/ck/ - Food & Cooking

>>15370418
>paint flakes in your food
>shit steel covered with paint for hide it
>probably not even full tang
i've had several cheap knives snap at the handle. honestly though i have the exact same set only its unpainted steel and the handles are formed as part of the blade not separate parts, also cost me £20 with a block stand

Over the years, amazon has been selling fewer, and fewer, and fewer name brand products, in order to promote their own amazon brand items instead.
I try to buy items manufactured in Germany, Japan, or maybe USA. ANYTHING EXCEPT made by chinese slaves.

-Wusthof
-Zwilling / Henckels
-Global

>>15370418
Looks like Fisher Price

>>15370418
Are these the knives the 40% of serial killers who are gay use to murder their victims?

>>15370689
I like a good knife too, but this shit has it's place. It's extra shit, but just the shitty paring, chef, and bread knife is great for $20 for a college student or babbys first apartment when they are probably going to mostly be eating takeout and frozen meals anyway.

>>15371595
>It's a good knife as long as you absolutely never use it
alrighty then

>>15370689
Amazon lowkey blows now. My mother asked me to order some new earbuds for her. Had to go to page 3 before I found a namebrand.

>>15370418
the paint comes off

>>15371624
They are going to cut up like 1-2 onions a month, and use the bread knife on occasion. Shit, I've been to friends houses, and they have some dollar store chef knife that's chipped and dull as fuck, and they don't seem to care. Shit, judging by the percentage of fast food threads on here, this board is exactly what I'm referring to.

>>15371624
>absolutely never use it
You don't need a good knife to chop up a frozen pizza.
These also train basic knife discipline; thin knives bend the tip when you carelessly drop them into the sink, and then they don't fit into the sheath.
That usually gets the crotchfruit's attention about why Dad mentioned it so many times over the past decade.

>>15372744
This is how monopolies work. I order stuff from manufacturer sites now. A lot of them don't even sell directly to customers anymore after so many years of being absorbed by the borg.

>>15371595
Its terrible for a college student, youre better off spending double for a single chefs knife that will last you decades if not a lifetime.
>>15372869
So hes correct, youre saying this pos is good if you never use it. If you do use it however it will quickly become dangerous to use
>>15372899
You dont use a knife to cut pizza.. also you guys have to stop buying frozen pizza when fridge pizza is the exact same price with better quality. Or maybe you dont have it in america, idk
That wont "train" knife safety and like ive said it becomes an unsafe knife quickly. Thats like saying its better to learn on a cheap instrument than an expensive one, instead theyll make bad habits (eg compensating for fret buzz, pressing to hard on valves etc)

>>15372934
>t, bad with money
>Just buy a 80k car, it won't break down in 5 years like a 3k used car would

>>15372976
Yes because spending $20 extra on a life long item vs $79,000 on an car is such a good comparison.

>>15372999
Yes because an item someone might use 10 times a year vs a car that they use daily is such a good comparison.

>>15372913
>>15372744
>>15370689
If a product is popular Amazon will copy the design, cancel the popular product (if it's not from a big name company), and then sell their own Amazon Basics brand.

>>15370418
Besides everything?

>>15372934
>You dont use a knife to cut pizza.. also you guys have to stop buying frozen pizza
You, sir, have not properly familiarized yourself with the miracle of a "college apartment".
The $4 frozen pizza won't overdraft their account, but the $5 refrigerated pizza would.
Nobody actually washes dishes, because of that shitty roommate. The wheel pizza cutter was lost or broken sometime last month, so yeah. Knives are used to cut pizza, because they can't find an axe or scissors, and the machete got confiscated after the last incident.
>That wont "train" knife safety and like ive said it becomes an unsafe knife quickly.
Any knife in that environment will be unsafe within 62 days.
The people involved care about nothing; the overall experience must be crafted to create an appreciation for nice things. These at least start off cute, so there is a lower barrier to starting to care and making a better life in 5 years.
Fatherhood is arduous, and I strongly recommend vasectomy.

>>15372934
>Thats like saying its better to learn on a cheap instrument than an expensive one
Following:
Learn to play? No.
Learn how not to drop it? Yes.

you can get cheaper and better knives at ikea

>>15370689
are there any places I can try to get quality knives for cheap?

>>15372744
stop using amazon

>>15370418
Why the sheath?
How often do you need to carry around a breadknife?

