/ck/ - Food & Cooking

[Anonymous No.19633911]

I need a chef's knife. What is the best brand I can get.

In addition, should I get a wooden cutting board?

[Anonymous No.19633921]

>>19633911
>I need a chef's knife. What is the best brand I can get.
Victorinox, its not the absolute best but a good all-rounder, easy to hold and easy to sharpen
>In addition, should I get a wooden cutting board?
yes, ideally a thick one made of a single piece of wood

[Anonymous No.19634038]

>>19633911
If you are inexperienced with knives/cooking, and want something retard proof get anything anyone recommends in the 10-50 dollar range. It does not matter how much you spend in this price range when you're considering factory made knives. Sharpen it once a week or once every 3-4 weeks. Who cares if you're a home cook? More practice sharpening.

If you want a very high performance, but not retard proof, knife look into a handmade Japanese gyuto. Munetoshi is an excellent value maker. 100-150ish for a 6-8 inch gyuto. Absolutely btfos any and all factory made knives in terms of cutting performance.

The best cutting boards are Japanese rubber, but they are a bit pricey. After I got mine using anything else feels like I'm cutting on glass or concrete. Very unpleasant.

Along with your knife purchase you should get a good quality 1k-2k grit whetstone. I like the shapton 1.5k it is faster and slower dishing than the 1k. Only get a pull through sharpener if you're using a knife as or more shitty than a victorinox.

[Anonymous No.19634618]

Don't get an expensive knife or board until you know wtf you like or are doing

Go get a kiwi knife (sharp as shit, easy to sharpen, and it's 8 fucking bucks), a thick wide plastic cutting board (think commercial kitchen style, not drop ship amazon shit), and a cheapo set of king whetstones (2 different grits and it's maybe 20 for a set stuck together). Remember to sharpen your kiwi knife often and fuck it up often so you learn to fix it. Throw it away and buy another if you fuck it up too much.

Once you figure out what you're doing with that and find what you do and don't like THEN get all the goofy ass fancy knives...or just get a victorinox instead of the expensive shit bc you're not a fucking retard in a million dollar kitchen with autism. A knife is a knife, and you'll find quickly diminishing returns. Don't get some bench queen for your first few ones, you'll fuck it up

If you find out you don't like any of this you're only out 50 bucks at most, instead of 200+

[Anonymous No.19634778]

>>19634618
Diminishing returns is only applicable to factory made knives. Victorinox is a shit knife with extremely low quality control. Mine came warped with a very inconsistent edge bevel that took skill to fix. Skill beyond something most beginners could do.

Knifelets who have only ever used trash factory knives would say silly things like a knife is a knife. If you're talking about a literal scrap piece of metal with a refined edge ground on it up to a 150 dollar factory made knife then sure.

There are a variety of shapes, blade geometries, handle designs, balances, subtleties, etc that all make one knife perform significantly better than another, and many of these designs are only possible with a handmade knife.

[Anonymous No.19634783]

Cutco is the best money can buy

[Anonymous No.19634795]

>>19634783
Cutco knives SUCK.

[Anonymous No.19634796]

I just use knives from the dollar store and sharpen them a bit with a whetstone.

[Anonymous No.19634804]

>>19633911
shop around, it's inevitable you'll do. I settled on a CCK Chinese cleaver for everything in the kitchen: breaking down chicken, smashing garlic/ginger, slicing onion. Doubles as a bench scraper so it's easy to scrape off the board and scoop up ingredients, very underrated function.

>>19634038
>I like the shapton 1.5k it is faster and slower dishing than the 1k.
I have a shapton 1k and 2k, which one would you use as an everyday stone for touchups?

[Anonymous No.19634823]

>>19634804
The 2k. The added sharpness will be nice and 2k is not going to make an overly sharp edge like a 5k-8k would.

You may actually like the edge quality off the 1k when cutting certain things, so I would try both.

[Anonymous No.19634827]

>>19633921
Pretty much this. Victorinox or Dexter makes quality knives at a good price. Feel free to buy the high end knives, but you are paying a lot more for a slightly better experience. If it's a hobby, go nuts. A wood cutting board is a must. Something end grain is the best but an edge grain could be a good substitute if money is tight.

[Anonymous No.19634829]

>>19633911
Don't pay more than $20 all in for a knife.
Modern steel is cheap and high quality. You get more benefit from an easy to use sharpener than paying for a name brand knife.

