>not having a specific technology that excels in one thing amazing, but instead up for the nigger option of shit in all. I bet you got one those router+ap+ switch memes.

>>13624981
Careful now, your autism is showing.

>>13624992
It is not autism it is the UNIX PHILOSOPHY

>>13624517
I strongly dislike stainless + wa handle of ANY kind
>>13624588
Wusthof a shit
Granton edge a shit
>>13624702
Santokus a good
>>13624704
I don't mind these so much because they trigger knifelets
>>13624715
It's spelt nakiri baka

>>13624641
You sold me. I’ve run into the same problem with my santoku. I like it because it’s shorter and feels more manageable but it often lets me down when preparing meat. I found this online and ordered it. I’ve always been a wusthof fanboy and that’s just a crazy good deal on a knife.

>>13624641
There's enough variation between santokus and chef knives that those generalizations don't really work. There are santokus that look like just slightly stubbier chef knives and there are chef knives with a horrible useless tip

>>13625216
you still can’t argue that the santoku’s flat blade makes it more appropriate for chopping vegetables than slicing meat. i’ve noticed the new trend in santokus is to start rounding the blade more like a german style knife and as you pointed out, give them a finer tip. the newest santokus are just a german style chef’s knife pretending to be a Japanese style knife.

>>13625234
I think maybe you think I'm someone else, I wasn't arguing about meat and vegetables. Is the german style thing supposed to be an insult? Regardless, you sound like the kind of guy who has a kiritsuke and will vehemently deny, 5 yeras from now, that he ever said kiritsukes are good

Gets the job done. Bonus eBay kamisori.

>>13625250
i'm not insulting german knives at all. in fact I'm saying german knives are sometimes better which is why we're watching a popular nip knife morph into a quasi-german knife.

>>13624981
I’d rather have one knife that does everything well than ten knives that only have one purpose each.

super blue 240mm kohetsu gyuto
white #2 nakiri i got from kamata in tokyo
cheap dexter paring knife

Gesshin Ginga and CCK for almost everything.

>>13624588
I have a cheaper 10inch chefs knife as well and agree that it is more versatile but for smaller things and thrust cutting, I find the santoku very nice.
>>13625305
>>13625316
>>13625259
How did you settle on those knives/brands? What do you like about them?

>>13625202
>not getting the victorinox knife

>>13625291
>well
more like shit, and it is only like 5 knives faggot.

>>13625372
Not him but Victorinox doesn’t make a 6” chef’s knife In their cheap line of knives. That anon got a good deal. The legende series of wusthofs was made for William Sonoma years ago and is no longer being made. They use the same steel, tempered to the same hardness as the wusthof classic and ikon but with a 3/4 tang to keep the price down. Should be a great knife.

>>13624517
I have a 10 inch cheapo one I got for fifty bucks. it's just a hunk of metal I use it for chopping melons and shit.

8 in Henkel 4 Star Mark II is my go to chef's knive.

Have a little 4 inch Wustof santoku I use for some stuff where the 8 inch gets a bit unwieldy.

Currently deciding whether I want a 6 inch at all

>>13624517
The knife I use daily at home is a 8inch Victorinox Fibrox. It does need honing a bit more than average but it's great for $35.

>>13625473
Wusthof doesn’t make a 4” santoku. You have a 5” more than likely.

>>13625510
yea you are right. got it as a gift and never measured it.

>>13625401
>Victorinox doesn’t make a 6” chef’s knife In their cheap line of knives
If by "cheap" you mean the Fibrox handles, they most certainly do - I have one and use it 10x more than the 8" chef's knife.

>>13625519
Yes you’re right. It just looks so funky I skipped right over it. I would still spend another $15 for the wusthof. They both use the same steel but the wusthof Is tempered harder than the Fibrox.

buck 120+

>>13625621
You’re a special kind of autistic.

>>13625485
Are they better than other stainless steel knives? I have a cheap dollar store knife but I might get one of those just because it's annoying having to dry my current knife after I wash it. It's also annoying having to wash it immediately because I'm a drunk asshole who just wants to eat the food I made and clean up in the morning.

>>13625672
There is many types of stainless steel. Victorinox uses X50CrMo14 and tempered to 56 on the Rockwell hardness scale. That’s a great steel for the price. You will find knives four times the price using the same steel. The downside is it isn’t tempered as hard as the more expensive knives. Victorinox is well know for making good knives at very cheap prices. They might not be show pieces but the get the job done. You must still clean and dry stainless steel knive or they will eventually stain.