>>15370418
>What's wrong with the Amazon Basics knife set for 20 dollars?
Honestly, if you're setting up house for the first time, and you have nothing else, it's not the worst place to start. The price is right for one thing, and those knockoff Pure Kanami style colored coated knifes have a nonstick coating that helps sliced veggies not to cling to the blades, and which also prevents rusting as well, so a lot more abusive wet kitchen applications are just fine, giving you more than a few seconds to clean up and dry your knifes, or just put them in the dishwasher. Abuse the hell out of them. They'll stay sharp a long time. The only other test is to hold them at the beginning of the tang and see if they are balanced in your hand or top or bottom heavy.

A complete set will give you the options to make almost anything you wish, using the right knife for the job, which can build your entry skills to reach for a new clean knife for each part of your prep, and help you to understand when serrated is better than slicing, and paring knives over chef's knife for other jobs, and when you prefer santoku vs (french) chef's knife blade instead. I'd want a long but smaller serrated ie a true tomato knife too to complete this particular set. Possibly a spreader/cutter knife like a bagel knife or for making sandwiches would go into a frequent rotation as well. A set of steak knives for the guests. People who do a lot of seafood might want a flexible thin edged knife for fileting. A real butcher block kind of cook, an BBQ master, an Asian or someone from the Caribbean, will absolutely want a true cleaver to knock through some knuckle bones, and halve some chicken breasts right through the bone, to nestle in some stew pots, skin bones and all.

Once you start to dull them (prolly 1-2 years with daily home cook use), you will be able to find some sales, and your own preferences on handles and materials.
Just grab a couple replacements at a time. Meantime you're in business!.

>>15374179
cool blogpost you long winded insufferable autist

>>15374183
Fag

>>15372744
just search "sennheiser" you pleb

>>15370418
amazon.com/dp/B008M5U1C2
buy this

>>15374221
You still get chink brands and 'sponsored' results. Amazon has basically been Alixpress western division for years now. They're hardly even useful for reviews, given all the astroturfing they allow.

>>15374141
To defend your honor as someone dumb enough to buy this shit

>>15372744
based room temp IQ anon

>>15370689
Hate to break it to you but even the “Made in Germany / Japan” stuff on Amazon is still insect steel & forging. They do all the work in China then send it to Wusthof or whoever, who bolt the handle on and put it in a nice box.

>>15374141
To keep the blade from getting nicked when they're tossed in a drawer. These aren't getting handled with care, after all.

>>15370418
The colours look shit.
Why are the bevels painted? you're going to have to sharpen those.
If you're buying cheap shit you're strapped for cash, so why are there 6 knives?
I have doubts about those handles.

>>15374179
Based post.
I prefer just alternating between a cleaver and an all purpose kitchen knife but I agree that it might be a good way to get someone new but interested to get started on having kitchenware.

>>15374085
How cheap anon?

>>15378433
I don't really much about knives, so I don't know what quality ones cost, but I would prefer them to be cheaper than buying new ones from a regular store.

>>15378814
Really all you need is a chefs knife, a paring knife, and a serrated knife. But really you can just get by with an all purpose chefs knife. If your want the best quality vs price I would have to go with victorinox. You can get a good chefs knife for ~ $30.

>>15376622
They're not handled with care but they are dutifully put in the sheath after each use?

>>15372976
buy cheap buy twice

>>15370418
You can get a good chef's knife for $50

>>15378845
I see thanks. Any other makes that I should look out for? How are Wusthof and Henckels?

>>15378871
Both good choices. Dalstrong and Mercer are good brands too. The key though is to keep them sharp. A sharp cheap knife is almost always better than a dull expensive one. Also if you plan on sharpening your knives a lot get one without a bolster. You can see this in the tang of the handle/blade. Most santoku knives do not have this but many classic chef knives do. Just something to look out for.

>>15378845
This. I would recommend a knife chefs knife (invest on this one), a bread knife of good quality, and then paring knife can be a little cheaper (but good ones are cheap anyway since they're so small). Additionally, buy a small serrated knife like plastic handle wusthof ($8 on amazon). I've been a bartender for 5 years and use these knives every day for cutting citrus. They're awesome for citrus and tomatoes.

The rest of my kit is basically just a larger paring knife and a filet knife which I use on occasion. I also have a sashimi knife but I usually just use my chef's knife for this since it's less trouble to keep sharp and such.

A whetstone is a necessary piece of kit too. No matter what knife you get, it will fucking suck if it's dull. Takes no more than a couple of minutes to get my chef's knife back to razor sharp.

>>15378902
Hey knife anon, good stuff you're saying and I'm with you 100% but I'm curious about the bolster thing, what is the significance of this?

>>15379030
It's really only a problem in professional kitchens when knives are used/sharpened a fuck ton but it's not uncommon to have pic rel after a while with your household knives. It makes for a bit of akward cutting if enough of the blade is removed from regular sharpening. But it's really not a huge deal, just something to keep in mind.