/ck/ - Food & Cooking

[Anonymous No.13441710]

What are some red flags when searching for a japanese knife? There's so many out there and I can't decide. Also no i don't want another western knife or german.

[Anonymous No.13441725]

>>13441710
You want the steel to have been folded at least 10 times. A true samurai would accept no less.

[Anonymous No.13441777]

>>13441725
I don't believe they make knifes like that anymore.

[Anonymous No.13441798]

>>13441710
weeb knifes are all overpriced garbage that are marked up because people know weebs will pay money to have moon runes on their knife. you are better off getting a normal chefs knife

[Anonymous No.13441812]

>>13441798
This. Never buy a knife online for Japanese knives. If you can speak the language make a penpal friend who lives there and they can buy the knives locally for a fraction of the price.

[Anonymous No.13441813]

>>13441777
You need to petition the blacksmith in person for at least 14 days. If you've followed protocol correctly and provided him with the proper gifts he will begin construction on your knife.

[Anonymous No.13441822]

>>13441710
"Damascus steel blade" which is just a shitty laser print over a cheap blade.

Just stick with a reputable brand

Fujiwara and Tojiro are two good brands i know of which are at a low price point

[Anonymous No.13441836]

>>13441798
There are plenty of jap knives which are the same price or cheaper than wusthofs or henkles.

What exactly do you mean by a "normal chef knife"

[Anonymous No.13441891]

>>13441836
$21 mercer knives!

[Anonymous No.13441900]

>>13441836
It's more than just the knife Japanese knifes need stones ($200 easily) to sharpen and polish. You can't use a honing bar on it or you'll chip and ruin them.

[Anonymous No.13441933]

What's the appeal of one of these jap knives over something like a regular Victorinox chefs knife?
Does it somehow allow me to cut things I couldn't before?

[Anonymous No.13441936]

>>13441710
don't get the Hattori Hanzo blades. even if it has Japanese characters on it

[Anonymous No.13441939]

>>13441933
harder steel, keeps edge longer, but if you don't know what you're doing or abuse your knives you'll just end up with a chipped up knife.

If you know how to sharpen with stones you can get the same edge on softer steels but it won't last as long. If you have garbage steel your edge will juts roll over and neverbe sharp but i doubt you're using chinesium cheese steel.

[Anonymous No.13441941]

>>13441933
yes, other knives

[Anonymous No.13441945]

>>13441933

Basically even the good knife makers that are not japanese or japan based got their training in japan because most of the knife making schools exist there.

[Anonymous No.13442149]

>>13441891
While mercer knives are great, the $20 ones you're talking about are cheap stamped steel and plastic handle, they are built to be functional at a very low price point. you cant compare these to a japanese knife which is built to a totally different price point.

Look a bit further up the line at mercers renaissance line which is forged and ground with an integrated bolster and fitted handle scales, these are much more comparable in construction to a japanese knife like a tojiro and the price isnt too far off either.

Knives are like cars, they all do the exact same thing at the end of the day. But you cant discredit a ferrari for costing a lot more than a toyota, they are built to different price points

[Anonymous No.13442165]

>>13441900
Absolute fucking horse shit, i keep perfect mirror polished shaving sharp edges on my japanese knives using a $30 King 1000/6000 stone and a cheap home made leather strop.

Dont buy into bullshit, you dont have to spend much money to get very good knives and very good stones

[Anonymous No.13442174]

>>13442165
soaking stones are lame and take up too much time.

[Anonymous No.13442178]

Unironically go look around KKF. If they haven't shat all over a knife it's probably decent.

[Anonymous No.13442181]

>>13442174
>>13442165
Also soaking stones can grow fungus

[Anonymous No.13442189]

>>13441945
Bullshit, knife making isnt some mystical art which needs to be handed down from samurai

If you're good with your hands its actually quite a straight forward process. Grind profile, grind bevels, heat treat, final grind, sand to whatever finish you want, fit and finish handle, sharpen.

Any beginner can do a knife making course under guidance and come out with a very nice knife in the end

[Anonymous No.13442200]

>>13442174
Leave it in the sink for a bit then use it, keep it wet with a spray bottle as you use it.

Wow so hard, where will i find the time to do this once every 6 months

[Anonymous No.13442203]

>>13442189
The hardest part of knife making is hardening and tempering. Get it wrong and the metal is worthless

[Anonymous No.13442260]

>>13441933
You kind of have two different philosophies

Western knife - softer steel is tougher and wont break or chip, its also very easy to sharpen, it wont hold an edge for as long but it takes two seconds on a honing steel to get it nice and sharp again. Got a nick in the blade? Whatever, the steel will straighten it out.

Japanese knife - steel is as hard as possible, this means the edge can be ground very thin and narrow without just bending over, a very thin edge means it will slide through food with much less effort than a thicker blade. it will also stay sharp for a long time because the edge doesnt really deform through normal use. Get a nick in the blade? Well fuck me, time to break out the water stones and polish it all out.

