/ck/ - Food & Cooking

Who cares bro, as long as it's sharp.

no one here does anything skilled enough for it to matter

just get the memecleaver bro

>>19500844
I'm ashamed to say I've already ordered it
Going to arrive soon
Yes I am a consoomer
>>19500829
Could you explain what kind of tasks you're talking about?

>>19500819
dont know or care about burger vs jap steel, a chefs knife is a chefs knife. i guess it would be a german profile. after that a santoku and paring knife are all id need most days

I tend towards Japanese knives with more Western designs. I do a lot more slicing than chopping, and always have a German beater knife available for more heavy tasks. That doesn't exactly answer your question if you're looking for a first knife, but find something in the $80-$100 range and try out different styles to see what you like.

>>19500819
8” Victorinox

>>19501018
Is this more of a French profile? I read that somewhere online but people say you can rock on them
Also is the Gyuto basically just a copy of a French profile?
>>19500930
Do you ever find the fragility of them to be an issue?

>>19500819
12" Victorinox

>>19500819
>Assuming that knife theft isn't a thing
what did he mean by this?

I use a daisho

>>19501532
I read that in most restaurants if you bring a nice knife in it'll go quickly missing

>>19501552
won't have that issue with a Victorinox

>>19501554
Hate vics. They are ugly and have the tiniest baby tang. Ooooonly just barely worth the price, really.

Got a Shin chef knife as a gift many years ago and always babied it and it looks like shit now and is just so sensitive. I just bought a Victorinox cleaver for like $30 and it just werks. Meme knives are fun to have but they need to be maintained so much that if a roommate or family member has access to it they will ruin it.

>>19501575
you're a home cook posting on /ck/. a victorinox is almost too good for you. go fuck yourself

Pretty much all steel comes China now. Even if it's manufactured in Japan or the West, the steel supply comes from China.
Anything half decent from 50 years ago (when white people made steel) is going to BTFO anything made in the 21st century. Sad fact of the world we live in. Go ask a metallurgist if you dont believe me.

What exactly do I get for going from a fibrox to a wusthof ikon?
Wusthof ikon is forged and also full tang so it seems more of a real knife than the fibrox but does it actually matter?

>>19500819
The correct answer is a knife you like the looks of that's within your budget and that feels good in your hand that you can handle with confidence.

Anyone know if this ikea knife is any good? I was thinking of getting one for my mom because she's mentioned that she wants a knife that.

The most patrician choice is a Japanese manufacturer using Swedish steel

>>19502043
An Ikea knife was my first knife I bought. It's fine for 95% of what you'd do in the kitchen.

>>19501732
A metallurgist is actually going to tell you that a generic high carbon stainless steel will likely perform the same as vg10 and steel is one of the least impactful features of any knife, and that a knife's behaviour has a much higher correlation with its geometry than the specific steel
Not only that, but modern supersteels are unsuitable for chef's knives precisely because they require higher hardness material (diamond, other plated materials) to sharpen and they remain a bitch and a half to sharpen even on a 4" blade.

>>19502061
>vg10
>supersteel
Anon are you living in 1960?

>>19502070
The guy I was replying to was referring to steels from the 1970s, yes.
I'm not going to pretend 420hc is the same as vg10 (vg10 is likely better for most applications where you don't expect to use it as a projectile) but the recent trend for must American cutlery maker is to use their own "high carbon stainless", which really will land anywhere between 420hc and vg10. Highly doubt it'd be as good as a 12c27.

>imagine getting this autistic about knives instead of just getting better at cooking

>>19502219
Imagine not being autistic about your most used kitchen tool.

Imagine not just getting a nice victorinox and not worrying about it
>nooo but i need a FVLL GVRMAN TANG so the knife withstands my retard strength when i have a tantrum and try to snap it in half

>>19502495
>Victorinox
>nice
Pick one

>>19501673
They suck so bad it isn't even funny. Handmade japanese knives btfo them completely. My vic came oversharpened, warped, with a terribly ground edge bevel. Shit knife. Worth 20 dollars AT MOST.

Your post is pure cope btw. Try a REAL argument next time, buster brown.

