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/ck/ - Food & Cooking

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5539126 No.5539126[DELETED]  [Reply] [Original]

Knives, /ck/. Knives.

I have no idea what brands to look at or what to look for. I want to get a set of knives.

What do you recommend?

>> No.5539132

1. Don't buy a set
2. Spend about 1.5x the cost of the knives on sharpening equipment

Why do you want to get knives, and how much are you willing to spend? Is this just for kitchen bling? Are your knives "dull" and no one told you that all knives get dull?

>> No.5539133
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5539133

>>5539126

>> No.5539136
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5539136

According to /ck/, they should be expensive and japanese, or cheap (under $10) from any country other than Morocco.

>> No.5539145

>>5539132
I wanted to get essentials knives. I'm eventually getting sharpening tools for my swtichblades.

I want to get an idea of how much I'm going to spend on knives so I can save up for some. Nah, our house has really shitty Ikea knives that can't cut for shit. I have roommates but they are not getting their hands on these knives. I want knives that have good steel and will last me a really long time, with proper care and sharpening, of course.

>> No.5539147
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5539147

>>5539136

Yeah, also according to /ck/ there's nothing that exists between $10 and $942934235902345, like for some reason Japanese knives all cost more than the Space Shuttle, but German knives are considered a good deal even though they put the same steel you'd get in a $10 knife, in a $100 knife.

>> No.5539152

>>5539145
*essential knives

>> No.5539156

>>5539145
>switchblades

how old are you brah

also if you have roommates just get a $15 mundial or dexter or whatever's available at the restaurant supply in that price range. the DMT plates will cost money but you can keep those in your sock drawer.

>> No.5539160
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5539160

>>5539147
Not pictured, but I have a Whustof santoku knife (gift) that was all scratched to shit the first time I used the scrubby side of the sponge on.

German steel is a bit softer making it more flexible and easier to sharpen.
Japanese steel has a higher carbon content meaning its harder to sharpen, but will hold an edge longer.

>> No.5539163

>>5539156
Well I guess they are not switch blades, but more like pocket knives. For camping, hiking, etc.

I'll check Mundial and Dexter out.

What sort of knives are essential to cooking?

>> No.5539168

>>5539163

Most people would say a chef knife 210mm-270mm depending on preference, and a paring knife. Some people say you NEED a serrated slicer but I say keep your shit sharp and you don't.

That's really about it, a heavy cleaver comes in handy occasionally but to be honest I haven't used mine in over a year.

>> No.5539169

MAC

Been there, bought a lot. Just get MAC knives.

If you have no money, get Forschner knives.

>> No.5539178
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5539178

>>5539169

I have one of these and it's really not that good of a knife. Probably what you mean is MAC Ultimate.

>> No.5539596

>>5539126

Like other's said, don't by a set.

You need one chef's knife and one paring knife.

For the money, the Victorinox chef's knfie is $40. I gave my mom one and it's about as good as any of my Wusthof Classic Icons that cost 3x as much or more. America's Test Kitchen swears by it and I was pretty impressed.

Otherwise, I'd suggest the Wusthof Santoku or scalloped chef's knife.

Wusthof Classic Ikon makes a good paring knife.

Other knife's that are handy to have are a bread knife that can also carve.

Electric sharpeners from Chef's Choice work great. Remember that AZN blades are typically at 15 degrees and Western at 20 degrees. They make a sharpener that does both and I can stand by it.

You will ALSO want to invest in a good cutting board. Non-wood surfaces chew your knives up like nothing else.

>> No.5539626

>>5539126
cutco u fagit

>> No.5539673

>>5539596
I'd suggest he invest in a long, thin, slicing knife. I mostly find myself using my chef's knive and a small santoku knife which I mostly use for slicing more delicate foods.

I really want to get a chinese cleaver though, those things are so cool.

>> No.5540002

>>5539126
victorinox knives are usually not too expensive and good quality

>> No.5540012

If you want the best knife make sure it's made off Damascus steel.

Don't listen to the fgts that say it's folded a thousand times, what they mean is it it folded quite a few times but has a thousands of LAYERS because it goes up expensively with each fold ie doubles.

The only problem is you can't sharpen them yourself they are to good you have to pay a pro to do it so you have the proper angel

>> No.5540015

>>5540012
bruh nobody makes damascus other than eccentric blacksmiths with an interest in historical metallurgy, you're thinking of pattern welding.

>> No.5540031

>>5540015
The first hit on google you idot;

http://www.chefsarmoury.com/kitchen-knives-by-type/santoku-/-multipurpose/kanetsune-damascus-180mm-santoku-knife/prod_12.html

But don't get that one it's only folded 33 times it's better to pay more for more folds

>> No.5540038

>>5540031
>page doesn't open outside of australia and new zealand

good job, bruh.
i know it probably says "damascus" all over that page but it's still just pattern welding.
real damascus was a particular ore from a particular region forged in a particular kind of furnace, and the ore was mined out centuries ago.
modern reproductions are metallurgic experiments, not commercial products.

>> No.5540061

>>5539136
>>5539147
No, according to /ck/ you should either spend $200 for chef knife, and if you don't want to spend that much then get Victorinox or some decent stamped blades.
Skip the German knives to avoid confusion. They are hit and miss and have too many different lines of knives.
>>5539178
That's the bottom tier of MAC knives, so yeah. The Professional series is mid-high range as far as chef knives go.
>>5539596
Nice trip, fag. die.

>> No.5540098
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5540098

just got my SHUN premier santoku 7" last week - amazing knife, very light, damascus with a wooden handle, around $150. 16 degree blade!

