/ck/ - Food & Cooking

Apply yourself

>disregarding germany, china, spain
>disregarding japan's knife production because you want to be contrarian and japanese on the cooking section of a site dedicated to discussing japanese culture and media

>>6411852
Japan's knives are way better, give it up. Vastly superior steel, better manufacturing techniques. It's really no contest.

>>6412132
Japanese steel make from japanese earths is really quite shit.
Some have however managed to create very good knifes and other cutting implements with it, and should be admired.

>>6412142
They use a unique process called "importing" to get the steel high quality enough to make good knives.

>>6411852
OP, I completely agree.
Thiers-made knives blow everyone right the fuck out of the water. I've been using Sabatier for years and years now, plus a few Chambriard, and I'd never in a million years give them up. Ever. Ever ever ever.

>>6412312
Sabatier isn't a single company, it's a trademark shared among a bunch of French companies

>>6412328
Yes, I know. Theirs Issard. But it's perfectly normal to refer to Sabatier as a brand.

>tfw you will never go back to European knives

>>6412381
what the flying fuck is that thing on the right?

>>6412575
A terrible knife that was gifted to me.

I sometimes use it for lobster shells. Other than that, it's useless.

>>6412381
can i get a rundown of everything there?
is 7 a santoku? what maker?

>>6412579
i see,

ok then, out of all the like....8 "chef knives" you have there, what do you like the most and least and why?

>>6412586
From left to right:

US Army Surplus Cleaver (rarely use it. Sometimes to crack crab shells or chop through thick bone)

F.Dick 1905 210mm Chef's Knife (beater knife with good steel but nothing exceptional. A little to much belly. Was built for rockers, not choppers.)

Mac Mac Professional MSB-105 265mm Bread Knife (best bread knife you can get)

Yoshiaki Fujiwara "Kiyoshi Kato Workhorse" 215mm Gyuto (Best knife I have. Takes an incredible edge, great food release, great profile, weight, thickness, it's just fucking perfect. A bit reactive at first, but that subsided fast. I have ultimate respect for Mr. Kato.)

F.Dick 1905 90mm Petty

Hinoura Tamashii 205mm Gyuto (White #2 Steel, nice flat profile, great kurouchi stainless finish, very thin behind the edge. Second best knife I have. Incredible light weight.)

Masakage Shimo 150mm Petty (nice White #2 petty. I use it for small tasks like if I only need to prep a single onion and some garlic. Takes a killer edge)

F.Dick 1905 210mm Slicer (stainless flexible slicer. Not much else to say)

Masakage Koishi 240mm Gyuto (Aogami super steel clad in stainless. Nice cutter with great balance. It has a very nice heat treatment and keeps its edge for a very long time. One of my faves)

Mac Ultimate SKS-105 265mm Slicer (Great slicer. Can also be used as a chef's knife. Very nice stainless steel)

Miyabi 7000MCD 200mm Gyuto (ZDP-189 stainless steel with a rockwell hardness of 66. Don't need to say much more than that.)

>>6412598
continued

Teruyasu Fujiwara Nashiji 165mm Nakiri (great knife if prepping LOTS of vegetables. White #2 stainless clad and takes a lase edge. Has a very nice handmade aesthetic to it)

Masakage Koishi 150mm Honosuke (perfect for breaking down chickens. Has a surgical needle tip so getting all the small scraps of meat along the joints and bones is a breeze. I love it)

Mac Ultimate SBK-105 265mm Gyuto (best knife that Mac makes. Incredible balance, sturdy, takes a great edge and is an absolute workhorse. Best handle in the business.)

F.Dick 1905 180mm Santoku (Good solid santoku. Nothing special. Don't use it that much.)

Victorinox 300mm Rosewood Chef's Knife (fantastic for heavy duty butchering or any rough work. It's indestructible. Takes a very good edge for a cheap stainless. Probably the best budget knife out there.)

Eva Trio Orca 240mm Chef's Knife (fuck this knife. It's bullshit. terrible balance, terrible handle, terrible steel, terrible profile. Shit.)