>>13625706
Word. I'm ordering that shit.

>>13624517
Shigefusa mostly. Have some collectable konosuke gyutos and an ashi honyaki 240 gyuto but I never touch it. Shigs can do everything, though they're definitely overpriced.

>>13625363

Both the Ginga and the CCK are extremely thin, which is knife. The latter is cheap and the former is sort of the kid budget standard among lasers.

>>13625812

Which is nice*

Mid budget standard*

>>13625638
how. it is the best option that was in my price range. it works great

>>13624681
where do those midgets that hit your knuckles with their santokus when you're chopping come from? Maybe close your doors and put wire screens over the windows?

>>13625202
WTF is that, a Wüsthof "Legende"? I have never seen that product line before.

>>13625621
>buck 120+
It is a hunting knife, retard. The blade shape makes it totally unsuitable for most cooking jobs, except maybe some butchering tasks.

>>13624517
I want to try a cleaver because even if I try having a nice and horizontal slicing move it's just not adapted to the vegetables and shapes I cut, I need something that is optimal for an almost purely vertical move. I wonder what weight I need, my current chef's knife weighs about 250g and the handle seems to be at least half the weight already, I got it professionally sharpened two days ago but I realized it's not enough.

>>13625812

Picture among my other knives. Leftmost has been halfway through thinning for months now and the petty and honesuki get occasional use.

>>13626428
That cleaver looks like it's overcompensating.

It's a cleaver it's ment to be big.
I know a 6.5 guy who uses this for nearly everything because he's hands are so big.

>>13626428
>TJ Max

>>13626428
What do you think of the small santoku looking knife in the middle?
I'm thinking of getting a nice one as a present for my 4'9 aunty made of vg10 and maybe 150mm to 165mm long.

>>13624517
I got an IKEA moving-out box when I moved out in 2004, I still use the chef's knife from that box.

I just last week bought an IKEA brand chinese cleaver

Pretty happy with it.

>>13626498

I'm glad I have it but don't use it all that often. It sees most of its use when I'm just doing a couple of cuts of something real quick like a pickle to go on a sandwich and reaching for a 240 mm gyuto would feel ridiculous, or when I'm doing fine tip work like if I'm turning mushrooms.

For reference, it's a standard petty, just has kurouchi finish.

>>13626475
hows he like it
I've considered doing the same thing

>>13625884
It’s a god damn woods knife you idiot. I had one for years. It’s not meant for kitchen use.

>>13626072
The legende series was made by Wusthof exclusively for Williams-Sonoma. The line was discontinued a few years ago. There are still some floating around online for sale. The legende series was priced to fit between the budget gourmet line of knive and the more expensive classic line. They use the same steel, tempered to the same hardness has the classic and ikon series (58 Rockwell) but save on cost by using a 3/4 tang. Some of the online knife wholesalers bought up willams-Sonoma’s old stock when they were discontinued and they are now being sold at steep discounts. That’s probably the best $50 knife on the market right now.

I use a Victorinox 8 inches chef knife that i found at Goodwill for 3 bucks and sharpen it with a $1 axe whetstone.

>>13626800
Based and ascetic.

>>13626800
How hipster of you.

>>13626800
post edge on a flat surface
I wanna see how wavy you've made it

>>13626825
Not sure if it shows whatever you are looking for but there it is.

>>13624517

>>13627058
That's it I'm calling the police

>>13627017
not bad anon gj
I was expecting some inconsistent silly looking shit

>>13627058
>>13624517
damascus is just deco and has nothing to do with you abusing your knife.

>>13627068
Thank you! I learned proper sharpening techniques from Kiwami Japan on YouTube. He can make knives out of anything.

>>13627116
it's not damascus steel i just thought it was funny to pretend my pos workhorse was something else

>>13627137
I bet this knife can cut around corners.

>>13627058
>>13627137

>>13626082
so most cooking tasks? I can even stir coal and lift my grill grate up with it. how would I hunt with it? I use a rifle not a knife

>>13626692
woods knife. you sure sound like an outdoors man. LOL

>>13627445
I actually am. I spent 5 years living in the UP of Michigan and I regularly head to the Rocky mountains and spend a few weeks backpacking through the national parks.

a sharp one. srsly. i've been to many homes and it's like i'm the only one who likes them sharp. disgusting people, rly.