>>19502061
Well said. I would also mention that all knives go dull eventually. Supersteels are only necessary for some professionals doing super high volume cutting where they cannot sharpen their knives until after work.

OP, loot at the sharpest/thinnest knives for under $100 and just throw a dart on what you enjoy.
Preferably a 9.5 Gyuto style as an all-rounder.

Recently got a 270mm Gesshin Ginga in the mail, got it sharpened, it is easily not just the biggest but sharpest knife I've ever owned. Everything about it is phenomenal.

To be able to hold a knife this amazing though, you need a solid Year+ of true prep and cooking experience, and taking learning a knife seriously.

You don't need to muscle fuck shit, never rock chop with a high quality laser blade, never cut bones, don't scrap/drag/move the blade sideways against the board, all of this shit needs to be built in and learned on a shittier blade first.

I got a 210 mm gyuto. How to not fuck it up ? Obvious stuff like don't cut frozen food or bones with it, the instructions said always move the knife when you're cutting don't just go vertically down. Is a weeb cutting board necessary? Hinoki or w/e? And clean and hand dry ofc. Anything else ?

>>19502987
stainless or carbon steel?

>>19503027
Carbon. Specifically for us weebs, shirogami #2

>>19502051

Fellow Misono Chad checking in. Changed my game in the kitchen.

>>19503033
yeah, you're pretty much gonna have to treat it like an autistic 8yo. some people recommend wiping it with two differenttowels to make sure its really dry. also you might not want to cut acidic stuff like lemons unless you're fine with a bit of patina. maybe get an end grain cutting board or something, idk

>>19503085
rip. Already told the wife to not touch it. Time for a fancy Japanese softwood cutting board as well.

>>19503110
I'm gonna sneak into your house and drip salt water onto it while you're asleep

>>19503121
bro I've got some ospho on hand and evaporust. I am ready for any rust any time.

>>19503110
You can also get a rubber cutting board. Really love mine.

>>19503128
I'm going to replace both of those with powdered citric acid.

I got my first "decent" knife. How do I properly take care of it? Obviously no dishwasher machine but can I use a normal dishwash sponge to clean it? How often do I need to sharpen it? I heard you should get a honing steel and use it before each use and then when you do that you rarely need to sharpen you knife is that right?

>>19503219
>How do I properly take care of it?
Carbon or stainless steel? Either store it on a mag strip, in a block, or covered in a drawer (with a towel or other guard wrapped around it)
>can I use a normal dishwash sponge to clean it?
Yes, just make sure it's completely dry before putting away
>How often do I need to sharpen it?
When it becomes too dull for your taste. Some people autistically sharpen their knives every 6-8 weeks, some sharpen once every 6-8 months and some wait more than a year
>honing steel
It's good practice to use one before most uses of your knife. It doesn't sharpen the edge but helps keep it aligned, which will enhance the cutting feel and keep a good working edge between sharpenings. I also suggest getting a leather strop because that can also help extend the time between sharpenings for your knife.

>>19502061
>A metallurgist is actually going to tell you that a generic high carbon stainless steel will likely perform the same as vg10 and steel is one of the least impactful features of any knife, and that a knife's behaviour has a much higher correlation with its geometry than the specific steel
that doesn't really address my point, which is China steel industry is a joke and 99% of steel out of there is not what it is claimed to be.

>>19503735
[citation needed]

bump

For me it's the push cut, that's all I need

>>19503740
His citation is the ancient screencap about an anons jew boss who kept getting outjewed by chinamen by buying steel from rando noname chinese steel startups to save a dime rather than buy from baosteel

>>19500819
10" Wusthof Classic

>>19506451
Nice. I have both the 8 and 10 inch knives. I've had them forever and use them both at work and at home. They're both still as sharp as when I first bought them. Great knives.

>>19502043
I agree that this basic ikea knife is good for almost any general kitchen task. Sharpen it every now and then when it gets dull. Maybe also get a small veggie knife for cutting veggies and fruits. I like the Swiss made Victorinox veggie knifes with a straight blade.

can I get some feedback on my first sharpening job? can I add a micro bevel with a 1k stone?

>>19506877
the little choil thing at the heel of the cutting edge was a cunt to sharpen

>>19506877
>>19506881
A job well done. Congratulations.

