/ck/ - Food & Cooking

9000 TIMES

No, there's nothing good for that price.
/thread
//ck/
/knives

>>6412873
>Is there anything good for ~150$?
yes

I got a wusthof santoku knife for like 90 quid, cuts everything so nice although the fluted edge doesn't stop sticking it's not a deal breaker, would recommend

>>6412873
For that price you could get 2 great knives.

>>6412873
You can get a cleaver from your local asian market for like $10.

>>6412898
!!!

ぼけ, is joke?? can't get good 砥石 for ¥18.000, more so the knife! tramp must go outside!!!

>>6412917
>ばけ
>け

オ ユ

>>6412878
>>6412898
What knife would you recommend me ?

>>6412873
Ten dolla make you holla

>>6412990

>>6412873
This is the best knife you can get for that price. http://www.japanesenaturalstones.com/itinomonn-kurouchi-210mm-wa-gyuto/

>>6413027
how is the meme knife?

>>6413092
Incredibly well memed.

>>6413112
>help I set shit on fire.jpg

>>6413112

worst. azn. chef. ever.

>>6413117
>azn
Like your weeb opinion even matters

>>6412873
Go down to your local white-people store. Im not sure what your regional variant is, but down here we have a place called Southern Season. Find one that feels good in the hand, has a nice flat blade, and is heavy enough to heft but not so heavy that it will make your wrist tired dicing a whole pot of veggies.

Honestly, I have yet to find THE knife. All you really need is something sharp or sharpenable with a nice handle.

It slices !

>>6415521
How can I get my knives this sharp

>>6413117
>talking shit about yan
fuck off m8

>>6415529
Multiple stones.

>>6415521
I wanna see him shave a beard with that

>>6415529
A good quality 1000 grit stone can get you there with practice.

>>6412873
tojiro produces extremely well made knives that are very affordable. I run my nakiri at work everyday and it was under $100. One of the best knife purchases i've made to date.

>>6412960
>can't tell ぼ from ば

Go one eBay, look up "Pakistan Kitchen Knife" and find a pretty damascus one that's 58-60 rockwell.

>>6415529
edgepro

Dunno why people would spend a lot on really expensive knives. It's all about how well you can sharpen.

Pic related..just touched up this cheap Buck knife made of bargain basement 420HC steel on the chromium oxide leather strop. Then plucked a few hairs from my head and touched the knife against a freestanding hair. If does this I know it's as sharp as any sane person can make a knife get.

I sharpen on belt sanders + strops. They produce as good if not superior results to whetstones. The pic speaks for itself.

>>6418207
A belt sander can heat up the knife too much causing damage to the heat treatment. Also, they grind away too much at a time causing the knife to not last as long.

>>6412873
OP, in all seriousness, buy an 8" chef's from one of the good brands (global, wusthof, shun)

but make sure you hold it in your hands before you buy it. 100% of how good a knife is is how it feels in your hand. glorious nippon steel folded over 9000 times ain't worth shit if it ain't comfortable

also learn to pinch grip

>>6418238
That's false for a few reasons. If you use a fine grit belt like you should, then it does not heat up the blade beyond what would feel barely warmer than ambient to your hands. The heat treatment on knives is not affected until it reaches a temperature high enough for annealing. If it was that hot, you wouldn't be able to hold the knife. Finally...well. If you knew anything about sharpening then you'd know that however much material you take off the blade is greatly dependent on the grit size. You can sharpen against a 10000 grit stone all day and the knife wouldn't be perceptively worn away by a belt.

That's not to say you couldn't irreparably damage a knife by using too many passes on too course a belt. Of course you can..very easily in fact, but it's a tool. Tools can work for you or fuck you over depending on how you use it.

>>6418262

>If you use a fine grit belt like you should, then it does not heat up the blade beyond what would feel barely warmer than ambient to your hands

Except that is bullshit. A finer belt heats up your blade even quicker than a rougher one because more abrasive particles make contact with you blade in a given time. YOu need a really expensive belt sander with adjustable speed to prevent that from happening.

>You can sharpen against a 10000 grit stone all day and the knife wouldn't be perceptively worn away by a belt.

WTF is that even supposed to mean?

I have a chaep-ass belt snader I use for thinning knives and it is amazing what difference it makes. Plus, putting a new bevel on the knive on a stone is a lot faster if the bevel is just hairline-thin.