>>6412591
Best is the Yoshiaki Fujiwara. Worst is the Eva Orca. Orca is a terrible knife all around while the Yoshiaki is a masterpiece in balance, thickness, grind and edge-taking. Not a beginner knife. More of a near-endgame knife. Kiyoshi Kato (the maker) is an absolute perfectionist and it shows.

https://www.youtube.com/watch?v=TgtFgJR-U_E

>>6412328
>water is a chemical
Autism, the post

>>6411852
precision -> japanese
useability -> german
trash -> french

>>6412730
switch around german and french

Everyone ITT is now aware gyuto and all subsequent Japanese knives were copied from the French Sabatier knife and before that the Japanese didn't really have any kitchen knives at all, just hachets and chisel ground scrap steel utility knives

>In b4
>but muh glureeus weeb cuisine
>ferlderd ovhur 9000 tiems

Even the word cuisine is french

>>6412753
And?

>>6412753
Everyone knows this.

The japanese took the sabatier profile and upgraded it with better manufaturing process and better steel. It's not some sort of secret or something that people are in denial about.

That's why there are generally two types of Japenese knives, contemporary double bevels, like the Gyuto, nakiri and santoku, and traditional single bevels like the yanagiba, deba and so forth.

What is your point?

>>6411852

Can someone explain why I should spend a lot of money on a knife? I have a $8 one from wal-mart that I keep shark with a $5 sharpener from amazon.

I can't imagine another knife being sharper. If it starts to get dull, I just sharpen it.

I don't have to worry about fucking it up because I can just get another one when that may happen in a few years.

How does a more expensive knife cut better?

>>6412787
Just wallow in your lack of knowledge.

It's the best thing really.

>>6412787
>How does a more expensive knife cut better?

It doesn't. It simply stays sharp for a longer period of time in between sharpenings.

>>6412758
His feelings
>>6412787
It goes longer between sharpening, it has better balance, it releases food better allowing you to work more quickly, the edge profile is optimized better for the task at hand, and well made things are more satisfying to own. If none of that matters to you, then you should not spend more money.

>>6412801
ok, that makes sense. I guess for commercial purposes it is a lot better being able to go longer without sharpening.

the balance thing--I don't really get. are you saying that because it is balanced you can cut more quickly? like it feels more natural so the movements are more natural?

It seems like that might really only matter on the margins. like, if you are really good with a knife, a great knife might make your cutting or chopping very slightly better.

Would you say it is 98% skill, and 2% the quality of the blade?

Overall, I think I will stay pleb with my wal-mart knife.

>>6412819
it means more control, yeah

I think any numbers we'd be coming up with would be pulled out of our asses, but sharpness is by far the most important thing. it's much better to have a very sharp knife that isn't made of very good steel, that isn't ergonomically perfect, than to have a not so sharp knife that is otherwise perfect in every way.

>>6412819
Balance at the point of pinch grip is important for comfort if using the knife for long periods of time. Some cutting techniques require a very balanced knife.

>>6412787
someone posts some dumb shit like this in every single /ck/ knife thread

compare a Daewoo to a Mercedes, they do the same thing only every aspect of one thing is much better or nicer than the other. if you drive down the road once a week then the daewoo might be for you but if you drive all day every day then you probably want to do it nicely.

With an $8 knife its likely punched out of a thin piece of mystery stainless steel sheet with a shitty plastic handle moulded to it and a steep as fuck bevel roughly ground onto it, they go blunt in no time so you pull out the accusharp and with regular use its worn down enough to look like a boning knife

spend like $35 on a Victorinox knife and you get a properly tapered blade made of proper steel which will take and hold an edge much longer and it will be 10x more comfortable to use, chef knives are the very definition of deminishing returns though, $35 knife will be a million times better than an $8 knife, a $50 knife will be a bit better again, $100 a little bit better and i guess above that youre really paying for attention to detail

>>6412381
>tfw you will never go back to European knives
you know that F.Dick is german...?

