/ck/ - Food & Cooking

Your thread made me seek out info about knives and ended up listening to knife sharpening asmr.
Thank you, it's very soothing.
https://www.youtube.com/watch?v=Sh0ERrpfero

Depends on how much you cook and what you're using your knives for. Also budget. I usually say if you're not sure and just cook as a general thing, just get what you need unless you spot a really good set deal. The cost should go into the steel quality, and maybe warranty if you value that. Otherwise just get what you need. Make sure you get good quality metal, remember that stainless is stainLESS and not stainfree, and if you get high carbon to read up on how to take care of it. Carbon steel will also get some discoloration over time and this is normal. Full tang with flush rivets is ideal, careful with wood or cheap plastic handles with gaps since bacteria can fuck you up pretty bad.

A good chef knife is a jack-of-all-trades and will cover pretty much everything decently if you don't care, but if you want more specialized cuts and performance then go for more. Other blades will be better at the one thing they do. Santoku is fairly flexible for use and nice if you deal with vegetables a lot. There's several different knives depending on what kinds of meat you prepare (fillet, roast), and paring knives are great if you're just cutting something small and don't need a fucking zweihander for it. Bread knives are only if you use whole loaves or cut a lot of buns at home and can be skipped otherwise. The honing stick is not a sharpener and not strictly necessary, but useful for general upkeep.

When I worked in a specialty kitchenware store, I usually set cooking newfags up with a chef knife + santoku + paring to get them started and most people didn't ever need to spend more since that covered everything. Others cooked all the time and liked to experiment, so having a full set was more beneficial. There were also aestheticfags that just likes having a fuckload of knives in their bigass kitchen, but you probably don't fit into this category if you're asking these questions.

watch this lads
"victorinox fibrox"

>>17384046
a full knife set is a fucking meme for rookies to waste their money on. You only really need a few. And if you use something like a chinese chopper you can do 95% of everything you'd ever need to except for things like filleting or cutting bread

>>17384046
Around how much this thing costs

>>17384046
>How much is it worth spending on a knife?
That is 100% subjective and depends on your personal finances.
>Is it worth getting a full knife set
Generally no. At least not large sets.
But I’ve seen smaller “essential” sets before which can be a good deal and give you things you’d likely use regularly.

>>17384046
2k on a Shigefusa western style gyuto.

>>17384046
Itw worth getting knives that you will use then some kind of sharpening and honing/stropping gear.
I got a whole bunch of knives but I really only need 2 but preferably 3.
A 8 inch chef knife a petty knife and a long slicing knife i use for fruit.
For sharpening get a honing rod and a diamond sharpening rod.
Much better of getting 3 knives you use and 2 bits of sharpening gear than a full set of stuff that you won't use.

>>17384046
https://www.youtube.com/watch?v=Oe0u4EMb_qo

>>17384046
Making a set of actual good rated knifes is a much better and cheaper way to a good knife set. Look at americas test kitchen set they made on their youtube channel.

Yo when I left home I took a decent bread knife with me and I had a little 3-4" vegetable knife. That was it for a long time. Like 5+ years. Somewhere along the line I picked up a full stainless (handle and blade) 6" utility knife and that was it for a few more years. I then bought a cheap set (kitchen devils) solid plastic handles. Paring knife, utility knife, chefs knife and bread knife. I have had these over 10 years now and basically only use the chefs knife and the bread knife. I'd argue that those two, maybe a third (pairing knife) are all that you really need. The pairing knife is extremely useful for peeling and cutting up certain vegetables, stuff like butternut squash for example. I am waiting on delivery of a set of xinzuo chinesium super steel knives at the moment. I was extremely unhappy about having to buy the full set to get a fucking bread knife (which are extremely useful) because I've no use for a santoku which every manufacturer seems to think I need in equal importance after a chefs knife. The set was almost nothing more than the cost of a chefs knife and bread knife together so eh, whatever.

Is it worth getting a set? If it is cheaper than getting the individual ones you want. What should you look for? How do you like the feel basically. Is anything going to fuck you over? Cheaper wooden handles, low quality knives, a woman putting them in the dishwasher or mistreating them.

On sharpening I'm an OG autist with half a dozen different stones and diamond plates who will happily bore you to death with hours of knife sharpening talk. For normal people though one of those not shit three grade knife sharpeners, 10 strokes on the second and third finest ones once a week is perfectly fine. Unfortunately I want to be able to slice tissue paper by blowing it over a blade.

I am however not great at sharpening the bevel towards the tip. My knives tend to curve in at the base as I give undue attention to that area and tend to suffer as you round the bevel.

>>17384130
Adding apparent self awareness to the script doesn't make the bot less obvious. Who programs this crap?

>>17384046

you just really need a chefs knife, a paring knife, and a serated/bread knife. you can go cheap on the serrated knife, spend like maybe $60 on a paring knife (u want a nicer one and not a cheapo cuz paring knives are hard to sharpen when theyre really cheap), and then your chefs knife drop most your money into. the cheapest that works well is the victorinox fibrox which i think is $40-$60 but if you got extra cash to spend definitely research some nice knives and dont feel bad about dropping anywhere from $120-$300 on a nice chefs knife because that knife is going to be your best friend. you will develop an emotional attachment to it and feel good about the purchase.

>>17385715
Based IKEA enjoyer.

>>17386198
>spend like maybe $60 on a paring knife
Heh.

>>17385747
is that guy even alive anymore?

It’s more about your skill with a sharpening stone than the knife.

>>17386198
>>17386393
i worked as a chef for a full year and never used anything other than a chef's knife, even for cutting bread. if it's sharp, it'll do the job. i caved and bought a boning knife when they made me start trimming loads of meat

>>17384046
I'd say it's only worth to get the knives you will actually use.
Issue is, if you've never had the other types of knives, how the fuck would you know which ones you will use?
I'd say getting a alright set of sharpening stones (don't have to be expensive, just not shit) is more important. After that get a knife that has roughly the size you want, feels alright in the hand (this one's a bit of a gamble if you order online) and a non shit steel.
My very first set was made of 7Cr17MOV steel, which is lower-mid range chinesium. Got a 4 set for like 25$ at the time. I still use the Santoku and Chef knives that were in that initial set to this day. Once you have a feeling for what knives you like and use a lot you can invest in a single "high quality" knife to see how things are. My best knife I own is a Shun Chef's knife with VG-MAX steel. That one knife costs 10 times as much as the 4 knives I got when I got my first set and while you absolutely notice the increase in quality and it certainly is a joy to work with, it is by no means necessary.
It's far more important that you do proper maintenance and occasionally sharpen your knife with a proper wetstone and appropriate grit steps. If you want to you can also get a honing steel as well, thought that is optional.
But for the love of god don't get any meme ceramic knives. And make sure it feels good. Ultimately it's a subjective call if you prefer a Sentoku or a western Chef's knife, or maybe even a chinese vegetable cleaver or whatever else there may exist. And of course you don't need to have one allrounder, though I find myself having a "default" knife I always gravitate towards and I mostly use the others only if I either want to preserve the edge (if I need heavy duty I use a cleaver), or need a special function (filleting knife etc.)