>>6418455
You're a fucking idiot if you somehow manage to heat up a blade enough for it to anneal it, and youd be able to tell right away if it has gotten too hot because the steel would turn blue

>2015
>not making your own knives
You can make a knife that would be worth 300+ in about a day assuming you aren't incompetent

>>6418521
>assuming you aren't incompetent
well I'm out

but seriously how do you make your own knife in a day?

>>6418522
not him but
>grind or forge to shape
>heat treat
>polish up
>attach handle
>sharpen

its actually very easy if you have all the tools

>>6418522
it really is very easy, the hardest part is choosing the steel or doing ornamentations

>>6418528
if I could only remember where I left my forge

I don't believe you know what you are talking about when you say it's very easy

>>6418562
Seriously all you need is a piece of steel roughly the size of the blade you want, a grinder, a drill (or something for holes for the handle) and your sharpening things. By far the most time consuming thing is grinding it to shape and will take up 1/2 of the overall time.

i have a tojiro blank steel santoku, what sort of wet stone should i look into? have about 30-40 to spend

>>6418562
Well ofcourse different grinds can make things more dificult and if youre doing the grind on a belt sander then you could fuck it up but there isnt really anything "hard" about making a knife.

what makes you think i dont know what im talking about? all i do is draw out a shape, cut it out, file away in a filing jig and tidy it up, heat treat, tidy up again, epoxy handles on and shape and seal them.

What is cks opinion on the Buck knife kitchen set? They're beatuiful and am considering picking some up.

>>6418570
>what makes you think i dont know what im talking about?
when somebody mentions a forge like it's a normal thing to have it triggers me, so I apologize

Apparently I have everything needed to make a knife other than a chunk of steel in my garage. How well does just a ground down piece of steel hold an edge? What kind of steel to you use? I always assumed you needed to pound it out with an anvil and everything to make a good blade. Those Tojo's fold their blades dozens of times and often sandwich one of those high rockwell reactive steels inside stainless.

It just seemed like a much more involved process and I've never even considered attempting it. But if you can just grind some steel and sharpen it, I could manage that

>>6418589
if it's your first knife just make it it out of any scrap metal you have lying around that is the right size/shape

>>6418569
>wet stone
>whet stone
Choose carefully

>>6418589
Im using O1 tool steel at the moment but most people just use whatever high carbon steel like 1095 of 1075 or 5160 which is the spring steel used in car leaf springs.

forging is meant to be better than just grinding down a bevel but i havnt noticed much of a difference

The reason the japs used to fold their steel a million times for katanas is because they had absolute dogshit quality iron in japan and they had to try and spread the impurities through out the blade so there wouldnt be any big weak spots, folding like that is completely obsolete these days and is only ever done to make cool patterns with two types of steel smashed together, and yes sandwiching carbon steel inside stainless gives you all the advantages of a nice carbon steel cutting edge without the rusty drawbacks of it.

Trollsky on youtube has tons of videos of him making knives with basic tools, thats where i started

>>6415529
Just watch some YouTube videos, bro.
I too had problems how to shave a knife.

Just watch some tutorials, and you to may become a true EdgeMaster, maybe even edgy enough to go to /b/ :P

>>6418724
Am I supposed to be impressed that you cut a half-inch thick slice of barely ripe tomato with your micro-serrations?

Let's see you push cut paper-thin slices with that bitch. Not so easy huh? Have fun with your mashed tomatoes.

>>6418079
Fuck you.

>>6418724
This.

>>6412873
>Im thinking about getting a quality knife for my kitchen.

You don't need anything expensive, unless you like knoifs, or is a spoiled, consumerist cunt.

>>6418730
Sigh...
Its hard to take a precise ultra-thin cut when trying to take a picture with left hand.

>>6418262

>That's false for a few reasons. If you use a fine grit belt like you should, then it does not heat up the blade beyond what would feel barely warmer than ambient to your hands.

Finer grits always generate more heat. The heat is also focused on a tiny portion of the blade, you don't feel it because the metal behind the edge is many thousand times the mass and quickly dissipates. If you're using a fast belt sander as in literally anything that is single speed, it is very easy to over heat the edge.

>The heat treatment on knives is not affected until it reaches a temperature high enough for annealing.

To anneal you must heat steel to above critical, typically above 1500F. Do you mean tempering? Even then you would be wrong.