>>13627782
Most people don't know how to sharpen. They use a knife until it gets dull then they buy a new one.

>>13627944
>then they buy a new one.
I think you're overestimating how much people care about sharpness. They think it's normal. Then they look into sharpening and autists are like HURR HURR YOU'LL RUIN IT SHARPENING IS ONLY FOR ELITE LUTHIERS LIKE ME and they give up and just keep using the dull knife

>>13627944
>They use a knife until it gets dull then they buy a new one.

buy a quality serated knife and it will literally last a lifetime. I've had one knife for about 30 years now and it's as good as new.

>>13627991
That’s low effort, like a mechanic replacing his tool box with a leatherman.

>>13624517
I've been using the same Zwilling chef's knife for almost 20 years now.

>>13628032

I don't follow. A mechanic cannot change brake pads with a leatherman, or do much of anything for that matter, while a good serated knife can do many things quite well. I'm not suggesting that a well equipped kitchen would be better off with one serated knife, but if your budget is tight you can get by with a nice serated knife for a long time.

>>13625202
it was originally a william-sonoma exclusive style called the 'legende', my then fiance bought one for me years ago. It's a great workhorse, i used it in a professional kitchen for awhile before i upgraded to a larger Misono, and just left the wusthof in the kitchen for anyone to use. It's a real workhorse, you can't beat it up and it holds a great edge, great knife especially if you're cooking at home and don't really need a larger sized knife, especially at that price point, they were double the price back then!

>>13624517
K I W I
Although I want to buy a Usuba or nakiri just for the looks.

>>13628080
Good info but it was already posted twice before you.

>>13625202
yay. delivery scheduled for monday. can’t wait to play with it.

anyone think this would work?
will i get rich off this?

>>13624588
Based and Ikonpilled. I don't think I'll be able to give up my thicc German kni-fu.

>>13624712
Then hold it in a pinch grip?

I like to "roll" the knife using the tip so any asian style knife is out of the question. Asians lifting their knifes up and down is retarded.

>>13629642
not with a damn cleaver

but i've considered rigging up something similar to keyhole or pruning saw with a longish boning knife for doing stuff like ribs and couldn't find a production model that meets haccp standards
there were some problems with the idea regardless, mostly minor stuff like how well a pistol grip handle fits into a scabbard full of straight handles

>>13630792
It’s called a saw you idiot.

>>13630927
no, that would not be a saw as it has no teeth.

>>13630792
You know they are a thing already but they are called arthritis grip knives.

I'm thinking of purchasing this set as it seems decent quality at a decent price for all of them. Any anons used this brand?

i have a wusthof gourmet that my mom got me for christmas and its pretty nice. but i want to try one of those jap knifes i see everyone using on this board

>>13631039
$300 for a set of five knives with no honing rod or matching set of steak knives is not cheap. Personally I would only buy a set of knives if

A. I didn’t already have a knife block
B. I needed a new set of knives and rod from the ground up
C. I also needed/wanted a set of steak knives

Then I would ask myself what kind of quality I would want then I would ask myself if I want a jap set of knives or a german set of knives. German knives tend to be more utilitarian and each knive serves multiple roles. Jap knives tend to each have specialized purposes which means you end up buying more knives in the long run to fill different roles. Does your potential new knife block have room to fit your future knives? What is the hardness of the blades? Those yaxell knives are very hard at a 62 Rockwell rating. They will hold an edge well but will be more prone to breaking or chipping if you take them near bones. German knives tend to be softer, 56-58 Rockwell and still hold and edge easily but will be more forgiving on the knife when working with bones. Is the knife manufacturer making their own knives or are they contracting the construction of the blades out to a different company? Some of the Japanese companies are too small to make their knives in house so they rely on other companies to make their knives for them. This can lead to inconsistency in the blades temper and quality. I’ve seen plenty of complaints online about yaxell knives having inconsistent sharpening on their blades. One side will be ground down further than the other. This tells me their quality control is spotty. You will never find complaints like that on the major german brands like henckel or wüsthof. The major german brands make their knives in their own factories which means you get a much more consistent product from knife to knife.

