/ck/ - Food & Cooking

>>5016110
Yeah, getting a good knife is really nice
it takes a bit to get over how nicely it cuts if you've just been using shitty ones

I remember the last knife I got, for maybe a week or so afterwards nearly every meal involved sliced/diced/chopped veggies.
Dicing with a new knife is just a treat

Edge looks convex. Did you reprofile it? I'd hate to axe through veggies with the stock edge on a belt sharpened Shun.

shuns suck ass. the edges chip on them. they are great when you first get them but turn to shit soon. might be ok if all i did was eat raw fish asian faggot food but they cant hold up to real foods

>>5016326
>the edges chip on them

Maybe if you use them to pry open cans and shit.

If you can't take care of your shit, you shouldn't be allowed near open flames. Someone might get hurt.

The best kitchen knives you can get are the Mac Ultimate series.

There is nothing better.

>>5016492
Thats quite a claim. I've seen knife sets go for over 5000 bucks, what about those?

>Zwilling’s Fridour ice-hardening technique results in a harder, sharper blade that is corrosion resistant and highly elastic.

>Precise lasers are used to ensure each blade’s edge is at the optimal cutting angle for maximum sharpness.

>precision forged using Zwilling’s Sigmaforge process resulting in an exceptionally hard yet flexible blade.

>>5016498
>knife sets
>quoting silly sales literature about "ice hardening"
>using the factory edge even for a second
>not even knowing what kind of mystery steel your $5000 knives are made from

>>5016498
Zwillings steel is generally sub par. They also have inferior handles, as well as a blade shape that is not very practical.

They're made for women.

>>5016351
Have you worked in a commercial kitchen?
I find that if I knife can last there with reasonable use then it is a good, sturdy knife

>>5016498
>ice-hardening
Explain that to me Mr. Metallurgy. Wait... Ya can't?

>>5016502

No but I know a guy who does and he uses Shuns. They're not fashionable anymore because VG10, but he's been doing it for a while and I gather they're good enough for him.

You fags are like middle age women arguing over who's jewelry is better/more expensive.
It's embarrassing.

>>5016505
Can jewelry cut a fucking pig carcass into edible pieces? DIDN'T THINK SO!

I like my Zwilling chef knife. They make neato knives.

>>5016504
Looks a bit expensive- how long has he had them ?
http://shun.kaiusaltd.com/knives

>>5016503
So tempering in ice water wouldn't super laser harden steel?

>>5016513
>super laser harden
No. The harder the steel gets, the more it becomes bittle. You can't do much about it.

>>5016513

I don't know, maybe 8 or 9 years? Just guessing. You can get VG10 knives for less. You can get better knives for about the same price. But I've never heard him complain about them.

Keep her sharp and she'll serve you well every day, unless some idiot mistreats her.

I don't need anything else except for big meat work. There I have an old chefs knive which works fine.

>>5016525

>Wüsthof

You...you RICH PERSON!

>>5016522
>vicky.jpg
>mistreats her
Victorinox knives cost $30, are good value, and exist to be mistreated you delusional homeless twat.

>>5016512
Is dey be comfy to handle?

>>5016513
>So tempering in ice water wouldn't super laser harden steel?

Tempering has little to do with hardening steel. Hardening and tempering are entirely different processes. First the steel is hardened, by quenching. Then, afterwards, it is tempered to improve its toughness (aka make it less brittle).

>>5016531

I have no problems with the handle being uncomfortable, slippery or whatever else could be bad about it.
But I guess it always depends on your own hands, doesn't it? Can't generalise that.

Shun is dilettante's knife. Not pro gear, but not everyone needs pro gear. How many lawyers dick around on weekends with Custom Shop Stratocasters? How many bankers have Nespresso machines in their homes?

If you have the dough and want to blow it on something fancy that you like who gives a fuck whether or not it's pro gear? Pro gear can be drearily utilitarian...

>>5016532
So cruel, so rude.

I bought a Kiwi knife for like $10, and it's incredibly sharp. Sharper than my Global. I'm starting to feel that the whole ultra-expensive German/Japanese knife industry exists just to fuel elitist knife wankery.

>>5016546
>I'm starting to feel that the whole ultra-expensive German/Japanese knife industry exists just to fuel elitist knife wankery.
You think? Call me a commie if you like, but 90% of my needs are handled by pic related.

>>5016546

Congrats. Your new Kiwi is sharper than your used global. So what?

Any knife can be poorly sharpened or properly sharpened. You can go get a piece of scrap metal and put a shaving-sharp edge on it if you wanted to. The important factors are how long does it stay that sharp? Do you have to touch up the edge every few days or every few weeks?

>>5016546
If the steel is good, it has a good edge on it and it's comfortable then that's enough.
Some people are elitist and others just like nice knives. Most know that you have a better chance of getting a good knife from a country that prides themselves on fine manufacturing.

