/ck/ - Food & Cooking

>>18090964
*watching

it's not that different, you can pick it up and use it right away

Chinese chef's knife. It's lighter than a cleaver

>>18090964
Yeah, if you already have passable knife skills there's no learning curve. If you can find an asian supermarket near you you can get one for like five bucks, so it's worth a try.

>>18090977
>>18090994
>>18090964
Key knowledge is that its NOT a cleaver so dont go hacking bones with it. Very based otherwise.

>>18091009
You can hack bones with a chef knife though, why can't you do it with a cleaver
>but mommy said it will chips the blade
Yes and mommy apparently never taught you how to use a whetstone, your mother failed you

That's not a cleaver but that's by far my favorite form factor of knife myself. Try out the one made by Kiwi. You can order it on Amazon for like $10. If you like it then get yourself a nicer one.

>>18091068
Please don't reproduce you fucking assclown. You shouldn't try to attempt the same jobs done with a thicker blade, substituting a thinner and brittle blade. Next your retarded ass will tell me you can split wood with a DE razor blade. You can just resharpen it right?

>>18091236
>split wood with a DE razor blade
I can,a matchstick XD

>>18091214
you mean this?
https://www.amazon.com/Kiwi-Utility-Kitchen-Stainless-Steel/dp/B00NRDC6IQ/ref=psdc_289857_t1_B007L8TIWU

>>18091236
When knives become your religion it's time to take a look at your life and ask yourself how this happened and is your life better for it

>>18091267
At this point you're splitting hairs.

>>18091276
>don't abuse your tools
>lmao are knives your religion or something?

>>18091068
Sure, you can hack bones, eat metal chips and grind your knife down to a nub after a year. Why would you though?

>>18091268
No that's a cleaver. I mean this.

https://www.amazon.com/7-5-Chefs-Knife-22-Kiwi/dp/B00549RFIC/ref=sr_1_9?crid=3N12RLL9MGI4S&keywords=kiwi+knife&qid=1657498323&sprefix=kiwi+knife%2Caps%2C122&sr=8-9

>>18091292
>abuse
It's called use, if you're afraid of your tools you should have bought cheaper tools. The reason they use special bone cutting knives in chinese cooking is that they are cutting through hundreds of bones per day and it would be too inconvenient to stop and resharpen. Two or three bones means literally nothing.

Feel free to rage autistically at gordon ramsay using an ordinary chef knife on a chicken bone after whacking it against steel the wrong way:

https://www.youtube.com/watch?v=JCMPTvty5nQ

Your god is dead now, cope

>>18091327
Because if it chips at all, the chips are barely visible to the naked eye and you can get the same kind of thing from hard squash rinds, from hard root vegetables, or from things like a stray twist tie left in the greens. Don't fear your tools. It's pathetic.

>>18091348
>stray twist tie left in the greens
I really wish they'd stop using those fucking things. I completely trashed a fine-edged blade on a knife to the point where I just sent it to a professional sharpener because I didn't want to spend two fucking days on it.

Also, no one fears their tools. They just don't abuse them like a fucking retard.

>>18091378
>I just sent it to a professional sharpener because I didn't want to spend two fucking days on it
Everyone laugh at the noob who was hazed into only buying polishing stones

>>18091331
fuck it
I bought it

>>18091388
It's a great knife. It's been my all purpose for years now. Shockingly good knife for the cost.

>>18091384
I have a rough arkansas too. I'm still going to have to completely remake the edge. Idiots in here thinking people should try to cut through turban squash with a yanagiba need to be crucified. Yeah sure, just use the tip of a scalpel as a screwdriver no harm done.

>>18091397
More religious hysteria.

A gyuto or a chef's knife is not a yanagi, I'm sorry you used your masamoto sohonten honyaki yanagi to chop through a bundle of twist ties but that has nothing to do with this discussion

>>18090964
>Anyone else use a cleaver exclusively?
Yes, but in combination with a paring kife.
>what's the learning curve like?
Pretty low if you already know how to use a knife. Takes some adjusting to get used to and you should use it differently, but not hard overall.

>>18091397
>I have a rough arkansas too.
Literally the slowest stone on the market. Get a 220 grit waterstone and see if it takes two days to sharpen.

>>18091412
>More religious hysteria.
>your masamoto sohonten honyaki yanagi
Just tell me where the priest touched you.

>>18091348
Barely visible is still there when you're talking about eating metal shavings, vegetables chipping your knife is pretty bad, You basically just agreed with me.

>>18091437
Bruh I looked forward to getting molested when I went to catholic school and it never happened. All that "priests are perverts" talk was false advertising and I want my parent's goddamm money back.

>>18091446
>you agreed with me because I said so
No? It's a complete non-issue. You've eaten far more dangerous things.

>>18091451
>it's better to eat chipped metal than use the right knife
Fucking schizo, I hope you get banned.

>>18091453
This. I can't imagine some fucking retard trying to force the square through the circle on toddler's toy and insisting it's correct.

>>18091451
Cool, enjoy your shitty knives based on this weird principle you've adopted for no good reason.

>>18091453
You don't think you're eating metal shavings every time you touch a freshly sharpened knife to food? Oh my bad I forgot you're afraid to sharpen them too.

Well let me just say there are some people who claim they can even taste how recently the edge was polished when they eat sushi. Unless your blade is made of cadmium you'll be fine.

>>18091465
My knives are quite non-shitty but thanks for your concern you've adopted for the sole purpose of doubling down on your fear of your own tools and your utter inability to maintain them properly.

Good cheap stones in yurop 2 cop?

>>18091485
https://www.japanesenaturalstones.com/red-oohira-lv-3-a2748/

>>18091485
Real answer:
https://www.workshopheaven.com/hand-tools/sharpening-tools.html

>>18091485
Just get a cheap 400x1000
Past 1000 grit isn't worth it for kitchen use. And 400 grit is good for repairing damaged blades.

>>18091472
>fear of your own tools
you keep telling them this like you are projecting something
plus, you are a pure, undiluted retard for saying Gordon used the knife on chicken bone
he never did, watch that video again
plus, Western chef knife is different from chink veggie cleaver, they have thicker spine towards the bolster and generally thicker spines, but again, you retard ass will refuse this
but please, do as you like, you knuckle dragging cretin

Innit funny,
Chinese chef's knife - looks like a cleaver, but it can't do bones
Deba knife - looks like you shouldn't use it for bones, but it works for them kinda alright