/knife/ knife general

[Anonymous No.18136179]

Just had my first gyuto delivered, a Fujiwara FKM. For some reason it’s single bevel, everything online implied/said it was 70:30.

Should I sharpen it to that or keep as a single? I didn’t consider using a single bevel till now, presumably it’ll be more delicate and need gentler cutting than a 70:30/50:50?

[Anonymous No.18136183]

>>18136179
my knife cost about 15€, bought it 7 years ago

still good

[Anonymous No.18136208]

>>18136179
I have a sujihiki that's 70:30. Rather than sharpen it to 50:50 or 90:10, I've kept it as is. You just have to remember that that angle is there and tilt the knife differently cutting sometimes.

[Anonymous No.18136223]

Bros. It finally happened. 270mm sujihiki. A little bummed it isn't a gyuto, but I don't have a sujihiki and am very much looking forward to adding it to my collection.

I'll do an unboxing when it arrives.

>>18136179
Try it out and see if you like it. It should feel sharper than a 50/50. You are right handed, right?

[Anonymous No.18136259]

>>18136223
Very nice.
>It should feel sharper than a 50/50. You are right handed, right?
Yes and yes.
I think the backside is flat rather than curved as most single bevels are though. If food sticks too much I’ll probably trim to a 70:30.

[Anonymous No.18136298]

How do I fix the chip bros...

[Anonymous No.18136317]

>>18136179
try not to fuck it up like mine

[Anonymous No.18136338]

>>18136298
Bench grinder

[Anonymous No.18136342]

>>18136317
>oh no, scratch marks
Shit happens, especially if you use it all the damned time.
>>18136298
Eh that's a big chip. If you have the extra money, send it to Eversharp in Minnesota, assuming they're still open. They were the only non-factory location in the US allowed to sharpen Wusthof knives. They have awesome water-cooled machinery.

[Anonymous No.18136345]

>>18136298
You need to use a low grit stone or better yet a low grit diamond plate and work back the entire edge evenly. Basically sharpening the blade down past the chip.

Your chip is kind of severe, so you may want to pay someone to do it.

>>18136317
Nice. You even got scratches on the bolster.

[Anonymous No.18136349]

>>18136338
Don't ever do this, the friction will heat the blade and ruin the temper. You don't have to turn the blade glowing hot to fuck up the hardness. Yeah you can mechanically grind down a blade but it needs to be cooled during the process otherwise the edge ends up soft as fuck.

[Anonymous No.18136352]

>>18136298
That's a big chip. Use a sharpening stone, preferably below 400 grit. 600 will also work but take longer. A 1k is going to take too long. You can also get it repaired profesionally at this point, that's some severe damage, but I have fixed worse with a cheap 20$ synthetic noname combination stone on the 600 grit side with a lot of time and elbow grease. Had to re-level the stone twice in the process though.

[Anonymous No.18136358]

Dumping the guide, so people with no fucking idea where to start can read it.

[Anonymous No.18136361]

>>18136358
(2/3)

[Anonymous No.18136367]

>>18136361
(3/3)

[Anonymous No.18136425]

>>18136298
How did it chip, did you drop it ?

[Anonymous No.18136429]

>>18136425
I didn't. A family member did. I don't know how. I don't let them use my other new knife

[Anonymous No.18136441]

>>18136429
That sucks, you should let them pay for regrinding it.

[Anonymous No.18136448]

>>18136425
>>18136429
I actually did something similar, though smaller, to my Messermeister. I'm comfortable using it as a work horse, and would use to spine to pop things off. I fucked up one day and had the knife backwards, slammed the blade against the metal lid of a bottle.

[Anonymous No.18137083]

>>18136441
Or you could make them get you a nice 400 grit atoma diamond plate to do fhe work yourself.

[Anonymous No.18137116]

my knives
Got a bunch of edge guards from aliexpress a few days ago, and looking to get a knife roll later on, incase i need to take them to work. As it stands, they literally just rest on that magnetic strip 24/7 for the last 5 years.

[Anonymous No.18137132]

Knives are all about the handle for me, a handle must be comfortable with not 'sharp' corners.
Fibrox is honestly the best put there.
As for the blade, it doesn't really matter, you decide what angle you grind it to and how often to maintain it. Harder metals just mean you do t have to do it as often but I dont mind touching up my knife regularly

[Anonymous No.18137355]

>>18137132
Your metallurgy/materials engineering is a little off, but I completely agree with you that great fit and finish is often overshadowed by steel type and is arguably more important for home cooks.

[Anonymous No.18137374]

>>18136183
Based

[Anonymous No.18137395]

>all my knives are dull as fuck
>decide to finally get a decent sharpening stone
>it comes in the mail
>realize I don't want to ruin one of my nice knives by sharpening it wrong
>go to dollar store to by a practice knife for a dollar
>it's sharp as fuck
>go back and by five more dollar knives
>put the sharpener in a drawer and move on with my new dollar life

[Anonymous No.18137413]

>>18137395
Sounds like you're a knifelet.

[Anonymous No.18137429]

>>18137413
knife try, kid

[Anonymous No.18137462]

>>18136179
>Should I sharpen it to that or keep as a single? I didn’t consider using a single bevel till now
Why are you asking?
Bro, it’s YOUR knife. You bought it. You own it. Do whatever the fuck you want with it.
Sharpen that shit to whatever angle you damn well please. You don’t need permission.
It’s not an usuba or something mechanically meant to be single-bevel, it’s a gyuto. Make it yours, anon-kun.

[Anonymous No.18137463]

>>18136298
I'd look around in your area for any commercial sharpening companies for that big of a chip.
Evening that out on a stone by yourself would be awful.

[Anonymous No.18137469]

>>18137463
Don't forget it may need thinning as well, which is even more torturous to do by hand.

[Anonymous No.18137506]

>>18136349
Bruh, what?
Not that anon, but it takes literal seconds to remove the material needed to make a new edge with a chip like that. It isn’t reaching temps that alter the properties of the steel. I fixed a similar chip in a knife made of ginsan/gin3/silver#3/whatever steel using a tiny grind wheel on a dremel, because I’d rather use a cheap wheel than a nice stone for removing that much material.
Of course I’m assuming anon meant just remove the material to make a new even edge surface with the bench grinder, and then sharpen that edge properly. Trying to sharpen with a grinder is going to do exactly as you said unless it’s like a proper wet sharpening wheel.

[Anonymous No.18137545]

>>18137506
I think he was being a bit dramatic. You do need to be really careful when using any powered abrasive to do repairs on a HT'd knife.

All non cooled powered abrasives used for sharpening will reduce edge retention. No matter how careful you are it only takes a split second to hurt the temper right at the very edge of the blade.

[Anonymous No.18137587]

any mario knife bros in thread?

[Anonymous No.18137589]

>>18136179
>Not using a Overly Large Wario Cutlass
>ngmi

[Anonymous No.18137594]

>>18137587
Mario uses a full bolster knife? Lmfao. Absolutely Pathetic.

[Anonymous No.18137609]

>>18137594
>bolster roflmao topkek xD
Weirdly enough, reality doesn’t care what some autistic spergs think.

[Anonymous No.18137614]

Does anyone know what the actual name of this knife is? I have been using it my whole life because I saw it in thomas the train. I never thought to get any other knives due to this being the default image of a knife in my head.

[Anonymous No.18137622]

>>18137609
Ummmm? Idiot. It's a full bolster that's the problem if you literally knew anything. How about you go back to knife preschool i don't think you were paying attention.

[Anonymous No.18137626]

>>18137622
Zoom along, little zoomcunt.

[Anonymous No.18137630]

>>18137622

[Anonymous No.18137633]

If mr krabs was unironically real and not some dumb faggy kid show, what knife would he use? I personally think he would use a snatoku knife due to his exotic nature.

[Anonymous No.18137644]

>>18137614
Serrated sheepsfoot knife or maybe breadknife.

[Anonymous No.18137648]

Hey anyone else exclusively own steampunk knives? I thought it was pretty common but I got laughed at pretty bad recently

[Anonymous No.18137654]

What do we think about double edged knives? Logistically, 1 knife with 2 different uses would be a good idea.