>>17384046
As much as you have money for. You can get a knife that functions as a knife by spending 10 bucks a set.
But good knives that have edges that last a literal year (given you're not some retard who spends hours sharpening the knife and then to resharpen it they run it over coarse grit side of the stone once a week, like one anon does), they can set you back upwards of 70 bucks.

As for sets, don't get them.
Get a chef knife and a pairing knife and see where you can go from there.
Sets include meme knives like bread knife (whose job is literally done much better by a sharp chefs knife) or cheese knife or whatever.

>>17386396
Yep. His two sons work with him as well.

i spent 80 AUD on mine, but a $20 whetstone can make any $2 knife as sharp as you need it to be

>>17388045
>meme knives like bread knife (whose job is literally done much better by a sharp chefs knife)
no

>>17386175
im sure you could make a thread on /g/ and people would chip in. this is nothing new tho there are more and less elaborate ones as well as methods for generating entire threads and articles with reply chain. have fun.
there are however actual retards typing it the fibrox anon is real as wellas te buck knife anon notlong before he shows up too

>>17384046
i made a similar thread a while ago and spent days researching steel types, knifemakers, big brands, cutting techniques, sharpening techniques, and thinking about what i usually eat or plan on eating and what id be happy to try out based on recommendations.

one anon recommended me either looking at something in the 40$ range, which means stainless steel equipment, in the 120$ range, from where vg10 sandwich blades come in, and above 250$ which could mean a variety of high carbon stuff and fancy shit catering to very specific quirks of the user.
this i found out to be pretty accurate.

if you are like i was, as in very unexperienced with this type of shit, your choices are:
>spend 40 bucks tops on a stainless steel knife like a retarded consumer
or
>realize that the knife isnt really going to make a difference below the 100$ range/mostly a waste of money
>buy a whetstone and learn sharpening your current chinesium scrap metal so you wont fuck up your cool japanese blade when you finally work up the confidence to shill out reasonable money for it

this is about chefs knives btw, nothing else matters 90% of the time in the kitchen. a paring knife is handy of course.
retarded shit like serrated bread knives are stupid shit, not worth talking about
research: steel, how to cut different types of food
thanks for reading my blog

I had some reward points built up and upgraded from a victorinox (works alright for cheap but chipped after a while) for a wusthof and it was definitely worth the extra dosh. You can probably find one just as good for a little over $100 but I borrowed my friend's and really liked the feel.

as if anyone who posts on 4chan has the dedication or willpower to keep a knife sharpened any better than a powered automatic sharpener will manage. just buy a consumer chef's knife and a couple steak knives and be done with it

>>17388190
https://www.youtube.com/watch?v=FDNNG9doFe4
https://www.youtube.com/watch?v=KY8jvFqpZ_o
https://www.youtube.com/watch?v=wcueSXGueJs
https://www.youtube.com/watch?v=p28wMbunulQ

simple as

>>17388200
It's quite easy to sharpen on a whetstone once you get the coordination for it and if you have good stones it will be a better edge than essentially all powered doodads.

>>17388200
Forgot to mention most knives used in a domestic kitchen will only need to be sharpened every few months with a halfway decent steel.

>>17388215
>ragusea video

how I know your opinion means nothing

>>17388236
>muh hanzo steel folder over 9000 times

>>17388250
I did the hanzo steel folder to your mother 9000 times last night.

>>17388238
its not a "ragusea" video you turbo autist.
its a simple interview with an experienced craftsman about his technique on a very simple matter.
do /ck/ooklets really?

>>17388319
This is the best sharpening video I've been able to find on youtube, by far.

https://youtu.be/f6N0l8Ju7gE

>>17388329
ok i watched it and the presentation is more efficient which i also think is better but the ragusea video has slightly more info so its still better. now fuck off

>>17388200
a Japanese meme water stone? waste of time, goes in the trash
but it takes a minute to sharpen a knife on a ceramic rod and strop it.
take it to the file if you damage it

>blocks ur path

>>17388371
>japanese=meme stone
no
>water stone=whetstone
no
>honing=sharpening
no
>file
no

>>17388380
dunning kruger

>>17388381
souplet

>>17388387
Donny you are out of your element

>>17388387
The only thing you can cook without fucking up is kid cuisine

>>17388343
I will never watch a ragusea video. My vid is literally all you need.

>>17388391
>>17388393

>>17388380
if you can't sharpen a knife with a file you have no business near a stone

>>17388407

>>17388407
Is this bait? You wouldn't be able to do this with many knives because of the hardness of the steel.

>>17386715

you were probably a very shitty chef then

There's a type of knife I use at work but I have no idea what it's called. It's like a really long thick blade with handles on both side of it. I mostly use it for cutting giant wheels of cheese.

>>17388434
Two handed slicer-dicer

>>17388200
get a lansky you pompous bitch

>>17388543
Or just splash water on a rock and rub knife. Setting up a whole thing is unnecessary.

>>17388547
theres more set up in a whetstone on a bench, a lanksy can be done while sitting on the couch watching tv

>>17388552
And get metal shavings all over my cock and balls? No thank you.

Looks like the lansky only goes to 17 degrees, which is not steep enough to take advantage of high hardness carbon steel knives. Generally I sharpen then at 13-15 degrees per side.

>>17388434
mezzaluna?

>>17388561
Bro you don’t sharpen shit and I’m willing to bet your fantasy sports teams suck

>>17388415
a good (cheap) saw file is ~64 hrc, 99% of knifes do not reach that. with draw filing you can replace everything below 1k grit desue

>>17384103
>sharpening
>edge look noticeably worse

>>17384046

>Is it worth getting a full knife set
no. listen to the pro-chef fags or the weeb nippon blade fags

personally I would literally opt for a high carbon slab of steel. full tang, with wood/carbon fiber handle or paracord wrapped even. as long as the blade can crush a garlic clove.

look into a fine grit whetstones and practice honing the edge with water/oil.

