Knife Thread

[Anonymous No.17288591]

/ck/, SHILL ME YOUR BEST KNIFE

I want to get myself a proper knife.
An all purpose 6 inch variation, light. Willing to spend about 80 bucks. It should last 7 generations minimum.

>Bolster knifes and heavy clunky shit need not apply.

[Anonymous No.17288593]

fast food posters also not welcome

[Anonymous No.17288598]

6 inches is hardly "all purpose", you want something in the 8 inch range

$80 is a no man's land, $45 is the first step in diminishing returns, then the next step up is about $120, then about $225, then beyond that all you're paying for is nerd cred

For $45 get a fibrox, for $120 get a misono 440 or a misono sweden steel depending on how much of a sharpening autist you are. If you have to ask, you don't need the $225 knife, spend the rest on sharpening gear

[Anonymous No.17288605]

>>17288591
Just geta big victorinox chef knife and a small Sabatier prep knife

[Anonymous No.17288606]

>>17288598
thanks you are a gentlman and a scholar. should i really go 8inches? ive been finding them pretty unwieldy. should i just get better?

[Anonymous No.17288610]

>>17288598
>nerd cred
This. Fuck nice things. That shit’s for fucking nerds.

[Anonymous No.17288617]

>>17288606
>gentlman and a scholar
kys

[Anonymous No.17288618]

>>17288606
Maybe you have a retarded grip or your board is too small, 8 inches/21cm is the standard all purpose chef knife. You'll sometimes see microdick types shilling 24cm but I've never seen anyone calling a 6 incher "all purpose"

[Anonymous No.17288627]

>>17288617
you need to clean off your greasy fingers before typing young man

[Anonymous No.17288631]

>>17288618
i guess ill have to make a few proper practice runs. im not very experienced yet

[Anonymous No.17288633]

>>17288610
I didn't say fuck nice things, I'm saying you normally buy that kind of knife because you're deep enough in the hobby to have some very niche preferences like the kind of grind, profile, handle, and steel type, and you're buying it despite the price rather than setting a price and buying whatever some random internet person said to buy

If you're at the "shill me a random knife" stage, you want the all-rounder kind of knife that is common in the sub-$120 price range

[Anonymous No.17288664]

>>17288591
Get a 240mm gyuto

[Anonymous No.17288681]

>>17288591
CCK chinese chef knife

[Anonymous No.17288815]

>>17288591

[Anonymous No.17288824]

>>17288610
let's see your 1 bedroom apartmentfull of nice things

[Anonymous No.17288829]

>>17288824
>muh lawn
The 20th century called, they want their status symbols back

Not the guy you're responding to btw

[Anonymous No.17288852]

>>17288815
please do not use funny "memes" in my knife thread. thank you sir

[Anonymous No.17288856]

>>17288591

GRORIOUS NIPPON STEEL
FORDED 20000 TIMES TO PERFECTION

One of the sad facts is that even the best folded steel knife is inferior to a pure industrial steel one.
That folding was needed to be able to create usable blades out of the low quality steel available AT ALL.
So unless you like the look just get a good quality but not premium brand one, like WMF or Zwilling for GRORIOUS GERMAN KNIVES, and you're good.

[Anonymous No.17288861]

>>17288829
>a house? I don't need that! Check out my $200 knife and Netflix subscription! those are REAL nice things

[Anonymous No.17288862]

>>17288598
If you live near an asian supermarket you should consider Kiwi knives. They're about $3-12 depending on the size where I live. Perfect for slicing McChickens into quarters.

[Anonymous No.17288863]

>>17288824
im pretty happy to fill my poverty bedroom with nice things where they make sense

[Anonymous No.17288877]

>>17288862
how do i know what steel these shits are made of?

[Anonymous No.17288889]

>>17288861
how are those 2 comparable? a neat knife will make cutting fun for decades there are however much better alternatives to consuming motion pictures than streaming it from netflix.