If you're not an absolute retard then you wont damage a japanese knife, and using a knife which falls through food with no resistance is a lot of fun, that being said, were talking about hardened steel vs soft food, a western knife will still cut no worries at all.

Its a bit like driving a manual vs an auto, just want to get the job done with no hassle? Auto

Are you a bit of an enthusiast who wants peak performance at a cost of being a pain in the ass sometimes? Manual

[Anonymous No.13442282]

>>13442203
Depends on the steel, simple high carbon steels like 1084 or 1075 have a very wide temp range to work with, so heat treatment is very easy.

But even on the more complicated steels its still not too difficult if you have a good setup with accurate thermometers. Its like baking a cake, just follow the steel manufacturers recipe to achive the hardness you want.

This isnt the 1600's, you dont need to guess carbon content and judge steel colour anymore

[Anonymous No.13442524]

>>13441939
This is objectively wrong, Japanese knives lose their edge quicker because of their single edged blade, but can also be made much sharper for the same reason. Most European knives will keep their edge much longer if you buy one of similar quality. Also don't buy jap knives for general use "chef knives" don't exist in Japan almost all their knives are specialized for a particular job.

[Anonymous No.13442542]

>>13442524
Not all japanese knives are single bevel. The Deba isn't even the main chef knife for japs.

[Anonymous No.13442554]

>>13442524
The Gyuto is the japanese version of a chef's knife and it's not necessarily single bevel. Please never post again about shit you don't know.

[Anonymous No.13442591]

>>13442524
What the fuck are you on about? Only certain knives are single bevel and even so, why would you think single bevel means it loses its edge faster?

[Anonymous No.13442641]

>>13442542
Yeah not all are but most, especially tradition ones. Debas used mostly for fish
>>13442554
A gyuto is a western style knife made in Japan you fucking retard, it's a French style chefs knife. All you have to do it use your eyes you can see that, it has a little influence from Asian vegetable cleavers, apart from that it's just a French chefs knife. When someone's talking about buying Japanese knives I assumed he didnt mean a Japanese manufactured one, who gives a fuck where its manufactured, there are European brands that are just as good. Mr fucking know it all.

[Anonymous No.13442660]

>>13442591
Not him and he's also wrong about it.
They can lose it faster than normal because of the angle but they are also very high HRC that is worth more to the edge retention.
Western chief knife is sharpened normally 20/20(40) or 15/15(30)
Japanese knives that are very high HRC and high quality get sharpened to 15/15(30) or 10/10(20)
Single bevel knives are normally 0/15/(15) or 0/10(10) and rarely 0/5(5) but that's specialist custom made stuff for fish.
Also how thin they are effect how clean they cut and how quickly they can go blunt but really it's gonna still last longer because HRC.

[Anonymous No.13442665]

>>13442260
>manual
>peak performance

[Anonymous No.13442667]

>>13442641
Holy shit kill yourself you fucking moron. The average person using a japanese knife has nothing to do with the bevel and all to do with the hardness and steel. The Gyuto is literally one of the most popular japanese knife brands.

[Anonymous No.13442673]

If i was going to by a Japanese knife I would just get a western style chiefs knife made by glorious nippon crafstman. One with a normal 50/50 bevel. 70/30 bevels can fuck right off.

[Anonymous No.13442680]

>>13442591
The only knives that regularly have two sided blades are western style knives the Japanese have adopted and chinese cleavers. And why would you ask about Japanese knives if your just going to buy a western style Japanese branded knife.

[Anonymous No.13442683]

>>13442680
Japanese do it better. Deal with it nazi

[Anonymous No.13442694]

>>13442680
Because they make decent western style knives for less than half the price you would pay for a knife from a semi custom maker in the west. The real question is why a westerner would buy an actual Japanese style knife if they were not using it to slice raw fish all day.

[Anonymous No.13442709]

If I wanted a carbon steel chef's knife of some sort, where do I start? I don't mind sharpening it frequently, I more just want it for the learning experience.

[Anonymous No.13442718]

>>13442709
buy a 1095 billet.

[Anonymous No.13442756]

>>13442667
Brand? I'm talking about the style of knife not some fucking random brand. Europeans make knives just as good, mohac is a great example of this. Tridents and sabateir are really good aswell, I just don't see the point of getting a generic chef knife from Japan cuz muh nippon steal, which is mostly Swedish steal unless your buying outrageously expensive traditional knives anyway

[Anonymous No.13442766]

>>13442683
Durrr hurrr my vitranox is dog shit nippon steal uwu. Japanese knives are good but if your not getting single edged specialized knives what's the fucking point

[Anonymous No.13442775]

>>13442766
Learn about hardness retard. There's a difference between western knives and japs knives traditional or westernized.

[Anonymous No.13442777]

>>13441812
>bro don't just simply order a knife online. Make friends with a stranger in a country you don't know, get them to tell you of all local deals on knives in their village, send them your money over PayPal and then just hope they don't fuck you over.

