/ck/ - Food & Cooking

>>16492281
They are all specialty knives which makes them pretty garbage unless you buy a full set. Also waterstone, no questions asked.

Sorry I buy European knives whose edge don’t snap when cutting anything tougher than an overripe tomato

>>16492281
Shigefusa gyuto $800-1200, japanese whetstones $500-3k and you're set.

>>16492281
got a chinese handmade cleaver that rusts and t he steel is quite hard and retains edge for around 11usd. i only hope it doesnt contain lead

>>16492646
>chinese
> only hope it doesnt contain lead

I let the knife store sharpen them every few weeks. Costs only 10$. You cant sharpen them yourself unless you'rea pro with proper tools or you will fuck up your knife. something about how they are made.

>>16492848
They aren't made any differently than any other knife, they're just usually a higher hardness so it's a little slower to sharpen them.

old fashioned jap knives have a single bevel on the edge which is unusual but perfectly sharpenable once you know it's there, and it's not something you have to worry about for more modern knives with conventional double bevels.

>>16492281
Gyuto 21cm carbon monosteel, gyuto 24cm clad semi-stainless, 15cm petty carbon monosteel, and white steel kasumi usuba 21cm which I'm trying to get rid of

I used to fuck around with mudstones but I switched to glass stones a couple of years ago and haven't looked back

>>16492333
>I buy child safe knives because I am a child

>>16492859
Pretty much everything you said is incorrect. Lrn2weebknife knifelet.

>>16492999
Nothing he said is wrong though. You can sharpen jap knives just fine on your own, both double and single beveled knives. People do it all the time.

>>16493044
So you know nothing also. Good to know.

>>16493103
Please explain how that is good to know? Under what possible circumstance could you make use of the knowledge that some anonymous person knows nothing? Fucking retard.

>>16493122
You are dumb. I don't need to waste my time explaining why you're wrong. That's why it's good to know.

>>16492281
what kind of knife shape is that called that looks like Cloud's buster sword?

>>16493373
unagisaki
skip to 2:19
https://www.youtube.com/watch?v=E3vF78UnTIs

>>16493417
just type &t=2m19s at the end of the url next time senpai

>>16493438
doesn't work with embedded

>>16492848
I've been sharpening my single beveled knives for years. Imagine being such a retard that this simple task filters you

>>16493445
works on my machine

>>16492281
Those look like meme knives. Wtf is that last one from, Inuyasha?

>>16493611
you already asked that, stop asking

>>16493417
>just cuts it’s whole fucking body open while it’s still alive
Brutal

>>16493620
No I didn’t

>>16492281

I have this and a kyocera ceramic santoku. Both workhorses, had the ceramic for over a decade without a chip.

>>16493611
They're masamoto sohonten

>>16492999
>>16493103
>>16493132
You are useless. Good to know.

>>16492281
i have two of those exact ones, the two on the left.

Just use a stone, or i put it to the sand paper sometimes... just because I'm a poor fag...

>>16492281
Santoku is the only knife you will ever need in the kitchen.

>>16494262
Are you adhering the sandpaper to a piece of glass or something? You need flat surfaces to sharpen single bevel knives. Especially the uraoshi.

Question: I was under the impression that you were supposed to avoid chopping larger bones, but at around 11:00 minutes in this video you see the guy just whacking the shit out of this fish's spine and skull with his deba. What's the deal, is that okay with a deba or do they just fix small chips after the fact?

https://youtu.be/Bnghr6MDsYg?t=1285

>>16492670
>hard blade
>lead

So I'm going to get rid of my knife from IKEA and get a proper one. I was thinking of buying one of these two knives:

https://bagarenochkocken.se/koksknivar/satake-satake-ame-santokukniv-18-cm/

https://bagarenochkocken.se/koksknivar/satake-ame-gyuoto-kockkniv/

Which one would you pick? Anyone have experience with knives shaped like the top one? It looks like it would be more comfortable but I haven't tried one myself.

