/ck/ - Food & Cooking

[Anonymous No.11188351]

I want to get a nice chef knife that isn't too expensive. Is pic related a good choice?

[Anonymous No.11188370]

Yes, I have the 270mm version and I am very pleased with it.

[Anonymous No.11188374]

>>11188370
Btw anything on this page here https://japanesechefsknife.com/collections/jck-original-kagayaki is good too. they also have the Fujiwaras, check out the prices. JCK is one of the best respected shops for kitchen knives.

[Anonymous No.11188396]

>>11188351
A Global G2 is honestly better.

[Anonymous No.11188398]

Just a suggestion. Have several chefs knives and a set wusthof knives. I have getter to where I hardly use any of them except the bread knife and rhe steak scimitar (large slicer). I can do dall operations faster with a handful of Chinese and Thai cleavers. Take them to be reground every 5 or 6 years and they last forever. Use the cleavers to fine slice, chop, mince,shred, bone etc. cheap alternative to chef's knife and much more efficient and controllable
will add that best friend is an accomplished chef and he disagrees.

[Anonymous No.11188408]

Adding the info thT a Medium cleaver in a Chinese store (usually Vietnam) runs about $4 and A larger cleaver about $6 - $7

[Anonymous No.11188409]

>>11188396
Yo man. I just started as a barback and I am constantly cutting fruit. Should I get one of these because I'm fucking sick of going to the kitchen and taking a knife. I constantly get yelled at by the fucking cooks. Any advise would be awesome.

[Anonymous No.11188422]

>>11188409
the days when Globals were anything special are many years in the past. Nowadays theyy are just overpriced, the steel is very pedestrian.

[Anonymous No.11188455]

just buy yourself a Victorinox

[Anonymous No.11188475]

>>11188455
For front of the house work at a bar a somewhet more stylish knife would be OK ... how about a nakiri? Maybe there is something on the JCK link I posted earlier.

[Anonymous No.11188494]

>>11188475
Japanese chefs supposedly look down on nakiri as a housewife's knife along with santoku.

[Anonymous No.11188609]

Tescos do a few damascus knives, bery nice to use. ama cook here.

[Anonymous No.11188697]

>>11188494
In a bar with presumably limited workspace and drunk people around a short knife without a tip is not the dumbest choice. What are the biggest fruit he has to cut? It is plenty big enough for lemons. For pineapples not so much.

[Anonymous No.11190183]

>>11188697
>>11188494
>>11188475
It's a matter of discipline. If you cant handle a knife with a point you shouldn't be handling a knife.
That being said, I use a nakiri for prep work.

[Anonymous No.11190206]

>>11190183
I agree about the discipline angle, but let's not forget that a lot of the Japanese cooks are spergs about matters of etiquette. I remember reading that in one region of Japan they prefer the rounded tip knives because they considered it rude for a sushi chef to point pointy knives towards their clients.

[Anonymous No.11190219]

>>11190206
That's a holdover from a point where it was illegal to point a knife with a sharp tip in the direction of people.

[Anonymous No.11190238]

>>11190219
Could be, I don't claim to be an expert in Japanese history. My point was that some people have concerns other than practical matters.

[Anonymous No.11191146]

>>11188351
No, don't fall for the weeb shit. Get a superior German Wüsthof 8 inch classic chef knive.

[Anonymous No.11191156]

>>11191146
You mean buy some trash?
Hey, atleast you can leave it in the sink overnight.

[Anonymous No.11191202]

>>11191156
They also never need sharpening, because they can't hold an edge for shit so nobody even bothers

[Anonymous No.11191207]

>>11191156
No, I mean buying good, German products instead of memey nip trash so you can feel like you're one of the faggots in your animes.

[Anonymous No.11191219]

>>11191207
I'd rather use a sharpened butter knife.

[Anonymous No.11191322]

>>11188409
Just a get a pairing knife it's cheaper

[Anonymous No.11191354]

>>11191207
>good German products
So you mean: vacuum cleaners, mosel riesling, wristwatches, bicycle parts, audio gear, etc.