You are so stupid that it hurts

[Anonymous No.13442779]

>>13442777
>t. antisocial retard

[Anonymous No.13442801]

>>13441710
that knife, an usuba, is literally just for peeling vegetables into thin sheets

[Anonymous No.13442810]

>>13442775
At the highest end of the spectrum yeah, common Japanese brands will have little difference compared to nicer European ones which cost about the same because of mah nippon steal people like you. You know why that is? Because they use European steel, and market it to the west as superior nippon Damascus steel10000 layer extream sharp epic knife, and retards like you end up buying trash and placebo yourself. I bet you've never set foot in a commercial kitchen, and you probably never will.

[Anonymous No.13442821]

>>13442810
I have no desire to lower my pay by 90%, no.

[Anonymous No.13442822]

>>13442810
Japan has plenty of their own mediocre steel, they don't need to import euro steel.

[Anonymous No.13442828]

>>13442779
Okay so you're trolling. Cool

[Anonymous No.13442831]

>>13442660
Yes i know, that was my point exactly.

If you have Two identical knives, one with a wider angle edge and one shallower angle. The shallow angle will be more prone to the edge deforming.

This is only really an issue on a softer western style knife though. this doesnt happen at all if you have a knife with a higher hardness where the edge doesnt deform from regular use and if you dont do anything stupid with your knives to deform the edge

[Anonymous No.13442837]

>>13442822
Based and not weeaboo pilled.

[Anonymous No.13442848]

>>13442665
Obviously talking about every day cars, not high performance cars with excellent auto boxes

[Anonymous No.13442874]

>>13442709
Sabatier are probably the most well known carbon steel western knives. Ive got one of their 8 inch knives. Cant say i recommend it though, the bolster needed a lot of grinding down and there were a lot of sharp corners i had to round off too.

Tojiro make a really nice gyuto from hitachi white carbon steel for under $100, i really love mine. You could also go a carbon steel chinese cleaver like a CCK

[Anonymous No.13442897]

>>13442831
Well the thing is they will not deform, warp, roll over or bend they just chip, pit, crack and snap in half if dropped.
I like both and have both so all I can say is my nakiri is more fun to cut with.

[Anonymous No.13442902]

>>13442897
> they just chip, pit, crack and snap in half if dropped.
If this happens to you then you are literally abusing your knife or using it for something it's not made for. Honestly don't buy a hard steel if you don't know how to use them. That's my biggest reason why I'll never recommend Nip shit because westerns abuse their chef knives like no other.

[Anonymous No.13442905]

>>13442766
>whats the point?

Because they are totally different retard, there is much more to it other than single/double bevel

Read this post
>>13442260

European knives almost always fall into the first category and japanese knives almost always fall into the second category

Also >>13442756
>swedish steel

What like one brand among hundreds? Every single japanese brand i know uses japanese steel other than one

[Anonymous No.13442948]

>>13442902
Well I have a rubber cutting board and a strop block and a stone and it's pretty great but I ment if you treat your jap knife like a western knife it's not up to the task of doing it.
I use my razor sharp cheap mercer knife like a cleaver some times and scrape meat off bones and it holds up fine but normal rock chopping will roll the edge on it. Easy fix with a steel tho.
If I used the nakiri I got like that it would be broken and I don't want to get a deba just for butchering.

[Anonymous No.13442951]

>>13442897
....that only happens if you do something really fucking stupid with it.

Ive never had a single nick in any of my japanese knives, i sharpen them up to a 6000 grit mirror polish when i first get them, then every now and then when i feel they could be a bit sharper i give them a strop and they're razor sharp again. They go years between needing a sharpen.

Blades dont go blunt from cutting food, they go blunt from either touching something harder than themselves or the edge being stressed enough to deform it, dont do either of these and your knife wont need a sharpen

[Anonymous No.13443110]

>>13442905
I understant how carbon effects the knives hardness, I'm a chef, my dad's a chef, and my roommates a chef. I've used a lot of Japanese knives, I've used a lot more European ones. My room mate has an extensive and autistic collection of shuns and Aritsugus he's bought in Japan while visiting his brother. I'm experienced in this shit and trying to give op advice based on my experiences. But all I get is autistic screaching about muh nippon steel. If ops buying $500 imported carbon steel Japanese knifes, that he'll forget to wash properly and stain in a week he's wasting his money. I would strongly recomend a European knife, because they're easier to sharpen, and maintain and unless your buying these expensive Japanese knives the difference between them and eauropean ones is minimal.

But what the fuck do I know. NIPPON STEEL UWU

[Anonymous No.13443499]

>>13443110
you're showing some pretty obvious bias and ignorance here.

One guy in this thread wanted to know about japanese knives, several people are explaining to him the difference between a typical japanese gyuto and a typical western chef knife.

Then you're over here trying to say that they're exactly the same when that definitely isnt the case.

I think you likely have a poor understanding of the overall market of japanese knives, you mentioned Shuns, shuns are like the most basic gimmicky guady faux damascus knives you can get, they are overpriced and are not a good representation of what a typical gyuto is. You can get some very good japanese knives for under $100.

