General knife thread

[Anonymous No.5291149]

What kind of knives do you use? I have been using the basic Victorinox knife which has served me well, and it's and ok starters knife that will serve as a rough works knife in the future.

Looking to trade up thought. Any suggestion in the french/japanese style?

[Anonymous No.5291155]

If they works for you why "trade up?"

[Anonymous No.5291166]

I have a bunch of busted ones that used to be good.

Right now I have a decent bread knife and a chinese cleaver. I going to get an ok sentoku and a nice pairing knife and I'll be set for almost every task.

[Anonymous No.5291171]

i have the same type of knife, OP. just the one 8 inch chef's knife, but i'm due for a replacement.

probably just going to get another one, that price/performance ratio can't be beat for my money.

[Anonymous No.5291169]

my steak knife has never failed me

[Anonymous No.5291192]

>>5291155
Broke the tip when I was drunk cooking some late night chicken. Won't make that mistake again.

[Anonymous No.5291193]

>>5291166
How much do the cleaver get? And what kind of use? They look good, but I can't see myself using it enough. I'm looking at a new chef knife and finally getting around to buy a small one for vegetables and a sturdy one that won't chip on bones that easily.

[Anonymous No.5291199]

http://www.youtube.com/watch?v=3JBAZflgvWU

[Anonymous No.5291202]

http://www.youtube.com/watch?v=9TqZ5vh0bb0


How about sharpening them knife skills.

[Anonymous No.5291385]

>>5291155
Exactly my thoughts.

My old beater of a chopper is a cheap stamped jobbie in stainless, I think made in Brazil. Anyway, after I learned to sharpen properly it became my usual day-to-day chopping and slicing knife at home. Who cares if it doesn't look expensive, has a few scratches and a couple of dents? It works, that's what actually counts.

>>5291192
So, does that stop it from working or summit?

If it bothers you you can regrind the back of the blade to get a point back. It's a bit of work but doable at home without specialist equipment.

I'd recommend you do the bulk of the grinding on the concrete pavement/sidewalk outside, not kidding. Then move on to your whetstone or oilstone to finish off (use the side of the stone, not the working face as you will create a groove doing this). Then maybe rub it down with a pot sourer and you should have a finish very close to how it came from the factory.

I broke the very tip off one of my oldest knives, a Sabatier paring knife and I reformed the sharp point in exactly this way.

[Anonymous No.5291399]

>>5291385
I could, but the truth is that I wanted something nicer and this was the excuse I needed. It's the same as buying into the economy segment in anything you are interested in. Soon you will want to expand and try something new. And since I got a couple of hundred $$ to burn this is as good as any.

[Anonymous No.5291456]

>>5291149
Nice things are a scam. A master at any trade can run circles around a novice with the most expensive scam tools, even if the master has nothing. This is because of marketing and hipsters. If you buy anything more costly than exactly what I have, you are a poseur and a fool.

Don't give in to marketing. Buy the cheapest thing possible and if you feel the urge to get something scammy and expensive, remember how the cave men did it. No antibiotics, no scam metallurgy, no made up differences that serve to separate you from your money. Hoard your gold coins because they are what matter. Not things. You can't take it with you. Muh poverty.

[Anonymous No.5291553]

>>5291193

Mine is made by Dexter Russell if you google "Dexter Russell chinese cleaver" it should come up. I'm not sure if they're sold outside the US though.

Chinese cleavers are great, probably the most versatile tool you can have in a kitchen due to it's weight and surface area. I can just as easily fillet chicken breasts as mince an onion then use the large surface area to transfer the onion to a pan.

[Anonymous No.5291565]

>>5291456

Good knives aren't "scam tools"

There's absolutely nothing wrong with dropping a decent amount of cash on nice knives that have better handles, balance, hold an edge better, etc

Dropping $100-300+ per knife is hardly required but saying that high end knives are a scam makes you sound retarded.

Also I'm pretty sure cave men weren't trying to finely slice tomatoes or tourne and brunoise vegetables in a reasonable amount of time without cutting themselves.

[Anonymous No.5291569]

I've got a Wusthof set that my dad bought me for Christmas a few years ago. Not the greatest but they hold an edge well enough and I didn't pay for them, so whatever.

[Anonymous No.5291585]

>>5291569

I've never had a problem with Wusthof other than what you already said. They also seem to get dinged a bit too easy but that could be written off as me being too rough.

[Anonymous No.5291588]

>>5291399
>I could, but the truth is that I wanted something nicer and this was the excuse I needed. It's the same as buying into the economy segment in anything you are interested in. Soon you will want to expand and try something new. And since I got a couple of hundred $$ to burn this is as good as any.
Fair enough, I see your point. I've actually always bought into the "good enough is good enough principle" but obviously that's not for everyone, if aesthetics are important to you then they are.

>>5291456
Don't be that guy.

We've had enough of that guy in these sorts of threads.

[Anonymous No.5291619]

>>5291585
Yeah, a few of mine have some random scratches on them. I don't mind though, they still work fine and I've been using them almost daily for almost 4 years now.

A friend of mine has an awesome hand forged chef's knife that he bought from one of the sword makers at a ren fair a few years ago. Fucking thing is awesome, but cost like $400.