For me, it's the Wusthof classic

>>17388698
>64
Not a chance
I've Rockwell tested plenty of files, shop I work at has one
Most files will hover around the low 50's with some variation. Besides a file will not give you a clean finish for an edge. Though you don't need a fancy meme 60 gorillion grit stone to put a serviceable edge on a kitchen knife. I just use a fallkniven diamond stone and it's plenty

>>17389018
just speaking from experience dude
ive filed 60hrc cutting tools before, it obviously doesnt give a great or mirror edge, but its quick for taking out damage.
One day i shill out for a tiN coated file with 72hrc teeth and throw all my low grit stones in the trash

>>17384046
A good knife will run you $300 and last you for a decade assuming you don't treat it like absolute shit.
A bad knife will run you $30 and last a few months before being blunt as shit and virtually unusable.
It's unironically cheaper to invest in a decent knife or knife set. Don't buy blades you won't use though. If you aren't planning to do a lot of shit that needs a cleaver then don't buy a $250 cleaver. The vast majority of people will never use a fillet knife for it's intended purpose. If you don't know for sure, then don't bother and just get the basic bitch kitchen knife with a good handle and well-forged steel.

>>17388988
full bolster feels nice in the hand but after a few years you start to notice it gets in the way of further sharpening

>>17384046
knife sets are 100% a dumb meme
99% of kitchen tasks can be accomplished with three knives: a good chef knife, a bread knife and a paring knife
most people that buy sets never use more than one or two. How many people are out there de-boning carcasses or filleting stuff?

If you do a lot of vegetable chopping, a chinese chef knife is a very nice thing to have, but other than that it's all marketing meme. Buy knives if/when you need them.

>>17388200
The better the knife the less often it needs to be sharpened so you can get away with being an undisciplined sack of shit for longer

>>17389082
so do you throw out your knives when they get dull or what?
you literally talk about "don't treat it like absolute shit" which implies sharpening, then complain about cheap knives going blunt, which implies you don't sharpen

>>17389094
Garbage knives don't even take sharpening particularly well because the steel is chinese trash with garbage grain. Huge waste of time, you need to hone them ten times more often to achieve the same level of consistency. It's just not economic from a time or financial standpoint. You literally get what you paid for, especially with knives.

>>17389094
>>17389107
also when I talk about not treating a knife like shit I was mostly tallking about not cutting on hipster tier granite work surfaces or hacking through cardboard with it.

>>17388190
Ok but what did you end up buying and did you like it?

>>17389107
Yeah I used to think it was cool to have shit knives because "anything can be sharp". Then I grew the fuck up because it's a waste of time and life is short. Shit gear is cope, "it's the chef not the tool", kys poorfags, and then get a job, and then kys again.

p.s. your sinophobia is uncalled for, just because westoids go east when they're afraid of nice things doesn't mean chinese people don't know good knives from bad

>>17389145
I'm quite certain you could buy good knives in China, but if you import cheap knives from them then they are 100% assured to be garbage because that's what China does best, they produce trash and export it to gullible morons.

Why would I hate China for taking advantage of that, it's just the nature of the beast.

>>17388654
I make knives and have a collection of jap natural whetstones worth more than your mother. I know what I'm talking about unlike you. Disappointing you couldn't at least try to refute what I said about your inferior sharpening system.

I don't really watch men chase ball for large sums of money, so you're correct about that at least.

>>17389425
>its not good for my unique usecase thus its universally shit
i dont have a lansky but just by rotating that rod you'd be able to go a lot more shallow than 17°, using only the top part of the stone you'd likely have infinite clearance too

imagine having a manufacturing hobby without the skill of thinking outside the box

>>17389661
I don't need to use my brain power to figure out workarounds for an inferior sharpening system. I just rub my knives on stones with water and it comes out better than your thingamajig.

You're a true knifelet if you think sharpening an edge under 17 degrees is a unique use case you absolute dingdong.

Please look up what a strawman argument is also. It makes you look like a retard.

I decided to take a chance on a couple knives from aliexpress, and so far they're pretty good. One's a keemake brand with supposedly AUS10 steel and G10 scales on the handle. So far it's pretty good, the "Damascus" pattern isn't nearly as good as the pictures would lead you to believe, but the handle feels nice, and it only cost me a little more than a fibrox would. The second knife was a santoku style grandsharp brand, again supposed to have AUS10, octagonal handle, gave it to my grandma for Christmas and she's really pleased with it even though she's mostly used the cheap garbage knives her whole life with nothing to really compare it to.

>>17389084
I get some good use out of a cleaver occasionally, but it's not like that needs to be a precision instrument.

>>17384046
A person only needs one knife and look no farther than this Buck Knife right here. It will never let you down

>>17389425
>I make knives and have a collection of jap natural whetstones worth more than your mother
Lol shut the fuck up, you absolute faggot. No you don’t, and no you don’t.

>>17390186

>>17390123
>aus10
>nice knife
>alixpress

>>17390186

>>17390230
do you focus on nip stones or got some western ones too? im a sucker for slates

>>17390186
anon you don't have to contradict his claims to invalidate his argument. his profession and collection mean nothing because other people's professions also led them to make the lansky.
you can just say he's a nobody that's bad at his job running a that might run a boutique shop for retards

>>17390249
Mostly jap stones. I use them for honing straight razors a lot and from what Ive heard only coticules can really get close.

>>17390281
Reread what I said. I am only saying that whetstones are better than lansky. Not that the lansky sucks or is useless. It works great for a lot of people.

If you are working as a chef/cook, then this is what I would recommend:
One big knife for cutting watermelons, hunks or meat or other big things.
One medium sized knife that you will use most of the time, good for alot of things.
One small knife to do more delicate cutting like cutting into a paprika or smth.

>>17390306
>reread
no

>>17390306
>can really get close.
heared of escher and the likes? dunno about that, maybe you should widen your horizon.
my honing community found their holy grail in a Brazilian floor tile i have yet to order

>>17390330
One day I'll get around to it. Jap stones have this special allure and history to them that I really like. Kind of like gemstones, but with an actual use.

It would be cool to get an escher, coticule and a butterscotch trans ark one day, but I don't really have the urge yet.

>>17390317
Well you can just take my word for it, friend.

>>17389135
there is a cheap 8 inch western chef knife already in my drawer, ill keep using that for a bit and learn to sharpen properly, as explained in the greentext. also wasnt comfortable with a knife that long, and i would assume most begginners arent either. but its worth learning, a few weeks later now im already quite good with it.
getting a stone soon to practice with, will probably get a decent mid range knife in the 120$ at some point a few months and be set for life

>>17390720
Not sure on your whetstone budget, but the $40ish shapton kuromaku 1500 grit is a great stone and is really all you need if you don't let your knives get too dull.

Also consider getting something made with carbon steel instead of stainless. They're more beginner friendly when you're learning to sharpen and take great edges.

>>17390764
read the first reply in the chain i guess?