Your typical western chef knife, even the more expensive ones are made from X50CrMov15 steel which is very tough and rust resistant but on the softer side. Now look at your typical stainless gyuto, it will likely be VG10 steel core which is much harder than X50CrMov15 steel therefore it can be sharpened to a shallower degree which will cut better and hold an edge longer at the expense of being brittle if used wrong.

You say whats the point in buying a japanese gyuto when you could just get a european knife? I say whats the point in buying a european knife when i could spend less money on a gyuto made of much harder steel which is ground much thinner.

Im not a weeb, infact i hate weebs and ive argued endlessly on /k/ about how katanas are nothing special and most other countries had better swords. So dont get me wrong and think i am being biased in favor of anything japanese, its just that youve said a few things which have tipped you off as being ignorant and biased about japanese knives and how they differ in design from western knives

[Anonymous No.13443545]

>>13443499
have sex

[Anonymous No.13443614]

>>13443545
Typing this from bed next to wife and kiddos but ok

[Anonymous No.13443773]

>>13443499
>>13443499
You critique me on my assessment of the designe regarding Japanese knives but all I've stated is that the western style japanese knives have the same designe as western style western knives. The only difference is the metal, which is small unless your buying expensive high carbon knives, you can't get a nice, balanced knife with good grib with vg10 or even AUS steal where I live at least. And if your that into Japanese style knives and not just a weeaboo you'll buy the specialized Japanese knives anyway.

Also thanks for ignoring my experience with aritsugu but you obviously know shit all about knives so I'm not surprised. Not to mention all Damascus is a faux, not just shun.

Cheaper Japanese knives use AUS-8 and VG-1 even most midranged ones do, if they don't they sacrifice somthing else to make it that cheap like balance or the handle.
Nice projection about my bias you faggot, mabye you should go cry to your imaginary wife and kids.

[Anonymous No.13443899]

German knives 1.4116/X50CrMoV15 = low hardness and low toughness.
Japanese knives VG10 = high hardness and even lower toughness
All other steels = better hardness and toughness

[Anonymous No.13443956]

>>13442665
Cars werent designed to have automatic transmissions. Many of them have problems and fail.

[Anonymous No.13443958]

>>13442683
I fucking love being a nazi. Nigga, you dont understand im jacking off with glee.
Nips make good knives tho.

[Anonymous No.13443960]

>>13443899
I have some M2 knives, pretty happy with them.

[Anonymous No.13444312]

>>13443110
>>13443773
Both of you are idiots and should STFU

[Anonymous No.13444643]

>>13443773
>all damascus is faux

Damascus is now synonymous with pattern welded steel, deal with it

[Anonymous No.13444802]

>>13441710
You guys have no idea where to look. Not all japanese knives are overpriced like shun. Go to www.yuisenri.com
Cheap ass japanese knives, insane customer service, almost all handmade. Bought a knife here, they sent me a thank you letter signed by the owner, and a little oragami frog.

[Anonymous No.13444803]

>>13442189

>Bullshit, knife making isnt some mystical art

Your words, not mine?

[Anonymous No.13444808]

>>13444803
It's classic "I'm dumb therefore everyone else is too". Welcome to /ck/.

[Anonymous No.13445560]

>>13444802
>they sent me a thank you letter signed by the owner, and a little oragami frog.
I bought something off ebay from some nip and he did the same but a swan.

[Anonymous No.13446096]

>>13444803
>Basically even the good knife makers that are not japanese or japan based got their training in japan because most of the knife making schools exist there.

Weeb nonsense, there are thousands and thousands of incredible knife makers allover the world who have just taught themselves because its not actually very hard at all, its a fucking sharpened bit of steel with a handle attached, a very fine fit and finish is all you need to stand out

[Anonymous No.13446125]

>>13444802
What knife did you buy? Theres some nice looking stuff on there

[Anonymous No.13446126]

>>13446096
It's funny to see people talk about muh superior nippon knives when they all have shitty rat tangs and poorly attached handles, these fucks try to act like having to replace the handle every decade or so is a feature.

[Anonymous No.13446145]

I don't even watch anime.

[Anonymous No.13446225]

>>13446126
I love all knives equally, i have a few gyutos, a few french and german knives and a few chinese cleavers, i appreciate the differences between them.

i just cant stand weebs who automatically assume anything japan related is better because.....anime? Idk. theres an 18 yearold guy in my country who makes incredible damascus chef knives from scratch, he just watched a few youtube videos and gave it a shot himself, he never needed to go to japan for miyamoto-sans blessings

[Anonymous No.13446232]

>>13446145
Is that a cck?

[Anonymous No.13446242]

>>13446145

Yeah, 1303.

>>13446225

This is honestly the most reasonable route. The only reason I have all Eastern knives is because the info I ran into first related to them more than Western knives, and at this point I don't really need any more.

One day I'd love to test drive an old Sabatier or the Zwilling Kramer, though. Might also commission a custom knife from a local smith at some point, too.

