What kinds of knives does /ck/ use?

[Anonymous No.15633124]

[Anonymous No.15633134]

>>15633124
I buy $1 knives from dollar tree and when they get too dull I drive through the poor part of town and throw it out, then buy a new one

[Anonymous No.15633138]

>>15633124
sharp metal ones i presume

[Anonymous No.15633164]

>>15633124
Dexter or Mercer knives are good cheap knives

[Anonymous No.15633168]

>>15633138
Most people don't know what a real sharp knife is.

[Anonymous No.15633171]

>>15633124
Stone

[Anonymous No.15633187]

>>15633168
great, you've got a plan *clap*

[Anonymous No.15633200]

>>15633124
I've gotten a shitty german style knife from Amazon, the handle is plastic and starting to rub off paint after ~5 months of use. The markered brandname added on the sides of the knife rubbed off and the weird black nail polish on the sides of the actual cutting edge is chipping. I asked my dad to buy me a big, hand crafted cleaver for Christmas but I wasn't able to visit him because of catching coof. Hope he got it for me.

[Anonymous No.15633211]

>>15633200
Cleavers are dope, hope you end up getting it!

[Anonymous No.15633570]

These

[Anonymous No.15633620]

>>15633124

[Anonymous No.15633625]

>>15633124
because im not a gay weeb larper

[haven't found time to sharpen (...) No.15634060]

>>15633124
My trusty (almost dull) long chef's knife of mysterious origins
I don't know where my dad got it from nor why he got it since he usually uses a different and slightly shorter knife, but its mine now

[Anonymous No.15634142]

These are mine.
The Victorinox one went with me though college.
I got the middle one as a gift, but don’t use it much.
The right one is a carbon steel santoku I bought from Tsukiji Masamoyo when I was in Japan. It’s the sharpest one and I use it most often.

[Anonymous No.15634260]

[Anonymous No.15634281]

Got a 110 dollar wa gyudo or whatever its called knife from JCK and its really fantastic. Nice to be able to actually cut fucking everything.
>>15633625
So you're a tranny nazi larper instead?

[Anonymous No.15634295]

I have 4 Shun knives that we got as wedding gifts. Paring, utility, chef's, and santoku. So far, they've been great. They've kept their edge for quite some time, but they are already a few very minor nicks on the blades' edges. Looking forward to eventually upgrading to higher quality knives now that I've had my first taste of professional level cutlery.

[Anonymous No.15634303]

>>15633124

[Anonymous No.15634335]

>>15634260
That's a spoon, man.,.

[Anonymous No.15634341]

>>15633124

[Anonymous No.15634434]

I like to use capable but affordable knives. Knew a plumber once who also did HVAC while also being a bit of an electrician, told him I was thinking about what kind of knife to get because some of them are just so precious. He said he likes to use cheap knives because that way if he loses one he's not fucked about it.

[Anonymous No.15634469]

A couple Victorinox, chef, serrated paring, smooth paring, a butchery set from a previous job and a couple cheap 6-7" knives that are super easy to keep sharp and have as a back up
and a 6" weeb knife that i got for christmas, its really nice but not super versatile

[Anonymous No.15634497]

>>15633124
i use a dull 7.50 eur knife because dull knives are safer.
if i know i need to cut something that requires a sharper blade, like say a chicken or a lot of vegetables at once, i'll spend a couple of minutes working it with a honing steel and that usually gets it sharp enough for one cutting session.

[Anonymous No.15634632]

>>15633124
I use Kiwi knives primarily.

[Anonymous No.15634752]

>>15634341
Hederligt

[Anonymous No.15634772]

L->R

Yoshikane Migaki, since given away
Gesshin Ginga
Shun Sora
Tojiro DP
Masakage Koishi
CCK 1303

[Anonymous No.15634810]

>>15634142
my victorinox has a yellow patina on the handle, have you ever gotten this? what did you do?

[Anonymous No.15634820]

>>15634772
>she spent $100 on a bread knife

[Anonymous No.15634845]

>>15634820

Literal baker, here. Nice to have a decent bread knife, considering. I probably wouldn't have bought it on its own but it was part of a gyuto/paring/bread knife set I got a long while back.

