/ck/ knife thread

[Anonymous No.17099138]

I assume everyone on /ck/ has their meme knives ready and waiting

[Anonymous No.17099151]

>this dude has a pride knife
lol

[Anonymous No.17099157]

>>17099138
what's the big Chinese cleaver? Rest looks unnecessary to say the least.

[Anonymous No.17099162]

I know it's pretty basic but I've been wanting to get the fibrox for a long time. I've been using some cheap chefs knife I got from a Walmart. Hopefully one day I'll get it

[Anonymous No.17099175]

>>17099138
this is my main knife
I really only use this one and occasionally a paring knife

[Anonymous No.17099203]

>>17099138
How can you have 9 different knives and 4 of them chrf's knives and two of them cleavers and one of them a cheese cleaver and the paring knife so fucking awful and no carving knife at all this image belongs in /x/ ffs

[Anonymous No.17099205]

>>17099138
Standard 6 inch chef knife. Made of Germany steel, but in China. Nothing special, even cleaned my Thanksgiving turkey with it though

[Anonymous No.17099209]

>>17099138
Are those cocobolo handles?

[Anonymous No.17099211]

I got this the other day, first decent knife I’ve had, just a basic carbon steel gyuto for like a hundred bucks. Looking forward to absolutely fucking it up learning to sharpen

[Anonymous No.17099275]

>>17099211
Did you cum on it or what is that?

[Anonymous No.17099277]

>>17099162
I'v had this one for 10 years now. Nice and thing blade, relatively soft but extremly easy to sharpen. I give it a few strokes with a ceramic sharpening rod and it's good to go.

[Anonymous No.17099282]

>>17099275
He definitely came all over it

[Anonymous No.17099345]

Thinking of buying a cleaver

[Anonymous No.17099375]

>>17099138
I'm planning on buying some knives in the next day or two, so if this thread can survive that long I'll post a pic of 'em.

[Anonymous No.17099382]

>>17099205
There's zero chance they imported steal into China from Germany to be manufactured by China. I don't care what the marketing says.

[Anonymous No.17099392]

[Anonymous No.17099403]

I cut frozen pizzas with a cheap steak knife
fight me

[Anonymous No.17099412]

>>17099403
If you just have the one knife then sure I'll fight you

[Anonymous No.17099417]

>>17099412
I have multiple knives
most I don't use on food

[Anonymous No.17099456]

>>17099382
>German steel
I'm German and I don't even know what that's supposed to mean. It's not like we have iron mines, lol. I do know of some big steel works but most of them have been turned into museums of industrial history.

[Anonymous No.17099465]

>>17099392
What's the use of that flimsy one in the middle? What can it do that a chef's knife can't?

[Anonymous No.17099474]

>>17099465
its a fileting/boning knife

[Anonymous No.17099510]

>>17099465
what are you a complete newbie?

[Anonymous No.17099591]

>>17099474
>boning
lol

[Anonymous No.17099780]

Any knife enjoyer anons know good resources for how to maintain and sharpen knives? Seems based but I don't know where the fuck to start.

I've got an old chef's knife that's got tiny chips all across the edge, not sure if it's even reasonably salvageable. Tried sharpening it myself but it's still pretty dull. Do I just give up and buy a new one?

[Anonymous No.17099817]

>>17099780
If you've got the stuff to sharpen it then might as well get good at it with a knife that you seem to have more or less given up on. If you fuck it up then you already don't care.

[Anonymous No.17099851]

>>17099780
you didnt even mention what you sharpened it with

[Anonymous No.17099881]

vector marketing nigggaaaa

yo let me get your extended family's phone numbers so i can guilt them into buying shit from a company im only gonna work for for 1 month

[Anonymous No.17099939]

Wusthof classic 8” chef
Wusthof classic 7” santoku
Zwilling meat cleaver
Zwilling Le Cordon Bleu 4” paring knife

A filet knife would be nice desu

[Anonymous No.17099992]

>>17099780
you can save any knife with a wetstone, just sharpen it normally

[Anonymous No.17100012]

I only have one knife

[Anonymous No.17100016]

>>17100012
If you use that to do prep work in the kitchen then you’re a dumb beta male

[Anonymous No.17100691]

Over the years I bought a bunch of cheap knives from Lidl, Aldi and asian shops with the intention to just throw them out once they're dull. I need to get a sharpening tool or a stone. FML

[Anonymous No.17102450]

>>17100016
I wonder what kind of bodies the people that make posts like this have?