1/2

>>13631039
Just look up burrfections reviews on them.
They are good for Japanese knives but depending on the food they are really great or really bad.
I would get a hard knife for most things like vegetables but I would want a cheap soft boning knife because chipping on bones with Japanese knives is real.

>>13631130
I liked him until I found out he was a religious maniac
What is it with the knife internet and religious fundamentalism
The number of cutting boards I see on ebay with "JESUS II 69:69 AND GOD SHALL SMITE YOU WITH HIS BLADE" and screaming MAGA eagles stamped all over them is insane
At least burrfection is an asian but asians should know better

>>13631145
What?
If a guy wants to talk about religious stuff while reviewing knives he can.
I don't think he ever talked about violence he has only really talked charity.
If he did say something insane link it because I want to see.

>>13631116
The yaxell’s are known to have a rather heavy, large bulbous handle. If you don’t have large hands it might feel uncomfortable to hold. German knives use a more traditional European style handle that is more suited to hands of all sizes and has been in use before your great great grandmother was born. Henckels tend to run on the larger side and wüsthof handles on the smaller side. Personally I like the wüsthof better as I find the henckel handle to be to big for my personal taste. I have averaged sized hands. If you can’t tell by now I’m definitly in the German style knife camp. Jap knive are flashy and cool but I don’t buy kitchen knives to be flashy and cool. I buy my kitchen knives to last me as long as humanly possible and to get the best value for my money. I saw this anons post >>13625202 and went looking through that website. Those knives are a serious value right now and you can get a twelve piece set that includes a honing rod, scissors, chef’s knife, bread knife, santoku, pairing knife and four steak knives plus the matching block for the same $300 that the set of five knives from yaxell would cost you. That’s a much better deal and they are using the same exact steel as wüsthof’s much more expensive ikon line of knives.

https://www.cutleryandmore.com/wusthof-legende/knife-block-set-p137887

2/2

>>13631145
Oh no, a man with personal conviction in his beliefs!?!! How terrible!!!!

>>13631155
Yes, I never said he can't. Or are you saying I should be forced to keep watching when he starts his "subtle" proselytizing? I just don't see the connection between the invisible demons someone prays to and their knives, or the need to constantly bring it up, but obviously lots of other people do. I've got no issue with people who want to practice religion in private but if you're going to shove it in people's faces, you can assume they'll take it as an attempt at conversion. Pretty odd considering these people are obsessed with supposed conspiracies to "convert" kids to homosexuality or impose islamic law on the united states. Almost like they're projecting?

>>13631159
Oh right I forgot if you don't believe in JEEEBUS it means you have no convictions and if we don't strap everyone to a cross and subject them to a preacher yelling in their ears every sunday society will collapse and it will be cannibalism and sodomy 24/7

>>13631116
The yaxell’s are known to have a rather heavy, large bulbous handle. If you don’t have large hands it might feel uncomfortable to hold. German knives use a more traditional European style handle that is more suited to hands of all sizes and has been in use before your great great grandmother was born. Henckels tend to run on the larger side and wüsthof handles on the smaller side. Personally I like the wüsthof better as I find the henckel handle to be to big for my personal taste. I have averaged sized hands. If you can’t tell by now I’m definitly in the German style knife camp. Jap knive are flashy and cool but I don’t buy kitchen knives to be flashy and cool. I buy my kitchen knives to last me as long as humanly possible and to get the best value for my money. I saw this anons post >>13625202 and went looking through that website. Those knives are a serious value right now and you can get a twelve piece set that includes a honing rod, scissors, chef’s knife, bread knife, santoku, pairing knife and four steak knives plus the matching block for the same $300 that the set of five knives from yaxell would cost you. That’s a much better deal and they are using the same exact steel as wüsthof’s much more expensive ikon line of knives.

https://www.cutleryandmore.com/wusthof-legende/knife-block-set-p137887

2/2

>>13631176
What's it like to be an edgy 16 year old atheist again? It's been so long i can't remember what it's like to be at that age where i judge everyone around me based on their personal beliefs.

>>13627972
>SHARPENING IS ONLY FOR ELITE LUTHIERS LIKE ME
LOL

>>13631184
Oh my bad, I thought shoving your personal beliefs in everyone's face constantly in order to seek attention and praise was supposed to be a good thing. Is it bad now? Or is it only bad to have beliefs if they're not JEEBUS JEEBUS RAH RAH RAPTURE?