They have a lot to be proud of, the knives not so much

[Anonymous No.11191427]

>>11191219
>>11191322
>they fell for the million times folded steel weeb meme

[Anonymous No.11191485]

>>11191354
Do you know Solingen?

[Anonymous No.11191490]

>>11188422
>2007-era contrarianism
The cool kids on KKF are now into VG-10 because it's provocatively déclassé.

Repeat after me: some of the finest knife makers in the world use and prefer VG-10, a great steel in bad hands still makes a bad knife.

[Anonymous No.11191499]

>>11188409
I would say only if you plan on cooking at home. A nice knife is a lot of fun to use though.

[Anonymous No.11191500]

>>11191490
Doesn't Global use something that's very similar to but not quite AUS-8?

[Anonymous No.11191503]

>>11191354
>bicycle parts
Lmao fuck no. German bicycle parts are overpriced and mediocre.

[Anonymous No.11191506]

>>11191485
Yeah, I have some 100 year old razors from there.

Times have changed, Klaus. This may come as a shock to you but Sheffield isn't a world renowned capital of cutlery anymore, either, and if you want your jerrb the game is not to undercut Sheffield, it's to not get buried by Echizen.

Good luck, you'll need it.

[Anonymous No.11191517]

>>11191503
They're not cheap, but I don't know what you mean by mediocre. You have a better suggestion for lighting?

[Anonymous No.11191527]

>>11191500
No?

[Anonymous No.11191532]

>>11191527
Yes. The closest steel to Global's CROMOVA 18 is AUS-6M, which is very similar to AUS-8.

http://www.zknives.com/knives/steels/cromova_18.shtml

[Anonymous No.11191542]

>>11191532
I stand corrected. All this time I assumed they were VG-10.

[Anonymous No.11191552]

>>11191354
>vacuum cleaners, mosel riesling, wristwatches, bicycle parts, audio gear, etc.
so, you are gay?

[Anonymous No.11191559]

>>11191552
No thanks. Good luck.

[Anonymous No.11191570]

>>11191559
too bad ;(

[Anonymous No.11191677]

>>11191506
What exactly is the difference between those knives? You can buy knives with the same alloy from every manufacturer.

[Anonymous No.11191722]

I actually like Mercer Knives.

[Anonymous No.11191832]

>>11191677
Blade geometry, handle design, edge grind, fit and finish, but most importantly, heat treatment.

You have to heat treat the metal to harden it, and because the heat from cutting and grinding the metal will harden the knife, but inconsistently, manufacturers have to do whole multiple cycle of heating the entire blade, cooling it, then repeating at different temperature to achieve the hardness they intended consistently across the blade.

Any manufacturer can buy expensive knife metal from a reputable forge, but the end result quality varies widely because this heat treatment process is difficult.

[Anonymous No.11192113]

Y'all are making me think of trading out my Shun Sora chef's knife for a JCK CarboNext gyuto.

[Anonymous No.11192119]

>>11188409
get a santoku or chinese chefs knife if youre cutting fruit all the time

[Anonymous No.11192163]

>>11188351
are you at home or in a working kitchen, if at home i would consider a wusthof or some other german style balde, if in a working kitchen get a japense blade for yourself if you work with lots of vegetables, and ask to borrow a german knife from someone else if you need to break down anything and including a butternut squash. Different knives do different things, based on their geometry, the misano ux10 is my working knife but i also have a wusthof on hand if i need to grind through stuff. if i'm asked to process 40lbs of chicken breast i grab the biggest knife i can with the highest weight so that i can literally "bang" it out. but if you're looking for something to make flower petals out of it could be found lacking.

[Anonymous No.11192187]

>>11192163
ultimately, if you are working with proportions in line with home cooking go german, if you are looking to have a knife that can handle specialty tasks go japanese. from there you have to decide on the motion you use to cut, wether it's the rock-chop, or a "scalpel-slice" which is figure on the ridge of the knife for greater accuracy, also possible with german blades, but their blade width is necessarily larger. i guess if you're asking this question get a german wusthof, mercer, messermeister, etc. and learn how to sharpen it.