[Anonymous No.13446246]

>>13446225
Yeah as has been said already in this thread there is no magical trick to making knives. They even make super precise temp controlled kilns that are pretty affordable so even tempering is easy these days.

[Anonymous No.13446288]

>>13446246

While I don't think the Japanese have a monopoly on making great knives, one point to bring up is brand recognition. You can get amazing knives from custom makers all over the world, but buying through, say, JKI, or even just getting a Victorinox, guarantees some type of consistency.

Maybe I'm just ignorant about Western knife makers, but it seems you can either get one of the factory made brands like Wusthof or Zwilling, or go for a commissioned knife. J-knives I think have a good middle ground where you have a lot of options in terms of style, steel, etc., but still get some cost benefit from bulk production.

[Anonymous No.13446309]

>>13446288
Yes you are absolutely right about Western knives being either factory stuff or fairly expensive custom stuff and it does appear that their is that sweet spot in j knives that does not exist in the western market but I haven't really looked that closely at eastern europe or south america which is where the more mid priced handmade options might be available.

[Anonymous No.13446333]

>>13446309
Also lots of small Western knife makers are focused on hunting and skinning knives and tacticool stuff while the market for those in Japan seems much more limited.

[Anonymous No.13446390]

>>13446288
Thats a fair point actually, you can either get an X50crmov15 knife like a victorinox, wusthof, mercer, whatever they're pretty much all that steel, or you can get a carbon sabatier. Then you have to go to custom makers and spend minimum $500 for some more interesting steels.

Then for gyutos you have quite a few options in the $100/$200 sort of range

[Anonymous No.13447003]

>>13446126
>when they all have shitty rat tangs and poorly attached handles, these fucks try to act like having to replace the handle every decade or so is a feature.

How do you manage to unhandle a knife? Are you throwing the knife at things? Are you hitting it with a hammer?

[Anonymous No.13447013]

What exactly is "Yellow"/"White"/"Blue" steel?

[Anonymous No.13447052]

>>13446145
>all those rune-powered knives

[Anonymous No.13447080]

>>13447052

I even specifically flip the petty relative to the other knives so its runes can project their power into my kitchen.

[Anonymous No.13447191]

>>13447013
The colours refer to the paper packaging which the steel comes in.

From what i understand, white steel is straight up high carbon steel similar to 1095. Blue steel is white steel but with a little bit of chromium and other stuff added so its a bit more rust resistant. And yellow steel is geared more towards flexible blades like saws and things like that

[Anonymous No.13447282]

>>13447003
I dunno ask these weeb knife fans about why they also have such intimate knowledge of knife rehandling services.

[Anonymous No.13447293]

>>13447282
I have tanged chisels that are hit with a hammer and the handles are over 2 decades old.
You have to really abuse a knife to make the handle break or fall off.

[Anonymous No.13447306]

>>13441710

Japanese knives are memeshit. If you can afford to pay $3000-$5000 for a meme knife just buy a ticket to japan and buy the exact same knife for $200 from a street vendor.

[Anonymous No.13447310]

>>13447282
I cant imagine how youd ever lose your handle. My traditional gyuto's handle isnt even glued in, its just frinction fit into the wooden handle, you cant possibly pull it off with your hands, you can tap it off with a rubber mallet if you want to remove the handle for whatever reason though, i did it to flit the D handle around the other way for left handed use

[Anonymous No.13447318]

>>13447306
Where the fuck are you getting your prices from? Jap knives range from under $100 to around $300 for some really nice ones.

If you're paying any more than that then you might aswell comission a custom made knife from a local maker.

[Anonymous No.13447320]

>>13447306
Lol, anyone remember that dude who bought a knife that was spray painted black from a roadside vendor in Japan? It was supposed to be kurouchi, maybe ajikiri or something, but it looked like hot garbage.

[Anonymous No.13447347]

What's a good knife to buy if I'm not a knife enthusiast whatsoever and will abuse the fuck out of it and never sharpen it, and be chucking it in a scattered utensil drawer when not in use?

[Anonymous No.13447348]

>>13447347
Doesn't matter. Literally anything.

[Anonymous No.13447360]

>>13447293
See
>>13447310
The fucking things are hollow and friction fit. Absolutely nothing like the handle on a chisel.

[Anonymous No.13447370]

>>13447347
Victorinox chefs knife. Should be able to to find one for $40

[Anonymous No.13447391]

>>13447348
>>13447370

Thanks

[Anonymous No.13447722]

>>13447347
You have a few options

Victorinox 8 inch chef knife used to be the gold standard in affordable chef knives, but due to popularity they've shot up in prices, they're like $40 now.

Mercer cutlery has now replaced victorinox in terms of quality for value. They have a cheap range of chef knives for $15/$20 which are very good.

