/ck/ - Food & Cooking

this is literally all you need. Euro knives don't have the weight - they strain your wrist unnecessarily.

>>14999775
I was thinking of getting this SHI BA ZI ZUO 8" chinese chef knife as it might be nice to have. What i really want is a gyuto or something, having a thinner and harder blade seems like it would be nice for most things.

>>14999762

>>14999791
I've never really understood why you'd get a knife with a bolster. There doesn't seem to be an up side to them.

>>14999762
Your pic related is my workhorse set of knives for the kitchen, but I also got the twelve inch chef's knife, as well.. I own a couple more expensive knives, but I leave those at home. I've seen way too many retards in kitchens with $600 knives that slid off their prep stations and chipped/tipped.
Victorinox Fibrox are decent for their generally low price, hold a decent edge, and if one breaks... oh well.

>>14999811
What knife do you prefer to use when cooking at home?

>>14999794
because born in le wrong decade

>>14999814
I also have a near complete set of Victorinox Fibrox at home, and those are what sit in the drawer for myself or the girlfriend to use.
The ones that nobody but I touch is a Damascus 10 inch chef's (can't remember the brand) a Shun chef's and somebody gifted me a set of Kanpeki knives, a cute little three pack of blades.
To be completely honest, though, I use the workhorses far more often.

>>14999814
>>14999854
I should add, a lot of the home cooking is done when my girlfriend or are are either tipsy or high, which is another good reason why I tend to shy away from using the expensive ones.

>>14999762
Global knife. Some guy sold it for a good price. I like how light it is.

>>14999762
i dont cook, i have a life. fucking losers lol

>>14999762

Wusthof Classic, 8 inch Chefs Knife. It was a gift from my parents when I moved out so it was my go-to for years, but I've been using my Shuns more and more in the last year.

>>14999935
what Shuns do you have?

>>14999949

Classic Nakiri and Premier Chef's Knife.

>>14999775
German knives are heavy as fuck

>>14999762
>another overpriced meme toy
a bad chef blames his tools
fucking weebs I swear to god

>>14999996
most of the knives posted in this thread are not overpriced

>>14999762
my mom bought some shit knife set from costco. I'll buy myself a nice knife when I move out.

Additional question, what grit whetstone(s) do you use to sharpen you knives?

Green knife from lidl

>>14999762
These are my chef’s knives
>Tsukiji Masamoto carbon steel santoku
I use it most of the times. I brought it from my trip to Japan. It has moon runes and steel folded over 1000 times.
>Fontignac 8” stainless steel chef’s knife
I got a whole set (chef’s, bread, slicing, pairing and 2 steak knives) from my parents for Christmas a couple years ago. It’s some French brand I’ve never heard of before, but the quality is good. I use it the least out of these. But I learned how to properly use it not that long ago, so I’ll use it more I guess.
>Victorinox one
It went with me through college, I still use it a lot. And my gf uses it the most because it fits her more and she’s afraid to use the other ones.

>>15000019
did you pay money for it? then it's overpriced

>>15000261
more than what? You can get a knife for $1, are you saying anything more expensive than that is overpriced?

>>15000277
a bad chef blames his tools, weeb

>>15000277
yes. Only knives I use are plastic dinner knifes I steal from buffet counters. If you think you need anything nicer than that to make good food then I'm sorry but you're not a good chef

is there a /ck/ sticky for knives / pots ?

please halp

>>15000287
>a bad chef blames his tools
Are you literally 12? You completely misunderstood the meaning of that expression. It doesn't mean you should intentionally buy crappy equipment, dum dum.

>>15000411
Nobody on /ck/ can agree on shit. Every time the mods have tried to make a sticky, they've gotten shat on for being complete fucktards who never browse this board.

>>14999762
Some random fake cleaver I pulled out of an old box of cutlery that I had.
Its basically a chinese cleaver in a practical sense, with the difference that it has a rounded bottom.

Some Wusthof Classic knife. I got it at recommendation

>>15000249
Metal handled knives are terrible.
Started cooking using one and when I transitioned to using a plastic handle it was like night and day.
All that awkward weight for no reason.

>>14999762
You already posted my 30$ workhorse. Durable enough to last a lifetime of sharpening, cheap enough to beat the hell out of if you want.