[Anonymous No.17288893]

>>17288861
My $200 knife and netflix are nice. So is my condo. Enjoy driving 45 minutes each way just to buy groceries though.

[Anonymous No.17288943]

>>17288877
>these shits
You don't, probably made from recycled scooters. For the price I'm just thankful they're not made in china. Tried to find the steel type and I found some reviews, might find them helpful.

https://www.thekitchn.com/kiwi-knives-review-23230015

[Anonymous No.17288962]

>>17288943
>And, at around $6 each, you can afford to change these knives up about as often as you buy a new toothbrush. Of course, you won’t have to because, surprisingly, they’ll last for a pretty long time if treated properly. Months! Years, even!

[Anonymous No.17289064]

>>17288664
Is that your shigefusa?

[Anonymous No.17289125]

>>17288591
This here Buck Knife is the only one you’ll need for the rest of your life. Field dress a 10 point buck, spread butter on velvety soft bread, or as a toe knife to remove unwanted hang nails

[Anonymous No.17289172]

>>17288598
8" is too big for the vast majority of things. You'd only use that extra length for cutting large chunks of meat, but that is a rarity.
6" is the best all around length.

[Anonymous No.17289216]

https://www.chefknivestogo.com/riariigy21.html

[Anonymous No.17289227]

>>17289172
24cm / ~10" is best but not every kitchen has enough space to accommodate. 21cm / ~8" is the minimum for all-round, at least for the gyuto or western chef knife shape.
And for slicing meat 24cm is often too small.

[Anonymous No.17289241]

>>17289227
21cm is fine for slicing portions of meat like a duck breast. It's only inadequate for carving whole roasts, but if you're doing that often enough to worry about perfect slices you can spring for a dedicated carving knife

24cm is just too large for most purposes unless you are a beanpole freak, the knife should be less than the length of your forearm otherwise it's unwieldy

[Anonymous No.17289275]

>>17289125
>Field dress a 10 point buck
had to google that one

[Anonymous No.17289295]

>>17289275
Euro or city boy eh?

[Anonymous No.17289318]

>>17289295
hungary. only plan on using my new knife for scrap chicken meat, potatoes and onions.

[Anonymous No.17289322]

>>17289064
yes

[Anonymous No.17289334]

>>17289295
You realize eating bushmeat is not really the norm anywhere in the developed world, no?

[Anonymous No.17289336]

>>17289322
Based. I've got a 7" and a 9" gyuto and a kasumi santoku. Probably the best knives I've ever owned, but they're just a little out of OP's budget, lol.

[Anonymous No.17289353]

>>17289334
It certainly is in North America

[Anonymous No.17289371]

>>17289353
Sorry, but 6% of the population does not qualify as "the norm". When was the last time you traveled more than 150 miles from your birthplace?

[Anonymous No.17289377]

>>17289371
>>17289353
Oh wait my bad, that's 4% unless you live in canada.

[Anonymous No.17289615]

>>17288605
>victorinox chef knife
rolled steel trash

>>17288862
more rolled steel trash

[Anonymous No.17289629]

>>17289615
please provide information regarding your personal suggestions also

[Anonymous No.17289652]

>>17289629
K. Sabatier 8" chef's knife in carbon steel.

[Anonymous No.17290029]

>>17289371
>>17289377
Self sufficiency scares the Euro who relies on the Government for everything including how to think

[Anonymous No.17290134]

>>17290029
>apply for visa® credit card
>go on the internet® by al gore
>order a cz® rifle made in a high tech factory in czechia
>have sako® ammo made in a high tech factory in finland using high tech nobel® propellants manufactured in sweden sent to your ffl® licensed by the batf®
>buy sitka® hunting jacket with primaloft® and cordura® at your neighborhood cabelas® a bass pro® company
>buy crispi® hunting boots with gore tex® by gore® corporation
>hop in your japanese® designed toyota® SUV featuring traction® control® by delphi® automotive from ireland and pirelli® tires from italy®
>navigate to your hunting spot using US® government® gps® satellite signals launched by lockheed® corporation burning gasoline extracted by aramco® of saudi arabia and refined by british® petroleum® or royal® dutch® shell® in a system enforced by usa® military bases all over the world®
>put the dead animal in a gun-grabber yeti® cooler and stick it in your samsung® refrigerator
Wow so self sufficient! You must feel really satisfied not relying on any outside help like some cuck globalist

