/ck/ - Food & Cooking

[Anonymous No.17445129]

What are some good knife makes that aren't Shun-level expensive? I need a paring knife, santoku, and a bread knife.

[Anonymous No.17445147]

replace santoku with victorinox chef's knife. cheap, well designed, and effective

[Anonymous No.17445153]

>>17445147
that doesn't work for my faggot weeb larp. try again sweaty

[Anonymous No.17445154]

>>17445147
I just like how the santoku handles for large veggies like cauli and cabbage

[Anonymous No.17445156]

>>17445129
You don't need a "good" knife. Don't worry about steel type or anything like that. Just go to the store and see which one feels best in your hand. Spend maybe 50-80 bucks on santoku, 35 on paring and 50 on bread knife.

[Anonymous No.17445162]

>>17445129
Here's my other tip. Go on ebay and look up used japanese knives. You can get really nice hand made knives for cheap. You just need to know how to refurbish and sharpen them. Expect putting maybe 2-3 hours of work into each knife depending on condition.

[Anonymous No.17445191]

>>17445153
The weeb larp is tempting, I agree. I've been thinking of getting a wakizashi but I transmogrified that desire into wanting something practical like a santoku, but it's really just consoomerism and the great satan of money trying to burn a hole through my pockets.

[Anonymous No.17445252]

I got one of these, really love it.

https://www.amazon.com/gp/product/B08JM3F22B/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

[Anonymous No.17445305]

>>17445129
Kai also makes wasabi black, which are a lot cheaper than shun. don't know if they are good but I doubt they'd make something real trash

[Anonymous No.17445339]

I got the meme with babish knife for like $20 and it's been a great workhorse.

[Anonymous No.17445345]

>>17445339
Plastic hollow handle is yucky.

[Anonymous No.17445355]

>>17445129
Just buy ikea knives. High quality molybdenum steel, decent handles, and cheap. Spending more is for fucking morons.

[Anonymous No.17445356]

>>17445355
>high quality molybdenum steel

Hook line and sinker.

[Anonymous No.17445359]

>>17445345
Feels fine in my hand desu. Between the curved pinchy bit and the handle shape it holds pretty comfortably.

[Anonymous No.17445365]

>>17445356
>I'm an idiot who didn't pay attention in chemistry class
Fuck off, dumbfuck

[Anonymous No.17445372]

>>17445365
Lmao, you don't really want to use 41/43 series steel for knives, fuckwit. Carbon content is way too low.

[Anonymous No.17445373]

>>17445365
>chemistry

Lmfao noob. Don't you mean metallurgy or materials engineering?

[Anonymous No.17446327]

>>17445129
>need >santoku
kill yourself nigger

[Anonymous No.17446335]

>>17445129
If you're going to get a jap knife just splurge and get a R2 steel knife. Those things are ridiculous. I bought one for my friend since he loves collecting knives and he says he hasn't had to sharpen it in 2 years despite using it nearly every day. I used it a couple of times too and it's the sharpest knife I ever used.

[Anonymous No.17446460]

Ended up ordering a global nakiri knife and a zyliss paring. I don't cook meat or fish anyway.

[Anonymous No.17446513]

>>17445129
>shun-level expensive
But shun isn't that expensive it's just mildly overpriced for what it is.

Mac makes a really good bread knife, the paring knife doesn't need to be anything good, and the santoku I'd probably get from misono I guess

[Anonymous No.17446520]

>>17446335
This reads like someone who doesn't know what a sharp knife is or how to make a knife sharp

I look forward to checking this thread in the evening to find 100 autistic screechposts in reply

[Anonymous No.17446531]

>>17445129
Wusthoff, Global and DOK make the best entry level knive. DOK are the cheapest all will be perfectly serviceable for home use.
None of them make santokus though, for those just go to a knife shop. Wouldn't buy anything less than 70 usd though.
>>17445147
Victorinox only make good boning knives and tomato knives.
Their boning knives are really good for the price, everything else not so much.

[Anonymous No.17446533]

>>17445129
really like my set of mac knives
>https://www.macknife.com/

[Anonymous No.17446544]

>>17445129
>>17446533
>I need a paring knife, santoku, and a bread knife.
they have a set for this but it has a chef knife instead
>https://www.macknife.com/products/professional-series-set-3-pcs-pro-31

[Anonymous No.17446560]

BUCK 120

[Anonymous No.17446569]

>>17445372
This. Every time I prepare food with it, guests are all like “Anon, why does this food taste so carbon-less?”

[Anonymous No.17446586]

>>17445355
No, you are wrong.
Ikea knives aren't even sharp when you first buy them.
If you treat cooking like a hobby and not a chore just get yourself a half decent 70 dollar chefs knife and a steel. You'll never need another one and it will be way easier to do basic shit like cut onions etc.

[Anonymous No.17446782]

Dexter, US made
Victorinox, Swiss made
20cm chefs cost roughly 30 bucks but yet super pro knives and serve better than most turbo fancy ones made by japanese virgin on a full moon

[Anonymous No.17446832]

>>17445129
I like the knives from IKEA as a starter, good peeler, excellent chefs knife and filleting knife... cheap too

[Anonymous No.17446975]

>>17445147
victorinox is too expensive now

[Anonymous No.17446979]

>>17446544
Definitely not worth $400 for a 3pc Mac set.