[Anonymous No.5291669]

>>5291149
I don't actually have a decent knife for cooking anymore. At this point I just use my benchmade model 51.

[Anonymous No.5291673]

>>5291199
wtf is this autistic shit?

[Anonymous No.5291674]

>>5291565
>what is trolling

[Anonymous No.5291680]

>>5291674

>ha ha i was only pretending to be retarded

[Anonymous No.5292264]

My set minus a couple at work and my garnishing/carving kit.

Decent set but only about half or less of what I need/want

Had a couple more really sick globals and a shun that got stolen out of my roll at work feels bad man

[Anonymous No.5292403]

what are you wanting to use them for?

nakiri and usubas are good for veg. also honisuki for chicken and debas for fish. but nothing beats a chef knife for gen purpose though

[Anonymous No.5292411]

>>5291669
I did that before, the factory edge cut really well

[Anonymous No.5292453]

>>5291680
i didn't post it, dum dum. i'm just able to spot an obvious troll when i see one

[Anonymous No.5292462]

>>5292264
global's are for queers and steers, and steers don't post on the internet

[Anonymous No.5292480]

>>5292462
why

[Anonymous No.5292578]

>>5292462
thats what I thought.

It was the first knife i ever bought (first payheck @ first restaurant job. this and Danskos) I love it. It holds its edge, I like the way if feels in my hand, I like the balance. No complaints

It all really comes down to personal preference and what works/feels best for you.

that said I love my Wusthof, calphalon Katana series, & fujiwara just as much. I really miss my stolen globals though

the Double Twin Henkels are good but nothing to write home about but some of their stuff is nice

[Anonymous No.5292704]

>>5291149
I agree with those who have said that if it still has a use, use it.
Personally, I like stainless san-mai blades with carbon cores and full stainless, for different uses. I might get some blue II blades for home use. I like both French and German profiles. I'm still not a fan of the drop-points that are on a lot of gyutos, but it's starting to grow on me, and handles can be an issue on them.
What kind of preferences have you started to develop, and why, which are more important to you? Things like:
light or heavy knife
thick or thin edge
abrupt or gradual grind
bevel
hard or soft steel
stainless, non, or some degree in between
balance of weight between blade and handle
thickness, length, material, construction, and shape of handle

[Anonymous No.5292946]

>>5291169
That's a cheese knife you dumb motherfucker

[Anonymous No.5292967]

>>5292462
Henckelsfag detected.

[Anonymous No.5292980]

>>5292946
baby when your steak is this tender, that shit's all you need

[Anonymous No.5293008]

i use 3 knifes
1: a 20$ chefs knife of surprising quality
2: a 30$ paring/peeling knife
3: a 2$ butter knife

Why a 20$ chefs knife ? Because as i sayd it is surprising, good balance, holds an edge, easy to hone the edge back, barely needs any sharpening.. great
Why then a even more expensive shitty small knife ? Because there was absolutely nothing else decent available than that japaneseish knife so i bought it.

For the rest a regular old cutterly knife / butter knife will do.

[Anonymous No.5293939]

>>5292704
>clad knives

Enjoy your gummy, feedback free sharpening

[Anonymous No.5294355]

>>5293939
Maybe with some poorly made knives or stones, though I'm still not sure how you would get that feeling/impression.

The only time I've ever felt a "stickiness" when it's not my fault is when using a slurry matrix stone that had minor cracks, and that was evident on all of my blades. It also does not happen anymore on that stone.

[Anonymous No.5294462]

https://www.youtube.com/watch?v=RjWkO9A-Ckk

[Anonymous No.5294471]

>>5292980
>eating tender steak
lol what a scrub

[Anonymous No.5294817]

>>5292264
noice

[Anonymous No.5295121]

When using a honing steel should you push the knife edge along the steel or drag it along the steel? Just noticed on a youtube video that Gordon Ramsay is a dragger, while I've always pushed.

[Anonymous No.5295141]

>>5295121
Push. It bothers me to no end when people drag, but a lot of chefs do. Slow down. Do it right. It's not a race.
I used to try to do it as fast as possible until I saw some fish processors in AK come into the kitchen to sharpen our knives. They took their time when honing. It doesn't look as cool, though.

[Anonymous No.5295156]

>>5291553
they're pretty shit at cutting cheese, which makes sense since chinese don't cheese. otherwise yes very versatile.

[Anonymous No.5295174]

>>5295121
combo pusher/dragger here, but I use it very lightly, a simple realignment of the edge on a glass rod
I leave the sharpening to my stones, which I use once a week if busy at work

[Anonymous No.5295176]

My favorite knife in my collection is my Global 20cm Chefs knife.
It's a pleasure to use, holds an edge well, was a reasonable price, when I'm cutting things up with it I feel like I'm doing surgery unlike the expensive knives my mother has that feel huge and clunky. Not sure what brand my mothers knives are but they are really nice looking knives from Spain.

[Anonymous No.5295187]

>>5295141
I guess I should add that with a scalloped edge serrated, the only way to hone is to drag. And it works great.

[Anonymous No.5296782]

>>5295176
I always had a soft spot for henckels. I'll need to look into a global for sure.