Knife thread?

[Anonymous No.12574338]

what are you guys using?

why are you using it?

how are you keeping it sharp?

[Anonymous No.12574557]

I use my IKEA 365+ all-stainless steel chef's knife a lot. It is the cheapest non-KIWI knife that is actually good. Nice profile with a good geometry, not too thick behind the bevel, sharpens up and holds an edge very nicely.

[Anonymous No.12574821]

I'm looking to get a proper chef's knife that I will take good care of. I guess there should be something good in the <100€ area right? Bonus points if it is as good-looking as the one OP posted.

[Anonymous No.12575007]

Recent cop

[Anonymous No.12575492]

I was looking at an old sabatier knife online but I can't find shit on the maker anywhere.
It looks like a thiers-issard, aside from the fact it has a rhino instead of an elephant on the makers mark.

[Anonymous No.12575543]

I like where stones. I have king brand. Though might use my shekles for 30000 shapton. Does anyone watch kiwami on YouTube?

[Anonymous No.12575563]

>>12574821
victorinox fibrox, zwilling pro or a wusthoff I don't remember the name of
the fibrox is fine really, and OP posted a picture of a gyutoh rather than a french chef's knife, the latter is preferable for almost anything save slicing fish in Japan after 10 years of training

[Anonymous No.12575597]

>>12575563
A gyuto is funcitonally just a chefs knife that won't dull if you look at it wrong and doesn't have a fuckhuge bolster that ends up recurving it.

[Anonymous No.12576130]

>>12575563
gyutoh's are general chefs knifes in japan. Used for chopping veggies, general meats etc. fillet knives are used more for fish, and the japanese have different knives specifically for sushi.

[Anonymous No.12576137]

>>12576130
He's retarded. He also implied 3 german knife brands are french as a perk while ignoring that the best french profiled knives come from japan too.

[Anonymous No.12576139]

I take my knives to a local hardware store for sharpening once a year. It costs about $25 and it's worth it.

[Anonymous No.12576149]

I bought this the other month. I really love it.

I have a weird inefficient wustof tri-whetstone that I got as a gift. It doesn't really get things that sharp though. I'm not that good at using it, and the grits are like 300/1000/3p0

[Anonymous No.12576151]

>>12576149
Get an actual whetstone. Anything made by wusthof isn't designed to be used with hard steel.
Amazon always has king 1000/6000 stones for like 30 dollars and they're great.

[Anonymous No.12576164]

>>12576151
Yeah, was planning on getting a 1000/6000. I need to save all the money that I can right now/ I'm moving soon and don't need to buy more shit that I'll just pack up in a week.

[Anonymous No.12576421]

Yoshikane is my go to, though I've been liking the taller profile and weight of the CCK. The CCK just dulls so goddamn quickly though.

Petty is for smaller things, peeling. I don't use it super often.

I'm planning to thin the Yoshikane this weekend and decided where to go next after that. If it's satisfactory I'll get a honesuki, if not I'll go for a Gesshin/Ashi Ginga to see what a true laser is like.

Stone setup is a Chosera 800 and Rika 5k.

[Anonymous No.12576567]

>>12574338
I have this knife and I LOVE it....best one I’ve ever had. Perpetually sharp but easy to sharpen on a stone, handle/grip is solid. and super well balanced

[Anonymous No.12576809]

>>12576421
Of all the shuns you could buy, you chose the bread knife.
To what end?

[Anonymous No.12576818]

>>12576809
>serrated blades should only ever be used on bread

found the summerfag.

[Anonymous No.12576826]

>>12576818
Shun has a serrated utility knife in that same line. That one is a bread knife.

[Anonymous No.12576880]

>>12576809

Got the whole Sora basic set when I started out, so it also came with a Chef knife and paring knife, but those stay sheathed and in a drawer now.

[Anonymous No.12576890]

>>12576880
Ah, fair enough.

[Anonymous No.12576897]

>>12576880
I know sora probably means something in moonrunes, but I always think of bike stuff when I hear it.

[Anonymous No.12576906]

>>12576897
Shimano is also japanese.

