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/ck/ - Food & Cooking

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File: 120 KB, 1024x768, global knives.jpg [View same] [iqdb] [saucenao] [google]
4558856 No.4558856 [Reply] [Original]

So I want to invest in a well made but affordable chef knife, something I can use to dice vegetables to cutting up meat and anything in between.
ITT: Post the knives you use and swear by or anything you have had good experience with.
Pic related, heard Global was a good brand, but don't really know if I want to blow more than $100 for one.

>> No.4558872
File: 33 KB, 570x215, guy-fieri-knives-1.jpg [View same] [iqdb] [saucenao] [google]
4558872

>global

shitstorm imminent

Fujiwara or Richmond Artifex seem to be the default entry level J-knives these days. I got in about 8 years ago when Tojiro DP was more reasonably priced.

I'm going to be late for work if I write a real reply, but /ck/'s knife advice has gotten less shitty in the past year. We still advise overspending on knives and underspending on sharpening equipment which I find wrong, but you could do worse. Just wait for it, this thread will reach at least 50 posts before the end of the day

>> No.4558873

>>4558856

I have J.A. Henckels. I like the weight and sound of the blade. They have classic handles, center-tip, and the handle-end of the blade is fully sharpenable (forgot the term).

IMO you'd be best to go to a department store and try a bunch to see which you like or not. That's sometimes difficult, though, because they're often in locked cases, and the cashier might be pressuring you.

If you have some in your area, kitchen equipment stores are better. The person with the knives has more time.

>> No.4558943

>>4558872
For the moment I have checked amazon for both of those suggestions, and the Fujiwara is damn expensive, and the Richmond came up with a music album called Lake of no shore. So I guess I can't rely on amazon all the time, will look into those when I get the chance to go to a store, also I guess I should point out the reason I was looking for something affordable is that I have less than a $900 and that's all I will have until college starts back up in the fall.

>> No.4558945

>>4558943
http://www.chefknivestogo.com/richmondknives.html

http://www.japanesechefsknife.com/FKHSeries.html

your google skills leave a lot to be desired

>> No.4558948

>>4558873
I do have one around here, the only problem is I know for damn sure that most employees has no fucking clue what they are talking about, I've been led to believe that they just tell you to buy the most expensive knife they can get squeeze from your wallet. At least around where I live it's hard to find people who know what they are talking about sadly.

>> No.4558951

>>4558945
Not true, I google near every damn thing I wan't to know about but rather than read some crappy article about some bitch telling me the item she's raving over is amazing because she gets some kind of money out of it or she doesn't know what she's talking. I would much rather get multiple opinions from another source.

>> No.4559376

>>4558856
>Pic related, heard Global was a good brand, but don't really know if I want to blow more than $100 for one.
Global make good knives, some of the sharpest you'll get straight from the factory. But they're overpriced frankly and the handles are a bit of a menace (those dimples are purely cosmetic, trust me).

You have a preference for stainless? Cos if not >>4558746

Also, you can get pretty decent cleavers at many Asian or Chinese stores, I've heard of prices below ten bucks. They aren't too difficult to adapt to and they make awesome all-round cook's knives once you do. The most I'd pay for a Chinese one would be maybe $25, which would leave you a good chunk of change to get a quality sharpening steel.

>> No.4559382

My advice would be to buy something really cheap (e.g. IKEA) and practice sharpening often. When you have got the technique down it makes much more sense to spend a chunk of cash on a really good knife.

>> No.4559390

>>4559376

In my experience those cheap-ass cleavers are great for the heavy ones--the ones you'd use for breaking down bones for stock and that sort of thing. For the thin slicing cleavers (the Chinese equivalent of a Chef's knife) the same rules as buying a western chef's knife apply. Some are made of crap steel and some are made of good steel.

>> No.4559435

Victorinox.
Get a 5" or 6" for general purposes.

As people are saying, invest in more when you know knifes better.

>> No.4559480

>>4558951
>implying no one here is a paid marketing professional for a knife company, or chiptole, or mcdonalds.

>> No.4559563

>>4559435
I run one of these at work and they are saying i should upgrade it. Its a very good starter knife and has served me well for 2 years now.

>> No.4559924

>>4559480
I seriously hope not.

>> No.4559925

>>4559563
Sweet mother 2 years? That's with sharpening here and there correct?

>> No.4560130

>>4559376
>using or judging a knife by the factory edge
>ever

Also, I have two chinatown cleavers. One was like 15 bucks and is basically made of soft cheese, the other was about 40 bucks and is about what you'd expect of a $40 knife - fine for something I use twice a year, but not any better than any other cheap cleaver.

