Knife General

[Anonymous No.6334252]

KNIFE THREAD

Anything knife related goes here!

Post what you got, what you are planning on purchasing, your dream knife(s), reviews, etc. Anything goes.

I want to see all your pretty pictures of your knives. Especially you chucklefucks who shelled out the big bucks for the Japanese stuff.

I WANT IT ALL

[Anonymous No.6334258]

remember to thank the french every time you pick up a chef's knife

[Anonymous No.6334267]

What I use. I adore it. Easy to sharpen and maintain. GF bought it for my birthday.

[Anonymous No.6334465]

>>6334252
>post a $130 knife made of obsolete steel
>complain about $80 knives made with modern alloys because you watched Pearl Harbor starring Michael Bay

German knife fans are hilarious. You know if you want a crappy x50crmov15 knife designed for retards who can't take care of their shit, they're like $19 at your nearest restaurant supply?

[Anonymous No.6334479]

>>6334465
>obsolete steel

you are and idiot

[Anonymous No.6334515]

>big bucks
>chucklefucks

That's not how you spell professional. This beauty is only around $150, I use her every day. I want more sweet knives, but I can't justify needing them just yet. This one, and an old Henckle knife are all I need every day. Rarely I bust out my Wusthoff paring knife, or a Victorinox flexible boning knife, but not very often.

[Anonymous No.6334630]

>>6334479
>says the guy drooling over the knife equivalent of bose

[Anonymous No.6334670]

Got my weeb knife for $53 before they changed from Sandvik 19C27 to VG-10. I don't understand this "super expensive" Japanese knife meme. Maybe compared to stuff from Ikea, sure, but there's no beating them in terms of performance for the money. If you can't imagine spending $50 for a tool that lasts for decades, you should maybe spend less money on junk food.

[Anonymous No.6335611]

Ok, I'll bite.

Here's what I currently have.

From left to right:

US Army Surplus Cleaver

F.Dick 1905 210mm Chef's Knife

Mac Professional MSB-105 265mm Bread Knife

Yoshiaki Fujiwara "Kato Workhorse" 220mm Gyuto (best fucking knife in the world)

F.Dick 1905 90mm Petty

Hinoura Tamashii KU 210mm Gyuto

Masakage Shimo 150mm Petty

F.Dick 1905 210mm Slicer

Masakage Koishi 240mm Gyuto

Mac Ultimate SKS-105 265mm Slicer

Miyabi 7000MCD 200mm Gyuto

Teruyasu Fujiwara Nashiji 165mm Nakiri

Masakage Koishi 150mm Honosuke

Mac Ultimate SBK-105 265mm Gyuto

F.Dick 1905 180mm Santoku

Victorinox 300mm Rosewood Chef's Knife

Eva Trio Orca 240mm Chef's Knife (bullshit knife)

What I want:
Marko Tsourkan Custom 270mm in 52100 steel
More Kato knives
Some Shigefusa

The F.Dick knives were gifted to me as a set. Not the best knives by any standard, but they were a great starter kit. I still use the petty a lot, but the others are out of my rotation.

[Anonymous No.6335614]

>>6335611
I made a webm in case anyone would find that interesting in any capacity.

[Anonymous No.6335620]

Home: Mercer 10''
Work: White plastic handled 8'' restaurant supply knife, paring knife, mezza luna or whatever else is at hand/appropriate and that I didn't pay a red cent for

[Anonymous No.6335621]

www.youtube.com/watch?v=EqcWzwoJ-2M

[Anonymous No.6335625]

>>6334515
meme dents plz

[Anonymous No.6335636]

Miracle Blade III: Perfection Series + a ceramic paring knife from the dollar store.

Can your chinese knives do this?

[Anonymous No.6335639]

>>6335636
https://youtu.be/Oh8LZmVBrYw

[Anonymous No.6335640]

>>6335614
beautiful. thank you.
/ck/ needs more people like you.

[Anonymous No.6335643]

>>6335639
>one arm behind back

the fedora is strong with this one

[Anonymous No.6335644]

>>6335643
Has nothing to do with pineapple cutting.

[Anonymous No.6335672]

>>6335640

[Anonymous No.6335851]

>>6335620
Are you happy?

[Anonymous No.6335894]

8" Wustof Ikon Blackwood (i rarely use anything but this)
6" Sabatier 4-star Elephant Chef Knife (super slim utility knife)
3 3/4" Sabatier 4-star elephant paring knife
$20 henckels bread knife
Wustof shears
Jean Dubost Laguiole steak knives (the made in france but still kinda cheap variety)

[Anonymous No.6335903]

I've got a knife which is just a piece of spring steel that I ground down and then sharpened. The handle is 2 pieces of wood that I screwed in. Surprisingly this knife actually works for chopping things although its not useful for other tasks

[Anonymous No.6335905]

>>6335903
pics please

[Anonymous No.6335907]

I'm planning on getting an 8 inch Global G 2 chef's knife for my very first knife. Am I making a good choice?