[Anonymous No.12577269]

>>12575563
im gonna get a victorinox and im wondering if i should get a honing steel or wetstone or what, or should i just wait 6 months after using it to do something about it. i unironically have a leather strop with compound at home but not sure if i ever use that on a kitchen knife

[Anonymous No.12577413]

>>12574821
>something good in the <100€
Fujiwara FKM is probably your best bet.

https://japanesechefsknife.com/collections/fujiwara-kanefusa

Look up their "JCK Originals" too, a lot of very nice knives are on that page too. Bought from various small makers all over Japan and sold under the name of their house brand. Good quality at a yery reasonable price. JCK has an excellent rep among kitchen knife enthusiasts. A chef knife of hat quality is a life investment, spend 50 bucks more if you want that knife.

[Anonymous No.12577434]

For me, it's Farberware.

[Anonymous No.12577441]

>>12575492
Ask on www.kitchenknifeforums.com

Interesting to see how the bolster appears to have been set back by somebody who knew what they were doing, that looks like a really professional belt sander job.

[Anonymous No.12577458]

>>12577269
get a 1000 grit whetstone, best choice for softer stainless steel like the Vics. Nothing else is really needed. If you like nice stuff and have some money to spend you can get a smooth/polished steel for keeping the edge aligned too. Otherwise you can do that with the glazed outer rim of a ceramic plate. For aligning plus minor edge touch up use the unglazed circle on the underside of a ceramic plate, or the upper edge of a rolled down car window.

[Anonymous No.12577542]

>>12576897

[Anonymous No.12578472]

>>12577434
>Can't sharpen the heel

TRASH

[Anonymous No.12578499]

>>12577269
A whetstone will tear that knife apart because of the poor quality steel. I suggest using a steel and a strop.

[Anonymous No.12578558]

>>12578499
This has to be some of the worst BS I have ever read in a knife thread. The Vics are known for having one of the best blade steels in that price segment, perhaps THE best. And even if you buy a knife with a WAY lower steel quality like a Thai KIWI brand knife you wont be able to "tear apart" anything. Your statement makes me wonder if you have ever used a whetstone in your life.

If anything it is butcher steels which tear apart a knife because those work like rough files.

[Anonymous No.12578948]

>>12578558
this

[Anonymous No.12579053]

>>12574338
I bought an Ol' Hickory because of BBQ Pit Boys

[Anonymous No.12579176]

>>12576149
G-girl?

[Anonymous No.12579330]

>>12578558
It's because it's soft as fuck and whetstones aren't meant to be used on soft steel.
You're retarded if you think anything stainless and german is made of good steel.

[Anonymous No.12579395]

>>12579330
>It's because it's soft as fuck and whetstones aren't meant to be used on soft steel
what the fuck are you talking about? you can use a whetstone on fucking plastic if you want to. You just have to choose the appropriate grit to remove the correct amount of material for the type of steel and how worn it is.

harder steels need harder whetstones otherwise the whetstones get worn out too fast.

[Anonymous No.12579421]

>>12574338
I use a cheap knife I got at the supermarket and I sharpen it with the bottom of a dinner plate.

[quiche !!T2UdrWkLSWB No.12580807]

>>12574338
>using
A big fuckoff chinese cleaver from some irrelevant japanese forge. Pretty thin and lovely weight/balance.
>why
I go through an inane volume of allsorts of product in a day - half kilos of brunoise and fine herbs, as well as mirepoix and trimmed veg up the arse. Not sure anything else could be as quick or fun (plus it gets my commis moving when I wave it.
>>12576421
>dulls so quickly
this is because you're treating it like a western or jap knife
take it up to 8k, then gently love it on a diamond steel as and when
I used to spend 5 mins in the morning and could shave with it most evenings after 15h of chopping, slicing, and fileting

[Anonymous No.12580846]

>>12574557
This thing's nice

[Anonymous No.12580854]

>>12574338
Cuisine art cleaver and some random santoku and chefs knife.
Belt sander

[Anonymous No.12580862]

>>12574338
Using the tip of my dick.
Using it cause my gf likes to taste onions and garlic on it.
Naturally sharp.

