/ck/ - Food & Cooking

>>19387543
>All factory made knives.
Get some handmade ones, bro. Wtf are you doing? Do you even own a carbon steel knife?

>>19387543
Your Santokus are gay.
The rest are neat.
I'm having the handle redone on one of my set so I'll post a pic when it's back and I have a full set again.

>>19387592
>>19387591
These aren't my knives. Here's my favorite though.

>>19387591
Carbon steel is hipster shit. It was cool 50 years ago before chemists figured out annealing and digitized blast furnace flow and tempature controls.

>>19387591
NTA but any recommended makers?

The only knives you need are butter, chefs, and bread. Anything else is just excessive.

>>19387617
Shun
Miyabi
Musashi
MAC

I love my VG10 knives.

>>19387617
You need to travel to Japan like in Kill Bill, and forge the steel yourself in the volcano of Mount Nikocado as the moist, sulfuric wind leaves brown dewdrops on your eyelashes.

Mercer is from Taiwan. Misen is made in China and designed by people who've never cooked in their lives. It looks like your knives were a hand-me-down from someone who just wanted to get rid of all the shit they never use and regretted buying.

>>19387730
>anon can't look at a filename

>>19387608
You know nothing, or at least very little. Please increase your perspective and understanding of knives next time you open your mouth. Bet you use a pull through sharpener because you believe whetstones are just hipster shit also.

>>19387617
Munetoshi is really good value for a handmade knife. Shigefusa and kiyoshi kato are best in the world knives, but very expensive. If you can find a kurouchi gyuto from shigefusa it will be an outstanding knife that isn't over the top expensive. Oh yeah and buck 120 of course.

>>19387543

I have two Shuns. A Classic Nakiri and a Premier Chefs Knife

shiro kamo blue #2 240mm gyuto
shiro kamo sg2 damascus 135mm petty
shiro kamo sg2 damascus 170mm bunka
hitohiro stainless clad blue #2 165mm nakiri

also, fuck you weeb people. anime is garbage and jap food sucks. i just like knives.

>>19387607
i have one of those, wonderful knife and incredibly sharp, but i find that the thinness is a little too extreme and makes it more fragile than i would like

I have a Shin that a friend gave me on I'm pretty sick of babying it all the time. I recently got a Victorinox cleaver and have been having a lot more fun using it as a beater for everything.

>>19387749
>I don't know shit about knives: the post
Dear lord you're pathetic. I love it when you boomers pretend something is good just because it was expensive and cant for the life of you explain why beyond vapid platitudes.
>>19387848
Anything longer than about 5 inches should be full tang--that's the one thing I hate about classical Japanese handle design.

What's the best Nakiri that you'd buy once you're used to it and has the full amount of care needed (no sstainless steel mix etc to reduce maintenance)

>>19387543
im not pretentious, thats why.

>>19387914
i can't answer the nakiri question, but all the "maintenance" needed is to make sure to clean and dry it when you're done and if you're not gonna use it for a while rub it down with some knife oil. its not hard.

people make a big deal out of it cuz they can't just leave it in the sink like you can with stainless.

also, i don't fucking care what you're using, nothing goes in the dishwasher. ever.

>>19387856
Yeah, I like it and use it for everything except heavy duty tasks.

>>19387910
Awww poor bb wants an explanation? Heat treat, blade geometry, edge geometry, s-grind, fit and finish, traditionally made knife made by a master blade smith.. They all contribute to why they are considered the best chefs knives in the world.

Did you get your Kiyoshi Kato gyuto when I was telling people about them a year ago? He's retiring soon and the knives have doubled in value.

>>19387543
Jap knives are too brittle. I do seafood and shellfish and they're borderline useless for that.

>>19387910
You're also an idiot for thinking anything above 5 inches need a full tang, and you failed to explain why beyond vapid platitudes. Lmfao.

>>19387940
Full tang is pretty nice for whenever you're doing a heavy duty task though anon.

>>19387985
Like what?

Did you know ck's god tier knife, the victorinox, has a tang that looks like this?

>>19388000
I hate that knife with a passion, and never ever tell anybody to buy it. Anyways, for most home cooks, they'll prefer something with a full tang if they're breaking down/cutting a chicken in half or cutting through some fibrous vegetables. I love my traditional Japanese knives, but I wouldn't use them for everything.

>>19387936
knife weeb bullshit. Most of that shit isn't limited to carbon steel.

Modern stainless steels outperform carbon steels in every metric that actually matters except ease of sharpening.

>>19388018
Words without meaning. Cool.

Great HT on carbon steel knife, sharpen every 6 months, easy and quick to sharpen.
Great HT on modern powder steel knife, sharpen every 9-12 months, but pay 3x as much, and have a terrible time sharpening it.

You're acting like a numbers nerd, and a pocket knife collector. Go get some actual real world experience instead of just parroting numbers.

>>19387591
Stop posting this knife, it has use ugly ass glue for the handle.

>>19388060
That isn't glue. It's a paste used to protect the blade from corrosion. The blades and handles are made separately, so the fitment isn't always perfect.

>>19388060
And what I mean by fitment is that the sides have gaps. When I properly tamp the handle down there is absolutely zero play in any direction and the blade takes a lot of force to remove.

its just a knife b

>>19388111
No. My knives are made by master swordsmiths where the steel is forged and folded over 1000 times using the fires of mt.fuji. Only the most traditional, skillful, and laborious techniques are used when making my blades. They are more than knives, b, they are works of art. Something to appreciate for both ultimate performance, and as a work of art created by a true master.

>>19388151
How big is your neckbeard?

>>19387543
I prefer buying the best. That's why I buy Wusthof.

>>19388168
I like my wusthof for chopping a bunch of herbs because of the big belly or doing something heavy duty, because of the full tang and softer steel, but it's not my go-to.

>>19388165
I have no neckbeard. I shave it off using only the finest Japanese Steel, hand forged, master made, kamisoris in existence.

A kamisori is a Japanese style straight razor for the uninformed and ignorant out there. So many dweebs, and ignorami out there spouting off their foolish non-sense. PATHETIC.

>>19388168
Eurotrash cannot compete with nippon steel. Let's hear the cope, bud.

>>19388196
I don't need to teach you about knives. You're an autistic weeb who puts japanese shit on a pedestal and I feel sorry for you.

>>19388196
>all that shit
So you grow peach fuzz, got it

>>19387543
I hate wiping stuff down after rinsing it, so I rarely use my 300$ gyuto or my nice endgrain oak board

>>19388221
>wiping stuff down after rinsing
I mean drying stuff with towel or whatever. I just throw wet utensils into the holder things and let them dry off by themselves

>>19388225
Oh man, the weeb autist is going to make fun of you for only having a $300 gyuto.

>>19388207
You're either too stupid, autistic, or just a boring ass loser to not recognize I'm obviously having fun messing around. I know more about knives and metallurgy than most people on this board. Go ahead try me.

