Spoon feed me the best chef's knife to buy

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Anonymous Sat Oct 26 22:31:30 2019 No.13123402 [Reply] [Original]

Spoon feed me the best chef's knife to buy

>>	Anonymous Sat Oct 26 22:32:54 2019 No.13123409 >>13123402 Guy Fieri 330mm aogami super honyaki yanagi left handed mirror polish no machi

>>	Anonymous Sat Oct 26 22:38:25 2019 No.13123444 >>13123409 hahaha that's either impressive or sad.

>>	Anonymous Sat Oct 26 22:39:07 2019 No.13123447 File: 11 KB, 679x509, 61N7eiVP4SL._SX679_.jpg [View same] [iqdb] [saucenao] [google] >>13123402 For me, its the WÜSTHOF Classic 8 Inch Chef’s Knife

>>	Anonymous Sat Oct 26 22:39:53 2019 No.13123452 >>13123402 Choosing kitchenware is easy now that there is such a huge range with Jamie Oliver's seal of approval. Just look for his face on the package and you'll know you have a top quality product.

>>	Anonymous Sat Oct 26 22:40:41 2019 No.13123455 >>13123402 Ceramic. If you learn to use it well, you will become a Master Chef. If you break it, you are a shitty slop shoveler.

>>	Anonymous Sat Oct 26 23:26:37 2019 No.13123658 >>13123455 Not spoonfeeding hard enough

>>	Anonymous Sun Oct 27 00:22:22 2019 No.13123875 >>13123402 Cheap sharp > Dull expensive Expensive knife won't make it taste better

>>	Anonymous Sun Oct 27 00:25:03 2019 No.13123892 >>13123447 This. I've had a Wusthof chef's knife for the past 5 years and it get's the job done remarkably well, without needing any fussy maintenance.

>>	Anonymous Sun Oct 27 00:47:56 2019 No.13123971 >>13123402 One that is balanced and sits well in your hand. Any knife can be sharpened, and as long as it is comfy in your hand it will be fine. Seriously, it is no big deal, no need for Damaskus steal or anything like that.

>>	Anonymous Sun Oct 27 00:57:10 2019 No.13124009 As long as it feels decent on your hand its fine, i bought a cheapass ikea knife like 3 years ago just sharpen it every 6 months or so. Unless you spend multiple hours a day chopping stuff it doesnt matter, dont overthink it imo.

>>	Anonymous Sun Oct 27 00:58:21 2019 No.13124014 >>13123971 Damascus steel just looks good its inconvenient af to use, ill take a stainless any day

>>	Anonymous Sun Oct 27 01:02:53 2019 No.13124022 >>13124014 That is my point, any knife that sits right in the hand is good enough because anything can be sharpened.

>>	Anonymous Sun Oct 27 01:06:41 2019 No.13124031 File: 232 KB, 500x958, Charpy V-notch.png [View same] [iqdb] [saucenao] [google] Friendly reminder that German steel X50Crmov15 is garbage.

>>	Anonymous Sun Oct 27 01:09:44 2019 No.13124044 File: 274 KB, 1000x751, Rambo_Knife.jpg [View same] [iqdb] [saucenao] [google] >>13123402 Try a Rambo knife

Anonymous Sun Oct 27 01:23:23 2019 No.13124088

>>13124022
Just because a knife is sharp doesnt mean it will cut well. It can be sharp enough to shave and it may still cut potatoes, carrots and celeriac like shit because it is too thick behind the edge, as is an issue with a great many cheap knives (not all of them though).

Anonymous Sun Oct 27 01:26:29 2019 No.13124094

OP any of the knives on this page here and the Fujiwara FKM from the same shop can be trusted to be a very well made and high perfromeing knife for a reasonable price.

https://japanesechefsknife.com/collections/jck-original-kagayaki

I own a Basic, a CarboNext and a Fujiwara FKM and they are really good. Much better than a Tojiro DP which is way too thick, although it has a marginally better steel

>>	Anonymous Sun Oct 27 01:37:14 2019 No.13124106 >>13124031 The fuck is 'toughness'? Is that a thing? Do you need to pry up a truck tire?

>>	Anonymous Sun Oct 27 01:38:48 2019 No.13124111 >>13124031 Sorry, it just sounds like such a stupid fucking thing to put on a graph and no be embarrassed about it. Edge strength is measured by the RHS.

>>	Anonymous Sun Oct 27 01:43:52 2019 No.13124124 >>13124106 You're thinking of strength. Toughness is resistance to fractures or chipping. X50 has to be made soft to compensate for the brittleness which is why it dulls so fast compared to other low end steels.

>>	Anonymous Sun Oct 27 01:46:18 2019 No.13124128 >>13124124 Oh, I didn't know anyone gave a shit about that nonsense outside if morons that bought ceramic. I've never seen a single steel blade chip in my life.. Wait, that's not true. I saw a shitty AMWAY blade chip. Over tempered blades do that.

>>	Anonymous Sun Oct 27 01:46:55 2019 No.13124131 File: 102 KB, 1500x1500, knife.jpg [View same] [iqdb] [saucenao] [google] >>13123402 Victorinox Fibrox Pro Chef's Knife, 8-Inch Chef's FFP I've had two of these, unfortunately left one behind while moving once. Great knife, no complaints.

