/ck/ - Food & Cooking

[Anonymous No.20056411]

Why is finding a good knife set so difficult? Sorting through the endless referral links and """"""JOURNALISTS"""""" posting affiliate links to chinesium stamps.

What is a good set you swear by? I need 8 steak knives, paring knife, 2 good choppers, and a bread knife. Everything else would be nice but not necessary.

What would you recommend? Professional or personal, just as long as it is GOOD.

[Anonymous No.20056418]

>>20056411
Find local blacksmith and buy from him. What the fuck do you need a bread and steak knife for.

[Anonymous No.20056419]

>>20056411
I have a victorinox chefs knife not sure about the others

[Anonymous No.20056444]

It's not. You've just memed yourself into thinking you need some mythical hattori hanzo weeb knife when all you need is some basic global/henckler/shun/vnox/etc mass produced and easily acquirable knife.
>NOOOOO YOU DONT UNDERSTAND I NEED LE 1000 FOLD DAMASCUS HAND CRAFTED BH LE HONORABRU NIPPON CRAFTSMAN
keklmao

[Anonymous No.20056446]

i buy them from the grocery store and when they get dull i throw them away and buy a new one

[Anonymous No.20056460]

>>20056444
>checked
This is correct. Get a few wustys and be done with it.
>muh bolster
Fuck. Off.

[Anonymous No.20056463]

>>20056444
Only idiots and losers NEED a knife. You can just use your hands or a rock to tear and smash everything apart.

[Anonymous No.20056468]

>>20056411
I don't buy sets. I buy individual knives. I use cheap ones until I find one that I want to replace it with. Sometimes the knives that I really like and add to the forever set aren't all that expensive, but they do their job for me better than anything else. My Tramontina steak knives aren't expensive but they are well balance, durable, and multipurpose. I specifically chose these to replace a bunch of retarded Henckels steak knives that are useless junk. Buy the knife, not the set.

[Anonymous No.20056480]

>>20056468
>retarded Henckels steak knives
They make some excellent knives, shame that they're also willing to put their name on plastic-handled turds to give away to some wagie on their 10th anniversary at their shitty job.

[Anonymous No.20056490]

>>20056411
I don't know what you are talking about fag I have one knife as big as my dick, it cuts, and I call it a kitchen knife because I keep it in the kitchen.

[Anonymous No.20056496]

>>20056480
Surprisingly, it's these I hate so much. I didn't buy them, they came with the wife, but they are utter shit. I've used them for a decade and they need to die. They look nice and that's it.

[Anonymous No.20056543]

>>20056468
partial tang ... tsk tsk

[Anonymous No.20056548]

>>20056446
bold move cotton

[Anonymous No.20056552]

>>20056496
>decade
get off your ass and go to a thrift store. people give away decent knives because they're ignorant

[Anonymous No.20056988]

Ikea 365
Get a santoku and a chef knife
Also the ceramic sharpening rod

[Anonymous No.20056999]

>>20056411
Get a fucking kiritsuke god I hate this cunting captcha. I type shit and it disappears. This site can fuck itself. Absolutely fuck itself

[Anonymous No.20057024]

Mercer has reliably good, affordable knives of all kind. I use mostly Shun knives.

Your list of knife type is pretty good.

A serrated bread knife is good for thin-slicing lemons and tomatoes. Garlic cloves, too, although I generally use a garlic press.

Don't buy two of the same chopper, get one santoku or cleaver for meat and a chef knife for veg.

Eight steak knives seems a bit many. Amazon has its own brand of serrated steak knife; these are durable, cut well and survive the dishwasher. They are inexpensive.

Mercer and the like for average spend, Shun if you can afford them.

A quality wooden cutting board is essential, hand wash. Treat with an oil like Walrus Oil.

[Anonymous No.20057031]

>>20056999
Based.

>>20057024
A sharp knife will cut tomatoes with ease.

End grain wood, or a Japanese rubber cutting board are both good choices.

I prefer more traditional Japanese knives compared to shun, but they are not bad for babby's first Jap knife.

[Anonymous No.20058032]

>>20056411
>I need 8 steak knives,
Dunno, there's plenty of fine ones
>paring knife,
Victorinox 3" pairing knife is a necessity in every kitchen
>2 good choppers,
Get a 240mm or 210mm gyuto or kiritsuke, or a chuka-bocho, and a 160-180mm bunka, santoku or nakiri. Carbon steel core or full stainless steel, your choice.
>and a bread knife
Mercer 10" bread knife

Don't buy sets, they're almost always a meme.

