/ck/ - Food & Cooking

If you spend more than $20 on a knife you’re a moron.
Just get a victorinox and a sharpening steel and it will last you a lifetime for $20

I have a santoku style knife that I use for everything. I cant remeber the brand. Check out that style though. I prefer it over a chef knife

>>14939574
All of it is a meme. Street cooks use super sharp knives they just sharpen daily. If you do that your dollar store knife will cut through anything.

If you're going to drop that kind of money you're looking at status symbol knives, your only option to impress spergs is a Masamoto KS.

But you'd know that if you were really in a position to appreciate a KS, so just buy a Tojiro DP and learn to maintain it before you try to play with the big boys.

>>14939574
Get the most expensive Wusthof or Shun that's in your budget

>>14939574
Id be embarassed if people saw me using an over priced knife. It is a real cringy move

>>14939599
I currently use a cheap $20 knife I just keep sharpened and maintained. Just really want a nice folded steel one.

>>14939620
Luckily I don't have any friends so nobody is going to see me using my overpriced knives.

>>14939626
that's somehow worse

>>14939620
>>14939626
>mfw

>>14939620
A high quality, well maintained knife will last literally multiple lifetimes

>>14939625
You loser weebs
>I want a folded blade just like my boyfriend on the anime

>>14939640
i'm not only after that. European made is fine with me too. If thinking the japs make good products makes me a weeb so be it lmfao

>>14939625
Folded is going to run you a bit more than what you proposed, senpai

>>14939656
recommend what you want then

>>14939672
JNS currently has a single tamahagane knife in stock. It's a takobiki (for cutting octopus) and it's $15,000

>>14939574
I would stick to the $100-$150 range, and then use the extra money on a honing rod and a way to sharpen it.

>>14939574
Do you really need an overly expensive chefsknife?

I understand if you want one but why not consider getting a whole set of different lets say Victorinox knives which are not only of great quality but also at a good pricepoint and you can get them in wooden handles if that's what you're after, yes you can of course get more expensive knives that perhaps keeps the edge a bit longer but for the price these are great knives both for people that work with knives and amateurs alike.

Or just consider getting a couple of decent knives at different lengths and then get a F.Dick sharpener, you might be able to get two Victorinoxes and one F.Dick at that budget.

Yes we're not talking about some superleet obscure knife but just a functional high quality product at a modest pricepoint that I feel is also a good starterknife.

>>14939643
There's literally no benefit to folded steel vs modern steel

>>14939759
did you ever consider I like the way it looks better?

>>14939759
So wear your grey jumpsuit and drink your soylent, some people actually enjoy things

>>14939633
Can't buy friends. Can buy knives. You literally cannot refute this

>>14939771
>>14939776
So why be defensive about being called a weeb?

>>14939800
both those arent me. nice dubs tho

>>14939800
But I am a weeb, why do you think I'm defensive about it?

Whats the most amount of money you should spend on a chefs knife and what options are the best at that price point? I would assume up to like $100-150 could be somewhat reasonable especially if youre looking for something with a more specific handle or blade like a gyuto

>>14940509
Gyuto is literally just a Japanese made French chef's knife, something they adopted as a capable all-rounder kitchen knife as opposed to having a dozen specialized knives with weird grinds that need to be sharpened by a hereditary master.

>>14940509
$25-50 is "at least it's a knife"
$50-100 is "good enough"
$100-150 is "nice knife"
$150-200 is "very nice knife"
Beyond $200 is collector/sperg/retard territory, depending on details

>>14940574
what would you buy at each of those ranges?

wusthof classic ikon

enjoy your eternal knife.

>>14940582
Fibrox
FKH
Swedish Steel
En Ginsanko
Watanabe Pro

>>14940574
For your main chef's knife this is pretty accurate. You can definitely get a "nice knife" in the $90-$100 range if you do a little research and wait for a deal.

>>14940621
Fiskars and Frost has a lot of great high quality knives, have tried weirdly few brands in a professional setting so don't have any experience with others but Swedish knives are usually a sure fire way to know you're getting quality, getting old used knives real cheap should be a really great deal if on a tight budget especially due to the very high quality steel being used.

Really like Frost flexible knives those are simply amazing and hold the edge surprisingly good seeing as it's a flexknife (thinking of the wouldn't say deboners more like filéknives I guess)

>>14940677
I was referring to a weeb knife, the misono swedish steel which is manufactured in japan from swedish metal, but it wouldn't surprise me if there were good chef knives from actual sweden. I've just never seen or used one personally.

>>14939574
A knife you can use for everything completely removes Japanese knives because they will just chip on you.
Get a solid western knife in a chef knife style or santoku style or bunka or a Chinese cleaver.

Do the little divots in santokus actually work to keep food from sticking? It's a pain for me to cut onions because the slices always stick to the blade.

>>14939574
Get some chink cleaver.
A cooking cleaver, not a butcher's one.

>>14941724

It's been proven that they literally do nothing at all.

>>14941789
or just use a knife like a real human

>>14941857
Cleavers are better.

>>14941864
They have their moments - especially when moving things, but the rocking motion of French and German profile knives is easier on the hands and wrists if you're cutting a lot of shit.

>>14940607
>Based Wüsthof Classic Ikon bro

>>14941940
Myself I find the rapid up and down easier than the rocking motion.
To each his own I suppose.

>>14941967
>>14940607
I don't like the feel of the Wusthof, I think it's the curved shape of the handle and it feels a little too heavy. The victorinox fibrox honestly feels better in the hand

>>14942070
For me the victorinox are too light and the handle get really dirty and cant propperly clean it anymore. It's pretty old though

>>14939574

Gesshin Ginga. Runs about 270 USD, available in stainless or carbon, and is virtually synonymous with "laser". Second from the left in this pic, it's my most used knife.

>>14942665
Please tell me you gave the most left to a friend and then someone reply a knife is a bad gift

>>14942691

I should just black it out of the image or take a new picture, at this point.

>>14942700
Just kidding bro, nice set of knives.

>>14942700
Definitely just crop it out and leave a blank space, like an old timey group photo from a totalitarian regime 70 years ago