[Anonymous No.12580869]

>>12575597
>nippon steel folded over 1000 times won't dull but a euro steel will
that really depends on the single knife's quality
>fuckhuge bolster
the fibrox doesn't have one and the zwilling has a half bolster
if you can't sharpen a knife end up making the edge funny shaped that's because you can't sharpen a knife, not because it has a bolster
>>12576137
>3 german brands are french
a "French chef knife" is a type of knife, as I'm sure you know even though you're pretending to be retarded
Victorinox also isn't a German brand
>the best French profiled knives come from japan
>source (on something that doesn't exist, such as a "best" knife): my ass

[Anonymous No.12580908]

do you like my knife

[Anonymous No.12580945]

>>12577269
get whatever double sided whetstone or two, 1000 and 3000 grit will be fine if you don't mistreat the blade - you'll want a coarser stone as well if you plan on chopping thick bones all day with it, or if you have family members or roommates because they will inevitably mistreat it
AFAIK leather is used to finish a blade after sharpening, and it won't be enough to sharpen a knife from start to finish, so you'll need stones on top of that
>>12578499
Victorinox steel really isn't poor quality at all, and if your statement wasn't ridiculous enough I have proof - I've been using 1k, 3k and 8k stones to sharpen my Victorinox for years
guess what
the blade has become just a bit smaller over some years, I don't think it lost 5mm even
>>12579330
>stainless is shit
>german is shit
stainless is softer than high carbon but from there to shit there's a long road, and if harder is always better why don't you go with ceramic knives
also, victorinox is swiss

[Anonymous No.12582173]

>>12574338
I just got a Sugitomo chef knife. very sharp and nice but I'll probably fuck something up, I don't have any whetstones yet

[Anonymous No.12582205]

>>12580908
Slice slice slice
You sure did slice up those shrooms

[Anonymous No.12582255]

Wiltshire
Not shit and got them 90% off
Have a steel and a stone

I'll get some nicer ones one day but it's a want not a need

[Anonymous No.12582301]

https://www.chefslocker.co.uk/store/p195/SHIGVG10210.html
thoughts?

[Anonymous No.12583432]

>>12580945
>victorinox is swiss

the cheaper Fibrox and Classic knives are made in Switzerland, ironically they have their premium line (the "Grand Maitre" series) produced by Solicut in Solingen.

[Anonymous No.12583619]

>>12574557
Good lad, they're like budget globals. X50CrMov15 steel too which is used on Wusthofs and Henkles.

[Anonymous No.12583635]

>>12576139
>paying $25 for something you can easily do yourself for free

[Anonymous No.12583661]

>>12577269
Everything you listed is a different tool for a different purpose.

a stone grinds steel away, you use it for putting a new edge on the knife.

A honing steel doesnt remove any material, it fixes minor deformities on the edge by swiping your softer blade over a harder steel. It is used for maintaining a nice uniform sharp edge, only usefull on softer western style knives (japanese knives will likely be the same hardness or harder than the honing steel)

>leather strop with compound. This is used for polishing or finishing your edge, you would use this after the stone to finish the edge and get it razor sharp. You could use this to maintain a sharp edge by regularly polishing it rather than using a honing steel. This is also what you use for maintaining a harder japanese knife.

I recommend you just get a decent stone, learn how to use it (plenty of good videos out there) and polish the edge on your strop regularly to maintain it

[Anonymous No.12583670]

>>12578499
This guy has no idea what hes talking about, pay no attention to him

[Anonymous No.12583673]

>>12579330
Literally what the fuck are you talking about? Ofcourse you sharpen them with a stone, you sharpen every knife with a stone if it needs a new edge

[Anonymous No.12583677]

>>12582255
I bought a $14 wiltshire chef knife from the supermarket like 5 years ago, i got it to leave in the kitchen for my family to abuse while i kept my good knives in my room.

Turns out its actually a really great knife and i love using it

[Anonymous No.12583724]

>>12578499
Ive read this post over and over and im honestly kind of stunned at the stupidity here.

So let me get this straight, you think you cant sharpen this blade on a whetstone because the steel is too soft, so you recomend dragging it along a harsh super hard honing steel, and then using a leather strop to polish the edge youve just thrashed on the honing steel, theres like three layers of bullshit going on here.

