/ck/ - Food & Cooking

[Anonymous No.18758020]

Alright /ck/, I need a new chef's knife. Recommend something good to me.

[Anonymous No.18758023]

>>18758020
Kiyoshi kato gyuto, shigefusa gyuto, bob kramer damascus.

[Anonymous No.18758025]

>>18758020
wustaf or whatever its called

[Anonymous No.18758156]

>>18758020
just fucking buy a knife nigger it's not rocket science haha nigger it's just a piece of steel sharpened with a whetstone nigger

[Anonymous No.18758190]

I just use the vicky bro. I paid more for my sharpening stone.

[Anonymous No.18758206]

>>18758020
Wusthof Classic Ikon 10" Chef's knife.

[Anonymous No.18758338]

There's no reason to use anything other than a Chinese cleaver. Because it's so broad, you don't have to rotate your wrist as much when cutting. It saves your wrist over time. Western chefs knives are honestly retarded and make no sense.

[Anonymous No.18758390]

>>18758020
Try to find a local cutlery shop that offers free sharpening. Well worth it if you don't want to bother getting your own whetstones and learning to sharpen yourself.

[Anonymous No.18758407]

what's your budget and aesthetic sense or knife handling preference and where are you located my friend
if you want something that works very well without costing much, just get a victorinox
if like japanese knives, look up independent japanese knife shops in your country, there is a huge range of price points available. you probably want a 210 or 240mm gyuto or kiritsuke, but if you like japanese cooking a smaller santoku or bunka is great
wusthof is dependable for german style and k sabatier is a good french option. i personally like japanese and french style knives but only own japanese ones
make sure you have access to a good sharpening service or just buy whetstone or two in appropriate grits for the kind of steel you have. 800 is good for softer western style knives, a 1000 and maybe an additional one anywhere from 3-6000 is good for japanese ones. lower grits are great for fixing up any fucked up old knives

[Anonymous No.18758423]

>>18758020
https://www.webstaurantstore.com/choice-8-black-stainless-steel-cleaver/220KBCLVR8.html

[Anonymous No.18758642]

the make doesn't matter, just get any old knife and learn how to sharpen

look at any youtube street food video, those fucking pajeets are chopping onions so finely they'd make marco blush using repurposed lawnmower blades and shit. just buy something with a handle that feels good in your hand, chuck it on a whetstone for 30 minutes and you're good my boy

[Anonymous No.18758703]

Wusthof. Personally I wouldn't buy anything not German or Japanese. If you're knife skills are lacking or you're on a budget, buy victorinox.

[Anonymous No.18759438]

>>18758642
>look at any youtube street food video, those fucking pajeets are chopping onions so finely they'd make marco blush using repurposed lawnmower blades and shit
LOL it's true. If OP can't be bothered to regularly hone and sharpen a knife getting an electric diamond sharpener like the Chef's Choice Trizor 15XV is always my recommendation.

[Anonymous No.18759444]

>>18758703
>>18758206
>>18758025
This.
I have 3 Wusthof's, Cooks, Utility and paring, aside from occasionally using my bread knife it's everything I ever need

[Anonymous No.18759452]

Price range?
JCK house brand are pretty good value. They aren't handmade but they are better quality steel than you will find in most mainstream brands at the same price range.
https://japanesechefsknife.com/collections/gekko

[Anonymous No.18759808]

my favourite reaction channels all recommend Kamikoto because i was born in 2000 and am retarded

[Anonymous No.18759822]

>>18758020
Get a ginsu, it can double as one hundred thousand folded samuri / ninja sword so you know it must be good