[Anonymous No.15634853]

>>15634341
based /out/ anon

[Anonymous No.15634882]

>>15634845
how do you sharpen it?

[Anonymous No.15634894]

>>15634882

Sand paper wrapped around a dowel. Bread knives are a nightmare to sharpen. I'd probably just spend the 20 bucks on an easily replaceable Dexter or something every time it went dull if I didn't already have this one.

[Anonymous No.15634895]

>>15633211
Thanks, mate. Today's my birthday, so hopefully he gets it by the time I visit in a week. Even if he didn't, I'm glad I'll get to see him.

[Anonymous No.15635223]

Best Japanese knives on the market.

[Anonymous No.15635249]

>>15633625
Mora are fucking amazing considering how cheap they are.

[Anonymous No.15635256]

>>15635223
lmao can't wait to get some dirt in those holes

[Anonymous No.15635261]

10 inch Old Hickory butcher.
Only knife you ever need.

[Anonymous No.15635314]

>>15635223
Are you cooking for a household of six, anon? If not, gypped and steaknife pilled. Mfw you need anything other than a slightly better butter knife to cut ur steak.

>>15635261
Based and campfire pilled

[Anonymous No.15635330]

>>15633625
This.
If a Victorinox isn't enough to cut through your food, then something's wrong with your food

[Anonymous No.15635353]

Bought these, mostly just use the long one, it's fantastic.

[Anonymous No.15635357]

>>15633570
Nice handle on that sabatier

[Anonymous No.15635373]

>>15635223
Ah, yes the $2,000 for 9 knives band.

https://globalknives.uk/9-pce-knife-block-set-stainless-steel-g888k

[Anonymous No.15635387]

>>15634295
Th e first actually "nice" knife I bought was a 8" Shun. It was retired to my home kitchen a couple years ago but its still one of my favorites.

[Anonymous No.15635392]

>>15633134
the most based post I have ever seen

[Anonymous No.15635395]

>>15633124
I dunno what they are. They used to belong to my great grandma. My sister took them to a butcher she knew to get them sharpened up and gave them to me a few years back for Christmas. A chefs knife, a smaller chefs, and a couple fillet knives. I try to keep them maintained, but the wood handles are starting to show a bit of splitting

[Anonymous No.15635396]

>>15633124
I use this, looks cool, sharp as fuck, we'll see how well it sharpens up once I use it that much.

[Anonymous No.15635409]

>>15635223
>Best Japanese knives on the market
They were when they came out a long long time ago, but nowaydays you can get much better knives with a better steel for the same price.

[Anonymous No.15635414]

>>15634772
Very nice collection! I have a Masakage Mizu but have been eying the Kioshi for years. I have the CCH cleaver too haha. Chefknivestogo right?

[Anonymous No.15635416]

>>15635395
I wish I had some grandma gear

[Anonymous No.15635426]

>>15634845
8" offset serrated bread knife is all you will ever need amiright?

[Anonymous No.15635431]

>>15634895
Happy B day!

[Anonymous No.15635446]

>>15635223
These ARE good knives, IF you like a very thin handle. I personally prefer a western style handle.

[Anonymous No.15635470]

>>15635416
Gram gear is best gear.

[Anonymous No.15635508]

>>15635416
Don’t be fooled by grandma gear, they don’t keep the best edge. Definitely wouldn’t stand up in a pro kitchen cutting all day. But I’m a casual cook, so I like to use them for the memories

[Anonymous No.15635562]

>>15633134
based

[Anonymous No.15635977]

>>15634142
Is your Victorinox skinnier than normal or is that after years of sharpening

[Anonymous No.15636162]

Kiwi knives.
They're about 3 dollars a piece, I use 'em till they get too dull (about a year) and then toss 'em. I abuse them, throw them in the dishwasher and a let 'em rattle around in a drawer. Wouldn't do that with an expensive knife.

[Anonymous No.15636175]

>he doesn't own a 6 year old wusthof chefs knife that's been worn down into the size of pairing a knife

[Anonymous No.15636220]

>5€
>fun to use
>easy to sharpen
>thin blade, perfect for harder stuff
>usable for all kinds of shit
i never expected to enjoy a cheap knife that much

[Anonymous No.15636236]

anons, I want to buy some good knifes for around $250 USD. Bit much to ask, but what do you lads recommend? Why cheaper over more expensive, as well?