>> No.5540143

I got a couple wusthoff trident classic chef knives, got one about 10 years ago and bought a second hand one recently for $10, cant fault them, they dont hold a super fine edge but have a great weight and balance.
I use a fdick steel everytime.

>> No.5540190
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5540190

>>5539126
I use MAC Ultimate knives. They are great and I like them.

I highly recommend them.

>> No.5540192

>>5540061
>can't tell the difference between a trip and a namefag
hownew.ru

>> No.5540209

>all these tools still recommending victorinox

Do you just obey everything your television tells you to do?

>> No.5540236
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5540236

>>5540012
>>5540015
>>5540038

are people still arguing about damascus steel on /ck/? did we get invaded by /k/ or something?

>> No.5540647

>>5539126
Wustof Ikon has been the best investment Ive made in a long time. Amazing knives.

>> No.5540670
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5540670

>>5539126
Some good brands that come to mind to get are: Mac, Global, Miyabi, Yoshihiro, and Shun. Yoshihiro being my personal favourite, I have an 8 inch Yohsihiro gyuto that I keep for really fine tasks and a Mac I got used froma friend that I use as a prep work horse. Just remember that you'll need a good honing rod to keep things sharp, you'll also wanna either know a good place to sharpen, or get some whetstones and learn yourself

>> No.5540672

>>5539136
>Damascus steel bread knife

Why?

>> No.5540691

What does /ck/ think about high carbon knives? I'm looking at getting something nice, and there are quite a few high carbon knives that are cheaper than comparable stainless options. I know you've got to be more careful with how you take care of them, but how are they other than the maintenance issues?

>> No.5540693

>>55406

Because it's not?

>> No.5540695

>>5540691
They are great. Especially if you live alone.

>> No.5540697

What waterstone combination do you guys recommend.

I'm considering a Messermeister 440/1000 grit stone for fixing chips and sharpening when things get dull. Then a 8000 grit Naniwa super stone to finish things off. Alternatively I'm considering a 1000/6000 grit combination shun stone that's a bit cheaper than the Naniwa

>> No.5540701

brands don't really fucking matter, all that matters is that your knives are forged and not stamped.

Regardless you need to learn how to use a stone and sharpen your knife, ideally you get 3 of them starting with like 5k moving onto a 10k then 20/30k, and if you want something you can decapitate someone with you can go even higher, but as far as cooking goes 20k is a great finishing stone and you will glide through everything. You need a steel too of course to re align the burr, or maybe a strop if you want to get really crazy.

>> No.5540704

>>5540691

I greatly prefer them, but it's a trade-off:

Carbon steel keeps an edge longer and is easier to sharpen. Stainless, however, can be abused and tossed in the dishwasher without having to worry about the blade rusting.

>> No.5540710

>>5540701
Lel

Make sure it's ice hardened and triple trivet too, right?

>> No.5540722

victorinox rosewood/fibrox or bust

>> No.5540757

>>5540722
IMO, a nice one from Victorinox is the Mauser, in green. That's a proper pocket knife.

>> No.5540780
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5540780

These threads always make me laugh, even more so when people say that one should only buy cheap things.

>> No.5540788

I was gifted a japanese chef's knife and the blade is incredibly sharp. What do I need to keep it sharp?

Would something like this work?

http://www.amazon.com/AccuSharp-1-001-Knife-Sharpener/dp/B00004VWKQ/ref=pd_bxgy_k_text_y

or do I need to spend money and buy this

http://www.amazon.com/Chefs-Choice-120-Professional-Sharpener/dp/B00004S1B8

>> No.5540791

>>5540788
If you use either of those on a nice knife you may as well throw the knife into the trash when youre done. Get an actual whetstone, or multiple whetstones and learn to sharpen your knife by practicing on your other knives. Youtube has good tutorials or if youre really lucky maybe a knife sharpener in your area would be willing to teach you (dont bet on it though because most of them would assume you are trying to compete with them.)

>> No.5540793

>>5540791

what whetstones should I get?

>> No.5540796

>>5540788

something like this?

http://www.amazon.com/Whetstone-Cutlery-Two-Sided-Stone/dp/B0055B2RGO/ref=sr_1_2?ie=UTF8&qid=1403544609&sr=8-2&keywords=whetstone

or this

http://www.amazon.com/Kai-Japanese-Professional-Sharpening-Sharpener/dp/B000UZET0M/ref=sr_1_1?ie=UTF8&qid=1403544609&sr=8-1&keywords=whetstone

>> No.5540859

>>5540791
Agreed but I want to throw in a mention of the edge pro. It's about the same cost as three good stones, it takes all the major high end stones but they cost less due to size, and for someone disinclined or unable to learn freehand it's a much better choice. The only thing to watch for is traditional blades like usuba and yanagi, the designer claims it's OK but most people disagree. I haven't used mine on my usuba and I don't intend to.

>> No.5542832

Ever watched Hell's kitchen and heard of the things they've offered to their winners of certain challenges?

>> No.5542836

http://gizmodo.com/five-best-chefs-knives-1594840910/+shaneroberts

>> No.5542847

>>5540704
>the good knife
>dishwasher

Pick one

>> No.5542964

>>5542836
>gizmodo
Go away

>> No.5543018

>>5540236
Well actually, boards that can be construed as ' manly ' seem to share a good chunk of population. A lot of /k/ also frequents /o/, /ck/, and /diy/.

>> No.5543023

>>5543018

But 4chan is 70% male in general

>> No.5543125
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5543125

Are Kyocera ceramic knives good?

>> No.5543143

>>5543125
>Kyocera
Don't they make printers?

>> No.5543154

>>5543143
They also make some cell phones and solar panels.

>> No.5543242

>>5543125
No ceramic knives are good
They are the cutlery equivalent of a clip on tie. Just give up and buy a slap chop.