>> No.4560160
File: 632 KB, 1000x2250, Knife Guide - part 1.jpg [View same] [iqdb] [saucenao] [google]
4560160

>>4558856
I've made this guide to help you get started.

>> No.4560236

>>4560160
Sweet! Thank you very much! Will be referring to this when I go buy a knife tomorrow.

>> No.4560258

>>4560236

It's not a bad guide but please don't buy a santoku. They don't make any sense and there's no reason they should be on there. I think he just wanted to say "vegetable eater". If you want to cut veggies like a genuine weeb, don't be a faggot, just go all out and get an usuba. They're fucking amazing at cutting vegetables. Not like a useless piece of shit castrated santoku that can't do anything right.

You want to have a good normal easy to use western profile knife that can handle vegetables, buy a chefs knife.

>> No.4560277

>>4560160
Hey, guy, I think you should add your guide to the ck.booru

>> No.4560442

>>4560160

Do you have a cross reference chart? Like a list of equivalents? European vs. Asian vs Western Americas... Do Africans and Australians do fine steels? Antarctica?

I like the emphasis on functionality, and less on the 'coolness' that seems to be such an obsession around here.

>> No.4560489

http://www.amazon.com/Victorinox-Swiss-8-Inch-Fibrox-Straight/dp/B008M5U1C2/

The steel is perfectly good X50CrMoV15, and they put a perfectly good edge in the factory.

>> No.4560506

>>4560442
>implying /ck/ isn't extremely hostile to anything that seems like it might be "nice"

This is why an AUS-8 steel knife is listed as "premium". Having a job is pretentious.

>> No.4560515

looking for my first professionel chef knive and I want to decide between these two.

http://www.chefknivestogo.com/higykn24.html

http://www.chefknivestogo.com/masamoto-chef-knife.html

Tending morento the first one because thw second one is harder to find and more expensive

>> No.4560516

>>4560442
>Do you have a cross reference chart? Like a list of equivalents? European vs. Asian vs Western Americas
I can tell you that the Victorinox are made in Switzerland, Dexter-Russel are made in the USA, and the rest on that chart are made in Japan. Europe has a bunch well known brands. I'm not a fan of full bolsters, so I don't recommend most of those brands. Although, I recently handled some Consigli knives (Italian brand) that looked very sexy with their olive wood handles.

>Do Africans and Australians do fine steels? Antarctica?
Not that I know of.

>> No.4560530

>>4560515

The masamoto is stainless, the hiromoto is not.

The masamoto blade shape is legendary. Not sure about the hiromoto but it looks alright.

In short, they're pretty hard to compare.

>> No.4560550

>>4560530
So you would recommend the masamoto I guess. Any idea where I couls get it because it is sadly out of stock. How heavy is the masamoto.

>> No.4560557

>>4560515
I have the first one (Hiromoto AS 240mm), and it's my favorite kitchen knife. Masamoto is a legendary brand, and I have heard nothing but good things about them. You can't go wrong with either, really. You will get slightly better steel with the Hiromoto AS, at the cost of having to take better care of the carbon steel edge.

>> No.4560564

>>4560550

I've never used it, I'm just parroting some shit I read on a forum. It's supposed to be a sabatier profile. Have you tried JCK? They seem to have it in stock.

http://www.japanesechefsknife.com/VGSeries.html

>> No.4560578

>>4560550
http://www.japanesechefsknife.com/VGSeries.html#VGSeries

Hiromoto As
Cutting edge length: 240mm Total Length: 365mm Blade Thickness: 2.4mm
Blade Width: 48mm
Handle Length:123mm
Total Weight: 235g

Masamoto VG
Cutting edge length: 240mm Total Length: 370mm Blade Thickness: 2.4mm
Blade Width: 52mm
Handle Length:123mm
Total Weight: 253g

>> No.4560626

>>4558856

Victorinox Fibrox knives are awesome for their cost and durability.

Wusthof Grand Prix II for aesthetics and comfort (especially when it comes to cutting up ingredients for 6-8 hours in a row).

>> No.4560634

>>4560557
How hard is it to take care of a carbon knife in a daily kitchen life. Keeping it dry tobprevent rusting isnt a problem.

>> No.4560675

>>4560634
For the Hiromoto AS it isn't a big deal because only the 1/4" near the edge is carbon.

>> No.4560677

affordable but well made chef knife.

Some will poo-poo this, but Victornox Fibrox is a good quality knife that is inexpensive. Not top of the line, sure, but a solid quality knife.