>>19388216
My facial hair can only be cut by the finest Japanese steels sharpened to MY standard by hand on the legendary stones of the nakayama quarry paired with a mikawa nagura progression. 1000 passes on my stones, and the blade may just cut my facial hair.

>>19388229
Yeah. It's only vg-10 too. Can't wait for him to tell me there's better harder metals available and the one I have is just mid and how I should be buying 1500$ white/blue nippon steel knives.

I feel like 300$ was a mistake. A reasonably priced, no more than 100$ knife is enough. Even a 20$ one really.

>>19388229
>>19388221
DO NOT FEAR THE RUST. A rusty blade means you get to use your fancy Jnats to repolish the blade. :D

>>19388241
Man, I bought my wife a $100 vg-10 210mm gyuto so she could have something nice to use and not worry about damaging my knives. I hope that shit is handcrafted with a really nice damascus pattern or something.

>>19388237
Why's the heel on the one on the right so fucked up? Makes the profile look whacky.

>>19388241
When I'm giving serious advice I always recommend inexpensive carbon steel knives for the at home cook. Ergonomics and ease of sharpening are significantly more important than edge retention or corrosion resistance(unless you know yourself).

Great quality carbon steel is generally right around the same material cost as shit quality stainless, so you get much better bang for your buck. Cheap stainless is really really shitty.

Ignore all that tho.

You must have a master crafted, mirror polished, 65HRC Honyaki gyuto with ebony handle, gold accents, and water buffalo ferrule if you want a REAL knife. Anything less and I would consider it a knife. Minimum price for your basic kitchen knife? 3000 dollars usd.

>>19388257
Someone before me did a poor job sharpening it. I don't judge because it sucks to grind down a full bolster knife if you're just a dude chopping onions... Maybe I'll fix it one day. I have a belt sander that would make quick work of the job. The knife is also severely warped, so I don't used it very much anyways.

>>19388237
Big DYEL energy here

>>19388416
Room temp IQ take.

I remain unchallenged and highly amused by all the cope. Imagine a so called weeb defeating you in knife based knowledge combat. Lmfao.

>>19388483
You're a mediocre troll and you're trying too hard

>>19388754
I accept your concession of defeat. It was a wise and honorable move on your part to admit such things. Son, I'm proud of you. Come here and give your daddy a big ol kiss.

Here's the thing. I am more than happy to share the knowledge I have about knives, but I'm equally as happy to goof around and fling some shit. You should probably take a break from the internet if you have lost the ability to recognize when someone is clearly joking.

Please see my post for an example of what I mean>>19388268

>>19388783
boop

>>19388804
Well said.

>>19387543
Because there are no reason to replace my Norwegian knives

>>19388000
>god tier
Since when? It's always been the minimal sort of choice before you get the point of IDGAF a prison shiv will do. They're great starter knives because there's decent overall quality compared to most in the price range, sharpening is easy since they're soft and the grain isn't horrid (so there's good feedback for those learning to sharpen), and nothing of value was lost in the case of gross mishandling.

>>19389054
Many many people swear by them on knife threads. I was extremely unimpressed when I decided to get one and see what all the fuss was about.

>>19387936
>>19387940
You're not white or Japanese
your opinion doesn't matter

>>19388000
>I speak for 4chan
you're clearly retarded

>>19389161
The seethe continues by autistic morons that cannot understand context or sarcasm. Amusing.

>>19389158
I thank god every day I am white, and not Japanese. Look >>19388844 >>19388783 I have already posted hand unlike you.

>>19389145
Many people swear by their $1.50 flea market knife, too. Why didn't you bother asking them why they were recommending them?

>>19389242
Ya know what, I'm gonna buy a cheap knife at the second hand store next time I'm there, get it razor sharp and then give it to my rich friend that still uses a shitty $20 multicolor knife set he bought in grad school.

>>19389306
You're a nice friend. I hope he's not one of those
>it's too sharp, I'll cut myself with it
people.

>>19387607
Wow you're really fat

>>19389372
No I'm not, I'm like 17% bodyfat at 230lbs.

>>19389315
He's just an idiot and says they're fine and there's nothing wrong with them. I had to use one over memorial day at his house and it was miserable.

>>19389242
I know. Some super cheap knives are extremely thin, so in their mind they never really get dull.
A lot of what people swear by is entirely based on their perspective. Some people have more, and some have less. I don't think I've encountered a single other person who has used a Shigefusa or kato gyuto before. I still haven't tried a buck 120 yet, but I still swear by them!

>>19389306
Go on ebay and buy a second-hand gyuto. You can get a really great knife for like 50 bucks or less if you're willing to put in a little time refurbishing it.

>>19389393
Yeah, I'm sure I can get a great deal on something online, but I know he won't take good care of it though, so it's not gonna be worth more than $10 and however much time I'm willing to put into it.

>misen
>Japanese

Cugster in the hood asking the real food questions

https://youtu.be/71ArX4pqgt4

>>19389488
Idk man, weird shit comes up when you Google image search sometimes.

>>19387736
>hey guise, check out my awesome weeb steel collection, folded over 9000 times!
>HURR! WHAT KIND OF AN IDIOT WOULDN'T READ THE FILENAME AND JUST ASSUME I STARTED A THREAD WITH MY OWN IMAGE OF MY OWN KNIVES!!

>>19387634
Close - A paring knife is also essential.

>>19389732
>anon is offended that he is retarded

>>19389782
>underage and esl

>>19389824
>anon projects because he cannot read a filename or preform reverse image search

>>19389832
>>19389824
Both of you need to post knife. It is the only way to solve your dispute.

>>19389837
>Both of you need to post knife. It is the only way to solve your dispute.
Woah. I created this thread because I wanted to discuss Japanese knives. I don't actually have any Japanese knives.

>>19389842
This is a knife thread. All arguments are decided by posting your knife or knives. Whoevers knife is nicer in both quality and edge maintenance wins the argument. This is the way.

>>19389842
>>19389837
I made this thread and posted one of mine here. >>19387607

>>19389858
Very well. Now we wait for the second party. If he does not post knife you have won.

Now I will post knife.

>>19389837
>post knife
I can't find a good picture and don't feel like getting up. Here's a picture of my spatulas. It should be more than sufficient to allow you to imagine how awesome the rest of my knife roll is.

>>19389891
Rules are rules no matter how much I like the far left and second from left spatulas.

I may post my baby again, but it's at work right now. Likely sharpening it tomorrow after brunch. Will see. Weebs likely won't like the custom handle, but weebs are weebs.

Give your autistic reason for why a nakiri is better than a western chef knife or Chinese cleaver style knife.

>>19389201
cool it down, Ganjin-sama, I like your knife
(that ant-corosion stuff does look a bit off, tho)

>>19389959
>Chinese cleaver style knife
The picture you posted is not one of those.

German knives are better.

>>19390061
Why? Full bolsters are a relic of a design feature, and they suck for a multitude of reasons.