Santoku, 8” chef knife, paring knife does everything

>>17390764
I'm partial to a 500+2k 2 stone setup. 1500 is way too fine for repair work, which will come up every now and then

>>17390764
read the first reply in the chain i guess?
thanks for the stone rec tho

>>17391203
That works great as well. I think the 500 comes after the 1500 or 2k if you're just starting out and could only afford one, but 500 grit stones aren't too expensive, so getting the 2 pack isn't a terrible idea.

>>17391227
what is the point of a 500 grit stone? other than shaving away a cheap knife in a year

>>17384046
Chinese style knife (carbon steel) for 20-30 bucks on aliexpress. Good quality, only knife you need.

>>17391355
link to any reputable ones?

>>17391357
The one I have is not available anymore.
These look pretty good from a first glance:
https://aliexpress.com/item/32636611231.html
https://aliexpress.com/item/1005003738279758.html

You want to look out for:
- Cabon steel (not much the chinks can do wrong here)
- thin blade (You don't want a cleaver)

I just got a random one. I did regrind the edge to 15°'s tho.

>>17391323
It's faster if you get lil chips in your blade, which you will eventually.

>>17385715
good for batoning

>>17391413
could this be an actual good thing to get into?
i really dont want to purchase something that could potentially end up in landfill. i would prefer just not buying anything at all below 100 if its stainless or low quality in any other way.
can you post a pic of yours? im mostly worried about a crooked blade.
for 30 bucks it seems worth as long as its straight and the steel is decently hard

>>17384141
This anon gets it. I have more expensive knives but these do 90% of everything.
Knife blocks are a waste of counter space. If you really want one you can get nice ones online or a thrift store in a big city.

>>17391472
Underrated

>>17391323
so you don't have to spend 2 hours fixing minor damage from cooking

so you can redo the edge on most new knives that aren't crazy expensive and have a less than ideal factory grind

>>17391323
>>17392015
Get a trend 300/1000 and picrel. Never need another sharpening tool. Honing and stroping is obsolete.

>>17388236
>>17388250
Sharpen your most used knives every month larpers.

>>17392090
Forgot pic

>>17392090
Or you can just sharpen them when they start getting dull, which can be much longer 30 days. Especially if you got some really high quality blades.

>>17392098
fat fingers

>>17392106
>Tell me you don't cook allot without telling me you don't cook allot
Just pay the $20 bucks and have someone sharpen them for you every few months. I like my knives sharp and touching them up takes only a few minutes. You clearly don't use them as much and don't care if they are razor sharp every time

something like this will have a knife up to kitchen standards in one minute. no soaking a shitty whetstone for ten minutes

>>17384046
I got the full set of your literal pic related, the dalstrong Gladiator Series for christmas 2020. It's fine, I occasionally use some of the other ones, but of course just use the normal chef knife for nearly everything. Haven't had to do more to them than hit them with the honing steel to keep them working well though despite cooking pretty much every day so that's good. Anyway I'd recommend just buying one chef knife for like $50-$100 bc there's no real point to a whole set.

>>17392131
Sausage fingers. I have a doorknob for a penis--doesnt hit bottom but scrapes the shit out of the sides.
Meet the mushroom harvesting knife. Sharp enough that you can shake it at a mushroom and it falls over.

>>17392140
When I say you only need to really sharpen a knife every couple months I'm not talking about what I do. I'm talking about a reasonable effort for at home cooks looking to get into knife maintenance should do.

I'm the weeb jnat guy: >>17390230 with 15k in pretty rocks to rub steel on. I'm about as autistic as it gets when it comes to sharpening knives. Hell I picked up a special metallurgy microscope to properly inspect my knife/straight razor edges and sharpening efforts.

I plan to also use it to inspect grain structure on steel I've heat treated, but that's much trickier to do.

Can't remember if pic is a straight razor or a knife, but it needs work. Either 200 or 400x magnification.

>>17392181
I don't care about your disproportionately thick penis, dude

>>17392203
>anime poster
You absolutely care about cock. My doorknob scares you, simple as.

>>17392263
Speaking of cocks. The hens started laying recently and the two big boys have decided to fight each other to the death. We had them seperated, but they were able to break out or whatever. Woke up and one of them had his right eye pecked out and they're both covered in blood and wounds. Fuckers are ruthless.

>>17392196
If that's a satisfactory edge...wew. I polish my edge. Your advice is bad and your edge is trash.

>>17392300
he explicitly said that the one in the picture needs work you illiterate fucking retard
>>17392196
I've considered getting a jewelers loupe for this purpose, obviously not as good but must be better than eyeballing it. Any thoughts on if it's worth it?

>>17392300
I said in my post it needs work you monkey. Can you read? Also if that image is at 400x it's very difficult to get a perfectly straight apex at that magnification. Do you have any magnified shots of your edges we can look at?

Sharpening up to a fine Polish with synthetics is one way to do things, but with natural stones there will basically always be striations present. At best you get a hazy look because the abrasive is friable.

They can get to the same sharpness at the apex, but it looks different under the scope.

There are also major benefits to a non polished edge including that it stays sharper for longer.

>>17392334
A jewelers loupe is an excellent learning tool, but you need to figure out how to use it in a consistent manner. Without a specialized microscope you can look one way and it will be perfect and another it will look scratched to fuck.

I've tested sharpness using my thumbnail so many times I can very precisely and accurately feel the sharpness and check that way when I'm sharpening.

>>17392356
I use ceramic to finish my edges. I spend about 20 minutes a month sharpening. You wouldn't know that a polished edge lasts longer because you can't make one.
Stop
Giving
Bad
Advice

>>17385881
BASED super slicer

>>17392389
What's your finishing grit? If you knew anything you would know overly sharp edges don't last as long.

Ultrasharp knives are very cool, but pointless in the fucking kitchen. Moderately sharp is all you need, dulled is unsafe. There's a reason every professional basically just hones their reasonably priced super-grip handle knives every day instead of monging out about constant sharpening.

>>17392368
Seems badass, i should learn to check with my thumbnail. I fuckin love forged in fire dude, sick show, anybody who can make a knife by hand is a real one.

>>17392429
retard
>There's a reason every professional basically just hones their reasonably priced super-grip handle knives every day instead of monging out about constant sharpening.
wanna prove this dumb ass observation?
who buys all the knives then?
>>17388215
>https://www.youtube.com/watch?v=KY8jvFqpZ_o
this guy sharpens knives of several chefs as a profession
dumb opinion but heres a (You) i hope you like it

>>17392437
It's a great trick. You just gotta figure out the angle. A sharp knife will dig into your nail with the slightest pressure. A dull knife won't even stick in your nail.

If you carefully pull the knife over your nail you can test if the edge is toothy or refined. Toothy will pull or grab your nail, refined will slide without pulling.

