/ck/ - Food & Cooking

[Anonymous No.4132353]

Which knife is your main knife?

And how many knives do you own?

Mine is the Mac Ultimate SBK-105. I use it for pretty much everything.

[Anonymous No.4132367]

I use the Miyabi 7000MCD for most of my prepping.

I've heard MAC knives are amazing. I'll be getting one for my next purchase.

[Sythe !!66E8vxZ1xpB No.4132370]

10" forged Victorinox professional series.

I have one other chef's knife, an 8' mcusta zanmai, and about ten other knives.

[Anonymous No.4132373]

>>4132367
They really are very amazing. My Mac knife feels like it will last 30 years. They are very much worth the price.

[Anonymous No.4132377]

>>4132370
How long have you had that Victorinox?

[Anonymous No.4132386]

240mm (I think) Asai PM Damascus SGII gyuto it's super hard and can hold an edge for almost forever.

[Sythe !!66E8vxZ1xpB No.4132389]

>>4132377

Going on 5 years now.

[Anonymous No.4132393]

>>4132386
Looks nice, but I just can't use that type of handle.

>>4132389
You must take excellent care of it.

[Anonymous No.4132401]

>>4132393
My hands are too large to have anything other than a small tree branch as a handle. Hell my phone is the galaxy note 2 and I can use it very easily one handed or if phones arent a good size indicator I can palm a basketball with ease.

[Anonymous No.4132404]

MAC Mighty Chef

Others: MAC pro 3 1/2" and 5". The rest are from a shitty Sabatier block I got ages ago from Amazon.

[Sythe !!66E8vxZ1xpB No.4132405]

>>4132393

No more than usual. It's pretty durable, it's the forged one, not that punched steel and fibrox crap.

[Anonymous No.4132409]

>>4132353
a henkels twin pro s 8" chef's knife

I also have a set of Wusthoff Grand Prix I, which has a 8" chef's knife, a paring knife, a 4 or 5 inch steak knife, a 8" what do you call it a slicer for cutting roasts and a few other pieces. The price on the set was ridiculous (it was like 65 or 70 dollars) so I don't regret buying it, but the Henkels knife is clearly better.

[Anonymous No.4132412]

>>4132401
I didn't mean the size of the handle, but the gap between it and the blade. I use a strange kind of grip. Both my index finger and my middle finger are on the blade. Only my ring finger and pinky are actually on the handle.

>>4132409
Interesting.... Most people prefer Wusthof over Henckels.

[Anonymous No.4132415]

Hiromoto 240mm Gyuto

[Anonymous No.4132417]

>>4132412
Its still all because I have clownishly large hands.

[Anonymous No.4132434]

This is my 7 inch Yoshihiro I received as a Christmas gift. I was previously using a 9 inch Henckel Classic. I wanted to try something lighter and less bulky. This knife did the trick. Came razor sharp right out of the box, very well balanced, and feels great in my hand. I might add this knife served as my introduction into Japanese cutlery.

[Anonymous No.4132438]

>>4132434
That's a beauty!

[Anonymous No.4132468]

<--one of these

Victorinox 12" Cimeter

I'm training to be a butcher. No one else really makes decent butcher knives. I have a Tojero DP 8" chefs I use at home, plus a sharpmaker. I was pleasantly surprised at how sharp I can get the Victorinox.

[Anonymous No.4132470]

>>4132438

Thanks. I was told it was relatively inexpensive as well.

[Anonymous No.4132471]

Shameless poorfag reporting in. This is my main chef knife. I have a similar Farberware forged paring knife that I rarely use, and a bunch of other cheap knives from a shitty Ronco set (who cares about brand when it comes to a bread or steak knife anyway?)

[Anonymous No.4132472]

10'' cheap victorinox

bought it when i was still learning and haven't had any need to buy a new one

[Anonymous No.4132476]

Global 7" santoku master race reporting in. I use it for pretty much everything. If I was to get another knife, I'd get one thats a bit longer for bigger tasks. But so far, this thing has been great. Get it sharpened once a year and the rest of the time touch it up w/ a steel.