[Anonymous No.6335911]

>>6335907
No.

http://www.chefknivestogo.com/gokogyuto210mm.html

[Anonymous No.6335914]

>>6335907
http://www.chefknivestogo.com/taku21wa.html

Don't buy Global.

[Anonymous No.6335917]

>>6335905
Left it at my parents house but I will take pics when I visit them

it kind of sucks because it's fatter than a regular knife, I think it's 1/8" wide. also it started rusting after I cleaned it many times. So I don't think it's really food safe anymore.

[Anonymous No.6335920]

>>6335917
Grind it down.

Remove rust.

Force a patina.

Try it.

[Anonymous No.6335924]

>>6335914
What's wrong with them?

[Anonymous No.6335925]

What's the best knife under $20?

[Anonymous No.6335926]

>>6335925
A spoon

[Anonymous No.6335927]

>>6335924
Cheap steel, chippy, bad handles, high prices.

[Anonymous No.6335929]

>>6335925
Nothing.

[Meat Minimalist !!QlEfxPKY65n No.6335932]

>>6335924
They were among the first modern Japanese knives to be commercially available in the US and "knife guys" (picture: "beer guys" with the same neckbeard and assburgers, but REALLY into cutting tools) absolutely despise them because they are watered down soccermom mall trash made of VG10, the most pleb of steels.

>>6335927
For instance this guy right here. The reason they are 'chippy' is that thousands of people bought them back in the 90s before it was common to look everything up on the internet before lifting a finger. Running it through an electric sharpener is going to do that, as we now know. But back then, it was folk wisdom that stainless steel is shit. The results the first global and shun customers got when they used the wrong tools pretty much confirmed that.

[Anonymous No.6335936]

>>6335932
Global is very chippy, even for VG10.

Let's not talk about Shun.....

[Anonymous No.6335941]

>>6335914
So, I was watching that review and is the handle still useable for a leftie or will I need to sand it down?

[Anonymous No.6335947]

>>6335941
It's usable. It's really not an issue at all.

[Anonymous No.6335988]

>>6335611
Nice knives.
Also I know you said the F. Dick aren't the greatest, but would you say they're worth the price they sell them for?

[Anonymous No.6335991]

>>6335988
Yes.

I would say better than Wooztohf and Zwilling/Henckels.

[Anonymous No.6336004]

>>6335639
https://www.youtube.com/watch?v=4dKwHOfd2dk

[Anonymous No.6336008]

>>6336004
The Greatest.

[Anonymous No.6336010]

>>6335991
Awesome, thanks.

[Anonymous No.6336013]

>>6335925
Chicago cutlery is pretty decent.

[Anonymous No.6336037]

>>6335643
Get it right.

[Anonymous No.6336042]

is a victorinox fibrox chef's knife good for a college student? also does the money i put into a paring knife really matter or can i just get any old piece of shit?

[Anonymous No.6336044]

>>6335614
Dat collection

[Anonymous No.6336085]

>>6336042

Yes, it's a good choice. But it's also become a bit overpriced due to good reviews. A Dexter-Russel or other line-cook brand is the exact same thing but will be cheaper since it doesn't have the brand recognition.

Paring knife? No it doesn't matter. You probably don't need one at all, let alone a nice one. I wouldn't buy one at all, but if you feel you need one, then just get a cheap one. They aren't needed much for home cooking--their only real use is carving fancy garnishes & such, and that's not something that most home cooks do.

[Anonymous No.6336089]

>>6336085
Can confirm that Dex-Rus are good knives, just keep them sharp...they get really sharp, no idea where that portion of my thumb went.

[Anonymous No.6336122]

>>6336042
Victorinox are the best budget knives.

[Anonymous No.6336270]

So, how do I sharpen/maintain a knife and how often should I do so?

[Anonymous No.6336280]

>>6336270
shit man

there are multiple fucking books written about that stuff

Unless you want to invest in stones and spend a fuckton of time practicing, just get a ceramic honing rod and get your knives professionally sharpened once a year or so.

[Anonymous No.6336286]

>>6336280
Alright. I'm going to be going into culinary arts this year so I figure if I want to use my own knife it'd be something I should get used to doing

[Anonymous No.6336291]

>>6336270
>So, how do I sharpen/maintain a knife

If it's a little bit dull then use a steel or ceramic rod to keep it sharp.

When it gets very dull use stones.

>>and how often should I do so?
That depends on your knife and how often you use it. Lower-quality knives are made of softer steel and require sharpening more often. Better knives are harder steel and hold their edge longer.

Generally speaking, you want to hone the edge quite often, but you only need to use the stones rarely.