Also, its hardened and tempered steel, its tempered to a lower rockwell for toughness and ease of sharpening but it is still hardened steel. What do you think will happen if you sharpen it on a stone? Do you think the blade will just melt away like butter? You can sharpen aluminium on a stone if you want.

You're either a master troll or you're genuinely fucking retarded

[Anonymous No.12583933]

Any tips for using a double sided 1000/3000 corundum sharpening stone for the first time?

Just soak it for 20min and try to get the angle right then go ham?

[Anonymous No.12583954]

>>12583933
look up "Burrfection" on youtube.

He has some sharpening videos, he also has a proper fundamental understanding of how to sharpen a knife?

[Anonymous No.12583983]

is my primary knife with a shapton whetstone
I'm still not 100% good at maintaining it though, it gets rusty once in awhile

once i get better i will buy a masamoto

[Anonymous No.12584105]

>>12583933
>>12583954
The sharpening videos on the JKI Japanese Knife Imports channel by Jon Broida are generally considered the gold standard in the kitchen knife enthusiast scene.

Other than that, yeah, try for an angle of around 20°, then start sharpening. Pain the bevel with waterproof black Sharpie marker to see where you are removing material. Factory angles are often too obtuse so if you sharpen it at a proper angle you willmoften only remove material from the "shoulder" of the bevel (where it meets the bladeface) and it can take a good while before you have reached the actual apex of the bevel and the knife gets any sharper. You can tell when that happens by the formation of a burr. Depending on how much you have to grind away it might be better to do the first part on some watered or oiled 400 grit sandpaper, not on your valuable stone.

[Anonymous No.12584136]

>>12583983
How are you letting it get rusty? Its stainless AUS10, It should never ever get rusty unless you leave it sitting there wet for a week

[Anonymous No.12584191]

>>12584105
I do have a Lansky sharpening kit with several sub 1000 grit diamond stones which should work for the material removal part. I just wanted to give a stone a try so I got one that was outside my lansky kit for semi polishing. The stone will probably see more regular use while the lansky will be the first time grinder to set the angle.

[Anonymous No.12584201]

>>12583635
cuz nice stones are free
and everyone is born with expert sharpening skills

[Anonymous No.12584230]

>>12584201
Not the condescending piece of shit you were replying to, but you don't need nice stones to do it. You can pick up a cheap-ass 1000/3000 combo stone for like $20, and just start freestylin' on your knife.

Grab an equally cheap stainless beater and go to town on it. The results will be unbelievable - nothing beats having razor sharp knives in the kitchen at all times. You'll also save heaps in the long run.

[Anonymous No.12584239]

>>12584230
k thanks friendo

[Anonymous No.12584284]

>>12584239
sharpening knives can also be a very zen and calming and very satisfying occupation (once you have gotten the hang of it)

[Anonymous No.12584335]

>>12584239
hunting and fishing forums/blogs also have good tips on how to get started sharpening knives. When I was a kid I sat down and learned how to sharpen a fillet knife until I could just about draw it through a salmon and the blade suction was the greatest resistance. Then I backed and got lazy and comfortable. Now just a few quick rotations to get it 80% there is how I do knives.

I don't find it to be worth it for a super-expensive knife that can hold the last 20% of sharpness for just a bit longer. I also dont freak when I abuse them. Shrug it off, few swipes, good to go. I don't use a steel.

[Anonymous No.12584674]

>>12579176
big hairy dude, sorry man.

[Anonymous No.12584837]

>>12580807

That's honestly all I need to do, frequent quick touch ups. I'm just used to the Yoshikane that, even for W2, has some wild edge retention.

[Anonymous No.12585607]

>>12584201
Lol nice stones can be had for $25 and cheaper
And a bit of practice with youtube videos will have you sharpening like a pro in no time

[Anonymous No.12585678]

>>12579053
based

[Anonymous No.12585897]

>>12583983
what's with those dents, I've seen an axe like that before

[Anonymous No.12586251]

I dont care much about knives, regular Walmart knives I hone every once in a while work fine for me.... should I really get nicer knives??
I understand a nice fish spatula, which is my main go to instrument actually.