[Anonymous No.11192218]

>>11188409
the wusthof legende 6'' will do you well, it's a williams-sonoma exclusive line i believe but it's the cheapest full-tang option i would consider
(if you find something better go for it but please tell me!) the steel used on it is good and it can be left in a sink with no issues, it's my beater and you can definitely cut fruit with it.

[Anonymous No.11192246]

>>11191490
VG-10 is not really an optimal choice for kitchen knives. Chromium carbides are bad for apex stability and wear resistance is useless on knives likely to wear from microscopic chipping and rolling at the apex from cutting board contacts rather than slicing soft abrasive materials.

AEB-L or Cronidur30 at high hardness would both be far more optimal choices for corrosion resistant kitchen knives. Too bad not many volume production makers use those steels at the correct hardness for this type of application.

That said, if you can live without corrosion resistance, a simple carbon steel at high hardness takes some beating as a kitchen knife steel choice.

[Anonymous No.11192336]

>>11192246

Do you have any insights into the steel used in the JCK "CarboNext"? It's hard to find outright reviews of the gyuto but pretty much everything I am finding is coming back positive.

[Anonymous No.11193298]

>>11192336
Lots of people say the blade is way too thick.

[Anonymous No.11193478]

>>11188351
these knife threads are so fucking cringey. If you're going to spend 100+ on a knife contract a custom knife maker. There's an endless amount of stock removal knife makers, you can choose your steel. scales and design.

[Anonymous No.11193546]

>>11193478
>custom chef knife
>$100

Where? Please don't show me some "Ol' Hickory"-tier garbage.

[Anonymous No.11193569]

>>11193546
Look at knife maker groups on facebook. That's where I sold mine.

[Anonymous No.11193595]

>>11188409
What absolute shithole do you work in that won’t allow a dedicated knife for the barback to do prep with? Any knock-off victorinox from a restaurant supply is like $7.

And no a barback shouldn’t come to work with a knife, and any who did at my bar I’d recommend they apply at a restaurant. A barback should have a bottle opener, perhaps a flashlight, and some good boots they can move quick in.

[Anonymous No.11193997]

>>11193546
no point in arguing with these people, any knife shaped object is a worth paying for as long as a racist neckbeard religious maniac stamped its initials on the blade

[Anonymous No.11194071]

>>11193997
>this false flagging troll again

[Anonymous No.11194393]

>>11193997
Are you off your medication again?

[Anonymous No.11195511]

>>11194071
>>11194393
Huh?

[Anonymous No.11196063]

>>11195511
That poster is some sperg who's convinced everyone who makes things is a racist monster who supports genocide and wants to end abortions. They do this every thread, while telling people not to buy American knives or cutting boards.

[Anonymous No.11196131]

>>11196063
>>11195511
I got some of their posts from the last thread.
They're clearly retarded.

[Anonymous No.11196157]

>>11188351

get a $30 dexter and over yourself, not in that order

[Anonymous No.11196307]

>>11188351
Bought one of these at TK Maxx. When i removed the packaging i almost got cancer from the smell of the cheap plastic they used for the handle. Just buy a german knife.

[Anonymous No.11196397]

>>11196307
Most german knives also have plastic handles, likely made in the same factories.

[Anonymous No.11197509]

>>11196131
No U

Also you're clearly mentally ill

[Anonymous No.11197517]

>>11196063
No. Some, I assume, are good people.

The point is, if you don't want to be profiled, maybe you should make it clear on your website (or however it is you're selling your stuff) that you're not one of them. Because otherwise people are naturally going to have valid concerns.

I'm only asking the same thing from you that you ask from others.

[Anonymous No.11197572]

>>11188494
Why? Santoku is literally the perfect shape born from japanese spirit. If you have a good santoku you don't even need any other kitchen tools at all.