>>6418207

>I sharpen on belt sanders + strops. They produce as good if not superior results to whetstones. The pic speaks for itself.

Anyone can make a knife sharp enough to split hairs in half with a belt sander but that was never the difficult bit. With a belt sander you can only grind edge trailing which by it's very nature moves damage metal towards the edge instead of away from it. You get a fine edge, yes but that edge is made up of weak metal and wont hold for shit.


It took me a while to figure this out, but once I started using stones I quickly noticed the difference and I'm telling you it is huge.

>>6415521

jesus christ

>>6418730
There. Made with left hand. Hard to make such thin cuts precise.

>>6415521
My knives do this easily and I don't even consider them very sharp.

They aren't sharp enough to shave with, for example.

It's pretty god damn easy to slice a tomato with a dragging across slicing action. a better test is just dropping a tomato onto your knife

>>6418751
>>6418730
BTFO

>>6418758
>>6418751
Hardly, you seem easily impressed
>>6418755
This, the second picture clearly used some slicing action

>>6418743
>You get a fine edge, yes but that edge is made up of weak metal and wont hold for shit.

Wait, all the stone sharpening advice I've seen has been about mainly pressing when you move away from the edge too. Can you explain the difference a bit more?

>>6418768

That's fucking terrible advice. Keep the pressure even in both directions. You shouldn't be bearing down on the knife to begin with. Let the stone do the work.

>>6418758
Whatever... I dont have any more time to provide evidence for a fool, that any knife can cut thin a tomato...

Anyway - I once saw a video of an Australian butcher guy whole cow - from skinning to main parts - in about 10 minutes.

He used a normal knife, his moves ware very fast, very professional - he knew where to cut joints, tendons, meat looked like it falls of on its own....

Anyway, he used a butcher knife that wasn't expensive at all, he just kept sharpening it on simple sharpening bolt every few seconds.

Like *slice* *slice* *slice* *slice* *slice* - three strokes on the sharpener - *slice* *slice* *slice* *slice* *slice*.

So yea, a cheap knife wont hold the blade so good, but its also a lot easier to sharpen.

I couldn't find that video, it got deleted - here is a similar one, but a lot lot worse:
https://www.youtube.com/watch?v=D5Q6fdiVrUY

>>6418790
> he just kept sharpening it on simple sharpening bolt every few seconds.

Same thing, microserrations.

No one is disputing that a 1k stone or a grooved steel is capable of making a knife that will cut effectively. It's just that this isn't an especially impressive feat. I can run a pair of scissors on the bottom of a coffee mug and it will give you a pretty bag cut, but it can't shave my rapestache or chiffonade basil without having the basil turn black and mangled looking within minutes.

>>6412873
enjoy master race quality

>>6418798
>No one is disputing
So what exactly are we disputing?

I have much more expensive knifes, given to me as presents or bought, my point was, In practice, I don't find them more usefull when I work in the kitchen.
Except when I cut bones maybe, and need to apply a lot of preassure.

I actually sometimes preffer that cheap "me cuty cutty good, onry five dorra!" chinese shit, because its a lot thinner than "pro" knifes.

>>6418768

>Wait, all the stone sharpening advice I've seen has been about mainly pressing when you move away from the edge too.

Do you have a link? The majority of information on sharpening is blatantly wrong.


>Can you explain the difference a bit more?
http://www3.telus.net/BrentBeach/Sharpen/index.html
This guy has some great info on sharpening edge leading vs trailing

>>6418803
>I actually sometimes preffer that cheap "me cuty cutty good, onry five dorra!" chinese shit, because its a lot thinner than "pro" knifes.

You can get thin knives made of decent steel though. And thick knives made of shit steel. My thickest knife is a $9 chinese cleaver and my thinnest is a $40 japanese petty knife.

>>6418813
I haven't got any saved on my phone, but there was at least one video series with a young guy talking about easing off as you push the edge forwards, some people talking about not "cutting" into the stone, and the general idea that you're trying to pull a "burr" off the edge more than push material away.

>>6418813
Also thanks for that link, looks useful.

>>6418768

It doesn't really matter. The advice to exert pressure on the edge trailing stroke is give to prevent noobies from cutting into their stone. Otherwise, it doesn't matter in what direction the steel is abraded, or with what movement. Also, weak metal doesn't really "get moved towards the edge". Any metal that gets moved is a burr, and if you don't get rid of it before trying to cut sth you are doing it wrong.

