/ck/ - Food & Cooking

>>14313477
any knife over $29 will do.

>>14313483
That's dope.

>>14313477
I'd go with something taller so you can use the knife like a bench scraper
https://shop.bonappetit.com/products/probably-brads-favorite-knife?variant=31831731667005
out of stock, but you can find something similar

>>14313477
I hate knives with those grooves and will not buy them. Yes they serve a purpose, and they do that purpose well enough to justify a knife having them, but the benefit vs how fucking ugly they make every knife they are on, it’s not worth it. I would rather a knife that looks nice over a knife that looks fucking stupid and things stick to it a little less when I’m slicing.

>>14313477
>X50CrMoV15
yikes
i wouldnt use that even if it was given to me

>>14313497
What purpose to the "grooves" serve?

>>14313509
It lets the food you are slicing fall off the knife easier

>>14313477
>fluted meme-knife made of crap shiny-steel signed by a literally who

Depends on your grip... IF you're just doing a bunch of onions, you probably are not doing a pinch grip, bur if you ARE, you'll want something like the Pro series from Zwelling, as their bolster makes it really comfy to hold. If you're using a hammer grip(which again, if you're doing a lot, is probably for the best) you can pretty much use anything... Even a cheapo victorinox.
If you're serious about other shit, might as well buy and cry once, rather than replacing the thing a bunch down the road. The Zwilling pro series is pricey, but it'll last a long time. Google around, and you can prob. find it reasonably cheap too. I lucked out and got one for $40cnd using bed bath and beyonds 20% coupon. Regularly they're around $200, and on sale around $100.

pic related(other knife is a 5 star pairing knife. Using that on onions would kill your hand after the 3rd or 4th one)

>>14313477
efag branded knives.
what a time to be alive

>>14313477
just get a $18 mercer and call it a day

>>14313483
Pleb

>>14313477
No. I don't buy fancy fucking knives. I literally buy my shit from the flea market and fix them up, which is usually fairly minimal because there's always two or three people moving who want to sell their kitchen knives that are from decent brands. I can also sharpen a knife quickly anyway, so no biggie.

>>14313491
you can get it directly from the manufacturer: https://lamsonproducts.com/collections/specialty-kitchen-knives/products/8-chinese-santoku-cleaver-brad-leone-signature-or-classic-version?variant=31604664205406

>>14313477
Depends on your cutting style if you rock chop you want a chef knife if you chop it's fine.
But why would you want that knife when you could get a way better one for similar price.
https://www.chefknivestogo.com/wehana.html
There are some nakiris that are about $70 and also stainless.
That knife he has is more like a bunka or santoku but still that site has lots of cheap good quality knives and expensive fancy steels.

>>14314376
dexter life

i cannot imagine why you'd need an expensive knife. all you do is sharpen them and even a cheap cuts like butter.

>>14315442
Because you pay for quality steel that holds its edge longer and has more heft to it, making cutting easier

>>14313505
Nothing more boring than a steel snob. I bet you wouldn't know how to weld a 7014 stick on 2 pieces of quarter inch if it would save your life. Or 6011 all angle for that matter.

>>14315456
so if you pay more money you sharpen less often? any other benefit? what do you look for to know its good steel then?

This is the knife I use. I bought it at a Goodwill for two dollars and the weight is perfect for me.

>>14315442
A good grind is very important for a good knife, and that has nothing to do with how sharp the edge is. Although to be fair even expensive knives can have a shitty grind, and I have had cheap knives in my collection that have a very decent grind/geometry, like the KIWI knives. Shit steel, shit fit&finish, but they cut very well because of their geometry (thin behind the edge)