>>6412886
back means no longer purchase or use to a great extent

you know what he means

Sabatier is god tier my dad bought me one when I was 14 for all the steaks I ate and I still have it

>>6412787
if you're regularly sharpening your knives it's going to be sharper that 98% of home cooks. As long as you like the weight balance and the feel in your hand it doesn't fucking matter

Of course you can see why a pro chef would want harder steel, they would have to sharpen their knives halfway through their shift if they used walmart knives

>>6412758
>>6412757

They did no such thing, they copied the idea because they have none of their own and nerfed it to hell and gone.

>springy high carbon steel
>medium hardness/maximum toughness/maximum sharpness
>ergo handle before ergo was ergo
>beat on knife all day everyday
>touch it up and go
>perfect tool for a busy kitchen
>all foods, all meats, all styles of prep

vs

>bizarre sandwich three steel construction
>retarded handle that is simultaneously painful and slippery when wet
>harder than ice made from diamonds
>chips if you look at it funny
>can only be sharpened on magic stones from deep within Mt Fuji's underground rivers moistened by tears of a virgin goat
>only good for some foods
>make 40 other types of special knives to compensate

At least they got revenge by making autists all over the world think the autistic Japanese ways are worth paying a jillion dollars for.

Chinese cleaver
French chef's knife
German paring knife
Swiss pocket knife

this is all you will ever need

>>6413278
terrible funpost

>>6412381

>no unless butchering a hog
>not unless desperate
>lol MAC serrated
>yes
>no needledicks
>maybe if drunk
>no elvish wall hangers
>5/10 would slice a roast with
>no fat chicks
>yes
>yes
>yes if desperate
>not with your dick
>yes
>no tramp stamps/no scallops same rule
>ayy lmao
>no retards either

>>6413278
>Chinese cleaver
>French chef's knife
>German paring knife
>Swiss pocket knife
>this is all you will ever need

I'm on board with this. But, I also have a French slicing knife that I use quite a bit, since I smoke a lot of meats.

>>6413318
Was this an attempt at humor?

>>6413328

It was my literal reaction thinking about whether or not I wanted to use or have sex with each knife, so no, not directly

You have mistaken France with Spain, faggot.

>>6412606
I have an SBK-105 as my main chef's knife and fucking love it. Great balance, razor sharp, holds an edge well, great handle as you pointed out, and it feels really sturdy which I love. Can handle anything you throw at it

I've got a much smaller knife collection than you but I've tried a lot of knives and that Mac is definitely my favorite.

>>6411852
What about American knives?

>>6413637
Nice fucking choice man.

Mac is severely underrated and underused.

Then again, they basically don't market their products at all.

>>6413642
The high end stuff is excellent, but usually very very expensive.

Marko Tsourkan and Devin Thomas make some of the best ground knives in the world.

Kramer knives are great of course, but they've been hyped to hell and are not one bit better than many other American makers. The several thousand dollar price tag is just a result of hype and chinese/russian/yuppie people with thick wallets.

>>6412787
Better steel means it holds a finer edge for a longer time.
Better ergonomics and balance for better comfort and control, which is especially important in professional settings where you have your knife in your hand for long periods of time.
Better edge shape so the blade works better for the task it's designed for.
Better food release which helps with speed.
Better fit and finish.

If you keep a cheap beater knife really sharp it'll be fine to work with but if you're using a knife for hours each day you want something really pleasant to use.

>>6413642

The chef's knives are way too german for me. the fork is useless but the slicer looks like it's comfy. that chisel tip thing is an abortion.

Also I don't care for the patterned damascus, it's tiresone to look like. I'd prefer monosteel that has been competently etched and polished to bring out the grain.

>>6413669
Gaudy knives for people with no sense of subtly. Bob Kramer knows this. Bob Kramer makes tons of cash.

>>6412606
How much monies did u pay for Kato's knife?

>>6413320
>chinese cleaver AND french chef knife
Why? That's retarded.

>>6413669
>comfy
>comfortable
choose wisely my illiterate friend.

>>6413725
y du u rite leik a 12 yeer old?