>>6412873
I picked up a santoku from an outlet mall's overstock kitchen supply store for $6. It has a plastic handle, meant for commercial kitchen work. It's one of my best knives. Meanwhile I've got $100+ blades that are shit.

Price means nothing. Expensive name-brand knives are for masturbating yourself in front of your dinner parties, not actually getting shit done.

>>6418843
Found the wusthof victim

>>6418842
>Also, weak metal doesn't really "get moved towards the edge". Any metal that gets moved is a burr, and if you don't get rid of it before trying to cut sth you are doing it wrong.

Wrong, metal is damaged deeper than the scratches in the metal. You can shape a perfect edge with no burr, polished to 0.5 micron, but if you damaged the metal, which is incredibly easy to do when sharpening edge trailing the edge will fail.

>>6418733
>fuck you
I'm not kidding, look that shit up you idiot

>>6418862
He knows what it is, there's just a contingent of >i can really tie my own shoes shitlords who thinks that jigs are bad because grandpa said so

These are usually the same kind of people who think stainless is all garbage because they wasted $150 on a wusthof that uses state of the art 1947 metallurgy

>>6418562
you can make a forge easy.

>>6412877
I got a Shun Classic for $100 at BB&B.

>>6418864
I dont have the EdgePro, and I'm bad with free stones.
I'd like a pro, but on the side I'd also like to get better with my stones.

>>6418842
are you Asian?

>>6418861
>>6418238
>>6418743
>>6418813

This is all bollocky bullshit, pros use belt sanders right up to a mirror finish you are retarded it matters not a whit which way you grind


>>6418662
This is correct

>>6418982
>This is all bollocky bullshit, pros use belt sanders right up to a mirror finish you are retarded it matters not a whit which way you grind

Belt grinders are great for reprofiling, thinning blades and setting edges but no professional sharpener that is worth a damn will finish an edge on a belt due to the limitations of removing metal when edge trailing.

>>6419034

You are absolutely full of poop

>>6419063

you just have low standards

>>6419063
>>6419063

At least I know how to sharpen a knife.

>belt grinders

Belt grinders are horrible for sharpening knives other than setting edge bevels. Grinding edge trailing both forms burrs and burnishes the edge much more readily. When a burr is formed it damages the metal behind it and removing the burr will not stop the edge from failing.

>whetstones

Most people that use them don't have a clue. It shouldn't take more than a couple of minutes to sharpen a knife from completely blunt to this sharp >>6415521 with a single stone. Diamond plates are typically the fastest and most versatile for double bevel kitchen knives.

>jig sharpening systems

Can work incredibly well, but you still need proper technique. They take significantly more time to use than free hand on a stone, especially if you need to re clamp the blade several times to maintain an angle on longer blades.

>stropping and steeling

Strops are typically used loaded with abrasives to finish knives by people who lack the proper technique to get a knife sharp on a stone. If you can get a decent edge on a stone you have nothing to gain and plenty to lose from stropping as it's as unforgiving as it gets when it comes to bad technique.

After a blade has damage to the edge from use, strops and steels can burnish the edge back into shape which can make it useable again. With that said it's a bit like piling rubble up and saying you rebuild a brick wall.

>abrasive rods

These are more useful than strops and steels most of the time, they will actually remove damaged metal giving you a clean edge that will last much longer.

>>6419195
>It shouldn't take more than a couple of minutes to sharpen a knife from completely blunt to this sharp >>6415521 # with a single stone

Seems the seekay rule for knife threads is: the stronger the opinion, the more ignorant the poster

>>6419221
I don't know about knives, but isn't that just the Internet rule?

Bump. Am I suppose to be making a burr, or is that to be avoided at all costs?

>>6419976
*supposed

>>6419195
Christ you are retarded.

Ill post some links later showing pro sharpening

>>6419976
For initial edge profiling yes. Not neccessary during polishing the edge but its fine if it happens too

>>6419034
You're an idiot. The final boss of sharpening is done with trailing edge strokes. In other words, stropping on leather impregnated with abrasives. Trust me, your whetstones will not take a knife nearly as sharp as a knife sharpened on anything then finished with a strop.

shun

>>6420248

you can get the same sharpness on japanese waterstones as you can from a strop, because they are about equivalent in grit. an 8000 grit waterstone is the equivalent of green compound on leather and 12K is about equal to white.

you can't get their with oilstones that's true.

generally western sharpening is 200-1000 grit then you strop, and japanese you just use stones all the way up.