[Anonymous No.11197607]

>>11188494
Most Japanese chefs aren't allowed to have an opinion, they think what the head chef tells them to think. Like that it's perfectly normal to repolish rust fast knives every day (patina is not the Japanese way).

The house wife using a stainless Santoku is a lot more sane.

[Anonymous No.11197614]

>>11190183
>It's a matter of discipline. If you cant handle a knife with a point you shouldn't be handling a knife.

Even ignoring the illusion of control angle (yes, you too make mistakes) the only way you know the other guy doesn't have the discipline is when his knife is in your back.

[Anonymous No.11198056]

>>11197607
Santoku is the Japanese attempt at making a Western knive though.

[Anonymous No.11198371]

Is it true Shun are shitty knives that chip easily?

[Anonymous No.11198397]

>>11198371
No, it's true that retarded housewives and Boomer barbeque dads (the only demographic more retarded than housewives) buy them at Williams Sonoma then immediately proceed to open cans with them.

[Anonymous No.11198414]

>>11191485
Family's from Solingen. Zwilling, Boker, and most of the other classic knife manufacturers carry a LOT of nip knives, even in their factory stores, right next to the freshly made German shit. Since they carry basically no other international knives, it seems like even the German Messermeistern are giving the Japs their vote of confidence.

[Anonymous No.11198426]

>>11198414
That said, the stuff they sell is almost all $60 and below. The Nip knives range from $50 to $800, so it might just be filling the "flashy expensive shit" shelf space since German manufacturers aren't too into that niche.

[Anonymous No.11198684]

>>11197517
Get fucked you crybaby. I'm not gonna go on a huge rant about how ebul nazees if I'm trying to sell a cutting board. It has nothing to do with the cutting board you virtue signalling faggot. Eat a huge, crusty dick

[Anonymous No.11198685]

>>11198371
It used to be true at the very least. Although to be fair a lot of it seems to be due to users who abused the knives. For example by "walking" the knife across the board while pressing down on the blade with their left hand really hard while you are supposed to just rest your finger lightly on the blade. That twisting force can very easily chip steel harder than the typical German steel, especially when the knife is thinner at the edge and ground to a lower angel too.

[Anonymous No.11199636]

>>11198426
That's probably due to tariffs, some guy on /ck/ was talking about what he pays for krautshit in Europe and the prices over there are like 1/2 what they are in North America, meanwhile the prices he was quoting for Japanese knives were laughably high, similar to what people here were paying for Japanese knives in the early 1990s when they were an obscure niche tool.

In the US you'd have to be a fool to buy anything but Japanese.

>>11198684
Someone is being a crybaby here and it is definitely not me.

[Anonymous No.11199668]

>>11192218
>full tang meme

[Anonymous No.11199698]

>>11198685
>abused the knives. For example by "walking" the knife across the board
I know a family with a drawer of chipped up Shuns, and that is not what happened. What happened was that they don't really know how to cook, they have fancy marble countertops, and they have tons of money (billions in fact but that's immaterial) and never really learned how to take care of stuff that isn't horses, boats, family-run charities, and other things that rich people think about. Something like a $150 weeb sword or a $3000 tube amp, they'll use it "wrong" without thinking about it, and when it stops performing the expected task as expected, they just buy a replacement rather than waste time wondering how that happened.

That's why I think it's funny when I see people on 4chan talking about how rich people got rich by acting like poorfags, they've obviously never met any real rich people. Owning a Lexus isn't "rich people".

[Anonymous No.11199703]

>>11199636
It has little to do with tariffs (EU-Japan reciprocal tariff is less than 6% on avg) and everything to do with the fact that there is little demand so niche importers, many of whom with have country-wide monopoly for that Japanese knife brand as part of agreement to market and promote that brand with no financial help from the manufacturer, have no competition and can charge whatever they want.

