/ck/ - Food & Cooking

[Anonymous No.17531331]

what kitchen knife do you use? and are you happy with it?

[Anonymous No.17531339]

21cm misono sweden steel, the one without the extra engravings

it's about as close as I'm going to get to the perfect knife. Wouldn't mind if it was a little less reactive but other than that it ticks all the boxes. Perfect proportions and balance, unassuming but the brass rivets are a subtle clue that it's a little nicer than average, holds a good edge, very easy to sharpen, but if I get lazy on the sharpening for a little while the edge still cuts tolerably well

[Anonymous No.17531388]

I have a wusthof gourmet 6 inch chef's knife. It works well enough, I'd prefer a knife with a little less belly and one that uses a bit harder steel. It feels mass produced. I'd like a knife that has a little more character.

[Anonymous No.17531415]

>>17531331
Years ago during a 11.11 sale I bought a really cheap set of chinese knives from aliexpress by XYj (I don't think they make them anymore, the ones I found from a quick search are slightly different, though probably close enough to still be worth it, as long as it uses the same steel). It contained a 7 inch santoku knife, a 8 inch chefs knife and a 5 inch utility knife. They were made of 7Cr17MOV steel, which isn't the greatest, but decent and I got the set of 3 for 20$ at the time.
I use the Santoku knife to this day almost daily as my allrounder knife of choice, it's great. Had to resharpen a few times of course, but it's a really good knife and 5 inch is a decent size. I also like taller knives.
Then I was gifted a 10 inch Shun DM0707 knife with VG-MAX steel. It's an amazing knife and you can really notice the increase in quality compared to the other ones, but I don't use it too often. It's just too big for me to be comfortable as an allrounder everyday knife, so I use it mostly when preparing a lot of food or when guests are cooking with the other knives. Also at that price range you really start getting into deminishing returns for your money (which is to be expected).
Another knife I was gifted is the one that "binging with babish" released, it's some cheap chinese knife rebranded I think. No idea what steel it uses, but it's okay for the price. I specifically have the CLEF knife. It has two mayor upsides: It feels pretty good in the hand and I really love chinese vegetable cleavers I learned, which makes using it surprisingly fun. For the price it's a lot better than I expected. That being said it has branding on the knife itself, which I hate. It has a weird drawing of his face with his beard on the handle that I painstakingly rubbed off with sand paper, and a "Babish" lettering on the knife that I haven't been able to get rid of yet. If it weren't for the branding bullshit I might even have recommended it, but as is that shit is annoying.(1/2)

[Anonymous No.17531424]

>>17531415
>wall of text
>(1/2)
Stop typing and go for a walk dude

[Anonymous No.17531432]

>>17531415
please, go on

[Anonymous No.17531447]

>>17531415
>>17531331
>>17531432
(2/2)
Lastly I have a bone cleaver. Not much to say about it other than it is big, heavy and it was cheap. Cuts through bones quite easily.
When you are looking for a knife to get I would recommend giving the 3 most popular "allrounder" types a try: A western chef knife, a japanese santoku and a chinese cleaver style knife. Try and get a feel for which one you like more in your hand and which one feels "right". It's preference after all. After that get one that fits within your budget and uses a decent steel. That's really all there is to it. If you can go to a store and hold it in hand once before commiting, a knife is a lot about how it balances in your hand and that doesn't often translate well to online listings. As I said the one I use the most is still the cheap aliexpress Santoku I got years ago, but through luck it just feels great to hold in my hand.
And get something to sharpen your knife, no matter which one you end up getting. Maintenance is important to make shit last. From factory the aliexpress knife wasn't nearly as sharp as the Shun, but I can sharpen it to a similar sharpness by hand (even if it dulls quicker).
Lastly whatever you do, don't get ceramic meme knives or similar shit.

[Anonymous No.17531495]

>>17531447
Pic related are the knives.
Bone cleaver, Clef knife, Shin, and the XYj knives. The third from the right is my allrounder knife. Some of those need some maitnenance done, but you get the idea.

[Anonymous No.17531554]

Arcos 8inch riviera or whatever it's called
I've got a 300$ Japanese knife, but I hate wiping it dry after every use

[Anonymous No.17531574]

Fibrox, simple as

[Anonymous No.17531594]

not my pic but same knife

[Anonymous No.17531759]

Not the answer you are looking for, but for small fruits and veg a paring knife is best. Razor sharp out of the box and easily replaceable. This one was 5$

[Anonymous No.17531806]

>cleavers
lmao what are fags ripping apart a fresh pig carcass every week or something? I’m sure your wife’s boyfriends are super impressed with your big boy axes

[Anonymous No.17531811]

Chinese cleaver, it just works for everything. You just chop chop food into existence

[Anonymous No.17531820]

just bought one of these, will use it to cook from now on

[Anonymous No.17531865]

>>17531331
I have kiwis. lots of 'em. No complaints except their blades are really thin so you can't cut thick things like pork skin or without hurting your fingers from applying pressure on such a thin part. Really good for chopping veggies and small meat though, and I use 501s for normal steak knives

[Anonymous No.17531869]

>>17531865
shit's super cheap too, like $1.99 and they come super sharp

[Anonymous No.17532000]

some old f dick knife I got from my dad who used to be a butcher and a shitty no name chef's knife, both of which I am happy with and which I keep sharp with a cheapo whetstone and a honing steel probably older than me

[Anonymous No.17532075]

my grandma got me this for my 23rd birthday
I really like it
my gf butchered her thumb on it the week I got it

[Anonymous No.17532170]

>>17531594
this is what i use. after switching to a chinese style cleaver it's hard for me to go back to anything else. that said i have a few tools from Lamson and they make very beautiful and functional knives imho

