/cg/ - cutlery general

[Anonymous No.13469694]

discuss cutlery, sharpening tools, etc and judge each others poor financial decisions.

i'm currently in the market for a new chefs knife. i heard wüsthof is a solid choice. any one experience with pic related? i think they are pretty and thats where my expertise ends.

[Anonymous No.13469738]

Looks really nice and no bolster that's great. If it makes you enjoy cooking more just buy it anon. What's the price of this one?

[Anonymous No.13469787]

>>13469738
it's 70 euros on a german site. i can get a wüsthof calssic 8-inch for around the same, which is why i'm hesitating to just order the dick

[Anonymous No.13469816]

>>13469787
Make sure to get the IKON classic and not the classic if you're going for wusthof. The bolster heel thingy is really annoying of the classic series, but maybe that's just me

[Anonymous No.13469829]

>>13469787
Dont buy an F. Dick. I collect German chef's knives and the last Premier Plus (their top end line for professional kitchen stuff) that I bought was horrible. Really thick behind the edge, a wavy profile with even a slightly concave spot in the middle. I even bought one of their 1798 kknives (400 fucking €, each with a hand signed quality inspection card in a box) and I had to send it back because the blade had been welded onto the handle totally crookedly. Wüsthof is wayyy better. The knife in your picture also looks like it has a really shitty profile - too much belly even for a German knife, with the tip too high up.

My recommendation would be one of the new bolsterless Wüsthofs from their Classic line (not to be confused with the Ikon Classic line with the humpback handles) or a Burgvogel/Messermeister (as they are called in the US), The Burgvogel Oliva/Natura/JUglans line knives are seriously fucking nice. The only reason I dont have one in my collection is that I real need to get a grip on my knife hoarding.

https://www.burgvogel.de/productgroup/926/OLIVA%20line/

[Anonymous No.13469834]

>>13469816
The Ikons are tailheavy as fuck though, except maybe the 10'' version. They suck for use with a pinch grip. I have just recommended getting one of the new bolsterless normal Classics.

[Anonymous No.13469837]

>>13469816
thanks i'll give it a look. my old one has that heel too and i never really notice it. i have small hands though

[Anonymous No.13469859]

>>13469829
thanks for the heads up anon. definitly going to give burgvogel a look as i'm really a fan of wooden handles.

[Anonymous No.13469923]

>>13469859
> i'm really a fan of wooden handles
Then I suggest you give the Güde special line "Karl Güde", a look too, very well made vintage style knives. I have one myself.

https://www.guede-solingen.de/en/exclusiv-serien/karl-guede/

And of course there is the Herder Carbon Steel 1922 line:
https://www.amazon.de/Windm%C3%BChlenmesser-Herder-Kochmesser-Walnuss-rostfrei/dp/B00KDTHA7E?SubscriptionId=AKIAILSHYYTFIVPWUY6Q&tag=duckduckgo-ffab-de-21&linkCode=xm2&camp=2025&creative=165953&creativeASIN=B00KDTHA7E

[Anonymous No.13469935]

>>13469834
Sorry, didn't know they made a new version of the classic series

[Anonymous No.13469986]

>>13469694
I got mine from Aldi and other than needing(well I don't have to, I just like to) to hone it every other day
no problems at all

[Anonymous No.13470185]

>>13469829
went for the oliva. it looks like it has all the things i want, somewhat rockable, bolsterless and a nice wooden handle.

[Anonymous No.13470351]

Are Shun knifes good or just a meme?

[Anonymous No.13470373]

>Not using knves you found in Leakin Park.

Sorry guys you're not going to make it.

[Anonymous No.13470384]

>>13470351
Yes and yes.

[Anonymous No.13470407]

>>13469694
almost bought this exact same knife for my birthday (except it's closer to 100 euros here) since the brand selection is godawful but someone on /ck/ told me they had a bunch of problems with theirs so i went with the victorinox fibrox and it's great. and was less than 30 euro. i've never owned a knife that's actually sharp so i can't compare it to anything else but i'm satisfied.

[Anonymous No.13470415]

>>13470351
>steak knifes for 100 bucks a pop
someday i will be unbelievably drunk and i probably end up ordering these.

[Anonymous No.13470476]

>>13470351
They arent bad knives, but you pay mostly for the bling factor. Just like Miyabi or Yaxell. You can get better actual performance for the same price with a Gesshin from japaneseknifeimports, a Suisin from Korin Knives NY or a Masakage. Or you can get equal performance for much less with some knife from the Kagayaki house brand lines that japanesechefsknife.com offers.

[Anonymous No.13470480]

>>13469816
I don't mind the bolster. I get why people don't like it but I think they're just being autistic, and anyone who can't figure out how to sharpen a knife with a bolster is a simpleton

[Anonymous No.13470485]

>>13470407
>someone on /ck/ told me they had a bunch of problems with theirs
That was most likely me, LOL. I dont normally do that but I was so disappointed with the last knives from them that I now go out of my way to dissuade people from buying them.

[Anonymous No.13470501]

>>13470351
VG10 marked up sky high because whites love the name and Alton brown shilled them a few years ago. They're OK, but you're paying for the name, not the knife.