[Anonymous No.18137662]

>>18137644
thanks knife bro

[Anonymous No.18137666]

>>18137626
Aite dawg, off to ye mum's house then. I sharpen her knives, and she hardens my steel if yah catch my drift

[Anonymous No.18137668]

>>18136179
I don't see any reasons to have a single bevel knife. They are just harder to use without any pros.

[Anonymous No.18137677]

>>18137668
They're a lot sharper and easier to sharpen which allows them to be even sharper, practically speaking.

There's some convenient techniques tou can use with them as well. Skinning fish is one example where a single bevel excels.

[Anonymous No.18137691]

>>18137677
Hmm ok. I can see them being good for skinning fish so you can get really close to the skin.

[Anonymous No.18138574]

>>18136298
That looks like one of those cheap chinesium knives they sell on Amazon as if they’re Japanese. I doubt it would be worth having smit professionally rebeveled.
>Shogun Series X
Most of the price tag was profit. You paid to line some chicom’s pockets with golden American dollars, and the chicoms taught you to not buy their garbage steel alloys. Time to buy a real knife.

[Anonymous No.18138585]

>>18136179
Fujiwara FKM gyuto is not a single bevel knife. You’re just stupid.
> Blade Grind and Edge Shape: Double Bevel Edge 70/30
The 30% edge is just that much smaller. You are mistaking a small bevel for no bevel. Stop being a stupid idiot.

[Anonymous No.18138604]

>>18138585
>not a single bevel knife
I know. I was wondering if, as it came like that anyways, whether it was worth keeping to see what it’s like, or to just fix it back to 70:30 because keeping it would be stupid/bad for the knife. I p much already decided on the second option by now.

I am 100% sure there is no second edge by the way. Phone isn’t good enough to show it in pic though

[Anonymous No.18138622]

>>18138574
>being this much of a knifelet
Go be retarded somewhere else. The brand name is literally stamped on the blade. It’s a Canadian company with a factory in China, and that particular range of their knife is made of Japanese steel.
Japanese steel is known for chipping/breaking if abused or dropped on a hard surface. It’s the trade off for increased hardness and edge retention.

[Anonymous No.18138625]

The best knife is Yoshi Blade. You won't need another knife ever again.

[Anonymous No.18138657]

>>18138604
Not that anon, but he makes a decent point.
You’re talking about a knife with a pretty thin grind to begin with; the 30% side isn’t going to be a super easy angle to see without some magnification.

Regardless, if you are in fact correct, it means you received a new knife which was sold with a manufacturing defect. Why not just exchange it?

[Anonymous No.18138658]

>>18138622
>hurrrr it’s it Chinese…it’s just made in China, big difference
>it’s properly owned by proud Canadians, Li “Hank” Xing and Ye “Jerry” Wang!!!
Shill.

[Anonymous No.18138669]

>>18138604
>>18138657
The bevel it comes with is irrelevant anyway. Just put your own edge on your knife, like anybody else.

[Anonymous No.18138985]

>>18138658
You are buttfuckingly retarded.

[Anonymous No.18138990]

>>18138985
>>18138622
Go be a shill somewhere else, Chang. Nobody wants your chipppy Chinese mystery metal.

[Anonymous No.18139457]

>>18136223
based

>>18136179
I've changed a single bevel into 70/30 and really liked the results, it's not hard to do and it won't ruin the knife. I don't really see the point of a single bevel gyuto, so if it's not what you want, go ahead and add a shallow back bevel on there.

[Anonymous No.18139485]

>>18136298
1. plan a new edge and mark it on the blade
2. grind the edge of your knife until you remove enough material that you bring it back to the new profile you marked
3. sharpen the knife. now you have a shitty knife
4. thin it until it doesn't wedge too badly anymore, like you would do with any shitty knife

optional: refinish with sandpaper. I find wrapping it around a rust eraser helps me get good contact and sand quickly

[Anonymous No.18139509]

>>18138990
>>18138574
There are plenty of good chinese knife manufacturers. The thing is they make chinese knives. For the chinese market.

[Anonymous No.18139593]

I was sharing a house with some friends this week and took a risk of bringing this and letting anyone who wanted use it. I figured a bunch of upper middle class gays were probably a little smarter about taking care nice things than the average heterrhoid, right? Well, I caught a few spots of rust on it from sloppy drying so not a totally safe assumption but it's true not a single chip and other than improper drying I never saw anything that would qualify as abuse and there was no prompting on my part and many meals prepared. Gays +5:Heterrhoids -3 (I've had multiple knives harmed by heterrhoids in my time, never trust a 'rrhoid, just don't, you'll regret it).

Anyway the highlight was when one of them was yakking on the phone with his mom while chopping and he was all "me ENCANTA este cuchillo" not knowing I was eavesdropping, I heard that shit and my mission is clear, that I've planted the seeds my goal is to surreptitiously turn him into a full knife autist.

As always I appreciate my followers it helps a small blogger like me like you wouldn't imagine, please hit the share button if you liked this post, until next time knife anons.

[Anonymous No.18139597]

Oh that one knife guy is a faggot. Good to know I will remember this

[Anonymous No.18139624]

am i forcing a patina correctly? I scrubbed the knife with a magic eraser for about 30 minutes first then cleaned with 91% isopropyl. Im use stone ground dijon because i dont have any yellow mustard left

[Anonymous No.18139648]

>>18139624
Any acid will work, so yeah. Cleaning the blade very well just means less chance of a splotchy finish. A couple cycles of dish soap + hot water is also reccomended.

You can just dunk the blade in a container filled with vinegar as well.

[Anonymous No.18139768]

My best knife is this old Bahco. I'd like to know how old it is but I can't find any information about it. Best I've found is this commercial from 1962
https://www.youtube.com/watch?v=jO-VtpHRe1Y

However mine looks even older.

[Anonymous No.18139819]

>>18139768
Does the company still exist? You could ask them about it.

[Anonymous No.18139833]

>>18138990
0/10 bait

[Anonymous No.18139862]

>>18139624
>Im use stone ground dijon because i dont have any yellow mustard left
lol, someone already posted it, but you can use anything acidic enough. The reason people say mustard is because it's a common household item and it is food safe. The patina process on carbon steel is very similar to the bluing process used on guns, which itself is a kind of controlled rusting. Carbon steel will patina naturally as you cut acidic foods with it as well. Forcing a patina is just a quick way to seal up the reactive surface so when you cut acidic foods, you don't get any after taste.

[Anonymous No.18139879]

>nnnNNOOOOOOOOOOOOO, YOU'RE NOT SUPPOSED TO POINT OUT THAT DALSTRONG IS MADE IN CHINA
>IT'S MADE BY CHINESE, TRUE, BUT THE BUSINESS POSTAL ADDRESS IS BASED IN CANADA
>THAT MAKES IT A CANADIAN KNIFE!!!
>YOU'VE HURT THE FEELINGS OF THE ENTIRE 1.3 BILLION CHINESE PEOPLE!!!
This cope is unreal.

[Anonymous No.18139936]

>>18139879

[Anonymous No.18139997]

>>18139936
Such rehearsed shit. I can't post gore on /ck/, but the Chinese aren't about getting strong together. They don't give a fuck about each other. They'll run each other in the road, then back over the person to make sure they're finished off because you have to pay for people's medical expenses after an accident.

[Anonymous No.18140017]

>>18139819
Yeah they exist but only sell tools. They're more known for inventing the adjustable wrench. Did some digging and the company name on the knife, AB Bahco, was established in 1954 so I've narrowed it down.

[Anonymous No.18140024]

>>18139936
Pic rel is what the Chinese think of their fellow compatriots

[Anonymous No.18140026]

pulled the trigger on one of these. are they a meme or did I make a good move

[Anonymous No.18140036]

>>18140024
More comfortable than living in California.

[Anonymous No.18140075]

>>18139862
i jerry rigged this bitch together because the mustard just made the knife have a few tiny bits of black and nothing else. Ill use a torch to just burn back on the black stuff i accidentally took off with the mustard so it looks more even again

[Anonymous No.18140085]

High carbon all day every day, Honed to 18°. Max price 50 bucks.

SS, 20°, and japanmeme faggets are disregarded, not even worth a reply. Suck it knivelets.