[Anonymous No.17532563]

not gonna post my knife because I expect hate for the text wall. instead I'll post a beautiful knife I wish I owned

>>17531339
I find myself strangely drawn to those knives... the elegant shape, the unpretentious stye, and the way those rivets just elevate it... love it. might buy one someday
>>17531388
>I'd like a knife that has a little more character.
careful... this way of thinking can morph into degenerate knife-worship consoomerdom
>>17531495
that shun's edge looks a little rough
>>17531554
>but I hate wiping it dry after every use
that's the fun part. I enjoy keeping my carbon steel edges pristine, I feel pride when I look at them
>>17531574
>>17532000
I wish I could be like you fellas, completely free of the funko pop mindset. just a tool, simple as
>>17531759
only costs me a few minutes and a little bit of material off the top of my stones to get my paring knife razor sharp. but at least you get to drop yours and not worry about it
>>17531865
>>17531869
those look incredibly based. how shit is the steel?
>>17532075
grandmas love cutco, my grandma owned cutco and gave my parents cutco as a wedding gift. those knives are truly retard-proof. shame they have no taper at all, just a hollow grind on a flat piece of steel, a $10 knife technique on a $200 knife. the weird handles are no joke though, those things can survive a million trips through the dishwasher
>>17532170
>>17531811
redpill me on cleavers

[Anonymous No.17532569]

>>17532563
>how shit is the steel
I've used these since 2017 and they're only getting somewhat dull now. never had them fold, would be super easy to sharpen but I haven't had the time. And honestly, at the price point, if I was more wasteful I'd just pitch them as they dulled.

[Anonymous No.17532593]

>>17532569
that rocks. always liked the look of cheapo wood half tangs

[Anonymous No.17532600]

got my carver and new knife block yesterday. I really like these but I've been using cheap knives all my life so anything is a step up

[Anonymous No.17532737]

>>17532600
I'm not a knife expert, but why does that middle knife have that kukri-like inward curve? What function does it serve in cookery?

[Anonymous No.17532742]

>>17532600
I was using dull cutco knives for years before I was given a three piece shun set as a christmas gift. the santoku was life-changing

since I'm a lover of all special unique snowflakes and precious rare trinkets, I had to buy some more boutique knives to, you know, fill out the knife block. But the santoku is still one of my favourite knives and cuts as well as anything else I've used

>>17532737
no idea but it's very common on western carving knives. makes them a pain in the ass to sharpen

[Anonymous No.17532992]

>>17532563
>that shun's edge looks a little rough
That's an understatement. I don't live alone (sharing a flat) and my flatmate used it, not that I would normally mind. Motherfucker put it into the sink to "soak in" and both the tip and the edge are chipped.
He's now barred from using any of my knives anymore and I will have to resharpen it to repair that edge.
I don't mind other people using my tools normally, but if they can't show those tools the respect they deserve the deal's off. Shit still makes me seethe.

[Anonymous No.17533017]

>>17532563
>I wish I could be like you fellas, completely free of the funko pop mindset
Using a proper tool and maintaining it is not the funko pop mindset anon. Sure you can fall into the consoomerism trap of buying one knife after the other to be cool, but having a few knives that you maintain, value immensely and take pride in using is not consoomerism, it's more of a craftsman approach, which I think is worthy of praise.
Sure not caring about what tool you use brings with it a certain freedom, but having a knife that works with you rather than against you is worth it to a lot of people who like cooking.

[Anonymous No.17533044]

>>17531820
Based orc tribal knife appreciater.
>>17531865
7€ for a decently sized knife on amazon? Fuck it I'm getting one. If it's even halfway decent that's a good buy.

[Anonymous No.17533198]

>>17532992
>Motherfucker put it into the sink to "soak in" and both the tip and the edge are chipped.

[Anonymous No.17533211]

>>17531331
>what kitchen knife do you use?
a global santoku
>and are you happy with it?
yes

[Anonymous No.17534367]

>>17533198
I admit I was looking at my bone cleaver (the one on the left in the pic) and considering what damage it would do to a person for a second.

[Anonymous No.17534487]

>>17531331
>no cut blocker
nice knife Anon

[Anonymous No.17534497]

>>17531331
Victorinox brand. Wife bought it. Holds sharpness so good. Slices like a light saber.

[Anonymous No.17534735]

>>17532563
>I find myself strangely drawn to those knives... the elegant shape, the unpretentious stye, and the way those rivets just elevate it... love it. might buy one someday
I said this for a long time and eventually just gave in to the inevitable. Stop resisting.

[Anonymous No.17534887]

>>17531331
Wusthof Grand Prix II. They're fine. I'm not, like, loyal to them. But see no reason to dump them, either.

[Anonymous No.17534990]

I've been using this knife for 8 years because my mum bought it and it's just what I ended up using
It's treated so badly that I think my chopping technique has developed to become awful because of having to compensate for it's lack of sharpness, I don't know how to sharpen and I've only used 2 over the past 8 years
Should I try to buy a fibrox chef's knife or just continue on with what I'm used to?

[Anonymous No.17535008]

>>17534990
Also how am I meant to store these knives?

[Anonymous No.17535010]

>>17534990
at least sharpen with some simple sharpener, it takes no effort compared to using a dull knife for years. you don't need to sharpen on a stone

[Anonymous No.17535135]

>>17535010
not only do you not need to use a stone, but if you do use a stone you don't even need to do a particularly good job, and it doesn't have to be an expensive stone. you can sharpen a knife with a brick and a piece of cardboard

[Anonymous No.17535993]

[Anonymous No.17536095]

Red pill me on cleavers

[Anonymous No.17536118]

>>17536095
Big! Big cleaver killing all my friends. Couldn't stop him, had to run away, couldn't save them. Trapped in a room with so many bodies... so many friends... noooooooooo!