[Anonymous No.12586513]

Currently on the line
Left my wustof at home and have to use this k sabatier Cerbone (my personal knife)

[Anonymous No.12586523]

>>12586251
The theory behind sharper knives is to slice through the cell structure of food rather than crush it, releasing all of the precious juices. Whether that makes a difference or not is up for debate.

I just like nice knives because they look nice, and there's a ton of craftsmanship that goes into a nice knife that I can appreciate. The added bonus is that food is easier to cut, hence faster to cut.

[Anonymous No.12586543]

>>12586251
Better quality knives will have “features” ranging from some being heavy or light (more material involved usually means more cost) or hardness or carbon/stainless etc.

You don’t have to pay stupid money for a good knife (see wustof classic)
But you should notice the difference of that vs a common kitchen knife from a grocery store

[Anonymous No.12586657]

>>12583983

[Anonymous No.12586682]

>>12584136
the little dimples collect water and make it harder to dry ;_;

>>12585897
pic related

[Anonymous No.12586738]

I bought a rather large set of Victorinox knives and have bought additional knives since. Basically I've got a knife for everything because I'm a fucking asshole.

I've got the fibrox handles, I think they're called, the plastic ones. They're fantastic knives and very sharp to begin with, at least mine were and they hold an edge really well. Mostly I've had to use the steel to hone the edge but I've also used a 1000/600 grit whetstone to sharpen a few of the blades, which worked very well but takes a lot of effort. Either way, I enjoy sharpening the blades on an afternoon with a beer in front of the TV.

I was given a budget Japanese chefs knife by my brother, I only use it every now and then, but it's lovely. I haven't had to sharpen it yet and I can't remember the name either.

Whatever, I use the Victorinox the most and my family does too, even with expensive global knives and whatever other big expensive brand names we've got. The Victorinox knives are just so practical and comfortable.

[Anonymous No.12587012]

>>12574338
Classic Shun.

Serves me well, cuts great even when I forget to hone it every week.

[Anonymous No.12587017]

Bought this off Amazon earlier this year. Works pretty well. Was only like $20 in my country's Monopoly money.

[Anonymous No.12587078]

>>12586682
i was talking more like this
https://www.youtube.com/watch?v=dDqasBjHUNQ

[Anonymous No.12587216]

>>12586251
Sure, most people have no idea what they are missing. Nice knives have much better steel and better fit and finish. Their biggest advantage though is ideally that they are ground much thinner bcause the manufacturers assume that somebody who spends a lot of money on a kitchen knife is also more knowledgeable in its use and wont ruin it by chopping bones or frozen stuff. Thinner blades mean much more cutting performance.

[Anonymous No.12587556]

>>12586251
You honestly dont have to spend much to get a nice knife.

Anything from Kiwi can be had for under $10 and works great.

The "kuma" chef knife seems to be the popular budget knife at the moment.

Anything by Victorinox or Mercer can be had for $10 to $35 and they're excellent.

The biggest difference between a good knife and a bad knife is the target audience and intended use. A good $15 knife is intended to be used daily by cooks, therefore it is designed to perform well at that while cost cutting on everything else (mainly construction methods, stamped sheet steel, moulded handle ect)

While a bad $15 knife is intended to be bought by clueless house wives to decorate the kitchen, it is designed to not rust or break when it is inevitably treated like shit, no point in using good steel or putting a decent edge on it because it will likely never even be sharpened. All of the $15 goes into imitating a good quality expensive knife.

[Anonymous No.12587577]

>>12586682
Do you wipe it dry with a towel after you use it?

None of my plain high carbon knives have had any kind of rust and all i do after using them is run them under water for 2 seconds then wipe them dry

[Anonymous No.12587581]

>>12587017
Those things are great, ive got plenty of expensive knives, but those things just work so well, its hard to fault them

[Anonymous No.12587587]

>>12587581
Yeah I've enjoyed it. Wish it had come with a guard, but I'm the only one who uses it and I don't abuse it so it should be fine. Great little thing for $20ish.

[Anonymous No.12587796]

How can I tell if a stone is bad, decent or good?

Does a 25$ stone perform just marginally worse than one for 80$ or what have you? How do you know?