[Anonymous No.18140094]

>>18140075
I'm not sure why you would use a torch except because you hate properly heat-treated steel?

[Anonymous No.18140097]

>>18140075
The only heat you should be using is through the vinegar. You'll end up ruining the temper if you're going for the 1000 degree knife challenge. Give the blade like 4 hours with room temp vinegar. Boiling vinegar 30 minutes.

If you have ferric chloride you can do it in 3 minutes with a 1 part FC 3 parts water mixture.

[Anonymous No.18140099]

>>18140036
>cherry-picking
Classic chicom "argumentation."

[Anonymous No.18140102]

>>18140085
autism.

[Anonymous No.18140114]

>>18140099
I'm an American jackass, whereas Californians aren't.
>>18140094
This. Though I've bought 5 dollar knives and improved the temper at home... I wasn't using them in the kitchen though.

[Anonymous No.18140125]

>>18140097
thanks for the tip

>>18140094
I want a cool black and white perfect finish on it like pic rel. Thats literally the only reason

[Anonymous No.18140143]

I wonder why knife fags are so eager to parrot CIA propaganda about China. what could be the reason...?

their knives are shit though, no argument there. although some anons swear by the IKEA ones. I'll stick with my overpriced weeb knives thanks

[Anonymous No.18140213]

>>18137654
that's a garden trowel

[Anonymous No.18140383]

I have an expensive Japanese-made Gyuto and an oak endgrain board, but I'm still not happy

[Anonymous No.18140387]

>>18137654
Aka a dagger.

[Anonymous No.18140393]

>>18140026
I've had a few for years. I like them.

[Anonymous No.18140639]

>>18140383
same. I've got my sights on a new expensive gizmo though and I think this time it'll make me happy for real

[Anonymous No.18140647]

>>18140383
You need a japanese rubber cutting board.

[Anonymous No.18141087]

>>18140026
probably a decent knife. but also a meme.

[Anonymous No.18141114]

>>18140125
That isn't a standard patina. If it isn't scale residue from the forging process (which it should be, if it's an honest blade), then it's some other finishing process meant to mimic that.
If your knife is supposed to be 100% carbon steel without a different cladding and it took no patina, there may be a clear lacquer or something like that on it.

[Anonymous No.18141125]

I was browsing Amazon, and saw that these 3 somewhat similar slicing cleavers were all fairly well regarded after doing some web searching.
Anyone with any experience with these brands got any advice on which would be best? Really don't know much about the Chinese side of knives but am quite interested in getting a slicing cleaver of myself to try out.

[Anonymous No.18141135]

>>18139624
Isn't this the knife that used some sketchy lead contaminated steel? The handle looks similar.
I'd be leery of any chinese knife that isn't coming from at least CCK or SBZ.

[Anonymous No.18141136]

>>18141125
Just get the cheapest one. It doesn't really matter

[Anonymous No.18141143]

>>18141135
Where'd you hear about lead contaminated steel?
It'd be rare for any modern steel to have lead in it. Given that lead tends to be more expensive than steel and is rarely going to be mixed in to anything without a reason.

[Anonymous No.18141149]

>>18141143
Lead is added to metals to enhance machineability. Common in brass, but ferrous alloys can also have added lead.

Still it would be weird to have it in knives...

[Anonymous No.18141150]

>>18141135
>>18141143
It's a somewhat truthful meme because Chinese stuff is a grab-bag of who knows what. They make some decent things, but if you don't know what you're getting, you really, truly don't know.

[Anonymous No.18141163]

>>18141143
It's only a problem if you are getting one of those aliexpress knives advertised as "hand made/hand forged" and the maker can cut corners by using scrap steel. None of the knives in >>18141125 will have this problem because they come from large established factories.

[Anonymous No.18141171]

>>18140143
>>18139879

[Anonymous No.18141188]

>>18141149
Hmm perhaps.

>>18141150
>>18141163
Sure, but when you're buying some 'home forged' scrap steel knife, the worry is more about excessive carbon content where its practically just pig iron, or poor heat treat.
It'd be pretty odd to have any significant amount of lead in the knife just because of where the blade material is likely being sourced from.

Maybe if they were casting the knives out of pot metal or something there could be some lead in it, but that'd be very uncommon to encounter outside of some extremely odd antique knives.

[Anonymous No.18141198]

>>18141171
what a lazy, low-quality reply. spooks aren't sending their best

[Anonymous No.18141213]

>>18141188
Agreed. It's why I said somewhat truthful and called it a meme. It's an overall quality assurance issue. Much of it comes from building materials found to not meet customer specifications, even mid build. As in, they tested the materials before contracts were formed, then tested again after running into issues while building the project, and the steel failed. So it's not a lead-specific issue. It's an over simplified meme, like beans and rice.

[Anonymous No.18141224]

>>18141125
I have a CCK 1912 and the shibazi knife in your pic. Between the two I prefer the CCK, it's a little lighter which suits me better and more comfortable to hold. I still keep the shibazi around for squash/melons and hand mincing meat.

[Anonymous No.18141304]

>if you point out that a broken knife was made in China, you are "CIA"

[Anonymous No.18141345]

>>18141304
if you float around every board on this website looking for any opportunity to post anti-china propaganda about how they lock people in concentration camps or whatever, yes, you are either a deeply psyopped person going through a mental breakdown or you receive a salary from a three letter agency

this thread is about knives, if you want to rag on cheap junk knives from China that's fine, but the other shit is irrelevant and it glows

[Anonymous No.18141364]

>>18141345
>if you float around every board on this website looking for any opportunity to post anti-china propaganda
That's you, except for pro-ching chong propaganda. I just come to knife threads when I see them.

>and it glows
You chicoms have zero self-awareness. All of you spout the same bullshit.
>y-you're CIA!!
>b-but what about America!
>we have a more free economy and better capitalism than you do!
>come to Xinjiang and see for yourself! there's no forced labor!

Same hivemind shit, different drone spouting it off.

[Anonymous No.18141379]

>>18136179
Stop being a weeb bitch and get a real american knife.

[Anonymous No.18141415]

>>18141213
Writing this also made me think of a disclaimer sort of blurb that All-Clad used to have on their website. People started complaining to them about their lids not fitting well, having more imperfections than they used to, and various other issues (even instances of corrusion under normal use) with them enough that All-Clad used to have a small article on their site explaining that many of their lids were now made in China, but that they still felt confident that the lids would perform adequately, or would be replaced. I don't see it on the site anymore. Maybe they moved it into the FAQ section and I just haven't found it yet, or maybe they got rid of it entirely after complaint volume dropped off or after they started outsourcing an entire line of their cookware to China.

[Anonymous No.18141968]

>>18141345
I want to rant about shit vendors. There is like billion shops with cheap (decent looking knifes) these cuts all specify thats Vg10 and ofc they are made from chinese garbage steal. Also there is one big shop in czechia that sells rebranded chinese knifes as their own. Fuck Em. Also order some Boker cottage knife its cheap but I am loving the look of it.

[Anonymous No.18142064]

>>18137545
>You do need to be really careful
you just need a proper and freshly dressed disc. if the steel heats up its time for redressing.

[Anonymous No.18142247]

>>18141968
Looks like what I wish Chicago Cutlery was. Simple, well made, no-nonsense, ergonomic. Chicago Cutlery got pretty close with one of their oldest lines still in production (pic related), but the blade is stamped and so thin it flexes like a cheap spatula. They took lower price point too far.

[Anonymous No.18142255]

>>18141114
>That isn't a standard patina
boiled black rust and millscale is the same compound, magnetide

[Anonymous No.18142265]

>>18142255
and yet it's not a standard patina

[Anonymous No.18142311]

>>18141415
Lids not fitting well? That's not a "china bad" thing that's either people being superstitious about the made in china thing or all clad being completely negligent and just sourcing a random lid stamped with a die that they didn't even design. You don't even notice shit like that unless it's like 5mm off. More likely it's just retards being retards, I'm now less willing to believe all the complaints about all clad going downhill. I figured it was something like the bimetal bonds being bad or the finish being shitty. Things that would actually be explained by cutting corners. It doesn't save you any money to use the wrong die.

