Knives Out

[Anonymous No.15061232]

Okay /ck/ show us your kitchen knives!

What's your favorite knife?
Western or Japanese handles?
High-Carbon or Stainless?

[Anonymous No.15061398]

Shun Classic 9" slicing knife
Planning to cut off my dick with it

[Anonymous No.15061404]

>>15061232
Knives? Ditch the knife. They cause crime in London.

[Anonymous No.15061458]

>>15061398
>Planning to cut off my dick with it
Shuns get sharp enough to shave?

[Anonymous No.15061509]

Chicago cutlery. I have used it for probably 10 years. I sharpen it with a graphite thing made for a filet knife

[Anonymous No.15061692]

Haven't tried too many knives, but I've been using this for a couple of years and am pretty fond of it.

When I first started using it, I was used to shitty kiwi knives, so I thought it was a bit heavy and awkward, but I really like it now.

[Anonymous No.15061702]

>>15061692
Nice nails

[Anonymous No.15061731]

>>15061702
thanks anon

As far as knives go, I like this thing a lot and feel like it gives great control, but my one gripe is it's not very effective at using to scoop up ingredients. So I kind of want to try out a cai dao (Chinese knife). For a lot of tasks though this thing is awesome and I don't use anything else really other than a bread knife and a wusthof 4'' serrated paring knife for tomatoes and citrus.

If anyone needs a good citrus or tomato knife, those little things are awesome for only about $8.

[Anonymous No.15061745]

>>15061232
which knife is this

[Anonymous No.15061748]

more importantly how do you guys sharpen your shits? i'm tired of being a dull little kniflet

[Anonymous No.15061751]

>>15061731
Im the guy that posted the chicago cutlery. I use it for almost everything. I have a small 4 inch knife that is really sharp for little things.

[Anonymous No.15061754]

>>15061748
If I'm feeling lazy then I grab a ceramic mug and run the blade on the rough bottom of it.
Otherwise I have an oilstone and a diamond hone lying around somewhere.

[Anonymous No.15061763]

>>15061748
I use this. It came with this knife, but it will sharpen anything not serrated

[Anonymous No.15061771]

>>15061748
I use a wetstone. let water run over it for a while until it's nice and saturated. and then just run the knife over it a handful of times at like a 25% angle.

[Anonymous No.15061777]

>>15061692
Australlian?

[Anonymous No.15061816]

>>15061748
I don't really sharpen very much, mostly just honing steel. Neighbor has knives you can shave with and he uses diamond/ceramic things, only thing is you have to be easy with them b/c supposedly they can take a lot of metal off quickly

[Anonymous No.15061836]

>>15061763
these are great for cheap knives, don't run an expensive blade through them though, they tend to chip steel

[Anonymous No.15061860]

>>15061836
I dont have any good knifes, but your advice makes sense

[Anonymous No.15061864]

>>15061398
>>15061509
I've been seeing more knives with the Granton edge recently. Does it really help a lot with slicing??
>>15061745
Orchard Steel
7.25" with spalted maple handle.
Nice, yeah I heard good things about Zwilling.

[Anonymous No.15061873]

>>15061864
shit forgot pic

[Anonymous No.15061894]

>>15061864
The wierd edge kinda puts a little air between cuts, helps with onions and stuff.

[Anonymous No.15061923]

>>15061748
i use an electric sharpener and accept that my $40 knife being replaced in 10 years is not the end of the world

[Anonymous No.15062307]

>>15061748
step one: spend 25 bucks on a 1000/6000 grit water stone
step two: sharpen your knife every couple months
step 3: hone your knife on a steel each time you cook with it

[Anonymous No.15062415]

Wusthof gourmet 8"

[Anonymous No.15062770]

>>15061816
>diamond/ceramic things,
Can you be more specific?

[Anonymous No.15063085]

>>15062770
Amazon.com >diamond knife sharpener

[Anonymous No.15064905]

>>15061777
Nah kiwi is a Thai brand that makes acceptable good but light and cheap knives

[Anonymous No.15064965]

Maybe someone would be so kind as to answer this for me?
>>15064648

[Anonymous No.15065119]

What's a really good, heavy duty like overbuilt knife? Ideally symmetrical Eurostyle knife

[Anonymous No.15065222]

I don’t have any pics, but Global was having a sale so I bought my first big boy knife. Got a 7.5 inch classic chef’s knife.

[Anonymous No.15065405]

>>15061509
I found a large one of that brand curbside the other day. Was bent at the tip so I pruned it and buffed the cutting wheel marks ... which took out the logo near the handle. After sharpening the edge up, it's now a replacement for my old broken Farberware knife that broke at the handle.

[Anonymous No.15065420]

FRIENDLY REMINDER!!!!

If you haven't sharpened your knives with a whetstone in the last 6-12 months, and don't use a honing rod every 4 uses, it is COMPLETELY POINTLESS to own nice kitchen knives. Steel of mediocre quality that's properly maintained will always outperform even the world's finest chef knives that aren't maintained regularly.