[Anonymous No.19634834]

>>19633911
I would never intentionally dull my chef’s knife by cutting sweet potatoes. Use a nakiri for gods sake

[Anonymous No.19634847]

>>19634827
Victorinox does not make a quality knife. It is actually poor quality.

[Anonymous No.19634855]

>>19634847
Based upon what? I've read generally favorable reviews of them from both large reviewers and smaller ones.

[Anonymous No.19634904]

>>19634855
I got one to see what all the hubbub was about, and it was a trainwreck of cut corners and bad QC.

People fail to mention the few positive characteristics of a vic. One is the distal taper, two is the full flat grind, three is the relative thickness of the blade. Some people love the handle. I hate it. Japanese wa handles provide better grip when wet.

Those are the only 3 objectively goods things about the knife.

Mine came warped, inconsistent grind that took time to repair, it's also a little thick behind the edge. The edge retention is doodoo also, especially on the factory edge. The construction is cheap also.

[Anonymous No.19635245]

>>19634904
Mine is pretty good for $45 cad I paid for it lol. Just return it you sperg. I like my Japanese knives too but the viccy is pretty nice for cheap.

[Anonymous No.19635258]

>>19635245
That being said, 8" vic is $70 on amazon now so I'd prob get something else

[Anonymous No.19635282]

My latest knife purchase. Left is a double bevel ajikiri, middle is a single bevel ajikiri, and right is a garasuki. The garasuki is a single bevel knife designed specifically for butchering poultry.

I LOVE small, but tall Japanese knives like the left and middle. They are so nimble and I sharpen them with a very acute edge, so they glide through foods like you couldn't imagine.

>>19635258
For a beater knife I prefer my vintage carbon steel sabatier even though it has a bolster. You can probably find one on ebay for around that price.

[Anonymous No.19635293]

>>19633911
You will have to choose between European and Japanese.
Then you have to choose between what you want, Do you want a beautiful handmade carbon steel knife that you have to take care of, and eventually collect the set of? Or do you want a real workhorse you can cut frozen food with abuse, put in the dishwasher etc.
Do not go buy a huge 10 or 12 inch chef knife. It's too big for most people's non professional needs, in fact most of the time, I use my petty knife and it's fine for all of the kind of cooking I do.
I say this because this is exactly what I did, I bought way too big of a chefs knife, pictured, alongside the petty knife that does most of what I need. If you must get a chefs knife, no more than 9 inch.

[Anonymous No.19635307]

>>19634847
They're not "quality".
They're good for the money, and will meet the needs of most amateurs. You can bang them around in the sink, throw them in the dishwasher when you're lazy, and just run them through something like a chefs choice sharpener regularly and not have to master whetstones or take them in for pro sharpening.
I have a fibrox set for every day bang around knives and they've held up well.

[Anonymous No.19635325]

>>19635258
That's way too much, I paid just over 100 bucks for the entire victorinox set, which was chefs, petty, paring and bread knife.
And that's about all they're worth.
All the discussion in here about them ignores what victorianox is, which is about the cheapest knife you would ever want to spend money on without being better off just setting your money on fire (like if you bought a grocery store knife).
And even those dollar store knives can be brought up to a perfect edge, theres a Jap with a channel where he did that with one using his set of whetstones that probably cost 500 bucks. Of course it won't hold that edge.

[Anonymous No.19635333]

>>19634904
>Japanese wa handles provide better grip when wet.
The most bullshit opinion I have ever seen on this board.
I regularly do a lot of butchery and moving from wooden handled knives to textured plastic like Victorinox has made everything far more comfortable and safer because of how much less they slip.

Wood doesn't belong on any kitchen knife that will get wet regularly.

[Anonymous No.19635344]

>>19635333
Wrong. Wa handles made using magnolia wood provide excellent grip when wet because the wood fibers swell and create a sort of fuzzy grippy texture.

[Anonymous No.19635352]

>>19635344
Advertising nonsense and hokey traditionalism.

[Anonymous No.19635357]

>>19633911
It's 95% cutting technique, don't listen to the idiots itt. Get a simple straightforward one and use it until you get your first Michelin star. "Victorinox is too expensive" - my fishmonger.

[Anonymous No.19635369]

>>19635352
Pretending to know things you have zero experience with. It's more than obvious you have never used a real magnolia wa handle while butchering. If you did you wouldn't be spouting your bs.