>>19390087
The only reason Japan doesn't use more steel is because they didn't have enough metal to do so. They are also way more "relic" than anyone else when it comes to blades and knives.
Full bolsters offer protection and more weight in the handle.

>>19387543
Could you rate my knife?

I dont know how to sharpen a one side sharpened blade

>>19387543
Buy a $7 knife and a $15 easy to use sharpener.
Outperforms a stupid meme knife. In a decade when it's worn from the destructive easy sharpening buy another that's now $12 due to inflation.

>>19390165
Oi you got a loicense for that deadly weapon?

>>19390250
Two things, it's not that difficult with a little practice and double bevel Japanese knives are super common now anyways.

>>19387634
Need a steak knife

>>19390165

>>19390103
>>19390314
Remarkably stupid posts.

I own hundreds of knives
wouldn't bother spending more than $20 on a food-related knife, no reason to, they're crap

I am certain no one on /ck/ can tell the difference between a Pakistani "D2" pot metal knife and the most expensive Japanese meme bullshit

just look at these reddit retards who fell for the VG-anything scam invented by American jews lolololol
a modern paki knife is just as good for 1/10 the price
the heat treat is worse but it doesn't matter, cause you'll never use it for anything where the temper matters, one day you'll hit a bone and crack there goes your garbage supersteel knife cause Masahito (now a retired multimillionaire) knows nothing about actual blade design, just selling expensive gimmicks to ignorant weeaboos

>>19390365
I just dont use it. If i knew its only sharpened on one side i would not have bought it.

>>19390703
See
>>19390670

>>19390103
i like everything about german knives except bolsters
they make sharpening the blade tedious
you can't run the knife all the way through shit
safety? faggot
fuck bolsters

>>19391122
What's wrong with a bolster anon?

>>19391534
Full bolster pros
Reinforcement against bending of the blade, especially towards the heel where the knife is the tallest.

Cons of full bolster
Need to remove bolster material with edge when sharpening or you get an uneven profile, and cannot fully cut food with the whole length of knife. The bolster will be higher than the edge stopping it from hitting the cutting board.
Grinding down bolster will ruin the finish on the knife and is way too much work for the average knife user.
Extra weight increases hand fatigue.(minor con)
Limits your cutting options to some degree.
One of the main reasons for their existence has been made obsolete by modern steels.

>>19391554
The blade doesn't need reinforcement at the handle attach, it's 100% for "safety" and I actually think the real reason is it's cheaper to forge/finish than a flat blade tapered to the handle with a sharp heel.

>>19391600
Integral bolsters add a lot of extra time and complexity when hand making knives, but in a factory setting you may be right.

If you use a pinch grip your hand will always be safe.

>>19390703
I love it when knife collectors think they know how to cook because they spent a shit ton on knives that hang on a wall. That's like a boomer car collector telling you how to race. You're Jay Leno, not Mario Andrei. The best knives on the market for cooking are usually around 100 bucks. Your blade material should match the use--powder metal is perfect for a perring knife (never has to be sharpened) VG10 is vegetables and meats and your breaking knives amd cleaners can be tool steel or something like 420HC or even AUS10 depending on the design.

>>19391611
I've never seen a hand made knife with a full bolster and was specifically referring to mass production. Whustorf Stamps knives but it varies from traditional stamping enough to where they can advertise as forged. Overpriced trash.

>>19391620
Check it out. I made this one and it was goddamn pain in the ass, but the customer wanted it like this.

>>19391620
Oops. Check this out.

>>19391616
>I love it when knife collectors think they know how to cook because they spent a shit ton on knives that hang on a wall

Post onion cutting method and reasons why

>>19388011
i've yet to encounter a vegetable that requires any force when good technique is used. even with a mom-sharp knife, everything cuts like butter (which i don't eat) after learning to slice instead of just pushing straight down like a child

full tang is not needed in the kitchen

knife fetishism is cringe

>>19390670
Hey no need to be rude just because you wasted hundreds of dollars on less than $1 worth of steel.

>>19387543
No different from standard western knives.

You got scammed.

>>19393592
Just stating the obvious, bud. Opinions like yours are only worth laughing at. They are below even a childs.

>>19393598
Explain.

>>19393210
Full tang feels good for heavy duty things, sorry you have a bad opinion anon.

>>19394181
what's an example of a heavy duty thing?

>>19394275
Cutting a chicken in half, cutting through frozen meat, cutting into a lobster, cutting nuts. Anything I wouldn't use my more delicate knives for.

>>19387848
>also, fuck you weeb people. anime is garbage and jap food sucks.
weeb website, bucko

>>19394295
nut meats are soft though. or do you mean using a knife as a nutcracker??? i've never had animals in my kitchen, but it doesn't take any force to slice through frozen bananas

>>19394336
>weeb website
this is the first time the saying is correct in this context and not those retards spewing
>anime website
but Japanese knives are still pretty meh
>>19394058
your post provided nothing of value. Try again, and this time without the name calling at that anon.

>>19394490
The level of stupidity required to think a handmade knife is only worth the cost of material used to make it is off the charts. The fact youre unable to see that is also remarkably stupid.

>>19393009
I cut an onion based on use. I can make an onion look like a Swan or do a Michelin fine cut. There are also different kinds of onions, so your question is both vague and largely irrelevant to the topic.

The style of knife is largely personal because bodies are built differently but the blade material isn't--shit material always makes a shit blade. A 20 USD chef knife will always be shit unless you get lucky at a thrift store or estate sale.

>they buy things not dishwasher friendly

>>19393210
Full tang means you never have to adjust or replace the handle brainlet. Full tang are more durable and have much better balance. I have some pieces from my grandfather's (1940s) butcher set and the full tang pieces are in significantly better condition than the partial tangs--same materials and brand.

>>19394572
It's a brown person anon, he cooks with a machete and his main protein source is monkey.

>>19394409
If you don't think processing a pile of nuts will fuck up a knife: you've never processed a pile of nuts.
Baking knives are the off road vehicles of cooking--they're expected to be abused, dented and tattered looking.

>>19394640
Wrong. Full tang means replacing the handle is much more difficult. I actually find my high end Japanese knives yo have superb balance. Their CoG is about 1 inch from the heel.

Wa handle knives are specifically meant to be replaced because the magnolia wood they use will wear out faster than the knife. It's as simple as popping the handle off, cleaning off any corrosion on the tang if any, popping on a new handle and giving it a few solid taps to seat it. Done.

Magnolia wood is on the softer side, but when it gets wet the fibers expand and create more grip than most textured plastic knives like the vic. This feature of magnolia wood makes it worth not coating it in lacquer like your gpas knives probably were.

>>19394684
>It's totally normal to replace a handle
Learn to read, idiot. I'm not going to bother addressing this retarded point that has nothing to do with what I said.
>I expect my handle to wear out
because your knife is shit and you're retarded
>Fuck waterproofing handles
yes, you're retarded, already noted.

so basically you ignored all my points and responded with absolute nonsense. Not shocked at all.