Don't get me wrong I'm a weeb and would never buy a made in china chef knife any more than I'd buy a g*rman knife or a burgerstani knife, but sometimes the sinophobia goes into silly land to the point of no longer being credible. Maybe that's the point. False flagging.

[Anonymous No.18142482]

>>18141379
Are there any good American production knives?
I know of Lamson, but they're pretty spotty in quality.

[Anonymous No.18142501]

>>18142311
If you use the word “sinophobia” to run cover for commies, then you are a shill.

[Anonymous No.18142543]

>>18141379
as someone who has and uses both, weeb knives are much better lol

cutco is good for family who abuse knives though. after thirty years of use and hundreds of dishwasher cycles they are still in good shape (other than the edges, which were dull and slightly chipped)

[Anonymous No.18142552]

>>18141379
A real American knife is handmade by your local bladesmith not some soulless factory knife.

[Anonymous No.18142556]

>>18142311
>evidently knows nothing about lathe turning nor various other metal crafting processes, let alone the effects material qualities can have on such processes
>boils it all down to phobia
Yeah, I'm the idiot here.

[Anonymous No.18142566]

>>18142556
>The strength of the phobia mishapes the lid.

[Anonymous No.18142586]

>>18142552
fuck off. factories are a good thing, they make it possible to create high quality products at low prices. the great tragedy of the last half century has been the willful destruction and financialization of America's great industries

[Anonymous No.18142630]

>>18142552
The US literally created the mass interchangeable part factory system.
There's nothing more American can a mass produced product.

[Anonymous No.18142638]

>>18142586
It's impossible for a factory blade to be as good as one a proper bladesmith makes. Not saying a factory blade can't be good just not as good.

Also fuck the industrial revolution that shit was a deal with the devil, no cap.

[Anonymous No.18142663]

>>18142630
I like to think of what made america, america from an earlier time when tight knit, and moral communities of people looking for a better life went west to start a life. Manifest destiny and all. During those time a local blacksmith that made quality knives would be an indispensable asset to the community.

Mass Industrialization destroyed so much of what we used to have, and for what? The lie of a more comfortable life? Look at us now.

[Anonymous No.18142677]

by the way you can expect this annoying ass jingoism to increase over the coming year as the US prepares for a confrontation with China over Taiwan and ramps up the infowar. We know feds post on 4chan and we know they are running psychological operations against China, both of these are impossible to deny. So yes you will see more anons shitting up your knife threads with moaning about death camps for wiggers and so on. As I said some of these individuals might just be very psyopped normal people posting their opinions, kind of like internet atheists in the oughts would bring their favourite topic into every discussion. But some of these anons will be actual federal employees doing gorilla marketing for "The West" (the dollar market world empire) and you should just be aware and prepare your mind for that assault

I don't want to end up being that Englishman who thought the subhuman Germans were throwing babies onto bayonets, I'd like to keep in touch with reality, and I hope you anons can too. I'm as racist as the next guy generally but I don't like the weird derangement experiment they're running on /pol/, I think the shitlibs are actually right that something dark emanates from that board, like evil from the deep woods in Twin Peaks

just don't believe everything you see online ok? if you're not a newfag you should know that by now

[Anonymous No.18143008]

>>18142663
Manifest destiny was driven by mass production factories out in the East.
Industry conquered the West, not individual settlers.

[Anonymous No.18143040]

>>18141379
Japanese chef knives look cooler

[Anonymous No.18143055]

>>18143040
Aren't they just based on French profile knives?
Get a Sabatier style knife.

[Anonymous No.18143156]

>>18143055
not always, some are almost german. mainly people just like that Japan makes a wide range of knives that look good and cut well, something nobody else is any good at anymore

[Anonymous No.18143158]

>>18141379
I've had the big knife in picrel for 8 years and it was a huge upgrade over my old cheap knife, but is it possible to get a huge upgrade over this one or is it close enough to the best you can get to not be worth it?

[Anonymous No.18143165]

>>18143055
Not him, but, well yeah. I'm not a weeb and I think lots of independent US smiths make cooler knives than lots of Japanese smiths, but I agree that most Japanese chef knives look cooler than CUTCO. More importantly, they don't have the hideous hollow grind, and even the most basic wa handle is more ergonomic than the weird handle CUTCO uses. I say more importantly because those affect performance and comfort (which ends up affecting performance). I also disagree with your picture of the German bevel and handle. While I've seen it before, the bevel ending so soon at the heel and the handle shape is hardly representative of an overall style.

[Anonymous No.18143364]

>>18143158
there are many forged jap knives around $200 that will be a very big step up, especially the carbon steel ones. a munetoshi will feel far better to cut with than a cutco, no question about it

I don't even think cutco are all that bad, I have one and I use it for cutting tougher things where I don't want to risk chipping my best knives. It's not a great knife but it's durable and it takes a decent edge.

[Anonymous No.18143935]

>he pointed out that a low quality product was made in China
>ITS TIME TO TALK ABOUT THE INCREASE IN JINGOISM
God forbid the Chinese are ever held accountable for anything, sheesh.

[Anonymous No.18144689]

>>18143055
>Aren't they just based on French profile knives?
only the Gyuto. even then it's a thinner blade and harder steel than typical french knives.

[Anonymous No.18144736]

>>18137116
Welcome back fullbolsterbro

[Anonymous No.18144747]

>>18139997
>Such rehearsed shit.
Implying rehearsed stuff is inherently bad, literally proving the webm right about the wests blind worship of individualism. If it's a moral/good lesson who cares if it's rehearsed/socially conditioned.

[Anonymous No.18144756]

>>18141125
I own the shibazi and am very happy with mine. No idea how they compare to the others, but I really like the handle on it surprisingly. Egonomincs are great too, I really have no reason to complain.

[Anonymous No.18144766]

bros i want a left handed deba...........how do i get one affordably

[Anonymous No.18144771]

>>18144766
Find a rusted up and used one on ebay. Restore it.

[Anonymous No.18144784]

>>18144766
hocho knife has lots of them including some cheapish ones

or buy some rough ones on ebay like anon says

[Anonymous No.18144802]

>>18144747
>being a puppet is good
>you should exist for the welfare of others
>ignore the people on top profiting on that
Fuck off insect.

[Anonymous No.18144820]

>>18144802
you are a mental midget throwing a temper tantrum

[Anonymous No.18144941]

>>18142501
Irony coming from someone whose default explanation for everything he doesn't understand is "gommunism", btw my parents are from Taiwan and they did a lot of business in the PRC before they retired hence why I'm not under the erroneous impression that the rest of the world lives in mud huts like the average dumb rustbelt meth addict whose dad got laid off from the box factory and that was the last anyone in the family worked a paid job.

>>18142556
3 days after the 53rd anniversary of the moon landing, an american worker argued (using a device far too advanced for his small mind to understand) that making round pieces of metal within 5mm tolerances is advanced technology that the chinkoid rat men commies couldn't possibly have mastered yet. We're living in the scifi dystopia alright.

[Anonymous No.18145068]

>>18144802
>incapable of engaging with the argument so he has to invent positions to get mad about
pottery

[Anonymous No.18145135]

>>18145068
I disagree with him but he was actually making a point that accepting any moral framework handed to you tends to reinforce structures of control which exist to serve the powerful. that morals as such are chains forged by tyrants to keep their slaves in chains, and are utterly different from the true knowledge of good and evil which comes from the conscience alone and cannot be coerced—only when man is in a state of freedom can he seek what is true and good, and under the wild light of truth, grow in virtue and in the knowledge of good and evil which empowers him to act rightly. Therefore a state which binds man to rehearse his morals and to neglect truth, for fear of stepping beyond the tight thought-boundaries which have been set for him, will make men who are craven and cynical, whose behaviour appears good but is driven only by fear, and who do not love one another nor value what is true and good, but live out a kind of cramped, sad, frightened, bug-like existence.

this is how Americans see things, and there are grains of truth mixed into this grand narrative of theirs, but it's very funny that they think this is how all Chinese are and never how Americans are. even when you point out that many Americans are like this, they just lament that it's China's influence somehow lol. intelligence agencies are encouraging them as much as possible to see China as literally the devil on earth corrupting the souls of free Americans, or the kingdom of the antichrist, or some such foul rotting corpse of an ancient empire, spreading a thick, choking miasma of tyranny over all the earth. I don't even know what to say to Americans when they get going about this, they are so sure of themselves. they are going to talk themselves into starting WW3

[Anonymous No.18145139]

knives?