[Anonymous No.19635375]

Knife fags arguing in a weeb vs west battle is worse than pan fags somehow.

[Anonymous No.19635397]

>>19635325
Honestly, never had too much of a problem with sharpness or edge retention on the vic either. Not crazy retention but give it a couple licks on the ceramic rod and it come right back. I dont mind desu, I realize that its different from super blue or zdp but it's good in it's own way

[Anonymous No.19635399]

>>19635369
No you're just rolling out bullshit to defend your unjustifiable infatuation with Japanese knives.
The reality is that plastic is objectively better for wet conditions. There is a reason that every serious fish knife, or butcher knife, or even produce knife, has a plastic handle instead of magnolia wood. Because the plastic is better for grip when wet or cold or slimy.
Go look at what guys who gut fish on boats are using. The wettest hands in the business. All plastic handled knives. Because they don't slip.

[Anonymous No.19635413]

>>19635369
Wood isn't some obscure tech that only knife autists know about.

[Anonymous No.19635414]

>>19633921
Victorinox is crap.

[Anonymous No.19635421]

>>19635397
For an amateur home cook victorianox will hold an edge plenty long.
My hand made masakage gyuto is going on 5 years or more without a sharpening and It's still fine, I've ran my victorianox through the chefs choice a few times.
Either way the point is it's all down to how much use they see, if your in a professional kitchen, and I've read comments that claim even professional kitchens use cheap knives like victorianox day to day, they just have multiple sets of knives they rotate out sending them to be sharpened.

[Anonymous No.19635446]

>>19635399
Wrong! Sorry! I never even said plastic was bad or wrong. It is perfectly good. I merely said magnolia handles are great to use under wet conditions as well, which is a fact.

Here is something for you to look at. A fish monger at a japanese fish market cleaning his knives. Notice anything? Hmmmmmmmmmmmmmm.

>>19635413
Magnolia wood has somewhat unique properties that make it an excellent choice for use in wet conditions. Did you know that's why wa handles are traditionally made with magnolia wood?

[Anonymous No.19635456]

the thread, in a nutshell at this point

[Anonymous No.19635464]

>>19633911
I have a global knife a big one and a smaller one.

[Anonymous No.19635466]

>>19635456
BEHOLD THE TRUE POWER OF A SERIOUS FISH MONGER!

[Anonymous No.19635469]

THIS GUY ISN'T SERIOUS! HE IS A SILLY GUY DOING GOOFY THINGS!

[Anonymous No.19635476]

Can you spot this silly guys knives? I can give you a hint if you'd like. :D

[Anonymous No.19635486]

>>19635466
>I will bury the victorianox clan!

[Anonymous No.19635493]

[Anonymous No.19635501]

>>19635493
>Five hundred dorraru of grorious nippon steel!
>Help me senpai, A wild shallot has brought shame to my clan!

[Anonymous No.19635508]

Just thought I should leave this here.
https://www.youtube.com/watch?v=7dFFEBnY0Bo

[Anonymous No.19635514]

This silly silly man is using only wooden handled knives. It's like a fun game to find them! :]

>>19635486
THEIR DEFEAT WILL BE FELT ACROSS ALL RESTAURANTS USING THEIR SHITTY KNIVES! I WILL BE VICTORIOUS.

>>19635501
NOT A WEEB KNIFE YOU FILTHY KNOW NOTHING GAIJIN! SUDOKU! NOW!

[Anonymous No.19635544]

SO SO SILLY! JUST TWO GOOFY GUYS DOING SILLY THINGS! SILLY SILLY SILLY!

[Anonymous No.19635561]

>>19633911
Every single chef knife thread is just weebs sperging whenever someone says they don't use jap knives

[Anonymous No.19635580]

>>19635561
I like to think I walk the line of balance between weeb sperg out world and reality since I have both weeb knives to admire how pretty they are and a set of victorianox bashers for when I'm so miserably fucking lazy I want to throw them in the dishwasher and say fuck it.

[Anonymous No.19635587]

>>19635561
There is a difference between sperging out and utterly defeating everyone who dares to cross my path. Laugh a little buddy. Have some fun! It's just a hunk of metal and handle material to cut food with. It isn't like we are talking about the meaning of life...

My first post for reference>>19634038

[Anonymous No.19635600]

>>19635587
I weebed out and bought a shun hinoki board. It warped so hard when I wet one side it cracked in half.