>>	Anonymous Sun Oct 27 01:47:55 2019 No.13124135 >>13124128 It's likely only nonsense for soccer moms, if anyone wants to cut some stuff then it's a bit serious.

>>	Anonymous Sun Oct 27 01:52:26 2019 No.13124142 >>13124135 Have you personally chipped stainless steel? Jesus Christ. Grow up.

>>	Anonymous Sun Oct 27 01:56:12 2019 No.13124151 >>13124128 I guess you don't care about edge retention either since you only use soft steel.

>>	Anonymous Sun Oct 27 01:56:49 2019 No.13124154 >>13124142 Yeah, I make sure it's Jap shit and folded 50 million times before getting sneak attacked. How do you do it personally?

Anonymous Sun Oct 27 01:57:32 2019 No.13124156
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>>13124135

My cutting board is a piece of 2 inch thick birdseye maple slab 16x21" with a honduras rosewood inset. That was going to be guitar. I'm serious about cutting shit. That would be 500 bucks today I assume.

>>	Anonymous Sun Oct 27 01:58:03 2019 No.13124159 >>13123402 the "nigger cutter"

>>	Anonymous Sun Oct 27 01:59:22 2019 No.13124161 >>13124151 I don't give a shit about edge retention because I spend 5 minutes on a chefs choice sharpening machine, then a strop with green compound and I'm back in business for 8 months on a razor. You fucking clod.

None !2Code3TV3M Sun Oct 27 02:00:09 2019 No.13124163
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>>13124031
friendly reminder that it's also just about immune to rusting and easy to sharpen thanks to the softness
great choice for beater knives, especially given the cost

>>13124156
hi I use 1 dollar cutting boards and have never gone through 500 of them

>>	Anonymous Sun Oct 27 02:01:17 2019 No.13124166 >>13124131 This knife is the best. All others are a meme.

>>	Anonymous Sun Oct 27 02:01:23 2019 No.13124167 >>13124159 Take your insecurity and go climb a tree with a rope. You life is already over. You know that if you say nigger, you're hating yourself, not black people. Everyone else know it, now you should.

>>	Anonymous Sun Oct 27 02:02:24 2019 No.13124170 >>13124163 code I've seen your kitchen. I believe you.

>>	Anonymous Sun Oct 27 02:09:01 2019 No.13124182 >>13124163 This is how I feel about you, hun. https://www.youtube.com/watch?v=6Ti4JcBR12c

>>	Anonymous Sun Oct 27 02:17:08 2019 No.13124205 So I guess all of you cunts have shut up now? https://www.youtube.com/watch?v=qYa0jpGFUeY

>>	Anonymous Sun Oct 27 02:18:06 2019 No.13124209 >>13124161 >chefs choice sharpening machine >strop with green compound >You fucking clod Hello angry drunk luthier guy

>>	Anonymous Sun Oct 27 02:23:07 2019 No.13124227 >>13124209 And you're the gimp understudy that knows nothing in life and cant do a goddamn thing other than stalk online, am I right? Do you have any talents at all? Or are you just a weird creeper?

>>	Anonymous Sun Oct 27 02:25:55 2019 No.13124232 >>13124209 Back in the closet, gimp?

>>	Anonymous Sun Oct 27 02:27:49 2019 No.13124239 >>13124227 >>13124232 LOL, so bitter and angry that one post was not enough?

>>	Anonymous Sun Oct 27 02:29:07 2019 No.13124247 >>13124239 Oh I 'm soooo bitter. And you're fucking weird.

>>	Anonymous Sun Oct 27 02:30:13 2019 No.13124251 >>13124239 I'm gonna post again.. O wait I'm listening to Comfortably Numb.. The bitterness.. is waning it's so waning. You know that word right?

>>	Anonymous Sun Oct 27 02:31:08 2019 No.13124253 >>13124163 I'm just annoyed that people keep praising Wusthof when their prices don't match the quality of the materials they use.

Anonymous Sun Oct 27 02:32:50 2019 No.13124261

>>13124251

I used to listen to this song back from parties on clarke road. I was probably drunk, that's not cool. Don't drink and drive it kills people. This is no pain, it's receeding, the distant ship smoke on the horizon. you lips move but I can't hear what you're saying..

>>	Anonymous Sun Oct 27 02:34:52 2019 No.13124267 >>13124253 Why the fuck do yo uneed "quality materials for kitchen shitware? Get something you can put an edge on and keep doing that. This isn't Windsor Castle.

>>	Anonymous Sun Oct 27 02:37:40 2019 No.13124275 >>13124267 Do you even understand what I'm saying? If I wanted to spend $100 I expect the product to be worth that amount. If I wanted a cheap knife then I would only willingly spend a small amount for it.

>>	Anonymous Sun Oct 27 02:37:54 2019 No.13124276 >>13124209 I was hoping you weird dude would stay up with me. Are you dead or asleep?