[Anonymous No.13470510]

What is the practical difference between a western style paring knife and a nip petty knife

[Anonymous No.13470519]

>>13470510
Better, albeit often more fragile, steel.

[Anonymous No.13470552]

My knives amassed over the last two years. There's also a Dexter meat cleaver not pictured.

For stones, I got away with a Chosera 800 for a long time (I'd recommend it highly for any single stone setup) but added on a Rika 3k and leather strop.

[Anonymous No.13470571]

>>13470552
Nice looking honesuki, do much poultry butchering?

[Anonymous No.13470583]

>>13470571

When I get chicken I almost always do whole chickens and break them down. I was doing about two per week when I was really working through a lot of chicken recipes but that's slowed a bit. Currently focusing more on veggie recipes and using meats more purposefully.

[Anonymous No.13470682]

i'm going to get the mercer renaissance. it's a good price, apparently a good knife, and it's handsome.

[Anonymous No.13470767]

R8

[Anonymous No.13470795]

>>13469923
You're not saying that is pre-nuclear steel, are you?

[Anonymous No.13470803]

I want a chinese chopper(cleaver)

recommend me one under $100

[Anonymous No.13470810]

>>13470803
Don't, even vegetable cleavers are too heavy. Get a santoku or some other half cleaver.

[Anonymous No.13470813]

>>13470767
>kuhn rikon
fellow swisschad?

[Anonymous No.13470823]

>>13469694

I love that it says f. Dick on it, I'd fucking love a fucking dick knife. If it wasn't $150 I'd buy it just for the novelty. As it stands, /ck/ consistently tells me Victorinox is the best low-mid range knife brand and is what I use. There are some dirt cheap chink brands like kiwi that would fulfill what >>13470803 wants for the true chinese experience, but you have to sharpen them consistently for good results.

[Anonymous No.13470834]

>>13470813
No, burger.

[Anonymous No.13470848]

>>13470823
it's funny because victorinox costs more than wüsthof back here

[Anonymous No.13470861]

>>13470810
>western knife
uses mostly wrist force to cut food
>chinese knife
uses mostly weight of blade to cut food

its just a different philosophy and different motions, it works for them, there are hundreds of thousands of asian chefs prepping tons of food everyday with choppers and the wide blade makes scooping so easy and chopping is safe because the wideness of the blade means you can have a big up and down motion without the blade leaving your knuckle

https://youtu.be/Ip1sAKybSHs?t=72

[Anonymous No.13470871]

>>13470848

Welcome to the magic of imports.

[Anonymous No.13470882]

>>13470861
Same shit with santokus without the giant fucking weight. If you can tolerate that shit, go nuts. I hated mine. I hate even washing it.

[Anonymous No.13470889]

>>13470882

I mean it's just a meat cleaver right? If you just wanna hack thick chunks of meat and bone (something almost no home chef realistically will ever have to do) it serves a purpose.

[Anonymous No.13470896]

>>13470889
>not buying a whole chicken and just hacking it into stir fry pieces

[Anonymous No.13470905]

>>13470889
You watch chen kenichi and you'll learn what a cleaver can do.

[Anonymous No.13470906]

>>13470896

>dude what are bones

[Anonymous No.13470909]

>>13470896
You disarticulate a bird by hand, not with a knife or cleaver.

[Anonymous No.13470911]

>>13470906
>not leaving the bones in for some extra flavour

the cleaver hacks through them

[Anonymous No.13470913]

>>13470911

>not using the bones to make a stock that you can then reduce into a sauce to cook the stir fry in

Degenerate

[Anonymous No.13470919]

>>13470913
I have so much bone broth it's filling up my freezer. Sick and tired of bones and broth.

[Anonymous No.13470922]

>>13470767
id on knifestand pls

[Anonymous No.13470926]

>>13470919

>bone broth

It's called stock you coastie son of a bitch

[Anonymous No.13470932]

>>13470926
I've called it stock my entire life. Assholes on the net started calling in bone broth, so I'm trying to talk to you worthless pieces of shit in your own language.

[Anonymous No.13470935]

>>13470932

Then just call it stock, dont bend to the will of fad followers

[Anonymous No.13470936]

>>13470913
>not having a bucket at the dinner table that you pass around for everyone to spit their bones into so you can still make stock with the bones after

get on my level

[Anonymous No.13470940]

>>13470935
I try to blend in with these worthless cunts. I suppose I'll act my old age then. Thanks.

[Anonymous No.13471132]

>>13470889
Chinese cleaver and meat cleaver are not the same, meat cleavers blade is a lot thicker. If you try and chop pork ribs for example with a Chinese cleaver you’ll mangle the edge.

[Anonymous No.13471160]

Posting this in every knife thread because folks seem confused. CCK vegetable cleaver vs meat cleaver.

Chinese vegetable cleavers are extremely thin. Heavier than a chef knife, obviously, but not unwieldy by any means.

[Anonymous No.13471169]

>>13470795
Do you mean carbon steel? That is just the commonly used name for steel without added chromium, which makes it much easier to sharpen and much easier to put a screaming sharp edge on but if you leave it in a wet place or run it through the dishwasher (god forbid) it will rust of course.

[Anonymous No.13471236]

>>13470922
Kuhn Rikon. Amazon for ~$35.

