[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

View post   
File: 94 KB, 1200x800, wu4582-18$wusthof-classic-v2018-01.jpg [View same] [iqdb] [saucenao] [google]
16134224 No.16134224 [Reply] [Original]

favorie knife brands? i have wüsthof chefs knife and nakiri knife but I'm not sure what else out there is good. especially looking for good japanese knife brands

>> No.16134225

>>16134224
im not a consumer faggot. go back to r*ddit or youtube

>> No.16134226
File: 878 KB, 3000x3000, 38594.jpg [View same] [iqdb] [saucenao] [google]
16134226

wusthof

>> No.16134229

>>16134226
i really love the chef's knife i have, i use it for just about everything

>> No.16134238

>>16134224
Do research on individual bladesmiths and get a handmade japanese knife. I've got a few and they're excellent. Especially my shigefusa gyuto.

>> No.16134349

>>16134225
>not a consumer
you dont eat restaurant food and you dont make any food that requires knives?

>> No.16134438

>>16134224
For me, it’s Tramontina. Cheap AF especially when sold as other brands (member’s mark from sam’s club).

I also like mercer

>> No.16134474

Victorinox
>>16134438
Tramontina is really good, considering how cheap it is, but victorinox fibrox is much better than their handles and i think it's worth the price difference (finish is also better, like rounded spine on victorinox).
Japanese knives are fun with their thinner geometry, but kinda useless if you don't cut a lot (like a real lot) of food and easier cut can make a difference for fatigue.

>> No.16134535

Amazon basics

>> No.16134545

>>16134224
I have two rules
>As Seen on TV
>GINSU

>> No.16134665

>>16134224
gerber

>> No.16134673

>>16134224
J-knives will vary a lot in what you want depending on specifically what you want it for. Go fill out the "What Knife Should I Buy" questionnaire over on the Kitchen Knife Forums and they'll give you all the info you could ever hope for.

That being said, some very highly regarded Japanese smiths include Yoshikane, Masakage, Mazaki, and Shibata.

>> No.16134884

for me, it's a chromax gyuto

>> No.16135010

/ck/ told me to get a mercer renaissance so i did and i like it

>> No.16135476

>>16134224
>>16134226
>that bolster
yikes, how do you sharpen these things?

>> No.16135590
File: 121 KB, 1500x1500, VICTORINOX-ROSEWOOD-10-INCH-CHEFS-KNIFE.jpg [View same] [iqdb] [saucenao] [google]
16135590

Bought pic related for $48. Keeps a good edge and feels good to use. It still free falls through onions and tomatoes 2 years later. Literally zero problems
Why does ck meme against these so hard?

>> No.16135617

>>16134224
wusthof will be more than enough for 99% of house cooking. personally, i love the ikon line. jap knifes are ok, but requires a fuckton of maintenance and are a bit pricey. if you're still buying one, follow >>16134238 advise

>>16134225
must be hard to be this retarded

>> No.16135618

>>16135476
On a whetstone.

>> No.16135630

>>16135590
>meme
Underaged faggot detected.
Fuck off back to Facebook.

>> No.16135689
File: 3.25 MB, 4032x3024, PXL_20210228_093620458.jpg [View same] [iqdb] [saucenao] [google]
16135689

>>16134224
I've got a zwilling and a miyabi (just zwillings nip knife brand) and I like them a lot, a bit cheaper than wusthof but more than enough for my home cooking ass. Got this baby for $2 at the thrift store.

>> No.16135697

I have a shun classic I got as a gift years ago, it's okay

>> No.16135721
File: 2.60 MB, 3809x3024, PXL_20210301_000559556.jpg [View same] [iqdb] [saucenao] [google]
16135721

>>16135689
And here it is fixed

>> No.16135744

>>16135476
You are a fucking autistic retarded piece of shit. My best friend has worked as a head chef in multiple Michelin star restaurants, guess what knives he uses? Wusthof. Guess what they have? Bolsters. Meanwhile you are over here being fucking autistic and probably can't even cook a steak, fucking faggot.

>> No.16135756

>>16135590
Because fibrox is the same blade with a better handle (debatable) and costs less.

>> No.16135760

>>16135476
Just grind it if you need.