>>19395001
Woah. You said nothing of substance while displaying extreme levels of seethe and a room temp IQ. How cool.

You are a true knifelet. It's really remarkable.

>>19387543
Why do you guys have so many knives? I have one nice knife then a shitty little steak knife sized thing I use for small stuff

>>19395109
I make knives, so I've sought out the best examples in the world to learn from. It has been an inspiring and humbling experience to truly understand Japanese knife autism.

Japanese knives are finely tuned for specific purposes, so you usually need a few depending on what sorts of cooking you're doing, and how efficient you to be.

>>19395150
Yeah it's a hobby thing. The average person really doesn't need it. It's for people who want to larp as professional chefs and have fun with their hobby.

>>19395207
Pretty much. Collecting nice things is fun.

A 6-8" chef knife/gyuto, and a paring knife kept very sharp are all you really need. Having a beater chef knife is nice also.

Needing a bread knife is a meme imo.

>>19395150
Building knives for specific culinary tasks isn't uniquely Japanese. What makes knives nip is the traditional methods of sword making evolved into the kitchen. Nips are also noted for their novel experiments into metulrgy...so they have some distinctly japinese metals.

>>19395229
Nothing cuts drywall as well as a bread knife with a pointed tip. Best 2 dollars I ever spent at a thrift store.

>>19395400
That's true, but I mention Japanese knives in particular because often times using one for an unintended purpose or improper technique will lead to damage. Their knives are also hyper specialized. Some only have a single niche purpose. The usuba for example is used only for katsuramuki.

>>19387543
how is that Misen knife, does it feel light or is it on the heavier side?

>>19395602
Idk not my photo anon

>>19395515
this is just sad

>>19397243
Why?

>>19395515
>Improper use leads to damage
this is true of any knife

>>19387543
what are these little indents for?

>>19395108
>No you !
ask me how I know you're brown

>>19398801
Certain single bevel Japanese knives have particularly fragile and ultra sharp edges. Fragile enough where you actually need to be careful with them. In exchange you get a knife thst performs its task incredibly well. Take the yanagiba as an example. Works better than just about any other knife for slicing fish and other meats.

Honyaki blades, which are differentially hardened mono steel blades are also brittle to the point where it is risky for people with bad technique to even try and use them. They are reserved for the executice chefs in most Japanese restaurants.

>>19398815
Ask me how I know you have lost the argument. See
>>19388844
>>19388783
>>19391645
I have posted hand multiple times. Post knife, chump.

>>19398807
Saves metal and reduces overall production cost. Any other claim as to their purpose is a marketing pitch to make you think it makes the knife somehow better (it doesnt)

>>19395602
it's light and cheap

>>19398907
>High carbon is shit
that isn't unique to Japan
the rest is you making up some fan fiction. You don't have a point. You're a rambling idiot. You don't even know what sharp means.

This isn't an argument--this is you saying stupid shit and getting mocked for it.

you argument like an 80iq brown person and it's funny as fuck.

continue, Subhuman, you're laughably retarded AF and have yet to make a coherent point.

>>19398922
Seethe more, post knife, and explain why high carbon steel is shit. All you've done is screech and squeal this entire thread because I said you were wrong and there is more than one way to do things. Remarkable.

>>19398983
>Incoherent subhuman screeching noises
Lamo, bigmad subhuman continues to ramble.
Keep dancing for me monkeyboy.

>>19387608
This anon gets it

>>19399157
>>19399149
>no argument

Lmao losers will continue to lose. Really funny.

Japanese knives(meme knives) are for redditors.

>>19399394
>subhuman victorinox user hands wrote this post

>>19387634
cleaver or bust

Do any of these look decent?

>>19399704
They look okay. Second from top is interesting. I would recommend looking for a chefs knife with an integral bolster if you want a quality blade.

>>19399704
This one is a little pricey, but looks like a great knife. He may have cheaper ones that aren't in as good condition.

https://www.ebay.com/itm/235042264582

>>19399704
no, they have asian names and look like shit.
They also don't have ergonomic handles.
Dogshit knives. I hope you got these at a garage sale.

>>19399739
you could just get a brand new masahiro or misono for that money

I got a $100 chefs knife but I prefer to cut things with my shitty cheap knife that is shaped like the 3rd and final knife in that image
Maybe I should get a more expensive version of it

>>19400121
I didn't get them.

>>19400133
True, but you aren't getting that vintage look, and maybe it's better than your two suggestions. There are more used ones for like 50 bucks on there also.

Look what showed up in the mail today. My second Kato gyuto. This one is staying unused as a collectors item. The value of these knives are going to go up significantly in a few years.

I'm not an easily shilled weeb that glorifies all things nippon like you retarded faggots.

>>19387543
>>19387617
>>19387646
>>19387647
>>19387749
Kaneso is a knife shop that was founded in the year 1873. Kaneso has a bigger collection of old knives while Honke Kenso is a newer shop that may have less knives than the original shop but they actually put in the effort to launch a website in English and also open social media accounts. Both knife shops' addresses can be easily found on Google Maps along with reviews.


Kaneso (original store ran by 2 brothers): https://www.kanesoh.com/

Kaneso Promotional Video: https://www.youtube.com/watch?v=Fm4nMNlfpaM

Sharpening Knives: 150 Years of Japanese Craftsmanship: https://www.youtube.com/watch?v=usPiyeO8TKk


Honke Kaneso (ran by the son of one of the original shop founders and only located 100 meters away from the original store location): https://honke-kaneso.com/en/

Honke Kaneso Promotional Video: https://www.youtube.com/watch?v=zsQGhCmcRSU

Honke Kaneso Twitter: https://twitter.com/honke_kaneso

>>19400447

>>19400372
If I let you try my kato or shig gyuto alongside a victorinox or any of your knives you would be convinced 100%.
Only retards or know nothings think it's purely weeb behavior. If the knives weren't objectively better in nearly every way I wouldn't buy them.

>>19400451

>>19400458

>>19400464

>>19400455
Okay weeb.

>>19400468
Most knife shops in Japan will sell items like clippers and scissors as well.

>>19400474
Look at these beautiful knives with handles made from different woods

>>19400447
What does the production of these knives look like?


>>19400473
>No argument.

Losers will continue losing. Lmfao.

>>19400474
>>19400468
i have those exact scissors, sheers and clippers from my brother in law who stole them from some faggot jap kike trying to sell them for a fortune.
they're very good for tending bonsai.

>>19400484
Never argue with a fool; onlookers may not be able to tell the difference.
-Mark Twain and me, a random 4chan shitposter

>>19400495
>caring about what random npcs think of you

>>19400479
If you buy this, you can pretend you are a 1980s action hero! And like I mentioned before, the images I posted are all from knife maker, Honke Kaneso, who is more English friendly compared to his uncles' nearby knife shop.

https://honke-kaneso.com/en/

https://twitter.com/honke_kaneso

>>19400495
Like clockwork the loser spouts off another unoriginal post. Sad.