>>6419195
>>6419034


You are basically a complete tryhard that has read a bunch of online stuff about sharpening and probably a borderline weeb to boot
>muh serpeerer nippun kniafu
>muh serpeerer ancishunt wayz

but here is where you are completely full of cra. motorized belts and wheels are hands down the quickest and best way to sharpen. edge forward or trailing makes not a goddamn bit of difference until the final polish and even then it's mostly prefence. there's no such thing as "damaged steel" or whatever the fuck you were talking about.

sharpening a knife is: removing metal until you have the correct edge> honing the edge to make it smoother and thus sharper. That is it. that's the entire fucking process.

here is an expert knife sharpener reprofiling and putting a perfect, mirror finish Moran edge on a chef's knife using belts
https://www.youtube.com/watch?v=1weYvX3nGAs

this is perfection.

here, for contrast, is a COMPLETE FUCKING MONGOLOID and total buttfucking amateur getting about 80% of the same result

https://www.youtube.com/watch?v=DTQttzLrdtU

notice what they both possess.

and for kicks, here is Murray "Spoonfucker Carter" getting a finished edge that is equal (but different) to the first one.

https://www.youtube.com/watch?v=ZkCoamrExEw

he finishes on a stone, but that's because Japanese stones get down to the same grit as strop compound, and NOTICE WHAT HE DOES 90% of the grinding on. That's right, MOTORIZED stones. and he only does that because he is a certified weeb and it's part of his shtick, all his other cutlery in made on belts

>>6419195
>>6419034


You are basically a complete tryhard that has read a bunch of online stuff about sharpening and probably a borderline weeb to boot
>muh serpeerer nippun knaifu
>muh serpeerer ancishunt wayz

but here is where you are completely full of crap. motorized belts and wheels are hands down the quickest and best way to sharpen. edge forward or trailing makes not a goddamn bit of difference until the final polish and even then it's mostly preference. there's no such thing as "damaged steel" or whatever the fuck you were talking about.

sharpening a knife is: removing metal until you have the correct edge> honing the edge to make it smoother and thus sharper. That is it. that's the entire fucking process.

here is an expert knife sharpener reprofiling and putting a perfect, mirror finish Moran edge on a chef's knife using belts. notice how at NO time does the knife get even uncomfortably warm to the touch.
https://www.youtube.com/watch?v=1weYvX3nGAs [Embed]

this is perfection.

here, for contrast, is a COMPLETE FUCKING MONGOLOID and total buttfucking amateur getting about 80% of the same result

https://www.youtube.com/watch?v=DTQttzLrdtU [Embed]

notice what they both possess.

and for kicks, here is Murray "Spoonfucker Carter" getting a finished edge that is equal (but different) to the first one.

https://www.youtube.com/watch?v=ZkCoamrExEw [Embed]

he finishes on a stone, but that's because Japanese stones get down to the same grit as strop compound, and NOTICE WHAT HE DOES 90% of the grinding on. That's right, MOTORIZED stones. and he only does that because he is literally a certified weeb and it's part of his shtick, please to be noting the abundance of belt grinders in his shop.

>>6412873
I'm personally a wustoff man

get a global

Many knowledgeable knife enthusiasts would tell you that the convex edge, achieved on a slack abrasive belt, is the best sort of edge you can put on a tool .

>>6420878
What makes it better than anything else for cooking knives? ive put a few convex grinds on some of my knives and as far as i can tell it basically trades sharpness for edge retention which is great for an outdoors sort of knife but not really what you want on a cooking knife since it isnt dealing with chopping trees or anything

>>6420531
Found the weeb

They are doing the exact same thing, only muh honourabru 1000x folded waterstones way is 100x longer

>>6420595
>You are basically a complete tryhard that has read a bunch of online stuff about sharpening and probably a borderline weeb to boot

I sharpen knives professionally.

>but here is where you are completely full of crap. motorized belts and wheels are hands down the quickest and best way to sharpen.

I have about $4000 invested across 2 belt grinders, they are certainly the fastest way to remove metal but not always the fastest way to sharpen and a long way from the best.

>here is an expert knife sharpener reprofiling and putting a perfect, mirror finish Moran edge on a chef's knife using belts. notice how at NO time does the knife get even uncomfortably warm to the touch.

