/ck/ - Food & Cooking

[Anonymous No.19790129]

what knife do you guys use?

[Anonymous No.19790132]

tojiro dp

[Anonymous No.19790149]

idk there is no brand name on it and it has a plastic grip. It's also indestructible.

[Anonymous No.19790177]

>>19790129
butter

[Anonymous No.19790245]

>>19790129
the one in my kitchen

[Anonymous No.19790267]

I use Global knives at home, inexpensive and last forever

[Anonymous No.19790390]

>>19790129
Mac HBS-85 gyuto 215 mm. Holds the edge for around 6 months (I don't cook every day) and it is not a pain in the ass to sharpen.

[Anonymous No.19790626]

Wüsthof Classic 8 inch Chef Knife

[Anonymous No.19790640]

>>19790129
Nigara Hamono 240mm kiritsuke and Hatsukokoru Inazuma 175mm bunka are my two most used knives.

[Anonymous No.19790645]

>>19790132
yep cheers brother

[Anonymous No.19790649]

>>19790129
I'm a self taught retard who only ever owned a shitty santoku and a couple of paring knives, and since I also have shitty hand/eye coordination, you can imagine my delight when I found a flat, thin, rectangular type of knife like the chinese cleaver.

[Anonymous No.19791599]

>>19790149
>It's also indestructible
Negative. This is impossible.

[Anonymous No.19791607]

A cheap steak knife.
I can cut meat with it and I can cut bread with it, and because they are cheap, I can buy a bunch of them and not give a shit about sharpening them ever.

[Anonymous No.19791609]

>>19791607
As a bonus, I get extra nutritional iron as they slowly become dull.

[Anonymous No.19791638]

>>19791609
>I get extra nutritional iron as they slowly become dull.
Bullshit. You take Motrin for your menstrual cramps.

>>19790649
>Victorinox
>Chinese

[Anonymous No.19791644]

i use my Kei Kobayashi 240 gyuto(bottom one here, not my picture) for about 80% of my cuts at work, and then a victorinox Cologne cleaver for the heavier duty jobs like butternut/kabocha/splitting chicken carcasses
at home i either pick a knife out of my bag at random depending on what i feel like or just use my decade old, kinda fucked 6" global

[Anonymous No.19792133]

Victorinox cleaver and a Shin chef knife that was a gift like 8 years ago that's a pain to take care of

[Anonymous No.19792230]

>>19790129
I use these

[Anonymous No.19792234]

Victorinox chef and paring knifes I got off ebay cheap as "open box" items. Work great.

[Anonymous No.19793448]

>>19790267
>I use Global knives at home, inexpensive and last forever
Do the dimpled handles collect crud? Kinda debating between a global and a mac.

[Anonymous No.19793475]

>>19790129
>carrefour chef's knife
>tramontina cleaver
>whatever small chef knife
I have a set of one of those made in Japan knives that were from my parents, but I still have to get some stones and whatever to use them. They look really cool.

[Anonymous No.19794325]

>>19793448
Dont get a Global. They were better than the rest of commercially available knives when they came out and they have been coasting on that reputation ever since. The steel is difficult to sharpen and doesnt hold an edge well. The dimples dont collect crud but the handle is very prone to snapping off right at the transition to the blade if you ever drop it.

get a MAC, or a Fujiwara FKM, or a Gesshin Ginga or a Suisen Inox. Those are all much better than Globals.

[Anonymous No.19794331]

[Anonymous No.19794385]

Its hard finding a made in north america knife that isnt made to be a shitty industrial restaurant knife(dexter russel) or some bougie $2000 thing(like bob kramer stuff).

[Anonymous No.19794402]

>>19794385
Also, I think its only fair to show how the brand is 'respected' by the most famous chef from the same country...
(I dont care, i'll still use it as my main, and i think its every bit as good as what Wustof or Zwilling have to offer))

[Anonymous No.19794425]

>>19794402
The retard uses the edge of the knife for sabering the bottle instead of the spine

opinion discarded

[Anonymous No.19794472]

https://www.youtube.com/watch?v=4ZK8Z8hulFg

>This thread

[Anonymous No.19794478]

>>19794425
He explains in the video that using the spine would also work... I think he just REALLY hates the brand, since thats also literally the only time i have ever heard michael smith swear.

[Anonymous No.19794485]

I got one of these and it's a knife.

[Anonymous No.19795022]

>>19794485
buying a stamped zwilling knife seems kinda dumb to me... Like buying a mercedes without leather seats. You're already paying a premium for the brand, just get the forged version.(or save money and get the henckles stamped santoku)

[Anonymous No.19795050]

>>19794472
I was into jknives before reddit existed

[Anonymous No.19795148]

>>19795022
You gotta remember that Zwilling and Henckels are technically different product lines. One being their "Premium" and one being their "Budget" line. Buying a HENCKELS stamped isn't too crazy because they go for like 25 bucks. The ZWILLING line literally doesn't have a stamped product, all of their line is forged (hence it being ZWILLING and not t HENCKELS) Starting out with a HENCKELS stamped santoku and then moving onto their ZWILLING forged chef knife is an acceptable progression.

[Anonymous No.19795166]

>>19790129

>wusthof
>misen
>shi ba zi zuo chef knife and cleaver

i have an entire set of wusthof and misen knives but that chink chef knife is fuckin SHARP and its heavy. ive learned to stay away from that when im drunk and being sloppy. where a regular knife wouldnt cut me with barely any pressure, this thing slides right in.

misen actually makes pretty nice pots and pans too for a meme brand.

[Anonymous No.19795172]

this sharpener actually works pretty fucking good too

[Anonymous No.19795198]

>>19795172
Those only seem good for touch ups. You probably can't put any real pressure on the blade.

[Anonymous No.19795219]

'nox 'brox

[Anonymous No.19795233]

>>19795148
did.... did you even look at >>19794485?
Thats a stamped zwilling. And yes, zwilling makes stamped stuff, which is pointless because you're just paying a premium tax on what is probably mediocre steel.

[Anonymous No.19795235]

>>19795198
only as hard as you can hold it but you dont need to put a lot of pressure on it, you just keep grinding away until it's sharp. usually like 2 minutes for the diamond side and 2 minutes for the ceramic side per side of the blade and its pretty fucking sharp. depends on the knife quality for how long its gonna last.