>>19501673
absolutely based and true

>>19502758
knife :|
knife, japan :O

>>19506881
Continue practice holding a consistent angle. Use fingers to focus the pressure where you want the sharpening to be.

If it's sharp, good job. I wouldn't put a microbevel on that knife or with a 1k. You can try with feather weight pressure.

>>19506901
The vic-cel is back lmfao.

>>19500819
>What's better for the home cook?
Victorinox Fibrox Pro Chef's Knife, 8-Inch

>Western steel vs Japanese steel? French profile vs German profile vs Japanese profile? How important is the ability to do a rock chop? What do I lose out on by getting a German profile?
All complete bullshit and this is essentially mental masturbation. It's a knife, not a philosophy textbook.

>What about for professionals?
Victorinox Fibrox Pro Chef's Knife, 8-Inch

>>19500819
For me its:
>open heel
>flat grind
>carbon steel
And that's in descending order of importance.Traditionally these were all features of Japanese knives, but nowadays both regions mix and match. I like the aesthetic japanese styles more i guess but theyre not necessarily more ergonomic. One thing i don't really like about western designs is the fat bolster that flows into the heel of the knife, rendering that edge useless. But again, that's not really a huge issue anymore.

>>19506918
As a Japanese knife enthusiast I purchased a vic to see what the fuss was about. It had numerous flaws.

Warped
Terrible edge bevel that needed fixing
Overly sharpened from factory - edge lasted 5 minutes on a rubber cutting board
Soft steel that doesn't hold a super sharp edge very well after sharpening.
Fairly thick behind the edge.

It's actually an overhyped, overpriced, knife people put up with because they don't know any better.
B-B-BUT SUBWAY USES THEM!!!! Shut up.

>>19506940
>as a retard who blows thousands of dollars on weeb knives I bought a $30 victorinox to see what all the fuss was about

>>19506940
>As a Japanese knife enthusiast I purchased a vic to see what the fuss was about. It had numerous flaws.
>Warped
>Terrible edge bevel that needed fixing
>Overly sharpened from factory - edge lasted 5 minutes on a rubber cutting board
>Soft steel that doesn't hold a super sharp edge very well after sharpening.
>Fairly thick behind the edge.
>It's actually an overhyped, overpriced, knife people put up with because they don't know any better.
>B-B-BUT SUBWAY USES THEM!!!! Shut up.

>>19506918
The victorinox sucks, the handle is lame and not conducive to pinch grip. It's not a joy to use or to sharpen. I wouldn't recommend it to anyone except an absolute novice cook that cooks twice a week at most.

>>19507151
>not a joy to use or to sharpen
it's a knife

>>19507144
>>19507134
>the average vic enjoyer's level of intelligence.

Lmfao.

>>19507155
And a high quality knife makes cooking more enjoyable and is fun to sharpen. If you used any kind of knife that was higher quality than door jamb steel and shoe rubber you'd understand.

>>19507155
Knifelet.

>>19507155
>this tool sucks and is annoying to use
>uh yeah it's a tool idiot
What the fuck is wrong is wrong with you

>>19507157
I truly can't tell if you're just trolling or not. You seem to legitimately know a lot about knives which is scary because it means you're actually this cringe inducing in real life.

>>19507157
>>19507160
>>19507161
>>19507164
wow really samefagging it up now. I must have hit a nerve

>>19507170
Get rekt idiot

>>19507157
>average weebknife enjoyer who only ever cuts paper
victorinox is based because they're cheap. nobody who actually cooks for a living is walking in with their one-off super steel samurai knife that'll chip itself on a carrot or turn into rust if you don't dry it within 30 seconds of it getting wet. oh sorry I can't prep onions today, wouldn't wanna fuck up my 1000x folded knife made of giganigga steel #2

>>19507166
>he doesnt commit hours of research on a niche topic just to have a well educated shitpost
do you even belong here?

>>19507179
Good thing there's plenty of options for stainless steels even with Japanese knives.

>>19507174
uh oh! someone knows how you use the F12 menu to edit text! we got a badass over here!

>>19507166
How remarkably stupid are you? Or is it just another case of internet brain rot?