Ikea knives are actually really fucking good too, ranging from $10/$20 usually

And finally, the cheapest possible knife brand out there, Kiwi knives. Kiwi knives are usually under $10 and they are made in a very cheap way but they are so thin that they work extremely well. They are made to be functional, tons of asian restaurants use them

Also you really should learn to sharpen them, a sharp knife makes cooking so much easier

[Anonymous No.13447834]

>>13447360
Well now you're just straight up lying. Ofcourse they arent hollow.

Do you use your knives to hammer nails in or something? I cant imagine any scenario where a frinction fit handle would come off, and even if by some miracle a handle did come off, it takes all of two seconds to put it back on and smack it against the table to seat it solidly again. If its really such a big issue you can easily glue it on if you want

[Anonymous No.13447885]

>>13447834
Hahaha why the fuck would you put up with that bullshit? This has been a solved problem for hundreds of years and these niggas are still tapping shit on the counter. This is the shit that people make fun of weebs for.

[Anonymous No.13447916]

>>13447885
You dont have to put up with anything.....the handles are fit tight as fuck and would never come off without serious force.

Literally what the fuck are you doing with your knives where the handles are being smashed off? Are you playing baseball with your knives or something?

[Anonymous No.13447927]

>>13447916
He puts them in his tight pooper

[Anonymous No.13447947]

>>13447916
every other knife
handles are riveted and epoxied on
glorious asian nipon steel
rat tang with press fit handle, it's your fault if it doesn't hold up
wow sounds great

[Anonymous No.13448086]

/ck/ actually amazes me. They are truly the only retards that can manage to de-handle a japanese knife.

[Anonymous No.13448092]

>>13447834

>dude just grab the sharp end of a knife and forcefully smack it against a table
>absolutely nothing could go wrong

[Anonymous No.13448140]

>>13448086
>No you don't understand the knife is supposed to be babied! it's your problem if you expect it to be durable like a western knife. Your supposed to use a different knife to debone a chicken than the one you use to cut vegetables. Just buy 12 different specialized carbon steel knives and a set of stones. This is an absolutely practical set up for home cooks.

[Anonymous No.13448150]

>>13448140
>t. retard that uses his chef knife like a cleaver.

[Anonymous No.13448155]

>>13448140
私は大きな黒人コックを吸う、私のナイフ白い男の子を買う

[Anonymous No.13448164]

>>13448150
Noooo you can't just wack something with a chefs knife! Most dishonorau

[Anonymous No.13448170]

>>13448164

[Anonymous No.13448204]

>>13445560
Thats literally a lie

[Anonymous No.13448211]

>>13446125
Sakai kikumori standard. Amazing knife.

[Anonymous No.13448227]

>>13448204
its' not but okay.

[Anonymous No.13448381]

>>13443899
AEB-L is currently cheaper than the cheap 10xx basic steels on alphaknifesupply.
Literally no excuse not to make knives out of it.

[Anonymous No.13448420]

>>13448092
You hold it by the handle dipshit, the weight of the blade seats itself, You know like seating a handle on a hammer or a file?

[Anonymous No.13448426]

>>13448420
>thinking /ck/ handle tools ever in their life
we have retards who use chef's knives like cleavers. This board is for retards.

[Anonymous No.13448427]

>>13448086
Apparently its just one guy. Ive never heard of anyone else doing it

[Anonymous No.13448441]

>western thing bad
>Japanese thing good

[Anonymous No.13448445]

>>13448441
>japanese thing bad
>western thing good
>wojak reddit image.png

[Anonymous No.13448586]

This thread...

[Anonymous No.13448685]

>Buy $5 chink cleaver and a cheap whetstone
>Has lasted for years and cuts great despite me beating the shit out if it

lol you dumb shits spending hundreds of dollars on your weeb and kraut knifes just you can pretend your samurai and nazis. all you need is a cheap knife and take care of it

[Anonymous No.13448723]

>>13448685
Based gook with big knife

[Anonymous No.13448752]

>>13448723
Its a hunk of metal for cutting food (which is mostly not harder than steel). We aren't using kitchen knives to try and break other knives. We use it to chop, slice and dice ingredients for food.

[Anonymous No.13449017]

>>13448752
Yeah my stepmums Chinese, and uses them for fucking everything. It feels unwieldy to me but i haven't used them at all. Even if they're solf, there's so much knife you can just sharpen it forever, so it lasts forever.

[Anonymous No.13449031]

>>13448685
You're not wrong, my $5 ikea cleaver works like a champ, but its nice to have nice things too

[Anonymous No.13449112]

>>13448685
this desu. The chinese cleaver is a workhorse knife that can do almost anything. You really only need one + a fillet knife and a fruit knife.

[Anonymous No.13449184]

>>13449112
I think you could argue that you only need an 8inch chef knife and maybe a paring knife too. Big knife blocks with 8 knives are a stupid meme

[Anonymous No.13449193]

>>13449017
Its fun to switch between a standard chef knife and a chinese cleaver. You pick up the cleaver and it feels heavy, then you use the weight to do all the chopping work. Then you switch back to a chef knife and it feels so much more nice and agile untill you realise you actually have to push the knife through the food and you wear yourself out that way instead.