[Anonymous No.17290309]

>>17289652
very nice selection i just dont understand the bolster part on every single knife except the oriental ones on the site whats up with that. they make the knife feel like a toy

[Anonymous No.17290319]

>>17288591
I used a lot of the meme stuff, now I use a folding pocket knife for most of my cutting needs

[Anonymous No.17290325]

>>17290319
are you homeless

[Anonymous No.17290328]

>>17290325
No, just not a useless sperg who thinks he has to have 12 different specialized $50+ knives to do the job of one folding pocket knife.

[Anonymous No.17290342]

>>17288591
Randall Made chef’s knife. Only $620.
https://nordicknives.com/products/chefs-knife

[Anonymous No.17290348]

>>17290134
This is possibly the saddest thing I think I’ve ever read and even more so because this pathetic Euro is probably serious. The EU would be proud, now make sure to eat your halal soy meat!

[Anonymous No.17290359]

>>17290328
i just want a single decent kitchen knife. a pocket knife is not useful on a cutting board

[Anonymous No.17290362]

BUCK 120

[Anonymous No.17290375]

>>17290348
>sent from my Xiaomi® phone

[Anonymous No.17290381]

>>17290359
>a pocket knife is not useful on a cutting board
it can be if you get the right one. I get you though I wasn't seriously calling you a useless sperg I was just poking a bit of fun. Get a regular old all-purpose knife.
Your only real options though are paying $12 for something that works fine enough from walmart, or spending $100-$300 on something from a kitchen store that basically does the same as the walmart knife

[Anonymous No.17290386]

>>17289125
>he doesn't have a dedicated toe knife
ngmi friend

[Anonymous No.17290397]

>>17290348
>everyone I don't like is from europe
Don't forget to call me a commie while you're at it

[Anonymous No.17290576]

>>17290342
It's like the guy who designed this has never used a chef knife in his life.

[Anonymous No.17290608]

>>17288591
I’ve posted this many times before but you can usually find the Wusthöf Legende 6” chefs knife on sale for as little as $60. It has the same blade as the much more expensive Wusthöf Classic line of knives without the major brand markup. This is my go to knife and it’s some of the best money I’ve spent in my kitchen.

[Anonymous No.17290971]

>>17290134
You don't have to crush a man like that.

[Anonymous No.17291000]

>>17288598
>6 inches is hardly "all purpose", you want something in the 8 inch range

[Anonymous No.17291035]

Started with a shitty beater set from Amazon for like $20. It got the job done but I grabbed pic related on sale from Costco a year ago for like $80 and they're a major improvement. You probably don't need every knife but they all do at least one thing better than any of the others.

[Anonymous No.17291138]

>>17291000
i keep telling your mom that

[Anonymous No.17291145]

>>17291000
nice trips tho

[Anonymous No.17291168]

I really want this cheese and tomato knife. But it’s $130 and I can’t afford that right now. Oh well, maybe one day (Fingers crossed)
https://food52.com/shop/products/3324-oliva-elite-olive-wood-handled-cheese-tomato-knife?sku=7004&gclid=EAIaIQobChMIy5Dw1Za69QIVOAaICR0tMwPOEAkYAyABEgIRp_D_BwE

[Anonymous No.17291173]

>>17288962
Kek. I've had a kiwi "cleaver" for a few years now. Great knife for plowing through carcasses into bones and whatnot. Cant beat the price tag even if the steel is literal trash

[Anonymous No.17291182]

I bent the tip of a cheap Amazon knife, maybe 1-1.5mm to the side. I bought it to force myself to practice sharpening, but if I took it to my whet stone now I feel I would gouge the shit out of it.
Is there any rectification or should I just cut my losses?