>>19400501
>>19400503
Never argue with stupid people. They will drag you down to their level and beat you with experience.
-Mark Twain and me, a random 4chan shitposter

>>19400509
>npc only has one line

>>19400372
>>19400509
This post is about as stupid as it gets. The funny thing about it is that you have no experience either. Lmao.

>>19400502
Are his knives all handmade? I don't see any pictures of him actually making knives on his twitter.

>>19400484
>>19400525
Yes, Kaneso knives are all handmade but only the original store carries the most amount of commercial knives and household kitchen knives. Unfortunately, no video of the back of the shop where they keep all their knife making and knife repair equipment

https://www.kanesoh.com/

>>19399159
>Subhuman thinks their opinion matters
Priceless

>>19399704
the top is shit
The rest look usable

>>19400648
Impressive that you have a little self awareness. Not expected from your likes.

>>19400680
I called you a subhuman several posts ago
Try to keep up 80 IQ
I love that you're only argument is "no you!"
simply priceless, subhuman.


What were we talking about again--oh yes, your total ignorance to anything related to metallurgy and knife making.

Tell me again about your high carbon steel knives chipping on basic bitch ingredients--that's where we left off before you devolved into a seething subhurman.

>>19400889
Explain to me the relationship between grain boundary, carbide species, ease of sharpening, and hardness.

I can, but you go first. :)

>>19400889
Here's another fun one. A little easier than my first question.

Explain to me what this graph means and how to utilize it when heat treating steel.

>>19400903
>I'm going to ask you a question about materials but not tell you which material I'm asking about
Paco, just because you work in the factory doesn't mean you can pretend to know shit about what you're building.
cute.
you're an idiot and your question highlights your stupidity.

Feel bad about being retarded.

>>19400926
lol
You have ZERO Idea what this graph means you 80 IQ.
Fucking pricless--you don't even realize how this makes all your previous posts make you look like an idiot and support literally everything I've posted.

You're
Retarded

>>19400935
>>19400932
Dodging the question.

Only a true moron would not have the brain power to contextualize the material I'm talking about. Explain to me with both a simple high carbon steel like 1095, and a powder steel like com s30v. I'll be waiting. :)

>>19400958
>Contextualize it, don't actually look it up on ASTM or ANSI
lol

Keep going retard, I love how oblivious to how stupid you are.

Explain to you what? How retarded your question is LAMO.

Try to ask the question like you're not a fucking moron--which you are--seriously.

lamo--you don't even know what you're even arguing you moron.

>>19400973
Oh noooo. He can't google my questions so he seethes uncontrollably. Keep dodging my question. This is fantastic.

Do you even know what the graph I posted is called? Lmao.

>>19400990
>I'm to much of an idiot to make a coherent sentence so look it up on google!
You idiots deliver and deliver!

Fun fact---YOU have no idea how your graph agrees with my argument you absolute moron

LAMO

>>19400994
This is definitely more amusing than the usual know nothing that ignores me. Keep going! Tell me the name of that graph.

We can make it even easier for you. Tell me the 3 units used on the graph. Can you do that at least?

>>19401010
>Explain inorganic chemistry to me
You obviously never ever took that in any sort of formal educational setting

GOD DAM PRICELESS

ok ok ok retard

No, I'm not going to explain your graph (which you obviously don't understand or you'd be embarrassed as fuck for saying such obviously stupid shit).

I will tell you this--your intellectual capacity is VERY LOW.

You don't know the difference between Hardness, Toughness, and edge retention. You're obviously a poor moron who cant afford someone like me to explain more in depth and you obviously lack the mental capacity to understand.

Lets try something you can understand:

Your graph is shit and you don't understand it at all lol

>>19401038
Lmao. Dodging the question yet again. You have lost and all your screeching does is demonstrate how much of a loser you are to everyone. Remarkable how much you write and how little you say.

You can absolutely use that graph to help you heat treat a simple carbon steel like 1084. No shit you need to read a spec sheet for hold times when dealing with more complex steels.

You didn't even know that temperature, time, and hardness are the units on a TTT diagram. Basic, basic shit.

Post a pic of a knife you have made.

>>19401079
Whats the question
idiot:

Go on, ask and get owned again.

>>19401108
Lol. You had your chance, loser. Post a picture of a knife you have made, and there may be redemption for you.

>>19401124
>Posts a chart they don't understand
>Makes idiotic claims
I love how you call re-edging a knive you found at the thrift store "making a knife"

No, seriously though idiot, I actually know inorganic chemistry and you know wikipedia...

LMaO

>>19401124
>I can't explain the chard so show me a KNOIF YOU MADE
Fucking priceless
Idiots being idiots
I'm losing my shit laughing

>>19401131
Lmfao. Go on post a knife you have made. I've posted like 5 I've made in this thread.

>>19401139
>>19401131
You screech, squirm, and squeal, but refuse to answer evem the simplest of my questions. Prove to me you have even the slightest bit of experience or knowledge relating to knives.

>>19387543
I have kept a record of all my interactions with people from every nation except my parents since 2017. Currently Japan is second to last with -372 points. As a result I refuse to buy any product made by a japanese company.

This one came out pretty nice. It was my first takedown bowie.

I made this set fairly early in my knife making journey, but my friend who I made them for really likes them. Hand forged the fork out of round bar. Very fun project.

>>19387937
I bought one of these from Korin, was probably $10. Tip cracked off after a couple dozen oysters

>>19401228
Im well aware that this sounds somewhat absurd, but did you research the proper technique for using one of them? If that's the established/traditional form of a Japanese oyster knife there has to be a specific technique that does not risk breaking the tip off of one.

>>19401228
>>19401242
Sounds gay as shit. The hispanics I worked with used screwdrivers and I liked a sharpened railroad spike.

>>19401242
Nope, I think I bought it to get up to the free shipping level

>>19401254
No one asked. You just barge uninvited into conversations and say, "ME LIKE SHARP RAIL SPIKEY!" in real life, weirdo?

>>19401267
If you want a private conversation have it on discord. Talk of the blades being too brittle caused me to bring up what we used in commercial kitchens.
>You didn't follow real life social etiquette while online.
This isn't reddit.

>>19401264
Fair enough. I was trying to explain exactly this aspect of Japanese knives earlier in the thread. They usually work better than most other designs, but only in the way they are specifically designed to be used. Don't use it correctly? It breaks.
There's always performance compromises with knives. A lot of western knives prefer lower edge retention, and lower hardness for a tougher blade, and softer steel that won't chip as easily.

>>19398807
>what are these little indents for?
Indents along the surface helps prevent foods from sticking to the knife as it cuts and slices.

Will someone please post Nikocado's coinslot to make this argument less gay?

>>19401680
>Nikocado
i just looked this up thinking i'd see some kinds hot jap broad or something.

the internet has ruined human kind. we've got like 50yrs tops.

>>19401169
>>19401217
>>19401155
Post more knives that you've made.