[Anonymous No.19635602]

>>19635508
Damn fine video. What's missing is all those cutting feats attempted prior to sharpening, fresh out of the box, so there's a basis of comparison other than "dollar store knife".

[Anonymous No.19635606]

>>19635587
What's funny is that OP only said "I need a knife. What's the best brand?" Then everyone proceeds to answer as if he asked, "What's a good knife for a beginner?" Still, great advice all around.

[Anonymous No.19635610]

>>19635600
:( I was thinking of getting one, but I'm a lazy ass and the same would probably happen to mine. There's a whole bunch of rules and maintenance stuff you need to follow to keep them in good condition. I think you're even supposed to "pre-season" them before using also.

I'm extremely happy with my Japanese rubber cutting board. It feels so buttery soft to cut on. They're a little pricey, but totally worth it if you are using very thin and sharp knives.

[Anonymous No.19635640]

>>19635610
You know what my favorite board is? The 10 dollar paderno piece of shit with a handle I bought from canadian tire. It's really convenient to just dump your chopped veggies in the pot with it.

[Anonymous No.19635687]

>>19635610
Actually I was wrong, Its not the shun that cracked in half, it was something else, I found it alive and well in the cupboard just now.
It was the staining, oh the staining with Hinoki. It has black marks all over the one side, tomato juice stains, etc. Now I remember better, it was just a pain in the ass to deal with and it got stuffed in the cupboard. At least it wasn't that expensive.

[Anonymous No.19635697]

>>19635640
My rubber cutting board has a handle, but it's made for tiny asian hands so it's a little uncomfortable to use.

[Anonymous No.19635717]

>>19633911
Wusthof

[Anonymous No.19635774]

>>19634823
thanks fren

[Anonymous No.19635894]

>>19633911
Going to the cutlery or kitchen supply store and testing what a few feel like in your hand. Don't get a victorinox, they're cheap rubbish that has a bad balance and will cause you to form bad habits

[Anonymous No.19635937]

>>19635414
Victorinox is a good brand. Your knife has nothing to do with the quality of your cooking. A shit cook with with a Vic will still be a shit cook with an adamantium blade folded 10,000 times and tempered in cunny juice with a handle made from Hirohito's bones.

Don't be a gear queer.

[Anonymous No.19636023]

>>19635937
WRONG. Certain knives are required to produce food properly. A yanagiba is necessary to make sushi correctly.

For the average home cook with little aspiration you are sort of correct. Go ahead and use a butter knife to make me a ratatouille.

[Anonymous No.19636030]

>>19636023
>Buy japanese 6 million fold sushi katana and ancient rice pot.
>Now i cant cook normal food.
>Have buy a whole new cooking set from the country the food is from.
Fuck.

[Anonymous No.19636036]

>>19636023
>A yanagiba is necessary to make sushi correctly.
Wrong.

>CHEF'S KNIFE THREAD
>"Go ahead and use a butter knife to make me a ratatouille."
Butter knives aren't chef's knives. Disingenuous weeaboo autist sperging out over gear queering! Many such cases! Sad!

[Anonymous No.19636038]

>>19636023
Certainly anything that's hair shaving sharp and 240mm+ can properly prepare fish for sushi, anon.

[Anonymous No.19636084]

>>19633911
12x18 cutting board
End cut is the best but most expensive
Edge cut is the most common and second best
Full slab isn't good but looks pretty.

Moving from a small to a big cutting board is a game changer.

>Chef knife
Get a Chicago Cutlery, a sharpening stone, and learn how to use it before moving on.

Drop money on the cutting board first--and a cheap knife. The knife won't last but the cutting board will last you a lifetime.

>>19634618
Kiwi is the absolute worst knife on the market--even fucking milk street is better.

[Anonymous No.19636106]

>>19634827
>quality
no
>cheap
yes
>better than many brands in that price range
mmmnnnn.... there are actually cheaper ones that almost equivalent but cheaper. Mercer, Chicago Cutlery, Henckels. They all have about the same hardness, thickness, and blade design.

[Anonymous No.19636111]

>>19634829
You don't know the difference between grades of steel and just said something very stupid. Shit steel doesn't hold an edge nearly as long--that matters to people that actually cook allot, kid.

[Anonymous No.19636137]

>>19636030
This is a problem we must all face at certain times in our lives. You'll make it. Don't worry.

>>19636036
No self respecting sushi chef will use anything other than a yanagiba to make sushi. Care to explain why? Single bevel knives achieve a much sharper edge than double bevels. You can't call it a chefs knife if you're running a 7.5 degree edge angle. That's goofy.