None !2Code3TV3M Sun Oct 27 02:38:23 2019 No.13124277

>>13124170
just joking mostly but it just seems pretty hard to justify expensive cutting boards, far more than expensive knives even

my bigger ones are what I use more but I originally got the 1 dollar ones for laser cutting, they just melted super sticky like marshmellows on your fingers, pretty unattractive
the medium white one I use as a beater was about 5$, you can see where the laser went in, wasnt strong enough to get through something that thick even on the slowest settings
the big one was like 15 cad ages back, I love using it but it's impractical as fuck to wash in a small sink
miss having a laundry tub sized sink in my kitchen, a textured board makes a good deal of difference

fuck cutting mats though whoever came up with that idea needs to be shot

>>13124182
i'm not sure what to make of this but it's a nice cozy song

>>13124253
that's fair, but that's a brand problem not a steel problem

those 30 dollar 8 inch victorinox's use the same steel

>>13124267
it is a quality material actually, everything on that chart is, its not a bad guide, but just going for bigger numbers without understanding them is foolish

>>	Anonymous Sun Oct 27 02:40:05 2019 No.13124281 >>13124275 I don't know how to satisfy your shitty needs, sorry. You eithe learn how to sharpen metal or you're an entire cunt, 100 moose bucks doesn't mean shit. You just sound like a generic asshole to me who should maybe go back to being no one.

>>	Anonymous Sun Oct 27 02:43:09 2019 No.13124288 >>13124281 >100 moose bucks doesn't mean shit Wasn't imply that it was a lot. I just prefer not to waste money if I don't have to.

>>	Anonymous Sun Oct 27 02:45:50 2019 No.13124297 >>13124288 And I'm going to tell you right now I use 2 dollar knives that are sharp, razor sharp, for 10 months. Because I know how to sharpen knives. 2 dollars.

>>	Anonymous Sun Oct 27 02:47:31 2019 No.13124308 File: 28 KB, 1500x244, farberware.jpg [View same] [iqdb] [saucenao] [google] >>13124297 These were 2 dollars at Canadian Tire. 15 now I assume. I never realized how much I hate talking to any of you.

>>	Anonymous Sun Oct 27 02:49:02 2019 No.13124313 >>13124297 How are you still missing the point of what I'm saying? I have no issues with cheap knives being cheap or expensive knives with the quality to match.

>>	Anonymous Sun Oct 27 02:51:28 2019 No.13124321 >>13124313 So you have no point. Great work.

>>	Anonymous Sun Oct 27 02:53:25 2019 No.13124331 >>13124321 The point is that people shouldn't willingly spend more than what a product is actually worth. Sorry you couldn't figure it out.

>>	Anonymous Sun Oct 27 02:55:51 2019 No.13124337 File: 28 KB, 1000x400, SBK-95.jpg [View same] [iqdb] [saucenao] [google] For me, it's the MAC SBK-95.

>>	Anonymous Sun Oct 27 02:56:37 2019 No.13124338 >>13124331 I love that you have a worthwhile esoteric point, but you stupid cunt way of getting there ruined it.

>>	Anonymous Sun Oct 27 02:58:28 2019 No.13124343 >>13123402 The cheapest knife you can afford that feels good in your hands. Just try a bunch of knives and see what feels good in your hands and buy it.

None !2Code3TV3M Sun Oct 27 03:10:29 2019 No.13124376
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oh yeah to add since nobody has mentioned this in this thread

don't just buy the biggest knives you think you can handle, they cut differently, I use a bunch of different lengths for different things but still end up using the 8 inch for most things, having an extra inch and a half drastically changes the arm movement you make when cutting if you rock chop
I usually only pull out the longer ones when the 8 inch just isn't enough and that's fairly rare

500g baking soda for scale

>>	Anonymous Sun Oct 27 03:22:22 2019 No.13124403 >>13124376 I still haven't figured out if you are legitimately interested in cooking food or are just a mad scientist/drug chemist

>>	Anonymous Sun Oct 27 03:23:07 2019 No.13124404 File: 84 KB, 1000x338, knife.jpg [View same] [iqdb] [saucenao] [google] Anyone else try to make their own knives? They're kinda messy looking but they work. Sharpened them after I took a pic.

>>	Anonymous Sun Oct 27 03:23:39 2019 No.13124405 >>13124403 Just a standard attention deprived tripfag. Ignore them all to improve the site.

Anonymous Sun Oct 27 03:24:23 2019 No.13124406

>>13124308
You can sharpen them as much as you want, they will still cut like shit because they have a shit geometry. I use to have a knife just like that, it was probably the same model from the exact same Chink factory. I thinned it on my belt sander and buffed the bladeface with a cotton wheel and rough compound, THEN it was a good cutter with good food release and hardly any stiction. You dont know jack shit about knives as you have demonstrated repeatedly, with you "microburr". Stick to the gayest sounding job mankind has ever invented and keep building your ukuleles.