>>6413728
try to cut a chicken apart with a chefs knife
then try with a cleaver
report back

>>6413725
There is one in stock but with a Ho-Wood handle (instead of burnt chestnut) if you are interested.

http://www.japanesenaturalstones.com/yoshiaki-fujiwara-210mm-gyuto-ho/

>>6413728

The cheap, thick, chinese cleavers are great for those times when you need to break down a large piece of meat, crack bones for stock making, etc.

I don't think he's talking about the thin slicing style cleavers; that would be fairly redundant with a French chef's knife.

>>6413735
>implying a chinese "cleaver" is any more of a cleaver than your delicate french chef knife
It's not a real cleaver. Read a fucking book. The chinese "cleaver" has a steep grind, just like any other chef knife. Want to know why? Becuase it's a fucking chef knife. If you want a butchering cleaver, just get a fucking european one.

>>6413742
>implying my cleaver from china doesn't weight about 5x as much as my chefs knife

>>6413742
>If you want a butchering cleaver, just get a fucking european one.

Why? The chinese ones (the thick type) can be had for about $10 at the asian market. Why spend more money for a fancypants Euro brand when it's not necessary for most cooks?

>>6413764
>>6413742

you guys are talking about two different things.

The typical chinese cleaver is a thin blade with a steep grind. It is not much, if at all, heavier than a French or German style chef's knife.

They also make a thick cleaver for chopping bones, etc. But that is not the same tool as the basic/generic chinese cleaver.

>>6413764
It has nothing to do with weight, you cocksucker.

It has to do with the edge and the steel.

>>6413765
>fancypants
http://www.amazon.com/Update-International-KCL-7HD-Stainless-Cleaver/dp/B002NQP13K/ref=lp_289858_1_8?s=kitchen&ie=UTF8&qid=1428955918&sr=1-8

>>6413780
wow looks like a shittier version of the chinese one that i have

California has better wine and China has better food, your primitive conformist thinking is hilarious though.

>>6413786
The chinese one you have right now isn't a cleaver. It's a "chopper" or a "chef's knife"

>>6413780
>http://www.amazon.com/Update-International-KCL-7HD-Stainless-Cleaver......

Lol, the irony. Update International is a Chinese brand bro.

When you said "get a fucking eropean one" I thought you were pushing something like a Wusthof or a Sabatier. Those are European knives. Update International is Chinese.

>>6413798
European style, you cockmongler.

All the "i gots me uh 8 dollar cheff nife at wall murt" people are buying chinese made knives, too. Doesn't mean they're not european style.

>>6413798
obsession with categorization is symptom of autism

>>6413802
>European style

so what exactly is better about a chinese-made European style cleaver as opposed to a chinese-made chinese-style chopper? They are of similar thickness, weight, and function.

>>6413814

Indeed. That's what I find so odd about the recommendation to not buy a chinese one buy buy a european one instead. As long as it's functional who cares?

>>6413819
What's better? The European style is better for cleaving. I thought that was obvious, faggot.

>they are of similar blah blah
No they're not. Look at the shape. The European style clearly has the weight concentrated toward the very end of the cleaver. This is to give it more power when chopping through those pesky bones.

I, too, own a chinese cleaver. I have it because it's an interesting skill to hone: chopping with one of these tools. I do it to appreciate what it is, not what it isn't.

>>6413831
Because they have different functions, which you're obviously not getting despite several people having told you.

>>6413833
>weight concentrated toward the very end of the cleaver.
chinese butchers apparently reject that shit and use a knife like this

>>6413855
They're pretty backward people. Also, that looks very much like a Japanese butchering knife, which is specialized for cutting off fish heads.

How do I sharpen a knife correctly, I only have serrated knives and another one that dulls after I cut with it

>>6413833
>Look at the shape.

My chinese cleaver is thicker at the end of the blade; it is also tip-heavy just like a euro style is.

>>6413840
Perhaps you mistook me for someone else. I was one of the people explaining how there are different sorts of chinese cleavers. I thought we were past that bullshit now. I even pointed out that I was talking about the chinese-style chopper specifically, and not the "knife".

So, again: what's the difference in function between a European-style cleaver and the thick chinese cleaver? The shape is the same. The weight is the same. The thickness is the same. What can one do that the other cannot do?