When sharpening a knife on a belt you will never feel the heat, you can ruin a knife long before you notice a change in temperature, never mind too hot to hold.

>here, for contrast, is a COMPLETE FUCKING MONGOLOID and total buttfucking amateur getting about 80% of the same result

Creating a massive burr on an 80 grit belt then knocking it off with a leather belt is not hard, it will give an edge that will shave hair, but the knife won't hold that edge for shit.

>and for kicks, here is Murray "Spoonfucker Carter" getting a finished edge that is equal (but different) to the first one.

Equal based on what? you have no fucking idea of the quality of the edges on any of the knives in any of the videos

>he finishes on a stone, but that's because Japanese stones get down to the same grit as strop compound, and NOTICE WHAT HE DOES 90% of the grinding on. That's right, MOTORIZED stones.

Notice where I said

>Belt grinders are horrible for sharpening knives other than setting edge bevels.

which is exactly what he doing

>please to be noting the abundance of belt grinders in his shop.

A knife maker with an abundance of belt grinders? Say it aint so. I use two grinders for sharpening almost daily, but they are still useless for finishing.

>>6421630
>Seems the seekay rule for knife threads is: the stronger the opinion, the more ignorant the poster

>>6421854

Wow, that detailed explanation sure convinced me!

>>6413117
you shut your whore mouth

>>6418751
>those ragged edges

jesus christ just stop

are ceramic knives any good?

>>6422377

They stay sharp longer than steel knives.

On the other hand, there are many cons:
-difficult if not impossible to sharpen at home, whereas a steel knife is easy to sharpen
-brittle. If you drop it or mis-use it then you'll chip or snap it.
-only available in small sizes. A reasonably sized chef's knife simply doesn't exist in ceramic.

I find them silly.

>>6422384

informative post, thanks

>>6418528
>if you have all the tools

which will cost you how much?

>>6418790
>sharpener

>>6422358
>judging a knife based on the slant and not the quality of the bevel
>shiggy diggy

>>6422408
I'm not the guy you are replying to, but if you're handy with tools you can get/make all of that stuff surprisingly cheap.

A forge can be made from some bricks and a hair dryer if you want to be super-cheap. If you can weld you can make one for about $10 worth of scrap metal. That would be used for both forging and heat treating.

To quench the blade you can use an old coffee can or similar container (free), filled with either water, salt water, or oil depending on what kind of steel you are working with. Any kind of oil works; I have used motor oil. Even used motor oil will work fine, though it smells like ass when you quench.

A $25 grinder from harbor freight would be fine for a beginner. Put a cloth wheel on it and it's now a polisher.

>>6422358

it's not that bad, and at least the portion of the knife that you can see well at least looks very sharp

>>6422384
>>6422377

To add to this guys list of cons

-They are really thick, even the high ends ones are way too thick for general use. Cutting ability on hard foods will always be poor.
-They can hold a useable edge for a really long time, but won't take an edge as fine as a steel knife without chipping the moment the edge meets a chopping board.


I would say they are mostly pleb grade, I just can't see any advantage unless you're someone who has no intention of ever sharpening a knife.

>>6412873
My knife roll got stolen out of my car after work. I bought one of these guys as a stopgap the other day: http://www.zanmai-japan.com/products/zanmai_pro_molybdenum_pakka_wood.html

I really like it. Stays sharp with a little love from a ceramic steel, I'll probably get a few more of these guys. I think it was 155 or something.

>>6422377
I like a ceramic paring knife for cheeses and other small things like cheese

>>6418751
Damn man, what do you do with your knife, get into fights with pavements? Why is it so fucking dented? Also
>actually being proud of this tomato abortion

>>6423117

hes just proving that a cheap peice of dogshit can be razor sharp and most of what you pay for in a knife is marketing, not dunction

>>6423174
It's obviously not razor sharp though, the cut he made could have been made with any shitty cutco.

It's abundantly clear you've ever handled an actual razor, let alone done any maintenance on one.

>>6423203

3.45/10

>no sale

peddle your wares elsewhere, triptroll

>>6423246
https://www.youtube.com/watch?v=WPG-BIWOrG4
found something more your style.

>>6412873
amazon
fibrox 8 inch chefs knife

Sabatier **** Elephant is what you want

>>6412873
Don't get jap knives because they look dumb. Get good quality german knives.