[Anonymous No.17446989]

have a victorinox chef's knife which is 56 hrc and i have a cleaver which is 52 hrc. both of them seem to lose their edge kind of quickly, despite being razor fucking sharp when i'm done sharpening.

what is the ideal hardness or alloy for a knife? i dont want something super hard that will be a bitch to sharpen or will chip/crack.

[Anonymous No.17446992]

>>17445129
Buy a 20 dollar Chinese meat cleaver from your local oriental market, guaranteed better than any overpriced Japanese samurai LARP knives

[Anonymous No.17447006]

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

[Anonymous No.17447015]

>>17446989
58 or above much better, 60+ ideal
high HRC carbon or semistainless knives are still pretty easy to sharpen IMO, for stainless you may want to stick to 62 or below

[Anonymous No.17447026]

>>17447015
thanks. the sharpening stones i have work well "up to" 62 hrc, which is perfect.

[Anonymous No.17447030]

>>17445129
Here is my guide on knife shopping.
>buy 10 dollar knife
>very good sharp it stays for a few months
>buy another 10 dollar knife when the last one is dull

>save thousands of dollars each year from not wasting your time with stone sharpeners and expensive weeaboo knifes
You are welcome.

[Anonymous No.17447048]

>>17447030
Few months is 3, so you're spending 40 bucks a year on knives. Multiply this by 10 and you get 400 dollars.

Buying a handmade knife for 400 dollars and 2 stones for 100 that will last you your entire lifetime will actually save you money in the longrun. Suck it knife pleb.

[Anonymous No.17447082]

I got a $150 chef's knife for Christmas, but I have nothing to sharpen it with. Should I just get a honing rod? Or is there a sharpener I can get that won't ruin it

[Anonymous No.17447114]

>>17445147
Why would you ever get a Santoku? Why wouldn’t you just get a Gyuto?

[Anonymous No.17447117]

>>17445129
>>17445147
>>17445153
>>17445154
>>17445156
>>17445162
>>17445191
>>17445252
>>17445305
>>17445339
>>17445345
>>17445355
>>17445356
>>17445359
>>17445365
>>17445372
>>17445373
>>17446327
>>17446335
>>17446460
>>17446513
>>17446520
>>17446531
>>17446533
>>17446544
>>17446560
>>17446569
>>17446586
>>17446782
>>17446832
>>17446975
>>17446979
>>17446989
>>17446992
>>17447006
>>17447015
>>17447026
>>17447030
>>17447048
>>17447082
breadknives are scam

[Anonymous No.17447127]

>>17447114
Why would you get a fish knife to use as a general-purpose knife?

[Anonymous No.17447132]

>>17445129
Just get a pair of chinese cleavers. They work for literally every cooking application. The reason you use two is for chopping through hard things like squash or bones, you hit the back of one cleaver with the back of the other.

[Anonymous No.17447134]

>>17447127
What?

[Anonymous No.17447138]

>>17447117
How so? Or do you just mean a fancy one? In which case, I agree. Serrated knives are pretty straightforward and you can get a fine one easily.

[Anonymous No.17448989]

really surprised there isn't a knife general somewhere on this site, there's keyboard general, alc, smokers, all kinds of stuff but no knife/kitchen knives general?

[Anonymous No.17449045]

>>17448989
Occasionally there's a knife making general on diy. I don't really see much of a point. There's only about 6 types of knife people.

1. Cheap knife - toss when dull
2. Victorinox or other midrange knife
3. Sharpenening spergs who will die by their method even thought there's 100 ways just as good to get to the same place.
4. Pull sharpening lazy asses
5. Richfag knife collectors.

[Anonymous No.17449062]

>>17449045
And I will add to this that in my estimation the majority know very little about knives. So little that only arguments occur when someone who actually understands metallurgy, knife making etc. tries to chime in. It's kind of strange how passionate people get about their knives without knowing literally anything about them.

[Anonymous No.17449063]

>>17447132
>you hit the back of one cleaver with the back of the other.
kek
i have a heavy cleaver for cutting through cartilage/bone and a light one for everything else. to cover your final base grab a deboning/fillet knife. chinese cleavers are king imo

[Anonymous No.17449140]

>>17449062
>someone who actually understands metallurgy
By which you mean the people who read stuff but don’t actually understand what they’re reading?
Or the even more-insufferable “bladesmiths” who built a quickcrete forge and watched a few YouTube videos?

[Anonymous No.17449145]

>>17449140
Bro, you really need me to say unironically? C'mon I hate that word.

[Anonymous No.17449850]

>>17446520
Fuck you fag, I use a knife set that was gifted to my grandma for their wedding. I don't even know the brand because it's been worn with age and use. I know how to sharpen knives. The edge retention on that weeb R2 knife is insane.

[Anonymous No.17451144]

Is there knife tier list this board has?
I was kinda wondering this stuff, generally