[Anonymous No.4132483]

>>4132476
>Global
>Master race

Pick one.

[Anonymous No.4132485]

>>4132386
Here is a picture

[Anonymous No.4132487]

>>4132468
F. Dick makes very good butcher knives if you are looking for something a bit more fancy.

[Anonymous No.4132490]

>>4132485
Damn, the one of the bottom is the Asai and the one on top is my wife's Shun.

[Anonymous No.4132491]

>>4132483

Why are you player hating? Its a great knife. My one gripe would be that I'd like a thicker handle since i got big hands. But other than that it cuts like a samurai sword.

Respect me bro.

[Anonymous No.4132492]

>>4132485
God, that one on the top is way fucking ugly.

The bottom is a beauty, though.

[Anonymous No.4132493]

>>4132468
I use the top one to break animals down.

[Anonymous No.4132500]

>>4132491
I can't respect anyone who thinks he's master race because of global knives and says "respect me bro". Who the hell gets respect from saying respect me?

[Anonymous No.4132504]

>>4132492
The Shun doesnt look that bad in person, I just dislike the bolster but aside from that I enjoy it. My stupid hands are as I said before way too large for it so I had to get the bottom one for myself. Also I had to get it to draw my wife's gaze from my incredibly expensive rifle.

[Anonymous No.4132505]

>>4132500

Post your knife then. I wanna laff.

[Anonymous No.4132515]

>>4132505
I use Mac Ultimate knives. Do you seriously want to boost your own ego by degrading others?

[Anonymous No.4132527]

>>4132515

You're unbelievable.

[Anonymous No.4132528]

>>4132487
>F. Dick makes very good butcher knives if you are looking for something a bit more fancy.
>F. Dick
>fancy
Yeah, real fancy there brah.

Maybe as good as the Victorinox, but certainly no better.

[Anonymous No.4132541]

>>4132528
I my experience, I found the F. Dick to be better.

[Anonymous No.4132540]

>>4132412
he, but it's a lower end wusthof

[Anonymous No.4132547]

I would have included the shun but it's dirty and I am lazy.

[Anonymous No.4132569]

>>4132527
What do you want?

[Anonymous No.4132570]

>>4132541
What's better about it?

It looks like the same stamped Euro blade, with the same plastic handle, just blue. Wouldn't be surprised if it was made in the same factory. I mean, it's prolly fine and all, but no way in hell is it fancier.

[Anonymous No.4132572]

>>4132541

F. Dick, Victorinox, and Dexter are all about the same: stamped stainless utility grade knives made for professional line cooks. They don't suck, but they're not great either.

[Anonymous No.4132580]

>>4132476
>Get it sharpened once a year
>>4132491
>Respect me bro

Obvious troll is obvious.

[Anonymous No.4132597]

>>4132493
I got breaking and boning knives to go with the 12" cimeter.

Really, we don't do that much breaking down of whole animals, just lambs. You mostly use the bandsaw for that anyway.

[Anonymous No.4132606]

Main knife? I use a Chinese cleaver for most things. Currently I have a Sugimoto #6 and I fucking love it.

Aside from that I have a big-ass CCK pork butcher's cleaver for breaking down meat and cracking bones for stock, a cheap victorinox serrated bread knife and an old no-name carbon boning knife I inherited from my uncle.

I also have a victorinox chef's knife that I use for cookouts, camping, tailgating, etc--basically anytime I don't want to risk my nice cleaver.

[Anonymous No.4132614]

>>4132606
That's a short-ass handle on that cleaver.

[Anonymous No.4132617]

>>4132572
Again, I have some experience with weeaboo steel, and was really surprised at how well the Victorinox takes and holds a 15deg edge. Easier to sharpen. In some ways it holds a better edge then something harder, because you don't get microchips. I just run it through the sharpmaker after each shift, and it's good to go.

Won't win any beauty contests, granted.

