Pick one

[Anonymous No.11689774]

You cant loose

[Anonymous No.11689782]

2nd from the left, looks like a wusthof.

[Anonymous No.11689786]

>>11689774
Fourth from left, Misono UX10.

[Anonymous No.11689793]

>>11689786
that would have been my choice also, but i don't own any 'nice' knives. i got a 30 dollar one from target that i keep sharp and clean.

[Anonymous No.11689806]

>>11689786
I prefer a German chef's knife like a classic Wusthof with a 12" blade softer steel than the Misono. For more precise work I prefer a japanese santoku in aogami #2, a harder steel than the Misono.

[Anonymous No.11689808]

Probably the Mac or the Misono. I don't like Wusthof's massive bolsters and Global handles just don't fit my hands.

I actually use a Dick Pro Dynamic for most of my work though because it has a serrated edge so I can do pretty much anything with it.

>>11689782
The first one /is/ a Wusthof.

[Anonymous No.11689811]

>>11689808
>The first one /is/ a Wusthof.
I can see the logo, which is why i said the 2nd LOOKs like a wusthof.

[Anonymous No.11689814]

>>11689774

[Anonymous No.11689815]

>>11689811
Sorry. Thought you were "choosing" it because of that.

[Anonymous No.11689824]

>>11689774
The mercer on the far right. I like the full belly and no bolster.

[Anonymous No.11689835]

can I just keep using my own?

[Anonymous No.11690030]

>>11689774
I choose none of that gay shit and get a Gesshin Heiji or a Carter

[Anonymous No.11690057]

>>11689806
the steel in the Misono is superior in literally every aspect to that of a german knife

[Autonymous No.11690060]

>>11689774
i don't know why but the straight edge of the misono appeals to me, so i choose that one.

[Anonymous No.11690074]

I have the Global and would probably go for the Misono. I'd choose the Mac if it was the Ultimate line.

[Anonymous No.11690099]

For me, it's the 270mm carbon steel Misono.

[Anonymous No.11690351]

Global because I like its handle style.

[Anonymous No.11690372]

>>11690351
People shit on the Global handle all the time but I find it really comfortable (and it's not slippery at all). I also have pretty big hands.

[Anonymous No.11690530]

Undoubtedly the far right Mercer.

[Anonymous No.11690558]

>>11689806
>12" german knife
what are you compensating for lmao

sad cunt

[Autonymous No.11690577]

loose?

[Anonymous No.11690620]

>>11689774
lose*

[Anonymous No.11690711]

I like the middle one.

[Anonymous No.11690752]

Japanese metal is trash. Buy something pure American.

[Anonymous No.11690789]

>>11689774
quick eyeball, 4th from left would be my immediate grab

[Anonymous No.11690816]

>>11690558
Why use a small knife when you can use a big knife?
>>11690752
Misono uses Swedish steel for some of their lines.

[Anonymous No.11691139]

>>11690816
>japan uses third world niggersteel
Like I said, trash.

[Anonymous No.11691145]

>>11689774
No ceramic option? No thank you. I like my knives to actually stay sharp.

[Anonymous No.11691150]

>>11690099
What's the bread knife?

[Anonymous No.11691152]

Wustof is absolute trash

[Anonymous No.11691154]

>>11691145
>they all fell for the 19th century steel knife meme
>21st century ceramic knife, hello the FUTURE is NOW

[Anonymous No.11691176]

>>11690752
It's funny because American knives actually ARE the best, but they aren't the shitty Dexters/Lamsons/Cutco that all the housewives know about.

[Anonymous No.11691177]

>>11691150
Tojiro bread slicer

[Anonymous No.11691782]

>>11690752
>VG10 stainless is trash
Idk bout that
>>11690816
>why use a small knife
Well "small" implies that the knife is undersized for the task at hand and I think you'd be hard pressed to prove there are tasks that you ought to be doing with a chefs knife that 8" or 10" are too small for and ultimately smaller blades will afford a higher degree of precision making them much more versatile than a 12" for all purpose tasks.