[Anonymous No.17536119]

>>17536095
The cleaver is in cahoots with other rootless cosmopolitans to "chop" the "ingredients" into bite size pieces to better facilitate its breakdown and subsequent corporeal integration. There is no point in resisting.

[Anonymous No.17536635]

>>17534990
The kiwi knives have such shit steel that you can literally sharpen it on some ceramic tableware, like the bottom of a mug. If you have used that for 8 years the knife has probably no edge whatsoever, meaning you only cut with it due to the thinness of the blade.
>Should I try to buy a fibrox chef's knife or just continue on with what I'm used to?
You should buy something better with a decent sharpness and decent steel. Which brand doesn't matter as long as it isn't shit. As for what type of knife you want, try the usual suspects (chefs knife, santoku, vegetable cleaver) and decide based on feel.

[Anonymous No.17536652]

>>17536095
It's the new cast iron pan meme. Shitty compared to a chef's knife, but sounds and looks cool.
There's your red pill.

[Anonymous No.17536781]

>>17536652
>Shitty compared to a chef's knife
Unironically why? Sure the chef's knife has been around for a while and that probably means it has been largely optimized to be a great tool. But so have cleavers, though arguably not in the west. When I watch someone like Chef Wang on youtube who undeniably has a decent amount of skill, he uses a cleaver for most of his work and it's probably safe to say that he doesn't do so to be hip, it's just the traditional tool in china.
It seems like it's a preference thing, as well as some different technique needed that may suit specific types of cuisine more.
Obviosly there's some fads around that push specific knives because they are seen as exotic or cool, but both the chinese cleavers and the japanese santokus have been around for a while for a reason.

[Anonymous No.17536836]

here are mine. I'm happy with all of them except the big one—nothing wrong with it, it just turns out 240 feels big and unwieldy to me. but I'll probably get used to it

[Anonymous No.17536907]

>>17536781
Then have fun cooking Chinese food and practicing a lot without chopping off your fingers.

[Anonymous No.17536934]

>>17536907
I already do and chopping off your fingers isn't a risk with halfway decent technique, same as with western knives. If anything the height of the blade makes it easier.

[Anonymous No.17536935]

>>17536907
>big knife scary dangerous

[Anonymous No.17537001]

>>17536907
a cleaver is even safer than a chef's knife, you death-gripping cooklet

[Anonymous No.17537156]

>>17536934
>>17536935
>>17537001
A chef's knife is still way more useful and versatile. It was designed in that shape for a reason. Form follows function.

[Anonymous No.17537200]

>>17537156
yes, gotta have that pointy bit
make an actual argument instead of saying vague shit like useful and versatile that doesn't really mean anything. it's a knife, not a multitool you can count each part on

[Anonymous No.17537430]

>>17537156
>It was designed in that shape for a reason
Literally the "well it just is" meme.

[Anonymous No.17537588]

>>17537200
>>17537430
Go chop chop with your cheap Chinese meat cleavers, suckers. No slicy slicy for you.

[Anonymous No.17537698]

>>17531415
>>17531447
Not reading any of that shit

[Anonymous No.17537731]

>>17537588
it's not a MEAT cleaver, you fucking dunce. why do you think you can't slice with it? you've obviously never used anything even remotely similar to it

[Anonymous No.17537748]

>>17537731
I meant to write cleaver, but couldn't be assed to write another post to correct myself. I expected you to focus in on that. Predictable.

[Anonymous No.17537754]

Yoshi Blade or nothing.

I've been telling you this for over a decade.

[Anonymous No.17538300]

I was neutral about cleavers, but cleaverfags keep bringing drama with them everywhere they go and making every thread about themselves. now I'm anti-cleaver. anyone using a cleaver who is not ethnically chinese will be considered Reddit

[Anonymous No.17538328]

>>17538300
It's always been that way. They're worse than the keto people.

[Anonymous No.17538977]

Wusthof classic 8'. yes I am happy with it although I wish I had gotten one without a bolster.

[Anonymous No.17538982]

>>17538977
wrong pic. this is an actual pic I took myself. old design without the red logo

[Ramrod1644 No.17539021]

>>17536095
The best

[Anonymous No.17539039]

>>17531331
7inch rocking santoku from zwilling
j.a henckles. Its awsome, I use it for everything from fruits/veg to meat and fish.

[Anonymous No.17539160]

>>17539039
>rocking santoku
unacceptable... this is just a small chef knife

a proper santoku should be 80% nakiri with a little point tacked on and a hint of belly. it is not for rocking. your knife is WRONG

[Anonymous No.17539183]

>>17538982
oh god they do the 'full bolster', isn't that annoying?

[Anonymous No.17539494]

>>17531865
I have them too. Super cheap and yet still great. Haven't had to resharpen yet for months. I gifted one to my mom. She too loves it.

Only complaint I have is that the company that mailed them out just threw these babies in a paper envelop and called it a day. When I opened it the knives fell out. Some wagie postie could have really hurt himself.

[Anonymous No.17539869]

>>17535993
That's a nice butt

[Anonymous No.17540116]

Wüsthof classic santoku, pic rel
great knife, like it very much

[Anonymous No.17540173]

This is the guy I use almost every day at work, Nigara Hamono 210 kiritsuke. Absolutely fantastic knife, it's held it's edge incredibly through hours of daily use.
It's a little more expensive than I ever would have thought to spend on a knife, but theres a story there.