[Anonymous No.4132635]

>>4132614

It is indeed short. Keep in mind that even though it looks like a "cleaver" it's a knife used in a slicing motion just like a chef's knife. It's not like a western cleaver for chopping big pieces of meat or bones. It has a very thin blade, thinner than many chef's knives. You don't swing it like a hammer, you hold it the same way you would a chef's knife--pinch the blade with your thumb and forefinger and then your other three fingers curl under the handle.

[Anonymous No.4132639]

>>4132635
Still seems sorta impractical compared to a solid chefs knife..

[Anonymous No.4132646]

>>4132597
Funnily enough I use those knives to break down lamb all the time. It works really well for skinning but I only use a saw to split them in half, other wise everything else is done with a knife because I like to seam cut animals (ocd ftw).

[Anonymous No.4132655]

>>4132617
I dont know, my weab steal has managed to hold edges for a long time and it needs barely any sharpening. With an HRC of 65 its not really comparable with the 55 of the stamped blade though.

[Anonymous No.4132719]

>>4132639

I've never found the handle lacking, though I can see how it would be unusable if using a newbie's fist grip. I mean, when you hold a chef's knife properly most of the handle is just sticking out in the air anyway. Pic related.

[Anonymous No.4132985]

>my knife is more kawaii uguu than your knife

does anyone in here actually own the knives they're posting?
give me a break.

[Sythe !!66E8vxZ1xpB No.4133019]

>>4132985

[Anonymous No.4133032]

>>4132580

Nope. This all true. Get over it. Global knives rule.

100 bucks for a great knife while everyone else uses 300 dollar + knives for their home kitchen thinking they're Alton Brown cuz' they got a Shun.

[Anonymous No.4133038]

This is my main all-purpose knife. I use others for specialized tasks, but this is my go-to.

[Anonymous No.4133063]

The least bendy of the rather used and many times sharpened carbon steel knives my grandfather made back in the 50's. Falls through food like hot butter.

[Anonymous No.4133075]

>>4132485
All these are mine:
>>4132493
>>4132547
>>4132985

[Anonymous No.4133081]

Buying my knives for school tomorrow.

[Anonymous No.4133219]

Chicago Cutlery 8 inch chefs knife.

[Anonymous No.4133229]

Level with me.
Why spend money on a "good" knife?
Isn't sharpening it part of being a responsible chef? Isn't maintenance part of the art? Why shouldn't I buy a $15 knife at Wal Mart?

[Anonymous No.4133249]

just a basic Victorinox with a wooden handle, served me well for 3+ years

[Anonymous No.4133259]

>>4133229
because that $15 knife is probably made with worse materials than a $40 knife that's still relatively inexpensive and will last you a long time, if properly maintained

[Anonymous No.4133263]

>>4133229

You spend more on a knife for good steel, balance and weight. Though, I find it to be significantly more important to spend more on stones than on a single knife that you are incapable of sharpening.

[Anonymous No.4133268]

>>4133259
What does "last you a long time" mean. If I keep both of them sharpened, why does it matter how much I spent on it?

[Anonymous No.4133277]

>>4133263
What does "good steel" mean? Are you just throwing around buzz words that don't mean anything? I'm looking for an honest, objective reason to spend more than fifteen bucks on a knife.
Every one of these threads is full of young people who seem proud to blow their money on commercialized overhyped nonsense.

[Sythe !!66E8vxZ1xpB No.4133281]

>>4133268

Because shitty materials and make mean that the possibility of some part breaking [handle snapping, blade chipping, etc] As well generally knives that cheap have soft steel, so with all the sharpening you'll have to do, the blade will run down very fast.

As the other anon said, you don't have to get a crazy expensive knife, that's really only necessary for a level of use above and beyond you normal at home kitchen work. At the same time, you want to spend enough money that the quality of materials and build aren't shite either.

[Anonymous No.4133284]

I use a set from Chicago Cutlery. It's ok, and it does it's job.