>>	Anonymous Sun Oct 27 03:25:26 2019 No.13124412 >>13124405 I tend to agree as a concept about tripfags but this particular one has provided some rather interesting OC in his time here

None !2Code3TV3M Sun Oct 27 03:49:04 2019 No.13124468

>>13124403
I do love food, but I love experimentation more, combined with learning traditional techniques in an attempt to subvert and improve upon them, something like a mad food scientist wouldn't be the least accurate description I guess
b movie tier at best though

when I start playing with a new concept I tend to get carried away, and i'd still end up doing these things even if I never posted them on the internet
it's actually a bit of a pain in the ass documenting these things and taking photos, my pour little camera has been covered in all sorts of stupid shit since I started doing it

>>13124404
that bottom one is quite interesting
how large are these? 3.5 blades?

>>	Anonymous Sun Oct 27 04:01:40 2019 No.13124506 >>13124468 Top one is just under 4" and bottom is 3.7 I made them for a friend that just got married and was planning to make a whole set, but someone else just gifted them a serrated knife set.

>>	Anonymous Sun Oct 27 05:37:20 2019 No.13124718 >>13124094 Whats the difference between the fkm and jck basic? They're about the same price. That jck is on a 60% sale or is it "always on sale"? So just the standard price?

Anonymous Sun Oct 27 05:49:19 2019 No.13124741

>>13124718
>is it "always on sale"
Yes, more or less. That site has been offering those "sales" prices for as long as I have known it. I'd take the Basic if the prices are more or less the same. Really nice fit and finish and it performs very well. The FKM is a bit more basic looking. "Extra sharp" is not worth the price, it is just sharpened at a much lower angle. Not the greatest idea with pretty ordinary steel.

>>	Anonymous Sun Oct 27 06:00:20 2019 No.13124770 >>13123402 global g2 unironically

>>	Anonymous Sun Oct 27 06:44:19 2019 No.13124876 >>13123402 >spoon feed >knife >?

Anonymous Sun Oct 27 07:11:49 2019 No.13124954

>>13123875
Poorfag cope
>>13123892
Not knowing what a sharp knife is like doesn't make yours sharp
>>13123971
Most people hold their knives wrong, so "balanced and sits well" is a bad criterion. Some of the most comfortable and ergonomic knives on the market look "weird" and "uncomfortable", e.g. UX10
>>13124094
Tojiro can actually be a really good knife if you put the work into it, but most people won't
>>13124267
Idiot
>>13124281
KYS
>>13124297
Holy shit you don't know when to stop do you
>>13124313
The whole argument was that they're expensive and DO NOT have the quality to match, why are you wasting oxygen?
>>13124376
Instead of buying 45 shitty knives you should have gotten 3 or 4 good knives
>>13124718
JCK is last year's news, reddit only approves of gesshin ginga now

>>	Anonymous Sun Oct 27 07:16:09 2019 No.13124958 >>13124376 Looks like you can assassinate some people with that.

>>	Anonymous Sun Oct 27 07:18:44 2019 No.13124966 >>13124406 >stiction I know my stiction has been off lately. hehehe. You fucking goof. Stop trying not to sound like a dumb cunt because it always comes through

Anonymous Sun Oct 27 07:24:30 2019 No.13124983

>>13124954

I know you're probably 20ish but you don't know a goddamn thing about having a kitchen for decades. You need to shut the fuck up for once and learn. It's not fun saying I DONT NEED THE BEST, but it's truthful when you can make it work better than 'the best'.

Anonymous Sun Oct 27 07:29:38 2019 No.13124995

>>13124983
I don't even know which part of my post set you off, but I'm glad something did
Also nice job with the age question, you literally cannot get an answer that you can't twist
>oh but I'm 12, hurr underage
>yes I am 20 how did you know? lol it's a dum milenial
>actually I am middle aged, get off boomer!

>>	Anonymous Sun Oct 27 07:32:03 2019 No.13125005 >>13124995 That's even worse. You're middle aged and you don't know that cheap knives are good if you know how to shapen them? I would never cut a tomato in your house.

>>	Anonymous Sun Oct 27 07:33:24 2019 No.13125007 >>13125005 Good morning to you too angry drunk luthier guy And no, cheap knives are not good, I'm not soaking a stone for 20 minutes for something that's going to roll and go to shit after making one meal

Anonymous Sun Oct 27 07:35:21 2019 No.13125011

>>13125007

Hey stalky stalkerson, You don't leave your own home at all, do you? Regardless, I gave my uncle a couple blades over a year ago, he finally pulled one out and told my mom 'holy shit, J knows how to sharpen a knife'. Took him a year to use it though. Damn guy.

>>	Anonymous Sun Oct 27 07:36:25 2019 No.13125014 >>13125007 Should I call you 'weird guy?' from now on?

Anonymous Sun Oct 27 07:37:05 2019 No.13125021

>>13125011
Stalky stalkerson? You keep posting your dad's violin shop on 4chan every time you get into an argument about anything, does it ever occur to you that maybe you should stop doing that? Does he know that you get drunk and emotional on a bhutanese cunnilingus board as a "lifestyle"?

>>	Anonymous Sun Oct 27 07:39:48 2019 No.13125027 >>13125021 I love that you're so upset Weird Guy. You'll be in care any day now at this rate.

>>	Anonymous Sun Oct 27 07:45:47 2019 No.13125037 >>13125021 Blow your load did you, Weirdo?