[Anonymous No.12587813]

>>12587796
In the waterstone world you have the cheap no name $25 stones, then you go up to the $50ish king stones, then its up to the expensive chosera stones and a few other brands like that.

The no name two sided $25 stones are all the same, and they're perfectly fine, they just wear out a bit quicker and dont cut quite as fast.

The King 1000/6000 is considered a great all round stone and is usually around $40 to $50.

This is assuming you're talking about water stones, not oil stones or diamond stones

[Anonymous No.12587827]

>>12587587
Mercer has some blade guards for only a few dollars on amazon, worth a look

[Anonymous No.12587835]

>>12574338
>using
generic knifes bought from the grocery store
>why
because they still work
>keeping it sharp
not gonna lie I am starting to consider getting something to sharpen them as the non-serrated blades are starting to dull.

[Anonymous No.12587911]

>>12587835
If you cant shave your arm with them, then they're not sharp enough. Get a stone and learn how to use it.

[Anonymous No.12587935]

>>12587911
knives that sharp are total overkill for kitchen work. As longs as it passes the paper cutting test it is more than sharp enough .

[Anonymous No.12587962]

f

[Anonymous No.12588045]

>>12587935
Shaving arm hair isnt anything special, if it cuts paper nicely then it will likely shave arm hair too

[Anonymous No.12588106]

>>12587813
Yeah I meant waterstones. It's just a pain to find ~25$ stones on amazons with mixed reviews saying it's equally a good product and others vehemently say it's cheap shit which loses shape after one session. It's not as many to read on more expensive ones so it feels like you don't get the full picture there either.

Overall I'm kind of new to this so I feel I should just stick to cheap stones and mess them up if necessary.

[Anonymous No.12588118]

>>12588106

A King dual 1k/6k is an absolutely fantastic place to start. Alternatively, if you have a good quality knife with a decent steel and want to start with a higher quality stone, a Chosera 800 is a very good standalone for not much more.

Overall, though, stones should not be thought of as a cost separate from knives. Especially early on, a good stone is arguably more important than a good knife.

[Anonymous No.12588347]

>>12586682
Dry it with a towel you retard

[Anonymous No.12588428]

>>12588106
if money is an issue you can sharpen knives just fine with a piece of sandpaper glued to a bit of fiber board or something similar and some mineral oil for liquid. I have a large collection of knives and dozen nice stones but I still do that for fun.

If you do want stones and are looking for the most bang for your buck try the Naniwa Aotoshi (aka the Green Brick). It is more expensive ($65 or so) but it is a gigantic XXL stone that will last you the rest of your life. Many kitchen knife enthusiasts consider it the very best stone for german stainless steel.

[Anonymous No.12588979]

>>12586682

Never, in any of the dozens of knife shops I've been to in Japan, have I ever seen a single knife with holes in it.

[Anonymous No.12589184]

>>12588428
not him but was looking for exactly this advice.
Thank you.
Any good videos on technique to do the actual sharpening?

[Anonymous No.12589428]

>>12586513
Nice patina

[Anonymous No.12589988]

>>12589184
Jon Broida with his Japanese Knife Imports channel on youtube is considered pretty much the gold standard for sharpening videos, especially for kitchen knives. The videos made by Vincent from Korin Knives New York are also very good. if you have any question s about sharpening I suggest you visit the www.kitchenknifeforums.com. You can even ask Jon Broida himself there (or some other professional sharpeners and custom knife makers).

[Anonymous No.12590221]

>Everyone I sharpen knives for enjoys using them so much afterwards
>They never ever sharpen their shit on their own, even when fatally blunt
>Not even with no-setup sharpening tools that still make a difference
I can understand not wanting to learn sharpening angles and whatnot but not even bothering with a quick 1-2-3 on a honing rod when the benefits are so apparent is a puzzle to me. It's also not a case of me always keeping everything sharp for them, I'm not that often around and equipped to do that.

[Anonymous No.12590256]

>>12590221
Yeah it is really weird. So many people seem to have a downright aversion to sharpening, like it is dark magic or similar shit.

[Anonymous No.12590364]

>>12589988
thank you, will take a look.