[Anonymous No.4133294]

>>4133268

Profesional knives are meant to en-dour hours of grueling chopping while still retaining it's edge. I've noticed that my 10$ santoku which
I've used for the past year needed to be sharpened more often than my 8" global. Not to say my global was sharper but steel quality and comfort will go a long way when it comes to working in a kitchen.

[Anonymous No.4133302]

>>4133281
I don't think chain stores would stock knives that regularly break. I've never purchased anything other than cheap knives and I've never broken one. They usually last me for several years, until a relative gives me a new one for Christmas or I buy a different color to match the decor in my kitchen.
These knife threads are ridiculous. I came here to find out why you kids spend so much money on something that should only cost you a few bucks and an hour or two of time every year and I am sorely disappointed.

[Anonymous No.4133330]

My mother bought me a block of henckels four star for christmas. They're lovely.

[Sythe !!66E8vxZ1xpB No.4133331]

>>4133302

If you had every intention of not changing your opinion, then why bother posting at all?

I'm sure you can come back with a rejoinder for that, but it's pretty obvious from the tone of your writing that you never had any intention of even attempting to see this from another point of view so I'm not going to attempt to take this any further.

You are safe in your opinions, so be happy with them elsewhere.

[Anonymous No.4133333]

>>4133302
Someone gives you a well put response and you dismiss it so easily. You didnt come here for any reason other than to complain that some of us have the need for these or the disposable income for these. What a waste of your time. I have my knives because I like how they look, they cut very well and they dont need sharpening often.

[Anonymous No.4133338]

>>4133229

Its mostly the quality of the steel. Some steels keep sharp edges much longer than others. I'm not an expert on every type of steel there is, but suffice it to say that a 15 dollar knife will go dull and not cut the way a 100 dollar knife will.

Go buy one and test them side by side.

[Anonymous No.4133344]

>>4133277

Good steel quality means you can sharpen a knife with a finer edge without having going to shit after one day. Delicate slicing and cutting are important for many and find it beneficial that they spend more on a knife they know that will last and be a workhorse. I wouldn't recommend home cooks to spend hundreds on knives considering they won't use it to the full extent that the knife is meant to be used. $40 dollars is the most I would spend if I was a home.

[Anonymous No.4133350]

>>4133331
>>4133333
My questions were "Why spend more than fifteen bucks," "what does last a long time mean," and "what does good steel mean". Every answer involved the frequency of sharpening. If you were trying to encourage me to be lazy and buy something I don't have to sharpen as often, then consider me unconvinced.

>>4133338
Here again is a thoughtful response, but the content is much the same as the answers above: the more expensive one doesn't require sharpening as often.

I found my answer, and my opinion is unchanged. Thanks to everyone that participated, have a good night!

[Anonymous No.4133369]

>>4133350
Dont forget it will be much sharper than a cheaper one as well.

[Anonymous No.4133428]

>>4133350

I don't think you're getting it, a 15$ dollar can have an edge like a well sharpened 100$ knife but after a few minutes of use the 15$ will considerable less sharp than 100$ after the same amount of time. Consider you're working in a high volume kitchen doing intricate slicing and dicing and your knife constantly becomes dull after every shift. You're not going to waste time every day running your knife through a stone which will then in turn wear-out your knife and the stone.

[Anonymous No.4133486]

>>4133350
If you want a good quality cheap knife get a Dexter. The carbon steel stays sharp and they're fairly inexpensive. I found an 8" wood handled butcher at an old camp site and it's been my goto knife now for 7 years.

[Anonymous No.4133510]

>>4133428
A few minutes? Do you even work in a kitchen?

[Anonymous No.4133679]

>>4133350
No one mentioned that in the long term buying 1 $40 knife that lasts many many years is potenaly cheaper than buying a $15 every 2-3 years. So along with saving time and gaining greater controll you also save money.

[Anonymous No.4133692]

Has anyone else ever wondered if they have a diamond edged knife somewhere out there? A knife, eternally sharp.