[Anonymous No.15636241]

>>15634260
I see you've played knifey spoony before.

[Anonymous No.15636261]

Boom

[Anonymous No.15636269]

>>15636220
Oi, you got a loicense for that tool?

[Anonymous No.15636315]

>>15634335
I see you've played Knifey Spoon before

[Anonymous No.15636434]

>>15636236
250 is ridiculous for a knife unless you're a professional chef that uses it every day

[Anonymous No.15636686]

>>15636220
Where did you buy it and does it ship to Belgium?

[Anonymous No.15637060]

>>15636686
straight up from amazon, they probably ship it worldwide.
i've had it for 5 years with constant use and it's still looking great.

[Anonymous No.15637784]

>>15636220
Kiwis are pretty based for the price.

[Anonymous No.15637797]

>>15636236
What kind of cooking are you doing? Also, how often do you cook, AND do you know how to sharpen a knife on a whetstone?

[Anonymous No.15637939]

Today even cheap knifes for $4,99 made from Chinese chrome-nickel-molybdenum-vanadium knife steel are good enough for anon's kitchen.

[Anonymous No.15637965]

>>15635330
Plus they're like $35 and the perfect shape and size

[Anonymous No.15637976]

>>15636220
Fuck yeah I bought one of those at my local Asian market.
I love cheap Asian knives; they’re fun as fuck. I’ve never had a cheap western knife pleasantly surprise me.

[Anonymous No.15638046]

All questions will be answered:
https://www.ndr.de/ratgeber/verbraucher/Praxistest-Welches-Kuechenmesser-schneidet-gut,kuechenmesser102.html
https://www.rbb-online.de/supermarkt/sendungen/20200921_2015/universalmesser-allzweckmesser-welches-messer-liegt-gut-in-der-hand-und-ist-scharf-test.html

Middle size universal kitchen knife. Kitchen Emperor best. Pakala wood grip, damast optics.

[Anonymous No.15638179]

Anyone use one of these? Is it noticeably better for slicing meat and stuff? I've been making a lot of roasts and brisket and thinking I could use one. Good brands?

[Anonymous No.15638203]

>>15634772
That is sexy.

[Anonymous No.15638214]

Reccomend me a good Chinese chef's knife/cleaver.

[Anonymous No.15638230]

>>15636220
Just bought a cleaver and pairing knife, I've been wanting a knife to practice with my new stone set and not ruin my expensive shit. Do they dull fast?

[Anonymous No.15638262]

a use a knife from the dollar store, sharpened with a whet stone from the dollar store. Works pretty well.

[Anonymous No.15638280]

>>15638230
i'd say it's decent.
10s with a honing steel is enough to make it sharp enough to shave your arm, so i dont really care how long it could potentially hold the edge.

[Anonymous No.15638554]

>>15634341
Fiskars K40 > Mora

[Anonymous No.15638597]

>>15633124
Walmart/Ikea Chromoly are incredibly strong for their 20$ cost. All knives dull with use, you keep a steel handy and hone as you go.

Swiss are also amazing. You can buy a whole set for the cost of a single Wursthof

[Anonymous No.15638639]

>>15635353
very nice looking. good number for a set.
i'd probably end up using that small one if the long one was too heavy.
how do you sharpen them?

[Anonymous No.15638777]

>>15636236
This one https://lamsonproducts.com/collections/chefs-knives/products/8-vintage-chef-knife

[Anonymous No.15638821]

thin, good craftsmanship, western handle, great price too these knives are insane

[Anonymous No.15638855]

Everything in my work kit atm.

[Anonymous No.15638883]

>>15638855
Nice peeler but why do you work somewhere that you need those gay spoons

[Anonymous No.15639116]

best carbon steel on that doesn't have a secondary bevel? I hate those

[Anonymous No.15639131]

>>15633134
Kek

[Anonymous No.15639144]

>>15634810
wash your hands after jerking off

[Anonymous No.15639152]

>>15635223
every chef ive met has said to avoid Globals
even people at equipment stores say to go with something else

[Anonymous No.15639288]

>>15638179
Yea this is a good knife for carving meats like brisket. its basically a western version of a japanese yanagiba.