[Anonymous No.13471286]

>>13471236
ty very much

[Anonymous No.13471329]

>>13470767
>>13470813
>>13471236
>>13471286
guys, i cant fucking find any knifeblock suited for knifes longer than 22cm (8,66142inches), which wont cost a fortune
ive got 2 chefknives of which only one is actually that long, they re both approx. 6cm (2,3622inches) wide
one of you got any suggestions? i went through whole of amazon, but couldnt find shit under 50€

[Anonymous No.13471332]

>>13471329
>(8,66142inches)
>(2,3622inches)
Absolute fucking autism.

[Anonymous No.13471381]

>>13471332
i just gave you what google told me my cm would be in inches, i dont know how you lads roll with your measurements, so i just gave it to you as google gave it to me. no hard feelings

[Anonymous No.13471839]

>>13471329
Buy a magnet strip, or build one yourself with an old wooden board and neodymium magnets from ebay. Easiest thing in the world. Much cheaper than a knife block and you wont have a bacteria breeding station right on your countertop either.

[Anonymous No.13471845]

>>13471329
quick search and i found >>13470767 's block on german amazon for 27 euros if that helps. the 3 others under similar products are a bit more though look nicer from the thumbnail
https://www.amazon.de/dp/B00OH881WU/ref=mp_s_a_1_60?keywords=kuhn+rikon&qid=1578346080&sr=8-60

[Anonymous No.13471852]

>>13471845
shit i'm retarded this one is only 20 cm. there is a magnetic block under similar producst, that one may work

[Anonymous No.13471912]

>>13471839
my knives are always clean, when i put them away, so i doubt the bacteria station
and i really dont have much of a choice, i cant drill in my kitchen to fix a magnet strip to the wall and most of the standup magnetboards take up too much space, i only have a small counterspace
also i have shitty function>optics knifes and i'd prob look like a retard displaying my 20 buck knifes on something like this https://www.amazon.de/dp/B00GXIT9SW/
just need some place to store those fuckers, man ;_;

>>13471845
Danke, aber ja der ist leider zu klein. Ich suche nun schon ein paar Monate nach so nem blöden Block. Den von Rikon kannte ich noch nicht und hatte Hoffnung, aber war ja klar er ist zu klein, uff

[Anonymous No.13471933]

Santoku or chefs knife for general purpose? I generally go for a granton santoku but I’m unaware of the advantages of a chefs knife

[Anonymous No.13471949]

>>13471933
French chef's knife, santokus are just a shitty compromise between a chef's knife and a vegetable cleaver

[Anonymous No.13471983]

>>13471912
tut mir leid anon, viel erfolg bei der suche

[Anonymous No.13472113]

I like Globals.
t. chef

[Anonymous No.13472162]

>>13471933
Gyuto + a paring knife will take care of 97% of your work.

[Anonymous No.13472175]

>>13471949
If you're using a chef's knife for anything else than preparation, you fucking up. Get a paring knife and use that. So, Santoku and paring knife, understand?

[Anonymous No.13472894]

I've sharpened my kiwi knife so well that it can make transparent thin apple slices which oddly enough are a nice snack. I also can peel peppers and what not with it for fun. I'm thinking about getting a Usuba or Kiritsuke for cheap and having fun with them. I really like the design of Usuba type knives.

[Anonymous No.13473044]

Got a nice 16 piece Henkels cutlery set for Christmas. The dinner knives are so good I can slice tomatoes with them. Actually cut myself on one while washing up.

I seriously hope you all have good quality cutlery.

[Anonymous No.13473075]

>>13473044

Pls be trolling.

[Anonymous No.13473153]

>>13471933

Chef knife + bread knife + paring knife will take care of virtually every home cooking need. Get a boning knife if you cook a lot of chicken. Santoku is the epitome of an all-purpose knife that's a master of none, I don't really like using them

>>13472162

Gyuto is just a weebshit chef's knife, but made in nihon from grorious nihon steel folded 1000 times. Beyond intentionally wasting money, the only reason to buy one is if you're a knife collector.

[Anonymous No.13473167]

>>13473153

>the only reason to buy one is if you're a knife collector.

Or if you're looking for a good mid grade knife. Western knives have very little middle ground between department store trash and a full on half grand custom knife.

You can pick up a gyuto that meets the exact specifications you want, from steel to length to handle type to finish, for sub 200.

[Anonymous No.13473181]

>>13473167

>sub $200
>MID GRADE

lmao what, are you high? Any knife over $200 better come with a complementary fucking blowjob

[Anonymous No.13473197]

>>13473181

>not willing to pay 100 to 200 dollars for a high quality tool that will last a lifetime

Do what works for you but I can't imagine using a dollar store knife.

[Anonymous No.13473221]

>>13473197

My concern is that you called high grade knives "mid-grade" because you're delusional

[Anonymous No.13473237]

>>13473221
You being broke doesn't make him wrong.

[Anonymous No.13473239]

>>13473221

I'd consider 100 to 200 mid grade. The sweet spot for knives tends to be the 200 to 300 range. You get 90% of the performance of a much more expensive knife for a much lower cost. Above 300 you're getting diminishing returns but can eek out those last few points in performance if you want to spend the money.