How dull are your knives, /ck/? Don't lie.

[Anonymous No.15065441]

>>15065420
This reminder doesn't sound very frendly at all ( Ò Ó)

[Anonymous No.15065500]

>>15061232
I splurged a bit on this one. It's partially an art piece, but I got it for my wife when she got a job at a Michelin star restaurant. It's actually a bit too big for her to use all day, so it stays at home and I use it.

[Anonymous No.15065647]

Only had the fibrox and a random cheap pairing knife until 2 weeks ago. Really like the wa style handles

[Anonymous No.15065652]

>>15065647
Pretty. What Chinese knife is that? Been looking to pick one up.

BTW anon not to be rude, but you should upgrade your pepper grinder.

[Anonymous No.15065677]

>>15061864
>Does it really help a lot with slicing??
It doesn't do jack shit.

[Anonymous No.15065700]

>>15065652
It was just some $30 chinese chef knife from Amazon, but it's full tang and seems good enough to me. I've only used it like twice so far though. As for the pepper grinder, I know. I had asked for one for a gift for my birthday last month but didn't get one so need to look around

[Anonymous No.15066288]

>>15065700
Thanks. That's kind of what I'm looking for, as I'm not sure whether or not I'll like using a Chinese-style knife that much.

It's a little pricey, but the unicorn pepper grinder is supposed to be really good. I actually use an old JavaPresse manual coffee grinder for mine, though having a whole crank for it makes it a little less convenient.

[Anonymous No.15067188]

>>15066288
>unicorn pepper grinder
what's really the difference in a pepper grinder? It doesnt seem like that complicated of a thing, i was just going to get whichever i liked the look of.

[Anonymous No.15067240]

>>15067188
Well, the idea is just that you want a consistent grind. I have a plastic Costco grinder that came filled with peppercorns, and it has three coarseness settings-- all three are fairly coarse, but the real bad of it is that they're very inconsistent in terms of particle size. Now, you probably don't have to really be a snob over grind uniformity, but when the grinder is the one that was included free built in to the top of the pepper bottle, it's probably going to be pretty much shit. I really noticed it with the Costco grinder-- big-ass uneven chunks of pepper suddenly overwhelming the taste of what is meant to be a balanced and delicate dish. Not great. You'll probably do fine with any decent grinder in terms of avoiding something that is so inconsistent that it really fucks up a dish. But in terms of going for something nicer, I really try to make my food taste great and don't like to cut corners or skimp on the quality of my ingredients, so even though I'm not using black pepper all too terribly often, having it ground very nicely and evenly and having the coarseness be very adjustable is just another way that I can make my food taste better. Another thing to consider is just the build quality and thus longevity of the device. The unicorn apparently (haven't bought one yet but probably will) grinds very quickly so it produces a ton of pepper without much time or effort. And I think it looks pretty nice as well. I wouldn't prioritize spending like $50 on a pepper grinder unless you're someone who is super into pepper, or you just like having nice kitchen stuff, but I definitely think that everyone should make sure they aren't using shitty little free plastic grinders, because they really do hurt the quality of the food.

[Anonymous No.15067294]

>>15067240
havent seen this pasta before

[Anonymous No.15067390]

Favorite is second from the left - Gesshin Ginga 240mm on W#2.

[Anonymous No.15067457]

>>15067390

Recent choil shot of the Gesshin.

[Anonymous No.15067588]

I got it as a gift from my step mom.

[Anonymous No.15067589]

[Anonymous No.15067735]

Are there any sharpening options better/more convenient than a whetstone even if they're not quite as good?

[Anonymous No.15067756]

This works pretty well

[Anonymous No.15067769]

>>15067589
Pretty.

>>15067588
Nice knife. I never did get into santoku style blades. How do you like it? Do you use it for just about everything?

>>15067756
These are solid. I mostly use a whetstone but these should work fine too. My nice set of knives included a device like this with a coarse and a fine grit.

[Anonymous No.15067807]

>>15067769
>How do I like, what use for?

Most everything. Except bones. I like it rather well. Except it feels heavier than my other knives. The style is ok. I would have picked a more traditional chef knife, but it was free and stays sharp much longer than my super thin pink japanese knife I got at the grocery.

[Anonymous No.15069162]

Just ordered a budget JCK gyuoto since it was 80 bucks.
Gonna be my first non pressed out of sheet metal knife. Went for japanese since the fiskars shit I have is almost same shape anyway.

[Anonymous No.15069318]

>>15067756
Don't.

[Anonymous No.15069392]

Three reliable shitters for service on the left, and two prep knives.

[Anonymous No.15069427]

>>15069318
I see about 3 dollars worth of knives anon

[Anonymous No.15069439]

>>15061692
I have almost the exact same knife actually. My brother gave it to me as a gift. Really good shape and handle and weight. Easy to keep sharp too with a proper stone.