/ck/ - Food & Cooking

I've got a couple of tojiros, a couple of suisins, and some other random things (vintage murkin, chinese, taiwanese, and japanese)

Grew up using wusthof, they're fine, used some sabatier, that's good stuff too. I prefer Japanese as a general rule. If I wanted to bash through food with a mallet, I'd use the mallet that I also own, but knives supposedly for cutting, last I checked.

>>5525782
I have these because I can.

>>5525865
Expensive knife thread?

>>5525868
I have many expensive things related to cooking...

What brand of knife would you recomend if money were no object?

hey faggots i want a sushi knife. Any suggestions?

My knife kit aka my bae

Got my chefs knife
My pairing
My 5 inch boning knife
My shears
My roasting fork
My honing stick
Japanese knife
Serrated bread knife (least fave)

And yeah that's it

Love em tho

>>5525872
Like sharpening things.

>>5525905
>buying a box set instead of one stone at a time according to need

I hate people like you

>>5525917
Box set? I store it in a box if that is what you mean.

>>5525924

It looks like you bought a big ass pile of stones in a set from one of those websites that sells "starter sets". Epicurean edge, is my guess.

>>5525924
I FUCKING HATE BOXES BRO LAY OFF

>>5525905
>cat

8/10 would pet

>>5525927
You sound upset.

>>5525927
I did buy some of the stones from there and my chef's knife as well, but not everything is from there. But as >>5525933 said, you do seem upset.

>>5525931
He doesnt look so bad.

What's the point of buying expensive knives? Is there a difference between an expensive brand like Konosuke and a sub $10 brand from Wal Mart? All you gotta do is sharpen it when it gets dull, right?

>>5525945

The expensive one has to be sharpened less. Also it is more grorious because it's from nippon and has over 64,000 layers and can bisect a knight.

>>5525952
>The expensive one has to be sharpened less
Oh, how wrong you are.

>>5525941

Well, when I was your age we had to sharpen on the sidewalk for five years before we were allowed to use a stone, and when we passed we could only have ONE STONE. I had to enlist in the marines and kill fifty japs with my bare hands in okinawa to get my stone collection up from one.

You kids these days have it easy.

>>5525952
So it's better to just get a good sharpening stone. Fuck spending hundreds of dollars for a knife.

>>5525952
>bisect a knight.
Pleb

>>5525954

No U?

Obviously, there are exceptions to every rule. Why don't you post again about lobster was served to prisoners, sperg lord.

>>5525956

Anyone who buys an expensive knife without buying an expensive stone is a fucking moron, if that's what you're asking. My sharpening gear is worth about 1.5x the total value of my knives.

>>5525956
He is wrong anyway. The expensive knives usually need to be sharpened more since they are made with laminating softer and harder steels. Expensive knives are made for that they can be easily sharpened but they lose the edge also faster than just hard as fuck steel.
They are made for someone who cuts shit all day for 10 hours straight, like a cook and who wants even result.

Pic related is the knife I probably use the most often, probably using it wrong too.
>>5525945
In addition to the kunt recker, I just got a giant kitchen set at Fred Meyer when it went on sale.
No complaints, but who knows maybe I'm missing out.

>>5525963
>the expensive knives usually need to be sharpened more since they are made with laminating softer and harder steels

>>5525970
and it's true

>>5525972

sure buddy

>>5525945
Different hardness in the metal. Different edges.
Konosuke vs Wal-Mart brand is especially noticeable when you're working with fish for sushi.
Or when you julienne fucking carrots.
Otherwise, a generic knife is fine for general use.

>>5525974
Well why the hell would expensive knives be more expensive if they were just made from a single piece of metal shaped into form?

>>5525963
>The expensive knives usually need to be sharpened more since they are made with laminating softer and harder steels
They wont have to be, the cutting edge wears down slower on nice knives due to their hardness, however they are more brittle so it takes more care to use one without chipping it. Although chipping only occurs if you are a retard anyway.

>>5525965
I use that knife often as well but only for some tasks like peeling potaters. I wouldn't use it to chop vegetables or cut meats.

>>5525979

"expensive knives" is a pretty broad term.

you seem to be describing clad knives also sometimes labeled as "warikomi". these are hard, less corrosion resistant steel in the center with a thin layer of stain resistant steel jacket. the jacket is to make it less likely to rust horribly. these are generally mid tier knives.

truly expensive knives are more expensive because they are labor intensive and the buyers see them as a sort of art or at least, a highly refined craft. you can get a state of the art knife for $200. the $1000+ knives are because people want to own a genuine doi or whatever, before he dies.

>>5525945
what's the point of buying expensive cars?
what's the point of buying expensive clothes?
What's the point of buying expensive ingredients?
What's the point of buying expensive homes?
Nice things have advantages, sometimes more for art than anything else, but also, even in art, there can be functionality.
Enjoy your slave labor, lead-ridden and full of imperfections steel, arsenic laden plastic handles, coated blade, prison shank, if you want. Some people like to spend their money in different ways, for different reasons. If you're only concerned about functionality and maintenance, you never know what you'll get with that Walmart shit, either. Also, try doing with that shit what I put my knives through on a regular basis, and you will start to understand the differences in performance, comfort, and durability.
Admittedly, for the average cook, (meaning not a ton of prep on a daily basis) a lot of performance characteristics won't be distinguished very much anyway.