[Anonymous No.20058042]

>>20056463
I use those to murder delusional weebtroons like you

[Anonymous No.20058786]

>>20056418
based as fuck, fpbp /thread fippitybippity

[Anonymous No.20058795]

>>20056411
I use lamson knives

[Anonymous No.20059086]

Have you guys heard about the steel handled tojiro knives?
I am lazy as fuck and cannot be bothered caring for my wooden handled knives
Using them just makes me anxious and not enjoy cutting as much as I do with my plastic/steel knives

[Anonymous No.20059108]

>>20058042
Obsessed. Lmfao.

[Anonymous No.20059115]

Just get a waterstone sharpener then get some dull-ass knives from goodwill for 50 cents a pop. Sharpen them yourself and you've got a perfectly good set for just a few dollars

[Anonymous No.20059122]

thecookingguild has some good deals throughout the year on knives. Recommend just subscribing to their spam email and waiting for a promotion. Black Friday is usually pretty good, I saved like 40% last year buying knives from them.

[Anonymous No.20059491]

>>20056411
Wusthof, Victorinox. Easy as, simple as.

[Anonymous No.20060318]

>>20056411
Learn to stop worrying and love victorinox

[Anonymous No.20060323]

>>20056543
If that ever becomes an issue something is wrong with your steak.

[Anonymous No.20060382]

Get yourself a Mac Professional knife. Japanese quality on western style for an ok price.

[Professor Smacky No.20060534]

>>20056411
Gave my former Chef a Global Chef's Knife as a parting gift. She taught me so much. I miss her, bros... Keep in touch with your Chefs.

[Anonymous No.20060584]

You should buy multiple cheap as shit knives first, and constantly sharpen them before dropping more than 20$ on any decent knife, you'll just end up ruining it otherwise. Why would you ever buy a set of knives instead of just picking up specific ones as needed? Knives that are sold as sets are either insanely overpriced, or are retard bait.

[Anonymous No.20060591]

I have had knife sets but I only ever end up using 2 knives, a big knife and a small knife. I don't know why anyone would need more than that (except, perhaps, having a small knife for each person at a meal)

one big sharp knife can handle all your cooking needs

[Anonymous No.20060601]

>>20056444
>mythical hattori hanzo weeb knife
where can I buy that

[Anonymous No.20060613]

>>20060601
you can't buy it. you have to earn it.

[Anonymous No.20060616]

>>20056418
Bread knives are fucking awesome, shut up.

[Anonymous No.20060631]

20 years of Victorinox and Wusthof, for me.
I still feel bad about it, but my ex spent weeks researching knives on youtube and ended up buying some gaudy overpriced mall ninja shit for my birthday one year. She was really excited for me to see it, and I guess I didn't react how she expected, because she told her therapist about it then came back and told me that "I set her up to fail".

[Anonymous No.20060687]

>>20060631
women lol

[Anonymous No.20061250]

i have jck natures knife,.some globetrotter pairing knife and a chinese cleaver from aliexpress.

if you want euro style you got wurstof and victorynox and argos. i just like jap style cause i push cut and have been push cutting since i was born.

[Anonymous No.20061488]

>>20059086
Steel handles can be nice, but they're killers if you ever work with wet hands.

[Anonymous No.20061498]

>>20059491
>wusthof
Alright dude, what are you 50?

[Anonymous No.20061552]

>>20061498
what does this mean....?

[Anonymous No.20061566]

>>20061552
Wusthof knives used to be popular but for the last 20 years have been overpriced gimmicks relying on an old reputation and 'muh german steel'.

[Anonymous No.20061571]

I want a Wusthof Ikon German steel knife, triple riveted, perfectly balanced and razor sharp

[Anonymous No.20061646]

>>20061566
No actually Wusthof knives are very good according to my wife who is a master cook...

[Anonymous No.20061658]

>>20056418
>local blacksmith
Yeah, right, totally. Down the block past the apothecary and the Mage's Guild, right? Fucking retard.

[Anonymous No.20061798]

Never needed more than these three. I have some small knives around the kitchen but those rarely get used.

[Anonymous No.20062070]

>>20061658
there is more of us than you would think

[Anonymous No.20062172]

>>20060616
Bread knives are good for crusty bread. Unless you make your own you probably don't need one.