[Anonymous No.18145141]

>>18145139
what's more important, staying on topic or preventing a nuclear holocaust

[Anonymous No.18145186]

>>18144941
>waaaa, I got my ass handed to me by someone because I don't have a modicum of common sense
Just admit you don't know you're talking about from time to time and you might start to learn things.

[Anonymous No.18145187]

>>18144941
Calling you out for conflating anti-communism with racism is not “irony,” silly propagandist. Go jump into a predatory escalator.

[Anonymous No.18145212]

the only racist thing I'll say about the Chinese is that while the rest of the world was inventing the most fine and beautiful forms for their kitchen cutlery, expressing in elegant curves and points the very idea of cutting, the Chinese have continued to use a sharpened fucking square. I mean, are they retarded

[Anonymous No.18145218]

>>18144802
>>you should exist for the welfare of others
What part of co-operation and community BDO you not understand. Humans literally evolved to work together for a common good

[Anonymous No.18145238]

>>18145212
Cleavers are objectively more useful than your shun, guizi

[Anonymous No.18145243]

>>18145135
tl;dr entry level trendy philosowank crap

[Anonymous No.18145255]

>>18145243
yeah no shit, I told you I was describing how Americans see things, did you think it would be Hegel

illiterate retard

[Anonymous No.18145265]

>>18145255
hegel is also entry level trendy philosowank crap
you're not as smart as you wish you were

[Anonymous No.18145275]

>>18145265
you are conflating hegel himself with the act of citing hegel/talking about hegel

[Anonymous No.18145288]

>>18145275
>the act of citing hegel/talking about hegel
so by definition of bringing up hagelslag, you're agreeing you are a philosowank 101 student aka the most generic breed of obnoxious nu4chan faggot on this site nowadays?

at least honesty is one of your strong points :)

[Anonymous No.18145296]

>>18145212
The Chinese cleaver is the peak of knife design.

[Anonymous No.18145298]

>>18145288
nice deflection, so are you going to admit you don't know the difference between Hegel's work and the typical pseud's post about Hegel

[Anonymous No.18145329]

>>18145298
Post your knife and/or sharpening set up or gtfo. Ty.

[Anonymous No.18145351]

>>18145329
it's late right now so the lighting aint so good but here you go

[Anonymous No.18146141]

>another perfectly good gearfag circlejerk derailed by unemployable muttoids who can't just evaluate a product on whether it's superior or mediocre but have to inject their insecurities and red scare retardation into everything because the town factory closed in 1989 and they were one of the few households that stayed thinking it would come back one day as soon as america elected a strong no-nonsense daddy figure
sad

[Anonymous No.18146305]

>>18136179
That looks like the knife from Goodfellas

[Anonymous No.18146340]

>it's another retard gets insecure about the reality of the poor workmanship from his pet country and tries to boil it all down to phobias and cynicism

[Anonymous No.18146428]

Due to me trying to cover my bases on Ebay I now own a Shun Classic 6" (VG Max) and a Shun Kaji 6" (SG2). Which one do I sell?
I got the Kaji for really cheap because it had a chip in it, but I have since grinded that out and it is back in perfect condition.
I'm loving both. They sharpen up really nicely and I've only needed to do some stropping on each once in the 2 months I've been using them.
However, one has to go. I don't think there's any reason I need two 6" chef knives. I want to sell one to finance a better 8-9" chef knife, so which one should I sell?

[Anonymous No.18146436]

>>18146428
sell whichever one you can get more money for

[Anonymous No.18146554]

>>18136358
>>18136361
>>18136367
unironically good advice

[Anonymous No.18146559]

>>18140036
not gonna lie, those slave quarters kinda do look comfy

[Anonymous No.18147477]

I am waiting for the day when some blacksmith marries Japanese quality with old European sensibility

[Anonymous No.18148248]

rate mine
can't post a timestamp because it's at work
fun fact: I never use it nowadays because i'm a pastry chef now

[Anonymous No.18148292]

>>18146428
Sell them both. Why the fuck do you want a 6" knife that will chip when you use it?

[Anonymous No.18148500]

What's a good knife for cutting sushi rolls? Rice is super sticky, need something nonstick.

[Anonymous No.18148620]

>>18147477
>full brass bolster

[Anonymous No.18148677]

>>18146554
Glad some anons are getting some use out of it. I'll add a warning about full bosters and add a revision number, but I think apart from that the guide is pretty okay as is.

[Anonymous No.18148701]

>>18148248
B+

+++++ Japanese
+++ >$150
+ wa handle
- vendor photo
- nickel damascus
- stainless
- pakka ferrule
-- k-tip

[Anonymous No.18149269]

PSA: unless you are retarded, dont waste your money on a "starter knife". Just put the money towards your end game knife that you will have for life.
Got a ~$50 fibrox and imo its over rated. Its good enough that I probably wont get something better any time soon but the hand feel and stuff leaves a lot to be desired.

[Anonymous No.18149288]

>>18149269
I'd say get as cheap a knife as you can for a good quality blade. Good steel, good overall profile.
Everything else can be changed on it easily. You can sand sharp angles down in 10 min. You can replace handles. If you're dedicated you can even thin out a wedge profiled blade.
But steel quality cannot be made better.

[Anonymous No.18149291]

>>18149269
>PSA: unless you are retarded, dont waste your money on a "starter knife". Just put the money towards your end game knife that you will have for life.
starter knives aren't that bad though. when you upgrade you can keep your first knife as a beater. plus you can try things out on the stones like different bevels, thinning, etc. if you buy too nice a knife you won't feel comfortable doing that.

[Anonymous No.18149306]

>>18149288
>>18149291
fair points. I guess for me $50 was just way too expensive for a beginner knife.

[Anonymous No.18149321]

>>18149306
My 10 inch fibrox was $37

[Anonymous No.18149324]

>>18149306
Depends on what your budget is.
I personally generally recommend something like the Ontario Knife Co 'Old Hickory" chef knife as a beginner carbon steel knife.
It has a decent handle and sharpens up quickly and well. But it has a thick blade profile and sharp edges from factory.
A good knife to learn the basics of care on and how to sharpen and hone a blade while being cheap enough that there's never a worry about damaging it and losing out.

[Anonymous No.18149349]

ok

[Anonymous No.18150038]

be careful out there leftybros... vendors are selling knives with asymmetric convexity like this and calling them "ambidextrous". don't trust the descriptions, check the pictures

[Anonymous No.18150077]

>>18148292
They won't chip unless you're retarded lmao
Normal use doesn't chip these knives, it's if you try and cut through bone like a retard, drop them like a retard, use a honing rod like a retard, ect.

[Anonymous No.18150100]

>>18136179
Anyone got a top tier tutorial for cutting veggies and meat? I can't seem to get it down for veggies. Mine slide around and I can't make those neat sharp cuts. I'm also a bit afraid to do it fast since I don't want to cut myself.

[Anonymous No.18150141]

>>18150077
it's funny because Shun sells them in sets with a honing rod. I got a Shun set as a gift so I have a Shun honing rod. I get a lot of use out of it on my german beaters but why the fuck did it come with vgmax shun knives lol

also the only time I ever chipped a Shun was when I cut myself and dropped the knife into my sink. I wouldn't try to use a shun to cut jerky or french bread or parmesan rind or anything of that sort, as long as you're aware that the knife is somewhat fragile you don't even need to think about it, you will instinctively put away the Shun if you need to cut something like that

[Anonymous No.18150299]

>>18150100
Dry them off.
Cut a small flat first.

[Anonymous No.18150330]

are grohmmen knives good?

[Anonymous No.18150544]

>>18150100
watch RickTheory's channel on youtube, he is a professional cook and really knows his shit. Longtime member of the Kitchen Knife Forums and sharpening expert too.