[Anonymous No.17291187]

>>17290342
Hideous, both form and function

[Anonymous No.17291191]

I really want this cheese and tomato knife. But it’s $130 and I can’t afford that right now. Oh well, maybe one day (Fingers crossed)
https://food52.com/shop/products/3324-oliva-elite-olive-wood-handled-cheese-tomato-knife?sku=7004&gclid=EAIaIQobChMIzPr6tZe69QIVkY3ICh2tFgzvEAQYASABEgKZ4PD_BwE

[Anonymous No.17291215]

>>17288591
1000kg of stainless steel costs between 2,000 and 6,000 depending on grade and delivery location.
Assuming you have a beefy 1kg knife and an industrial manufacturing process using an expensive cold forging stamping your knife would have a cost between $4 and $8 which might retail for $8 to $14 with a fat profit margin.
Paying more than $20 for a kitchen knife is just paying for faux Apple style iLuxury for poor people.

Steel is an industrial product and for simple non engineering parts so cheap it's literally not worth the effort to recycle at a consumer level.

[Anonymous No.17291246]

>>17291215
t. spent $900 on some melted sand and $0.0004 worth of gold, spends $90 a month so some company can vibrate the electrons in your melted sand without even lifting a finger

[Anonymous No.17291382]

>>17291246
Well as long as they shake the electrons in a pleasing manner I'm happy.

[Anonymous No.17292232]

Thinking of getting an Old Hickory Chef's knife.

[Anonymous No.17292241]

>>17288862
looooove these things

[Anonymous No.17292877]

>>17291215
im more than happy to pay retail for a knife to support the economy!

[Anonymous No.17293726]

>>17292232
They are shit
t. had one, threw it out

[Anonymous No.17293923]

>>17288598
>6 inches is hardly "all purpose", you want something in the 8 inch range
10 is the minimum unless you are really good with knife

[Anonymous No.17293955]

>>17293923
30 inches unless you're a woman

[Anonymous No.17294608]

>>17293923
what? a shorter knife is easier to handle in a variety of situations is it not?

[Anonymous No.17294904]

>>17294608
I have a 10 inch knife and love using it for slicing (especially larger items), bulk mincing tasks, stuff like that, but I find 8 inch blades to generally be the sweet spot for all but detail work that I'd prefer something like a paring or boning knife for. The only real exception to that is if I have very little cutting board room. Then smaller knives tend to be more efficient and easier to work with.

[Anonymous No.17294965]

>>17290348
you got absolutely dismantled mutt, sit.

[Anonymous No.17295157]

from left to right
some knife my dad bought me when he went to japan, was about £140 or something. a gift
middle
susin inox gyuto (i kind of regret buying it), I bought it in the states when I was visiting my brother as it was cheaper there, around $100 or something. it's not stainless and therefore its a massive pain in the arse to keep in good knick, it's already got a few stains
right
equinox boning knife I bought for about £20 on amazon, that motherfucker is sharp and sharpens VERY well. i use it for cutting up whole chickens mostly. i would reccomend

only thing I want extra is a bread knife and a pairing knife, then i'll be happy to be honest not sure why you would need much else. not a fan of massive knives either

[Anonymous No.17295177]

>>17295157
i should add, I'm a chef at a pretty high end london restauraunt
so for the most part these knives see a lot of use pretty much everyday

[Anonymous No.17295207]

>>17295157
>suisin inox
>it's not stainless
???

[Anonymous No.17295223]

>>17295207
it's 'stain-resistant'
whatever that means
it's this one
https://www.korin.com/HSU-INGY-180

[Anonymous No.17295247]

>>17295223
>stain-resistant
Same thing, "stainless" just means it stains less than carbon steel.