My roommates destroy everything they touch. So fuck it, cheaper is better.

>What do you mean keep the ceramic plates and butter dish off of the cutting board? What does it matter if I stack the knife with other metal utensils? I didn't put that horrific gouge in the edge, why are you such a busybody anon?

>>5525893
Long, thin, HRC 62 or harder

Just got them sharpened

Why would I give a fuck about other nip brands when Tojiro exists?

>>5526044
>getting them sharpened instead of sharpening them yourself
>losing a good inch off your blade
In the end the loser is you

Since were talking about knives, do you guys recommend a natural stone? I have a few Japanese knives I'd like to clean up.

>>5526060
Fuck no, manmade oxides all the way.

But seriously, get diamond grit stones.

>>5526050

because tojiro doesn't make anything that's plain old normal carbon steel. it's all either clad or stainless or kurouchi.

>>5526055
Where'd you get knives sharpened that they take off a whole inch of material? My buddy just does them for me with a series of waterstones going up in grit.

>>5526065
Who gives a fuck about nip carbon steel when CCK exists and O-1 custom makes are everywhere?

>>5526055
I'm all for people learning to maintain their own tools, but it looks to me like they received a nice edge. Not that I can tell a whole lot by the pic, but, at the very least, it looks like an even bevel and decent polish on the edge.

>>5526072
The sharpeners in my area in NYC are all nightmares and the ones in jersey are even worse

I just do it myself. Whenever a friend f mine gets theirs sharpened their 10 inch turns into an 8 inches

It's depressing to watch

>>5526072
Hold up this is me again, the nj/NYC person

Why don't you just use your own water stone? It's not that hard

>>5526092
Shitty, I wouldn't expect that from NYC but I've never been. I guess I'm lucky. I usually do sharpen knives with a natural stone or hone them with a ceramic rod but my buddy is meticulous as fuck so when it's needed I get it done. You can see the Mac is beat, and I let dumb prep kids use my Yoshihiro during service once and they over honed it cause they thought they knew what they were doing so the edge was dull and off centre, neither could even cut a firm, unripe tomato prior, now I can cut up the bills.

>>5526097

Look at my other post

>>5526112


I have a natural stone which I do use usually but my knives were fucked prior, but since I can have them done with multiple stones going in increasing grit, you get a really good edge with great retention (assuming the steel is good and you hone it every so often etc). Plus I was tired and lazy after working fathers day.

>>5526112
Pls send ur friend over to nj or NYC and let me keep him forever I will feed him and read him bedtime stories 2 times a week

Also is it me or are prep kids becoming stupider? Like I was very recently just a prep kid but I wasn't borderline retarded like some of the people that work prep nowadays

>>5526122

I'll tell him you offered. But prep kids these days are awful, I think most kids just aren't prepared for the stress/amount of work you do in a kitchen. We have a prep/dish kid who is a mess, he's 17 and gay (nothing actually wrong with that) but he plays it up and is essentially acts like a prissy 14 year old girl. He shrieks at loud noises (so all the time), and has literal hissy fits when we tell him he's misplaced something. I'm talking on the verge of tears because he misplaced some shallots or some shit. The only reason he still works here is cause his mom makes excuses, claiming ADD is the reason he's shit. Which is ridiculous since I know people with ADD who can work just fine in the kitchen. Another prep kid is a huge stoner who comes in high and is so fucking slow with no common sense, I let him borrow my knives once, then found him using no cutting board, just metal on god damn metal. I caught him trying to fix the damage later by using the highest grit diamond course honing rod we had but he was going at way to much an angle, just making things worse.

>mfw

>>5525945
Yes you are much better off just buying a combo stone and learning to sharpen properly yourself.

I did a lot of research recently into an expensive knife but then found a kitchenware store having a closing down sale and picked up a whetstone for $30.

Watched a few videos on how to sharpen (rouxbe had the best imo) and started practicing on my shittest knives first. They were so blunt it was like cutting with a doorstop.

No they are sharp as fuck and learning how to sharpen has changed my life in the kitchen.

>>5526044
Dam the mac looks #rekt. Whoever sharpened that should give you your money back.

>>5526147
>shrieks
>actually feeling insulted when he's the one making the mistakes
>stoners
>fucking up using a honing stick

how did you not murder suicide them all?

like I don't want to brag, but I was a pretty awesome prep kid. Managed to become pretty tight with the sous chef and most of the people on line. We had some shit preppers, but everyone was too scared of the sous (and the chef de cuisine whenever he showed up) to fuck up anything.

shit man. kids these days. Like, I know I'm pretty young and stuff still but damn man. Kids these days.

So im looking to get a chef's knife and have no idea what im looking at. Wat should babies first knife be?

>>5526316
i prefer my wusthoffs. They're awesome quality and they can cut like no other

>>5526245

It was rekt before, never let a stoner touch your knife.