There's plenty of other examples as well.

>>19636036
>Your knife has nothing to do with the quality of your cooking.

You pathetic piece of chewed up gristle calling me disingenuous. The seethe is wonderful, wronglet.

[Anonymous No.19636146]

LETS SEE YOUR VICTORINOX FLAWLESSLY BUTCHER A WHOLE BLUE FIN TUNA! LMFAO PATHETIC VICELS LOSE YET AGAIN!

[Anonymous No.19636156]

>>19636137
Indeed, no sushi chef in the history of the world has ever used anything other than a niggayabi naifu. I have offend deepry and bling greato shame upon my famiry ME SO SOLLY

[Anonymous No.19636167]

>>19636156
YOUR EXERRENT EXPRANATION BRING MUCH HONOR TO YOUR ANCESTORS. OHHHH KO KNEE CHI WAHH! MUCH SUGOI!

[Anonymous No.19636172]

>>19636137
I like your moxy

[Anonymous No.19636176]

>>19636156
>>19636167
cringe as fuck
so you get owned and this is your comeback
you put a lot of work into embarrassing yourself.

[Anonymous No.19636184]

>>19636176
Saying I got owned when I clearly and flawlessly defeated you with absolutely zero effort is the most cringe thing in this entire thread. SUDOKU! NOW!

[Anonymous No.19636187]

>>19636176
prease honorabru samurai warrior sama to stopping of great shame upon me and my ancestors. if you continue this dishonor I will have to commito sudoku to redeemo shimasu de gozaru and it will be cho itai

[Anonymous No.19636438]

>knife is dull as shit
>sharpen with whetstone
>it finally cuts normally again
>goes dull and useless a week later even using honing steels
Am I doing something wrong? Is my knife just shit?

[Anonymous No.19636516]

>>19633911
No. Get a plastic one that you can dishwash.

Wooden ones are a pain to clean and move about. They are status symbols, not practical tools.

For the chef's knife - get a length you like with a handle that fits your hand. There are handed ones that Japan makes if you want to just sharpen 1 side. If you are lazy, find a knife that is dish washer safe (handle can go in).

>>19634618
Pretty much this - learn on the cheap shit first. Don't break expensive shit.

[Anonymous No.19636529]

>>19634778
I have a handmade knife my sister got me. Never use it, it's not as good as my grocery store stainless steel one. These "handmade" knives are memes, people up-selling shit.

[Anonymous No.19636546]

>>19635293
Yep, you only need the large knives if you fuck around with large fish or brisket on the regular. Then those 13-15" blades come in handy.

[Anonymous No.19636572]

>>19635606
OP is CLEARLY a beginner. He doesn't already know the answer. Experts don't ask questions about core knowledge in their field.

To demonstrate: someone asking what is the best fountain pen and paper to write on DOESN'T know much or anything at all about fountain pens. They don't have a formed opinion on the best pen, or the best paper. Hence the question, they are looking for help in an autistic world of detail (or deliberately trolling). That same principle applies here - there is no opinion on the proper knife to use, or the cutting board even.

[Anonymous No.19636584]

>>19636438
It's not holding an edge well, It's probably cheap stainless.

[Anonymous No.19636594]

>>19635414
This. Cucktorinog is Target-tier garbage.

[Anonymous No.19636620]

>>19636529
Post it. It's laughably ignorant and honestly plain old idiotic to say all handmade knives are a meme.

In my estimation your sister got scammed, which is pretty funny.

[Anonymous No.19636628]

>>19636023
>A yanagiba is necessary to make sushi correctly
Probably if you're a professional sushi chef
Plenty of people make sushi at home with whatever they have on hand. In fact I'm willing to bet most of Japan does tha and it tastes great. Being a pretentious gearfag doesn't make you a Michelin star chef.

[Anonymous No.19636652]

>>19636628
Buddy boy, you really need to look up the pretentious. At the very least I'm glad to see you admit I'm correct in every single way. Another flawless victory!

[Anonymous No.19636656]

>At the very least I'm glad to see you admit I'm correct in every single way. Another flawless victory!

[Anonymous No.19636679]

>ohhhh I know what will get him! If I greentext what he said and put a funny picture attached to it! MY EVIL PLAN IS SURE TO DESTROY HIM! NYEHEHEHE.