Knife making is loads of fun, but a real test of patience in many ways. Here's a set I made for a friend's bday. The fork was hand forged from a piece of 1 inch rod stock.

Having owned regular commercial chef's knives, owned cheap VG-10 knives, owned expensive VG-10 knives, and used some supersteel knives, here is what I would recommend overall.

1. Expensive VG-10 knives. ~$200-400, with great fit & finish and geometry/heft that feels just right. VG-10 hits a sweet spot for usability.
2. Commercial chef's knives, think $20 Victorinox (assuming inflation hasn't fucked with this segment too badly). Light in the hand, thin spine and wide blade are pleasant to use. Yeah you need to sharpen them somewhat more often than VG-10 but you also don't feel bad beating the shit out of them.
3. Chinese chef knife. They work great, but I often find myself wanting a point without having to reach for a pocket knife or paring knife.

Carbon steel alternatives are fine if you're not a retard. CCK chinese knife is an obvious example. I've also found some very nice Japanese carbon or semistainless stuff for good prices.

Do not recommend cheap VG-10 knives like Tojiro. Do not recommend supersteel knives for general purpose.

>>17386393
Spyderco folders are pretty based paring knives.

>>17392415
2k. Keep up.
The amount of time a blade keeps an edge is relative to hardness. Not all stainless is created equal.

>>17392562
Youre only partially correct. Edge retention has many contributing factors. Including hardness of the steel, carbide content and the type of carbide, edge angle is also major factor, and finishing grit.

Say what you will, but the guy is using a catra edge tester, so the test is pretty close to quantitative.

https://knifesteelnerds.com/2018/06/18/maximizing-edge-retention/

Maybe tommorow I'll take some pictures of a 1500 grit synthetic edge under the scope and a comparable natural stone edge.

>>17392573
>material hardness is the primary factor on edge retention
>there are different types of stainless steel
I'm 100% correct.
My test is vegetable and fruit skins. This thread will be gone tomorrow.
It's pretty simple: learn to enjoy sharpening cutlery and do it once a month
or
Use dull shit and be okay with it
Or
Pay someone else to sharpen for you

>>17392650
All you've done is blow smoke up your own ass this entire time. Your lack of real knowledge showed itself more and more with every one of your arrogant and moronic replies.

>>17389084
>knife sets are a dumb meme
They're useful if they're mostly centered on shit like 4x steak knives + chefs knife. I got a Ginsu set when I moved to be able to essentially cut anything tougher than chicken when I'm eating. Hard agree though, besides my basic set you only really need a bread knife. The pairing knife is even somewhat questionable since most people will never need to use it.

>>17384046
Don't buy a set of jap knives all you need is one

>>17384046
Just get a sharp one. If you want to fuck around, get a sharp long one and a sharp short one.

>>17384046
I spent £150 on 4 knives, a sharpener and a knife block. Would be annoyed if they last less than 10 years.

>>17393283
knives should last a few lifetimes.
stupid consumer

>>17384046
i wouldn't spend more than 100 dollars on a knife unless you're a chef
if you are a chef i recommend spending up to several hundred dollars on a knife
and uh yeah there's generally no reason to get a knife set unless you're cooking professionally i would just recommend getting a paring knife a chef knife and maybe a bread knife
if you wanna do filets get a filet knife
but for me like for home cooking BS that's all i need

>>17388083
maybe ai has already surpassed human intelligence for some certain "people"

>>17391323
500 grit is still fine enough to be considered a finisher on a knife
coarse ends at about 300

>>17392173
this is essentially a whetstone
here the same in red and chunk form for 10$

>>17392047
I actually have picrel, that's why I recommended it

>>17393876
rods are easier to use

>>17384046
>buy 10 dollar knife
>becomes dull after a few months
>buy 10 dollar knife
>b...
I have cracked the code of cooking.

~$50 is plenty to get a decent knife. You don't even want really fancy steel for a general purpose kitchen knife. I have a collection of belt and pocket knives in all kinds of different steel, including high wear resistant stuff like S3V, and super hard ultra high carbon stuff like zdp-189, while my kitchen knives are just plain carbon steel.
Slightly softer, less wear resistant steel is perfectly suitable for the kitchen. If you hit a bone, bang it against something in the sink or cutlery drawer, or drop it off the counter, the edge will roll and you can easily touch it up with a honing rod. With fancy steal, it's more likely to chip and sharpening requires far more effort.

>>17392705
be me:
>knows the difference between steels
>uses diamond block and ceramic
>touches up once a month
>tells people to take care of their knives
Be you
>own expensive optics to look at knife edges
>tells people to not bother keeping up with regular maintenance
>still have shit edge
>don't care about difference between steel types
I only sound arrogant to you midwits who learn everything from YouTube

>>17393364
Santokus are nice.

>>17394772
You: 1st grade level reading comprehension.

>>17394772
>be anon
>only owns cheap dia plate and ceramic rod
>thinks he knows better than someone honing razors
dunning Kruger

>>17392514
What's different about expensive VG10?
t. only used cheap VG10

>>17394798
a $400 vg-10 knife makes Japanese knife Jews very happy

>>17394806
q.How do you know someone is a poor NEET?
a. Random seething about jews whenever the topic is nice things

>>17394817
this is 4chan
maybe reddit is more your style

>>17394823
No on reddit both of our posts would be shadowbanned because "jew" and "jews" are considered naughty words

>>17392462
It’s ugly and why is the knife so long lmao

>>17394894
It's obviously a carving set. Got any pics of knives you've made?

>>17394798
>>17392514
bumping for a real answer

>>17396519
I'll give it a shot.

The heat treatment on cheaper vg10 may not be as good or tested for consistency. The difference between a good and bad heat treatment can make an enormous difference.

More expensive knives may use better equipment or a more refined process to harden the steel. They probably take time to check each batch for proper hardening as well.

This may only be a one of a few different factors that differentiate the actual performance of a cheap and expensive knife using the same steel.

>>17396679
Ok but when you say enormous difference, how will I notice that as a user?

>>17396519
It's really just fit and finish. The cheap VG-10 knives I've owned had thicker spines, geometry that just didnt work that well, and felt cumbersome overall. I don't think I felt much difference in the quality of the steel itself -- though quality of the grind and slope towards the bevel certainly left much to be desired from the Tojiro compared to, say, my Kikuichi.

>>17396909
Embrittlement, an edge that dulls way too fast or rolls very easily are signs of a bad heat treat.

It's probably more about what this dudes spittin' tho.
>>17396922


Vg10 HT process can use air cooling, so it's quite easy to follow a standard recipe and get consistent results. A high end knife may have an altered HT from the standard that gives it more favorable qualities.

>>17396922
As such the cheap VG-10 knives I've encountered were much less pleasant and productive to use than your typical relatively thin, broad, cheap commercial knives.