[Anonymous No.13449263]

>>13441710
Why Japanese knifes have these nonergonimic handles?

[Anonymous No.13449280]

>>13449263
"Ergonomic handles" are marketed towards people who do not know how to hold a knife. Enjoy your Guy Fieri crap.

[Anonymous No.13449332]

>>13449263
You dont hold a chef knife by the handle really, you hold the blade between your thumb and finger and the handle just kind of sits against your palm for support. A fully ergonomic handle is a bit pointless when you would never grip it like a joystick anyway

[Anonymous No.13449344]

>>13446232
Yes

[Anonymous No.13449374]

>>13449193
>Then you switch back to a chef knife and it feels so much more nice and agile untill you realise you actually have to push the knife through the food and you wear yourself out that way instead.
Sharpen your knife you weak skeleton gook. I have a shitty Kiwi knife that literally slides through shit without any effort.

[Anonymous No.13449380]

since all you have established that you can buy literally any cheap shit knife for standard uses and be satisfied, what would you recommend using to sharpen them? exactly what particular stone are you using?

[Anonymous No.13449408]

>>13449380
Some generic brand diamond plate 400/1000 grit
Always flat, sharpens anything fast, can be used dry.

[Anonymous No.13449430]

>>13449408
word? link pls

[Anonymous No.13449448]

>>13441725
you missed a couple 0's
samurai swords are folded 1000 times. filthy white piggu necks are thick and fatty. needs a good blade to cut through in one swing

[Anonymous No.13449452]

>>13449380
I just bought a King 1000/6000 combination stone for 40 Euro. Honestly you dont need more than that. The stones in the hundred grit range are only good if you really have to rebuild an edge from scratch. 1000-6000 is perfect range for normal users. Nobody needs razor sharp polished kitchen knives, its a complete and utter meme mostly propagated by people who dont even cook.
So yeah, get a combination wet stone in this range and you should not pay more than 60 bucks tops. Learning to sharpen is another thing but honestly its just about one very specific hand movement and you will get the hang of it after a while

[Anonymous No.13449476]

>>13449380
You'll want a ~120-240 grit diamond stone. This will be for repairing knife edges if you're like gook boy and pretend your chef knife is a cleaver.

After that go to a 1000 grit to sharpen the knife and daily maintenance. 6000-8000 grit for polishing the edge. 15000-30000 grit if you want that mirror finish that will slice you open just by looking at it or just get a strop + green compound and it does basically the same for pennies on the dollar. If your 1000/6000-8000 stones are whetstones you'll need a fixer to flatten them. This can just be the diamond stone or something else that is going to stay flat and not dislodge low grit particles into the whetstone.

Unless you're knife is made of cheese steel or you abuse the hell out of it you shouldn't need to sharpen that often as a home gamer cook. A sharp knife will glad through just about anything unless it's really tough shit. Just make sure you use a good cutting board that won't dull the blade as it hits it.

[Anonymous No.13449480]

>>13449374
I keep all of my knives incredibly sharp, i was merely describing the difference in feeling between using a chinese cleaver and a regular chef knife or gyuto. A heavier cleaver falls through food on its own weight, all of your effort is put into raising it up which is a different feeling from using a regular knife which is much lighter and where your effort is put into pushing down on the food

[Anonymous No.13449487]

>>13449430
https://www.amazon.com/gp/product/B0029LH3BW
or
https://www.amazon.com/Whetstone-Sharpening-Stone-Diamond-Sharpener/dp/B00WDVCKFC
They last a long time as long as you don't push hard on it.

[Anonymous No.13449493]

>>13449380
>what particular stone are you using?
One of the best knives there is for use with normal stainless steel is the Naniwa Traditional 2000 grit. It is the successor of the famous Naniwa Aotoshi aka the "Green Brick"-

[Anonymous No.13449496]

>>13449493
>One of the best knives there is
One of the best *stones* there is of course

[Anonymous No.13449502]

>>13449487
>Much more efficient and fast than waterstones and less risk of damaging the edges. A nice choice for ice skates
>A nice choice for ice skates

[Anonymous No.13449505]

>>13449493
Just looked it up, the famous "Green Brick" is still available from chefknivestogo com, so the Traditional 2k is more aptly named the little brother.

[Anonymous No.13449515]

>visibly smaller
>nearly same price
fucking nip jews

[Anonymous No.13449521]

>>13449380
The king 1000/6000 water stone is probably the most popular stone because it is very good and is only like $30/$40

But honestly waterstones are an unnecessary knife enthusiast luxury too.

I paid $10 for one of those 4 sided cheap no brand diamond stones in the black plastic holder, while the build quality is pretty poor, it sharpens very quickly, stays perfectly flat, and the 600 grit side leaves an absolutely fantastic agressive edge on blades.

So yeah, get a cheap ass mercer or kiwi knife and a no brand diamond stone and you'll have an excellent sharp knife for the rest of your life for like $30 total.

