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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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5061083 No.5061083[DELETED]  [Reply] [Original]

What should i buy edition. I have been using the same J.A. Henckels chefs knife since i was a child. my mother gave it to me to take to college, but wouldn't you know one of my roommates chipped it up bad doing some drunk ghetto shit. the thing is ruined, and i need another chefs knife. do i stick with the same brand or is there something better out there? money is no object btw.

>inb4 buy this diamond blade with a gold shaft

>> No.5061085

bump

>> No.5061087

bumpity bump

>> No.5061098

bump

>> No.5061102
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5061102

KNIVES!

>> No.5061106
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5061106

>> No.5061110

bumpity bump bump

>> No.5061111
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5061111

KNIIIIIIIIVES!

>> No.5061118

That's a whole lot of bumps in 12 minutes. /ck/ is a slower board. no need to be impatient.

>> No.5061148
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5061148

>>5061083
Are you sure it's chipped so bad that you can't fix it? Can you post a picture? I would definitively try to fix it even if you do end up getting another knife.

>> No.5061159
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5061159

For REALLY severe cases of chipping (quarter inch chips or more), you can use a technique called bread knifing. You place the edge perpendicular to the stone, at a ninety degree angle, and "saw" into the stone until all the chips are gone. It's important to focus on the heel, so that the edge remains a single curve.

After the chips are gone, proceed to sharpen normally. It's going to take a while to reestablish the edge at this point.

>> No.5061163

>>5061148
i am back home for the holidays, so i cant post a picture, but i can say that its a huge chip like almost half a centimeter. i have no fucking clue how he did it, i was legit impressed when i first saw it. i mean i can try to fix it, but ive never had to grind out a chip that bad before, plus its in the middle of the blade of all places.

>> No.5061172

>>5061159
quarter inch? are we talking length or depth, cuz im definitely talking depth

>> No.5062484
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5062484

Japanese kitchen knives

>> No.5062507

>>5061172
Girth.

>> No.5062530
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5062530

>> No.5062539
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>> No.5062578

Get Wusthof Grand Prix 2s

They're the best

>> No.5062597

>>5062578
Yep, Wüsthof Grand Prix II, Wüsthof Classic or if you want something really nice get the IKON series with the wooden handle. Other pretty good knives are the F. Dick PremierPlus series. You can also buy German "Burgvogel" knives in the US, they are sold under the name "messermeister" there. I have the Wussie Classics and the F Dick Premier Plus myself and they are good quality.

If you are more into Japanese knives look at chefknivestogo.com, japanesechefknives.com or korin.com

More info at kitchenknifeforum.com, there are crazy knife nuts and even custom makers who can build you your very own knife is money truly is no object

>> No.5062598

>>5061083
I got global knives, which are pretty nice, but anyway, whatever you do, get a knife which is part of the handle, otherwise it's cheap shit that will break and cut you. The handle and blade should be one piece.

>> No.5062971

>>5062597
what's that Victorinox that people on here always recommend?

>> No.5063003

>>5062971
>>5061148

>> No.5063016

You need steel to do bone work, but for most things I use cheap-ass ceramic knives. They're really sharp, and if I chip them, I buy new ones.

>> No.5063019

>>5063003
doh!
Thanks :)

>> No.5063239

If you spend anymore than $120 on a knife (or whatever currency equivalent) you're stupid. A $300 knife is going to do the exact same job as a $60 knife.

>> No.5063253

>>5062598
>handle and blade should be one piece.
>otherwise it's cheap shit that will break and cut you

What the fuck are you batoning kindling off logs to fuel your wood stove with them or something?

>> No.5063261

>>5063253
He means it should have a full tang. Better balance, better durability, ease of use if you are an every day cook.

>> No.5063265

I use these two knives for probably 85% of what I do in a kitchen as a professional Chef.
http://www.125west.com/p-3528-fdick-premier-plus-competition-chefs-knife.aspx?gclid=CP3I5ZT727sCFY47Mgodn2IAiA
http://www.cutleryandmore.com/victorinox-forschner-rosewood/serrated-chefs-knife-p13590 (the 7.5 inch)

I like these knives so much, I have used them for 6 years, and I own a double set of each one in case one drops or breaks, and so I can have my work set and home set.

>> No.5063267

>>5062597
A wild JWU approaches?

>> No.5063339
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5063339

>>5062530
I thought that was an onahole at the bottom of the picture from the thumbnail...I'm kinda disappointed it wasn't...

>> No.5063342

>>5063261
Whoa, whoa, slow down there 1960s Macy's salesman! Watch out or you'll hurt somebody with your cutting edge! Next you'll be telling me stainless is superior because I can put it in my dishwasher.

But seriously, how does full tang equate to ease of use? Because I really want to know how that one works and why you think pro chefs who use Mac, Misono, Masamoto or any other $300+ Japanese chef knife as their primary are morons who don't know they have an unbalanced, unusable piece of crap.

>> No.5063344

>go to local Japanese supermarket
>get sub-$20 gyuuto

>> No.5063351

>>5063019
Best value. One of the few things /ck/ (generally) agrees on, even when they're arguing over Sabs and Wusthofs and gyuto. But if money is no object (and you arent' worried about roomates who'll throw a high carbon knife in the sink), you should look at Masamoto KS 240mm gyotu, which is actually a 253mm long Sabatier clone minus the bolster and using high end steel.

Or get a ulu. One or the other.

>> No.5063759

>>5063267
>A wild JWU approaches

WTF is that supposed to mean? Just Woke UP or Joking WIth U ....?

>> No.5063768

>>5063759
Jorth Western University

>> No.5063770
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5063770

Get a superior japanese samurai knife, folded over 10,000 times, by only the most knowledgabill of master metalworkers.
This knife can cut through anything, even solid steel.
Or you could get your inferior western baka knife, and live forever knowing that your entire medium of existance is inferior to I, Clambert Fellatini
Pic most certinly related