[Anonymous No.15639307]

>>15638214
https://www.chefknivestogo.com/cckcleaver2.html

I've had this one for years. It is very reasonably priced and will get wicked sharp. Doesnt hold the edge for more than 2 weeks but thats in a professional kitchen so for home use it will be everything you need and more. Also this is my favorite website for knives.

[Anonymous No.15639315]

There is no reason to have anything other than a cheap ass kiwi knife. Does everything you need it to and its so cheap its basically disposable. I have a handful of them in a drawer and I can get most of them pretty damn sharp just using a honing rod. I think I've only ever had one that lasted long enough to get too dull and I just threw it away. Expensive knives are for suckers.

[Anonymous No.15639343]

>>15638821
I have a Misono petty that I love, these are dope.

[Anonymous No.15639504]

>>15633124
Where my carbon steel bros at?

[Anonymous No.15639571]

>>15639504
My 3 go too knives for the last couple years. From left to right Fujiwara fkm carbon 240mm, Masakage Mizu blue #2 240mm, CCK Chinese cleaver

[Anonymous No.15639584]

Left is Zwilling, bread knife is Opinel, rest is off-brand.

[Anonymous No.15639658]

>>15639571
Oooh nice!
>>15639584
How is the Opinel? Been thinking about getting one of thier pocket knives.

[Anonymous No.15639717]

>>15633124
walmart
I just keep em sharp is all

[Anonymous No.15639758]

>>15639658
It's been a favorite for a while. If you're getting a small one get the carbon steel type, they're beautiful knifes. Easy to mess up though because the twisty bit at the top can become grimy. The bread knife I use is based because of it's curve, cuts better than any other bread knife I have used so far.

[Anonymous No.15640552]

Hattori FH 24mm gyuto with a cocobolo handle.
I expected lightsaber sharpness when I got it, because 300 dollaridoos, but instead I just got a decent stainless steel knife.
They don't sell knives with this wood anymore on JCK so at least I'm satisfied with that.
Oh and I also use a cheapo Arcos 5inch chef knife. My boning and paring knives are some Chinkshit, but they do the job.

[Anonymous No.15640638]

>>15633200
How much was it

[Anonymous No.15640846]

>>15638855
>Nakiri and gyuto
Is that nakiri so much nicer for vegetables that it deserves a spot in your bag when the gyuto can handle veg just fine

[Anonymous No.15640974]

>>15634303
OI! Got a loicense for that knoif?

[Anonymous No.15640984]

>>15634303
That's not a knife.

[Anonymous No.15641093]

>>15635223
What? Christ no.

[Anonymous No.15641115]

>>15633134
kek

[Anonymous No.15641175]

>>15633124
No japanese shit. My main knife is a Wusthof Classic Ikon 10" chef's knife.

[Anonymous No.15641181]

>>15640552
>Hattori FH 24mm gyuto
I got one of those too, and also 270mm one. Got them when word was that he was about to croake but AFAIK he recovered.

Anon you need to sharpen your knives yourself. Even the sharpest VG10 knife OOTB will stay REALLY sharp only for a couple of days when used intensively. Hattori at least has a reputation for being able to heat treat VG10 like nobody else in the industry.

[Anonymous No.15641249]

>>15641175
I like everything about Wusthof except for the big chunk of steel on the heel.

[Anonymous No.15641462]

>>15634281
>tranny nazi
Excuse me, but as a tranny nazi I don't appreciate being compared to some victorinox-using cretin.

[Anonymous No.15641494]

>>15641249
Have you heard of blade balance?
The wusthof chef's knife is perfectly balanced. It makes it much easier to use.

[Anonymous No.15641549]

Robert Welch and Sabatier. The Robert Welch santoku is my favourite knife ever.

[muhdick No.15641571]

>>15633124
Victorinox Swibo

[Anonymous No.15641810]

>>15641494
Won't it affect sharpening over time? Eventually you'll have a chunk of metal sticking out. Or am I wrong?

[Anonymous No.15641852]

>>15633124
The sharp kind, fool.