>>16494774
the internet is full of idiots who make up random things about japanese knives because they think this stuff can't be verified

I got the best japanese knife here. it is insane

>>16495116
I like the santoku over the gyuoto, desu.
But both of those are kind of ugly, and depending on how the notches are done it could be a real pain to clean.

Sushi chef here. Its single bevel. I use a Koyto bluestone, which is a wet stone. You just press the bevel flat on the stone and rub from bact to tip, I sharpen mine every morning, then as needed thriugh the day. Its actually quite east to sharoen them.

>>16492281
>What Japanese knives do you use
Masamoto honkasumi wa-santoku
>how do you keep them sharp
by not using it and taking my cheaper beater knives instead lel

>>16495116
Look at Korin and their recommendations. They know what they're talking about.

>>16496208
>wa handle on western blade

cringe

Academic question here.
Does a 20 bucks sharp generic knife cuts worse than a 1000 bucks fancy Japanese blade?

>>16495116
Why would you get rid of a knife? Just use both you dumb fuck

>>16496840
lmao nobody with a normal brain cares

>>16496861
This is actually a pretty complicated question to answer properly, but the simple answer is yes sometimes a very expensive knife will cut better than a cheap knife.

>>16496987
But 50 times 'better'?

>>16496861
The steel is much harder and holds an edge for much longer

>>16497001
Absolutely, but only in certain cases. 50x better? Would the difference between ruining something and cutting it perfectly be that much of a difference? Maybe more.

>>16497008
Good point. Couldn't make this with my kitchen knife.

They're OK but you can do better, certain Japanese knives are excellent but they mostly revolve around having a certain shape for a certain job, prepare to get 800 knives if you want to cut everything this baby can. They also never figured out bolsters which are truly an evolution over their very basic "bar beaten into a strip" form.

>>16497955
bolsters are shit and anyone defending them needs to be dragged into a port a potty, head pushed into the urine pool, and euthanized with a clean shot to the base of the skull so the cesspool can collect the waste that comes out the other end

>>16497955
I was thinking of getting pic related, but it doesn't have a bolster like you mentioned. Is it still worth it, would you say?

>>16498011
the fact that this, the only bolsterless european chef knife from a known brand, is by far the most popular and most recommended european chef knife should tell you something

>>16497955
If that's a picture of your actual knife you need to practice sharpening a bit more my guy.

>>16498000
>bolsters are shit
Idiot, they're there to increase the force you can apply to a blade, as well as protect you from injury. It's like a basic part of a blade which has been used since ancient times for weapon and tool blades. Fucking morons like you are retarded.

>>16498034
Nope it's not, just grabbed it off GIS. But there's no shame in the odd nick either. It doesn't hurt the performance of a knife at all.

>>16498011
I don't like it, it's a basic food service knife with a middling steel, it's meant for easy wear and care and to be thrown into a dishwasher. Get a carbon knife and a stone, not some ass grade "carbon stainless" scam.

>>16498039
>they're there to increase the force you can apply to a blade
maybe you shouldn't make such a thin blade then? and before "but muh strength", look up what a distal taper is

>as well as protect you from injury. It's like a basic part of a blade which has been used since ancient times for weapon and tool blades

well lucky for us we don't live in ancient times and we're not doing hand to hand combat with kitchen knives, so we don't need tsubas, pommels, crossguards, or any of the other nonsense because the food isn't fighting back, let alone fighting back with an edged weapon

>>16498039
The edge is unevenly sharpened. You can see that near the tip and bolster the polish is a lot less consistent looking. The nicks are just another sign of a bad job.

>>16498011
This is an excellent knife anon. I've had my 8" one for like 10 years now and it still looks basically brand new. I just got the 10" and I like it better.

>>16498061
>I've had my 8" one for like 10 years now and it still looks basically brand new.
way to undermine your credibility there

>>16498052
>and before "but muh strength", look up what a distal taper is
don't fuck with me kiddo i actually collect legitimate old swords

>>16498059
You should only sharpen where there's wear, why take more steel off than necessary? You should rarely need to sharpen the part of the blade near the tip or handle.