[Anonymous No.13473291]

>>13473153
>Beyond intentionally wasting money
They cost the same as western knives. Stop buying shitty pattern welded steel for a premium fee.

[Anonymous No.13473347]

>>13473181
>>13473197
Most of the expensive kitchen knives still use low end steels compared to what you can get with other types of knives within similar price ranges.
Custom made is really the only way to guarantee quality.

[Anonymous No.13473363]

I don't have a peeler, I just flip my kitchen knife backwards and run it along a carrot or whatever to peel it. Is this a practical technique?

[Anonymous No.13473511]

Just did 5 dehydrator racks of onions and the other half of my white tail with the buck today. What a knife.

[Anonymous No.13473546]

>>13473511
>t. retarded hunter

[Anonymous No.13473695]

>>13473546
Explain yourself grocery guy

[Anonymous No.13473903]

>>13470882
imagine complaining about the weight of a knife that millions of tiny 5ft 140lbs asians use everyday, literal wristlet (your technique is probably wrong)

[Anonymous No.13474001]

The handle on a small knife my mom has owned for I think at least 20 years cracked and basically fell apart so I'm replacing it for her. What sort of material should I go for?
I was considering something like a copper bolster at the top near the blade, with a black walnut wood handle, but at the copper barstock I have is way too thick - 5/8" thick while the overall entire thickness of the knife blade, and both handle scales combined dont even hit 1/2" and that is a lot of copper to remove

[Anonymous No.13474091]

>>13473903
wristlet. are you fucking child? You typed that in public like you wouln't sound like a complete cunt. Are fucking damaged? Stop being a human gimp in your lifetime.

[Anonymous No.13474104]

>>13473903
Can't even stomach you pieces of shit. Why do you exist? I can run a knife faster than any of your filth and you included. So entirely go fuck yourself. Want me to teach you?

[Anonymous No.13474114]

>>13474001
Honduras Rosewood is good. Or Ceylon Ebony if you can't still purchase it.

[Anonymous No.13474129]

>>13473903
I'm talking to human shit, aren't I. You're not even there as a person.

[Anonymous No.13474414]

Is there any knife that is as versatile as chef knife but smaller?

[Anonymous No.13474432]

13474091 (You)
13474104 (You)
13474129 (You)
Are you a 4ft woman? How the fuck did you hold your cleaver?

[Anonymous No.13474472]

>>13473239
>The sweet spot for knives tends to be the 200 to 300 range

that's funny, the world's culinary industry at large considers the sweet spot for knives to be in the $20-30 range

you're doing fetish computer nerd shit with knives is all it is

[Anonymous No.13474494]

>>13474432
lurk moar

[Anonymous No.13474497]

>>13473197
a 20 dollar knife will do the job. You want a knife you can abuse and actually use, not baby after. Most working chefs dont use suoer expensive knives.

[Anonymous No.13474502]

>>13474497
>a 20 dollar knife will do the job. You want a knife you can abuse and actually use, not baby after

[Anonymous No.13474511]

13474494 (Thou)
Answer the question.

[Anonymous No.13474516]

>>13474497
in the end a knife is just a tool, it wont make you cook better. Cheap knives can be sharpened. Obviously dont buy shitty knives, but there are plenty of quality "decent enough" ones for cheap

[Anonymous No.13474522]

>>13473363
It is a pretty standard technique. Quick and dirty though, for home cooking, a proper peeler will give you cleaner and more aesthetic results.

[Anonymous No.13474528]

>>13474472
>the world's culinary industry at large considers the sweet spot for knives to be in the $20-30 range
That is because the "culinary industry" wants the cheapest possible shit that still barely lets you get the job done. You dont seriously think they care about whether the knife makes the job enjoyable for the cook?

[Anonymous No.13474529]

>>13474528
computer video card fetishist faggot

same faggots who have their computer case turned sideways and all these braided cables installed

[Anonymous No.13474541]

>>13474516
>in the end a knife is just a tool, it wont make you cook better.
1. it wont make you cook better but it will make you like cooking a lot more, which makes a hell of a difference for a home cook. Most people have enough frustration with their job and their kids, they dont need more when trying to spend some time relaxing cooking a meal.

>Cheap knives can be sharpened.
Yes, and most often they will still cut like shit because they are too thick behind the edge, shit sticks to bladeface, it goes through food only with a lot of friction, it has a shit profile etc etc ... your post tells me you have probably never worked with a truly nice knife before.

[Anonymous No.13474544]

>>13474528
https://www.seriouseats.com/2015/09/in-praise-of-cheap-knives.html

[Anonymous No.13474545]

>>13474529
Hahahaha joke's on you faggot, I only use laptop computers and type while laying in my comfy bed.

[Anonymous No.13474551]

>>13474541
what did i say about cost =/= quality. Not all cheap knives are bad and not all expensive knives are good.

