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/ck/ - Food & Cooking

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19939624 No.19939624 [Reply] [Original]

Sup /ck/, first timer here. Holy shit do you guys have bad taste.

Anyway, could you recommend one (1) knife I can use for everything?

>> No.19939660

everything? no.
an 8" chef's knife is versitile as can be, but you still wouldn't want to be breaking down a cow's leg with one. it's also a little awkward to do fine work with in the absence of a paring knife.

>> No.19939667

>>19939624
8" gyuto or kiritsuke, or a 7" bunka or santoku is going to be your best bet. How much do you want to spend, opie?

>> No.19939673

>>19939667
Not OP but if I was willing to spend a couple hundred for some high quality knives which brands would you recommend? Right now I have one of those random knife boards with like 7 different knives but it would be nice to have 1 - 2 really nice ones.

>> No.19939679

>>19939624
Sup first timer, /ck/ here.
We're full and your containment board is calling your name

>> No.19939694

>>19939673
So, this is purely from my own personal anecdotes of use, so take this with a grain of salt. I have a 240mm kiritsuke from Nigara Hamono that was $300, is a stainless steel and is a great versatile knife. They have basically every profile you would want for a primary knife in sizes from 165mm to 240mm. If you want a carbon steel knife, I would recommend something from Moritaka Hamono. They're pretty reasonably priced for handmade knives, and the ones I have have a really great fit and finish to them. I also have a hatsukokoro inazuma bunka that probably has the best edge retention of any knife I've ever owned. 6+ months of daily use including doing all of the prep for a 15 person thanksgiving dinner with that knife and its edge is still hair-shaving sharp.

>> No.19939718

>>19939624
for home cooking a paring knife is more than enough in most cases, easier to use in a small kitchen, and easier to clean and store. a big chef's knife is still good to have, but it is not practical for small tasks.

>> No.19939960

>>19939694
Thanks I'll check those out.

>> No.19940229

Bumping this thread because I want to buy a chefs knife instead of using my mom's shitty ceramic knives

>> No.19940234

Also I've read reviews for some of the popular Japanese knives and most of them have some negative feedback about the blade chipping or being too weak. Are German knives better?

>> No.19940295

>>19939624
Chinese cleaver, no other knife can do what it can do and the cleaver can get reasonably close to doing everything else any other knife can do.

>> No.19940305

>>19940234
japanese knives are harder than western knives. it lets them make thinner knives that hold their edges longer, but if you throw them at a brick wall they will chip instead of bend.

>> No.19940338

>>19940305
Ok so japanese is best?

>> No.19940342

>>19940338
there is no best. only a balance of pros and cons.

>> No.19940348

>>19939624
Any 8” to 9” stainless chef’s knife or gyuto is going to be an excellent all-rounder. Victorinox, Gesshin Ginga, Dalstrong—you won’t be able to tell the difference in quality, so just get the one that looks the coolest to you, which will in turn inspire you to cook and use it more instead of ordering out.

>> No.19940355

>>19939718
You’re too retarded to post here. Paring knives are for handheld, delicate work only. 95% of kitchen cutting is on a cutting board. That’s why the chef’s knife is the most popular knife among non-retards.

>> No.19940381

>>19940234
>>19940338
It's a trade-off. As long as you don't twist, pry, or try and cut through something you wouldn't want to bite through, like bone, frozen foods, lobster shells, or seed or nut shells, you'll be fine.

>> No.19940452
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19940452

For the millionth time. Get a WMF chef's knife.

>> No.19940467

For me it's the babish.

>> No.19940523

>>19940452
Every time I feel bad about my knife skills for whatever reason, this webm is always a pick-me-up.

>> No.19940753

>>19939624
Any sharp knife. Kill yourself. You'll never need another knife again. And you'll never make such a worthless thread again. Thank me later.

>> No.19941500

>tourné knife
>boning knife
>four fucking "vegetable" knives, including garbage like mercer and misen, that all essentially do the same thing
If anyone here has bad taste, it's you.

>> No.19941551
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19941551

>>19939624
Most people have bad taste in knives, but it doesn't really matter for most.

A do everything knife? I would recommend an ajikiri. It's a 4ish inch knife woth a shape similar to a santoku, but it is tall enough to allow knuckle clearance on a cutting board.

Perfect knife for a small kitchen, and it works great at more precise tasks as well as single person meal sized bulk chopping.

Left is double bevel, and right is a single bevel. Double bevel is a lot more versatile. A single bevel works better if you process a lot of small fish.