[Anonymous No.11693662]

>>11691782
Lol is VG10 the only steel you know? It blows, bad example

[Anonymous No.11693837]

>>11691782
>ultimately smaller blades will afford a higher degree of precision
Only if you're a manlet with tiny hands like you.

[Anonymous No.11693885]

>>11693662
No but its widely used in Japanese manufacturing. Do you have any reason why it blows or are you just shit talking?
>>11693837
Yeah that's why paring knives are so large because if your hands are big enough any knife is precision

[Anonymous No.11693887]

>>11691176

Is there actually a decent American manufacturer of knives who doesn’t just make a handful of pieces a year which they sell to collectors for five figure sums?

[Anonymous No.11694002]

>>11693885
It’s just weird to nominate VG-10 as an example of superior weeb steel. It’s better than European, but prone to chipping and edge retention leaves something to be desired

[Anonymous No.11694016]

>>11694002
I didn't nominate it as GOAT but its so ubiquitous from Japan that it constitutes a really solid floor for quality which was intended to be a refutation to
>>11690752

[Anonymous No.11694025]

>>11693887
>hurr durr I only know bob Kramer durr
stupid housewife

[Autonymous No.11694038]

>>11693837
i use a samurai sword as a paring knife. wanna fight?

[Anonymous No.11694047]

>no carbon steel knives
I'd pick the Misono out of the lineup

[Anonymous No.11694091]

>>11689774
the one made out of ABL steel. if you don't know which one is that, you can fuck right off because i don't talk to people who aren't experts at knivery.

[Anonymous No.11694115]

>>11694047
Read the Mercer.

[Anonymous No.11694136]

>>11694115
"High carbon" is still stainless, not carbon steel.

[Anonymous No.11694146]

I literally just had it on the whetstone this morning

[Anonymous No.11694280]

>>11693887
Murray Carter and his workshop is alright if you're not bothered by his level 11 weebishness, but for the most part American knife makers are just racist religious maniacs and it's best to avoid giving those kinds of people any support.

>>11690816
I am pretty sure they use Swedish steel for everything, but they only actually use the name "Swedish Steel" for one specific line of carbon knives (Sandvik 20C which is an extremely pure version of 1095). The UX-10 is Sandvik 13C26.

>>11691176
No, not really.

>>11693662
It's funny, in 2000 VG-10 was considered the cat's pajamas, in 2010 everyone decided it was shit, now the hipsters defend VG-10 because it's the contrarian thing to do. It's definitely better than X50CrMoV15 but that's not much of an accomplishment.

[Anonymous No.11694286]

>>11693887
plenty of oustanding knifemakers on kitchenknifeforums.com who make great knives in the mid-three digit range

[Anonymous No.11694296]

I got a $250 william sonoma gift card for christmas, what should I buy? I have an 8inch shun and honestly its nothing amazing

[Anonymous No.11694314]

>>11694296
Not a knife, pretty much everything there except towels and glasses is a ripoff not to mention a boring product. Get some Riedel Veritas glasses instead.

[Anonymous No.11694321]

>>11694314
The knives were super on sale the other day, like 75% off on the website which is why I posted here.

I'll check our their towels/glasses though, I agree the store is a rip off but a gift card is a gift card.

[Anonymous No.11694325]

>>11694296
>>11694314
I agree.
Their seasonal cheese and charcuterie collections are good.

[Anonymous No.11694330]

>>11694321
Yeah but 75% a boring product is still a boring product, I guess you could resell them at a small profit if your time isn't worth anything but I wouldn't bother. Better to just buy a good knife from a store that isn't Williams Sonoma.

[Anonymous No.11694353]

>>11694296
you must be a serious out of closet faggot if someone buys you a william sonoma gift card

[Anonymous No.11694369]

>>11694353
t. inbred hillbilly who thinks Panera is fine dining

[Anonymous No.11694387]

>>11689774
Where's my cleaver?