[Anonymous No.13474558]

>>13474544
>MAX FALKOWITZ
>$10 knives are fine!

the jokes write themselves

[Anonymous No.13474559]

>>13474541
>1. it wont make you cook better but it will make you like cooking a lot more, which makes a hell of a difference for a home cook
its actually the opposite. If you have a expensive blade you'd be afraid to damage it, to use it, to hack through small bones, to actually - cook-. And you'll feel like spending tons of time babying it because 'fuck its $250'

[Anonymous No.13474561]

>>13474497
>>13474472

I don't disagree that in a lot of kitchens the house knives are going to be Fibroxes or similar. You can run them through the dishwasher, they'll never rust, and you can pay someone with a belt grinder 100 bucks to come in and sharpen all of your knives at once.

That being said, I've worked in kitchens, and a lot of the line cooks and chefs I knew would use their own personal, much more expensive knives when they were doing a task solo, like chopping 100 onions, and weren't worries about someone grabbing their knife and using it to open a can. You don't bring your Shigefusa onto the line, but you sure as shit use your favorite weaboo knife when you're doing vegetable prep for 3 hours.

[Anonymous No.13474562]

>>13474544
>https://www.seriouseats.com/2015/09/in-praise-of-cheap-knives.html
I used to have more than 80 chef knives in my collection (I gave away a baker's dozen or so to the culinary branch of the local trade school a few months ago) and while there are cheap knives that work decently well if they were made by someone who knows what he is doing (mostly in regard to the grind/geometry/profile of the knife) most of them just tend to be shit. I have nicer, more expensive knives that are shit too, but much, much less frequently.

The KIWI and the other Chinese knives in your link are pretty decently ground, I can tell from the pictures (and I had that same KIWI knife myself until I gave it away)but most other knives arent. And the average consumer will never know enough about knives to know where the actual difference lies.

[Anonymous No.13474565]

>>13469694
It has been years since I bought cooking gear but it was a frustrating experience. As a half studied material engineer I require my cookware to be made with the right stuff for the application and to be quality controlled to meet real claims.

>The next sales guy who tries to sell me a "stainless steel" that only meets minimum % standards by way of nickel substitution and not proper chromium ratio to going to prove their corrosion resistances by having their product soaked in their own blood!!!

Yes it they technically meet legal standards so it is not technically fraud, but I have standards for things I buy and high ones if it is with my money. I find it insulting how many just meet the absolutely bare minimum standard, or worse. I mean at least pass the magnet test if you are going to try win my purchase.

Also use and application is very important, so it is hard to give advice without knowing what you want out of it.
To be honest, I forgot which one is a chefs knife. Not having a kitchen has really the cooking skills I gained as a kid.

[Anonymous No.13474566]

I just ordered the TSPROF K-03. I'd been considering getting it (or the previous model at the time) for over a year, and finally splurged on it. I'm okay at sharpening by hand, and some day will probably buy a belt sander with a nice adjustable tool rest that might make this obsolete, but I'm still pretty excited - it arrives on Friday.

Seems like the main downsides are that it's unarguably overpriced for the purpose, it's bulky and a bit overcomplicated (in particular it uses more different-sized hex screws than necessary), all of this style of sharpener (which covers most sharpening jigs available) will change angle as the blade curves (which you can avoid if you are skilled doing it by hand with stones, or trivially with a belt sander), and that the selection of stones isn't as good as plain stones (uses edge pro format stones, so there's still a reasonable market - I'll measure when I get it, it might also be possible to make four edge pro stones by cutting up a single traditional stone and mounting the quarters on blanks).

I wanted something that would take as little effort and skill as possible to maintain my knives razor sharp, hopefully it works well.

[Anonymous No.13474568]

>>13474559

I *have* a 300 dollar knife and I use it for everything apart from gourds and butchering. I have other knives more suited to those purposes. The idea that you have to baby these things is ridiculous. Wipe it down every 10 minutes or so and don't try to hack through bones with it and voila, you didn't destroy your baby.

[Anonymous No.13474572]

>>13474559
??? I have plenty of expensive knives, from Miyabis over Hattoris, Herder carbons, Hiromotos to F. Dick 1798 and I'm not afraid to use any of them. And if you use chef knives in general to chop through bones (other than maybe roasted chicken ribcage) you are doing something seriously wrong.

[Anonymous No.13474576]

>>13474559
that depends on the person i guess. if i buy hardware i expect it to fullfill its intended purpose, especially if i pay a premium. if it breaks while doing so i know what not to buy next time

[Anonymous No.13474596]

>>13474566

Let us know how it goes. I've always just done freehand.

[Anonymous No.13474635]

>>13474566
>$700 for a few angled bars

man, they really took you for a ride.

[Anonymous No.13474650]

>>13474596
Will do.

>>13474635
I fully acknowledge that it's very overpriced, especially for knife sharpening jigs in general. But I have money to burn; if it works well, and is at all better than the cheaper alternatives it'll be worth it to me.

[Anonymous No.13474663]

Someone gave me some Robert Irving knife set, are these any good? They look nice and seem like they work good but I don't know anything about knives desu

[Anonymous No.13474686]

>>13470552
weeb shite

[Anonymous No.13474689]

>>13474663
>TSPROF K-03
Decent enough, pretty thick behind the bevel though. Good for practicing sharpening

[Anonymous No.13474693]

>>13474689
Why the fuck did I copy and paste TSPROF 03 there

[Anonymous No.13474697]

>>13474693
Middle click paste enabled?