People don't do this(>>19507144
Or >>19507134) in real life. Especially when I'm talking with them about knives.

>>19507184
I'm on mobile you dumb fucking faggot

>>19507179
Remarkable levels of poorfag cope.

>>19507191
what a coincidence, I'm on "mobile" too

>>19507182
at which point you just have a thinner knife with the same or worse edge retention as a western style knife.

>>19507198
It was not samefagging loool. More retarded cope from someone so mentally ill they cannot fathom being wrong. Lmfao.

>>19507198
Keep moving the goalposts and coping that you have no sense of samefag detection, dipshit. You can see my address bar, and other buttons and it's nothing like yours.

>>19507170
Aw, it's retarded

>>19507235
WHAT A MORAN!

>>19507218
thank you for finally admitting it

>>19507240
>I AM THE MASTER OF REALITY THE SECRET KING THAT RULES OVER ALL THESE FEEBLE PEASANTS NYEHEHE BOW DOWN TO MEEEEEEE!

>>19500819
Ohhhh desne.... white devil-san.... you rearry cutting those cheese brocks and soda boxes so carefurry with the finest 100 folded japanese steeru


weebs buying this shit are retards

>>19507218
>>19507235
>>19507238
Nah sike, I really was samefagging this whole time lmao. I was just upset that, in the end, Japanese knives really are just overpriced memes that I spend all my tendies on. Victorinox is just as good, if not better than any Japanese knife. After all, in the end, they're all just hunks of simple steel. My apologies for getting so heated, I just suffered a sort of ego death at the realization I've been wasting money on weeb shit.

>>19507253
>M-Muh-Musssst... cooopeee.. too... POOOOOOOOOOOR.

>Y-Y-YOU DONT COOOOOOOK STUPID AMERICAN! AAAAHHHHHHHHH!!

>>19507269
Please see
>>19507241

Your meltdown is absolutely hilarious. You do realize that the atleast 3 people you're talking to are the ones that know they aren't samefagging and you're just making an incredible fool of yourself, right?

>>19507279
Ehhhh? Aego ga desne?/...... Gweilo-kun......?....... nihongo ga desne ohayo sugoi.... why arr you rusing that knife to cut open box of deejorno peetza?

>spend $600 on a meme K-tip
>tip breaks when you try to debone a chicken

>>19507293
Sorry buddy, I don't like you or your weeb shit either.

>>19507293
But anon, if they don't make a power move then people who read this thread later are gonna think less of this anonymous poster

Anon's meltdown is so beautiful to behold. Keep going! PLEASE!

>>19507313
Best meltdown in a while. Weebs really channel the spirit of Hiroshima when they have a meltdown. Very funny to see.

>IF I EDIT THE POSTS LOCALLY IT MEANS THEY ARE REAL! MY POWER LEVELS ARE JUST TOO MUCH FOR THESE IDIOTS!

>autistic vic-cel can't imagine that he has an unpopular opinion regarding his shit tier knife

>>19507330
I think his point was that the original knife guy edited the (You)'s out of the screenshot calling out his samefagging. The samefag eventually admitted it here >>19507269

>>19507338
No. He did not edit out the (you)'s.

>>19507238
>>19507235
Look.

>>19507344
That's not what he said here >>19507269
Dude literally admitted it lol.

>>19507338
I was the original one to comment on it here >>19507174. If you look at the time stamps of the posts they're all within a minute of each other except for the two shown here >>1950723. Nobody is fucking retarded enough to buy a 4chan pass so this vic-cel's accusation falls apart with any inspection.

>>19507348
Are you really that brain dead?

>>19507352
A weeb that is constantly calling people poor is the literal definition of someone who would buy a 4chan pass.

>>19507352
weeb knife enjoyers probably buy a 4chan pass so they can rattle off another type of steel like it's a stain of weed before their thread 404s

>>19507356
I'm not calling anybody poor, I'm just saying victorinox knives are shit.

>>19507357
LMFAO

>>19507356
You strike me as someone who doesn't stew their crabs

>>19507360
Oh, well the original samefag was calling people poor. That's who we're talking about.