[Anonymous No.18150552]

>>18150330
No idea, never held them and I dont know what steel they use, but judging from the width of the bevel they seem to be ground really thin at the edge. That is rare nowadays and tells me they know what they are doing.

[Anonymous No.18150554]

>>18139879
based. fuck zhang

[Anonymous No.18150560]

>>18150100
1. sharp knife
2. dry vegetables
3. flat side in contact with the board, eg slice a little off the side or cut in half
4. steady vegetable with your hand

not sure there's anything else to it really

[Anonymous No.18150826]

knife related: anyone have a mercer rules mini card? And if you do, could you scan it(or maybe you already have a high quality digital copy)
I want to make a few out of paper, and laminate them.
The metal one would be nice, obviously, but getting them in Canada is retardedly expensive. Cheapest is $35. I'm not paying that for what is a business card sized piece of metal sheeting.

[Anonymous No.18150977]

>>18150299
>>18150560
Thank you. I know it might seem obvious to you guys but I didn't actually know people dried their vegetables before cutting them. I didn't. I just thought there was some technique I was missing to keep them stable even while wet.

[Anonymous No.18151104]

>>18139593
kys faggot

[Anonymous No.18151323]

I can't believe I've been calling a literal faggot based all this time. I want to vomit

[Anonymous No.18152196]

>>18150977
The little things are what make everything.

[Anonymous No.18152356]

>>18152196
theory of the atom is not true so this cute little saying is unfortunately worthless

[Anonymous No.18152627]

>>18136179
I got myself a bone and vegetable cleaver with a bread knife and a paring knife so I think I'm pretty much set

[Anonymous No.18152771]

>>18139879
>>18139936
>>18140024
do you guys actually think that you are pissing people in China off?
you faggots seem to jump on everyone saying anything slightly positive about some Chinese dish or product and call them out as Chinese.

There is at most 1 or 2 people who may be ABCs on this board, the rest are poorfags buying cheap products.

It is kinda pathetic thinking that you can offend the non-existent disapora of a board with a random post

[Anonymous No.18152942]

>>18152627
I hope when you say:
>bone and vegetable cleaver
You mean a bone cleaver and a vegetable cleaver, not a cleaver for both. Otherwise you have got either a shitty cleaver for vegetables or a cleaver that will chip the second you use it on medium sized bones, both aren't great.
Apart from that, good setup.

[Anonymous No.18153191]

>>18136179
I got a box cutter today.

[Anonymous No.18153194]

>>18150330
They're tempered softer than I prefer, and their site give no info on steel type, other than:
"Kitchen: The high carbon stainless steel used in the Kitchen Knives range throughout the different lines, providing a Good Quality [poly & regular lines], Better Quality [full tang rosewood and full tang xtra lines], and Best Quality [forged rosewood and forged xtra lines]. Rockwell 54-56 hardness is maintained across the Kitchen Knife lines."
The heat treatment isn't necessarily a bad thing, as they'll be relatively easy to sharpen, but (like the other guy said) without knowing what the steel type is and never having used them it's hard to say. The only other thing I could say is the handles and blade shapes look good, in addition to the grind.

[Anonymous No.18153626]

trying to sharpen a petty knife right now, do i not sharpen it at a 15 degree angle? only ever sharpened chefs knives and this approach is not working for me

[Anonymous No.18153894]

>>18153626
For something like a petty, I'd for for a more acute angle myself. You're not going to cut anything hard with it.

[Anonymous No.18154233]

>>18145212
None of that gay shit matters to a real cook. Cai daos are based.

[Anonymous No.18154818]

>>18154233
I'm a real home cook and it matters to me a lot

[Anonymous No.18155804]

>>18154818
Fag.

[Anonymous No.18155861]

>>18152771
There are real CCP shills that canvas western websites to do everything they can to paint the PRC as something other than the most evil, destructive force on Planet Earth.

[Anonymous No.18155882]

>>18155861
It's a good thing America/Israel/Russia/EU/UAE/Australia would never stoop to such a low level!

[Anonymous No.18155908]

>>18155882
Whataboutism is the classic CCP shill method to deflect, once they get found out.

>there's no forced labor in Xinjiang!
>and even if there is, it's OK because America did slavery!!!!

[Anonymous No.18156074]

>roommate finds my nice wa gyuto in a wooden sheath hidden in a drawer
>I find it soaking in the sink under some pans and plates
>tip is completely gone, edge all fucked off

[Anonymous No.18156082]

>>18156074
slap the shit out of him and make him pay for repairs/replacement

[Anonymous No.18156125]

>>18156074
if you have a roommate who fishes in drawers to find the good knife, either

1. you guys need to get the dishes situation under control, or
2. he's a psychopath

>>18155908
it's not whataboutism to point out that the USA has no moral high ground to stand on. China is held to ludicrous standards. You employ prison labour and force welfare recipients to get shitty jobs under threat of losing their basic necessities. I'm not actually saying that's evil, I think as long as people are fairly paid for their labour and it isn't too arduous it's ok to make people work. But how you can do that and then pretend China is Nazi Germany because they run job centers in turbulent western regions... lol.

do you even remember how many war crimes your country committed right next door in afghanistan lmao. ooh the chinese are so evil, they are a little rough making the xinjiang muslims get jobs. not like saintly us forces who talk on video about how they gang rape afghan women until they kill themselves. I guess it's ok when you kill civilians with drones like craven fiends because you don't write "USA" on the map over the countries you occupy—that would imply some responsibility, which you will never take—you just suck their blood and leave when there's nothing left. you're the good guys!

[Anonymous No.18156132]

>>18156074
>in a wooden sheath
it's called a saya you fucking retard.

[Anonymous No.18156137]

>>18156132
now I know

[Anonymous No.18156139]

>>18156137
based

[Anonymous No.18156145]

>>18156132
which effectively translates to, wait for it
sheath

[Anonymous No.18156157]

>>18156125
>it's not whataboutism to point out that the USA has no moral high ground to stand on
That's the definition of whataboutism.

[Anonymous No.18156160]

>>18156132
Its a sheath.

[Anonymous No.18156161]

>>18156157
it's whataboutism if the question is merely "does China do anything unethical?"

if the question is, "does China act so heinously as to deserve confrontation from the saintly American Empire and her allies?" then "whataboutism" is fully fucking deserved. how dare you presume to judge China

[Anonymous No.18156463]

>>18156161
Did all the gutter oil rot your bug brain?

Claim: The CCP employs an "army" of shills to spread propaganda on the western internet.

CCP shill's response: B-b-but WHAT ABOUT America/Israel/Russia/EU/UAE/Australia???????

We aren't talking about those other countries, you insectoid fuck. We are talking about the PRC. Where you're from. You know? The rebellious state that drove its legitimate government out of the country, to Taiwan, and spent the next several decades trying to destroy its religion and culture, and falsify its history? You know, the country where there are no birds because if the people see any flying protein, they will catch it and eat it, including pigeons? You know...that one.

[Anonymous No.18157117]

knives?

[Anonymous No.18157225]

>>18153894
worked, thanks!

[Anonymous No.18157374]

>>18148677
one correction: going above 4000 grit isn't for aesthetic purposes, it sharpens, removes burr, and a smoother blade can slide more freely. it also does jack shit for aesthetics, because you're only grinding the edge of the knife.

[Anonymous No.18157636]

>>18156463
>We are talking about the PRC. Where you're from.
I'm an anglo-saxon fella from Canada

[Anonymous No.18157639]

>>18152771
I'm being called a chicom shill ITT so, no? I don't actually care about or think about chinese knives. I also get called a weeb all the time too. I only like japanese knives. I'm just posting to rile up the "everything I don't like is CCP gommunism" people because they are so predictable and dumb and I enjoy reading their brainlet takes on everything because it makes me feel smart.

[Anonymous No.18157650]

>>18157636
China, Canada…there’s not really a lot of difference, is there? Soon, Trudeau will be elected for life and you’ll learn the meaning of being under the yoke of a dictator.

[Anonymous No.18157725]

>>18139509
Wait wait wait...

Are you seriously saying that is a good knife made of good steel?