>>19402032
Here is my first mosaic pattern welded knife. Didn't spend too much time on the handle because I'm keeping it as a personal knife.

The mosaic billet took me around 15 hours to make.

>>19402032
Little hunter I made with some wrought iron clad 1095. I really enjoy making knives in this style. Shaping the brass and handle is pretty fun.

The wrought iron came from these massive naval chain links that weigh like 20lbs each.

>>19402032
Here is a commission I did. It's a lamb butchering set made from cpm cruwear. I fully explained what full bolster knives entailed maintenance wise.

Unbelievably painful to hand sand all the blades to a nice finish. Each blade took like 4-6 hours of hand sanding to get a nice finish.

He absolutely loves the set.

>>19402758
This one is awesome

>>19402797
>>19402781
These are very nice too, thanks anon. Curious what your rates are.

>>19402831
Thank you.

Rates are highly dependent on complexity and materials used. Exotic woods, and super steels can increase prices quite dramatically as well.

Something like the hunter(>>19402781) probably like 350-500 depending on materials and size. It's time consuming fitting everything perfectly, shaping, and polishing everything.

A simple 7" full tang chefs knife in carbon steel would start around 200 + materials.

Knife in pic would be around 300ish. Making and polishing a hamon adds like 3 hours of extra time.

>>19387543
you gonna shank me blud?

At a garage sale I picked up a traditional western looking 8" chefs knife for a couple bucks, from a brand stamped on it "Santa Fe". It's very light and the worn wood handle feels great in my hand but its definitely used/worn, and took some serious sharpening to get the edge back. The thing that caught my eye was a little stamp on the back side of the blade that looked like a foundry/maker/trademark stamp and "Japan" underneath, couldn't pass it up for a few dollars... Google doesn't return much information aside from some ebay listings for similar knives, apparently they look Japanese made and were sold as a set by an older company but there is another knife maker with the Santa Fe name that floods all search results. Any ideas on quality from the knife autists here? Is it just junk or like any modern cheap store brand chef knife?

>>19387607
fat

>>19404428
>No stain steel

Probably mediocre/nothing special. I would be able to tell you more if I was able to actually sharpen it to feel put the steel. How'd it feel compared to your other knives when sharpening?

>>19400502
>more english friendly
>guys name is literally honkie
o i am laffin

>>19404572
I could run it along my fingertip and not break skin at first. Edge didn't appear damaged or rolled so after a quick hone I went to town on the stone. Took quite a few passes to get to razor sharp unlike my other cheap knives, I'm by no means a professional but the steel seemed harder if that makes sense or maybe it was just that dull. Anyway it was just a few bucks and feels great in my hand, used it to prep dinner and it sliced and diced great.

>>19404819

>>19404819
I had a dream where I found shigefusas at an estate sale for cheap and was so pumped only to wake up and realize it was a dream.

A few bucks for a knife you're happy with is a great thing.

>>19404438
I'm not fat I have large hands anon

>>19401161
>No you, reeeee
you don't even know the basic language of metallurgy subhuman.
You lack the intellectual capacity to understand the question much less the answer--that has been obvious since the start which is why I'm laughing and you're totally oblivious.
You don't even know the difference between hardness, toughness or edge retention else it would be obvious how stupid your childish "questions" are.
go o subhuman, keep dancing lamo

>>19401281
>If you don't use it right it breaks
>Totally not an unsubstantiated generalization
You're absolutely retarded

Simple question: what makes a knife Japanese in your opinion?

>>19405982
>>19405977
Post a knife you've made, obsessed loser.

>>19405982
It's like the difference between high speed steel and tungsten carbide tooling, stupid.

>>19405977
Grain boundary is directly related to grain size. Smaller grain size means easier sharpening. Hard carbides like vanadium or tungsten carbide makes knives harder to sharpen.(increased edge retention) High Hardness makes knives harder to sharpen, but this can be mitigated somewhat by adding alloying components or utilizing grain refinement steps in the HT that keep the grain/carbide size small.

That's all I was asking. I was simply asking you to think. You proved to the world you're an angry little man that has emotional and physical disabilities.

Seeing the knives I've made and saying I don't know the relationship between hardness, toughness, and edge retention exemplifies how clueless you are.

>>19387543
I just have a big chinese cleaver, a slicer, and a bunch of small veggie knives. I'm not making anything particularly specialist and I'm not a professional chef so there's no need for anything else.

>>19400479
>liner-lock trash
still like it though

>>19400502
>7 inch blade on the biggun
Not action hero enough, USMC Kabar is same size. You want something huge like Dutch or Billy used in Predator.

>>19406025
Do you have any bowie knives for sale, or can you recommend a brand that you like?

But can it cut onions?

>>19406512
No recommendations for a good one, kitchen knives are my specialty, but I could do a custom. Lead time will probably be like 1-2 months because I have a lot of other non knife making stuff going on right now.

If you find a picture of the style you wanted I could give you a rough quote on the cost for my time making it. Materials choices could add a lot or a little to that depending on what you wanted. I can heat treat basically any steel you wanted.

Actually... I hear the buck 120 is a good bowie like knife...

>>19406025
I'm a physicist who works in material science.
You're obviously a self taught blacksmith.

The question was what makes it a Japanese knife you bloviating retard.

edge retention is a byproduct of geometry, manufacturing process and materials. You can't even get the basics correct.

>>19405990
>Still can't answer "what makes it a Japanese knife"
>Doesn't actually know what ASTM or ANSI are
>Doesn't know anything about annealing

At the end of the day I bought a $4 knife from lidl, words fine for me and I do a moderate amount of slicing and chopping

>>19408980
>>19408964
Form makes a traditionally Japanese knife, and where it's made makes all the rest. Stupid question.

I understand all those things well. You need to make up stuff to feel better about getting btfo by someone with more experience and knowledge than you about knives. Really sad my little seethelord.

>>19409532
>it's form
>doesn't elaborate
lamo
so you don't know
yes, let's ignore nip metallurgy innovation
>I understand these things but can't explain them coherently
so, you don't understand them
Priceless
absolutely Priceless

>>19410244
Awwww poor lil fart sniffing knifelet needs me to explain everything in baby terms when he couldn't even tell me the name of a graph I posted or the units on the graph.
I hope you know you have been consistenly hypocritical. I suspect it is because you have gotten brain damage from huffing your own farts so enthusiastically. Really really sad.

>>19410280
>can't explain or elaborate
>devoles to rambling incoherently
Pricless
so, to be clear, a Japanese knife is what you say is a Japanese knife because you make knives and can't explain.
Priceless
peak boomer

>>19410306
The seethe continues. Okay baby boy I'll
spoon feed you the answer because you are too stupid to see that my original answer is correct.

Traditionally there are a number of knives specifically used in Japan. Yanagiba for slicing fish, deba for filleting fish, usuba for katsuramuki, sujihiki for slicing flesh.

These knives are characterized by their shape(form) if a westerner makes one of these traditional styles of knives it is still a Japanese knife.