[Anonymous No.20062236]

>>20056411
Ask to go into a kitchen in the morning when the prep is working. Ask one of them where they buy their knives. They will either tell you some local restaurant supply store that sells good $40-50 knives along with everything else you could need in a kitchen. Or they just ordered a knife from sysco and that does the job just fine.

[Anonymous No.20062992]

No one "needs" a really high quality brand knife. But they do look nice.

[Anonymous No.20063001]

>>20062236
I went to a restaurant supply store and the prices were the same as what they sold at my local kitchen store

[Anonymous No.20063140]

>>20062992
>No one "needs" a really high quality brand knife.
Absolutely true. A shitty knife that stays sharp for a shift or a meal will work just fine. But, handle shape matters, better steel matters, balance matters, and wright matters (sometimes.)

[Anonymous No.20063175]

>>20056418
If you bake bread/buy whole bread, then a bread knife is actually really fucking neato.

[Anonymous No.20063186]

>>20056418
This. Anything else ain’t Christian.

[Anonymous No.20063383]

My mercer chef knife was just delivered
I like the heft and I'm surprised because the edge seems way more consistent than any other knife I've ever owned

[Anonymous No.20063394]

>>20061658
I live by a bunch of Amish/Mennonite people, there's like 8 blacksmiths down the road from me

[Anonymous No.20063523]

>>20056411
>What is a good set you swear by?
Nothing beats handmade, but my go-to is wusthof. They come at a decent price, and they hold an edge a lot better than most factory-made knives I've used. I've had my santoku for two years now and I haven't had to sharpen it once, whereas the rest of my knives get sharpened a couple times a year.
I've never bought a set though. I just buy the knives as I need them. I think that's the more economical way to do it.
Also, don't spend too much on a bread knife. I bought mine at target for $7 and I'll probably still have it 50 years from now. A higher-price one isn't going to be noticeably better than a low price one

[Anonymous No.20063739]

So what is the benefit of a cleaver? or Chinese Chef's Knife or whatever? I find I use my normal chef's knife for most tasks, then other than that a serrated knife for bread and tomatoes, and sometimes a paring knife. What can I do with a cleaver that I can't with a Chef's knife?

[Anonymous No.20063765]

>>20060534
I love GLOBAL knives. Fuck I love them so much. Sharp as fuck, beautiful aesthetic and nice grip.

[Anonymous No.20063827]

>>20062172
I use mine for frozen meat and hard vegetables (e.g. pumpkins).

[Anonymous No.20063910]

you don't buy a set. you only need 2 knives everything else is extra

[Anonymous No.20065657]

How do I make the most out of a western chef knife curve?

[Anonymous No.20066235]

>>20056411
I like the kiwi brand. they're nice and thin
most knives are just too wide imo

[Anonymous No.20066316]

>>20060323
This.

You're not batoning firewood or splitting branches, you are cutting through cooked muscle.

[Anonymous No.20066327]

>>20063175
Or for anything else with a hard/tough shell/exterior and a soft interior (inb4 eggs).

[Anonymous No.20066402]

>>20056411
https://www.chefknivestogo.com
This is the site I got muh knives from. Pricey, but for me, they were a gud investment. You'll also need sharpening stones. If you take care of high iron steel, and learn to hone and sharpen correctly, these bad boys can last a lifetime.

[Anonymous No.20066474]

>>20056418
>What the fuck do you need a bread and steak knife for.

This has to be the most bizarre post Ive seen on /ck/ today.

[Anonymous No.20067495]

>>20066474
I mean I feel like steak knives are kind of a meme. Any steak you are eating should be able to be cut with a regular knife and fork.

[Anonymous No.20067496]

>>20063739
I don't have one, but I love how easy it looks to chop veggies and move them around with a chinese knife in videos.

[Anonymous No.20067503]

>>20067496
Yeah I've seen that too, and it does look nice, but I can kind of already do that with my chef's knife though not as smoothly. I would feel bad buying a knife like that just for that purpose.

[Anonymous No.20067549]

>>20056446
get off my board nigroid

[Anonymous No.20067565]

>>20057031
what knife are you planning on comitting sepuku with if you screw up your family's famous secret old traditional kraft mac & cheese + ketchup recipe?

[Anonymous No.20067587]

>>20059491
>>20060631
>>20061250
>>20061571
>>20063523
>worsthof
Designed for handlets with zero grip strength. Zwilling is the superior knife for superior cooks.