[Anonymous No.18157766]

what's a good angle to sharpen at for cheap chinesium knives? people sometimes ask me to sharpen theirs and I'm never quite sure what the best angle is. I've been doing very high angles like 30 degrees per side in the hope that it will hold the edge a bit longer, what do you guys think

[Anonymous No.18157780]

>>18157766
18 degrees per side is very strong while not being an axe. 30 degrees is extreme overkill. Have you tested a knife you sharpened like that?

[Anonymous No.18157886]

>>18157780
yes. it actually cuts ok

18 per side on chinesium will get fucked up very fast

[Anonymous No.18157890]

>>18157780
also to be clear, when I say chinesium I don't mean a sketchy $60 knife off the internet. I mean a $5 knife from Wal Mart

[Anonymous No.18158087]

>>18157374
I wonder about that, with 1k grit I can easily get a knife sharp enough to cut everything well, including the tomato meme tests and shit. If I add a stropping session after I can shave with it. Does going beyond that really make a difference? I can't think of a usecase where that would be an advantage.
As for the fact that it's only the edge, fair point. I partially thought about survival knives as well when I wrote that and stuff like high flat grinds or even some scandi grinds.

Wondering how to incorporate/change it, maybe add a half sentence that acknowledges that even the 4k+ grinds do add sharpness for people seeking perfection, but also aesthetics, does that sound reasonable to you?

[Anonymous No.18158099]

>>18157766
Honestly I don't personally change the angle for cheaper knives, never had an issue with it. I only change it for different types of knives. 30˚ seems excessive, that's cleaver territory. I would probably go for 15 for a normal chefs knife, maybe 17-20 for a cheap one where I am concerned, depends on the grind though.
Even my survival knives are usually below 30 closer to 20 except for one thick one that I use as a axe replacement when cutting wood.
Then again I am not experienced or an authority or anything, those are just what works for me.

[Anonymous No.18158166]

>>18136179
How long will wet stone last you?
I got pic related it was about 40 eur
I have some zwilingen knifes in kitchen
It's sharpening ok

[Anonymous No.18158290]

>>18158166
A decade or more if you're just touching up your kitchen knives.

If you are autistic about having a flat stone, honing straight razors, or attempting heavier repairs the stone will wear much faster.

[Anonymous No.18158362]

>>18158166
If you regularly beat your knives up and resharpen, you'll get about a year or two.

[Anonymous No.18158364]

>>18158290
Tnx on info man
I see lot of people here talking about japanese knifes and stones witch leeds me to think high level of autistic retards roams around
I think if it performs as it does for even 5 years I will be satisfied

[Anonymous No.18158463]

>>18158364
>The irony

[Anonymous No.18158477]

>>18158463
First kitaeji and first single bevel shig, finally...

[Anonymous No.18158641]

>>18158477
you're a fucking loon mate. that's quite a knife

[Anonymous No.18158657]

>>18158099
I'm not sure why cleaver territory wouldn't work though. These knives cut through apple skins, tomatoes, they cut paper just fine, etc. Even with that very steep angle.

keep in mind this isn't for my personal use. the guy I'm sharpening them for won't be touching up his knives as they dull. The state I received them in they couldn't cut anything. The new edge needs to last as long as possible.

[Anonymous No.18159008]

>>18152942
no I meant of as one vegetable cleaver and one for bones
sry english is not my first language

[Anonymous No.18159222]

>>18158657
If it's not for yourself, then I guess it's fine. The longer edge retention is probably worth the tradeoff in sharpness to the person if they don't sharpen theirs themselves. Even a high angle like 30˚ properly sharened is sharper than the knives of most average people, they have no frame of reference anyways for what is sharp so they will be impressed regardless. Stick with the high angle for people who don't sharpen their shit if you know they will not sharpen their stuff.
>>18159008
That's perfect then, just wanted to make sure you aren't using one for both and unknowingly putting yourself through a lot of pain.

[Anonymous No.18159236]

>>18159222
If the knives are just super thin stamped steel it also doesn't really matter because even dull the knife still "cuts".

[Anonymous No.18159329]

>>18158166
There are 3 maybe 4 main factors that determine how long it will last you:
* The stone material: synthetic stones (like the one you posted) can vary greatly. The very cheap ones (like a 20$ combination stone) may last very short, while a higher quality one may last orders of magnitude longer. Not sure about natural stones since I never had one.
* The material of the knife: Stainless steels are much harder to sharpen than carbon steel, due to the chromium in the steel. As such, stainless will use up your stone quicker than carbon steel. Even among the same steel types a harder steel will use up more of the stone than a soft steel.
* The usecase: Using a 1k side for sharpening won't use up that much material, a 6k for finishing even less. Fixing a chip with a 400 grit stone where you have to create a completely new profile will use it up a shitton.
* The amount of flattening you do: after using up some of the stone it will dent and you will have to reflatten the stone. Doing so will use up a lot of the undesirable parts of the whetstone (that's the whole point), but also some of teh desirable part unless you do a literally perfect job. So there is probably a sweet spot of how severe the dent in the whetstone has to be before you flatten it.

The biggest factor out of these is without a doubt the stone material. My very first cheap combination whetstone 1k side has sharpened like 30 knives and is barely used up, I could probably get another 60 sharpening sessions out of it. I did use the 400 grit side to fix 2 short carbon steel knives that my parents own (and chipped the everliving fuck out of them) and used up half of the material of that side in that one session. It also depends on what you consider "dull" (as in when you start sharpening) and if you do other maitnenance (honing/stropping). Since I started stropping the intervals between sharpening have increased a lot for me. Expect the lifespan of a cheap one to be between 0.5 and 5 years.

[Anonymous No.18159357]

>>18159236
>it also doesn't really matter because even dull the knife still "cuts".
It's why I said they have no frame of reference, I had an anon on here swear a while back that the thai kiwi knives don't need sharpening and lasted them for years while still being sharp. I got curious and bought one (I mean who can say no at 5$) and the steel is probably the softest out of any knife I own. It gets dull within 1-3 meals prepared. But it's thin, so it still cuts okay-ish and that anon didn't know what a sharp knife actually feels like, so he thought his knife stayed sharp a long time when it was actually dull, just not unusable.
It's easy to obsess over some aspect and chase perfection when on a board like this, but sometimes visiting normal people helps with realizing how far removed off the norm one already is.

[Anonymous No.18159448]

[Anonymous No.18159505]

>>18159357
I like offering to sharpen knives for strangers because I get to try out their knives and it makes me appreciate my own a lot more

sometimes I begin to think my $120 knife is cheap trash because it isn't perfect; using actual cheap trash brings back some proper perspective, keeps me sane

[Anonymous No.18159551]

>>18159505
Don't get a shigefusa.

[Anonymous No.18159621]

>>18159551
probably couldn't even if I wanted one

[Anonymous No.18159717]

>>18159329
I have some stone that is probably somewere like 400 grit if I have some dogshit knife from china that doesnt even have profile of egde
I sharpened one such china knife and it was shaving sharp, that kinda suprised me given I did not do a lot of sharpening before
Before I just sharpened on that "400" one and stropped knife on some old leather belt and it was good enough for daily kitchen use, from time to time i used honing rod...
So when I tried sharpening on wet stone for the first time it gave me good result so I just wanted to know how much can it generaly last...
Tnx for tips

[Anonymous No.18160190]

What's a decently priced Sujihiki? Need for catering event mainly sushi

[Anonymous No.18160254]

>>18160190
does it need to be stainless? and what country do you need it shipped to

[Anonymous No.18160321]

>>18157639
>only like japanese knives
>called a weeb
That's because you are. You're just too much of a retard to recognize it.

[Anonymous No.18160408]

>>18160254
stainless is ok. country usa

[Anonymous No.18160571]

>>18160321
Isn't there nuance to this? If he only likes Japanese knives because they are simply from Japan yeah that's kinda stupid and prime weeb behaviour.

On the other hand if he enjoys Japanese knives because of their performance, aesthetic, comfort, etc more so than german knives or whatever does it make him a weeb, or has he just found the form of knife he likes to use the most?

[Anonymous No.18160587]

>>18160571
>On the other hand if he enjoys Japanese knives because of their performance, aesthetic, comfort, etc more so than german knives or whatever does it make him a weeb, or has he just found the form of knife he likes to use the most?