Also what's it like to be 12? Oh wait no I mean 10? What's it like being a stupid baby? Did it ever occur to you that some people can be religious and not annoy the fuck out of everyone around them? Obviously not because that would require growing up in a diverse area with people from different backgrounds instead of some cloistered fucked up suburb where each nondenominational group cowers in its megachurch hurling abuse at everyone who doesn't think exactly like them.

>>13630997
neat
i mean the blades are upside down and the handles bent the wrong direction/shape for my uses but still neat

it's a pretty niche use aimed at industrial production of pork crowns and french racks, probably sharpen both sides of a curved blade to ease the cleaning of the bones
what i'm talking about would certainly never see home use, unless as a murder weapon.
when you get into industrial levels of manual knife work you start having to look at absurd issues like the way each person pulls their arm during each slice they make when doing a cut and those racks were some of the most strenuous things for people to do and sometimes ended up having issues where they were a bit too frozen when the order needed out yesterday
imagine doing like 80 of these in a row per person

>>13631145
>>13631169
>>13631176
>>13631192
I mean i'm not a big fan of zealots either but you gotta be able to separate a mans skills from his beliefs and home life even if the person blends them together a bit
I've only seen maybe one of his videos but he was decent enough to put up with some churchiness if you wanna try and learn something from him
but please don't derail the thread, we both know the bible belts just rolling out of bed without their coffee yet so it's prime time for religion trolling but man just nah, this is a knife thread

>>13624588
Got exactly the same one but due to wear and tear the logo has dissipated.

>>13631192
Point on the doll were the priest touched you.

But seriously chill out about this stuff his belief in God doesn't make his sharping skills any worse.

>>13631192
t. pic related

>>13631212
Ya it happens. All my wusthof logos have come off from use and from being washed but whatever, I don’t give a shit. People that know knives will know what they are logo or no logo.

>>13631215
People who talk like that in public don't have "priests" they have "ministers" or worse yet "preachers"

"Priests" are more commonly found in legitimate religions, the kind that don't have to rely on public aggression to remain solvent
>>13631216
I'm not an atheist

>>13631196
Well if you can figure out a knife with the shape you want you can normally find a knife maker in your area that could make one or replace the handle.
Or you can do it your self and just get the knife pop the handle off and put your own one on just need to get the handle you want and glue or melt it on.
Could be a fun project if you really want it.

>>13631116
>>13631178
Thank you very much for taking the time to write these posts anon. I'm a bit overwhelmed honestly. Anyway, I've already got a set of steak knives and a honing rod so that's no worry to me. My knives I have now are Chinese and very cheap, but they work decent enough for what I paid (dirt), so I'm just looking for a good quality set of the big ones (chef's, bread, santoku, etc) that I can be happy with. I'll be honest, the aesthetics of those knives really did appeal to me. Thank you again for your advice anon, I will take it all into consideration.
>>13631130
Thank you as well anon, chipping isn't something I'm hugely worried about since it's pretty rare I go near bones at all

>>13631176
This, but unironically. Have you taken a look around you at society, anon? I was an agnostic until I had children and realized that they needed the structure of religion to help them combat the society we live in today. It worked for me and for them, but of course it's not for everyone.

>>13631254
>I'm a bit overwhelmed honestly.
Take your time and do your research. A quality set of knives will last you twenty years or more if properly cared for. This isn't a purchase you want make in haste. Find a store that sells knives, go there and ask to handle them. See how they feel in your hand. You might be surprised how quickly a cool knife you saw online loses its appeal once you feel it in your hand. Of course you also need to decide whether you want to go the jap route or german route when it comes to knife philosophy. Some jap knives are implementing german style into their knives and creating hybrid designs.

>>13631178
I've taken a look at that set you linked anon and that is a very attractive price and set, but that santoku looks like it would have the knuckle punching cutting board problem, and that's a turn off for me. But it's still tempting either way

>>13631192
Maybe it was that diversity that made you so hateful.

>>13624517
My chef just bought me one of these as a gift. Apparently it's a shorter version of his. Is he my sensei now?

>>13631258
Yeah, and most of the problems I saw when I looked were caused by religious people

>>13631288
Unless you have freakish hands I seriously doubt this. I've used my wüsthof santoku for three years and never had that problem once.