[Anonymous No.11199725]

>>11198371

I have a Shun Sora chef's knife. A former roomate dropped it onto a relatively hard linoleum floor from countertop height and it was completely fine. Don't hack at really hard things with Shuns and you'll be fine.

That being said, I've had my eye on the Munetoshi Kurouchi recently and am probably going to make the upgrade soon.

[Anonymous No.11199790]

>>11188396
Just got my dad one of these

[Anonymous No.11199792]

>>11199725

That or the Masakage Yuki gyuto. Who knows?

[Anonymous No.11199811]

>>11199725
I drop mine often enough, and the kitchen I work in has concrete floors. They've always been fine.
They don't handle torsion well so a bad hand chips them when they push down way too hard into the board and twist.

[Anonymous No.11200054]

OP, I’m a line cook in a high volume, upscale restaurant. All of my other cooks have super nice knives that they rarely touch aside from some sort of cheap gyuto style knife. I bought this when it first came out and I’ve been extremely pleased with it.

Edge retention is honestly great, just make sure you do a few passes on a high (1000-8000) grit stone every week or so because this steel is a BITCH to sharpen from dull. It’s a fucking hammer.

So edge retention is great, and the blade profile is great. It’s got a decent belly but is also flat enough to push cut. So it allows you to be more flexible with your cutting motions.

I abuse this knife. I put it away wet and it rarely gets wiped down between tasks aside from health or contamination/allergy reasons. No rust at all.

The only downsides to this knife that I can note are that the handle is slim and the angles are a bit aggressive. Even with my pointer finger callous, it still rubs me raw if I go too long without using it often.

And also the fact that if you let it go dull you’ll be spending at least 15 minutes on a 400grit Stone before you can finish it.

I brunoise shallots, clean fish, and debone pork shoulders and chickens on a daily basis with this knife. It’s a cheap option with hard steel and a good heat treatment.

But that’s just my two cents. Everyone is different. Start cheap so you can find out what you like!

I hope you find what you’re looking for!

[Anonymous No.11200225]

Can anyone give me a rundown of the difference between white and blue steel?
I own a bunch of vg10 knives, but my cleaver isnt stainless and I've gotten good enough at maintaining it to invest in a proper non-stainless knife.
Thanks in advance.

Before anyone says it's a waste, I am also a knife collector so I am absolutely okay with overpaying for a knife if it's pretty.

[Anonymous No.11200254]

>>11200054
The fact that you have to sharpen that hard (15 minutes on 400 grit) scares me.

[Anonymous No.11200298]

>>11200254
The bd1n steel is crazy tough. Just don’t let it get dull from out of the box and it’ll be fine! Weekly maintenance is 5 minutes on 2000-6000 stones and it’s a razor.

[Anonymous No.11200308]

>>11200254
A shun sora is in the same price range and sharpens easier. VG10 is really easy to sharpen, but it's not quite as hard as that knife so the edge wont last as long.

Nexus:
>Harder steel, better edge retention
>Hard to sharpen
>Monosteel construction
>G10 handle
>American made
>Looks very traditional
>Really fucking stainless

Shun sora:
>Softer steel, easier to sharpen
>Slightly worse edge retention
>Performs better while dulled
>San mai construction
>Polymer handle
>Japanese made
>Slightly more expensive
>Looks more expensive
>As stainless as you will ever need

[Anonymous No.11200396]

I got a basic 8 inch ja henckels chefs knife for like 30 bucks and its worked just fine for pretty muc everything....

[Anonymous No.11200483]

>>11200225
White is slightly easier to sharpen
Blue is slightly more corrosion resistant and has slightly better edge holding
White steel is the purist's steel
Blue steel is for people who think they want "the best steel" but don't realize that "the best steel" is a flawed premise
If you get a blue steel knife you honestly might as well just get a Wusthof

[Anonymous No.11200507]

>>11200483
Better edge holding is a definite perk though.
I'll look into a white knife regardless. This one is gonna be for fucking around with and not working so it'd be better.