[Anonymous No.17102460]

Wusthof Ikon chef’s knife
Nakiri hand-forged in Sakai-shi Osaka and purchased there
[trigger warning]
Shun Dual Core kiritsuke and honesuki
[/trigger warning]

[Anonymous No.17102475]

Got these on a closeout at Costco for $13 a while back. They are ok but too light. I need to buy a new chef knife to replace an old Chicago Cutlery

[Anonymous No.17102616]

>>17099138
Of course there is no comparison. Gut, skin, filet my 10 point buck and then gingerly spread hard butter on soft feathery bread.

[Anonymous No.17102676]

>>17102616
How many swords do you have on your walls?

[Anonymous No.17102699]

>>17102676
No need for swords when I have a genuine Buck Knife

[Anonymous No.17102718]

>>17102699
How many deer heads then?

[Anonymous No.17102729]

>>17102616
Next time you larp its called dressing a deer, you filet fish. A 10 point buck isnt impressive. 14 is a big guy and bigger than that is actually impressive

[Anonymous No.17102749]

>>17102729
No dressing a deer is gutting it in the woods, and I was talking about filleting the tenderloin once it was removed from the deer.

[Anonymous No.17102762]

>>17102460
Nothing wrong with Shun. They're just over hyped and over priced, though not as badly over priced as they used to be, it seems.

[Anonymous No.17102763]

>>17102749
Sure kid. Go back to posting your butthole on b

[Anonymous No.17102947]

>>17102763
Can I see yours?

[Anonymous No.17103456]

>>17099162
unironic 10/10 workhorse knife

[Anonymous No.17104814]

Just bought a new ceramic one, but I'm going to try fileting fish soon, so I will buy a fish knife as well.

[Anonymous No.17105497]

>high rockwell rating
>it doesn't rock well
why is the knife industry such a scam?

[Anonymous No.17105540]

You assumed wrong

[Anonymous No.17105590]

>>17099138
>>17105540
>using magnet strips for knife storage
Enjoy realigning the positive and negative particles in your knives with magnetization and thereby skewing the balance of +/- ions present along the cutting path in any meat you cut.
If the cut edge of a steak tastes more positive or negative than the rest of the steak, I spit that shit out and don’t even give it to the dog.

[Anonymous No.17105610]

>>17105590
Ahhh a fellow super taster

[Anonymous No.17106018]

Tbh, I don't treat these/upkeep these as well as I should.

The Ikon is my first knife, was a gift when I first got into cooking, and the kurochi gyuto was the first chef knife I ever bought for myself. The Kiritsuke is something I got recently on impulse lol. Im glad I bought it though, it's the most natural in hand feeling knife I have/have used.

[Anonymous No.17106038]

>>17099780
This playlist is a pretty okay place to start
https://youtube.com/playlist?list=PLsSxXLQSZIe__A5THcrFGto9_PSkXWiN6

It really is just a matter of practice and time spent.

[Anonymous No.17106325]

>>17106018
That live edge handle is pretty sweet.

[Anonymous No.17106334]

>>17099162
Based, had one 5 years now and still works great. Imo best bang for buck knife

[Anonymous No.17106337]

>>17105590
based schizo.
Never take your meds.

[Anonymous No.17106339]

>>17099138
>turns off electricity
>All the knives fall on the ground
Was showing off worth it?

[Anonymous No.17106406]

>>17106018
>ikon chef as first knife
>also has kiritsuke and other assorted glorious weeb knives
I feel like you’re trying to copy my life and it’s creeping me out, anon.

[Anonymous No.17106943]

>>17106325
Ty, man. I love it too

>>17106406
You should share in the thread, Anon. We can figure out who's the original, and who's the false copy.

[Anonymous No.17107011]

>>17106943
Sure; I’m >>17102460
pic related.
Paper on the nakiri is covering a personal engraving.

[Anonymous No.17107277]

>>17107011
You know, it's fucking funny.
I remember reading that comment earlier, before I posted. the honesuke specifically, I was thinking "damn, that's something I had wanted to pick up before" lolol. It like advertised itself as having a "blue steel core" or something, right?

I suppose the plot thickens, Anon

[Anonymous No.17108489]

I've got a new set of Wusthof knives coming tomorrow. I'll throw a pic in this thread when they get in, so you can all laugh at me for buying a set instead of individuals.