>>	Anonymous Sun Oct 27 07:49:08 2019 No.13125048 >>13125037 >>13125027 No, I'm just kinda sad now and I don't want to enable your self destructive behavior. It's only fun to insult people when you can imagine them as being normal and relatively functional.

>>	Anonymous Sun Oct 27 07:50:40 2019 No.13125052 >>13125048 So you selectively predatory. You're fucking great. Dude, find a therapist.

>>	Anonymous Sun Oct 27 07:54:46 2019 No.13125067 >>13125048 You done yet, or do you want to continue to fall apart in front of my like a chinese motorcycle?

>>	Anonymous Sun Oct 27 07:57:03 2019 No.13125074 >>13125067 Why are you so angry? Is it because people instantly ask you to suck their dick when they hear you are a "luthier"? Because even if they have no idea what it is it sure sounds like you enjoy some dick.

>>	Anonymous Sun Oct 27 07:58:13 2019 No.13125076 >>13125074 what gives you the impression I'm angry. I'm bored and you're even more boring. I'm watching tv buddy. Keep chatting, I love watching people piss in the wind(I'm in the wind pissers).

>>	Anonymous Sun Oct 27 07:59:15 2019 No.13125077 >>13125074 look up 'shoplifter porn' that's my 'dick'.

>>	Anonymous Sun Oct 27 08:01:05 2019 No.13125082 >>13125074 Or show me a viola, so I can luthier all over it. hehehe, fuck I love this.

Anonymous Sun Oct 27 08:06:04 2019 No.13125092

>>13123402
Most home cooks can just get away with a 8 inch chef knife. See >>13124131
Note the handle is not made of wood, which means it'll be easier to clean. All you want is something made of steel, without grooves or gaps, that'll be easy to clean and won't get shit stuck up in it.

If you want to expand after getting a chefs knife, get a cleaver for chopping through heavy cartiledge and thin bone, an electric knife for carving from large primals, a flexible boning knife for filleting, or some kitchen sheers

None !2Code3TV3M Sun Oct 27 08:34:35 2019 No.13125169

>>13124954
only 3 of those are chefs knives anon
I know you're trying to troll but put in some effort big guy

>>13125007
>soaking stones
lmao I never do
dish soap all the fucking way for knife sharpening needs

>>13125092
I actually heavily recommend against cleavers
the heel of a chefs knife does a fine job, but a cleaver can be handy if you go through fairly absurd amounts of carrots, otherwise it's fairly pointless to own

flexible vs stiff boning knives are about personal preference but so is straight vs curved, good to have any of them though for when you need them, the curved but ridged ones are a bit more utilitarian

>>	Anonymous Sun Oct 27 08:45:55 2019 No.13125210 >>13125169 You do realize there are splash and go stones, and there are stones that require soaking, right?

>>	Anonymous Sun Oct 27 08:47:31 2019 No.13125218 >>13123402 Oi mate, where's your loicense

Anonymous Sun Oct 27 08:49:41 2019 No.13125222

>>13125169
Just pick a price range then figure out a few things.
Do you want to maintain this knife every week or every 6 months.
Do you intend have one for everything or one for only vegetables and one only for meat?
Do you want Asian style thin with chopping sliceing style or do you want western style fat belly for rock chopping.
Do you actually dry you knife.
If your cheap just pick a mercer, victoranox, mesin, or pick any expensive brand that suits you.

>>	Anonymous Sun Oct 27 08:54:41 2019 No.13125238 >>13125092 You don't need a fucking cleaver for chicken bones Heavier bones should us a bone saw You like Chinese shattered bone shards fine get a meat cleaver and hammer away like a cave man otherwise just stop being spergy

Anonymous Sun Oct 27 09:01:01 2019 No.13125265
File: 97 KB, 1080x1074, Screenshot_2019-10-27-23-58-21-705_org.mozilla.firefox.jpg [View same] [iqdb] [saucenao] [google]

>>13125238
What every kitchen needs when you have a date over.
Now I just need a 55 gallon drum and some hydrofluoric acid in the spare room.

>>	Anonymous Sun Oct 27 09:04:22 2019 No.13125283 for me its the wustof classic

>>	Anonymous Sun Oct 27 09:05:49 2019 No.13125291 >>13125265 $218 for a basic hacksaw? You can get them for $10 at your local hardware store.

>>	Anonymous Sun Oct 27 09:06:38 2019 No.13125297 >>13125291 Opened the tread to say this. Literally just clean a normal hacksaw and use that.

>>	Anonymous Sun Oct 27 09:11:36 2019 No.13125310 honestly I got a 9 dollar santoku from woolworths and got it razor sharp. it does everything I need at home but my chef buddy likes his global, and uses a hefty Victorinox at work

>>	Anonymous Sun Oct 27 09:23:43 2019 No.13125330 File: 1.51 MB, 1080x1920, Screenshot_2019-10-27-14-23-04.png [View same] [iqdb] [saucenao] [google] A good set of whetstones is much more profitable than an expensive knife.