[Anonymous No.4133705]

>>4133692

Someone made some sapphire knives, they're not very interesting aside from the fact that they're very hard.

Various hucksters have offered "diamond edge" knives which are worse than garbage. I saw one with a diamond impregnated coating on the edge. Took me a while to scrape it off so I could actually sharpen it properly.

[Anonymous No.4133715]

>>4133705
Precisely what I'm saying. There's a lot of attempts to take the idea and just trick people - but I'm talking about an actual diamond edged knife. Not coating, not just the 'name', but real diamond edge.

[1/2 No.4133772]

>>4133705
With my basic understanding of metallurgy and steels, allow me to add my knowledge to this thread. Part of making a knife is understanding its intended purpose, how hard does it need to be? What is it going to cut? These are important questions to answer because they determine what kind of steel needs to be used, and how hard it needs to be. An axe, for example needs to be very hard. Most of the time, companies use a very hard "tool steel" like D2 or M2, or a regular steel and put through heat tempering or cryogenic treatment to get the hardness up to a very hard level. The reason for this is to make it hold onto its edge for a long time, and resist denting, and allow the user to cut through hard wood or even some metals. The downside to making a blade as hard as tool steel is that it is incredibly difficult to sharpen - both in terms of how long it takes to sharpen it, and how its nearing impossible to put a "fine" sharp edge on it. Because with a super hard steel, when you attempt to reshape the edge, it doesnt smoothly come off, it chips off and leaves an uneven, jagged edge (on a microscopic level).

On the opposite side of this story would be a razor blade. It needs to be a super sharp edge, but because it needs to take a fine edge, it cannot be made from a super hard metal. It must be made from a softer, more forgiving steel. This steel will take an edge faster and easier, but will not hold it as long, and will dent, bend and wear away faster after sharpenings.

Getting this balance of soft vs hard, easy to sharpen vs difficult to sharpen, easy to lose an edge vs difficult to lose an edge, ability form a finer edge, vs inability to form a finer edge, short life cycle vs long life cycle is what makes a manufacturer make a better knife.

[2/2 No.4133774]

>>4133772
Thats not to say that you cant make a certain hardness of steel better at one or more of those particular categories by introducing different alloys or heat treatments/cryogenic treatments. But generally speaking, the aforementioned properties are tradeoffs experienced with going from one particular hardness to another.

Getting the balance correct, while keeping manufacturing defects low, style unique and price in check is what makes one knife manufacturer better than another.

TL;DR version: If you cant tell the difference between a 15 dollar set of 8 kitchen knives from walmart, and a knife marketed towards culinary professionals for 100 bucks a blade, then dont even bother asking why people buy one particular knife over another. ALSO, google rockwell hardness level for more information.

[Anonymous No.4133804]

>>4133772

Basic indeed. You're basically pulling a sceak here and posting partially correct information with a lot of buzzwords that you don't seem to fully understand.

[3/2 No.4133810]

>>4133774

I would like to add that as you make a metal harder, it changes its breaking properties on an atomic/molecular level. As you increase the hardness level of a particular metal, you decrease the amount it dents (this is how they actually test hardness), and increase the chances of it breaking off and chipping. In other words, abuse a soft steel knife, and it will form dents. Abuse a hard steel knife, and it'll chip off pieces and chunks. Hard steels are very dent resistant, but very brittle.

Welcome to the world of physics, where you learn everything in life is a trade off, and there are no free lunches.

[3/2 No.4133813]

>>4133804

No.

[Anonymous No.4133818]

>>4133804
You really enjoy just acting like a pretentious know-it-all, don't you? That guy's right, for the most part. Why don't you graduate highschool before you start saying everything's a 'buzzword'

[Anonymous No.4133842]

>>4133804
Sceak adds credentials and respect to /ck/.... relax newfag.

[Anonymous No.4133844]

>>4133818
This. There was a sceak thread and this guy was saying the whole "sceak only knows buzzword thing"... now it is his thing I guess.