>>6413896
You can't really sharpen serrated knives at home. If your other knife dulls instantly, either you are sharpening terribly or your knife is shit.

>>6413855
>>6413884

that knife is Chinese. It's a specialized knife for butchering pigs. Also the spine is tapered just like a French or German style Chef's knife. That is not a cleaver--it's a niche tool.

>>6413884
its definitely what they use to butcher pigs at markets in china. also in my experience, chinese butchers are at least on par with western butchers.
>inb4 chinese

>>6413900
>The shape is the same. The weight is the same. The thickness is the same.
You're wrong on every count. Of course, if you begin with a false assumption you'll come to your conclusion, though.

>>6413903
>either you are sharpening terribly or your knife is shit

I use this thing, also wouldn't surprise me if it is shit. It sort of just popped up one day and I've been using it ever since

>>6413896
>>6413903
>>6413924
Honestly, something like this would work pretty well for sharpening a serrated blade:

http://www.amazon.com/Outdoor-Portable-Professional-Fishhook-Sharpener/dp/B00UJBNNHM/ref=zg_bs_tab_pd_bsnr_1

It would take forever to do it, but you could get it done.

>>6413924
What grit is it? Is it flat?

>>6413934
Is there any special way to sharpen a serrated blade or do you just go about it like you would with a regular knife

>>6413922

Why don't you stop being an ass and actually explain yourself then?

I'm not trying to argue with you, I am honestly curious what these differences are. I have both a cheap-ass chinese cleaver as well as an old american one (but in the classic european pattern). The only appreicable difference that I can see is that the Chinese one has a cylindrical handle while the other has more of the standard handle with 3 rivets. They weigh within a couple oz of each other. The balance is about the same. So again, what exactly is the difference? Or do I have some kind of wierdo chinese cleaver that's different from what you are talking about? (and again, just to be perfectly clear: I'm talking about the thick chinese cleaver, not the normal thin-bladed one that replaces a chef's knife)

Less cursing, more explanation please.

>>6413941
My family's had it since forever and we threw out the box so I couldn't tell you, it's got a chip but I just avoid that

>>6413949
toss it in the fucking bin m8

Get a good knife and a good 2000 grit stone and you are set for life.

>>6414008
Planning to do that once my paycheque rolls in, how much should a good knife generally be? Also the most versatile is a chef's knife right? I usually chop vegetables, and carve meat with my knife

>>6414020
How long have you been cooking?

Do you give a shit about knives or do you just want something that is purely functional and utilitarian?

>>6414030
Cooking since I was about 12 because my mom's a faggot but I've started to take a real interest in it since I was 16 so about 3-4 years

I don't get a huge hard-on for knives so something useful would be nice

>>6414039
10 inch Victorinox. Fibrox or Rosewood handle, your choice.

Sturdy, takes a decent edge. Get a ceramic honing rod. MAC makes a really good one.

That's it.

>>6414053
>only 40 or 50 canuckbucks
Holy shit that looks nice, I'll cop one when I get the chance, thanks

>>6413922

He's right, I have a butcher's heavy cleaver from the early 1900's, it's basically the same as the chinese ones, handle is the major difference.

otherwise they're interchangeable.

5/5 bretty gud

>>6414486
Here it is

Henckels works for me

>>6415350
sure

I value your contribution to the thread.

>>6415354
You're very welcome, anytime

i have a tojiro santoku, just wondering what sort of sharpening stone i should invest in, have about $30-40 to spend

So from what I can gather by reading this thread, german knives are thicker than french knives. And I'm referring to the standard 'chef' knife type. How are they different, which do you prefer? I started prep recently and I think I preferred the thinner french style, but I only worked one shift. (just moved up from dish, hell yeah)

>>6412381
>>6412598
>claims that he'll never go back to european knives
>praises his victorinox a few posts later
good job lad

>>6414069
That victorinox is an awesome knife but keep in mind that the rosewood handle one is uncomfy as shit and definitely requires some sanding to make it nice to use

>>6412142
>Japanese steel make from japanese earths is really quite shit.