[Anonymous No.11201184]

>ctrl+f tojiro DP
>0 results

Did I miss something? Is this not being recommended anymore?

[Anonymous No.11201213]

>>11199698
obviously your example is a one-in-a-million exception. Plenty of professional cooks only used to german steel have chipped their shuns the way i described.

[Anonymous No.11201234]

>>11201184
>ctrl+f tojiro DP
>0 results
>Did I miss something? Is this not being recommended anymore?
Nope, too expensive for what they are by now. The blade is really thick at the edge and one of mine (I have two, the second one was a bargain too good to pass up) a really horrible fit and finish job of the handle. there is a millimeter-wide gap between the plastic scale on one side and the steel bolster, with some black goo smeared into it to cover it up. I had them professionally thinned and polished and now they work really well, but the quality and performance right from the factory are disappointing.

[Anonymous No.11201267]

>>11201213
Because they have bad knife skills so they need a more forgiving knife.

[Anonymous No.11201300]

>>11201234
you don't need to greentext the entire post like a sperg you can just reply like this.

you got one from a bargain that seemed too good to be true and when you got it it was of poor quality? hmmmmmmmmmmmmmm, what a mystery

[Anonymous No.11201335]

>>11201234
>I had them professionally thinned and polished and now they work really well,
Did you really have to pay someone to use some sandpaper and epoxy to fix the handle?

[Anonymous No.11201368]

>>11188396
Global is not a very good knife. They are all welded-together, stamped blades. Durability-wise they are inferior to almost any knife in the same price range.

[Anonymous No.11201454]

>>11201368
Good thing I'm not throwing my knife on the ground or letting anyone else use it.

[Anonymous No.11201535]

>>11191677
Germans generally don't make lasers (ie. <<200g for a 20cm Chef's knife) or use meme hardness. Because people expect a German chef's knife to be general purpose and meme hardness lasers aren't general purpose.

Almost everyone is sharpening to 15 degrees though, the whole 20 degree bullshit for German knives is decades out of date.

[Anonymous No.11201560]

>>11201300
>that seemed too good to be true
Huh? They were recommended back in the day because it was a good deal, there is no "too good to be true here"

They had some drawbacks like the guy said, but people put up with it because they were cheap

Now zoomers have memed them up in price and retailers know they can charge literally anything and kiddies will fight over who gets to buy one, so you'd have to be a moron (a moron like you, btw did I mention you're a moron?) to buy one

>>11201335
Pretty sure "I bought a tojiro and paid someone to sharpen it guy" is the german guy who keeps talking about how solingen is the best and Jordan Scheisse is Third Reich #1 Best Knife Maker Ever, he's either posting to get a rise out of people or he's just a fool, not sure which

[Anonymous No.11201568]

>>11201335
>Did you really have to pay someone to use some sandpaper and epoxy to fix the handle?
Dou you just lack reading comprehension skills or do you really not know what thinning means? It has nothing to do with fixing a handle, it is about changing the geometry of the blade for increased cutting performance (at he cost of some ruggedness).

[Anonymous No.11201570]

>>11201560
thinning is not sharpening, retard. I also never said that Solingen is the best.

[Anonymous No.11201579]

>>11201300
>you got one from a bargain that seemed too good to be true and when you got it it was of poor quality?
It as the first one that had the fucked up handle, the second bargain deal one was much better. And regarding the cutting performance I bought those knives before I had any of my knives thinned so I had no idea how lacking theey acctually were. As is the case with 99% of /ck/ who will defend their $5 shit knife to the death because it is "perfectly adequate to their needs".

[Anonymous No.11201635]

>>11200507
What's better: a knife that can hold an ok edge for a week and then takes 20 minutes to get back to that ok edge, or a knife that can get a perfect edge in 2 minutes but loses it in a day

[Anonymous No.11201745]

>>11200054
>And also the fact that if you let it go dull you’ll be spending at least 15 minutes on a 400grit Stone before you can finish it.