[Anonymous No.17540283]

>>17539494
>Haven't had to resharpen yet for months
Doesn't that say more about your ability to tolerate a folded edge, rather than their ability to stay sharp? The steel used in these is rather soft, meaning they should dull after ~1-3 uses. Given how thin the blades are they should remain acceptable even after that to the point where a lot of normal people may not care, but the dulling has basically already happened at that point. Chances are you are using a dull blade and haven't noticed due to the thin blade (a bit like those meme ceramic knives).
I got two in the mail today and am looking forward to how they will perform, not like there's much you can do wrong at that pricepoint, but maybe you should consider honing (don't really need to sharpen with such soft steel) those knives if you use them as your main ones.

[Anonymous No.17540289]

>>17531331
I use the knife in my kitchen and yes, I'm happy with it.

[Anonymous No.17540294]

>>17537156
lol no true argument so you just resort to cope & seethe, a classic

[Anonymous No.17540418]

>>17540173
I have the same knife sheath—did that band around it become necessary? I do wonder whether mine will loosen over time

beautiful knife by the way, very nice

[Anonymous No.17540510]

>>17531331
I had a wusthoff classic for many years, then moved and lost it. Switched to a victorinox chefs knife, or whatever the fuck that brand is.

Good knife, plastic handle and stainless so I don't have to care about it. Got it for $40. Easy enough to sharpen.

I always think I want to get some HAP40 steel weeb knife or something else cool and a higher carbon steel that was forged, but what I have gets the job done. Even though I make really decent money, I can never seem to justify spending $200+ on a knife

[Anonymous No.17540603]

>>17540510
Geometry has much more importance to how sharp the knife is than whatever steel or how it was made. Those Victorinox are almost impossible to beat since they're thin stamped steel and have 15 degree angles. I kind of hate that a cheap knife is unbeatable but that's how it is.

I had a similar epiphany with pocket knife collecting. These guys are spending hundreds on super steel folders with 1/4" thick blade stock. The thickness of the steel, regardless of HRC or alloys or anything, means it cuts worse than a slip joint or Buck 055.

And chip resistance > edge retention. Just hone the knife, wtf, it doesn't matter what the edge retention is. If it doesn't chip you can increase the edge angle so its sharper, thus the true super steels are 52100 and 420HC.

[Anonymous No.17540612]

Chroma. Yes they're good. Great price as well. Would recommend.

[Anonymous No.17540656]

>>17540603
>And chip resistance > edge retention
yeah it ends up being exactly my thought. Like it would be cool to have a super sharp/hard knife that retains its edge super well, but i can literally do whatever I want with my cheapo and if it breaks somehow, I'm only out $40.

Also there's just something about nice knives that scream poser. I'm easily the best cook out of my friend group, aside from a couple friends who are actual chefs, and I it has nothing to do with the equipment I use. If I got a super fancy knife I would just feel like a tryhard.

[Anonymous No.17540682]

>>17540656
that's cool that it's all about signalling for you. I enjoy nice things because they are nice, if that makes me a poser then ok but I am not too worried about that

[Anonymous No.17540865]

>>17540682
>it's all about signalling for you.
It's not, hence I use the knife I feel is the best and most practical. I love nice things, I have lots of them. The problem with "nice" knives is that they usually have worse performance, especially from a per dollar standpoint, than a victorinox or cheap chinese cleaver. That's why I have such a hard time splurging on them, as opposed to buying a $200 bottle of wine that'll be gone in an hour.

I think by using an overly expensive knife that is more art than utility you're signaling you're a tryhard weeb, even if no one else is in the room. If I'm by myself I'll always want to use the best tool for the job. A knife that looks kinda cool, needs special care and has dubious benefits looks cool and that's about it. I get it if there's a story behind it or if you have a personal connection to the person that made it, etc.

But to me it feels contrived to go out of the blue, shop online for an "artisan" knife that I have no real connection to, and is arguably worse than what I have that costs 5x less. It seems like the only reason you'd get one is for perceived status or if you're like super into the aesthetic.

[Anonymous No.17540959]

Poor anon here. A cheap Victorinox is my best knife. Many times better than cheap chinese knifes.

[Anonymous No.17541126]

>>17531331

140mm Katsushige Anryu Blue #2 gyuto kek

[Anonymous No.17541174]

>>17541126
>140mm gyuto

[Anonymous No.17541188]

>>17531331
I just use a pocket knife in the kitchen whenever I cook something. It may not be the most practical thing, but I like getting a chance to use the knife that rides in my pocket all the time and it gives the cooking a rustic, camping-like quality

[Anonymous No.17541203]

>>17541188
and a bit of cocktail of pocket lint, whatever dirt you've been digging our from under your nails with it, cardboard and miscellaneous. natural flavouring

[Anonymous No.17541416]

>>17541126
you can't just say "140mm gyuto" and then not post a pic, I need to know what you mean

[Anonymous No.17541577]

>>17541174
>>17541416

typo, 170mm

[Anonymous No.17541643]

>>17541577
oh I thought it was gonna be like one of those fujiwara 150mm gyutos

[Anonymous No.17542147]

Simple as

[Anonymous No.17543039]

>>17542147
groovy handle

[Anonymous No.17543064]

>>17531331
I just use cheap supermarket knives, memes aside sharpened steel is a good knife.

[Anonymous No.17543129]

>>17531594
yeah thanks anon i can totally read moon so this is fine and intelligible

[Anonymous No.17543147]

An old messermeister meridian elite.

[Anonymous No.17543180]

>>17539160
Dont care. works great. simple as.