[Anonymous No.13474714]

>>13474686

Go tell the Germans to start making literally anything of value in that price range.

[Anonymous No.13475216]

https://youtu.be/I3XqsnGJkv8
Who is good for knife reviews this guy is pretty funny.
>gets free knife from company that sells it
>says no one is paying him to review the knife.
>Spends 4 minutes basically pointing out how it's cheap crap that feels like a axe
>Recommends you only buy it if you want to hang it on the wall.

[Anonymous No.13475318]

>>13474663
>hollow grind
red flag
it'll be fine but hollow grind are always inferior to properly tapered knives.

[Anonymous No.13475366]

>>13475216
>Aus 8
>pattern welded to the edge
yeah it's shit

[Anonymous No.13475385]

trying to buy stainless steel cookware in the UK is a fucking nightmare.

i know all the good brands, but they are all american and only sold there. in the uk it seems you either go super high end like demeyere, or you go to ikea, there's no inbetween like you have in america with cuisinart. every brand i can find here is also completely unknown, no sources on any of it, no reviews, tests, nothing. fucking shit.

[Anonymous No.13475392]

>>13471169
pre nuclear steel is steel smelted before the nuclear tests of the 40s, it has a very low innate radioactive signature compared to modernsteel. which makes it ideal for medical and scientific uses for accuracy of instrumentation.

The reason for steel being so radioactive is that it is smelted in an open to air environment and the background radiation levels from atmospheric particulate are actually pretty high by comparison in a scientific scale.

[Anonymous No.13475398]

>>13470519
this is a meme for the better steel part, steels are steels, 1440 is 1440 whereever you go.

[Anonymous No.13475589]

>>13475385
Cant you just order online?

[Anonymous No.13475667]

>>13475385
What can you get? Jamie Oliver, WMF, Silit, Schulte-Ufer, Woll, Fissler, Tefal, Gräwe - all well known brands in Germany and can be bought without worries. Surely you can get Jamie Oliver cookware in the UK?? It certainly seems to be quite OK. You cant really get much wrong with that kind of cookware. Just make sure that your cookware doesnt have one of those visible star shaped metal inserts with the many holes on the bottom that make it "induction capable", those are utter shit.

[Anonymous No.13475670]

>>13475392
Bullshit

[Anonymous No.13475802]

>>13475670
Not him but that's a very real thing. It's why missions to essentially pull ww1/2 ships up from the bottom of the ocean exist - you cannot make steel that isnt somewhat contaminated by radioactive material and in specialized purposes such as medical equipment every .01% of stuff in your steel will effect the end product a lot

[Anonymous No.13475818]

>>13475670
>>13475802
Low background steel is the proper name. We make things such as Geiger counters out of it as well

It's probably pointless to use on a knife and would likely only serve to let makers jack up the prices of their finished pieces though

[Anonymous No.13475858]

Is there a trick to sharpening knives on a whetstone? I can't seem to get my knives sharp no matter how many times I run them against a stone.

[Anonymous No.13476021]

>>13475858
Muscle memory / consistent angle.

Mark the edge with sharpie to make sure you are actually sharpening on the edge, test with your finger for a burr forming on the opposite side, use approximately equal strokes on each side to keep an even edge. This is coming from someone who's only okay at sharpening, though. I can get it to slice easily through paper, but my angle is always inconsistent along the curve / towards the tip, and it takes me some time to get back the muscle memory every time I sharpen, so I can't easily just touch up with my finest stones, which sucks and wastes time and steel.

Practice on a cheap knife that you aren't worried about scratching up or tearing away the steel from until you get the technique down. If after weeks of practice and watching videos for proper technique you can't get it right, buy a jig of some kind. That's what I'm doing >>13474566. I suggest a cheaper jig though, they should all produce about the same results. If you are handy, there are many easily available knife sharpening jigs plans.

[Anonymous No.13476037]

>>13475858
Might be your angle is too low and you dont reach the apex, or your stones is too fine or too clogged up so you dont remove enough material, or maybe your steel is just crap. The sharpie trick that the other guy mentioned is good, also feeling the burr is important. If you really want to get into sharpening watch the sharpening videos from Japanese Knife Imports and from Korin Knives NY on youtube.

[Anonymous No.13476077]

i have no impulse control

[Anonymous No.13476098]

>>13476077
>i have no impulse control
obviously or you wouldnt have wasted Shun money on a fucking parer. if you wanted a really good parer you ought to have bought a Herder Windmill brand parer which are not as blingy as the Shuns but which have an actually amazing grind and a first rate carbon steel blade.

[Anonymous No.13476167]

>>13476098
i needed a paring knife though and the rest of my shit already is german so i went for weeb shit this time

[Anonymous No.13476294]

am i getting ripped off if i buy a nip knife for $30 off ebay? supposedly preowned from sakai.

[Anonymous No.13476321]

>>13476294
Nobody can tell you that without at least a pic.

[Anonymous No.13476329]

>>13476321
It's being sold as a Nakiri but from the pics the back is flat which I thought makes it a Usuba.

[Anonymous No.13477045]

how do you personally sharpen?
are honing steels a meme?

[Anonymous No.13477055]

>>13477045

Stones. Steels have such a small contact area with the blade that it's incredibly difficult to get consistent pressure and angle.