Henkels and Wusthof seems to be the premier high quality knives on the market. Can anyone who's used both give a recommendation?

>>5526330
Fibrox is great for 50 bucks, for 100 you can get a Mac, or Global. Look up these suggestions and see what looks best for you.

>>5526316

I live in a small town so in the summer we have to take the kids we can. I started in prep and just worked my way up, so I know what you mean.

>>5526357

I've used both and have liked both, use whichever feels better in your hand.

>>5526085

Because nip carbon steel is cheaper than O-1 custom knives, and no one wants a fucking cleaver

>>5526112

no, he doesn't know where to look. there are people who will do it right here, but only rich idiots pay $25 per knife. obviously, if you go to the guidos driving around bensonhurst with a milk truck and an electric grinder charging a buck per dozen, you're going to get your knives raped.

I'm sure the same is true in NJ, I'm pretty sure one of those japanese knife sharpening internet guys is from NJ.

>>5525782
I use MAC Ultimate knives. They were the best ones they had at the store and they will last a lifetime. They will take a razor-sharp edge if you know how. Best knives I've ever used, and I've used knives from pretty much everything out there.

I am working on finding a Konosuke Kiritsuke Blue #2 or White #2, but they are very hard to come by in Denmark.

>>5526875
>nip carbon steel is cheaper than O-1 custom knives
Except it isn't.

>>5527682

Fujiwara FKH 270mm gyuto: $90
Masamoto HC 270mm gyuto: $200
Kohetsu Blue #2 240mm gyuto: $124

I'd like to see your prices for custom made O-1 steel. The reality is you cannot come close because labor costs money and these are mass produced knives, you dumb, dumb retard.

inb4 you meant super weeaboo 64,000 layer hand made NBTHK TOKUBETSU SUPER 9000 JUYO TOKEN KATANABOCHO made by virgins from purest tamahagane. the only way you can win the argument is by pretending you were being retarded. Protip: you weren't pretending

whats up with expensive knives? i got my shit from the salvation army for 1$ and i just keep it sharp.

>>5526055
...an inch?
Nigga are you haaving your knives sharpened at a hardware store?

>>5528294
I don't have them sharpened because the sharpeners in my area are all shit

I sharpen my own

>>5525782

Mostly Wüsthof Classic Icon. Pic related; they're my babies. I even named them.

Yeah, I'm a cunt.


- Wüsthof Classic Ikon Chef's Knife 10' - 'Alexandra'

- Wüsthof Classic Ikon Chef's Knife 8' hollowed edge. 'Gordon.'

- Wüsthof Classic Ikon Santoku knife. 'Nobu'

- Wüsthof Classic Ikon Pearing Knife. 'Shiv.'

- Wüsthof Classic Ikon Bread Knife 'Brioche'

- Victorinox Utility knife. 'Miss Swiss.'

- Unknown utility knife. 'Vernon'

- Kershaw 1120M TaskMaster Kitchen Shears

>>5526221

I recently bought a Chef'sChoice 1520 AngleSelect Diamond Hone Electric Knife Sharpener. It does Asian and Western, and it finishes as sharp as I've ever had them.

I test for sharpness by seeing if the blade catches on my fingernail when I hold it at a 45 degree angle.

Is there some problem with this I'm not aware of?

>>5528902
if you were spending that much you should have gotten an edge pro. tuck thosenelectric sharpeners.

>>5528911

But how do *you* determine whether is sharpens well or not?

This thing took not only all my knives to as sharp as they came back from a pro, but a bunch of old, cheap knives that were probably never sharp to begin with made out of crummy material.

while it may get them sharp ike they need sharpening a lot sooner. plus you don't get the control you have with an edge pro and you cant change up the level of sharpness or fix a really fucked knife.

>>5528935

How long they stay sharp is a function of the blade's material, not the sharpener.

The sharpener brings the blade to a 20 degree angle or a 15 degree angle (Western or Asian). That's it Getting to that measurement. It either does or it doesn't.

And this has fixed a fucked up knife - but I guess I am unsure what you mean by fucked up.

>>5528943
partly but how well it sharpens on a micro level alsondetermines how long it stays sharp.

by fucked up I mean one that has to be reground or flattened or small chips.

don't get me wrong I got one of these for the house knives at work and does a good job but not as good as an edge pro for.the same price. ours doesn't do one sided knives though

>>5528952

Micro level is not too relevant since the blade does it's own thing at that point which is what you use the honing steel for.

What do you use to measure how well a device sharpens a knife? I'm content with putting my fingernail towards the ground at a 45 degree angle and seeing if the knife catches it.

>>5528967
honing steels just realigning the parts ofnthe blade.that have folded in on itself.

I usually testnit on something like a peach skin or tomato. running across the nail is goodnif you do the full length to check for any abrasions

I have a small set of Shun classics, including the 8" chef knife, the dual density utility knife, and the paring knife.

I also have a Kyocera ceramic santoku, which I use the most because it doesn't go dull no matter what, unless you bang it on a countertop or something. Plus it's dishwasher safe, unlike the Shuns which have wooden handles.