>>13631294
MAC are decent budget knives. It's fine for the use an abuse a professional kitchen will put on a knife. Destroy it, throw it away and buy a new one. Your pocket book won't be taxed very heavily.

>>13624517
This is a good gear thread. Don't let it die.

Victorinox 20cm rosewood & stainless chefs knife

>>13631258
Dunno who you're replying to but I was a stoic until the concept of everything being out of our hands terrified me too much. I recently asked God to place my life and soul in his hands, worked towards trusting his plans for everyone and I'm much happier and humbler for it. It's amazing how your outlook and life can change once you start a personal relationship with the creator.

>>13632062
A good knockoff wüsthof ikon.

My left arm is naked because I test my finished edge on my arm hair. If it falls off like an Astra blade I know I'm done, and I mark it with a small piece of coloured duct tape to know what sharpening cycle I'm on. white, blue, yellow. It holds up in dish water surprisingly well.

>>13632283
What a stupid way to test an edge
Just fish a hair out of the bathtub
Hanging hair is more indicative of sharpness than just ripping your arm hairs out like an idiot, any mediocre edge will do that

>>13632407
You spend time trying to half a hair? Jesus Christ. You're dedicated.

>>13632418
You just spent an hour playing with dirty bricks of mud and now you've got a fucked up arm like a feral dog with a bad case of mange, and you're calling me stupid for taking 10 seconds to pull a hair out of the tub and touch it to my edge? This is some serious cope

>>13632283
>tfw purple got nerfed

>>13632431
I use a goddamn chefs choice machine, and a piece of leather. I don't fuck around at all anymore. Carpal tunnel is for the birds.Why do you people use the word cope? Just sounds so feminine. Call your sister. Or your intersex brother/sister.

>>13632431
>>13632418
Pardon my flying off the handle there I thought you said "deluded". Lol.

>>13632450
Oh you're the guy who got carpal tunnel? You got that because you got bullied by luthiers into only getting fine stones. You should have a coarse stone especially if you're dealing with other people's knives.

>>13632431
I just watched a documentary about hermaphrodites, you made me think of it. It was about the American Casimir Pulaski. They figured out he was an intersex. It's a hormone driven disorder. So if your tits disappear, it's because you're stressed and your pituitary is producing testosterone.

>>13632472
> the American Casimir Pulaski
In English the definite article followed by a proper name implies that both the speaker and the audience have familiarity with the subject. Am I supposed to know who the American Casimir Pulaski is?

>>13632483
Sorry, I just assumed you were a Southerner who suffered under this Cavalrymen/womans attacks and you'd know who it was. Sorry, Am I wrong, are you not from Mississippi, Alabama, South Carolina, Louisiana, (some poverty state)? Was West Virginia with the real Americans? Because they're all kinda pieces of shit these days.

>>13632503
You're not quite right in the head, are you

>>13632559
Get the fuck out

>>13632559
Perfection

>>13632559
based

Dexter knives, mostly a chefs knife and bread knifes.

this naughty boy, it does it all

>>13633917
stupid weeb

>>13625016
Knifelet here but what's so bad about Wüsthof knives?

>>13626475
Interested in how well this works for your friend. I'm 6'7", most knives don't fit my hands well at all, and a lot actually hurt to use.

>>13634338
Not him but Wusthof uses x50crmov15 / 4116 which is soft and brittle with an above average corrosion resistance. They're perceived as tough because they're always getting dented instead of chipping whereas a decent steel wouldn't take any such serious damage from normal use.
Professional chefs like them because of their comfortable handles which is what matters most when they have to use a knife all day.

>>13625251
Bruh why do you Cook with you shaving razor? Goodfellas much?

>>13634420
What about this one (https://www.amazon.de/Wüsthof-4582-20-Kochmesser-CLASSIC/dp/B00009ZK08/ref=pd_aw_sbs_201_9?_encoding=UTF8&pd_rd_i=B00009ZK08&pd_rd_r=fd1b6d80-f7da-4c2f-a180-4e6584b0fb98&pd_rd_w=y3Jzb&pd_rd_wg=kiGVQ&pf_rd_p=ac232abb-3e3c-4b3b-be24-e4d61fe1b75e&pf_rd_r=NA084BFXZZVPZNP5H3DF&psc=1&refRID=NA084BFXZZVPZNP5H3DF)?
I don't know if I'm looking right, but it says 4572-7/20 and nothing like 4116.
If that one's "bad" too, do you have a recommendation in that price range for more or less frequent use (as I'm slowly getting into cooking)?