When I was using a Forschner I honed it on a diamond steel maybe twice a week, and used the stones maybe once every 2-3 months or so.

Now I am using a much harder carbon steel knife; I hone it maybe once every 2-3 weeks and the stone roughly once a year.

[Anonymous No.6336298]

>>6336286
Ok, then I suggest getting a high-quality ceramic rod for honing and upkeep.

Then for once or twice a year, you need at least two stones. One rough and one fine. I prefer three. Rough, medium, and fine.

https://www.youtube.com/watch?v=hdVmM11GP2w

Watch a lot of videos on youtube for sharpening lessons and then just practive with cheap knives.

btw, what knives do you have? Or plan on getting?

[Anonymous No.6336305]

I have a Kitchenaid 7" santoku, a set of ceramic knives that were like $20 at BJ's, and some shitty paring knives my wife's family got me for christmas one year, already threw a couple of them away because the cheap plastic handles broke and the blades came loose.

I desperately need at least one good knife but have no idea what I should even look for.

[Anonymous No.6336307]

>Much loved by chefs, carbon steel knives hold an edge very well, but their blades require more maintenance and can discolor, especially when used with acidic foods like tomatoes. Carbon steel knives are also the easiest to sharpen yourself, should you want to go that route. A lot of cheap knives sold at discount stores are stainless steel, which is very difficult to sharpen, even professionally.
Source: http://www.pastemagazine.com/articles/2015/03/foodie-101-how-to-choose-the-right-chefs-knife.html

Agree or no?

[Anonymous No.6336310]

>>6336298
I plan on getting this http://www.chefknivestogo.com/taku21wa.html

[Anonymous No.6336313]

>>6336307

I can't be arsed to read your link, but the summary you greentexted is largely true.

Stainless is nice because you can abuse it and not worry about it rusting on you. On the other hand, it doesn't hold an edge as well and it is more difficult to sharpen. I wouldn't say that it's difficult for professionals or anything, it just takes more passes on the stone.

Carbon steel holds its edge better and is easier to sharpen. On the other hand you have to pay a little attention to it to prevent it from rusting.

Don't make a mountain out of a molehill though. The differences are not that major with good modern stainless and it's not as if it takes much effort to keep a carbon knife rust-free. About the only "rule" I would take out of this is do not buy a cheap stainless knife. If you want stainless look for the better quality alloys.

[Anonymous No.6336316]

>>6336310
That said I do have other knives, its just that they're my parents and I'm not sure of the models. Nothing too fancy, I'm pretty sure.

[Anonymous No.6336318]

>>6336310
Great beginner's knife. Now just remember that it is carbon steel, so reactivity is going to be high until you have built up a patina.

Blue Steel also sharpens up like a motherfucker. Proper technique will get it laser-sharp.

>>6336307
Carbon steel usually sharpens faster and keeps the edge longer, but it is not really harder to sharpen stainless, unless it's some steel like ZDP-189.

>>6336316
Alright. The one you linked is great to start out with.

[Anonymous No.6336320]

So, I'm curios.

I am new to nuances of knives. My go-to is a Chicago cutlery... not sure exactly what type it is but definitely not a chefs knife... and it really hasn't let me down after 5 years. A little hone here and there and she's good to go.

What am I missing out on by NOT owning a 150-200 chef's knife? Sell me, guys.

[Anonymous No.6336323]

>>6336313
>>6336318
Thanx.

Probably gonna get this.
http://www.kitchenwarehouse.com.au/Wusthof-Classic-Ikon-Cooks-Knife-16cm?sc=330&category=10086823

[Anonymous No.6336328]

>>6336320
Thinness behind the edge. Sharpness. Edge Retention. Balance.

And the feel of using something that was handmade by a devoted and experienced professional.

That's it really. But if you've set your mind against gook cutlery, then nobody is going to convince you of anything.

[Anonymous No.6336330]

>>6336323
Please be kidding.

Please.

[Anonymous No.6336331]

>>6336313
Well said. My grandmother used carbon steel. I have her knife. Easy to sharpen, and holds its edge very well. Also turns black pretty quickly when used on a regular basis, and will rust if not dried off after cleaning.

My go to is a stainless Chinese cleaver. I beat the living shit out of that knife. A couple times a year I take it to a guy on the sidewalk in Chinatown who sharpens it with a grinder. It's a cheap knife, so I don't give a fuck.

[Anonymous No.6336335]

>>6336330
Problem? it costs a bit so it must be ok. Right?

[Anonymous No.6336338]

>>6336335
You have to be an idiot to have gone though this thread and still think any german knives are worth a damn, let alone 240 dollars. For that amount of money you could get a seriously great japanese gyuto.