[Anonymous No.13449523]

How do i keep my waterstones from growing fungus/mold on its surface?

[Anonymous No.13449527]

>>13449521
>for the rest of your life
Maybe if you barely use it. Diamond plates shed diamonds and cheap diamond plates shed diamonds fast

[Anonymous No.13449541]

>>13449523
Just let them dry well, let air get around every surface of it

[Anonymous No.13449550]

>>13449527
I havnt noticed any real degradation in my stone but i guess youd be right. Either way, i think diamond stones are the way to go for someone who obviously just wants something cheap and effective to go with his cheap and effective knife

Infact a diamond rod would probably be the easiest way to go

[Anonymous No.13449562]

>>13449523
I didnt know this was even a thing, i just leave mine on a bit of an angle on the holder (so that air gets to the whole thing) and it dries out pretty quick.

Do you live in a swamp or something?

[Anonymous No.13449572]

natural stones are the best and will last a lifetime due to their hardness desu.

[Anonymous No.13449573]

Venev resin bonded diamond stones are my favorite.

[Anonymous No.13449593]

>>13449572
But theyre quite expensive

[Anonymous No.13449605]

>>13449593
Yeah it's a luxury item. American natural stones aren't as expensive as nip ones.

[Anonymous No.13449608]

>>13449515
well, buy the bigger one if it bothers you, duh
stupid gajin

[Anonymous No.13449996]

>>13441710
Etching or engravings of any kind. Not counting the Hamon (that wavy pattern by the edge) a good Japanese knife should be outwardly simple.

[Anonymous No.13450011]

>>13441933
Basically, Jap knives are Hard Mode.

They don't use Stainless Steel so the edge is harder and sharper but it needs more care.

[Anonymous No.13450032]

>>13449562
This happens if you leave your stones sitting in an uncovered pool of water indefinitely. No matter how clean your kitchen, slime will eventually form and then it's just nasty. You shouldn't soak your stones anyway. This is why splash and go stones were invented
>>13449572
Natural stones are finicky fussy crap unless you pay obscene amounts of money for an absolutely perfect specimen. And because they're so expensive you can only get postage-stamp sized slivers unless you want to pay the down payment on a house for a couple of stones
>>13450011
No

[Anonymous No.13450037]

>>13450011
Lots of jap knives use stainless, hardness has nothing to do with whether its stainless or not.

But you are right, jap knives are made harder which has advantages and disadvantages

[Anonymous No.13450053]

>>13450011
There are plenty of powdered metal stainless tool steels that are harder than 90% of the high carbon stuff coming out of japan.

[Anonymous No.13450055]

>>13447013
Refers to the tempering, AFAIK. The steel will actually turn yellow or blue at certain temperatures.

[Anonymous No.13450071]

>>13450053
Japanese knives are already in the 60s and very brittle. Being harder than them would be even worse and chip extremely easily.

[Anonymous No.13450155]

>>13450071
I wouldnt call them "very brittle" they're susceptible to chipping if you do something stupid with it, but thats your own fault

[Anonymous No.13450167]

>>13450155
That's exactly what brittle means. I also highly doubt you're getting stainless above 64 rockwell

[Anonymous No.13450189]

>>13450167
I think "very brittle" implies they break or chip very easily. I dont think its fair to say that when you wouldnt chip a blade through any kind of normal use unless you do something really stupid like smash it into a plate or drop it onto tiles or try to hack through a bone.

[Anonymous No.13450210]

Reminder

[Anonymous No.13450360]

>>13450167
Hardness and toughness are not mutually exclusive. Modern steels like elmax can be hardened to the low 60s and still have better toughness than many carbon steels.

[Anonymous No.13450937]

thoughts on ikea 365+ knives for beaters

[Anonymous No.13451074]

>>13450937
Really really good, i picked up one of the all stainless chef knives just for something cheap to leave at my girlfriends house. Honestly blown away at how good it is, i got another one to keep at mine. i reckon its equal in quality and overall feel to global knives.

Definitely worth it

[Anonymous No.13451078]

>>13449374
A dude I used to work with used kiwi, he ordered like 20 and used to throw them away after every shift. I hate them, feels like using a toy and they go blunt after cutting 1 thing and need to be honed again. Each to their own I guess.

[Anonymous No.13451095]

>>13451078
I find that any really cheap knife like a kiwi needs to have a rougher toothy edge on it rather than an nice polished one, a shaving sharp edge will stop cutting and just slide around pretty soon, but an agressive edge keeps on going, and a honing steel works great on them due to soft steel

[Anonymous No.13451144]

>>13451078
>>13451095
I don't know what they come like from the factory but my edge has been holding up so far pretty good.

[Anonymous No.13451171]

>>13451095
Yeah well he swore by it, it's not for me though, my main knife is M2, so it's a bitch to sharpen but if it's honed after every shift I only need to sharpen it once every 2 weeks unless we're really busy then probably once a week which is nice. I remember we wanted to see how far we could bend his blade and we got a 45 degree angle lol.