[Anonymous No.13477081]

>>13474650
>But I have money to burn

can i have some money or something

[Anonymous No.13477084]

>>13477055
steels are not for sharpening. they are for honing.

how are people continually confused about this? you use both

[Anonymous No.13477087]

>>13476329
It looks like just a run of the mill entry level kasumi nakiri. Nothing wrong with it, nothing particularly amazing. Completely impractical and very easy to ruin. That's not a knife you can really use as an everyday knife.

[Anonymous No.13477088]

>>13477084
yeah i should have rephrased it better but >>13477055 is 2 separate questions

[Anonymous No.13477102]

$0-$39 = bargain bin
$40-$89 = low end
$90-$129 = standard
$130-$199 = high end
$200+ = enthusiast
$1000+ = idiot

[Anonymous No.13477103]

>>13477084

Steels remove material to produce a micro bevel, something that can be done more accurately on a stone.

[Anonymous No.13477122]

anyone tried those diamond "coated" sharpening things?

[Anonymous No.13477144]

>>13477103
doesnt matter dude every topf rench chef uses a steel not a fuckin stone for the purpose. the point is doing it in 10 seconds right before you cut something

[Anonymous No.13477153]

>>13477144

>use splash and go stone
>takes 10 seconds

[Anonymous No.13477167]

>>13477087
It's only for veggies right? How can it be very easy to ruin?

[Anonymous No.13477191]

>>13477122
I have diamond stones from DMT and another vendor. I usually use them for coarse work, but i do have sizes all the way up to 8k. The problem ihave with diamond stones is they almost always come too aggressive initially so theres a burn in period. Then slowly over time they wear to a finer grit. I have a 240 stone for years now that certainly is no longer as aggressive as 240 should be sadly.

I'm planning to slowly convert to splash and goes. I have a few soakers which are really nice to work with and leave a great finish but soaking sucks desu.

[Anonymous No.13477193]

>>13476329
>>13477087
definitely an usuba, doesn't look particularly special
is there a pic of the back? might say what steel was used

[Anonymous No.13477208]

>>13476329
you know you can just get nakiris for like 11 dollars at homegoods etc right

[Anonymous No.13477214]

>>13477193
The back has no marks aside from the hollow grind so only the edges seem to be sharpened.
>>13477208
I've never actually seen a Nakiri at stores around where I leave. Usually just chef knives.

[Anonymous No.13477221]

>>13477214
just fyi i bought a global vegetable knife for $40 from homegoods and a schmidt bros forged santoku for like $15

they are not damaged or seconds or anything. store just has UNBELIEVABLE deals on kitchen shit. that global is almost a 200 dollar knife

if you have homegoods/tj maxx/marshalls it's probably worth your time to check them every week

[Anonymous No.13477237]

>>13477214
then its a very cheap usuba, no indication of steel
look at poor finish where the handle meets the collar
the knife was probably had for $30 in japan new

[Anonymous No.13478694]

I got a nakiri for $150 and it's great.
The blade shape and thinness is amazing because it's 1.5mm thick from top to the end of the blade then the part that goes into the handle is 3-4mm so pinch grip feels great.
Then the shape is slightly more angled to the right so food falls off it and does not stick and it's so thin behind the edge it's extremely sharp.
It's also made from blue super steel and 65 HRC so for all the good points I just mentioned it rusts easily and by that I mean I cut a tomato and put the knife down and it's got rust spots after 1 minute so I need to wipe it down quickly.
It's also so hard and thin I feel like it's gonna chip so it's also bad in that way to.
Still it's extremely fun to cut with it's just a rusty piece of shit if I don't oil it.
Fucking Japanese knives are great to use but high maintenance.
Just get vg10 if you don't want to oil your knife every time you put it away.

[Anonymous No.13478709]

>>13478694

Aogami super is relatively rust resistant. You're probably just seeing discoloration from acidic foods rather than rust. I have a few white 2 knives (which are famously non stainless) and I've never had any issues as long as I wipe the blade whenever I walk away from the cutting board.

[Anonymous No.13478734]

>>13478709
>0.3 - 0.5% Chromium content
>relatively rust resistant

[Anonymous No.13478740]

>>13478734

Compared to white steels, which was my point.

[Anonymous No.13478747]

>>13477191
what would you recommend for a beginner? i have some cheap knifes to train with

[Anonymous No.13478753]

>>13478740
Even 52100 which has 1.5% Cr barely has any noticeable rust resistance.
Most likely you have a patina on your knives.

[Anonymous No.13478766]

>>13478753

I do, but it's not crazy, and even when they were new I never had to take any extra special care with them. I think folks see foods reacting with carbon blades and think it's going to look like the undercarriage of a Michigan car if they don't immediately soap it down and dry it.

[Anonymous No.13478785]

>>13478734
It's also got some other alloys like tungsten in it that helps.
My problem is that I still haven't got it's patina strong enough to handle what I mostly cut that is tomatos and onions then chillies and bell peppers that are all not great for rust and I learnt fast to wipe it down quickly or rinse it when I do.
>>13478747
If you want Asian knives try kiwi they are thin and sharp and cheap.
Western victoranox and and mercer are both cheap but built well they are no $200 knife but they are a solid knife for $15-40
If you want to learn western style cutting check out Helen Rennie knife skills video.
Sharping check out burrfections channel he's not the best sharpener on YouTube but he explains shit clearly especially for beginners.