>>17396943
But damn, Victorinox 8" knife is up to $40 now, thanks Biden.

>>17392462
Damn u a good bro, hope he appreciates that shit. Nice handle and bolster work

>>17388371
>sharpen
>on a rod

ignore all the shit-broke screeching NEETs in this thread
spend a little on a decent chef's knife, 210-240mm is what i would go for, make sure its going to be durable enough for any normal tasks, so nothing too thin or any super fancy steels. If its for daily use, dont feel bad about spending 150-200 for it, it will make a difference.
Carbon or stainless is up to you, carbon will retain an edge longer, but requires slightly more care over stainless. Snag a ceramic honing rod as well, much better than the steel or diamond ones you usually see.
Hone it frequently, sharpen when necessary, it should last a long time between sharpens.
After a chefs knife, something on the smaller side, a petty or paring knife, and a good bread knife are about all you need.
t. sous chef in a very successful restaurant, use my knives about 6 hours a day

>>17396922
But that's just knives in general, I thought there was something unique to VG10
>>17396938
If it's so easy then there should be nothing wrong with cheap VG10 knives like the tojiro. I definitely am not a fan of the tojiro gyuto's grind nor do I love the metal, but does the metal become somehow amazeballs if it has a good geometry? I thinned the shit out of it with a 150/400/1000/2000/4000 progression but it's still the last knife I reach for usually. That said the honesuki makes for a great household beater when I need a large and heavy blade

>>17398035
>carbon will retain an edge longer
Old wives tale
Stainless has better edge retention

>>17398096
Because VG-10 is good for cutting, easy to sharpen and maintain, and stainless. I've tried a couple 64+HRC stainless knives and just didn't see much point for general purpose use. For a carpaccio specialized knife? Sure.

Now there are non-stainless knives like this that are just great in every way so long as you can apply a little more TLC. And not too badly priced, if they were in stock anyways.
https://www.chefknivestogo.com/tachgy21.html

>>17397975
no anon! you just exposed yourself as a retard!

>>17398449
>cktg

>>17384046
I ordered pic related yesterday for ~170€. I can easily afford it and it makes cooking more enjoyable, partly because it'll be larger than what I currently have and much sharper, making prep less of a chore. So, if you can afford it and you think it's worth it, only you set the limit.

With that said don't buy a knife set with 5+ knives, if you're here asking questions like this chances are you'll do fine with 2-3 knives. A chefs knife, a petty knife and a serrated knife if you actually eat sourdough bread. Maybe switch the pairing knife for a solid vegetable chopper if you're into that. Just buy the knives you actually need and see a use for and spend more on those instead of buying several knives of less quality that you don't actually need.

Bump.

Buy a knife for $20-40 and then buy a sharpening stone for $20 and a steel for $20. "High end" knives need to be maintained over time too, and probably at the same frequency that a cheap knife needs to be maintained.

Expensive knives are status symbols or weeaboo-ry.

>light and elegant
>ergonomic handle
>thin blade goes right through everything
>easy to sharpen
>easy to maintain
the swiss knew what they were doing. a knife needs to cut and a family needs to spend their hard earned money on better things than knives. this is the ultimate piece of utilitarian cuttingwear

and it's blown the fuck out of all the nip knives simply by being stamped out of sheet metal. It just works

>>17398131
not remotely true, if you had any experience with using both, you would know that a carbon knife is going to keep a useable edge longer than a stainless one, but it will require more stringent maintenance than stainless

>>17402218
>and it's blown the fuck out of all the nip knives
How would a poorfag like you know?

>>17388988
I prefer Classic Ikon, easier to sharpen.

I bought the smallest sets. Chefs, pairing, some kind of vegetable knife (long thin blade, good for clean slices of fish), bread knife, scissors and a knife block. Wusthof scissors are cheap and really really god for the price. I got the whole set for 370€ on sale, which I really don't consider expensive for a set which will last my a lifetime.

I bought a baccarat Chinese chopper to replace the chef knife ive had for years, I don't think I'll go back. 90% of the prep I do is vegetables so the shape works real well for me with a pinch grip.

>>17384046
buy cheap buy often

>>17393224
Jap knives are all pretentious garbage

Get a set of German knives like Wüsthof or Güde and never look back.

Güde Alpha series. Also comes in wooden handles like olive.

>>17403395
>muh german steel
if their steel is so good why'd the nazi's lose? lmao

>>17403460
because the gun was mightier than the sword

>>17402379
You are most likely wrong. Here is a list of steels ran through Catra test machine. Real world edge retention may be different because the catra test push cuts through card stock with abrasive in it rather than meat or vegetables, but it is still a good indication of edge retention.

I still prefer carbon steel over stainless.

>>17388069

Caveat being that you'll need to spend a lot of quality time with that stone.

>>17402379

No, a softer steel is not going to maintain an edge longer than a harder steel.

This is just basic physics my dude.

>>17384046
>Is it worth getting a full knife set or should you only bother getting individual knives that you'll actually use.

no it's never worth getting a knife set. also some of those knives are so sharp you're just going to end up cutting deep into your finger or hand on accident one day. there's absolutely no need to have a sharp ass fucking knife unless you're a professional chef or have served in real kitchen and have experience with cutting shit all day.

>>17403584
>rex 121
That stuff reads like unobtainium.

>>17403620
Rex 121 and z-max are both true "super steels". Incredibly high hardness and also rather low toughness, so you would have to be careful with a rex121 knife it will chip on you if you aren't careful.

You also need to have the patience of a saint to sharpen those steels. From what I've heard it's extremely difficult and time consuming and only diamond stones will really do anything.

I have a piece of zmax I want to make a chefs knife out of, but the heat treating process is a real fuck bitch. May bite the bullet and just do it soon cause it would be sick.

Paid something around $120 for an 11"x2.5"x .12ish piece of zmax.

>>17403616
Yeah, better use flint.

Anyone here use a chink chopper? They seem quite versatile, but are they better than a regular knife?

>>17402379
You should stop trying to sound smart, or like you know what you're talking about, because you aren't, and you don't

>>17403584
So the memes about ZDP-189 were true?

>>17403845
Comes down to preference really, it does the same shit. Maybe a little worse for meat compared to a french chef knife.

>>17402218
top 3 most retarded post ITT

>>17402628
>>17403961
go ahead and tell me about fit and finish. I need another laugh

>>17402218
It is a great knife.
>>17402730
Why? Knives last a long time so you'd probably save money if you bought a decent one.