Ahhhhh the absolute glory I feel devastating weak little knifelets. I have brought and will continue to bring great honor to my famiry. Continue the cope posting little one. I am basking in the last flickers of cope from your smoldering corpse.

[Anonymous No.19636688]

>Ahhhhh the absolute glory I feel devastating weak little knifelets. I have brought and will continue to bring great honor to my famiry. Continue the cope posting little one. I am basking in the last flickers of cope from your smoldering corpse.

[Anonymous No.19637031]

>>19636529
High quality handmade knives feel way better than factory knife brands.

[Anonymous No.19637116]

>>19635414
they cut fine and are not expensive, that said any knife can cut

[Anonymous No.19638208]

I love knife threads.

[Anonymous No.19638390]

>>19636184
>>19636187
>everyone who disagrees with me is the same person
I'm not the dude you were responding to and never was--retard. You got owned because you're clearly retarded and I'm just laughing at you.

[Anonymous No.19638394]

>>19636438
It could be time to move on to a harder steel
Or
You could have shit knife skills. I've seen idiots dull supersteel knives in no time because they have no idea how to use knives in the kitchen.

don't slide shit around on a cutting board with your knife blade--use the back of the knife

Let the weight of the blade do the work and don't be ham-handed.

[Anonymous No.19638396]

>>19636516
At no point did you come close to saying anything intelligent or give "good" advice.
>>19636529
fun fact: she's lying.

[Anonymous No.19638432]

>>19633911
not sure which is best but i like my Miyabi 7000d

[Anonymous No.19638443]

>>19638390
First things first, chump, only one of those is me. Secondly you are far too insignificant and despondent to ever recognize such a flawless victory. It's a sad reality I hope you can accept one day.

[Anonymous No.19638459]

>>19636516
https://www.youtube.com/watch?v=LQCU36pkH7c

[Anonymous No.19638956]

Did we ever figure out just which knive is the best? Are some better suited for sushi? For meat? Veggies?

[Anonymous No.19638977]

>>19633911
Get a handcrafted Japanese knife and also make sure you aren't left alone with any small children at family gatherings.

Learn the Japanese names for household items and leer at young girls. Wear anime shirts too. Like most of the other weeb creeps on this board. Konichiwa and happy fapping.

[Anonymous No.19638980]

I spent more on a set of whetstones than I did on knives. You pay for knives in the care you treat them with, not by how much you paid for a sheet of metal.

[Anonymous No.19638999]

>>19638980
There's an enormous difference in the sharpness and edge retention I can get between my aogami super bunka and my wusthof classic chefs knife, and they cost just about the same.

[Anonymous No.19639004]

>>19638999
I didn't fucking ask, but glad you admitted that one of the two pieces of basic metallurgy you overpaid for wasn't even a good example of basic metallurgy.

[Anonymous No.19639039]

>>19639004
Whatever idiot lol

[Anonymous No.19639046]

>>19638980
>>19638999
>>19639004
>>19639039
You are both practitioners of gay cooking. The art of cooking whilst homosexual. Be silent, zoomer filth.

[Anonymous No.19639054]

>>19639046
I have only had sex with women, sometimes two at the same time, incel.

[Anonymous No.19639066]

>>19638956
If you want the "best" knife you are usually going to need ones made specifically for the task. Yanagiba and it's ilk are the best for sushi/slicing fish. Some like a chefs knife for veggies others like a nakiri. I like having a point on my veggies knives. For meat a sujihiki is your best bet. Delicate work I like a double bevel ajikiri because it is as short as a paring knife, but tall enough to allow finger clearance on cutting board.

>>19638977
Extreme projection.

>>19638980
>sheet of steel

Know nothing, knifelet.

>>19638999
True, and the blade geometry is much better on one than the other, which will contribute to it feeling sharper and possibly help woth food release.

[Anonymous No.19639490]

>>19638432
>garbage tier non-ergonomic handle
NGMI

[Anonymous No.19639523]

>>19633911
Start off with knifes you got at home and splurge abit on a big cutting board
I have some cheap ass chef knife i bought for like 15 bucks new, it doesn't hold the edge the best but i just sharpen it like once a month

[Anonymous No.19639576]

>>19639490
The real criticism of that knife is that the wa-esque handle is not replaceable like a normal Japanese knife. Wa handles are very ergonomic, and almost always better than a western handle if used with correct form.

The choil also looks like it isn't rounded, so that's minus points as well.