Maybe tl;dr post full of good information aren't his thing. We should stick to monosyllabic words and memes for his sake.

[Anonymous No.4133847]

>>4133844
He just needs to go back to /pol/

[Anonymous No.4133848]

>>4133818

I'm not the one telling people not to bother asking questions.

As I said, it is partially correct, but if you're going to try to explain something at that level of detail, partially correct might as well be completely wrong.

I'm pretty sure this is the same guy who's been posting his highly opinionated misunderstandings about cutlery for the past 2 weeks, his writing style is pretty similar. I'm too tired to deal with him tonight, maybe another time though.

[Anonymous No.4133850]

>>4133844

I appreciate that you like information, but misinformation is worse than no information.

[Anonymous No.4133863]

>>4133848
But he's right as far as I can tell. I've talked to people in the past about cutlery -as well as researched it a bit, and what he's saying is right. I won't tell you I've got all the answers, hell, not even the scientists doing all these tests know it all. Regardless, he's right.

>>4133850
Also, why don't you correct the misinformation as opposed to just shutting it all down and acting like an ignorant prick?

[3/2 No.4133869]

>>4133848

Nope, must be some poor other guy you're remembering. That 2 part post was my first in this thread, and my first on /ck/. Its 11:30 on the east coast, so im gonna head to bed now. Not sure how long threads last on this board, but i'll check the thread again in the morning if its still around.

Sleep tight, dont let your own stupidity shorten your lifespan by any statistically relevant amount.

[Anonymous No.4133876]

>>4133863

His comments about razor steel are an example of what's wrong. You don't make razors out of soft steel.

Also, pic related. I'm trying so hard to resist. Why did I come to /ck/ before going to bed. God dammit.

[Anonymous No.4134075]

Some no doubt monstrously cheap set of knives from k-mart or something equivalent.

The knives and handles are all one piece, and they're all metal of some variety. The block comes with a built in sharpener, which works damn well, and I just toss them in the dishwasher when they're dirty, because there's no interface between blade and handle for water to penetrate.

Haters gonna hate

[Anonymous No.4134083]

>>4134075
I was assuming the reason that people don't wash stainless steel knives in the dishwasher is because they'll rust eventually.

At least, I did wash stainless steel knives (cheap ones like what you speak of) for a few years, and eventually they developed light rust staining.

[Anonymous No.4134094]

Why is it that every time someone has something nice/expensive, other have to say that cheaper is just as good, if not better?

It happens every single time there is a gear thread ffs.

[Anonymous No.4134095]

>>4134083

I'm emotionally equipped to deal with that eventuality. I'm also fine with sharpening my knife before I use it, every time I use it, even if it doesn't need it.

I'm perfectly fine with a host of menial chores, but washing dishes by hand is not one of them, so it's the cheap knives for me. I've owned them for 3 years, and they're still as good as new, with no indication of pitting or rust.

I do have a Henckel's twin four star chef's knife, which is far and away better at retaining an edge, but I don't use it as often simply because I don't feel like cleaning it afterward.

[:3 No.4134109]

[Anonymous No.4134113]

>>4134094
It's because some people cant handle others having nicer things.

[Anonymous No.4134134]

benchmade fag reporting in.

[Anonymous No.4134153]

>>4134109

[Anonymous No.4134161]

No one brought up quality assurance? Part of the reason I'm willing to spend $200+ on a work knife is because I don't want the extra risk of flaws in the steel: things that can lead to pitting, rusting, chipping, cracking, and rolling of edges all under proper (albeit heavy) use and maintenance. Combine that with personal preference qualities like: performance characteristics, customization possibilities, and fit and feel, and those would be my main reasons for not wanting to use a $15 knife in a professional kitchen. There are other, even more persnickety reasons I have. If you can't understand that, then you probably haven't spent your career working in an environment where the details are everything. I've learned to relish in those details and become relatively obsessive about details which importance aren't forced upon me, but that I still wish to improve. If you aren't concerned about any of that, great! Have fun with whatever makes you happy.