>> No.4560703

>>4560675
How often are you sharpening it? Thanksfor your help btw

>> No.4560823

>>4560703
Once every two months, approximately. If the edge isn't chipped, you can restore the edge on a fine stone or a strop and several times before having to completely re-sharpen it.

>> No.4560840

http://zwillingonline.com/31021200.html

pretty happy with this guy
had it about 4 months now
use it daily, sharpen it daily, takes a beating & gives me a good edge
im cutting everything from potatoes to chicken to fish to filet mignon & it performs quite well
i fee like it loses its edge too quickly but like i said its getting worked daily

>> No.4560874

>>4560823
Most probably going to buy it thanks
Any reason to take the masamato instead?

>> No.4560937

>>4560874
I've never used the Masamoto. I can only say that I have the Hiromoto and like it a lot. My recommendation is that you look up reviews for both products on chefknivestogo, Amazon, knifeforums, kitchenknifeforums, etc..

For example:
http://www.knifeforums.com/forums/showtopic.php?tid/760457/

>> No.4561271

>>4560130
>using or judging a knife by the factory edge
>ever
Yes, I know. Was just a mention. If you have the skill you can exceed the factory edge on many knives, including a whole bunch that are >$100 per.

And anyway, you know anything about Global knives you know they'll maintain that edge just fine if maintained correctly.

>Also, I have two chinatown cleavers. One was like 15 bucks and is basically made of soft cheese, the other was about 40 bucks and is about what you'd expect of a $40 knife - fine for something I use twice a year, but not any better than any other cheap cleaver.
Sorry for your bad luck.

I've had better. My cheap-ass cleaver —stainless no less— recently got a new bevel on it after I manned up and ground it right. I couldn't be happier with its performance. It'll slice radishes so thin you can read through them. And it'll chop through poultry bones no problem. Cost me about 7 bucks about 20 years ago.

>> No.4561279

>>4560236
If you're going with this let me further plug the Fibrox. You will not be disappointed.

They see heavy use in the ATK kitchens – that's all day every day – and they hold up just fine compared to knives that cost *five times* as much. It's hard to imagine anyone needing more at home; except for aesthetics or personal satisfaction (look what I can afford Id) there's no need to spend more for a fullsize chef's knife.

If you want to compare it with a carbon steel knife on the cheap buy one of these:
http://www.lifeandhome.com/old-hickory-household-knife.html
http://www.lifeandhome.com/old-hickory-carbon-steel-butcher-knife-10.html
They look a little rough-and-ready but their performance is legendary.

Great thing about that Ontario Knife range is you could buy the entire set, along with the Fibrox, and you'd *still* be under the price of any of the 'premium' knives.
http://www.lifeandhome.com/5-piece-old-hckry-cutlery-set.html

>> No.4561283

>>4560840
>use it daily, sharpen it daily
No, you hone it daily. Any knife that needed to be sharpened daily would be a POS.

>i fee like it loses its edge too quickly
Sounds like it to me too. Even with all-day use a good knife might go two, three days between honings.

>> No.4561329
File: 328 KB, 3292x704, SKS-105.jpg [View same] [iqdb] [saucenao] [google]
4561329

I almost exclusively use my MAC Ultimate Knives.

I got the SBK-105 and the SKS-105.

I have tried Global, Shun, Wüsthof, F.Dick, Zwilling, Miyabi, Victorinox and many more. The MAC knives are simply the best I have ever used by far.

If you got the money, I can not recommend them enough.

>> No.4561426

>>4560937
The hiromoto is available in 240 270 and 300.
Should I go for a longer size?

>> No.4561455

>>4561283
>sharpening and honing are different

good morning grandpa

>> No.4561457

>>4561426
270 is a good length. 300 is pushing it.

>> No.4561507

>>4561455
>good morning grandpa
*wobbles over using stick* Good morning sonny.

>> No.4561622

>>4561426
I'd get either the 240mm or 270mm.

>> No.4562735

>>4561622
I often read that 10' is recommended. 270 is 10'6 so i will probably go for that. Are these three cm more a huge difference?

>> No.4562743

>>4562735

When you have a huge ass bunch of kale or something, it's nice.

Plus, for slicing, better to not have to reverse direction.

>> No.4562767

>>4561455
>sharpening and honing are the same
thinks webster's is the authority on industry terminology
I bet clean and sanitary are the same thing, too

>> No.4562785

>>4562767

put away your grooved steel grandpa, steel isn't made of cream cheese anymore

>> No.4562805

>>4562785
and for that, I have a glass rod