>>19507367
I told my auntie you don't stew your crabs and she thought that was foolish

>>19507367
There was no original samefag you poorfag.

This >>19507179 post is the definition of poorfag cope. I call it when I see it.

>>19507371
>I'm not calling anybody poor
>immediately calls someone poor
samefag 4chan pass user confirmed lol

>>19507379
Retard confirmed. Lmao. The meltdown is unreal and oh so funny.

>>19507361
>bro have you tried that new 1095 coming out of hokkaido?
>nahhh anon-san I'm more of a 52100 kinda guy, cuts through legal size paper like no other
>my dudes you haven't lived until you've tried some fresh W2
>that's a weird way to spell SG2/R2
dude JAPANESE KNIVES LMAO

>>19500819
Look up Victorinox 8 inch chef knife on Amazon. That thing is a workhorse and at $30 it's better than any fancy pants foreign knife out there.

>>19507379
I told Steel McBeam you don't stew your crabs and he said you were banned from the big game

>>19507390
finally, an actual good knife recommendation

>>19507390
>>19507404
>that vic-cel that doesn't own a wusthof and a bunka
Lol, lmao even

>>19507404
>>19507390
Mark Rippetoe heard about your unstewed crabs

>>19507415
>seattle mariners logo on knife
west coast tranny confirmed

>>19507404
>>19507390
I purchased one of these and was extremely dissapointed with the poor quality and flimsy construction. One of the worst knives I have ever used.

>>19507423
That's the wusthof trident. I live in Ohio.

>>19507425
I ordered a vic bread knife so I'm hoping this isn't the case for all models

>>19507439
Mercer bread knife is the best bang for your buck bread knife on the market. You got jewed again.

>>19507439
No, I think his must have been a fluke. Victorinox is very well known as a great knife company and when I checked the chef knife he's talking about it had like 10k positive reviews.

>>19507429
Nice try lol. Afraid you're going to get doxxed. I understand.

>>19507449
Imagine trusting the ignorant masses. That knife is truly garbage.

>>19507449
Your average Amazon reviewer has the brainpower of a disabled kitten and the average person buying a knife on Amazon has knife skills that would make Ragusea look like a master.

>>19501018
>>19501527
>>19501585
>>19501673
>>19502495
>>19506531
>>19506918
>>19507179
>>19507269
>>19507390
>>19507449
based Victorinox enjoyers

>>19507483
Seething vic-cel.

>>19507498
What?

>based Victorinox enjoyers

>>19507502
Never mind. It seems I've stumbled into some weeb's hissy fit.

>>19503740
>[citation needed]
>go ask a metallurgist if you dont believe me
you're a real simple dumbfuck, eh?. It's well known fact, I work with engineers, architects and metallurgists daily.

>>19507547
Prove it.

Count me in with the vic-cels I guess. Anything more than a Victorinox gets you diminishing returns REAL quick.

>have a VG10 gyuto
>after 2 years it looks way worse than any unbranded chink knife I've ever owned
tip is all fucked off, tons of chips, and it has rust spots even though it's never seen a dish washer. meanwhile my unbranded chink knife looks exactly the same as the day I got it 15 years ago and only needs a few passes on a honing rod to get back into cutting shape.

>>19507547
Literally show anything backing up your claim

>>19507568
Not with handmade knives. Factory knives sort of. I would pay a little extra for a non warped blade, correctly ground edge, etc. The quality control is really terrible on vics.

>>19507569
how often did you use the 'good' knife vs the 'shit' knife?

>>19507599
well I used the chink one for about 15 years worth of feeding myself
and I used the weeb one for the last couple years. between babying the knife and trying to keep my retarded room mate's hands off it I don't see how anyone could even begin to think it's a good idea to show up to work with a fancy weeb knife made of hard reactive steel .

>>19507551
yeh nah, go fuck yourself. I have no desire to prove anything to a mid-wit who can barely structure a coherent argument.

>>19507612
>vg10
>reactive steel
Anon, just tell us you treated the knife like shit.

>>19507620
that's my point, retard. if a VG10 weeb knife looks like shit after a couple years of careful use in a home environment it's gonna be a literal pile of rust in a working environment, or it'll just get stolen.