[Anonymous No.20067610]

>>20061566
>'muh german steel'
Europe has historically always had abundant and high quality steel due to rich iron ore deposits. No amount of folding will ever change that you weeb faggot.

[Anonymous No.20067621]

>>20056411
All you'll ever need.

[Anonymous No.20067675]

>>20067610
$20 Chinese knives use the same X50/1.4116 stainless as Wusthof, you moron.
There is nothing special about the blade material. It is the industry standard for beater knives.
>europe has amazing steel
It isn't 1400 anymore. Companies are buying steel from foundries that homogenize ore shipments from all over the globe according to scientific measurments. And then dope that mix in a specific way according to order or what they think will sell.

[Anonymous No.20067680]

>>20056490
>I have one knife as big as my dick
Did you steal it from a surgeon?

[Anonymous No.20067846]

>>20067675
>$20 Chinese knives use the same X50/1.4116 stainless as Wusthof, you moron.
>There is nothing special about the blade material. It is the industry standard for beater knives.
Not that anon, and I don't have any particular knowledge of knife manufacturing, but is there something about the manufacturing process that could give similar results as this in knives?

https://www.youtube.com/watch?v=T4Zc3Go2WLY

[Anonymous No.20067861]

>>20067846
Yes.
The equivalent would be the heat treat/temper. Which can make or break a knife regardless of its steel type or additive content.
It is basically unreleated to the blade material itself.

[Anonymous No.20067976]

>>20061658
I have 2 local blacksmiths, get on my level... BUT :
>>20056418
See, I *would* go to the local smiths but all they have is either :
>Need a good kitchen knoife, eh ? Well here's our Hagane Nakadashi Kansai, a tribute to Japanese tradition, inlaid with Damascus patterns. That will be 1900€, gaijin.
OR
>Oh, you're more of a traditionalist, eh ? I recon someone of your cut might prefer this "Elvish dagger", rounded forms and engraved elvish runes. For the refined chef. That will be 600€, warrior.
I hate it.

[Anonymous No.20068025]

>>20056411
You know what I've used for the past several years.

Some Cutco knives I got when I was scammed into selling for them when I was 18.

You know what I've never had an issue with?

Some Cutco knives I got when I was scammed into selling for them when I was 18.

Because when you break it all down, a knife is a knife is a knife. If you keep it sharp, and maintain it, you're going to be fine. Yeah, there are nicer knives out there but at the end of the day, you don't need the best knife ever created. You need something that will cut food.

[Anonymous No.20069741]

>>20067976
pattern welded demascus is a trend that should decline soon

[Anonymous No.20069948]

>>20067587
>full bolster
Fuck yourself with that shit.

[Anonymous No.20069974]

Is sharpening actually a meme?
I have a 56 HRC knife and an unknown hardness Chinese cleaver
I was thinking that maybe I'd buy a fancy Japanese knife in the future so for my christmas present I got a shapton
How hard is it to learn?

[Anonymous No.20070022]

>>20069974
Sorry by meme I mean a meme for I guess non-sharpening experts or non-sharpening enthusiasts

[Anonymous No.20070173]

>>20069974
It is not difficult to learn. The motions are slightly awkward at first, but you'll find a comfortable way to hold knife fairly quickly.

Use a higher angle, and/or a microbevel for softer steels. You'll absolutely benefit from a very sharp knife even if it is a softer steel.

Also do not listen to anyone that suggests a sharpening jig. They are completely useless for the home cook unless you have parkinsons disease.

[Anonymous No.20070665]

>>20069974
Buy a jig sharpener and call it a day.
Remember to get the stone wet.

[Anonymous No.20070714]

>>20069974
Buy a whetstone and a stone holder and call it a day. Remember to get the stone wet.

[Anonymous No.20070804]

>>20070714
>retard can't use a simple contraption
Post a negative review of a whetstone next.
Learning to use a whetstone by hand is like learning to roll and cut pasta by hand instead of buying a manual pasta roller.
A useless talent for 99% of people that just want to go from A (not sharp/unrolled pasta) -> B (sharp/rolled and cut pasta).

There is some scenario you can use to justify how a pasta roller is a bad idea, and you can find some retard who says that it ruined their dough and ate their fingers with one.
But basically everyone in the world gains more from the speed and convenience of using a machine. And that goes for sharpening jigs as well.

[Anonymous No.20070824]

>>20070804
Stfu. Lmao.

[Anonymous No.20071247]

>>20068025
Roman is that you?