[Anonymous No.15642600]

>>15633124
I bought this, it's Germanic steel :^]

[Anonymous No.15642612]

>>15633134
must not have to drive far of you're near a dollar tree

[Anonymous No.15642635]

>>15633124
I have a little carbon petty knife I use a lot and one like your picture. I keep a handful of shit knives to cut cheese and charcuterie style shit that doesn't need that sharp of a blade

[Anonymous No.15642692]

honestly at home I just use a farberware santoku style blade for nearly every single thing picrel
Shit costs like $20 (I got it as a gift anyway) and I can forget about it in the sink or dirty on the counter, I never have to baby it, and it retains its edge and doesn't rust or chip - plus if I do ruin it being drunk or lazy or clumsy, it's no big loss to me.

I have $300 Japanese steel but I basically never use it because I'm not usually doing anything so precise at home that I need it, and I don't bring it to work because that's how you ruin good knives.
The only time I break out the good knife at home is if I'm breaking down raw skin-on pork belly (the skin is too hard for the shit knife) or if I'm carving a finished bone-in roast like rack of lamb or a turkey. Otherwise it stays safe.

[Anonymous No.15642716]

>>15641181
Yeah, I'm kind of a total amateur who has no clue about sharpening knives, and especially stainless steel ones.
I've written down an anon's rec for stones and strop. I'll get them when I have the money and hopefully I won't fuck up the knife too badly. It really is a nice knife, but it needs some stropping at least

[Anonymous No.15642718]

>>15635396
I was eyeing up this gorgeous 6" Miyabi with a straight birchwood handle recently. I love the straight-handled Jap knives, way more versatile to use and way fewer callus spots.

[Anonymous No.15642741]

>>15634894
>>15634845
I bought a Mercer 10" Millennia bread knife on rec from another /ck/ anon and I'll probably never need another. I've had it for over a year and through the sourdough boule craze of the first lockdown; I use it nearly every day and it's still as sharp as the first day I got it. It's got great weight to it. For the price (<$20!) I'd never get anything else, so if you ever need a replacement think about it.

[Anonymous No.15642749]

>>15634295
>>15635387
How to keep the Shuns from chipping?
I received one as a gift and even if I don't use it, it turns up in its sheath all fucking nicked and I have to spend an hour sharpening the stupid thing. Is all nipponese steel like that or just these?

[Anonymous No.15642752]

>>15642716
Curious what the recs were for stones? I need to get a new set and kind of feel lost on the wide array of offerings.

[Anonymous No.15642804]

Chosera 800 -> Rika 3k -> Strop on leather

[Anonymous No.15642812]

>>15642752
>>15642804

[Anonymous No.15642836]

>>15642812
Is there any particular reason you suggest two different brands of stone?

[Anonymous No.15642863]

>>15642836
¯\_(ツ)_/¯

[Anonymous No.15642908]

>>15642863
k

[Anonymous No.15643172]

>>15642600
>I bought this, it's Germanic steel :^]

Why does it look like
>>15638046
Kitchen Emperor for 20€

[Anonymous No.15643363]

>>15635353
>File: Ame knivset 3 delar.jpg (130 KB, 997x631)

What’s the meaning of the coarse, furrowed, rough surface? Isn't it unhygienic and hard to clean?

[Anonymous No.15643397]

>>15633134
https://youtu.be/QlxfH_Cn27M?t=870
based

[Anonymous No.15643420]

>>15638046
They compared it with a painted knife and a ceramic knife. Obviously these assholes don't no anything about knifes if those where their top pics.

[Anonymous No.15643434]

>>15633625
Victorinox paring knife is top tier. Use it, sharpen it once or twice then just toss it and buy a new one.

[Anonymous No.15643704]

>>15633124
I use a combo of suisin, misen and global. Depending on the knife type.

[Anonymous No.15643843]

This Mercer Cleaver is my daily work horse. She can absolutely annihilate dozens of onions in minutes and does 80% of my prep. I have a Tojiro 210mm gyoto for slicing and a matching 150mm Petty for everything else. I also keep a Kiwi 6" Bunka in my kit as a loaner for my coworkers when needed. Cleavers are fun as fuck especially when you get good with your chopping technique.

[Anonymous No.15644121]

>>15633124
Masakage Koichi gyuto
Masakage Koichi petty
Masakage Yuki honesuki
Moritaka ishime-finish nakiri (my favourite)
cheapo grocery store santoku for when I don't feel like baby-handling my better knives
cheapo bread knife I should really replace at some point.