None !2Code3TV3M Sun Oct 27 09:27:23 2019 No.13125337

>>13125210
yes I do realize that, and the one I use is meant for soaking but using soap as your medium instead of water or oil alleviates the issues, glides well and provides a good abrasive lather while working on it
go through less stone this way too, the soap soaks into the stone saving portions of your lather rather than washing it all away

>>13125238
I honestly think people just want to hack at things so they buy the biggest heaviest knives they can swing because they think the world is looney tunes
it's just not a practical knife style for people to own
and this is coming from the guy with a two foot boning knife

admittedly though I'd love to own both of these
https://www.youtube.com/watch?v=pcqLtFXFSGc
https://www.youtube.com/watch?v=6MHL0QyT9o8

>>13125265
little expensive for a bone saw
Classy date this evening mr dahmer?

>>13125297
kinda makes me think about guga's rusty ass pliers he uses to rip out tendons
at least use a new blade man lmao

>>	Anonymous Sun Oct 27 09:37:37 2019 No.13125360 >>13125337 Dahmer was mostly into drills actually

>>	Anonymous Sun Oct 27 09:49:32 2019 No.13125400 File: 207 KB, 1500x1486, knife set.jpg [View same] [iqdb] [saucenao] [google] >>13123402 Just got this knife set from Amazon for $15.

>>	Anonymous Sun Oct 27 09:51:29 2019 No.13125407 >>13125330 >implying you can't have both >implying $120 for something you use every day for decades is "expensive" posted from my disposable iToy

Anonymous Sun Oct 27 11:44:57 2019 No.13125786
File: 3.29 MB, 4032x3024, 20191027_163229.jpg [View same] [iqdb] [saucenao] [google]

I'd alwasy recomend a knive between 50 and 120 €$. It'll hold the edge much better. Everything above 200 €$ is just pretty stuff. These Ikea knives are crap if you want to use then every day. The Zwilling was 60€ and is ok.

>>	Anonymous Sun Oct 27 12:50:04 2019 No.13126003 File: 53 KB, 638x600, srdb2.jpg [View same] [iqdb] [saucenao] [google] all these poorfags seething at the absolute FACT that expensive knives are better

>>	Anonymous Sun Oct 27 12:55:40 2019 No.13126025 File: 40 KB, 800x499, IMGP6323.jpg [View same] [iqdb] [saucenao] [google] >>13126003 Handle is awful. Layering is rapper-tier tacky bling. Get some taste you god damm pleb.

>>	Anonymous Sun Oct 27 12:57:51 2019 No.13126038 >>13123402 For me, it's Farberware.

>>	Anonymous Sun Oct 27 13:01:19 2019 No.13126057 File: 137 KB, 900x1000, kramer carter.jpg [View same] [iqdb] [saucenao] [google] >>13126025 >get some taste said anon, as he posts generic gyuto #432

>>	Anonymous Sun Oct 27 13:04:45 2019 No.13126068 >>13126057 >he doesn't reognize a shiggy from the thumbnail alone >meanwhile, posting tacky Williams Sonoma mall shit I hope this is bait

>>	Anonymous Sun Oct 27 13:05:47 2019 No.13126074 >>13123402 What's that bottom knife? My mom has that

>>	Anonymous Sun Oct 27 13:08:19 2019 No.13126081 >>13126074 Your mom sounds like marriage material

>>	Anonymous Sun Oct 27 13:16:46 2019 No.13126115 >>13126081 But what is it though?

>>	Anonymous Sun Oct 27 13:22:27 2019 No.13126139 >>13126068 >MUH SHIGE >can't distinguish between carter and kramer >can't distinguish between custom kramers and zwilling ones bait yourself, bucko

>>	Anonymous Sun Oct 27 13:24:59 2019 No.13126151 File: 87 KB, 720x720, takeda-nas-gyuto-240mm.jpg [View same] [iqdb] [saucenao] [google] is takeda good or shit?

>>	Anonymous Sun Oct 27 13:26:51 2019 No.13126159 >>13126139 >unironically wanting a wh*teoid '''knife''' at all >muh MCMXCIV ごみ箱ダイバー Elven Master shite I bet you buy Emeril Lagasse brand spaghetti sauce

>>	Anonymous Sun Oct 27 13:36:46 2019 No.13126198 >>13126159 >doesn't know who murray carter is or what he's done lmao, bet you can't even shave with a spoon

>>	Anonymous Sun Oct 27 13:39:47 2019 No.13126212 >>13126198 >pretends to know who Murray Carter is >doesn't even understand the insult Typical mall tier knife sperg

>>	Anonymous Sun Oct 27 13:44:58 2019 No.13126233 >>13126212 >upset that the whiteoid surpassed his senseis long ago you sound like a jon, go back to kkf

>>	Anonymous Sun Oct 27 13:47:24 2019 No.13126245 >>13125786 dafuq did u do with the handle my first chef knife was from ikea and is holding up well since 8 years now and its my daily driver since then gotta resharpen from time to time but thats it

>>	Anonymous Sun Oct 27 13:48:46 2019 No.13126251 >>13126233 You sound like Mark, go back to your stolen content

>>	Anonymous Sun Oct 27 13:54:26 2019 No.13126272 >>13126251 Okay I'm out of replies. Do you actually own a shig?