>>15000438
t. bought a $1000 FOLDED 10000 TIMES santuko knife

>>15000609
Oh, you really are 12...

>>14999762
For the past 15 years been using a tk maxx Shun copy nakiri and kai wasabi santoku.

Recenty switched to a Japanese meme 240mm gyuto and cheap ass aliexpress cleaver and they're both fun as fuck to use.

>>15000411
/ck/ isn't a place for serious discussion of anything

>>15000735
How'd you end up landing on that gyuto?

>>14999762
I have a Henckel Zwilling something or other as my main knife... had it for about 10 years now. I bought it because it was on for $100 with a list price of three times that (and I had a budget of $150). I needed a comfortable, heavy knife with reasonably hard steel, and I got one.

>>15000753
Had it recommended because of the quality of the steel and finish for my budget. It's an absolute beast.

>>15000825
I just find it hard to spend $300+ on a knife when there are so many good ones under $150, the problem is there aren't many wa handle options for gyuto under that.

>>15000849
Sakai Takayuki have some but I've heard their quality can be a bit inconsistent.Tsunehisa have some around that price too.

>>14999762
>OP pic related
I pick this one after having used one at work, I think they are very good knives without going into ridiculous cost and meme metals

and also:>>14999935
I use victorinox more than the Wusthof, I mostly chop vegetables and the wusthof is too heavy/blade wide for it I feel, generally using the victorinox 95% of the time mostly wusthof for dicing meat or chopping harder things where the weight feels better


other than those two I just have this random ass bulky chinese cleaver that's all one piece of metal including the handle, I don't know where it came from(purchased or made) but it's very handy for chopping through chicken bones

>>15000448
>Every time the mods have tried to make a sticky, they've gotten shat on for being complete fucktards who never browse this board

>>14999762
I use a set of Henckels Zwilling knives. I'm not sure if Henckels has model names but Twin Signature? The reason I use these is because I got them for free from Microsoft back in the day when they were promoting Bing. While everybody else was chasing after an Xbox, no one wanted the boring kitchen knives. These are really quite nice and more than enough for any person who's not a professional chef.

>>14999762
used it couple of times before i went back to using random small veggie knives flying around im my drawer

Has anyone had any luck with kickstarter knives?

>>14999762
Back and forth between my Victorinox and the 8-inch MAC my chef gifted me

>>15001452
Misen?

Just got this Takayuki damascus vg-10 210mm. Like the feel of the japanese style handle but a little worried about how sturdy it is. Don’t feel like i hear about them actually coming out of the wood or anything though.

>>14999762
Basically OP's victorinox, just with a rosewood handle.

I've had it for like 7 years at this point, use it daily at home and it's still going strong.

>>14999775
>>14999783
I've posted this here before but I have about 2k worth of knives and what I use most is a $20 chinese cleaver from amazon.

It's perfect.

>>15001994
I didn’t see one like this with the solid metal construction. Also shouldn’t they be more flat than that like >>14999775 and >>14999783

>>14999762
For me, it's the 10.5" MAC. It's not their fanciest knife, not the most modern steel but I absolutely love how it feels in the hand and where it puts the weight. Commis chef had one on a stage, let me finger it. Bought one with my next check. Yet to find anything I like better.

i have a cheap chinese stainless steel chef knife that i give a quick stroke or two through an electric sharpener occasionally
seems to get the job done, might get a proper 'workhorse' when it's sharpened to death

>>15002214
Jesus christ why do people live like this? Do you even have sheets on your bed, because you sound like you use paper/plastoc plates.

>>15002223
well, for your first question, because it was given to me and gets the job done while not being dangerous to myself due to keeping it decently sharp. when it's outlived its use I'll replace it with something better. for your second question, yes, i do have sheets on my bed. are you really judging people's worth for not having hundreds of dollars in knives? are you okay?

>>15002232
>having a nice chef's knife costs hundreds of dollars
bitch, i'm using a $40 knife I bought a decade ago.

>>15002247
that's cool, mine's a little over halfway there too. your aggression on the topic is a bit concerning though.

My parents got divorced but at least I got some cool shit

>>15002259
>my cheap knife is just as good as your knife.