>>16497955
bolsters are ass

>>16498087
>t. applebeez chef

>>16498076
My dude. Look at the dang edge. The whole thing is fucked up. Look towards the heel...

It's idiotic to only sharpen where you dull the edge because you will completely fuck the profile of the knife. Keeping a knife properly maintained takes a miniscule amount of steel off the edge anyways.

>>16498092
Heel has some carbon patina because it's basically unused. Never take more steel off a knife than necessary.

>>16498096
pretty sure the guy is talking about that big frown near the bolster caused by the bolster preventing proper sharpening, as is always the case

>>16498099
You shouldn't have to take any steel off down there because you barely use that part of the blade, lol.

>>16498096
Yeah never take more steel off than necessary. While preserving the profile of the cutting edge yah ding dong. If you only remove steel from the middle of the knife you're going to create a recurve. Not good for kitchen knives.

>>16498111
the boning knife was invented to use a chef's knife that had worn

this is stated explicitly in the french book I have about the french sword and cutlery industry

>>16498120
So what? If you like your sabatier so much I'm guessing part of the reason must be the edge profile, right?

>>16498132
It's just one of a bunch of knives I have, it's good though. And I don't need to sharpen it that often because I know how to use an appropriate steel to bang it back into shape. In 25 years I might have to buy a new knife, oh well.

>>16498148
That's my point brother. Being good at sharpening means sharpening in a way that preserves the knife and it's form/function as long as possible.

I got this not too long ago: Yoshimi Kato 240mm gyuto, aogami super with stainless cladding. My first Japanese knife after using an 8" Fibrox forever. The Wa handle was much more comfortable right off the bat and I really like the big radius on the choil. I use 1000 & 4000 grit stones and finish with a leather strop, gets shaving sharp.

P.S.
FUCK bolsters! Fucking pig disgusting nonsense

>>16498474
Nice knife. Now all you need is some equally as expensive japanese whetstones and you can join the real weeb club. The kasumi finish looks really nice and it is stainless clad, so you probably won't need to do much to it polishing wise.

>>16492281
I use a katana. It will cut sushi, my enemies and everything in between. My katana was hand made in Nippon (Japan) with steel folded 1000 times by masters whose technique had been passed down for thousands of years. I never have to worry about it getting dull. I have had this blade since my second year of high school and you can still drop a strand of hair on it and it would cut it in half.

>>16499159
Let's see the the tang of your "katana" bitch boy.

>>16499169
22nd day of 5th month of some moon rune year maps exactly to may 22nd? that seems unlikely

>>16499515
>>16499169
in fact, google tells me that the japanese calendar back then was essentially the chinese lunar calendar, so late in the 5th month would have been late june or early july

>>16498474
>>16498545
looks to me like he's never touched that blade to those stones. shapton glass will wipe out the contrast between the hagane and the jigane. you can bring it back with something muddy and reactive, a fast wearing soaker

>>16499528
>>16499515
If you notice in the top left of the image the gold writing and date signifies when they chopped through 2 humans in 1 swipe as a test.

>>16498545
>>16500023
Excuse my ignorance, what exactly is a kasumi finish? I googled it and it's not really any clearer to me. What is the reason for grinding the face of the blade beyond the bevel?

>>16500106
do try to keep up. the discussion is whether the top left text is a correct interpretation of the gold writing. which, as it turns out, it isn't. feudal japan did not use the gregorian calendar.

>>16500112
kasumi is the hazy (not mirror) finish on the area of the blade above the wavy line close to the edge. it's a stylistic choice of the owner and doesn't actually do anything other than reveal what kind of sharpening stones they use. the contrasting hard and soft steels wear differently on irregularly sized abrasive particles and some people think it's attractive

>>16500130
Adding to this many people think japanese natural whetstones provide the best kasumi finish you can get. You can get close to a very fine kasumi finish with synthetic stones, but with really good Jnats you can get a near mirror finish while preserving a very high contrast between the jigane and hagane.

>>16496870
Because the knife sucks and I don't see any point in holding on to it longer than necessary should I get a new one