>>19507625
I have some Shun which are completely fine after 3-4 years of in home use under complete normal circumstances and definitely have not been babied, and they have no chips or rust on them. You very clearly treated your knife like shit.

>>19507633
well I guess now you know why the industry pros use cheap shit like victorinox. if a VG10 knife can't handle some basic meat and veg, no deboning or anything, the super hard and reactive steels are gonna fare even worse.

>>19507649
Shun are notoriously chippy, are you retarded?

>>19507659
I have a gesshin so I wouldn't know about shun, I use my knives for cooking rather than showing off my paper cutting skills on plebbit

>>19507676
Right, so you are retarded and misuse your knife and then blame the knives instead of the user. Got it .

>>19507679
what makes you think my chink knives were treated any differently over more than a decade of use? if some chink shit doesn't get rust spots after my roomie leaves it in the sink for an hour, why does my weeb knife get rust spots in the same conditions? do you think I ever wiped down my chink shit after cutting onions? of course not but with my weeb shit absolutely.

jap knives are thin and fragile, that's literally the extent of the debate here. go with a western knife if you want something that'll debone a bird and handle a wash cycle, get a gyuto if you wanna slice paper or make sushi.

>>19507612
It's idiotic to base your entire opinion of Japanese knives off a crappy factory made knife.

>>19507649
The average line cook tend to end up using Gordon's Choice or Winco or Victorinox because they're using pooled company equipment, and from the point of view of the owner all tools are consumable so it's cheaper and easier to just keep buying tolerably shit knives because your goon employees aren't going to properly care for the higher level shit. It's an accounting choice based on predictable expensing for a volume based business.

>>19507690
This post demonstrates exactly how little you know. Have fun with your bad opinions. :D

>>19507690
You obviously have terrible knife skills if you have a gyuto that's full of chips and don't know how to take care of a knife if a stainless steel is covered in rust. You're clearly retarded and have shit knife skills based off of what you've posted alone.

>>19507691
he says as a bunch of autists try to dunk on a $30 knife with their one off hand made knives overnighted from japan
>>19507697
and no line cook is gonna show up with an R2 gyuto because it'll chip, rust, get stolen, and cause more headache in the kitchen throughout a shift than a cheap western knife made to handle pretty much anything in a kitchen. cost is an entirely different set of problems
>>19507707
rust spots doesn't mean covered in rust, but I could imagine an R2 knife being the king of tetanus after cutting up some onions and going to take an emergency shit before you could dry it off.

Still getting WORKED by the 'Nox 'Brox?

>>19507723
So you admit the vic is a crappy factory made knife. Cool.

>>19507724
Rent free, seethe, and cope. Funny.

>>19507723
No line cooks are gonna show up with a knife of any kind for that reason, western or not. They're paid like shit and they know it'll get snagged or fucked up or whatever. That's why they use house equipment

I really enjoy this one, also it has a very nice blade shape, easy to sharpen

>>19507739
my entire point was that vics are based because they're cheap and can handle actual use in a kitchen. >>19507179
>>19507743
even the deli fags at a grocery store show up with their own knife roll.

>>19507744
bing zwilling

>>19507746
My entire point is that there are handmade Japanese knives that can handle actual use in a kitchen and perform significantly better in every way. Aside from corrosion resistance if you're using carbon steel.

>>19507746
Your argument for why Vic knives are better seems to hinge on them being shitty enough that people don't mind if they get fucked up rather than the actual quality of use

>that guy who brings a single Masamune Daimanko in his knife roll for his first shift

>>19507754
name one of those jap knives. my VG10 gesshin was $130 and it's just a shitty factory knife, apparently.
>>19507760
it hinges on that and the fact that a western style knife is more utilitarian, no cleaver needed.

>>19507574
I've never had any issues with Victorinox knives, even after replacing multiple stolen ones.

>>19507770
Munetoshi 210mm gyuto. 180 bucks. White steel.

>>19507770
Boy howdy I sure haven't mentioned gook knives once.

>>19507770
Anon, if you managed to damage a VG10 knife to the point where it's rusty and chipped I can only imagine the horrors you put it through. Even my wife's dumb ass hasn't managed to put any chips or rust into the vg10 gyuto I bought for her a year ago and she has the knife skills of a child.