[Anonymous No.17543551]

>>17536095
Using it to scoop a lot of shit off your board is comfy, inferior to a chef's knife in every other way

[` No.17543569]

just cleavers, they look cool, they're good as a bench scraper, and they make crushing garlic a breeze

[Anonymous No.17543668]

>crushing garlic
>not finely mincing it as if you were cutting up a very small onion
>not having a dedicated miniature santoku for doing this
ngmi

[Anonymous No.17543767]

>>17531495
>babish
what are you, a fucking homo?

[Anonymous No.17543843]

Are there any kitchen knives with a scandi grind? I like how easy they are to sharpen.

[Anonymous No.17543862]

>>17543843
What the hell is a scandi grind? Is that where a big african guy does the work while you watch?

[Anonymous No.17544083]

>>17543843
uh, most of them. it's harder to find one that isn't

[Anonymous No.17544260]

>>17544083
What? There haven't been any scandi edges posted ITT. Scandi grinds are where the bevel inwards goes fully down to the tip, without a second steeper angle later on. I've only ever seen it on camping knives.

[Anonymous No.17544268]

>>17544260
>>17544083
And here's a picture of what it looks like on an actual knife.

[Anonymous No.17544381]

>>17544268
but most kitchen knives only have one v-shaped bevel

[Anonymous No.17544395]

>>17544381
Zoom in

[Anonymous No.17544400]

>>17543843
Any stamped/laser cut knife would technically qualify as long as it's not hollow ground Cutco shit. You aren't gonna find a kitchen knife with a thick enough blade to make it as easy to sharpen as a puukko. If it has knuckle clearance it'd need to be like an inch thick.

[Anonymous No.17544484]

>>17543767
Am I supposed to throw out a gift I was given? It's an alright knife with not much wrong with it.

[Anonymous No.17544683]

>>17532737
>>17532742
Curved blades have more cutting surface than straight blades(of the same length). This means that it's easier to cut with them, they "feel sharper". Honestly, I prefer if it curves the other way around, it's easier to sharpen the blade.

[Anonymous No.17545405]

I want to buy another knife but I don't need one

[Anonymous No.17545442]

>>17531415
>>17531447
>>17531495
thank you for effortposting.

[Anonymous No.17545711]

i have a 7 inch shun santoku that i bought for $80. my most used knife since i feel more comfortable with the smaller size and straighter edge of the santoku. very satisfied with it

[Anonymous No.17545809]

>>17531331
Henckels chinese-style cleaver most of the time.
I really like the big blade to scoop up all the chopped vegetables

[Anonymous No.17546195]

>>17545711
that's about as good as it gets for $80

[Anonymous No.17546242]

Yoshi Blade or nothing.

[Anonymous No.17546251]

Best blade ever and NEVER has to be sharpened.

[Anonymous No.17546288]

>>17546251
kek, can't even cut through a large piece of wood with that thing

[Anonymous No.17546296]

>>17531331

[Anonymous No.17546335]

>>17546288
Lol best knife yet. Yoshi Blade owns all!

[Anonymous No.17546553]

>>17546195
it actually sells for about $160 on amazon, but there was a promotion that Amazon did with american express where they would reduce it by half off.

[Anonymous No.17546559]

>>17546553
Shows you how shit it is.

[Anonymous No.17546787]

>>17531331
Some thing made by Farberware.
It's alright, does the job. Needs sharpening every now and then but that doens't take long.

[Anonymous No.17546864]

Picrel, perfect size for me.
For anything other than a chef knife I use my families old wustoff knife set.

[Anonymous No.17546871]

i have a weeb knife and i love it BUT i used to get it sharpened at the place i bought it and now i moved too far away for that to be feasible so it's dull and i'm scared to sharpen it now what

[Anonymous No.17546902]

>>17546871
get a king deluxe 1000 learn on a cheap knife.

[Anonymous No.17547387]

>>17546871
>i'm scared to sharpen it now what
find a knife you don't care about and practice on that until you know what you're doing

good knives are generally easier to sharpen than shitty ones so once you can sharpen a crap knife you should be ready to go

[Anonymous No.17547459]

>>17536836
Are these those bombshell knives?

[Anonymous No.17547464]

>>17537156
> it was designed in that shape for a reason
So is the Chinese cleaver

[Anonymous No.17547621]

>>17546871
https://www.edgeproinc.com/sharpening-kits/apex-kits/

[Anonymous No.17548338]

>>17540418
It's a very thin knife and was sliding around in the blade guard from the getgo, the hairband just keeps it snugly in place
thanks fren, it's my pride and joy at work

[Anonymous No.17548379]

>>17531331
https://www.harborfreight.com/18-in-machete-with-serrated-blade-62683.html

[Anonymous No.17548385]

I use a KitchenAid 6-Speed Diamond Blender. I'm very happy with it.

[Anonymous No.17549143]

>>17539160
>hur dur you nife no rite
posts picture of a knife with nearly identical profile.

[Anonymous No.17549172]

>>17546288
This nigga eating wood

[Anonymous No.17549181]

>>17549172
https://youtu.be/uQOnMVnstfE?t=415

[Anonymous No.17549196]

>>17548379
hey! I have that exact same machete

[Anonymous No.17549312]

Waiting for this to get back into stock so I can buy one.

[Anonymous No.17549979]

>>17549312
very dark aura, but also very pretty

[Anonymous No.17550038]

>>17549979
hoping it's just the angle/lighting that's making it so dark, here's another picture

[Anonymous No.17550053]

>>17549143
you're blind

[Anonymous No.17550059]

>>17550038
that shit look like it do 70% slashing dmg and 30% dark...