[Anonymous No.17295249]

>>17295223
Yeah that means stainless. Some knife companies have taken to labeling it "stain resistant" instead of the conventional term, because people stick their stainless steel in a dishwasher and then get mad that it pitted or showed signs of corrosion, which happens with stainless

[Anonymous No.17295251]

>>17295223
Stainless steel basically means there is a certain % of chromium in the alloy(or nitrogen). A carbon steel can have 1 or 2% less chromium than what would classify it as a stainless steel. The more chromium the more stain resistant essentially.

An example is the carbon steel 52100, which has 1.2-1.6% chromium. This gives it some stain resistance, but will still rust and tarnish. Much slower than a carbon steel with no chromium like 26c3.

[Anonymous No.17295288]

>>17295247
>>17295249
>>17295251
I mean no offense by this, I'm sure you all mean well, but Korin thinks you're all full of shit.

[Anonymous No.17295295]

>>17295288
bonus box shot for the two nip knives

[Anonymous No.17295328]

>>17295288
No, no, surely you're mistaken.
Did the stains form while cooking or did you leave the knife without cleaning?

[Anonymous No.17295339]

>>17295328
>Did the stains form while cooking or did you leave the knife without cleaning?
i work in a pretty high stress kitchen, so I can't always wipe my knife immedietely like home cooking autists do
anyway i was more saying about the stainless thing, since the leaflet it comes with explcitly states they are not stainless as you can see in my pic

[Anonymous No.17295367]

>>17295288
Brother, my explanation is coming from an understanding of metallurgy and knife making. I think you misunderstood what I'm trying to say.

[Anonymous No.17295372]

>>17295367
>Brother, my explanation is coming from an understanding of metallurgy and knife making. I think you misunderstood what I'm trying to say.
yeah i didn't mean to include your post actually, just the other two

[Anonymous No.17295391]

>>17295288
I know korin well, I've gotten many knives there, going back 10-15 years, because for me, unlike you, they are literally my local knife shop. I've met basically everyone who works there, including the late mr. sugai, who was the main sharpener before that fat kid.

And I'm telling you that they tell all their customers that, as do many other "fancy knife" vendors, because normies think "stainless" means "put it in the dishwasher every night".

It's still stainless. It's just that they don't trust the average rube (i.e., you) to know how to treat a high quality stainless knife.

[Anonymous No.17295394]

>>17295391
>>17295288
btw if you don't believe me, feel free to call that number and say you're having an internet argument with some retards on 4chan and would like to confirm whether stainless steel can rust or pit

[Anonymous No.17295403]

>buck knife hillbilly in every thread talking about his toe knife

[Anonymous No.17295413]

>>17293923
My gf says 6" is fine but deep down I always knew it wasn't :(

[Anonymous No.17295430]

>>17290134
REKT

[Anonymous No.17295439]

>>17295391
>>17295394
>It's just that they don't trust the average rube (i.e., you) to know how to treat a high quality stainless knife.
i'm just letting you know that you sound like an arrogant arsehole.
>would like to confirm whether stainless steel can rust or pit
this was never the debate, the debate was whether they stainless in the first place

if you think an actual chef would ever put a knife in the dishwasher, you're a tard

[Anonymous No.17295498]

>>17293955
>go to work, handle gigantic fish, and cut them up with what is equivalent to a sword
wonder if he ever steps back and thinks about this

[Anonymous No.17295617]

>>17295439
>i'm just letting you know that you sound like an arrogant arsehole.
Sorry that's just my /ck/ knife thread mode activating, I wasn't mentally prepared to have a reasonable discussion
>this was never the debate, the debate was whether they stainless in the first place
There's no debate there:

1. INOX and stainless mean the same thing

2. If you were in any doubt or perhaps they were just using creative license, like "oh we called it Inox but we don't really mean Inox like everyone else means", you can look up on Korin or the Suisin website that it's Aus8 aka 8a steel

Stainless steel is 11% or higher chromium

Aus 8 is between 13 and 14.5% chromium
http://www.atm-fukaumi.co.jp/en/service_en/stainless