Not that anon, but those people are exceedingly rare. They do exist, but they are so rare that I would say out of 100 anons who claim they "just like that specific japanese style knife the most for its merits" maybe 2 are truthful. The other 98 are weebs soying out over the branding.

[Anonymous No.18160621]

>>18160587
You're projecting.

[Anonymous No.18160641]

>>18160621
Or I am simply sick of the autism when it comes to japanese knives and the zealotry of half the people shilling them. I have no issue with the normal anons that just like specific japanese knives, but it's one of those "not all fans of japanese knives are spergs, but most spergs are sperging out over japanese knives" situations.

[Anonymous No.18160685]

>>18160408
these cheap ones all seem cool to me

https://bernalcutlery.com/collections/sujihiki/products/masazumi-nihonkou-270mm-sujihiki?variant=42301528735965
https://bernalcutlery.com/collections/sujihiki/products/sakai-kikumori-270mm-sujihiki-nihonkou-carbon-stee?variant=36248501878936
https://www.chefknivestogo.com/kanehide1.html
https://www.chefknivestogo.com/fujiwara.html
https://strataportland.com/collections/sujihiki-slicer/products/k-sabatier-antique-carbone-10-slicer-wenge-handle

[Anonymous No.18160706]

>>18160571
Some people want a connection to their tools and they value hand made goods even if factory make is as good or a better value proposition.

[Anonymous No.18160750]

I get so blue looking at all these degenerate modern knives, made extra-sharp and extra-thin so limp-wristed bureaucrat won't hurt himself slicing carrots... I feel strong urge to RETVRN and order heavy brute kitchen-axe...

[Anonymous No.18160775]

>>18160750
Looks kinda girly. Buy a buck 120 and call it a day.

[Anonymous No.18161102]

>>18160775
that would be a great idea if I were a closeted gay man seeking to reaffirm my masculinity to myself and others

[Anonymous No.18161128]

>>18160750
Post hand, forearm, and wrist

[Anonymous No.18161182]

>>18161102
You're the one calling a knife a KiTcHeN AxE and thinking your cvlt. Go shoot a deer and quit being a weak human

[Anonymous No.18161209]

>>18161128
Based and called out pilled

[Anonymous No.18161987]

>>18161182
>You're the one calling a knife a KiTcHeN AxE

[Anonymous No.18162094]

>>18161987
Go clap you cheeks

[Anonymous No.18162169]

>>18160587
>>18160571
>>18160706
Let me clarify this for you baka gaijin. I exclusively prefer japanese knives because japanese hagane (that's "steel" for you baka gaijin) has the power of 10,000 samurai, the most feared warrior of all time. Also as has previously been pointed out, I am gay. Gay for japan (the best country), that is.

Allow me to conclude by thanking all my readers, please remember to click the share button if you liked this post.

[Anonymous No.18162730]

has any mad fellow in these threads ever tried buying a japanese chinese knife? best of both worlds?

[Anonymous No.18162958]

>>18137374
what are the handles? plastic?

[Anonymous No.18163414]

New toy
masashi yamamoto petty, SLD
gonna be nice for the small jobs, putting it through it's paces tonight at work

[Anonymous No.18163507]

>>18163414
A-

+++++ Japanese
+++ >$200
+ wa handle
+ horn ferrule
+ kurouchi
- woman-sized
- meme steel
-- k-tip

very cool

[Anonymous No.18163525]

>>18163414
God I love petties, no idea how people comfortably handle a 24 cm gyuto in the kitchen, I'm all for small knives. Kept religiously sharp they're pretty killer for so many tasks and I barely remember the last time I missed having a bigger knife at hand. Granted I don't do prep work in a professional kitchen.

[Anonymous No.18163559]

>>18163525
We can tell by your knife of choice

[Anonymous No.18163707]

>>18163507
K tips are based

[Anonymous No.18163751]

>>18163707
t. reddit

[Anonymous No.18164425]

>>18163525
I like having a jap paring knife out to do small things and keep my bigger knives safe. It's convenient to have something always on hand to cut a lemon in half or slice open a bag etc.

>>18163751
Why?

[Anonymous No.18164633]

>>18164425
Anything you do with a little knife, I can do with a big knife.

[Anonymous No.18164660]

>>18164633
Okay? I don't think you understand my point.

[Anonymous No.18164695]

>>18164633
Anything you can do I can do better.

[Anonymous No.18165000]

>>18163414
well, didn't have a chance to get any action shots but this thing is a fuckin treat to use
stupid sharp, glided through every vegetable it touched, nicely weighted
could probably have done with maybe a half centimeter knuckle clearance but such is life, still lovely to use

[Anonymous No.18165292]

>>18163525
t. fella who has the knife you responded to
i use a 240 gyuto for about 90% of my prep jobs at work, its just a really good size for doing most things, and its not remotely unwieldy if you use the correct grip/your knife isnt an absolute hatchet.
for me, petties are a nice additional knife for keeping at hand on line for small things on the fly or the more delicate side of prep work where 9.5 inches of knife is overkill

[Anonymous No.18165497]

>>18141968
My cute pipi arrived its getting nice blue.

[Anonymous No.18165772]

>>18164425
>Why?
how dare you ask me to explain myself. it just is nigga. it still looks like a great knife, I'm not hating, if anything I'm jealous

[Anonymous No.18166228]

>>18164695
NO
>>18164660
Yes I do chump

[Anonymous No.18166233]

>>18165497
choil shot?

[Anonymous No.18166238]

>>18160685
>https://www.chefknivestogo.com/kanehide1.html

This one looks good, is it worth it?

[Anonymous No.18166288]

>>18146559
They definitely look better than the modern ones because people weren't pretending those cods double as living and workspace

[Anonymous No.18166295]

>>18166233
Will deliver tomorow.

[Anonymous No.18166297]

>>18156074
Sounds like he's a cunt who has 0 respect for you or your property

[Anonymous No.18166308]

>>18160321
Or maybe it's because only Japan seemingly still has a market where your product will die if your standards are shit.
God knows Germany has gone to shit in the last 2 decades, so there's not many options left.

[Anonymous No.18166320]

>>18166228
Prove it, knifelet.

[Anonymous No.18166378]

>>18166320
Prove it how? I ain't no FUCKING. KNIFE LET!!!! Reeeee

[Anonymous No.18166381]

>>18166238
wish I knew. I'm tempted to buy one myself. nice convexity on the outside face, taper looks decent on the choil, good hardness for a near-stainless knife at that price. people who own knives from that series seem to say good things about the steel, the grind and the handle. all in all it looks promising, but I can't find any proper cut test videos or full reviews online, so it's still a gamble

[Anonymous No.18166489]

If you try to sharpen a single bevel knife into a double bevel you will permanently damage it and never be able to sharpen it while again.

[Anonymous No.18166590]

>>18166489
it's true you can't go back to single bevel. but it will still work as a double bevel. Some knives it's a terrible idea, other knives it might be a change for the better.

[Anonymous No.18166642]

>>18166381
wouldn't this knife be bad for slicing sushi rolls since it's a single bevel? I'm going to be cutting top to bottom not side to side...

[Anonymous No.18166673]

>>18166642
it's not single bevel. I have no idea what's best for sushi rolls

[Anonymous No.18166686]

>>18166673
7$ victorinox

[Anonymous No.18166689]

>>18166673
oh mb it says it is, I'd seen the same series described as 90/10 asymmetric double bevel on other websites so I just assumed that's what it was

[Anonymous No.18166704]

>>18166308
Oh look, another weeb.

[Anonymous No.18166893]

how do you tell the difference between a cladding line and a hamon?

[Anonymous No.18166955]

>>18166893
they look different

[Anonymous No.18167286]

>>18166642
takes no effort at all to add a back bevel and make it cut how you want

[Anonymous No.18167296]

is microbevel on kireha a meme? why would you do all that work making an acute angle only to make it more obtuse at the very edge

[Anonymous No.18167439]

>>18167296
A true microbevel doesn't really reduce sharpness, but it does really increase edge stability.

[Anonymous No.18167584]

new thread:
>>18167577

[Anonymous No.18168176]

>>18167439
"no true scotsman..."