[Anonymous No.17550139]

>>17549312
other than the kanji that looks identical to the "haruyuki zanpa" nakiri which is available at Knifewear. both AUS10 also

both brands do sell rebranded stuff made by other factories, like Tsunehisa's SRS series, which I've heard is made by Ikeda Tools. so my guess is it's the same knife

getting it shipped in from Canada is probably more expensive though

[Anonymous No.17550217]

>>17531331
victorinox 3 buck knife
spending more is a waste of money

[Anonymous No.17550263]

>>17550059
based dark knight

>>17550139
oh shit, gonna see if that one's available right now over here, thanks for the tip. any experience with said knives?

[Anonymous No.17550590]

>>17550263
>any experience with said knives?
no, sorry. my guess from videos and buyer reviews is that the fit and finish are very nice but the cutting performance is merely good, since it's just AUS-10

I have a knife that might be AUS-10 or might not, and it's a pain in the ass to sharpen because burrs are so hard to remove. the seller was cagey about the steel so I don't know that for sure

if you do buy it you should make sure you have some of those jeweler's polishing cloths so you can keep it pretty

[Anonymous No.17551589]

>>17546864
what is it? the handle looks good

[Anonymous No.17551612]

>>17541416
Google does exist, retard

[Anonymous No.17551761]

>>17551612
yeah and google didn't turn up any relevant results, because he had made a typo.

retard

[Anonymous No.17552103]

>>17551612
>just Google that knife I claim to own instead of me posting a picture..
....

[Anonymous No.17552110]

A.N.M.D

[Anonymous No.17552122]

imarku 8 in

[Anonymous No.17552161]

>>17531331
The mini santoku and Chicago cutlery do the lions share. The Hanzo is used for skinning and boning fish and the big santoku is for onions and potatoes...the scissors get used a fuck ton as well.
I use the ceramic rod more than the Trend but the trend is fucking gucci.

[Anonymous No.17552399]

so who had the fanciest knife in the end

[Anonymous No.17552409]

>>17552399
I don't know, it's hard to count the folds in some images

[Anonymous No.17552449]

>>17552409
one guy's knife said Hanzo on it, which I think means that Hattori Hanzo forged it, and it's clearly a damascus knife (more pure and folded), so I'm leaning toward that one

[Anonymous No.17552465]

>>17542147
why is that utility so fucking round bro

[Anonymous No.17552467]

>>17552399
>>17552409
>>17552449
These are a few of mine and probably the "fanciest" anyone has posted.

Yes I love my shigefusas.

[Anonymous No.17552492]

>>17552467
hardcore fancy

[Anonymous No.17552531]

>>17552467
what's the deal with shigefusa. what makes them good, other than that they don't do anything economically sensible to bring down the cost and their blacksmith is a micro-celebrity

[Anonymous No.17552569]

>>17552531
Fit, finish, steel used compared to other jap knives, quality of heat treat, edge geometry, and they put an S grind on their santokus and gyutos that gives them near magical food release.

[Anonymous No.17553696]

>>17552569
wow so literally everything about it is superior?

bullshit lol

[Anonymous No.17553703]

>>17532563
>>but I hate wiping it dry after every use
>that's the fun part. I enjoy keeping my carbon steel edges pristine, I feel pride when I look at them
Mehh the 300$ one is vg10 stainless, but I still can't be assed. Though lately I've been using it more. It's an okay knife obviously. Very comfy in forward blade grip

[Anonymous No.17554102]

>>17552465
It’s not a utility, it’s a chefs knife

[Anonymous No.17554111]

I can't imagine why anyone would need more than a Yoshi Blade unless your hacking off limbs.

[Anonymous No.17554227]

>>17554102
why is it so round

[Anonymous No.17554300]

>>17554227
It’s designed that way?

[Anonymous No.17554330]

>>17553696
A carefully handmade knife can be superior in every way than your shit stamped blades. It's a big part of why they're so expensive.

[Anonymous No.17554341]

>>17554111
Are these kinds of shitty ceramic knives an exclusively British thing?

[Anonymous No.17554628]

>>17554341
Sadly not. There used to be a hype around them like 5-10 years ago I think. But they were always in the "as seen on tv" type group, so people bought one or two and quickly realized that they weren't as great as advertised. I don't see them nearly as often anymore though, thankfully.

[Anonymous No.17554645]

>>17554330
have you actually looked at the price of those things? it's not your average handmade sudoku knife. sure if you got the dough... and need a knife to cut it

[Anonymous No.17554660]

>>17554645
I own 3 of them and I would love to get my hands on one his western handle gyutos.

>>17552467
This is my pic. I lent one of the gyutos I got to my mom.

[Anonymous No.17554720]

>>17550590
Appreciate the help buddy. If I do end up buying it I'll probably just stick to having my knives sharpened by professionals every now and then since there's a place near my work, so hopefully that won't be an issue. Tad worried I'll be disappointed by the level of sharpness but then again I've been using knives from IKEA until recently so who knows.

[Anonymous No.17554883]

>>17554720
>Tad worried I'll be disappointed by the level of sharpness but then again I've been using knives from IKEA until recently so who knows.
there's a world of difference between ikea knives and a decent aus-10 knife

I know someone who recently upgraded from ikea knives to a tojiro dp and they were blown away. that's VG10 which is a comparable steel, and not as nice a taper as the knife you're looking at

be careful with professional sharpeners, some of them are bullshitters who will damage your knife

[Anonymous No.17555147]

My knife. Really happy with it except I let my brother in law use it and he gave it a small chip.

[Anonymous No.17555161]

>>17555147
Aesthetic. Looks like it could use some wear & tear anyways so it doesn't look like a display piece.

[Anonymous No.17555167]

>>17555161
Thanks! It was a gift this past Christmas. I use it every day and I took this picture a few days after I received it. Sharpest knife I've had so far; will need to practice sharpening so I don't fuck it up.

[Anonymous No.17555580]

>>17555147
what steel is it?

