/ck/ - Food & Cooking

>>16501219
If you want good knives, you're going to have to pay. No exceptions.

>>16501219
Fiskars makes some ok cheap knifes

>>16501219
I have some Xinzou knives I got on aliexpress. Things are like 40 bucks and perform way nicer than my wusthof or henckels knives that are in the 100 dollar range.

>>16501219
Anything made in Solingen

>>16501233
Solingen is not a sign of quality anymore. Hasn't been for a long while.
It's all the same shit.

>>16501219
I've heard good things about Cold Steel knives on /k/ and they have cooking knives. I've never tried them before myself though.

>>16501240
Simply untrue. I don't care to hear your uninformed cope. Enjoy your chink steel because babby saved a few dollars

>>16501219
this

https://www.almazankitchen.com/product/hand-forged-knife/?gclid=CjwKCAjwr56IBhAvEiwA1fuqGubGwnLcCyoSz-g4WJ04RFhnivgJJxylgecEbxLHBJyIGcNjE2sTthoC5j0QAvD_BwE

What makes a $100+ knife better than my $10 ikea knife that I can make shaving sharp in a few minutes?

>>16501461
the steel may be harder which will allow you to not have to sharpen as often. But honestly too many people stress over the most tiny minuta of knives, when is reality the knife doesn't make the cook.So long as your knife can pass the newspaper cut test then you can do anything a $100+ knife can. Knife autists will complain about the profile and handles but unless you're cutting things for hours on end in a professional kitchen these things really don't matter.

>>16501461
Its only better if it says IKEA on it 11 times.

Deez are really rather nice tho

>>16501229
Anything else we should know.?
Is it one of those "damascus" knives lmao

>>16501224
Joke's on you, I stole mine.

>>16501489
>can pass the newspaper cut test
it easily can
I sharpened em last week, and could hold a hair on one end, move it down into the blade, and it'd cut it

>>16501502
this is the one we use the most, very comfy

Established in Massachusetts in 1837, Lamson is proud to be the oldest cutlery manufacturer in the United States. Our name is synonymous with American artistry and carries with it a distinguished history—in 1869 newly-elected US President Ulysses S. Grant was presented a 62-piece Lamson dinner set at the White House. Pieces of this extraordinary gift remain in the nation’s capital on display at the Smithsonian Institution.

Today, our talented artisans still handcraft each piece in western Massachusetts—an extensive selection of elegantly functional products, including laser-cut and forged cutlery, kitchen tools and trade tools.

Over the years we’ve survived major world events, difficult financial times, and even a natural disaster that forced us to relocate from our original factory. Through it all, our spirit and commitment to American craftsmanship has not diminished. On the contrary, these experiences have inspired a renewed celebration of our heritage – the superior quality, service, and passion for excellence that would make our founders proud.

With designs as diverse as the professional and household needs we supply, Lamson products are at once high-performing and stylish, traditional and innovative. As we move toward a third century in a business we’ve long exemplified, our mission remains steadfast: to aim for nothing short of American-made perfection.


https://lamsonproducts.com/

I have a $5000 knife. It was worth every penny.

>>16501219
Just buy wusthof and call it a day. You’re welcome.

https://www.cutleryandmore.com/wusthof-legende/chefs-knife-p137885?gclid=CjwKCAjwr56IBhAvEiwA1fuqGmBUJEOSL3stqXLKsg2jIzzvdVgvxWlZ48gzKcuFvM_yGe6pcwET6hoCdF4QAvD_BwE

My 8" Wusthof classic is all the knife I'll ever need to be honest and it was like $100. I also have a bigass carbon steel Misono that I love and it takes an edge better, but the Wusthof is lower maintenance since it's stainless and it feels a bit sturdier for stuff like chopping really hard squashes or boning chickens.

>>16501248
/k/ommando here, their knives are good but shit for use in the kitchen. Just spend the money for a chefs knife in 440C, VG10, or AUS-10

>>16501219
that one victorinox fibrox stainless steel is def the best bang for your buck
im thinking about getting this beauty though. $300 but apparently its remarkably good and holds its edge for months of heavy use without sharpening

>>16502734
>holds its edge for months of heavy use without sharpening

>>16501502
lmao yeah it is. But it's a good rockwell hardness of 58 and doesn't rust so I can't complain for 40 bucks.

>>16502744
every chef whos tried it likes it, its made by one of the very few certified master bladesmiths that make kitchen knives and carbon steel simply preforms better (though just slightly more work than its alternatives)

>>16502751
Can you make a pic?
Aliexpress butchers image quality.

>>16502757
Not sure I’ve ever seen someone fall this hard for marketing before.

Beautiful knives are worth every penny. Every time I see them they make me want to cook.

best low budget knife coming through

>>16501219
Victorinox

>>16502734
I have the damascus version, holds its edge fantastically

unironically this

wusthof, victorinox or henckel. If you really want japanese you have to pay more because you are paying a premium for the weeaboo aesthetic

>>16501219

>full tang
>tactical
>high carbon steel
>with 1000 grit whetstone
>folded over ten thousand times
>can butcher a pig with it
>finely slice fish filets with it
>over $200 usd at least usually

>waste hundreds of dollars on german and japanese knives
>learn how to use whetstones
>get razor sharp blades
>eventually get fed up with the maintance
>buy a 10$ piece of shit for "casual use"
>jam it in a shitty knife sharpener
>just as sharp a perfectly honed japanese knife
>never look back
Take the junkpill bros

>>16503945
Never. I refuse to spend my money in garbage. I buy things I know I will keep for the next twenty years.

Forever sharp brand knives, I got one for free at a demonstration in a Sears like 15 years ago and its still sharp and good.

>>16504116
If you haven’t sharpened it in 15 years it’s dull as shit guaranteed or you only used it once a year. Even high end knives need regular sharpening if used on a daily basis.

>>16504099
Ive had the same cheapo stainless chefs knife for 13 years. I use a pull threw sharpener on it a few times a week. Cuts wonderfully.

Victorinox 8"
unless you want something fancy and pretty, or some high carbon steel so you only have to sharpen it once every 10 years

>>16504138
a shitty knife is fine, anything can be sharp. though ive never had good result from those pull through sharpeners

>>16504118
No, you are wrong. Its crazy and I had my doubts too but it has truly live up to its name: Forever Sharp.

>>16504149
They work well enough to make smooth cuts through onions and not smoosh tomatoes. Thats my minimum standards for cooking.

get restaurant quality knives from a restaurant supply store. They're not mega cheap but they're also far from mega expensive. They sharpen up nicely and have great handles. I love the plastic handles on commercial knives.

>>16503649
are you trying to say that different metals dont behave differently?

>>16504562
not him and not arguing that but all knives need sharpening and maintenance, high quality or not

>>16504581
yeah i understand that, got a decent honing rod and some decent stones to sharpen with. im just curious. back in the day i know americas test kitchen separated like 50 chickens with the thing without rehoning it once and it still preformed better than the other knives they tried. the bob kramer also just looks really good

>>16504598
I’m sure it’s a great blade but I have heard people complain that the handle is too fat/round and is best for larger hands. If you want it as conversation piece in your kitchen I get it but there are a ton of great high end knives out there that will do the same job for a lot less money.

Theres some glits and a tiiny chip on my x50crmov knife.
Whats the easiest method to restore it?

>>16505955
Post pic