[Anonymous No.20072732]

>>20056446
Lazy piece of shite

[Anonymous No.20072797]

>>20072732
He's a job creator you savage!

[Anonymous No.20073179]

>>20070824
Then buy literally any other one on the planet.
I grabbed that image off of Google images. I don't have any loyalty to the brand or whatever.
There are a million and one jig sharpeners out there. And almost any of them will do better than a whetstone.

[Anonymous No.20073188]

Is there some kind of blade maintenance I can do on a 1000 grit whetstone if I don't have a honing rod or strop?

[Anonymous No.20073306]

>>20073179
Lmao. Don't spread bad information because of your own ineptitude.

Here is a microscope image I took of my freehand sharpening. Notice how clean and sharp the edge bevel is? You do not need to do "better" than this. Spend 1 hour practicing on a shitty knife and you'll get it. A good quality 1.5k grit stone for 50 dollars is significantly higher value than spending hundreds of dollars on a good sharpening jig.

[Anonymous No.20073309]

>>20073188
You can create a good working edge using a 1k stone. Create a burr, remove it, then use very light passes with a lot of water. No need to strop or hone after that.

[Anonymous No.20073315]

>>20073179
Get a load of this jigger kek

[Anonymous No.20073368]

>>20056418
The blacksmith said his knives are too powerful for me.

[Anonymous No.20074083]

>>20073306
Okay, and does that actually cut anything any better than a standard edge?
No, you aren't a barber giving straight razor shaves to old men with paper skin.
Your autism is literally pointless. It is useless labor and time spent learning a skill that has no useful application in the kitchen. You even went and bought a useless camera to better look at your useless hobby.

Just like learning to roll pasta by hand.
There is some Italian sperg that can give me a lecture about how amazingly useful it is to do and how he can roll egg dough thin enough to see through.
And then I'd tell him that there are zero applications for that in 99% of pasta dishes.

Buy a sharpening jig. It is better for basically everyone on the planet.

[Anonymous No.20074195]

>>20074083
>types a dissertation instead of just admitting he’s useless and doesn’t know how to do things
Do you keep your faggy jig sharpener next to your unitasker hard boiled egg maker?

It’s like changing the oil on your car. Sure taking it someplace is easier and not much more expensive but you should know how to do it yourself too.

[Anonymous No.20074204]

>>20074083
>being a jigaboo
kek

[Anonymous No.20074213]

>>20056411
Global
Fiskars
Wüsthof
Ikea 365

Generally no bullshit, decent steel, affordable. Even if Global and Wüsthof skew towards being pricey.

[Anonymous No.20074215]

>>20074083
>NOOOO RUBBING A PIECE OF METAL ON A ROCK IS TOO HARD FOR MEEEEEEE. YOU'RE WASTING YOUR TIME!

That is a standard edge you absolute stupid jigger. I love how you act so full of yourself while being so incredibly ignorant.

Being able to pull a stone out and sharpen a knife in 2 minutes is not a useless skill for the kitchen. Please use your brain next time you make a post. Thanks.

>>20074204
>>20074195
Based.

[Anonymous No.20074230]

>>20074195
>muh unitasker
Okay Redditor.
Go back to watching Alton Brown ruin another recipe you fucking moron.
Doing your own mechanic work is the equivalent to cooking for yourself.

Sharpening by hand is the equivalent of not buying an impact gun and instead obsessively doing every bolt by hand.
AKA, only a retard would do that.

[Anonymous No.20074239]

>>20074083
I interpreted anon as saying he is able to get a good standard edge using a whetstone easily and that he also thinks a jig is unnecessary

[Anonymous No.20074253]

>>20074215
Being able to 'sharpen your knife in two minutes' is utterly useless, you mong.
If you're a professiona, no one is going to keep you hired if you have to drop your shift and pull out your whetstone like some aspie moron.
If you are cooking at home and someone ended up in a position where your only knife in the world is too dull to cook with, you have bigger problems and should probably roll up your cardboard mat and head for the homeless shelter.

Beyond that, the actual time on the stone is going to be shorter with basically any jig around, because it is so much more efficient and brainless to do.
The minute it takes is even easier than the time it will take to clean up all the water and grit that your standard whetstone leaves behind.
Good job moron, you successfully saved so much time for yourself it took even longer than normal.