You've got a stainless knife, it just so happens that "stainless" doesn't mean it can never ever stain, and since Korin is an old school, pre-knife-spergery company, their sales practices don't take into account that neckbeards like me are going to fly off the handle over something as trivial as "but it's not really stainless steel", instead they tell people what they think will bring about the best end user experience

[Anonymous No.17296777]

>>17288591
bump

[Anonymous No.17296822]

>>17295617
Even noob cooks know that stainless isn't 100% stainless. Why would you assume they think it's some impenetrable comic book sort of perfection? I mean, dishwasher is one thing, but most noobs are even lazier than that. Leave a little typical home use mild abrasive cleanser in your sink over night (like if you got drunk and left a ring of it around the base of an item), it'll leave a stained ring that you have to scrub like hell to remove. And most people know sink stainless is generally as stainless as it gets. Speaking from remembering dumbass college days (both myself and roommates creating various issues leading to the exploration of material durability).

[Anonymous No.17296830]

Hay , forgot to mention how are your lemon pigs doing . There’s a really cool thread about them .

[Anonymous No.17298131]

>>17288591
I got a JCK natures edition wa gyudo that looks like OP knife.
I sharpen it like once a year, hone it once a week and use it daily. Cuts a molecule thick slices of even the softest tomatoe.
Very light, comfortable and easy to use knife, Don't even have to apply pressure to cut anything. I think for what they're asking I'm very happy.

I also ordered a carbon steel chinese chef cleaver from aliexpress for 30 bucks. It had a few rough edges but it holds its edge very nicely.

Those two shit all over ikea, argo and fiskars knives I had previously.
But the real key to long lasting edge is knowing how to sharpen well and being aware how sharpening creates a burr and how to get rid of it.

[Anonymous No.17298135]

>>17288681
based chinese only people who realize knife is also a bench scraper.

[Anonymous No.17298172]

>>17296822
I'd imagine they had the foresight to realize that some weeb autist would think a knife made out of grorious magicu nippon steer would be completely impervious to stains, leave it sitting in a bottle of ketchup or some shit overnight, then sperg out over the stains, demand a refund, make some allusion to the hiroshima bombing, throw out all his anime body pillows and only buy german knives from that point on, thereby disgracing the Korin company, forcing them all to commit seppuku.

[Anonymous No.17298257]

>>17296822
I don't know about this comic book thing, I only read superior manga.

I was addressing the guy (maybe that's you idk) who was saying his knife, which is literally called a "Suisin Inox", was "not stainless steel"

[Anonymous No.17298334]

>>17298172
hey thats me

[Anonymous No.17298704]

>>17293955
>tfw don't work as a fishmonger that wields a giant fucking tuna sword all day while carving and fileting behemoths from the sea
Why live

[Anonymous No.17298965]

>>17290029
>self sufficiency scares the euro
and 96% of americans, apparently

[Anonymous No.17299689]

>>17290029
Being able to buy everything you need is dependence on a system, not seld-sufficency.

[Anonymous No.17299699]

Brand really doesn't matter, just buy the style of knife you want in a blank that has plenty of steel behind the cutting edge. More metal means more honings, which only really needs to be done once a year if you're constantly using a sharpening stick to keep the razor edge straight. Boutique knives are a meme, all you need is plenty of metal and regular maintaining.

[Anonymous No.17299719]

>>17288856
this
all folding really does is give more opportunity to smack the excess carbon out of the shitty metal to make it less shitty metal. Smithlets will never understand.

[Anonymous No.17299745]

>>17290134
>>17290029
absolutely
DESTROYED

[Anonymous No.17299761]

what do u guys think of my knives

[Anonymous No.17299905]

>>17299761
The one on the left is dished, you should take off that bolster

[Anonymous No.17299935]

Petty knife and nakiri is pretty much all i use. Got a bread slicing knife too but dont use that for cooking.

[Anonymous No.17299966]

This is all you need. Don't bother replying to me.