[Anonymous No.17555593]

>>17555580
Super gold 2 clad stainless steel

[Anonymous No.17555606]

>>17541188
At least get a pocket knife you can chop and mince with.

[Anonymous No.17555617]

Yoshi blade or nothing.

[Anonymous No.17555623]

>>17531594
Based chuka bocho user

[Anonymous No.17555626]

>>17555617
Mario simp.

[Anonymous No.17555843]

>>17555593
ah, very nice

[Anonymous No.17556289]

Misen 8' in Meme Blue
I like it, although it dulls rather fast for a medium budget knife due to the 15 degree edge
the logo on mine is more tasteful but picrel is the one

[Anonymous No.17556346]

I had a cheap Chinese-made Santoku for about 10 years, and switched over to this when I got it as a Christmas gift.

Overpriced and not the prettiest, but it's good hard sharp steel and it's a good size. I think it's about 7 or 7.5 inches which is a good size for a knife for me.

[Anonymous No.17556524]

>>17531331
my most used knife is victorinox chefs knife. i like it. i have about a dozen others including quite pricy boutique knives and still use that the most. its on the same level as semi customs in terms of performance, it just doesn't like artsy.

[Anonymous No.17556542]

>>17556524
are you attacking my $500 knives bro? I'll fuck you up bro

[Anonymous No.17557016]

>>17556346
Asian handle design looks very uncomfortable, how's it feel?

[Anonymous No.17557430]

>>17557016
can't speak for him and his knife, but jap handles are generally reasonably comfortable, a lot of your hand is on the blade anyway and not the handle

[Anonymous No.17558284]

>>17552399
in no particular order, the fanciest are
>>17540173
>>17536836
>>17552467
>>17555147
>>17546251
shigefusa guy is clear winner on overall pretension and money spent per knife

[Anonymous No.17559017]

>>17557016
japanese knives are designed for a pinch grip, sometimes called cat's paw.

[Anonymous No.17559029]

>>17532600
I have this brand too, it was a gift from my old boss. I like it a lot but I must be treating it like shit because the markings are almost completely faded on mine

[Anonymous No.17559041]

Are the steel honing sticks a meme? I use one before and after using my knife every time but I don't even know what it does.

[Anonymous No.17559045]

>>17548379
Are you one of the BBQ Pit Boy bears?

[Anonymous No.17559071]

>>17559041
Basically it polishes the edge so you can go longer without sharpening.
Do be careful not to overdo it though. Before cutting should be enough.

[Anonymous No.17559082]

>>17559017
isn't that the standard grip for all chef knives?

[Anonymous No.17559088]

>>17559082
Debatable.

[Anonymous No.17559089]

>>17559041
honing maintains the edge. properly honed most home chefs should only need to sharpen their knives like once or twice a year.

[Anonymous No.17559094]

>>17559071
Having a less polished edge will actually make your edge last longer.

[Anonymous No.17559099]

>>17531331
I use what is be knife in your photo but not same knife but is basically same knife I think it just called ikon but I use it and it is good happy knife.

[Anonymous No.17559102]

>>17559088
only other 'valid' grip I've seen recommended is holding the handle with your pinch on the handle and almost non on the bolster/blade and it's not as popular

[Anonymous No.17559449]

>>17531388

sad. you bought the shitty laser-cut wusthof and complain about hardness? $40 more for the classic that is forged and you would have a far better knife

[Anonymous No.17560132]

>>17539039
I have this exact knife and it is so fucking heavy, clunky and cumbersome I refuse to use it. And the blade is so fucking thick like a cleaver like what in the fucking fuck were they thinking when designing this fucking thing

[Anonymous No.17560141]

>>17559017
That's the problem, the handle is to chunky so you have hard right angles around it which make my hands uncomfortable. Might just be me tbqh

[Anonymous No.17560214]

>>17552569
>near magical food release.
Sounds like hype. I'd pass.

[Anonymous No.17561821]

>>17554330
a perfectly OK forged knife is one quarter the price, a very good forged knife is half the price. this isn't about forged vs stamped

[Anonymous No.17561952]

>>17538982
I have the exact same knife. It's great.

[Anonymous No.17562782]

>>17561821
That isn't my point my point ding dong.

[Anonymous No.17562849]

>>17562782
so what makes them many times better than a $300 knife? other than that they're so TRADITIONAL and HAND-MADE and ARTISANAL and all the other buzzwords

[Anonymous No.17562877]

>>17562849
I already explained it to you without using any buzzwords(>>17552569), unlike you funnily enough. If you had the understanding of what it takes to make a knife like that you would understand why they're expensive.

[Anonymous No.17562901]

>>17562877
>If you had the understanding of what it takes to make a knife like that you would understand why they're expensive.
yeah it's a ton of work when you insist on using no machines and doing the entire thing with only three people. if you had read the first chapter of The Wealth of Nations you would understand this

[Anonymous No.17562928]

>>17562901
You still don't get it. If you went to their shop with two of your friends and attempted to make what they did you would come out with a piece of crap. They're masters at what they do and their work shows that very clearly.

They do have machines there btw. They just take a lot skill to use well.

[Anonymous No.17562979]

Had it 10 years, holds up and cuts well for everyday home knives, thin and easy to sharpen, and the handle is decently ergonomic in a world where 99% of knife handles are dogshit.

[Anonymous No.17563321]

>>17562928
bro you are visibly tweaking from smoking so much of that marketing material

I have seen cut test videos, they perform the same as any other very good japanese knives, but with an edge retention more comparable to blue #2 (according to forum posters). sure the fit and finish looks very nice but not enough to justify the price point

it's basically an art piece for collectors who like their knives to come with a good story. no doubt that's a fun hobby for people who have more money than they know what to do with, but for those of us who aren't rich and/or gay I don't see the point of these knives

[Anonymous No.17563410]

>>17563321
When did I say they were a good value? Oh wait, you're too stupid to recognize that you're projecting your own feelings onto what I'm trying to say, or more idiotically who I am.