[Anonymous No.11694536]

>>11689774
I have a 6" Wüstof chef's knife and a 3" Wüsthof paring knife. Both are easy to sharpen and easy to work with.

[Anonymous No.11694539]

>>11694353
What the fuck are you talking about? I'm an upper middle class white guy that lives in Texas. This was a present from my mom so I could buy something for our apartment.

It was kind of off-base with what I'm interested in/where I'd buy stuff, but how the fuck do you get being gay out of this?

[Anonymous No.11694547]

>>11694539
They only have W-S in "nice" (I use the term generously) neighborhoods. Evidently he doesn't live in one, so those who do are obviously homosexuals.

[Anonymous No.11694619]

>>11694539
does your mom know?

[Anonymous No.11694651]

>>11694296
Get the Shun thinned and spend the certificate on stuff you need?

[Anonymous No.11695085]

>>11694536
Noice. What do you use to sharpen them?

[Anonymous No.11695096]

>>11694539
>mom so I could buy something for our apartment.
You got an apartment with your mom? Or your (((partner)))?

[Anonymous No.11695200]

>>11689835

[Anonymous No.11695301]

>>11695096
he is a faggot so with his boyfriend.

>>11694539
>I'm an upper middle class white guy that lives in Texas.

lol, you know where only queers and steers come from?

[Anonymous No.11695335]

Remember before this thread got derailed by /pol/, when it was about knives?

[Anonymous No.11695352]

>>11695335
i don't think there is anything wrong with some friendly banter

[Anonymous No.11695360]

>>11695335
shopping for kitchenwares is and will always be gay.

[Anonymous No.11695361]

>>11695352
I got banned for posting a knofe thread last week, I have a low tolerance for “friendly banter” considering we’re on the topic of gay sex when the mods don’t even allow wrong knife opinions

[Anonymous No.11695373]

>>11695361
>I got banned for posting a knofe thread last week
sounds like a place I wouldn't want to be. Maybe you should go.

[Anonymous No.11695381]

>>11695373
I can’t go. I’ve tried

[Anonymous No.11695385]

>>11689774
First, second, and last have my preferred profile. I have that Wüsthof and like it, the bolster doesn’t bother me.

[Anonymous No.11695424]

>>11695360
Does your mommy buy your clothes too

[Anonymous No.11695450]

>>11695424
of course she does. Buys me socks and a pair of long johns every christmas.

[Anonymous No.11695593]

>>11695361
did you post the german sippy cup thread?

[Anonymous No.11696244]

>>11689774
I like the Mercer and the Misono, depending on task.

[Anonymous No.11696258]

>>11689774
my mom got me that wusthof for christmas :)

[Anonymous No.11696351]

>>11695361
should have spelled it correctly

[Anonymous No.11696377]

>>11696244
What brand is the 6th one from the right anon? I am pretty sure I have the identical model, but it is a really obscure brand (Felix) even here in Germany. Are you from the US? Under what name is the knife sold there?

[Anonymous No.11696381]

/ck/, is it normal for new knives to have burrs?
I bought and returned, twice, a set of Wüsthof knives, because some of them have burrs, and even small, very very small chips, along the cutting edge.

I don't know shit about knives, but that doesn't seem normal. Was Costco selling counterfeits? Is it indeed normal? just bad luck? Wüsthof a shit?

[Anonymous No.11696383]

>>11696377
That is an old culinary school issued Mercer. It's quite thick and soft, but that makes it wonderful for light butchery.

[Anonymous No.11696391]

>>11696381
I've never seen a Wusthof with a poor edge OOTB. I doubt they're counterfeits, but maybe. Are they the cheapest line?