[Anonymous No.17299988]

>>17299935
based vegan chef

[Anonymous No.17300292]

>>17299966
I remember being 19

[Anonymous No.17301271]

>>17299935
>nakiri
Bet you wish you had an usuba though

[Anonymous No.17301300]

>>17288591
found this bad boy on the sidewalk. never fails me had it for a year now

[Anonymous No.17301349]

>>17301300
>find a murder weapon
>run it through dishwasher, prepare food for guests with it
ok dexter.

[Anonymous No.17301392]

I own a bunch of normie house-wife BS...
-Zwilling 5star pairing knife(i would NEVER buy this. It was some safewawy deal where if you save enough stamps from transactions you'd get free zwiling shit. I gathered all the ones my extended family saved and got this pairing knife and a zwiling steel)
-Zwilling pro 7" chef knife(bought on sale from bed bath and beyond, also using that 20% off coupon. Total cost was $55cnd, which i'm happy with)
-Mundial pairing knife(Found it at a junk store, new in box. Was maybe $3. I only really bought it cause it matched my other henkels international knives which i did not get a pairing knife with)
-Wustof slicing/petty knife(bought from a junk store, in rough shape)
-henkels international (brazil) slicing/petty knife(bought from a junk store, rough shape)
-Henkels international (brazil) 8" chefs knife(bought from junk store, rough shape)

I cleaned up and sharpened the 2nd hand used knives best i could using a 600/1500 grit stone. All together not a bad deal i think, considering i only really spent maybe $100cnd total.

Should also add i dont actually use ANY of these. I have a shitty kitchenaid 8" chef knife i use for everything that i dont give a fuck about, which i keep it razor sharp.
Based on how i use knives, i really wouldnt re-do all the shopping around and deal searching i did for whats on that magnetic knife holder... I'm more than fine just using a shitty knife i sharpen myself every couple months... Even if what i own is a great deal, it does me nothing good just sitting on my wall gathering dust.

[Anonymous No.17301506]

>>17295498
????

[Anonymous No.17302484]

>>17291182
Well if it’s a cheap Amazon knife the steel is probably shite, so you could just flatten the tip between two pieces of wood with a C clamp

[Anonymous No.17303165]

Got the Ogata SG2 chef's knife about six months ago and I am very happy with it, planning on getting a nakiri from the same brand soon.

[Anonymous No.17303448]

>>17301392
Wait so you have 6 decent knives, but don't use a single one of them? Why not usf one of the better knives and resharpen that? It's not like you don't have plenty

[Anonymous No.17304273]

>>17303448
I guess id feel weird using them since they're so carefully sharpened, honed and stropped.
Meanwhile, the kitchenaid one is an abused Pos that i dont really care if i scuff it up, or chip the blade.
Iits the same reason people own beater cars. The nice car they keep in the garage to show off and maybe hand down to their kids, and a shitty old chevy cavalier to drive around in winter.

[Anonymous No.17304693]

>>17300292
Me too, that was a good year for me. Doesn't change the fact all you need is a good utility knife though.

[Bele Regis Notarius No.17304716]

I've been using a Shi Ba Zi F208-1 for a year now, hasn't failed me once. Blade keeps good, only honed it twice so far out of concern like an idiot.

[Anonymous No.17305211]

>>17304716
realistically, how often do you butcher meat with that. and what kind of meat?

[Bele Regis Notarius No.17305309]

>>17305211
I'm vegan.

[Anonymous No.17305316]

>>17305309
what do you use it for then lol

[Anonymous No.17305325]

Reminder that if you own a Santoku you literally own a knife for little japenese women hands as they were specifically designed for them.

[Anonymous No.17305337]

>>17305316
Thats a chopping blade. In the west we see it and think a butcher blade, but in asia its mostly used for dicing vegetables. Its like their version of a chefs knife thats multi-use.

[Anonymous No.17305352]

>>17305337
>n the west we see it and think a butcher blade
not really, yours legit looks like a butchers blade. I know what they are usually used for, I own one myself, but yours literally looks like a butchers blade
see my knife at
>>17295157
on the left

[Anonymous No.17306526]

>>17305325
What's wrong with having little japanese woman hands?