Yeah, but that's not typical for Japanese knives. Most are made from steel refined using modern methods. Hitachi blue label & white label steels are common in Japanese knives; those are made in a vacuum furnace--it's not the old traditional stuff.

>>6415725
Not quite, thickness doesnt come into it. german style has a big even curvy belly and a spine that drops slightly where as french style usually has a more or less straight blade which curves up towards the tip and a spine which drops down a lot more.

imo german style is a bit better for "rock chopping" over shit and the french style is a bit better at pretty much everything else so id say the french style is better

then there are jap knives like a gyuto which is generally made of super hard steel allowing it to be very thin and hold an edge making it better at pretty much everything only you have to be much more delicate with it because the edge can chip easily which a honing steel wont fix

>tl;dr victorinox fibrox 8 inch

>>6415725
The thickness of the blade near the bevel is a major factor in how easily the blade glides though food, especially harder, thicker stuff like carrots, potatoes, bulb celery and squash. Many german blades disappoint in that aspect and wedge like hell. I have a few modern F.Dick Premier Plus and they are really bad. The Wüsthofs are a lot better.Japanese blades are usally much thinner.

that said baldes can be thinned, either on a stone or a belt sander if you know what you are doing. I have transformed some truly shitty cheap beaters into really good cutters by thinning and polishing them to the max, and it makes a huge difference. The steel is still soft and need to be realigned on a smooth steel, but he glide through carots and potatoes like through butter.

>>6412142
Dumbass, there's hardly enough traditional Japanese steel to keep the art sword industry fed, they are not wasting it on mass manufactured commercial cutlery. Lrn2 steel nub

>>6415407
>spending 30 bucks on your maintenance tool for a knife costing hundreds
Get a good stone or enjoy wasting your investment.

>>6416068
It's a cheap knife you broke ass poorfag
>if it costs more than a buck it might as well cost a million dorrar

>>6415407

Get a combo stone with one side 1000 grit, other side at least 5000, better 6000. A balsa or leather strop loaded with fine abrasive compound would also be good, VG-10 is known to develop a very tenacious burr.

>>6411852

> high carbon steel knifes
> precision

>>6413741
except those are exactly what chinese cleavers are.
You're referring to a meat cleaver though

>>6416211

all precision cutting tools are made with high carbon steel, dumbass. the only stainless steel with the right qualities for precision cutting is...wait for it...440 series

yep.

>tfw Masakage

>>6416021

in general all major consumer cutlery sets from all brands are basically shit and too thick. you can go to BBB and look at 9 different major brands from Global to Henckels and they are all battleaxes.

pro cutlery like victos and russells are much thinner but not ideal

japanese and Sab knives are about a workably thin as you can get a chef's knife, and the main difference is in the primary grind(which is up to the user) and the heat treat, all western knives are 56-59 RC and most Japanese knives are 59-61

the tradeoff is edge retention vs durability, softer knife needs more sharpening, harder knife will chip or break

>>6416322
>all western knives are 56-59 RC
this is simply untrue.

>>6416291
Nice. Can't go wrong with Masakage.

The Koishi and the Shimo are my favorite, but I've heard the Yuki are great as well.

whats for dinner tonight /ck/?

im having some corn surprise this evening

>>6416331
I like it, its real purty.
Misplaced the coin tho. ;;

>>6416148
You misunderstand. I'm advising him not to cheap out on a stone. If you spent the money to get an expensive, high-quality knife it doesn't make sense to skimp on the tools you'll use to maintain it since that defeats the purpose of having g a good knife in the first place.

>>6412001
>a site dedicated to discussing japanese culture and media

>>6416328

close enough that the exception proves the rule.

>>6416541

Right. And he's saying that because his knife is a cheap-ass one then he doesn't need a fancy tool to maintain it. He doesn't have an expensive high-quality knife. He has a cheap beater.

>>6414053
>>6414069
>>6414039

10 is a little long and can be unwieldy. I'd suggest the 8. And def the fibrox handle.