>>15002320
kek, that's a very extreme example anon. mine still has a chef's knife shape. if this wasn't part of a cheap gifted knife set I would've gotten rid of it, but I use the steak knives it came with all the time. I've had my eye on a victorinox classic chef for awhile, but the one I have is working fine, and the pragmatic part of my brain won't let me spend that money until the one i have looks mangled (and far, far less mangled than your pic.)
chill out bro, I know it's shit. as long as it's getting the job done and isn't dangerously sharp I'm fine waiting for a newer, fancier knife

>>15002329
>dangerously sharp
meant dangerously dull

>>15002289
how old are you

>>15002366
24, they got divorced when I was 20. My mom gave me all my dads shit when she kicked him out of the house for cheating so that was nice

>>15002320
They get quite nice especially for certain functions when they start getting like that

>>15002034
Why would you want a flat one?
Having some ability to roll the knife is really useful.

>>15002320
I actually have a few knives like that. Father gave me a few he got off a guy at his work.
They're like worse filet knives overall.

Gesshin Ginga 240mm in W#2, second from the left, or the CCK (right) if I'm doing a meal that requires less finesse but lots of bench scraping.

The Gesshin is famously thin and falls through food like it's not there, and is a dream to sharpen. It was right in the range I was looking to spend at the time so it was a no brainier.

>>15002320
unless they are REALLY shitty knives, you have to use and continuously sharpen them for decades to turn them like that

>>15000249
The handle on the jap one looks terrible

>>15000438
>falling for obvious bait
I mean its technically possible that anon is that retarded but even then why would you even bother

>>15000519
Imo it depends, if its distributed right i like the weight

I have a henckles knife its pretty fucking great

>>15002516
I haven't broken down a whole bird in years, but every time you post this it makes me want that fucking Tojiro.

>>15002516
Can you list out what each of these are?

Shun 6 inch, fits my hand perfectly and sharpens well enough.

>>15002516
>meme knives

>>15002795
It's a joy with it.

>>15002819
L->R: Yoshikane 210mm (stainless clad W#2), Gesshin Ginga 240 mm (W#2), Shun Sora (VG10), 160mm Masakage Koishi (stainless clad AS), Tojiro DP Honesuki (VG10?), CCK 1303 (mystery carbon steel).

>>15003347
Which ones and in which ways? Specific criticisms only, please.

>>15002516
Thinking about picking up the cck as my first knife, am I being stupid and should just get a fibrox?

>>15003403

If you're willing to learn how to use some stones the CCK really is a fun knife that makes you want to use it, and it's hard to ask for more. The price at this point is higher than it really should be and the edge retention is mediocre at best, so I'd you don't want to fusa with that the Fibrox is also an all-star from everything I've ever seen.

>>15003391
they just strike me as overpriced marketing I wonder how much those 7 knives cost?

>>15003462

Left to right, all in USD, 240, 270, 40? (was part of a set), 140, 65, 70.

I don't have any illusions about the value factor of these knives. You can do perfectly fine with a well maintained Fibrox. I happen to think knives are neat and think it's worth it to drop a few hundred on something that's 10% better. I'd also mention that these knives aren't marketed, like, at all, apart from the Shun.

How much should I look to spend on an entry level chef knife? Any specific recommendations? Best type of sharpener? Anything else a beginner should know to be able to lrn 2 knife?

>>15003509
You can get a commercial knife for $40.
Victorinox Fibrox is one name people will repeat until they're blue in the face.

Best type of sharpener is a big flat piece of abrasive, like a whetstone or some sandpaper stuck on to a pane of glass. Bench grinder will also work but carries a lot of risk for failure and injury for the amateur.

Let the knife do the work. Trying to force a knife to cut something will only result in it doing something unexpected, which is when you cut yourself. This is why people say "a sharp knife is a safe knife" and "a dull knife will cut your worse than a sharp knife".

>>15003472
>these knives aren't marketed
you bought them, they're marketed

>I don't have any illusions about the value factor of these knives
that's all I mean about meme knives

>I happen to think knives are neat
that's cool I would not mind a more expensive set too but I'm too practical so I will not spend money on unecessary things, I'm not hating all the best I'm sure u enjoy ur knives

I went with the Amazon Choice. There was an Asian one on sale the first time I checked and a German one another time but it isn't part of my identity. Kitchen Aid is nice and basic so it gets the job done.