If a more modern knife like a gyuto or western chefs knife is made in Japan it is alsoca Japanese knife by nature of "birth place".

Got it, fart sniffer?

>>19410306
You know what it is? You're a coward. It's that simple. I've asked you easy questions, interpretive questions, difficult questions, and you flat out refuse to answer any of them. Why? You are such an immense cowardly loser you're too scared to open yourself up to the possibility of being wrong. What a sad, pathetic, and mentally ill existence you must live.

if I pay a mobile sharpening dude to come sharpen my single bevel knife, what are the chances he's gonna ruin it?

>>19410618
Depends, but there is a good chance. You can do extremely costly damage to a single bevel knife if you don't know what you're doing.

You need extremely flat stones to work the ura, and good technique for the other side.

>>19410344
So all those niggers in non-Jap nations that make knives to cut fish and flesh are all making Japabix nood knives because the Japa "chinese, japanese, dirty knees, look at these" people invented knives first?

>>19410995
No, but if they look like one of these I'd call it a Japanese knife, or at least a Japanese style knife because they did invent these forms of knife.

>>19411016
>It's japinese because I say so
They literally didn't invent all of those you mouthbreathing retard.

>>19410366
>continues to seeth
yes, we've established your inability to articulate any sort of technical competence while getting owned by someone with demonstrable technical competence.

>>19412327
>>19412323
What makes a Japanese knife? The only thing youve proved is how you are technically mentally ill, and know nothing fart sniffer.

>>19411016
The Nakiri was based on the much older Chinese cleaver--the Nips didn't invent it.
>>19412373
I don't know what thread you're reading but someone already described what makes a knife Japanese.
>>19395400
This is correct--the technique and materials are primarily what makes it Japanese. The nips didn't invent the handle design commonly associated with Nip knives.
Fess up, you're not white are you? You think and talk like a brown central American with an 80IQ and 8th grade reading skills.

>>19412412
First that isnt a nakiri, dummy. Those are all single bevel knives.

So this pic isn't a Japanese knife? It's made in Japan. You squeal in delight saying the nakiri and wa handle aren't originally Japanese, and then go on to say the techniques utilized all around the world are what makes a blade Japanese. Essentially no kitchen knives are made from tamahagane anymore.

Forge welding has been used by blacksmiths all around the world. It is not singularly Japanese.

He is saying purpose built knives is not a Japanese thing. I'm saying the specific knives that have been purpose built in Japan for their cuisine specifically are Japanese style knives. There's a distinction he is not understanding.

>>19387543
May cause all your life doesn't depends on a knife and the using of it? I bet you are 24/7 using your knife.literally.no sleep. No work. No pussy. No friends. Just knife. Some people didn't look fancy YouTube or TV channels with GOOOOODS (in the kitchen) all their teenage years. I don't care if a chef tells me about knife x or a Nippon about knife y - my life don't circle around one object. Do your family or friends eat your cooked food or do they just kneel in front of you "pleaaaase what knife did you used for that cucumber?". More important - Did you cook anything or just made the "Nippon master" for the veggies and called your wife and mother after then to cook properly? (they use normal knifes and never punched you in your chest for not recognizing it as a kid)
But yeah... "Le knife"... You know that you're a product of the replacement of real men, don't you?

>>19412464
NOW THAT is mental illness. Holy crap! Bro you gotta take a break from internet. Seriously.

>>19412478
No it's a mental illness to think a knife makes you a better cook. Everybody knows the "my knife" culture cam from the TV cooking shows (and now YouTube channel) and teleshopping. You can't even answer the questions. Wasnt it called the new cooking hipster style? All men suddenly trying to be the new woman at their household, dreaming of high priced grills, bragging with knifes and jerking to new pans? Even Southpark made fun of that mentally ill hipsters. (mostly around 34 to 42, wearing full beard and hipster glasses or a some cloth around their hair). Newsflash you're not a better cook cause you paid more for a fucking knife.

>>19412578
No no. It's mentally ill to make up wild and wacky characters in your pea brain and screech about how angry these made up people make you feel.

The funny thing is that in some cases the correct knife does make your end dish better. A dull knife can't cut fish in one clean slice like a yanagiba can when you're making sushi. Better cook? No, but the right knife can absolutely make your food come out better and or more efficiently.

>>19410982
is there an online service for sharpening weeb knives? I'm watching videos on how to sharpen a single bevel knife and it looks like pure cancer

>>19412917
I could do it if you wanted. If you want to use a more established business I would check korin.com they may have send in sharpening/repair services.

>>19412625
I just can smile. You have to be under 30yrs old with an strong interest to products.
You mentioned that I wrote something about how I feel. Now that's not true. Did you learn to read - properly? Or just as a side project?

You are obviousky, and now officially the mentally ill person - thinking that how a knife slice will or would change your cookings. How it tastes. Are you some of that special Olympic guys right now on tv??
Do you really think, let's say.... A duck plus aaaaall plus tastes only good if you slice the tomatoes for the salad as thin as you can? Are you REALLY THAT RETARDED? DO YOU REALLY THINK THE PEOPLE CARE HOW THIN SOMETHING IS PARTED? or... How it tastes?... Therfore the question with just slicing veggies and then calling for mom to cook the real dinner. At that point I think your either 14 years old, that would be a shame (my son is 10 and knows on what it depends (not knifes, cause humans don't eat knifes, dude)) or you are an elderly idiot trying catch some dreams died long ago thing there's a magical thing helping him. Like a special knife. Or you are just low iq'd.

>Better cook? No, but the right knife can absolutely make your food come out better
You just CAN'T be serious! Never! If you REALY think that's true, than all arguments are obsolete. Never argue with an insane.

>>19413022
LMFAO.

>>19413073
Oh snowflake... These alghos search for failures in grammar, interpunction, typo.... Naturally I'm writing quick and don't want so be a "grammar-nazi".test it by yourself if you don't belief me. If that's your last straw im very sorry that I got you in that desperated situation. Does your kiddy tool know that i am not speaking English (normally)? Please stop, actually you're blaming yourself... I advise a good knife to cut some veggies. Like... You would work on a psychical Traumata... You know.. Calms you down..knife in your hand... Knife... And calming down... Knife and tell your mother you did it again...

>>19413134

Shut up faggot tranny.

>>19413145
And there we have it. Applause ladys and gentlemen, an unattended child. The trannyfaggot wild card.. Played to early. Ask your friends in school after holidays.

If you have some issues about your... You know.... Knife problem... The world and your parents will help you. Ah one last thing: a faggot is a homosexual man, a Tranny a state of inbetween either a man want to be a woman or vice versa. Check that out with your teachers next time school starts. My thoughts are with you.

This >>19413145 wasnt me. Lmfao.

>>19413022
You didn't even respond to me. You just babbled on about cutting things thinly.

For some foods texture is very important. If you're hacking apart slices of fish with a butter knife to make sushi it will not be as good as using a sharp knife designed to cut the pieces in one motion.