[Anonymous No.17108765]

Can some one red pill me on chinese cleavers? I've got big ass hands and chopping veggies gets annoying with the shit-tastic chefs knife I've had since college

[Anonymous No.17108893]

>>17099162
better get the Classic variety instead of the Fibrox, same blade but a much less bulky handle for people who use a professional pinch grip.

[Anonymous No.17108895]

>>17100016
not if youre having fun

[Anonymous No.17108898]

>>17105590
yeah

[Anonymous No.17108901]

>>17106018
are weeb knives worth it?, the handles look really uncomfortable to me

[Anonymous No.17108902]

>>17099780
The Korin playlist the other guy has already posted, and arguable the sharpening videos playlist from Jon Broida from japaneseknifeimports.com who has his own channel on youtube. That one is generally seen as the gold standard among (chef)knife enthusiasts. Also have a look at the sharpening subforum on the KKF kitchenknifeforums.com.

[Anonymous No.17108909]

>>17099162
Why can't you get one? They're only like $40 on Amazon

[Anonymous No.17108911]

>>17100012
what stupid fucking retard of a designer adds a proper notch in the blade to facilitate sharpening and then has the edge stop a half centimeter before the notch?!?!

[Anonymous No.17108921]

>>17106018
I have held an IKON chef knife once, the 9'' version but even that one was terribly tailheavy. Impossible to hold comfortably with a pinch grip. They shouldnt have added that massive metal pommel at the end of the handle.

[Anonymous No.17108928]

>>17107011
what is that little dagger used for?

[Anonymous No.17108943]

>>17105590
if u just shake the knife a bit it will balance out the potential difference

[Anonymous No.17108961]

>>17102450
Sounds gay as fuck

[Anonymous No.17108975]

>>17108765
Make sure you get a version that is intended to be used as an actual "chef knife" and is properly thin behind the edge, dont get one that is intended to be used as a thick sturdy butcher's cleaver for going through bones. The two are indistinguishable on pictures. You need to see a choil shot.

[Anonymous No.17108980]

>>17108901
Those knives are meant to be held in a pinch grip, with the blade held between thumb and index finger. The shape of the handle is more or less irrelevant if you hold the blade correctly. A thick, bulky, "comfortable" handle liek that of a Vnox Fibrox is actually a pain in the ass when you hold the knife that way.

[Anonymous No.17108982]

>>17108928
The the poster of the pic but that is a honesuki, the japanese version of a boning knife, especially for poultry.

[Anonymous No.17108992]

>>17108982
>The the poster

*Not the poster*

[Anonymous No.17109011]

What tricks are there to cutting cucumbers or onions without pieces sticking to the blade due to moisture build up? I know there are those with indents on the side but how effective are they in hindering the sticking? Other methods of knife models that work better?

[Anonymous No.17109067]

>>17109011
all foodstuffs stick less to blades that have a slightly convexed bladeface and have been properly buffed. Some stuff will always stick though.

With cucumbers and tomatoes you can do draw cuts if you have a sufficiently sharp knife, that means you place the tip of the knife on the board on the opposite side of the produce, at a steep angle, and then pull the knife through the produce, with the tip never leaving the board. That way the slices you cut will almost never stick to the blade.

With onions one trick is to not cut perfectly vertically, but to "undercut" the produce, so all the cut stuff falls "away" from the blade when it gets pushed up to the spine and doesnt get in the way at least.

[Anonymous No.17109135]

>>17099138
No but that's a beautiful meat cleaver. really like the iridescent one too.

[Anonymous No.17110187]

>>17099211
dont be afraid, big blades are easier than pocket or vegetable knifes

[Anonymous No.17110247]

>>17107277
>It like advertised itself as having a "blue steel core" or something, right?
The Dual Core series is 71-layer, and each layer alternates between VG10 and VG2.

[Anonymous No.17110474]

>>17099138
i just use my pocket spyderco

[Anonymous No.17110996]

Why yes, I do use my Shun pocketknife as a steak knife at restaurants.

[Anonymous No.17111099]

How sharp do you guys keep you knives? I try to make sure all of them can shave at least, but I've been wanting to get a knife really fucking sharp for shits and giggles.

[Anonymous No.17111214]

I'm baffled at how many blades people have and nearly none of the are straight. How do you cut you vegetables without every slice stuck together on a tiny bit of skin. Ever since I ditched my curved blades i can probably cut several pounds of vegetables in a few minutes.