>>	Anonymous Sun Oct 27 13:58:59 2019 No.13126289 >>13126272 No I'm just shitposting. My most expensive knife is a UX10. I wouldn't buy anything I wouldn't actually be willing to beat the shit out of

>>	Anonymous Sun Oct 27 13:59:33 2019 No.13126291 File: 242 KB, 800x530, woke_subversion.jpg [View same] [iqdb] [saucenao] [google] >>13124468 stay woke sista

>>	Anonymous Sun Oct 27 14:11:49 2019 No.13126357 recommend me a Xinnie the Pooh cleaver that I can use every day for the next 20 years.

>>	Anonymous Sun Oct 27 14:14:11 2019 No.13126369 >>13126357 Any of then because you'll use it once and realize why most people don't buy them, then chuck it in a drawer where it will remain for the next 20 years

>>	None !2Code3TV3M Sun Oct 27 14:20:51 2019 No.13126391 >>13126369 chinese cleavers are a bit different, they have more in common with chefs knifes

>>	Anonymous Sun Oct 27 14:25:27 2019 No.13126409 >>13126391 It's big and square and tall, it has nothing to do with a chef knife

>>	Anonymous Sun Oct 27 14:41:17 2019 No.13126465 >>13125076 >>13125077 >>13125082 the face of mental illness. Sad.

None !2Code3TV3M Sun Oct 27 14:43:06 2019 No.13126472

>>13126409
they're used for the same things as chefs knives, and are significantly thinner than western cleavers
they're not meant for 'durable' use like western cleavers, meant for chopping slicing and dicing

if someone wants to use a square chefs knife there is no reason they shouldn't, other than the dipshits that will see it, and hack into something because they think the world is looney tunes and they like playing with knifes, leaving a big dirty dent into your knife
a santoku style knife isn't much different than it either though, just take off the top corner and it'd be a weeb knife

>>	Anonymous Sun Oct 27 14:43:45 2019 No.13126477 >>13125400 I can see the hollow spots in the grind even in the picture.

>>	Anonymous Sun Oct 27 14:45:10 2019 No.13126481 >>13126151 Depends on the batch really. There was one with absolutely horrible heat treatment.

>>	Anonymous Sun Oct 27 15:00:04 2019 No.13126545 >>13126472 Santokus are shit too. What you're basically describing is an extra tall nakiri, which is fine if all you ever do is mince onions, I guess

None !2Code3TV3M Sun Oct 27 15:21:01 2019 No.13126660

>>13126545
I agree against santokus being shit yes

but nakiri are more fragile given they're so thin, meant for slicing only really and cutting something like, cabbage
chinese cleavers are just the chink every day knife they used for everything, they just never saw a reason to change the shape
I remember being told they're not even referred to as cleavers in chinese but idk either way doesn't matter, don't plan to own either a nakiri, chinese cleaver, or santoku

>>	Anonymous Sun Oct 27 15:28:05 2019 No.13126700 >>13126660 >I don't own one I'll just recommend them for others Says a lot right there

>>	None !2Code3TV3M Sun Oct 27 15:48:06 2019 No.13126785 >>13126700 I've used them, I just don't need any more chefs knives, I have too many as it is

>>	Anonymous Sun Oct 27 15:53:14 2019 No.13126808 >>13126785 If they were appropriate for general purpose international style cooking you'd have one The fact that you have 20 chef knives and zero chinese cleavers means you don't personally consider them worth owning or making room for

None !2Code3TV3M Sun Oct 27 16:02:41 2019 No.13126852

>>13126808
I have 3 chefs knives

1 from my knife kit I very rarely if ever use
1 8 inch beater
1 I bought specifically because I needed a long knife at work for specialty work which required sealed handles for HACCP requirements and wasn't sure if the chefs knife or the other yellow handled butchery knife would be more appropriate for it, I ended up using both but favouring the other due to it's fairly extreme flexibility which was useful for for the task

it's not like I just buy things to buy them I'm not some sort of zoomer consumer

Anonymous Sun Oct 27 17:38:30 2019 No.13127267
File: 24 KB, 829x495, 15025.jpg [View same] [iqdb] [saucenao] [google]

>>13123892
>>13123447

+1 for wusthof, I have the Ikon. I ended up getting a german knife because the steel is less likely to chip over japanese. I cant speak on Misono but would def recommend a Wustof as your workhorse knife.

>>	Anonymous Sun Oct 27 18:13:20 2019 No.13127405 So what's the best vegetable knife is it the Japanese nakiri, usuba, or the Chinese cleaver or the Western chief knife or japanes Gyuto or santoku some other knife that's not so famous?

>>	Anonymous Sun Oct 27 18:17:02 2019 No.13127418 File: 418 KB, 2000x1500, IMG_20191024_155556-01.jpg [View same] [iqdb] [saucenao] [google] >>13127267 Wusthof is good, but I like the Misono better and it's made me a fan of carbon steel.

Anonymous Sun Oct 27 18:42:37 2019 No.13127509

>>13123402
Another plug for Victorinox Fibrox. Blows knives 2, 3 even 5 times the price out of the water for edge retention.