>>17384046
Just use a bowie knife, fuck’s sake

>>17384120
>wood
if you cut yourself on the handle, you must have thrown your knife butt-first against a wall, soaked it in water, and left it outside in the cold to get any damage that could lead to you cutting yourself on the handle. and what the fuck are you working with to get such bad bacteria that it will "fuck you up?" rotting meats? turds?
just don't buy shit steel and don't buy plastic or ceramic on a knife.

>>17394476
rods don't cut away metal. they just straighten. if your edge is dull (i.e not cut and not bent) or has a chunk missing, this will never fix it. that's hard to though, unless you're smacking it against more metal. i don't think slapping it against a cutting board even flattens it, it just bends the edge, but then the honing rod corrects that bend.

>>17405382
>rods don't cut away material
I wish retards would stop saying stupid shit

>>17405413
There is a difference between ceramic and steel.

>>17404702
noone said anything about that didnt even come up. take meds

>>17385715
I have that same knife, it is actually really good. Comfy handle, good steel that takes and holds an edge at least as well as a Victorinox.

Dove into the nip knife rabbithole a bit, seems like there's a lot of old and misinformed stuff drifting around. Conflicting reports of "oh, this maker is great blah blah" and "this maker's modern products suck and are probably outsourced ect". Here are my questions:
>What HRc is bordering on impractically delicate? What's a good medium for general use?
>Are the rat-tail tangs that you see on jap knifes really reliable? Are those rounded handles comfortable?
>Any suggestions for a 7"-8" gyuto or santoku? Probably topping out at around $250 or so.

>>17384046
$300 on your main knife. Pick up other knives and spend less depending on what you cook

>>17407218
HRC is highly dependent on the type of knife. For jap steels 62-65 is high, but the steel can handle it. Expect chipping rather than rolling your edge. Good technique and you won't have any real problems.

Yes the hidden tangs are reliable and are designed that way so that you can replace the handle easily. Are wa handles comfortable? I think they are. A D style may be more comfortable than a more round one.

I think munetoshi makes great knives for around that price point. The finish is rough, but it is a handmade knife with good steel and a great heat treat. I love my munetoshi butcher. Nearly indestructible while being capable of superb sharpness. Looks like his gyutos are just as good.

>>17407218
Heres his gyuto

if japanese knives are so great why are they so ugly

>>17407349
Knifelet with a great knife.

>>17385715
I love this Lil nigga like you wouldn't believe

>>17384046
I spent about £120 on 6 of these Paudin knives :)

>>17407349
it looks like something that you'd forge in your garage

>>17407578
That's a rusty masamoto yanagiba. Highly desirable maker. That could very well be a 700-1000 dollar knife.

>>17407583
Like with those mythical overpriced katanas they had to fold a thousand times, because their steel sucked. No modern knife is worth that much just because someone carved some kanji letters in the handle.

>>17407578
It probably is. Done by a small shop or something like that.

>>17403584
Very interesting.

>>17390128
Based truth teller.

>>17407650
Handmade knives are very time consuming to produce with a high fit and finish. Just because you don't respect a master craftsman time does not mean a knife can't be worth that much or more.

>>17407583
>>17407733
Cool. I hope this guy makes a fortune selling them. I'm not dragging the guy or anything it just literally looks like a knife someone would make for themselves at home.

Most expensive knives I have are my thee kyocera ceramic knives. They were $60 for the set. The knives I use the most are just a cheapass set I got for like $15 on amazon years ago. Didn't expect them to be any good but I was pleasantly surprised.

>>17409032
It looks like that to you because you don't know anything about jap knives or knife making in general.

>>17409091
why do you always have to be such a fat cunt? I mean in literally every aspect of your life you're like this. Sort yourself out.

>>17409063
>CHEESE
>PIZZA
uhoh

>>17409108
Thing is I'm not wrong. You're welcome to have any opinion you would like, but what's an uninformed opinion really worth?

I know you don't care enough to do this, but I would have been happy to share some knowledge on why knives like that take so much skill to make and why that's a particularly nice one. All you had to do was ask.

>>17409142
i'm not that guy but I'm curious because while I'm sure that knife took a lot of work to make and probably works very well, is made of high quality stuff etc, it definitely looks like a rusted out, beat up old piece of shit.

>>17409259
To start off with the knives don't come like that. They're made from carbon steel so they can easily rust if you don't take the 1 minute to properly dry and oil the blade. Here's another example of a masamoto yanagiba in good condition.

>>17409109
All jokes aside I am never going back to a pizza wheel, and the cheese knife is great for cheese. I thought they were just gimmicky throw-ins when I bought them.

>>17409259
That knife is a single bevel laminate knife. Second from the left is the cross section of the blade. Mild steel is forge welded onto a piece of high carbon steel and that curvature is evenly ground on the backside of the blade. By hand with a huge grindstone wheel. Takes a lot of skill to create an even grind on the backside.

If you notice on the top of the blade the line at the beginning of the bevel. That is also ground in completely freehand on the same grindstone wheel.

It takes a lot of skill to create an even shinogi line that matches the curvature of the blade and remains sharp and crisp.

>>17409259
Here's a video of the wheels they use to grind the knives.

https://youtu.be/aU6u80Hyw5Y

>>17409295
if they were properly polished like a herder solingen they wouldnt rust on their own despite being carbon steels

>>17409382
High polish only increases corrosion resistance. It doesn't stop it from happening all together. Japanese steel has literally 0 corrosion resistance whereas the solingen steel may have some chromium in the alloy. Do you know the type of steel in the herder solingen?

>>17409454
supposedly 1% plain carbon, not much known about purity
they do a convex grind and polish the blade to a blue tint

>>17409482
Do you have a picture of one for reference? Usually colors on steel come from the tempering process and not from polishing.

You can use a bluing process to create a bluish blackish oxide coating that provides scratch and corrosion resistance, but it can still rust through the coating.

>>17409482
Looks like modern herder knives use sk5 steel for their carbon steel blades. Sk5 has a little bit of chromium in it.

>>17384046
>He doesn't sharpen stones himself
NGMI

>>17409500
nope, outright impossible to show on a photo
all are either flashed with a bright blade or underexposed.
>come from the tempering process and not from polishing.
this is not some marketing gimmick, it is/was an actual trade people did for their entire life, before machine ground mass production drove them out of the market.
Have a heritage film
>>https://www.youtube.com/watch?v=heIq9I1wjmA

>>17409142
if you're going to be this way you're going to need to show the workshop of the guy who made this knife and you'll have to explain how it's not possible to make something that looks like that in your garage workshop.
you come off like a nerd and you have no real comprehension skills.

>>17409699
This knife was made in "some guys garage."

Have room for the necessary machines? You can make it in your garage. What you're saying doesn't mean anything.

I explained the complexity of the knife well enough for you to understand what I'm trying to say. Maybe you have no comprehension skills.