[Anonymous No.19639599]

>>19639576
I'm right there with you, traditional western handles suck cock. I used my mom's zwillings to help prep thanksgiving dinner a few years ago and my hand went numb chopping onions and celery.

[Anonymous No.19639654]

>>19639599
You just cant hold the western handled knives properly at all.

[Anonymous No.19639682]

>>19636023
You're confusing the quality of the equipment with the type of equipment. You still need a knife to cut shit, just not a particularly good one.
In the same way, you might need a Yummygiza to make sushi but not a $10,000 one

[Anonymous No.19639687]

>>19639654
>pinch grip them
>square handles connect in the meaty flesh of my oversized hands and cut off the circulation to my fingers
Traditional Western handles are shit for ergonomics.

[Anonymous No.19639766]

>>19639682
>Your knife has nothing to do with the quality of your cooking.

Yeah it does. If you use the wrong knife you won't get as good a result, or at the very least it will be inefficient and a shitty time. Ever try slicing a thick vegetable with an usuba?

That dude has been using a 10 cent flea market steak knife to cut all his food for the last decade because he fears being called a gear fag. Before the steak knife he was using a scrap of sheet metal he found in the forest. Even from the deepest depths and theblowest lows we are still capable of growth. It's truly beautiful.

[Anonymous No.19640052]

>>19635493
I got angrier the longer I watched.

[Anonymous No.19640794]

>>19639576
>>19639599
retards

[Anonymous No.19640851]

global makes the best japanese knife
ikea makes the best cutting board
simple as

[Anonymous No.19641002]

>>19640794
I bet youre either too scared or too stupid to present an actual argument.

[Anonymous No.19641015]

>>19640851
Global is only mid tier factory made knife. Buying factory knife from Japan is like going to Canada and buying Chinese maple syrup. The best knives made in Japan are handmade. There is no doubt about this.

[Anonymous No.19641091]

>>19641002
retard weeb copelet

[Anonymous No.19641152]

>>19641015
>handmade
enjoy absurdly bad variance from every single knife

[Anonymous No.19641182]

>>19641152
There's actually far bette overall quality and quality control from handmade knives vs factory made knives. Since you have an expert's eye to check for quality and make corrections every step of the way. Factory forged knives really don't compare in what a joy they are to use.

[Anonymous No.19641224]

>>19641182
>handmade
>quality control
nice laugh. sounds like you're underage.

[Anonymous No.19641249]

>>19641091
Post knife loser. Or continue proving my correct.


>>19641224
Another excellent argument. Sounds like projection if I'm being honest.

It's incredibly childish to pretend something is the best just because you decided to spend money on it. What an absolute joke you are calling global knives the best in Japan. Here's one for yah. I have handmade Japanese knives that have grinds/blade geometrt on them that would be impossible to reproduce in a factory. Blade geometry that makes them objectively better knives! Woah!

Ikea cutting boards? You sound like an infant who was gifted his first cutting board from his out of touch grandparents. Lmfao!

[Anonymous No.19641273]

>>19641249
>Sounds like projection
>It's incredibly childish to pretend something is the best just because you decided to spend money on it.

[Anonymous No.19641304]

>>19641224
Muscle memory is a hell of a control mechanism. I didn't believe it either until I tried one and now I'm hooked.

[Anonymous No.19641343]

>>19641273
Would you like more concrete examples? You are at 0
I am at 1

Infinitely better than you at this point.

[Anonymous No.19641499]

>>19641343
>0
>1
>Infinitely better
come back after you finish middle school

[Anonymous No.19641521]

>>19641499
No I'm deacribing my mental fortitude and power compared to your weakness and projection. The distance between us is infinite.

Also I find it COMICAL and HIGHLY dishonorable that your puny and pathetic little smooth brain cannot formulate arguments. Your insignificant insults glide off my like water poured on your smooth and cute little brain.

[Anonymous No.19642099]

>>19633911
i pretty much cook all my own food, so im cooking daily, ive been using the same 10 dollar dollar general chefs knife for 15 years.

[Anonymous No.19642405]

Try "my knife for cause ma dick".
Chef knife won't make you a better cook. So take just the most expensive one to brag about it. Obviously you cook like a methhead and need a clap on your shoulders... So here's the advise: take the most expensive one and brag about while play badminton with your faggot friends. (you know that the best chefs used to use normal kitchen knives? It's about the food, not the knife, testosterone redneck)