Might get a sujihiki at some point but I dunno if I can really justify it.

[Anonymous No.15644288]

>>15639307
Thanks buddy.

[Anonymous No.15644301]

>>15642600
Looks like chinesium

[Anonymous No.15644572]

>>15633124
Flint knives made in the USA sometime before 1950.

[Anonymous No.15644586]

>>15644121
+pic since I'm back home

[Anonymous No.15644604]

>>15644572
pic

[Anonymous No.15644716]

>>15633124

$10 mercers from the restaurant supply bc i'm not a dumb faggot

[Anonymous No.15644922]

>>15644586
That orange-red knife is kinda cool

[Anonymous No.15644961]

>>15644604
We still have a few of these knives from a flint set my parents must have gotten in the early 60s

[Anonymous No.15645166]

>>15644586
>meme
>meme
>meme
>meme
>nice, good lad
>meme

[Anonymous No.15645504]

>>15636220
Nice. I've used picrel for years and it's still plenty sharp. Just hone it every time I use it and I never really need to use it on the stone. Crazy how such a cheap knife performs so well.

[Anonymous No.15645693]

I use the ones from the dollar store

[Anonymous No.15645703]

>>15633134
>shops at dollar tree
based poorfag cope

[Anonymous No.15645884]

>>15644586
Nice cleaver

[æœī No.15646237]

[Anonymous No.15647187]

>>15642718
Personally I'm a fan of the western style handle that's why I went with the fusion, but it's a great knife, Miyabi makes bretty good shit.

[Anonymous No.15647354]

Got these for my birthday. They aren't very expensive but the cut well, sharpen up nicely, and they've lasted me over a year with no dulling or rolled edges.

[Anonymous No.15647431]

>>15638554
>he hasnt taken the toledo pill

[Anonymous No.15647548]

>>15634341
>Stainless

[Anonymous No.15647918]

>>15642836
The Chosera is known to be the best stone in its grit range there is.

Stones in different grits can have wildly different quality, even from the same line from the same manufacturer. I dont know anything about the Rika.

A good knife will already have a decent bevel so you dont really need a stone that is relatively coarse like the 800. The green Naniwa Tradition in 2k grit is known as one of the best stones for all non-premium range stainlless steels. That could be your only stone unless you need to fix bad damage often or you want to put a new bevel on a new or extremely dull knife.

[Anonymous No.15647956]

>>15647918
Getting just one stone is already simpler. Could I also do this with the rika 3k or is 2k the sweet spot?
I think the Hattori is kind of a premium knife. Certainly costs like one

[Anonymous No.15648253]

>>15647956
3k is most likely too fine for regular upkeep. The Naniwa Traditional 2k is known for cutting like a 1k stone when clean and polishing like a 3k with a bit of mud formed. Btw that stone also comes in an XXXL version, the legendary Naniwa Aotoshi, aka the "Green Brick of Joy" in the kitchen knife enthusiast scene.

[Anonymous No.15648295]

>>15647918
>>15648253
nta but thanks for the good info friend

[Anonymous No.15648323]

>>15643420
>They compared it with a painted knife and a ceramic knife. Obviously these assholes don't no anything about knifes if those where their top pics.

Assholes? You are the snot-nosed asshole, my dear. Common people tested the knifes for their needs and made a judging. Kitchen Emperor became their #1. Good steel, balance, grip, looking, price. What do you want more?


BTW: In the past 15 years I got 4 ceramic knifes. A big white one with 17 cm blade, a slender one with 11 cm black ceramic blade, and 2 small knifes (2,95 € and 1 €).

They are okay and quite sharp, but not extremely sharp. Most of the time they now rest in the drawer.

[Anonymous No.15648377]

>>15639658
>How is the Opinel? Been thinking about getting one of thier pocket knives.

For Heaven's sake, forget this Gypsy knife! Buy a man's knife, like a Laguiole. It'll be your faithful companion for life.

[Anonymous No.15648389]

>>15648323
P.S.: The only ceramic knife I often use is the 1€ small one - for cutting warm and soft fresh baked bread rolls.