>>13634434
That's just the model number and blade length in cm. I'm just being harsh about the steel because of their prices.
Victorinox uses a similar steel 4110 and at a more reasonable price range.

>>13634474
Do you have a recommendation in that price range (50€ - 70€) that's more worth it?

>>13634509
I don't actually know much about kitchen knives, I'm just here to argue about steels and kitchen knives are really limited in variety.
I like this one tho https://www.amazon.com/gp/product/B07RQ3H35Y/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&th=1
High toughness steel with high hardness potential. Easy to sharpen with its low carbide content.

>>13634371
Well he did get a mate to pop the handle off and stick a food grade plastic western style handle on it.

>>13634338
Nothing really they are basically the solid high quality western knife.
The only real problem is that for what you get it really should be half the price.

>>13634371
>I'm 6'7", most knives don't fit my hands well at all, and a lot actually hurt to use
Wüsthof makes chef knives with 36cm blades anon

>>13634420
>Wusthof uses x50crmov15 / 4116 which is soft and brittle
bulshit it isnt brittle. Short of trying to chop a granite paving stone in half there is no way you can get one to chip. I have straightened warped steel blades made from thaat metal by bending them 45° and they didnt snap.

>>13634703
ductility and impact strength don't always go together.

>>13634698
Not him but it's the small handle plus the knuckle clearance you lack when you have really big hands is the problem.
Imagine using a 9 inch chief knife and it feels like 5 inch utility knife

>>13634420
This is retarded. The greater the hardness the longer a knife holds an edge but the more brittle it becomes, the exact opposite of wusthof steel. Wusthof knives are softer than most Japanese style knives which allows them to handle more abuse without the blade being damaged but they will need to be sharpened more frequently which is why professional cooks use them so often. They don’t mind having to sharpen a knife but what they can’t have is some super hard and brittle Japanese steel chipping and breaking on them. My mother has a wüsthof that’s 30 years old and I just resharpened it for her again last fall. That 30 year old knife is still covered under warranty.

>>13630788
It's just a matter of preference, friend.

>>13635038
Just remember that those Asians are still eating their food with sticks. Asians have always refused to accept improvement because of the massive ego they have for their heritage. They will continue to do some things the same way someone did them 2000 years ago for no reason and then dumb western kids start worshipping them like they’re some sort of advanced civilization. They aren’t, Asian civilizations are some of the most backwards places on earth. They refuse to acknowledge metal health disorders, they are racist and xenophobic to the extreme, massively misogynistic and classist. Fuck Asians and anyone that fetishizes them.

>>13634955
Technology improves over time and we now have plenty of steels that can be much harder than vg10 while being tougher than 4116.
Cutlery manufacturers rarely bother with better steels since most consumers have been convinced that nothing better can exist.

>>13635090
Do you have any objective argument as to why a rocking cut is superior?

>>13635174
Humanity has known for millennia that a curved blade is better at slicing than a straight blade.

>>13635214
Now you're the one referring to what people did millennia ago.

>>13635214
That is for slashing in combat, though. Very different from kitchenwork.

>>13635227
The point is there have been obvious and recognized advancements and they refuse to accept them because of muh heritage.

>>13635231
Cutting is cutting. If you want to slice through something a curved blade will always work better because it gives a leading edge that pushes through first with the rest of the curve following behind it. A straight blade requires you to get the full length of the blade to cut through the object at the same time. It’s the same reason axes have curved blades, it’s the same reason butchers use curved knives, they cut better.

>>13635282
Except that with a sharp knife, the slicing effectiveness is high enough for most purposes anyway, so it comes down to a preference of motion.

3 basic wusthofs and an aogami super nakiri for veg prep because i didnt want to shell out $500 for a left-handed usuba

>>13635090
>>13635214
Humanity has known for millenia that africans are retarded and haven't attributed nothing of worth in history.

>>13636094
>haven't attributed nothing of worth in history.

did you make two glaring errors there on purpose? part of the /ck/ subtle humor I suppose?

>>13631294
super based of him, treat him to a beer sometime

>>13636120
I was trying to imitate how blacks speak for for a more multi layered post.

>>13636094
Ancient Egypt can hardly be lumped in with the rest of Africa