[Anonymous No.20074260]

>>20074239
Yes, someone that spent a lot of time practicing can get a good edge with a whetstone.
It isn't impossible at all. Illiterate inbred village blacksmiths did it with grinding stones 1000 years ago.
But it is basically a pointless skill to spend time on learning because jigs are cheap unless you live in a cardboard box under the bridge, and they're essentially foolproof.

[Anonymous No.20074289]

>>20074260
I guess the most important question here is how long it'd take a knife enthusiast to learn to sharpen on whetstones

[Anonymous No.20074302]

>>20074289
*free hand
Also I suppose angle guides count

[Anonymous No.20074315]

>>20074253
Changing goalposts. You have lost. :) A jig is much much slower than a whetstone. Putting knife on stone and moving back and forth is near brainless with a little practice.

You are extremely bad at this, and I can tell you're getting angry. It's funny.

>>20074260
Cheap jigs suck, and the cheap shit one you posted is more than a very high quality whetstone. Proof (>>20070824)

>>20074289
It takes between 1 and 3 hours to get "good enough" after watching a couple videos, and then it is much more convenient, you can sharpen single bevel, you can have greater consistency than a cheap jig, it's more fun, and it allows you a greater level of edge tuning if you choose to delve into that.

[Anonymous No.20074345]

>>20074315
I'm getting my shapton in a few days so I'll see how easy it is when it arrives
Until then I can kind of see both sides
Knife enthusiasts could be greatly overestimating the quality of the edge they're getting freehand, they could be spending a very long time learning to use one which isn't something that is really talked about or maybe it is actually just a simple skill to pick up to get a good enough edge with a reasonable amount of effort
The jig anon hasn't mentioned the fact that a lot of sharpening people enjoy the process

[Anonymous No.20074388]

>>20056411
cheap, always sharp and dishwasher proof

[Anonymous No.20074401]

>>20074345
I have an 800 dollar wicked edge sharpening jig that I use to put the initial bevels on knives I make. I use a digital angle finder and calibrate the thing every single time I use it. It takes me 3 or 4 minutes to get everything set up just right, and then sharpening is slow even with 60 grit diamond.

I have a 400 grit diamond plate that I can lay a ton of pressure on and get my initial edge set up in minutes. I feel confident enough on smaller blades to just free hand it.

I've spent probably hundreds of hours sharpening and polishing knives and straight razors. I promise it is a simple skill. The more difficult aspects come when you start polishing san mai knives, and using natural stones.

[Anonymous No.20075493]

>>20069741
fucking this

[Anonymous No.20076094]

>>20075493
glad someone else agrees with me on this

[Anonymous No.20076097]

BUCK 120 BEST

[Anonymous No.20076100]

>>20073368
anon you have to reveal your power level, all blacksmiths are secretly racist

[Anonymous No.20076105]

>>20076097
btfo

[Anonymous No.20076320]

>>20076105
what a joke

[Anonymous No.20076757]

>>20076320
Are you making fun of my knife? you think my knife is a joke? a mere jest to be snickered at?

[Anonymous No.20076992]

>>20076757
you don't even own it, pal.

[Anonymous No.20077049]

>>20076992
pal

[Anonymous No.20077078]

>>20077049
looks like a hunk of shit guy

[Anonymous No.20077309]

>>20056418
I saw this post and decided to look up any black smiths in my area. Unfortunately there aren't many. And ones that are make dumb shit like swords.

[Anonymous No.20077392]

>>20077078
:(

[Anonymous No.20077530]

>>20074315
It is even more brainless and faster to use a machine to do it for you.
Congrats, dumbass.

You don't have anything here but smugposting. Because actually defending your hobby is impossible.
So you are relying on pretending that you're a F1 pitcrew man that needs to sharpening up a knife on the job instantly.
While also exposing that you've never worked in a kitchen or seriously cooked in your life.
So now you're going to once against smugly post about how 'fast' it is to sharpening a knife on a stone and ignore the actual reality of the situation and the reality of the conversation itself.
To refer back to before, I'm sure some Italian aspie could argue that he is faster than any pasta roller too. And I would still tell everyone in the world to buy a pasta roller instead of spending time learning to roll it by hand.

[Anonymous No.20077890]

>>20069741
Should, but won’t. Marketing came up with the nonsensical bullshit that Damascus == pattern long before you were born. People have been eating that and “it’s magic woo steel!” for just as long, and show no signs of stopping.

[Anonymous No.20077914]

It's funny because I have seen so many cheap 'damascus' knifes that even if they're real damascus, I cannot help but see them as being gaudy