Don't go with any lookaline knives (of which there are many) the Fibro is far far better than it has any right to be at this price point because Victorinox got their shit together when it came to the heat treat/cryo cooling. Other knives made from the same steel can't compete so don't be fooled by generic test data.

Anonymous Sun Oct 27 18:48:55 2019 No.13127533

>>13124088
Can confirm. Not a theoretical thing at all.

I have two similar-looking stainless knives and one cuts well when I bother to hone it properly because of the grind away from the primary bevel, and the other has never cut worth a damn because it's too fat behind the edge.

>>	Anonymous Sun Oct 27 19:15:49 2019 No.13127631 >>13127405 You don't need a "vegetable knife", a regular gyuto will do basically everything that anyone on /ck/ is ever going to want to do, and then some Usuba are for performing katsuramuki and other fetishes

>>	Anonymous Sun Oct 27 19:39:38 2019 No.13127740 File: 2.99 MB, 600x450, Sharp.webm [View same] [iqdb] [saucenao] [google] >>13124088 >>13127533 True. I get my pocket knife sharp enough to slice hair, but the thickness doesn't do well with stiff materials.

>>	Anonymous Sun Oct 27 20:21:04 2019 No.13127972 >>13126477 Still cuts whatever needs cutting and was only $15 for the set.

Anonymous Sun Oct 27 20:33:01 2019 No.13128043
File: 7 KB, 466x466, 71AjOwpCLHL._SX466_.jpg [View same] [iqdb] [saucenao] [google]

>>13123402
I'm currently using some $30 chinese brand. It's easy to sharpen and has a good balance. For my next knife, I'm thinking of pic related. I have a Mora companion and woodcarving knife that are just the tits, so I assume these will be fine knives for that price as well.

I have a wusthof paring knife and I have a Mac chef's from the early 90's that has seen better days (chipped handle), and both are very fine knives as well.

>>	Anonymous Sun Oct 27 21:39:27 2019 No.13128385 File: 14 KB, 250x151, choppa3.png [View same] [iqdb] [saucenao] [google] Doze are sum fine choppas but a REAL choppa gotta be big und stuff!

Anonymous Sun Oct 27 22:03:12 2019 No.13128504
File: 24 KB, 500x500, great cleavage.jpg [View same] [iqdb] [saucenao] [google]

I like cleavers. Ever since watching chen kenichi on Iron Chef. Nice and hefty. feels good to just hack something apart and then switch to fine slicing. Additionally you look badass in the kitchen with your big fuck off knife.

Pic related is my current kitchen partner. Cleavers are true love.

>>	Anonymous Mon Oct 28 08:29:41 2019 No.13130241 KIWI.

>>	Anonymous Mon Oct 28 08:57:48 2019 No.13130297 >>13126245 I do not use them at all, but on all of them the rubber sponge grip is falling apart, after 5 month. sharpen them every other week but they always feel shitty, I think fohputs them in the dishwasher

>>	Anonymous Mon Oct 28 11:05:02 2019 No.13130639 File: 5 KB, 114x600, knaifu.jpg [View same] [iqdb] [saucenao] [google] >>13130297 this is the one i got sadly they dont produce those anymore, otherwhise i'd get a second one

>>	Anonymous Mon Oct 28 15:48:05 2019 No.13131769 bump4mo kewl knifes

Anonymous Mon Oct 28 17:30:12 2019 No.13132271
File: 6 KB, 466x466, 21drOKPjQnL._SX466_.jpg [View same] [iqdb] [saucenao] [google]

>>13130639
>sadly they dont produce those anymore
seems like a trend with IKEA, I have the large SLITBAR chef knife which was really cool, but they dont offer them anymore either.

Anonymous Mon Oct 28 20:30:22 2019 No.13133174
File: 40 KB, 620x465, ikea-365-messer.jpg [View same] [iqdb] [saucenao] [google]

>>13132271
wondering if their new knife is any good

i still dont get why they swap them out so often, they kept so many shit products for years on and on, yet it seems there is another knife every year

>>	Anonymous Mon Oct 28 22:18:06 2019 No.13133749 >>13133174 dont those ridges collect alot of dirt over time?

Anonymous Mon Oct 28 23:25:25 2019 No.13134065
File: 38 KB, 1000x1000, mercer-merm18110.jpg [View same] [iqdb] [saucenao] [google]

>>13124131
It's ok but the Mercer M18110 is better and a couple bucks cheaper. Handle is better, it's a little sharper, and it lasts a little longer.
8" is all you need, any bigger it'll feel like a sword.

>>	Anonymous Tue Oct 29 01:14:31 2019 No.13134532 >>13124406 I've used the same $2 chef's knife almost everyday for the past 3 years and it still cuts clean.

Anonymous Tue Oct 29 04:56:18 2019 No.13135201

>>13133174
>>13133749
I have that knife in my collection too. And yes, it is pretty good. Surprisingly good geometry, well balanced, comfy handle, takes and hold an edge well. The ridges in the handly are very shallow and rounded, they dont hold any dirt.

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/ck/ - Food & Cooking