[Anonymous No.15648406]

>>15648323
So based on your experience, ceramic is not that good then? And how do you rationalize a knife with a painted blade? For cutting food?

[Anonymous No.15648516]

>>15648323
Ceramic knives a shit and you're an asshole for being condescending AND wrong.

[Anonymous No.15648581]

Do any of you use a metal glove? I've worked In a butchery before and those knives will cut your hand off before you realize what your doing

[Anonymous No.15648609]

>>15648581
I'm going to be the snotty douchebag and correct myself
your*

[Anonymous No.15648699]

>>15648581
I should buy one, not for knives but for graters and the mandoline. You should be able to safely use a knife, if you're not a retard.

[Anonymous No.15648715]

>>15648581
No. I'm mostly cutting onions, bread and tomatos, not pigs and cows. ^_^;

[Anonymous No.15648820]

>>15648406
>So based on your experience, ceramic is not that good then?

I would say yes and no. The hype you sometimes can hear about "nearly unlimited sharpness and lifetime" is not justified IMHO.

The big blade is fine for slicing all hard and compact food in straight cuts. Opening / parting all types of melons, pumpkins, green celery (Stangensellerie), root celery (Knollensellerie), rhubarb, raw potatoes, apples, carrots, sweet potatoes, sweet peppers, Pastinaken, Steckrüben, Rettich, Schwarzwurzeln etc.

A metal knife with an acceptable basic sharpness and freshly honed on a Wetzstahl will go better through tomatos, fish, fresh meat, liver sausage, salami, roast pork, chopping fresh herbs.

And you always have the danger of breaking out fine pieces from the cutting edge if you fumble around on hard bones with a ceramic knife. Or if it touches porclain plates and washing sinks. Or when it falls down on the floor.

All ceramic knifes are being sharpened on diamond coated whetstones / grinding wheels in the knife companies. They have a micro fine sawtooth-style roughness on the cutting edge line.

Maybe this is the reason why my cheap small ceramic knife works so well on the mentioned warm bread rolls (Aufbackbrötchen).

[Anonymous No.15650304]

>>15633124
kiwi.

[Anonymous No.15650530]

>>15639571
Where is the balance of fujiwara?

[Anonymous No.15650568]

>>15633124
A couple discount ones from ikea i have to sharpen like once a month

[Anonymous No.15650945]

I use a basic bitch cuisinart knife set i bought at goodwill for super cheap and i use a sandpaper pad to sharpen

Fite me

[Anonymous No.15650960]

>>15633124
I have a 14” Granton Edge Slicer made by Mercer that I like a lot

[Anonymous No.15650990]

>>15638179
I got this one and it is amazing from mercer

[Anonymous No.15651439]

>>15633124
Just bought a $7 Winco Chinese cleaver at a restaurant supply store, so it must be good

[Anonymous No.15651657]

I bought a 1000/6000 whetstone to sharpen my cheap $3 knife from Daiso
I've watched a dozen YouTube videos but I literally cannot make my knife sharp. I used the sharpie method so I'm pretty sure my angle is more or less correct...
I start off with the 1000 grit and do about 20-30 passes per side (something like 15 front, 15 back, 10 front, 10 back, 5 front, 5 back, etc)
Then I repeat with the 6000 grit size
I try to cut paper and it catches or just doesn't cut
What the fuck am I doing wrong?

[Anonymous No.15651666]

>>15651657
>he doesn't know

Mwahahahaha

[Anonymous No.15651690]

>>15651657
Gotta start with less grit to establish an edge, then up the ante with the higher grits. I spent a good amount of time sharpening all my knives only to have my Dad try and cut wire with my fav little slicer, it broke my will. Finally just said fuck it and got one of pic related. Went from 15 minutes a knife to 15 seconds, the trick is once you've got them sharp to just hone and only sharpen once a year at most. Start at 400<600<1000.

[Anonymous No.15651696]

>>15633168
what's a real sharp knife?
i've never heard of such a thing

[Anonymous No.15651730]

>>15648581
How does butchering pay? Is it worth learning?

[Anonymous No.15651767]

>>15634772
why is the little beaut facing left?

[Anonymous No.15651808]

>>15651657
The steel on a $3 knife may just be too shitty to form a proper edge - too soft, too gummy, carbides too big, etc ....