[Anonymous No.11696408]

>>11696391
It was, supposedly, the classic ikon line.
same set as this one from this store
https://houseofknives.ca/wusthof-classic-ikon-8-piece-knife-block-set-9875/

The handle felt amazing, and there was some nice weight/balance to them. But it felt shoddy, as the first set also had damage in the block, and second set had discoloration on the logo on the chef's knife. (this one also had a small stain on the
bolster)

[Anonymous No.11696423]

>>11696408
I've had 5 Ikons and never had any issues, but the last time I bought one was long ago, before they made the classic Ikon line. Maybe their finish is lacking now. That would be disappointing.

[Anonymous No.11696432]

>>11696383
My Felix has a round metal medaillon at the butt end of the handle, has yours one too?

[Anonymous No.11696436]

>>11696423
because of how good the handle felt, and how nice the other knives felt and looked, I think they were indeed originals.
They either have a QC problem, or the distributor is mishandling them. The packages were carefully opened (the little gray tape was cut), I assume for inspection, either at customs, or at the distributor offices. There, they could have been damaged. Or even the distributor is selling "b-stock", but I'm just speculating at this point.

[Anonymous No.11696442]

>>11696381
>that doesn't seem normal
tthose knives are mass produced, some guy pulls the edge over a big felt disc, once left, oonce right, done, ready for packaging. Do you think they have the time to inspect each single knife bevel with a magnifying glass for burrs? It will be gone after the first sharpening anyway, it's no big deal.

[Anonymous No.11696455]

>>11696442
>Do you think they have the time to inspect each single knife bevel with a magnifying glass for burrs?
Not really. But if mass produced, these checks could be done via cameras in an assembly line, looking at burrs and other imperfections as deviations from a pattern, sending back the bad ones to another sharpening session.

>It will be gone after the first sharpening anyway, it's no big deal.
It is not big deal as you say. the expectations on big boy knives set me up for failure.

[Anonymous No.11696539]

>>11696432
It certainly does. It also has a laser etch on the blade which reads "Mercer Tool Corp" that is too faded for my camera to pick up. I don't know if Mercer supplied Felix, or Felix supplied Mercer, but I like the knife, and have abused it for 13 years, or so.
>>11696436
It could be either as far as I know, but it is disappointing in either case. I have always thought of Wusthof as a prime fit and finish knife, even if their geometry and steel are a little behind the times.

[Anonymous No.11696953]

>>11695200
It is, which is why I often end up on my 6.5" santoku. Almost half the length.

[Anonymous No.11697350]

>>11695593
yeah that was me. 3 day ban for making fun of german knives. guess we know the mods use sippy cups

[Anonymous No.11697352]

I'll take the MAC. Had mine for five years and it's still my favorite knife I've used and own.

[Anonymous No.11697378]

>>11697352
found my current pic.
CCK cleaver
Tojiro bread knife
Masakage Koishi Gyuto 240mm
Victorinox serrated knife
MAC MTH-80
Kohetsu Blue #2 210mm w/ custom handle

[Anonymous No.11697382]

>>11697378
Fuckin a

[Anonymous No.11697570]

>>11689774
first from the right

[Anonymous No.11697674]

I just sharpened both of the knives I own (Victorinox Fibrox chef knife and really shitty no name santoku) against a double sided water stone (#1000 and #4000, Gwhole (?) brand, Made in China). AMA.

[Anonymous No.11698056]

>>11695085
They're fairly new, so just a honing rod. I imagine I'll need to use something more adequate in the future.

[Anonymous No.11699070]

>>11698056
okay cool, also in the future maybe you could not say that your knives are easy to sharpen when you've never sharpened them

>wusthof customers

[Anonymous No.11699102]

>>11699070
Careful what you say about Wusthof customers, the mod is one of them

[Anonymous No.11699110]

>>11689774
The ONLY blade you need in the kitchen for ANYTHING is the chinese cleaver, and if you aren't already doing it that way you're a fuckin joke and that's all there is to it.

[Anonymous No.11700743]

>>11699110
ulu is better