>>19500819
Victorinox makes a very solid chef knife. It's nearly the industry standard. Once you go beyond that you're really only paying for brand image. Chinese, Japanese, German, it really doesn't matter.

https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B000638D32

>>19507799
>trust me I am an NPC.

>>19507779
so spend an extra $150 to get a knife that chips on root veg and rusts if you look at it the wrong way? I'm awarding another point to victorinox here
>>19507788
I'm just a home cook with room mates and basic knife skills from culinary school back in high school. If my VG10 knife looks as shitty as it does now you can't pay me to rock one of those super steel knives at home let alone in a working environment

>>19507803
An NPC would be the one shelling out extra money to feel like their $300 chef knife is somehow better than a $30 one that holds an edge and performs just as well.

>>19507806
A vic gets dull after cutting 1 onion and the edge rolls when you stare at it. The handle snaps off with the lightest of pressure. Blade comes prewarped for extra precision.
I'm awarding one point for handmade Japanese knives.

>>19507819
Directly tested your claims and you are talking out your ass. Very typical NPC behavior.

>>19507825
god weebs are insufferable. I've had my victorinox knife for close to a decade now with absolutely no issues, still sharp as the day I got it, no warps, handle solid. you're just making shit up to feel more japanese (you will never be japanese)

>>19507830
I've also directly tested my claims and you're the one talking out your ass to justify the credit card debt you're likely in from buying overpriced Japanese knives and anime figurines.

>>19507835
Only useful vic knife is their pairing knife. The chef's knife feels bad and is bad. Buy literally anything that's not stamped and has either a full or hidden tang and it will be 100x more fun to use and maintain.

>>19507825
I've been using my new vic for a few weels and it hasn't dulled any perceptible amount, haven't even had to hone it yet. was impressed at how polished and smooth the edge was, too. the only thing I like about weeb knives are the handles, I wear a men's small golf glove so the pinch grip works a little better than it does with my big handled vic.

>>19507844
aren't japanese handles designed to break?

>>19507847
no idea

I really wish Victoria Knox would just buy a fucking ad

>>19507835
>use knife for decade
>hasn't dulled at all
Opinion in the trash. Lmfao. Who am I arguing with?

Want me to post my vic with a clear warp? I bet you'll just deny reality more if I show you how wrong you are.

>>19507841
Prove it. Post your knives.

>>19507844
You're not so bad. I was responding to someone who is speaking in hyperbole to stupidly prove? His point.

>>19501554
>>19501575
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>>19507873
Been reading this entire autism tantrum and holy shit. This guy may be the most unhinged weebposter of all time. The mere mention of that victor knife sends him into an uncontrollable rage. Truly, the weebpocalypse is upon us. But really, this guy is about to shoot up a culinary school or something lmao.

Didnt read.
Thanks for all the (you)s. :D

>>19507916
Aw I only got 3 (you)s

I don't even use jap knives, this guy is really fucking insistent about bringing up Japanese knives at every opportunity

>>19507936
Wtf, is that a Mariners themed knife?

>>19507936
Knife and sharpening threads are almost always just shit flinging contests. I'm having fun shitting on vic-cels.
If there was anyone asking any sort of real question I would answer that as well, but everyone seems more intent on flinging shit.

>>19507944
You're goddamn right, and the twins are going down

>>19507954
the guy who buys weeb garbage sitting here acting like he's the resident authority on good knives

Steel is literally all the same.

>>19507963
Do you actually believe that vic knives are good? Serious question.

>>19507963
Post knife, coward.

>>19507967
What the fuck did you just say you little bitch

>>19507974
I did, I have the Mariners knife.

>>19507969
dollar for dollar best knife on the market

>>19507978
I have the Mariner's knife and I don't shit on weeb knives. Just Vic's

>>19507978
You have never even sharpened that thing. Shut your whore mouth.

>>19507978
Don't claim my knife you stolen valor fuck

>>19507985
Oh wait you're based, my b. Knew that guy was a massive coward.

