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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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18762895 No.18762895 [Reply] [Original]

I know people get absolutely anal about knives. But realistically, it's a simple tool. Sharp steel used to cut things. You look for characteristics you like based on your needs and personal preference.

As far as I'm concerned, I just want a simple chef's knife. I want the blade to be tall enough so that I don't cut my fingers off (I pinch grip). I don't like Wa style handles. I don't like rectangular profile handles. I don't like bolsters.

I currently use a Victorinox Fibrox 8" chef's knife.

So the Tojiro DP seems like a good option. The Wusthof Classic Ikon seems like a perfect knife to me, but it's more expensive, I think VG-10 is a better steel and while the ergonomic handle looks like a dream, the blade looks very meh and plain. That's not important, but with the Tojiro being way cheaper, it just makes sense to my head.

It's also got me thinking, with a knife like the Tojiro, is it ever worth getting a more expensive knife from a pragmatic standpoint? I can't think if a good reason besides "it may look prettier." You'd probably get peanuts in return in terms of performance for your dollar.

>> No.18762904

stop being so anal about knives

>> No.18762928

>>18762895
I have spent over 14,000 hours working as a cook and the only chef's knife I've used is a Victorinox Fibrox.

>> No.18763265

DP was my first "real" knife. I suffered with it for about 10 years and then got a misono sweden steel gyuto. It wasn't even that much more expensive but it's a far better knife in every way. Of course it can rust but you can get a UX10 if that's a concern.

I wish I had upgraded sooner. I used to think about wat knife is gud all the time. I haven't thought about it at all since i got the misono. It ended my upgrade-itis.

>> No.18763273

>>18762895
Upgrading from what, one MLM to another?
Seems more you're a soccer mom.

>> No.18763280

>>18763273
Let's play "script kiddie testing his first chatbot or schizo"

I'm going for schizo but it's really hard to tell

>> No.18763329

>>18762928
You've been cooking for ~five years and still use the most bottom shelf knife? Don't get me wrong, they fucking work, I knew a lifer who always used them, but they're for fucking poors/mexicans. People will respect you more if you own your own shit, and take care of it. It's true, nobody at Applebees is using their own knives, but guess what, nobody at Le Bernadin is banging on a Victorinox.
I brought my own spoons just to flex, it might seem petty or stupid, but it's about showing your commitment and dedication to your craft. People with cooler clothes get invited to better parties, it's the way the world works.

t. over 20,000 hours cook/chef, but I got out of that horrorshow, hope you can too

>> No.18763341
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18763341

>i can just say X is technology and make a thread on /g/
I hate you faggot so much
>>>/ck/

>> No.18763344

>>18763329
>it might seem petty or stupid
it is
what the fuck is wrong with you
are you some 30 year old single mother?

>> No.18763365

>>18763344
>My F150 is just as good as your Ferrari
>He doesn't have his own spoons

Stay poor

>> No.18763374

>>18763344
Show us on the doll where 30 year old single mothers wouldn't have sex with you
>but they were supposed to be desperate reeeee!
Not desperate enough lol

>> No.18763800
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18763800

If it ain't a Buck 120, it's worth upgrading.

>> No.18764475

>>18762895
Dont get a Tojiro DP, overpriced, sketchy fit and finish and the blade is too thick behind the edge now that they have gone mainstream and they have had to housewife-proof it. Get a Fujuwara FKM or a Kagayaki Basic from japanesechefsknife.com, those are genuinely nice, affordable knives with a lot of bang for your buck. If you can afford more get a Gesshin Ginga from japaneseknifeimports.com or a Suisen Inox from Korin New York.

If you want more tips ask in the r/chefknives subreddit, or in the kitchenknifeforums.com. Not here in autist, neckbeard and ramen central.

>> No.18764549

>>18763800
Dubs confirmed

>> No.18764579

>>18763365
Here's the terrible car analogy