[Anonymous No.17563418]

>>17563410
You're being autistic about kitchen knives so we have a pretty good starting point for guessing who you are.

[Anonymous No.17563419]

>>17563410
>what makes them so good (obviously implied: to justify their absurd price)?
>well they are just amazing superior knives in every single way, you might even say magical...
>ok that sounds like BS
>cope & seethe enjoy your stamped piece of shit, you get what you pay for

[Anonymous No.17563430]

>>17563419
>>17563418
Pure seethe. Lmfao ass off, bro. Try a little harder next time. Thanks, babe.

[Anonymous No.17563433]

>>17531331
wusthoff I found in my in-laws kitchen, it is the best knife I have on hand

[Anonymous No.17563443]

>>17563433
bro you can't just "find" shit in other people's houses, that's called stealing

[Anonymous No.17563444]

>people seriously worried about spending a few hundred bucks or not over years
NGMI

[Anonymous No.17563468]

What's the best german style knife with the non stick dimples. I'm missing them from my previous knives

[Anonymous No.17563476]

>>17563433
I have a wusthof too. It's a good knife but it came dull as fuck so I'm taking points off for having to sharpen it with a wet stone like two weeks in

[Anonymous No.17563602]

>>17560132
>3/32" at the spine
>fucking thick
Do you cook with razor blades like some goodfellas wannabe?

[Anonymous No.17563612]

>>17556524
This. I have and use higher end knives but the victorinox 8" chef knife is a workhorse.

[Anonymous No.17563630]

Messermeister Meridian Elite and yes I love it. I also have a few Kiwis that I use for beaters. They're cheap as hell and the steel is soft so you have to sharpen them more frequently but they hold up and get razor sharp.

[Anonymous No.17563716]

My ex came with a set of cutco because she used to sell them door to door as a teenager. They were 'ok' but she was convinced they were basically the best knives in the world. I didn't think about it too much, they were pretty good and better than anything else I came with at that age. I used to work as a cooking demonstrator and we used sabatier for everything which I appreciated, but didn't really care about too much, mainly it was the sharpness that I cared about, otherwise it was just what you were given at work. When we broke up and I found myself needing a kitchen knife beyond the 5" utility knife I had liberated from work I went and bought a set of kitchen devils which was a $30 plastic handled basic knife set. I've had that set 13 years now and everything had been fine, I just keep them extremely sharp though there isn't a lot of blade left on the chefs knife now. I recently bought 7 piece set of 1.4116 and a 8.5" chef knife in VG10 and I fucking love them to be honest. The santoku especially I enjoy it is almost completely flat without any rock and that it lacks any bolster and it is really easy to sharpen and the whole blade can be used for a cut, feels a little dangerous because it is sharp right by the finger recess, but I can deal. The chefs knife has a half bolster and I find it a little too fine an edge for the geometry, it is shaped for slight rocking but is maybe a little handle heavy especially with the bolster so a bit weird it is built like that, but I find it easy to pinch up on and change the balance point so not a problem, need a bit more time to get fully comfortable with them and the differences in material and sharpening.

[Anonymous No.17563895]

>>17552467
not bad, but mine is better

[Anonymous No.17563981]

Shibata Koutetsu 240mm is my main knife atm. Really liking it.

[Anonymous No.17564088]

I've learned to cook with the same 20cm Wustof classic since I was a teenager. I like the knife, but I'm considering trying out santoku knives. Do any anons have any advice? Which price brackets are where you start to see diminishing returns? Does anyone have any recommendations?

[Anonymous No.17564125]

>>17563895
I like the lack of bolster

[Anonymous No.17564134]

>>17563981
very nice

[Anonymous No.17565265]

question for Shigefusa guy. retailers say the steel is treated to ~61 HRC. knife nerds seem to think more hardness = better steel, so that a 65+ is a good knife and a 61 is just ok

what's special about the Shigefusa's Swedish steel that makes it outperform other softish carbon steels like sk-95, white #2, etc?

also is it the same Swedish steel as the one Misono uses or no

[Anonymous No.17565366]

>>17565265
It's more complicated than bigger number, more better. 66 hrc is also really, really pushing it for almost any high carbon used in kitchen knives. I would be dubious of the claim. 62-65 is a very hard blade. I made a 70 hrc zmax kitchen for myself, lol. It's obscene. Don't do it.

Amyways, I don't think the specific steel is known, so I can't really comment on the alloy, but I will say that a mastery of proper heat treatment can make an incredible different in grain size, edge retention and toughness.

[Anonymous No.17565416]

I think I need this 600mm turkish knife just to mog the cleaverfags

[Anonymous No.17567069]

>>17565416
Look unwieldy and overly cumbersome.

[Anonymous No.17567230]

>>17567069
maybe for a little baby man. if that's you then by all means stick to your little chinese cleaver

[Anonymous No.17567877]

>>17559094
Yeah, if you mostly do slicecuts theres no reason to go high grit when sharpening. High polish edges are for those fancy tricks like the grape slicing or splitting hairs.

[Anonymous No.17567902]

Run of the mill chef’s knife from Ikea which has served me well for over 7 years now. Holds an edge well, has a full tang so it’s nicely balanced, and no rust spots.

[Anonymous No.17568354]

>>17565416
i like the high quality flap disc polish

[Anonymous No.17569730]

Are mac knives ok?

[Anonymous No.17570187]

>>17569730
move my Mac