[Anonymous No.13478835]

>>13478785
i meant for sharpening tools, sorry if that was unclear. i'm currently upgrading my knifes and want to keep them sharp. i saw burrfections videos and he uses like 3 stones which is a bit intimidating for a noob like me.

[Anonymous No.13478848]

>>13478835
He likes to finish his knives with a polish on them but you don't need that if your not a sushi chief.
You can just get a 1000/6000 king or a 240/800 stone or get a diamond steel. And finish off on a leather belt or card board.
A good working edge is 1000 or under when it comes to normal cooking 2000 is also good but your mostly adding polish at that point.
https://youtu.be/Teh0Cw84QGQ this guy knows how to use steels if you want to try that instead of stones it gets the job done just as well as a stone when it comes to western knives.
Also one stone one strop is fine and a belt is a strop.

[Anonymous No.13479319]

>>13474091
>>13474104
>>13474129
Um... Based?

[Anonymous No.13479362]

>>13470682
Probs a bit late, but go for it, i really love mine,

[Anonymous No.13479371]

>>13478848
thanks for the info anon

[Anonymous No.13479378]

>>13470882
Wincos specifically are thicker than they should be, theyre like some weird hybrid do it all blade.

Other chinese cleavers are very thin and nice to use

[Anonymous No.13479393]

>>13471933
A santoku is just a chef knife with the end shortened and rounded down, sometimes a bit wider too. a shorter knife has the advantage of needing less force to cut with the tip (like the vertical cuts when dicing an onion) but the disadvantage of not being able to slice larger things as easily.

So if you do more veggies, id go a santoku, if youre slicing large bits of meat or something, then a chef knife will be better suited

[Anonymous No.13479396]

>>13472894
Good lad, kiwis are great fun to use

[Anonymous No.13479462]

nobody gave a fuck so I'll ask again
what is some good all purpose knife for my 5ft tall anorectic gf with small hands?
my Victorinox 7.7403.20G is too unwieldy for her so I was looking at short steak knifes and santokus but didn't find shit
help

[Anonymous No.13479575]

>>13479462
Short stature =/= small knife.
Teach her to how to wield the fucking thing.

[Anonymous No.13479577]

>>13479462
>hurr I have a gf
KYS

[Anonymous No.13479642]

>>13479462
Just buy a 150mm knife or teach her how to claw grip the food and pinch grip the knife and get a 180mm.
Something like a bunka, nakiri or santoku is good because you want knuckle clearance because it's saffer when you start out.
Also look how she cuts food next time if she is just chopping up and down get a flat blade like a nakiri if she is rocking it get a bunka.
You can get a short western style knife but they normally have knuckle clearance and the blade is very curved or they are flat but have no knuckle clearance.
40mm to 60mm blades normally have good clearance for me.
It's also why steak knives are shit.

[Anonymous No.13479650]

>>13479575
I've tried but she moves very slowly, can't cut evenly without grabbing the knife with both hands and her hand gets tired fast so buying her a proper knife will be easier than forcing her the one she doesn't like

[Anonymous No.13479661]

>>13479650
Get her to hold it like pic relate.
The one in that picture >>13479642 is 140g and I have seen 150mm santokus that are 100g.

[Anonymous No.13479700]

>>13479642
>>13479661
ok so lighter knife and supervise her grip
also would shorter blade improve her blade control? she looks miserable while trying to dice the onion

[Anonymous No.13479705]

>>13479650
I just looked up your knife it's 375g that's way to big for her.
A CCK vegetable cleaver is 280g.
Try using a 1kg bone clever for everything and that's what it will feel like.

[Anonymous No.13479706]

>>13479661
>that autism
pinching the blade is not how almost 90% of knives are meant to be held

[Anonymous No.13479722]

>>13479700
Yeah also watch this with her.
https://youtu.be/Uv7td6UxBXQ
But she shows how to rock chop but you only need to chop down when you use flatter blades. Just make sure to use the right grip on the knife and the food and when you cut up and down you don't raise the sharp part past the knuckle and your good.
It's why knuckle clearance is so great for beginners.
>>13479706
When you slice meat you use the finger on the spine and when you chop real hard you can use the whole handle but when your chopping vegetables and chopping meat pinch grip is the best because you got more control.

[Anonymous No.13479726]

>>13479661
Given that this recommendation is so common, I always wonder why you don't see knives where the handle extends over the blade more

[Anonymous No.13479979]

>>13479462
show me her feet, i'll show you her knife

[Anonymous No.13479985]

I have a whetstone. What's the best way to use these suckers? Tons of different methods on YouTube, just want a sharp knife

[Anonymous No.13480043]

Just buyed this

[Anonymous No.13480048]

>>13479706
that is how cooks hold their knife 90% of the time

[Anonymous No.13480684]

>>13480043
looks pretty, what is it?

[Anonymous No.13481751]

>>13472175
>If you're using a chef's knife for anything else than preparation, you fucking up.
Kneegrow do you cook on your knives or something?