[Anonymous No.4134170]

I use the shortened katana that tasted the blood of the Shogunate on the field of battle before its own master used it to spill his guts for shaming his family
The blade has been folded over 7000 times and the handle was recently re-wrapped by the blind priests of the Waterfall of the Hidden Mists Temple in Tibet
A pretty good knife

[Anonymous No.4134173]

>>4134170
>shortened

fucking pleb

[Anonymous No.4134177]

>>4134173
YOU TRY CHOPPING CELERY WITH A FULL KATANA HAUNTED BY THE DEMON SPIRIT OF A SAMURAI, ANON

[Anonymous No.4134180]

http://www.legend-sa.co.za/product/product.php?m=LEGEND%20KNIVES&id=163&d=true

Zafag here, cost the equivalent of around $10, go to blade, still sharp after 6months of daily use, impressed

[Anonymous No.4134181]

Icel Platina 25cm

I use it for just about everything, holds it's edge nicely on a wooden board.

It was a gift and my first knife so I'll probably use it for a few more years to come, but I definitely know what to look for in my next knife. This one is on the heavy side and it throws the balance off a bit. Might also go for a santoku next time.

[Anonymous No.4134183]

>>4134177
MFW any cook worth their shit knows that you do not chop possessed celery. You arc your blade from a distanced squared stance, pulling your shoulders in and twisting at the waist, slicing cleanly through the root of the motherfucking hellcelery. You then flay it and drape the peeled strains over your window to ward off any spirits wishing to reposess your empty stalk. Fuck you people are cretins.

[Anonymous No.4134195]

>>4134177
Oh, you mean the blade is haunted, not the celery. That's a different story.

[Anonymous No.4134209]

>>4132353
God damn Mac Ultimate knives are amazing. I have that exact one, it's the best knife I've ever owned by a mile.

[Anonymous No.4134221]

>>4134209
I have to agree.
I've owned F .Dick, Wusthof, Henckels, Miyabi and Victorinox.
My Mac Ultimate blew them all out of the water.

I've never had a better knife than my Mac.

[Anonymous No.4134231]

>>4132353

Ten and a half inches is a whole lot of knife; I feels it'd be too much for my go-to knife. I usually stick with a standard 8" blade, but I did get a 9 Shun for le channukahs. It's fucking powerful, but the added inch kinda slows me down in precise cuts (brunoise, paysanne).

[Anonymous No.4134249]

>>4134231
I used a 10 inch sabatier for years. Was cumbersome with the fine cuts at first, but I got used to it after about a month. Got a skinny a few years ago. Love it, but I still go back to the giant from time to time. I'm not any faster with the skinny, but I do find it more convenient and playful for delicate work. Amazing what you can get used to.

[Anonymous No.4134251]

>>4134249
^ lurker, not OP btw

[Anonymous No.4134252]

>>4132401
>I can palm a basketball with ease.

Are you a gorilla?

Possibly a wizard gorilla

[Anonymous No.4134253]

>>4134231
I have no problem using long knives.

If you still want to try out a Mac Ultimate, they offer a 9 inch version. You won't regret it. They are some of the best knives you can get.

[Anonymous No.4134280]

>>4134252
I just have really large hands and feet even though I'm only 5'9" tall.

[Anonymous No.4134284]

My knife of choice has to be between 10"-12".
I prefer the ones that are 3"-4" in width/height.
Of course, a large knife such is that will not do with whatever calls for more finesse and detail, but for chopping, cutting, slicing, I need a really large, really heavy knife. I tend to have little to no control when working with anything too small or light.

[Anonymous No.4134296]

Wusthof Ikon, 8 inches.
I'm still a relative newfag to cooking and knives - I have my one go-to chef's knife, and a decent paring and bread knife. I think when I get my next heavy duty knife (whenever that may be) I'll go for something a little lighter.

My problem is I'm absolutely terrified of trying to sharpen my knife myself. Bone deep convinced I'm gonna fuck it up beyond repair somehow. Shitsux.

