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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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11788931 No.11788931 [Reply] [Original]

Gimme your family photo

>> No.11789115

ur knife set is cute nd ur kitchen is cute and u said "Gimme your family photo" wich is cute
ur cute

>> No.11789149
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11789149

these are ninety percent of the utensils I own

I was curious as to where my spoon went but I saw it was behind my computer monitor when I sat down

>> No.11789344

>>11789149
at least you have good hot sauce

>> No.11789366
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11789366

>>11789149
You need help before you hurt yourself. Or someone else in your basement.

>> No.11789425

>>11788931
What knife (type) is the Zwillings, 4th from the left?
It looks nice, like the Global "Asian chef knife", but I don't like globals' handles.

Also, what is the third knife from the right/top? not counting the honing rod.

>> No.11789700
File: 1.13 MB, 2080x1560, P90108-182410.jpg [View same] [iqdb] [saucenao] [google]
11789700

Medium quality but I keep them sharp.

>> No.11789705

>>11788931
This is just embarrassing, OP.

>> No.11789731

>>11789700
Where did you buy that stand for the knives? Or did you make it?

>> No.11789806

>>11789425
4th from the left is a Zwilling Pro rocking Santoku, 3rd from the right is a Dalstrong Gladiator Kiritsuke, but out of the box it isn't very good.

Also, the guy on the far right isn't a honing rod, it's a 12 inch slicer. Just a crappy angle.

>> No.11789832
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11789832

Feeling cute might delete later

>> No.11789837
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11789837

>>11789832
Home knives 2: Kitchen drawer boogaloo

>> No.11789849

>>11789806
>rocking santoku
>rocking
is it all marketing, right? why a rocking santoku instead of a gyuto/chef knife? Not talking about you, I actually like the design a lot, but I dont see the point from the manufacturer's pov.

>dalstrong
I see these announced at amazon all the time, but I've read that the gladiator series is not good and opt instead for the shogun series.

>> No.11789878

>>11789849
Funky angular non-traditional blade shapes gets people to buy. That’s the only reason.

Also just opt out of Dalstrong anything, unless you get it at a HEFTY discount. They’re OK tier but having experience the shogun and phantom series gyutos, I would definitely pursue other options available in that price range.

>> No.11789888

>>11789731
yea just made it
It has my stone and steel in the back

>> No.11789897

>>11789888
Looks good anon

>> No.11789913

>>11789806
How are you liking that Miyabi Evolution?

>> No.11789922

>>11789149

I want to die

>> No.11789951

>>11789849
Honestly, I bought it because it was on sale. By all means it's a solid knife, like the rest of the zwilling pros I have. And yeah, the curved blade allows it to do just what the name says. Making a "Japanese" knife style more American.

Like I said earlier, the Dalstrong really isn't great out of the box, but it was cheap. Few times around on a stone made it a little better.

>>11789913
Ain't no evolution, although it's pretty much the same thing. It's from the Zwilling Diplome line.

>> No.11789955
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11789955

>>11788931
>owning more than 3 knives

more knives dont make you a better cook dear

>> No.11789956

>>11789832
Jelly of that Kramer my dude. I've been thinking about investing in one at some point, how do you like it?

>> No.11790099
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11790099

>>11788931
Main work knives, other than butchery knives and suji which were on my sharpening bench after a tune up.

>> No.11790164

>>11789955
Low quality bait

>> No.11790168

>>11790164
you only need a chinese cleaver, a general purpose santoku and a fillet knife. And maybe a $5 walmart knife for cutting fruit.

>> No.11791125
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11791125

>>11788931
>Gimme your family photo

my children

>> No.11791132

>>11790099
those two on the left are really tall. Takedas?

>> No.11791135

>>11789149
Gosh, you didn't have to tidy up for us

>> No.11791339

>>11789956
People are going to say it’s a meme knife, and it is. But it’s the most comfortable knife I’ve ever used. I picked it up a few days ago, hence why there’s no solid patina on it, but I like to cycle my work knives out so I think I’m going to put this into rotation.

It feels so nice I want to use it at work. Fit and finish is off the charts. Everything is rounded and hand polished. No blemishes whatsoever. I have a buddy that works retail so he gave me his discount. Came out to $150. Find a friend that works in a store that sells them.

>> No.11791358

>>11791339
Is it the 6" Kramer?

>> No.11791428

>>11791135
I don't clean.

>> No.11791446

>>11791358
It’s the 8”, just a weird angle. The miyabi artisan on top is 9.5, the shun and Kramer are 8”, the Zwilling is 7”, and the miyabi prep is 5.5”

>> No.11791516
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11791516

>> No.11791692

>>11791132
Far left is a Takeda 250mm, second from the left is a Kujira clad in hand-rolled iron damascus.

>>11791516
>that serrated Victorinox chef's knife
What, and also why.

Nice Masakage second from the top though. What's the very bottom one, with the green handle?

>> No.11791714

>>11789837
Are you industry?
>tape and multiple sharpies in kitchen drawer
>2 palette knives

>> No.11791806

>>11791714
Yeah. Senior sous in NC, been in kitchens since 2001.

>> No.11791848

>>11791125
>dude_wearing_27_wristwatches.jpg