>>6416601

Depends on the person, really. an 8" knife feels like a toy in my hands and I find them uncomfortable to use. Then again, I'm 6' 3".

Best advice is to simply handle a few different knives and choose the one that feels best to you.

>>6416601
You can cut small things with a big knife. Can't cut big things with a small knife.

>>6416541
Look man I am all for good sharpening gear. My sharpening setup is worth about a week's worth of your take home pay. I'm just saying that knife is maybe $50 so cool it with the "priceless weeb knife folded a gorillion times" garbage. The price of the knife is not a justification for spending more. The quality of the sharpening tool is the justification.

Bump

>>6416629
Well that is so much bullshit right there. You can butcher an entire deer with a pocket knife

>>6419070

sure you can. But it's a pain in the ass, and a deer is flexible.

Try to make nice slices of a watermelon or a squash with a short knife--it can be very difficult, if not impossible.

Try to carve a large roast or a brisket or a large fish with a small knife: doable? Sure. But it also takes a lot longer, leaves a worse presentation, and is a general pain in the ass.

>>6414053
Not sure about this meme knife, how is the balancing with it having a plastic handle?

>>6419113

It's not bad actually. The handle is very thick and solid. It's not hollow lightweight shit like the crap you get at wal-mart.

>>6419129
>Implying I got my original knife set at walmart
You're correct, I plebd. But I got a jap knife for my main knife so idc about the rest of the set.

>>6419144
>>Implying I got my original knife set at walmart

I didn't imply a goddamn thing. I have no idea what knife you have, nor do I care. I simply used that as a point of comparison. It was an example, nothing more.

>> But I got a jap knife for my main knife so idc about the rest of the set.

Sounds like you already have a knife then. Why are you looking at the victornox for? It's nothing special, just a good value for money basic knife. You already have one so......???

>>6413380
You may be retarded.

>>6419148
I paid $12 for it and it's losing its edge after 6 months and I would prefer a longer knife after using it, I do also prefer chefs knife over santoku after using both.

I do need to acquire the equipment and skill to sharpen knives though.

>>6412001
each board is its own thing not just "a section" like the offtopic subforum on your retarded ass chink free server shit

>>6419203

Sharpening your knife twice a year is about right for the home cook. Get a Lansky if you want the dead easy way to do it right i think thier abot $30-40 at wally world

>>6419226
I wanted stones though breh, not some nig contraption.

>>6419230

lansky uses stones bruh

if you really want to hand grind, here's what you buy:

http://www.amazon.com/Gatco-8T001-Arkansas-Tri-Hone-Sharpening/dp/B001DRHKNY/

last you the rest of your natural life and you can put a razor edge on anything

>>6419230
Get an edge pro, lansky is for children's combat knives not actual tools for adults

>>6419518
>Get an edge pro

Why? It works no different than the lansky, yet it costs much much more. Both are gimmicks for people who can't figure out basic stones.

>>6419355
With 320 grit being the final stone wouldn't that leave your knife looking shitty?

>>6419704

that's bad information.

it's not, it's 220 for the composite and around 600/1200 for the natural arkansas stones. novaculite only comes in soft and hard and is graded from medium fine(600) to ultrafine(+1200)

After that you go to a strop

>>6419520
Lansky is shit because it has preset angles, the arm is way too short, and there are no aftermarket stones. EP lets you use shapton, naniwa, diamond, horse strops, etc. Infinitely variable angles between 25 and 10. Sufficiently long arm. Those are big differences.

If you think they're the same no wonder you think freehand is just as good. I can freehand very well on small, straight knives. But with big curved knives the EP is a huge benefit for people who aren't freehanding multiple times a day. Control and muscle memory can't compete with a well designed machine, which EP is.
>>6419704
Lansky probably uses ANSI or some other grit. Most people these days on cooking boards talk in terms of JIS which is the standard for Japanese stones. 300 is pretty high on an American scale, maybe 3000 JIS but I'm not sure

Sharpening discussion now being held in the other knife thread fyi

>>>6420595

>>6420689
>discussion

Looks more like a childish screaming match to me.

i don't know about knives but the best wine comes from california, portugal, and italy.