>>5016492
LOL get on my level

>>5016555
That is a very close contender.

>>5016562
lol so cute

it's like you guys don't even care about using your subpar knives.

>>5016577
>it's like you guys don't even care about using your subpar knives.
Most of us are home cooks. I don't know about you, but many of the best home cooks I've met use what you'd consider subpar knives.

Like I said earlier in this thread, there's nothing wrong with dilettantes blowing their dough on luxury items that make them happy. But the fancy knife doesn't make you a better cook, just like the expensive guitar doesn't make you a better musician.

>>5016546
those are nice looking, muh dick is hard.

>>5016585
>not realizing that farberware is super liquid nitrogen cooled using highspeed wind tunnels full of sand to create the Elite Farberedge™, which has over 9000 cutting vectors.

This also is a better knife than many of you have ever owned, and it's $13.

>>5016636
Shit

Old Hickory 8" Butcher knife

>>5016546
I have just ordered all three of the KIWI knives AND the Chinese all metal cleaver, I have always wanted to try them. Seeing them all so cose together has pushed me over the edge....

BTW for some proper knife porn go here:

http://www.kitchenknifeforums.com/showthread.php/7655-Show-your-newest-knife-buy/page200

>>5016644
>mfw I use it as an /out/door knife
>my face is knife

>>5016529
Wot? I got it for like 40 € here in germany.

>>5016669

That's funny, I only see them for 100+€ here. In Germany.

Then again, I got my Zwilling knife for 16€ because there was a scratch on the blade's side.

>>5016677

I was talking about knife shops.

>>5016673
Wot are you talking about, it's on amazon for 50€. I got mine a few years back though, it was some "sale".

Muh babies

>>5016673
100 Euro is not really that expensive either.

The really good knives start at about 300 Euro.

>>5016679
Yeah, shit's expensive there.

>>5016682
Sorry, I know they're good knives, but the top one is so damn ugly.

No camera but I have a drawing of it

How many people do you know buy fine-ass knives to complete their remodeled kitchen, and then never actually use them or only use like one of the paring knives for everything?

>>5016699
I remember this thread

Am I an oldfag already?

>>5016702
I hate this shit, I helped a friend cook the other day and wanted to dice the vegetables with the santoku he had hanging from this fancy magnetic stripe at the wall. He was like: Here, take this small shitty pairing knife, I don't want to clean my good knife and it would rost if you get it wet.

WHAT THA FUCK REALLY???

>>5016709
Precisely. Or the ones who buy awesome china and then never use it because they're always "saving it for a special occasion" that never comes.
These things are expensive and pretty, yes, but they're also tools. They're built to be used, and a tool that is never used is the most useless thing in the world.
If you want to buy something you'll never use, get a painting for your wall-it'll be prettier, and might even cost less.

>>5016704
This is one of those recurring threads like:
- My way is the only possible way to make coffee
- How dare you overcook a steak?!
- Leave beans out of chili autism general
- Ramen? yes
- If you don't appreciate beer on all the levels I do, you probably don't suffer from Asperger's.

>>5016691
ugly? looks sexy as fuck. I can't imagine how great it must feel cutting with that knife

>>5016548
Mah nigga. I bought a dirt cheap $12 cleaver at an Asian store two years ago and I pretty much use it everyday. It's sharp, durable, and really versatile.

>>5016771
I got an old one off my mom, fucking love my cleaver.

>>5016795
>ceramic
plsgo

>>5016816
why ?

>>5016830
Becaus U are Quranic, U a terroras.

>>5016795
I have that one. I never really use it except for very fine cutting.

>>5016838
ok

>>5016830
because steel is sexier

>>5016795
I got one of these for my birthday. It was really brittle and pieces chipped off when cutting a broccoli stem. Never again.

>>5016636
Ten bucks on LifeandHome.com

>>5016816

But they look pretty

>>5016546
>a knife is good because it's sharp

kind of like how a shirt is good because it was ironed?

lol

>>5016110
>I got it yesterday. And its the better knife I've ever owned!

Well yes, it's still factory sharp.

>>5016795
Worst on in this thread.

my babies.

>>5019812
whoops, forgot image

>>5019815
>Wüsthof
Mah nogger.

>>5019474
never doubt 4chan's ability to muster the opinionated ignorant

>>5016509

Can your knife fell a fucking tree into usable pieces? DIDN'T THINK SO

>>5019858
Can your chainsaw cut concrete like butter? DIDN'T THINK SO!!!!1

>>5019821
I use to work in an ice cream place, the look on people's faces we they were using single brain cell on my saying "I'd like a nigger please" was priceless

>>5019815
We have almost the same paring knife.

>>5020212
who is "we"