[Anonymous No.4134299]

>>4134296
The best way of learning how to sharpen is getting a dirt-cheap knife and grinding it down til the point where it can't cut anything. They sharpen it up with a stone. Repeat until you re good at it and have the confidence to sharpen your expensive knives.

[Anonymous No.4134308]

>>4134299
Gotcha. Time to hit Wal-Mart for that $15 dollar knife that one dude would not shut up about.

[Anonymous No.4134321]

Also, you'll at least need 2 stones. A coarse stone and a fine stone.

If the blade only needs a slight sharpening to get that razor edge back, use the fine stone.
If you have a shit knife and need a new edge, use the coarse first and then the fine to make it perfect.

Also, this video is the best sharpening video there is: http://www.youtube.com/watch?v=te1KIpGyz-4

[Anonymous No.4134361]

>>4134321
Holy shit this video thank you.
HIS ACCENT IS SO THICK BUT IT IS TELLING ME EVERYTHING.
I THINK.

[Anonymous No.4134391]

>>4134361
I love his accent. The video is glorious. It has everything you need to know about sharpening.

[Anonymous No.4134443]

>>4134321
fkkn saved

I'm still using a medium tier knife and after 6 months it feels like it needs to be sharpened. I may get the whet stones for it, or maybe just move up to high tier knife status and either get the stones at the same time, or later when it needs to be sharpened.

I love knife threads on /ck/

[Anonymous No.4134503]

I mostly use the worlds best professional aesthetic knife by world class top master iron chef Rachael Ray.

[Anonymous No.4134507]

I almost exclusively use a santoku knife. I spent a lot of money on it and it just seems like the best thing ever.

[Anonymous No.4134895]

>>4134321
This guy is really smart and his voice is fantastic. Thanks for the great video.

[Anonymous No.4134904]

Any good knife for beginner cook?

[Anonymous No.4135267]

>>4134503
What the fuck is that thing?

[Anonymous No.4135329]

>>4133019
What kind of knife bag is that?

[Anonymous No.4135348]

>>4135267
it's a cheap knock off of a knife designed for people with Arthritis in mind (easy to grip handle, putting the handle position like it is makes it easier to control with less effort, etc.) . The original made by dexter (see pic), actually got some award for it's design.

[Anonymous No.4135363]

>>4135348
Just checked this out, I'm impressed that it only cost about $50.

[Sythe !!66E8vxZ1xpB No.4135374]

>>4135329

It's just a kit bag that I bought from my school back in the day. It's got three compartments, pretty handy and can hold a lot of shit. I've looked all over the thing before and can't seem to find a manufacturer's tag.

[Anonymous No.4136574]

>>4134503
how does this knife things?

[Anonymous No.4136585]

>>4132483

Guy you're responding too is in fact a retard but Global knives are stellar

[Anonymous No.4136636]

>>4134296
How do you like that knife? I want to buy a nice knife but I'm stuck between that and the shun classic.

[Anonymous No.4136643]

I'm looking to get a nice chef knife but how often do they need to be sharpened? I'd use it mostly for vegetables, as hard as maybe raw potato and carrot

And what kind of equipment do I need to sharpen? Just one of those abbrasive metal sticks or do I need a whole set-up with a whetstone and a strap of leather, etc?

[Anonymous No.4136651]

>>4136643
those "abrasive metal sticks" are for honing, whetstones are for sharpening

[Anonymous No.4137485]

>>4136585
I don't like them. I find the handles to be very badly designed.

[anitachula No.4137581]

My favorite is the Wusthof Classic Cook's Knife.

http://diningoutcookingin.wordpress.com/2013/01/09/my-favorite-tools/

[Anonymous No.4139370]

I like my F. Dick 1905 Chef's knife.

It has a great balance.

[Anonymous No.4139409]

[Anonymous No.4139485]

>>4134296
I have this with the Blackwood handle (+40$).

>>4136636
I love it. A joy to use. Delicate yet wustof strong.