Good chef knife?

[Anonymous No.15271189]

What is a good and very sharp chef knife? Is wustof good?

[Anonymous No.15271200]

>>15271189
If you want a sharp knife, the first step is to get a decent sharpening stone and a knife you don't care about

[Anonymous No.15271199]

>bolster trash
No not really
If you aren't into autistic playing with mud and rocks just get a chef's choice and literally any knife will do
Or listen to the spergs and get your rocks, but know that you won't be able to come close to a machine without frequent practice

[Anonymous No.15271209]

>>15271189
>yes
>no
>maybe
>bolster shit
>bolster good
>get victorinox instead
There. Saved you from wasting your time reading through another shitty knife thread.

[Anonymous No.15271210]

>>15271199
I'm not particularly good with stones, but I was able to get a homemade knife to cut paper towel and do the meme grape slice

[Anonymous No.15271215]

>>15271210
>I made a knife at home
>I'm not very good with stones
Mmmkay

[Anonymous No.15271216]

>>15271189
forge your own. or what are you some sort of anvil-let. feh. how pathetic

[Anonymous No.15271220]

>>15271209
You forgot about the part where all knives from japan are made of rare hand harvested pig iron and cost about $11,000 and will explode if you use them to cut anything but boneless skinless fish tendies

[Anonymous No.15271235]

>>15271215
I'm honestly not. I've used freehand stones for about 5 or 6 sharpenings, tops. If you can thin a knife a bit it becomes insanely easy to get crazy sharp with even a fairly convexed edge

[Anonymous No.15271246]

>>15271199
>>15271200
>>15271209
>>15271220
>>15271235
Thanks guys!

[Anonymous No.15271247]

>>15271189
What's your budget?

[Anonymous No.15271254]

I got a new knife and accidentally sliced the fuck out of my fingernail, it was a Wusthof Classic 8 inch. It's a little heavy but i hope i'll get used to it.

[Anonymous No.15271260]

>>15271235
>If you can thin a knife a bit it becomes insanely easy to get crazy sharp
Sure and it will also do a shit job at holding an edge, see: the horrible reputation of VG-10 knives since they became popular with the dunning-krugers who think everything should be lasered up the second they come out of the box
>with even a fairly convexed edge
Which are annoying to maintain even if you know what you're doing

I'm all for having a sharpening hobby, I've got one myself, but you shouldn't sell people on the merits of doing something that is for all practical purposes just a money and time sink to most people who are "into it". Machines can do this and they can do it better than most people, even casual "enthusiasts". The drawbacks of a machine aren't as significant as the drawbacks of being shitty at hand sharpening.

[Anonymous No.15271270]

These threads blow up. I personally have an old chicago cutlery chefs knife Im gonna toss. Im going to spend $100 on a forged knife.

[Anonymous No.15271275]

>>15271247
No more than 150 usd

[Anonymous No.15271304]

anyone know anything about kansas city knives? I got one that says it was made in japan, it looks like pic related

[Anonymous No.15271326]

Im looking at a global chef knife
Embarassing, but Bourdain recommended it.

[Anonymous No.15271443]

>>15271189
As long as it's not some cheap ass made in China sheet metal piece of trash any chef knife is good as long as it's maintained and not abused by doing shit like scraping food off a cutting board with it. Anyone saying there's a benefit to a $200 chef knife vs a $40 chef knife when both are well maintained is full of shit.

[Anonymous No.15271447]

>>15271443
Diminishing returns actually sets in around $90-100 these days

[Anonymous No.15271572]

>>15271189
Mercer Culinary M23510

[Anonymous No.15271786]

>>15271189
It’s a different feel, but I couldn’t be happier with this dexter russell chinese chef knife. I just love how you can just scoop up all of your prepped ingredients with it. And for $20-$50, depending on the handle, it’s a complete steal. The edge lasts a long while too, I hadn’t sharpened it for months since I purchased it and it was still solid, after daily use.

[Anonymous No.15271980]

A good chef knife is a sharp chef knife

[Anonymous No.15272019]

>>15271189
I have multiple wusthof knives. They are sharp and well balanced for me

[Anonymous No.15273876]

>>15271260
>The drawbacks of a machine aren't as significant as the drawbacks of being shitty at hand sharpening.
but it's hard to be shitty at hand sharpening. If someone can't figure out how to hold a knife against a rock then they don't have any business holding said knife near their fingers

[Anonymous No.15273879]

>>15273876
>but it's hard to be shitty at hand sharpening.
0/10
your standards are low or you're fishing for humblebrag points

[Sublate No.15274159]

>>15271980

Any knife can be made sharp. But only knifes made of good steel will keep that edge over time.

[Sublate No.15274166]

For example I could sharpen a butter knife to shave the hair off your arm. But because the steel is so shit in the butter knife it will go dull quickly as you cut with it.

[Anonymous No.15274215]

>>15271275
>>15271189
here you go anon, make sure to give it a nice mustard patina

https://japanesechefsknife.com/collections/misono-sweden-steel-series-forged-carbon-steel/products/misono-sweden-steel-series-santoku-knife

[Anonymous No.15274218]

>>15274215
good taste

[Anonymous No.15274238]

>>15271326
America’s test kitchen likes global too. That’s what I use and no complaints so far. Though I’m not very good and admit I just got it because I like the style and price.

[Anonymous No.15274252]

>>15274238
atk picked out a half dozen knives at random and then tested the OOTB edge

[Anonymous No.15274283]

>>15274252
For the cleaver and steak knife test yeah. But they also had an episode just on chef knives and sharpening. Their result was the same as the thread - it doesn’t really make a difference as long as you keep it sharp.

I also forgot I went with global because of the grip. The tapered edge makes it feel much better using the pinch grip. I handled a few at [spoiler]williams-sonoma[/pretend] and liked that the best.

[Anonymous No.15274287]

>>15274283
>it doesn’t really make a difference as long as you keep it sharp.
Circular reasoning

[Anonymous No.15274656]

>>15274287
No it’s not. They can all get the same edge. The difference is in how long they keep it, but the vast vast vast majority of people don’t care about an extra five minutes of work a month if it means saving 50 dollars.

In short, they’re all pretty much the same if you sharpen them. If you don’t, they all become the same after a month. Either way - it doesn’t really matter.

[Anonymous No.15274679]

>>15274656
The only edge that matters is the one that's there when you need it. If you can't sharpen it because you suck or you're lazy or your stone is too fine for the fucked up factory grind or you forgot or you did sharpen it but then the edge went to shit or you haven't "clicked" with the knife yet or literally ANY other reason, it doesn't matter what you COULD do, what matters is you have a shitty knife, aka a dull knife.

When people sperg over knives what they are sperging over is whether it's a knife that is more or less suited to their sharpening habits, skills, and equipment. They are not sperging over whether the knife would cut well in idealized circumstances that do not actually exist except for the purpose of pushing a tortured point on a mongolian horse porn forum.

[Anonymous No.15274713]

>>15274679
With the exception of meme knives like convex edges or those jap knives with two different angles, there is pretty much no difference in sharpening requirements among knives when looking at a single style. The only difference is if you need to sharpen it once a week or every eight days.

If you sharpen properly, there’s no difference. If you don’t sharpen properly, there’s no difference. There is only a negligible amount of difference between sharpening time when looking at the same class of knife. I’m fact, I’m going to take it one step further and say that grip and bolster or lack thereof matters more than anything else.

[Anonymous No.15274721]

>>15274713
More circular reasoning

[Anonymous No.15275104]

>>15271189
MAC

[Anonymous No.15275118]

>>15275104
as long as it's a pro or ultimate
do not buy a superior