A chef's knife in BD1n steel should not take that long to apex on a 400 grit waterstone. It's highly wear resistant compared to most steels used for kitchen knives, but it's not really that wear resistant as far as utility knife steels go.

[Anonymous No.11201752]

>>11200054
>>11201745
To add to that, I'd the blade thin enough behind the apex? It could be sharpening technique, or it could be the stones you are using, but it should not be taking that long.

[Anonymous No.11201765]

>>11198371
Yes and no.

They are often bought by people who have no idea how to take care of and properly use high hardness kitchen knives, but they are also made from VG-10 at high hardness, which is far more brittle at high hardness than a carbon steel or carbon mimicking stainless like AEB-L or Cronidur 30 would be.

A carbon steel or carbon mimicking stainless would also have better edge retention at a given hardness than VG-10 in kitchen knife applications.

[Anonymous No.11201773]

>>11200483
>If you get a blue steel knife you honestly might as well just get a Wusthof
That's a pretty silly thing to say given the large performance differences between blue steel at high hardness and whatever stainless Wustof uses at a much lower hardness...

[Anonymous No.11202400]

>>11201535
Why does Zwilling insist on 20 degrees? Both Victorinox and newer Wusthofs are 15 degrees.

[Anonymous No.11202405]

>>11202400
Different tools for different jobs. A larger bevel doesn't cut as smoothly but it is more durable.

[Anonymous No.11202412]

>>11201765
>They are often bought by people who have no idea how to take care of and properly use high hardness kitchen knives

This. It's not a problem with the knife, it's a problem with the user. People have chipped Shuns and the like doing dumb shit like trying to chop bones with them. But that's not what they are made for.

>>I thought you said this Ferrari was a good car, anon! WTF, I tried to take it mudding and it got stuck, plus there's no room for my suitcases inside!

[Anonymous No.11202452]

>>11201635
I think thats a bit of an exaggeration in the difference between those steels. I'm more interested in the finer edge of white steel for this. It's gonna be a knife for light home use. I have other knives for work.

[Anonymous No.11204288]

>>11202412
If they're anything like Tojiros, Shuns should be able to handle chicken bones just fine.

Obviously you're not going to have much luck trying to hack through a beef rib but why would anyone do that with a chef's knife anyway?

[Anonymous No.11204311]

>>11204288
>Obviously you're not going to have much luck trying to hack through a beef rib but why would anyone do that with a chef's knife anyway?
People are stupid, anon. It's perhaps the most fundamental rule that there is. It's especially true around this shithole.

Remember the guy who posted about his roommate using his chef's knife as a hammer to assemble his bedframe a couple days ago?

[Anonymous No.11204387]

>>11204311
I don't think I was lurking that day, but it sounds about right.

[Anonymous No.11204467]

>>11204311
I once caught a coworker using one of mine as a screwdriver when I came back from grabbing something from the fridge and I almost killed them. Some people arent smart enough to own a knife.

[Anonymous No.11204793]

>>11201752
Nexus guy here

About 15 minutes to be able to move on to finishing stones after about six months of only using a ~1000 grit honing rod.

Honestly, I know it isn’t the stones. I used my CDC’s nice stones. It may very well be my sharpening technique.

I’ll keep practicing!!

[Anonymous No.11204848]

>>11204793
Was it the first time you'd used stone to sharpen it?
New knives are sharpened with grinders and it takes a lot more work with a stone to take out the scratches from the grinder than it will to sharpen it in the future.

[Anonymous No.11204942]

>>11204848
Yes it was!

And unfortunately I have a bad habit of letting my knives go pretty dull before going farther than a stripping or honing.

[Anonymous No.11204959]

>>11204942
New knives generally take 2x-3x longer to sharpen than one you've sharpened before, but because of the difference in how stones and grinders make an edge.
I always put new knives to stone before using them just to save time and effort, no matter how sharp they seem out of the box.

[Anonymous No.11205005]

>>11204959

I think that’s a good idea! And one I will try in the future!! Thank you!