>>19507981
My Ikea knife is without a doubt superior to the vic-shit knife I owned. Holds a better edge, takes more of a beating and has a full tang. There's a reason why I still own my Ikea knife and gave my vic-shit knife to my sister.

>>19507993
>ikea knife
>superior to literally anything

WHAT NOW VIC-CELS?
Warped. SHIT QUALITY CONTROL.

>>19508010
>barilla

>>19508001
Superior to a vic-shit knife. One is a durable work horse and beater knife. The other has a shit handle, bad balance, sucks to pinch grip, and feels like it can fall apart at any second.

>>19508014
NOT MINE.

>>19507170
fucking retard

>>19508174
>>19507269

>>19508226
>>19508174
Only a vic-cel would be so delusional to fall for something so obviously fake.

How do I make vertical cuts into an onion in order to dice it using a German profile knife?
Am I retarded for thinking you really need to rotate the knife upwards as you slice in order for the tip to reach the board?

>>19508443
If you position fhe knife correctly it will leave just the very last bit uncut keeping the onion together for easier dicing.

OP is such a dumb faggot that a Victorinox is too good for him.

>>19508625
Nice projection. Got a real argument, chump?

>>19508625
*her

>>19508680
Yeah. You have to be a massive retarded faggot who knows nothing about food and cooking to come to this shithole asking advice about anything. OP is too stupid or lazy to find out this information on his own so he comes to the fast food and racism board to ask a basic bitch question about knives. Smart move. OP shouldn’t be handling anything sharper than a Play-Doh kitchen set knife.

>>19508717
Hey mister, you sound angry. Who made you so mad?

>>19508877
You’re supposed to ask
>who hurt you
Dumb n-person can’t even reddit right

Retarded arguing aside, give me one German, one French and One Japanese brand that are the best overall in their respective categories. Rn, I just have some rando santoku that I got as a gift years ago and just just chipped the tip off of.

>>19508942
S-s-sorry mister angry man.

Can you please forgive me, pleass?

Who hurted you?

>>19508961
Anon, that's not a question that can be answered the way you want it to be. Do you want something a similar size and blade profile to what you had before, do you want something that is heavier or lighter, do you want something that's a harder or softer steel, do you want carbon or stainless steel, do you want a full tang or hidden tang, do you care about what kind of finish it has, how much do you want to spend? I love my Japanese knives but I'll usually recommend Zwilling to somebody like you because they're about the least expensive knives you can get for the quality offered.

>>19509037
I'll also add, the best thing you can do for yourself is to go to a kitchen supply store or specialty cutlery store and hold and really get a feel for a few different knives with different blade profiles and style of handles and use that to choose what you want.

>>19509037
One doesn't have to be full autist to go in the right direction. I admit, I'm not up to speed in the way you are at this point. But I have been really putting effort into getting properly better at cookery over the past ~18 years and I'd just like some general recommendations for brands that are top-tier. Thanks..

>>19509037
What a condescending answer. No thanks.

>>19508961
Japan is the only place making French knives

>>19500819
best home cook knife. half japanese, half western.

>>19502061
>anon didn’t forge a titanium san mai knife for maximum performance
Ngmi

>>19509066
You’re a home cook posting on /ck/, be realistic. Get the 8” Victorninox, see how you do with it, and then consider a more expensive ethnic knife. Expensive knives aren’t going to improve your cooking.

Throwing in with the vics here. Got this guy here a few years ago and it keeps its edge for months, has a great weight, is easy to use, easy to sharpen, feels indestructible. I'm sure there's better but overall I prefer it to some JAPANU SHTEERU that I would have to spend $500 on and need to coddle

Weebs sepuku (woth a basin nearby so you can wash your dumb knife)

>>19509259
Personally I think most home cooks are better off with the fibrox santoku

>>19501552
I did have a pairing knife disappear but that kitchen was extremely disorganized so it most likely got misplaced

>>19508961
I've seen Wusthof ikon/Zwilling pro being suggested as the best Western style knife maker
If I needed a knife I'd probably get one of those

>>19500819
Wusthof classic Ikon is the best line of knives.

>>19509200
What brand?

>>19509830
Zwilling

The victorinox is the worst knife I have ever used. Even much cheaper lnives have performed so much better for me.