Some dishes absolutely do require thin slices, and people absolutely do care if the slices are thinly and evenly cut.

Is a mandolin a better tool for making ratatouille? Yes, but if you don't have one a sharp knife will produce a significantly better end result than a dull one...

>>19413022
Another example where the right knife is important. If ypu cut the pieces to thick it literally isn't as good. Good luck using a butter knife...

>>19387543
Because I'm good with my swiss-made cheese-steel knife. One of the chefs I work with still uses one older than his kid. Showed my 4 year old one to a new hire, then told him to go back and ask to see that chef's knife and how the textured grip is incredibly shiny.

>Knife :I
>Knife, Japan :O

>>19414403
277th post best post

>>19387543
because regular steel works fine, i don't need steel, japan
only soicucks would

>>19414403
>meme :|
>meme, japan :O

>>19415224
>n-no u
gb2r

>>19415435
Imagine expecting a real argument from your overused retard npc tier "meme"
(Reddit spacing)
You got btfo so hard I made you squeal about reddit. Awesome.

>>19415444
Is this post supposed to be in English?

>>19415463
Cope posting won't heal the past, buster. It's time to move on.

>>19415482
I'm not the guy you responded to, you just lack basic grammar skills. Your brain has been rotted by 4chan.

Let me guess, you need 'more'?

>>19415511
Incorrect use of comma. Clear sign of rotted brain. Consider more cope posting.

>>19415584
>that guy who couldn't hold a conversation in English if his life depended on it

>>19416107
>No argument so resort to extreme cope posting.

Great work.

Just imagine.

Japanese knives are a meme that needs to end
>bevel for push chopping
>bought by people who use French technique
>incorrect grips for type of knife
>incorrect grind for type of knife
>cost more than commercial quality knife
>but made of c100 bullshit steel.

Here's the heirarchy for you newfags
Chinese junk knife (kiwi) < solid c100 knife set bought at op shop or on special (global) < commercial brand knife (victorinox, mundail).

That's it, there's nothing better than commercial knives, only memeshit

>>19415526
I work line and unironically use these for herbs and greens. Probably the only place the laminated razor has any valid application, but that being said its a valid application

>>19413241
What a wank, nobody shaves hammon with a carving knife it takes too long. That shit goes onto the wheel just like everything else and it's so hard that you get a far better result.

>>19413230
Ratatouille is a provincial dish, you don't need to disney slice it. And if you are trying to gentrify a vegitable stew for hipsters you better have a mandolin. A mandolin is like 30$, if the plebs won't pay 30$ a serve they're getting provencal on a tranchet

>>19388196
Alright anon, you got me good.

>>19389201
Japanese hand? Lmao

>>19390165
How barbaric!

>>19413145

>>19410618
100%
if i were you id kill the edge and sharpen the bevel while focusing on not creating a burr. if a burr forms, bend it over with your thumb and do another pass. after a couple times should shave and all without touching the flat side.
If you ignore all the ironic weebshit, sharpening that knife is not so much different to a fucking breadknife. They too are single bevel

>>19410982
>You need extremely flat stones to work the ura
chink ruby stones are 15$ and qualify for that. Not super high grit but lets be real, they mirror polish too. if chink is not an option, brand name are cheap too, but sized for engraver.
just found a shop who sells mine. made in germany j8000, sub 50€ (bought mine eons ago from the manufacturer)

>>19418605
>if i were you id kill the edge and sharpen the bevel while focusing on not creating a burr. if a burr forms, bend it over with your thumb and do another pass. after a couple times should shave and all without touching the flat side.
>sharpening that knife is not so much different to a fucking breadknife. They too are single bevel

This is NOT how to sharpen a single bevel Japanese knife. The unbeveled side DOES get sharpened while working the burr. You also don't necessarily have to sharpen the main bevel of the knife every time you touch it to a sharpening stone. You can easily restore the microbevel to touch up the edge.

https://youtu.be/WYZmtDlwDi4?t=188

>>19418638
you missed the
>If you ignore all the ironic weebshit
part

>>19418605
Depending on what sort of single bevel knife he needs sharpened you can't get away with mediocrity and short cuts when sharpening them. They need to have an exceedingly sharp edge. Significantly sharper than it just shaving.

>>19418638
Possibly, but it depends on how far gone his edge is.

>>19387543
I did, finally no longer living with roommates, so I bought this as I've needed a good knife and dont have to worry about someone fucking it up now. I like the arch of the handle vs the straight ones like in OP

>>19389888
how do you decide which knife to use out of the ones that look mostly similar in the pic?

>>19418781
Depends on mood, or if I want to remind myself how truly excellent my higher end knives are.

>>19418759
it's a cheaper one from JCK that I got years ago and never had sharpened. doesn't seem to even have a shinogi line

>>19418673
I ignored the ironic, nonsensical whining and you are mad? Next time you don't get a reply, then. Faggot.

>>19418843
That's the top of the knife? No uraoshi? Looks more like some weird 70/30 sujihiki.

Looks like the edge is chipped in some spots. Microbevel touch up is a no go.

>>19398922
shut up moron, single bevel japanese knives typically have half the edge angle of double bevel knives, of course they are more fragile

>>19387607
>>19405640
do you also love Mad Max?
post the caged onion

>>19418862
>you see, this japanesse single bevel knife is completly different from any other single bevel knife ground the same way
>its japanesse after all

>>19418885
Your advice was dooky, my boy. If you just recommended to sharpen it like a wood working chisel that would have been better, but still not great.

>>19418890
>like a wood working chisel
you realize geometry wise that is exactly the same.
>but it has to be done this autistic way because it just has to
look up how a chisel or kana blade is tuned, it may break your weeb heart seeing them putting hammer marks in the bevel

>>19418869
I can't find the product page for it anymore but yeah I'm pretty sure it's a single bevel. room mate fucked it up

>>19418895

>>19418897
>>19418895
Wtf? Weird ass knife. Definitely not a single bevel. They are basically always thicker than that. If ypu have stones or a flat surface I would check the bevel angles to see if it's a 50/50 or a 70/30.

>>19418894
You said you could get away with not touching the flat side. Dooky boy advice, my boy. His knife hasnt been sharpened in years. Don't care what excuses you have for that now.

>>19418922
just kidding I found the product page for it
https://www.japaneseknifeimports.com/products/gesshin-stainless-210mm-wa-gyuto
doesn't say what kind of grind it has but the handle is described as ambidextrous in the video
I don't have any stones which is why I was hoping some rando mobile guy could do it

>>19418922
>Don't care what excuses you have for that now.
excuse? i dont need one
look at a chisel since you brought up the comparison, as long as its not chipped, after initial polish you never have to touch the backside again (not even japs do that, since backside is prepped on a piece of rail)
The reason you do both bevels on a double bevel knife is to keep the cutting edge centered. on a chisel grind this obviously doesnt matter, just grinding one face takes the cutting edge back.