>>17409808
Have the necessary machines and the thousands of hours it takes to use them well.

>>17408652
No knife us worth that much. Regardless of who made it l and how well. It's could spice through concrete and it's not worth $1000

>>17409699
Here's a lower quality yanagiba. May perform similar to the masamoto, but the fit and finish are significantly worse on this example. Notice how the line between the black part and the polished steel is all wavy and doesn't perfectly follow the edge? It's one of a handful of ways you can determine the skill of the craftsman by looking at his products. If not a less skilled craftsman it may be that he has a line of knives made to be a certain price.

>>17405413
>Posts a ceramic rod in a discussion about steels

>>17409842
I'll fix that for you.
>No knife is worth 1000 dollars in your opinion.

>>17403616
Hey Adam, how's the bull?

>>17409855
>Bruh it's worth more if I just decide it is
You got scammed. A larger price tag doesn't magically make the knife better

>>17385715
This or picrel

>>17409891
What a weak argument.
Hand crafted items with high levels of fit and finish take a long time to make. I appreciate good craftsmanship and am willing to pay the premium on a master's work.

Let's say a knife takes 40 hours for someone to make. It came out beautifully. Is 800-1000 unreasonable or a scam for it? Absolutely not. Or what? Do you think a master craftsman should just give his work away for pennies?

>>17409851
>too retarded to follow the chain of posts to the original
why do knife threads bring out the retards?

>>17409929
this retard actually thinks the most basic tool that's been around since man existed is worth 1000 because someone spent a day polishing a driftwood handle

>>17410150
I know it might be tough for you to use the few brain cells you have left, but next time try to at least respond to one of my points. It makes you look really really stupid and it's plainly obvious to everyone.

>>17410182
>spend 100 hours knapping rocks
pay me

>>17410230
I'm sure there are people who would pay good money for replica flint knives and arrow heads. They're utter shit compared to steel, obviously.

I prefer a masterfully crafted steel knife that performs better than anything you can buy in the store and will serve me well for my whole life.

>>17409295
Ok, that looks a lot more promising so the previous image was just somebody not taking care of their $1000 jap kitchen lightsaber. simple as

>>17410964
Exactly. Properly sharpened those are the sharpest knives around. They're exclusively used to slice fish for sushi. It's incredibly satisfying to slice fish them. The slicing motion and the weight of the blade are all it takes to glide the knife through the flesh.

Don't buy Dalstrong.
Its just cheap chinkshit from Alibaba with their logo slapped all over it and marked up 20X.

>>17410964
hey i love my knife it would take like 10 mins to make it like the other pic I just don't use it for work anymore so it's not a big deal. they used to be about half as much also. the reason they were well regarded as the standard was because they were workhorses and could be relied upon to take some abuse
>>17410999
beef too

>>17411327
You caused quite the shit storm with that picture. It was a real knifelet beacon.

>>17411327
Here's my/my dad's masamato yani. When I was like 12 I thought it was a katana, so I was recklessly swinging it at stuff and chipped out the entire blade like you wouldn't believe.

Skip forward 15 years and I make knives, so I spent like 4 days hand grinding all the chips out, and polishing it up with jnats and fingerstones for his bday last year.

And my rusty shigefusa gyuto lol. One of those spooky 1200 dollar knives. It has been cleaned and repolished since I took that picture.

>>17411452
Forgot pic. I'll use my jnats for honing razors to put a stupendously sharp edge on the yani.

>>17410182
The point is, you're most likely getting scammed.

>>17411479
The point is, you're most likely a dumdum who knows so little about knives that you got scammed buying knives.

>>17411452
>>17411454
cool. what stones do you use? knife making is so arcane, big respect

>>17409808
o you seriously think you couldn't have a forge and an anvil ion your garage? wtf? how do you think blacksmiths have worked for thousands of years?
how do you not fall down when you walk?

>>17411938
I've got quite the collection, but my favorites are an old maruka kiita/asagi it's a one of a kind piece and a koma benchstone mined in the edo period.

Koma is one of the stones used when polishing katanas.

>>17390230
That yellow one in the bottom row is the koma and the greenish brown one in the middle of the picture is the maruka. (Please excuse the middle finger lol)

>>17411958
Read what I wrote again carefully, please.

>>17411998
>Read what I wrote again carefully, please.
I didn't even read it the first time desu

>>17412036
Cool story, bro. If you did read what I wrote and responded in the way you did... I'd have some pretty bad news for you.

Absolutely salty plebs itt. Ya get a fibrox and you're good to go, but a nice knife is a thing of beauty to use and admire and will last you a lifetime as a home cook. If youre not into it fine, but a $500 knife that you use for decades isnt a lot. People pay more for shit they use less desu

>>17409907
I would get this and a 6 inch boning knife also from victorinox. When I cut meat I used that for everything.

Imagine being such a fag that the sharpness of you knife makes you blow your beans before you even think of your wife. Or that 15 grand is a significant amount of money to blow on useless shit

>>17412442
>t. Mungbean

>>17390128
I have this same knife with the cocobolo handle.

Holy fuck how is this thread still up?

>>17415540
Yes.

>>17384046
whatever you're willing to spend really. knife snobs are cancer. having a full set is nice but i very rarely touch anything but my chefs knife. you could buy a set of decent knives or spend the same amount on a single really nice chef knife. all depends what you want

>>17384046
I only cook for myself and my only even half decent knife is a Sabatier kitchen knife. Just a general purpose motherfucker that holds an edge.

>>17384046
You should never ever buy a set.
You should have:
>Superior quality chef's knife between 8-10"
>Bread knife of at least 10"
>Serrated utility knife of about 4.5"-6.5"
>Good quality paring knife of about 3.5"
If you do a lot of any one specific job, there is probably a knife that will make it easier, as is so with any unitasker. E.G. in your picture, the third knife from the right is for slicing very thick roasts. It's a little better than a chef's knife at slicing a very thick roast. The second knife from the right is a santoku, it's for chopping mostly vegetables or thin slices of meat. It's slightly better at those tasks than a chef's knife, if you use it right.
The money you would put towards a slicing knife or a santoku would almost certainly be better spent on an improved chef's knife, as the chef's knife will perform 80% of your cutting and can perform the slicer's job or the santoku's job adequately.
The quality of the steel of your serrated knives is almost irrelevant. They can't be sharpened, and they're rarely needed, so it's a difference between buying a new one every 5 years or every 10. You can really cheap out on these.
I recommend a stamped knife because the handle is less likely to crack if it ends up in a dishwasher. If you want a really fancy gourmet knife, then go for either a French knife or a Japanese knife. German knives reach only the low end of the prosumer index.

>>17415781
**third knife from the left, the long one, is slicer. third from right is the chef's knife.