[Anonymous No.11205161]

>>11191354
I think this guy is talking about starter knives for his kitchen. Wusthof would be just fine and is very economical. He doesn't need to be able to kill dragons. Just cut a potato.

[Anonymous No.11205169]

>>11205161
Why would he spend that much for a knife when there's choices that are so much better in the price range?

[Anonymous No.11205201]

>>11205169
Stop over-analyzing. All the knives in that price range are pretty much identical if all you need is a simple kitchen knife, except the 30% shit tier cuisinart garbage that somehow snuck in to the price bracket.

The only difference is the style, but if this is your first good knife then you really won't know what style suits your technique best. Especially since your technique will change once you have a decently sharp blade in your hand and don't need to use so much downward pressure like a soccer mom pimping ceramic knives.

For $60-80 dollars, for a knife you will replace and forget in less than 3 years, it just doesn't matter. There's like 5 brands to limit your choice to. After that, pick whatever is prettiest for all it matters.

[Anonymous No.11205223]

>>11205201
There is actually major differences at that price range. A wusthof knife is hardened to 56rc, a shun is hardened to 62-63. There's also major differences in weight and styling. Recommending worse products because it'll only be used for a few years is stupid.
Even in the soft, heavy knife category a wusthof is worse than a messermeister or a henckels and costs more money.

[Anonymous No.11206017]

>>11202400
AFAIK Zwilling uses 15 degrees on most their knives, 10 on some of their nip knives.

[Anonymous No.11206123]

>>11205161
I think you're having trouble following the conversation.
>>11205201
Lol, no.

[Anonymous No.11206967]

>>11205223
the differences you mentioned don't matter for a starter kitchen knife that will be replaced as soon as the person finds his/her groove. no home chef actually cares about the highly technical specs that are unnoticable when just chopping up some carrots 3x a week. picking a knife to cut your sandwich in two doesn't require 3 weeks of research and a beginner course in metallurgy.

[Anonymous No.11206980]

>>11188351
>Thread instantaneously devolves into autism listing off different hardness levels and steel compositions and shit

Buy the victorinox fibrox santoku. https://www.amazon.com/Victorinox-Fibrox-Santoku-Knife-Granton/dp/B008M5U1WM

This is why you don't ask 4chan questions: You get obsessive replies about what is "best". You don't need the best. You just need a decent, good knife.

[Anonymous No.11206987]

>>11188697
Just buy a petty knife if you're doing small prep
You can peel and cut fruits with it and it sounds like that's all 6you need

[Anonymous No.11207247]

>>11206967
Might as well just buy a walmart knife by your logic, you dumb fuck.

[Anonymous No.11207272]

>>11188351
don't order online. go to your local restaurant supply store and actually hole the knives. find something that feels comfortable to your grip. also learn to properly sharpen a blade, that'll make your knife last ten times longer

[Anonymous No.11207503]

>>11207272
>learning how to sharpen a knife makes it last longer
Do you throw out your clothes when they get dirty instead of laundering them?

[Anonymous No.11207526]

>>11207503
no but idiots leave dull knives in drawers and buy new ones because they don't know how to sharpen. how is that beyond your ability to understand?

[Anonymous No.11207529]

>>11207526
>people throw out stuff for reasons other than the end of its useful service life
So then, it's "not making it last longer", is it

[Anonymous No.11207532]

>>11207503
you are truly what the internet has breeded: a new kind of idiot that argues without even understanding the subject

a dull knife is useless learning to sharpen it and doing so every week will keep it sharp

if you let it get completely dull it will be harder to sharpen and it will "eat" a lot more material to get it sharp

[Anonymous No.11207544]

>>11207529
god you're an idiot, I'm not gonna fucking argue semantics with you

[Anonymous No.11207597]

>>11207532
None of that has anything to do with the question. Do you just wear filthy clothes that stink, or do you spend tens of thousands every year on buying new clothes that you wear once?
>>11207544
Without semantics nobody could understand each other, anon-kun ^_^