/ck/ - Food & Cooking

[Anonymous No.19478039]

My grandmother (asian) gifted me one of these kiwi knives and god damn does it feel so much better than my dull shitty knife
Does anyone else like these knives? I’ve done some research and I’m getting excited, I want to get a bunch of knife shapes and testing them out especially the Japanese ones since I’m a weeb
Anyway, how do you maintain them? People say they’re soft, do I need a honing steel? Or can I just use a whetstone?
Feels good just gliding through onions and tomatoes

[Anonymous No.19478058]

>>19478039
Knife: :-|
Asian knife: :-O

[Anonymous No.19478088]

Kiwi should make an infomercial where they sell their knives for a huge markup but pretend like it's a good deal. I can't even count how many times I've seen someone go to an Asian grocery store for the first time and pick one up "on a whim" and then never shut up about how good they are. In every case they've been using the same dull Walmart knife block for years and have gotten down to using the steak knives for everything because they're the only ones that still cut anything.

[Anonymous No.19478189]

>>19478039
>My grandmother (asian) gifted me one of these kiwi knives and god damn does it feel so much better than my dull shitty knife
Ever heard of a sharpener, numbnuts?

[Anonymous No.19478219]

>>19478039
you're allowed to sharpen and hone your old knives. also learn to slice instead of push cutting and you will never again cut yourself

[Anonymous No.19478399]

>>19478039
Kiwi knives are only good for two things. Inexpensively reminding you that a sharp knife is great, and learning how to sharpen knives without caring about damaging your knife.

The reason people think they are good is because they are very thin knives. Proper geometry on an actually good knife will do a lot better, and stay sharper for longer.

Honing steel, and a 1.5k grit shapton kuromaku will keep them sharp. Hone woth honing steel, whet with whetstone.

[Anonymous No.19478462]

>>19478039
it wouldn't seem like such an improvement if you had kept your dull "shitty" knife sharp instead of treating your property like a clumsy ogre

[Anonymous No.19478713]

>>19478219
I push cut most of the time and have never cut myself with a kitchen knife.
>>19478399
I have a Trend 300/1000 diamond block
I will never go back to a flat rock.

[Anonymous No.19478734]

>>19478713
Diamonds are more efficient, but I hate how they feel to use. I have a few diamond plates that I use for super rough work and flattening other stones. I move off them as soon as I possibly can.

My favorites are Japanese natural stones. They are the best whetstones in the world.

[Anonymous No.19478986]

>>19478734
>I bought cheap chinkshit diamond blocks and I don't like them, I'll stick with my overpriced rocks
Many such cases.

[Anonymous No.19479020]

>>19478039
those knives are fucking sick. I have the one at the top. just get a whetstone

[Anonymous No.19479023]

>>19478986
Big dumb. I have atomas as well.

[Anonymous No.19479267]

>>19479023
>Shows a picture of a total garbage sharpening plate that is probably 300 grit
>Claims to have Atomas
Cute
So you're a liar and retarded while having shit sharpening skills ... you just achieved a boomer hat trick for online posting.

[Anonymous No.19479296]

>>19478058
Yep. And righly so. Bugs have been slicing and dicing each other for a long time. They know what's up.

[Anonymous No.19479303]

>>19479267
Are you retarded? This is a diamond reference plate with an average flatness of 3.5 microns across the entire surface.

[Anonymous No.19479312]

>>19479267
Sorry. The side I didn't picture is only a measly +- 8 micron flatness. The side I posted is +- 3.5 microns.

[Anonymous No.19479368]

>>19478039
i've been using mine for ~8 years, great knife for daily use since it's so easy to keep sharp and even if you manage to fuck it up, it doesn't matter since it's cheap enough. for the most part a honing steel will be enough, if you seriously damage to blade you gonna need a grindstone.
since it's so thin i like to use it for hard stuff like pumpkins or melons.

[Anonymous No.19479382]

seems like overkill, you can cut kiwi without one of those things

[Anonymous No.19479437]

>>19478734
all diamond blocks wear off very fast.

professional meatcutter here, this is what we use, just buy this, the Jap chefs will scoff at this because it isn't some expensive series of blocks but guess what, I don't have 40 minutes every time I need to sharpen a knife.

this is essentially 2 grinding wheels and a strop wheel, its all you need.

[Anonymous No.19479482]

>>19479437
No I will not buy that. I enjoy using my stones and prefer the control I get when using them. If I need a knife sharp quick I can get it done in less than 3 minutes. If I need a knife extremely sharp then I can spend more time on it. There are knives I have that need an extremely sharp edge. Mainly my single bevel blades. Otherwise I recommend a 1.5k splash and go stone for a first stone.

Uncooled abrasives damage the temper of a knife at the apex also.

Pic: finished freehand edge on one of my knives at 200x magnification. Only achievable natty.

[Anonymous No.19479503]

>>19478039
My grandmother (white) absolutely hated marketing posts, you fucking slope. Gtfo

[Anonymous No.19479691]

>>19479482
Why 1.5k?
I was looking at a 1k shapton

[Anonymous No.19479795]

>>19478039
I like mine it's really light. There are certain tasks it is actually too flimsy to take on. Pretty cool for $8 or whatever it was. But I use my $20 cleaver way more. Kiwi seems to be losing the edge but the cleaver is holding it even though I use the cleaver 100x more.

[Anonymous No.19479802]

>>19479691
The 1.5k dishes slower, and is actually faster than the 1k. Talking about the kuromaku line, not the glass stones.

[Anonymous No.19479819]

>>19478039
I get you, I got one for $10 at a chinese market and something about its simplicity makes it my favorite knife