>> No.16135766
File: 52 KB, 1000x274, Knife.jpg [View same] [iqdb] [saucenao] [google]
16135766

>>16134224
Japanese knife company has some pretty cool ones. I got this one for my 19th birthday in 2017 while I was still working at a restaurant it's lasted pretty well since, would recommend.

>> No.16135786

>>16134226
>>16134224
>german name
>french knives

>> No.16135799

>>16135744
>my dad works at knife, I bet you feel dumb now!
No, heel bolsters fucking suck.

>> No.16135908

>>16135630
Uh oh, you just memed on me epic style

>> No.16135918

>>16135617
They don't require a fuckton of maintenance at all, especially if it's stainless or stainless-clad with a carbon spine. Just make sure the blade is dry when you're done with your prep and don't do something retarded like trying to cut through bones, that's it.

>> No.16135924
File: 922 KB, 445x251, index.gif [View same] [iqdb] [saucenao] [google]
16135924

Bolsters are shit !! SHIT !!

>> No.16135944
File: 2.07 MB, 1280x853, ShibataKotetsuASGyuto210.png [View same] [iqdb] [saucenao] [google]
16135944

Bought this knife a couple weeks ago. It's my first Japanese knife; it's super fun. The edge already has a nice patina unlike pic related so it looks even better now. Just need to buy some stones and mineral oil now.

>> No.16135947

>>16134224
knifewear.com

I've bought most of my knives from them, they're great. What other types of knives to get depends on what you're making a lot of, really. I find a honesuki can be quite useful.

>> No.16135977

>>16134224
i have a wustof just a big bigger than a pairing knife and a tojiro as a chefs knife. both are pretty great.

>> No.16136040

I'm still using a set of Vics from the 90's. Newer Victorinox don't have the same feel of quality it seem, but I'm happy with my old knives.

>> No.16137469

>>16135756
I got a fibrox knife. The handle looks like it's dusty or dirty and it doesn't come off when you wash it. Any idea what is causing it is how to clean it?

>> No.16137476

>>16135689
>Got this baby for $2 at the thrift store.
How do you go about cleaning/disinfecting used knives?

>> No.16137519

>>16135924
>anime posting

We don’t do that here sweaty.

>> No.16137681

>>16137519
Where? On the anime website?

>> No.16137704

Knife virgin here, what should I buy for $150 USD?

>> No.16137719
File: 8 KB, 300x168, 2Q==(32).jpg [View same] [iqdb] [saucenao] [google]
16137719

>>16134226
This almost looks like a surgical table

>> No.16137778

I would buy a wusthof if the logo on the handle didnt look like absolute shit. Tacky and terrible

>> No.16137838

>>16137704
victorinox fibrox

>> No.16137888

https://lamsonproducts.com/

>> No.16138145

>>16137888
>>16137838
ty

>> No.16138162

>>16134224
I have the Wusthof Classic. I highly recommend it. It's a goddamn workhorse. Also I've seen Gordon Ramsay use it in his YouTube videos.

>> No.16138399

>>16134226
Metal handle seems not very nice. I love my wusthof classics though

>> No.16138690
File: 73 KB, 1000x1000, 123245-Zoom.jpg [View same] [iqdb] [saucenao] [google]
16138690

my dad has had a Mundial chefs knife and a utility knife for over 20 years, its used often and is still in good shape. they are $40 on amazon, i cant say if they have gotten cheaper in build quality in the past years, but it still feels good to use

>> No.16139038
File: 37 KB, 1155x1155, 0DB79FB8-AC75-4D8E-B09A-F53980AF1676.jpg [View same] [iqdb] [saucenao] [google]
16139038

>>16134224
KABAR

>> No.16139153

>>16137519
Newfags from /tv/ and /qa/ don't get to dictate culture, I'm afraid.

>> No.16139234

>>16137476
Just gave it a good cleaning with dawn, then sharpened and reshaped it and cleaned it again.

>> No.16139245
File: 98 KB, 1811x878, H34313213a.jpg [View same] [iqdb] [saucenao] [google]
16139245

>>16137704
Miyabi fusion chefs knife.

>> No.16139389

Dalstrong. I've got a santoku and a paring knife and really enjoy using them.