You may not have abraded enough material so you still haven really reached the actual apex of the bevel. Have you checked for a burr by dragging a wool sock along the side of the bevel?

You may not be deburring your knife properly.

Or the knife is just too thick behind the bevel annd the bevel angle is too high to let it cut properly. Dont believe the idiots who claim that a $3 knife sharpened on a whetstone is just as good as a $300 knife.

[Anonymous No.15651836]

>>15635223
Wtf. Look at all the holes for shit to grow inside. I don't wanna have to soak my knives in bleach to clean them.

[Anonymous No.15651849]

>>15651696

1) Use several wet stones from coarse to fine. From Japan, or Belgischer Brocken. Only for experienced users and you can ruin hours of sharpening with one single wrong stroke.

2) LANSKY deluxe 5 stone sharpening system. Expensive, but easy to use and precise. Gives really razor sharp blades.

3) KAINDL flexible grinding disks on your DIY drilling machine. Not very expensive, gives good sharpness with the fine, grey disc.

4) Grinding belt on a knife sharpening belt machine. Very expensive, for professional knife manufacturers.

[Anonymous No.15651858]

>>15651849

[Anonymous No.15651864]

>>15651858

[Anonymous No.15651879]

>>15651864

[Anonymous No.15651889]

>>15633124
Sharp ones

[Anonymous No.15651892]

>>15651879

[Anonymous No.15651898]

>>15651892

[Anonymous No.15651904]

>>15651898

[Anonymous No.15651917]

>>15651904

https://www.youtube.com/watch?v=UBtFGnQF7Gg

[Anonymous No.15651920]

>>15651917

[Anonymous No.15651931]

>>15651920

[Anonymous No.15651938]

machines are a great way to totally fucking up your knives. Good once or twice but never as an alternative to a stone.

[Anonymous No.15651964]

>>15651657
Try Lansky 5-pieces deluxe sharpening system. Begin with 'very coarse' (grey) to 'fine' (red) and finish with 'extra fine' (white).

[Anonymous No.15651991]

>>15651938
If you use a slow running belt grinding machine which can take wet working with water dripping, and a 1000+ belt, the results are as good as with a wet stone from Japan. Unfortunately those machines usually cost from 400 $ upwards.

The best compromise is the Lansky sharpening system (with oiled stones). It guarantees always the correct sharpening angle.
https://lansky.com/products/dlx-5-stone-system/

[Anonymous No.15652039]

>>15651991
I have this, it works great and takes almost no time at all. I only have 3 of the stones but still, can sharpen my kitchen knife and my pocket knives.

Highly recommend.

[Anonymous No.15652051]

>>15651808
I'm pretty sure a burr formed. I could sorta feel one edge having a "bump" after sharpening, which disappeared after I sharpened the other edge.

[Anonymous No.15652077]

Disc grinding and knife sharpening with Kaindl

https://www.youtube.com/watch?v=_sevrtk2Oh8
https://www.youtube.com/watch?v=t0GL7hslZs8
https://www.youtube.com/watch?v=oY7FZjq11OA

No, there's no heat damage to the cutting edge line - if you use the discs properly, i.e. no pressure on the blade.

>Messer schärfen wie ein Profi - Wir testen die besten Gadgets | Galileo TV | ProSieben
https://www.youtube.com/watch?v=HJYabKQIFac

[Anonymous No.15652151]

BTW: Those V-shaped or single sharpeners with small pieces of super hard tungsten-carbide metal are evil.

They don't sharpen but scratch, plane away whole layers of metal from the knive blade. They are brutal and gruesome. You can use it for the blade of a lawn mower, but don't do it with good kitchen / hunting knives!

Ok, maybe outdoors on a trekking tour for emergency use, when the knife or axe is really damaged and you need a quick basic sharpening...

[Anonymous No.15652160]

>>15652151

[Anonymous No.15652161]

>>15635977
It’s not the 20 cm chef’s knife, it’s the 15 cm one

[Anonymous No.15652191]

>>15639658
I wanted to get one as well, but a shop assistant talked me out of it. It may look good, but the quality isn’t great. I got a Victorinox Swiss Army knife (Outrider) instead and it will last me lifetime.