[Anonymous No.6336343]

just get a fucking tojiro

[Anonymous No.6336345]

>>6336318
Alright, thanks for the advice about sharpening man

[Anonymous No.6336350]

>>6336338
k, then.

[Anonymous No.6336355]

>>6336343
Bad advice. For the same price of any Tojiro, you can find something better.

[Anonymous No.6336358]

>>6336350
For a lower price you could get a Konosuke HH.

http://www.chefknivestogo.com/kogy24.html

Only retarded housewives and Gordon Ramsay buy Wusthof.

[Anonymous No.6336365]

>>6336328
No no no... I've actually been looking in to getting a good knife, I didn't ask that to troll.

Thing is, growing up my mom wasn't exactly a great cook... so for all my life a knife has been a knife when cooking. You use a big knife to cut big things and a small knife to cut small things (steak knifes, butter knifes, etc. aside). That mentality followed me when I learned to cook, and as I said I just recently learned that there are different knives for different purposes -as absolutely stupid as that sounds saying now.

I don't exactly have a lot of disposable income, but I do love to cook, and could budget to afford one if I wanted. I guess my question is are expensive knives a priority in the kitchen, or would you, if you were me, hold of on buying one until circumstances allow me to do so

[Anonymous No.6336370]

>>6336365

In my opinion, a SHARP knife is what's vital in the kitchen, doesn't matter if it's cheap or expensive. However an expensive knife is easier to keep sharp. So it's really up to you right now: which do you value more highly, your time or your money? If money is tight but you have time to keep your knife sharp, then I'd just stick with that.

[Anonymous No.6336546]

Shun sora 8". its nice but leaves me wanting something heavier at times.
Victorinox 7" santoku. My everyday beater. Perfect knife for the money.
Mercer 8" bread, its forged but I want a 10"
Wish list....I want a nice boning knife and a 10" chef.

[Anonymous No.6336589]

>>6336338
>german knives bad
Nope.
>buying a wusthof for that price
>nope

[Anonymous No.6336593]

>>6336546
I really wanted the sora until I kept looking at the handle.
Up until the handles it looks nice.

[Anonymous No.6336595]

>>6336589
Why would you ever buy a German knife for that price instead of a superior Japanese blade?

[Anonymous No.6336598]

>>6336595
>buying a wusthof for that price
>nope
lrn2read

[Anonymous No.6336624]

>>6336595
Because pearl harbor

[Anonymous No.6336638]

>>6336624

So what? And besides, the Krauts killed a lot of Americans too....

[Anonymous No.6336696]

>>6336593
Super comfortable knife. The plastic easily wipes off. Which is nice in a kitchen. Not the greatest looking handle.

[Anonymous No.6336917]

>>6336638
Yea, but they were at least cool.

[Anonymous No.6336988]

Current go-to is this CCK 1303

Also have a stainless chef's knife from Ikea that's surprisingly good (it's got a nice heft to it and keeps a decent edge), and a Henckels paring knife for super-finicky shit. The cleaver really is a pretty versatile knife, though: the fact that it's got a pretty thin blade makes it wieldy despite its size and lets you pull off some surprisingly delicate stuff once you get used to it.

[Anonymous No.6337041]

Despite its gimmicky appearance I went ahead and bought a Shun Classic dual density utility knife for the purpose of cutting bread and other things that do well with a serrated edge, since I had $50 in Williams Sonama bucks.

I am pretty fucking amazed by how well it cuts through everything. And although I think the "low frequency serrations" are a gimmick, the small serrations were sharpened as well as any straight-edge blade from the Shun factory and they just cleanly cut through even the most delicate fish. The only thing that gives me concern is when it comes time to sharpen I simply don't have the skill to bring it back to factory levels so I am pretty much only entrusting Shun to sharpening it.

[Anonymous No.6337086]

>>6337041
get out

[Anonymous No.6337102]

>>6337086
no u

[Anonymous No.6337296]

I'm looking for something cheap. Are Hampton Tomodachi's any good? I was thinking about getting them because it's 30 for four knives and they have a warranty. Would I just be wasting my money?

[Anonymous No.6337306]

Used to be die hard Wusthof fan. Now I use Schmidt with a Mercer fillet. They work out great for me

[Anonymous No.6337318]

>>6337306
ok

[Anonymous No.6337343]

>>6337041
Are you trolling? It's gimmicky shit because you can't hone or sharpen a serrated knife. That's why you should get out.

[Anonymous No.6337354]

>>6337343
No, I am not trolling you. Yes, it cuts cleanly through any food. No, it doesn't function like a saw. Yes, I am aware that I cannot sharpen it, and as inconvenient as it is, yes I can send it to Shun for free lifetime sharpening.

[Anonymous No.6337360]

>>6337296
Get a victorinox

[Anonymous No.6337367]

>>6337343
>because you can't hone or sharpen a serrated knife

Actually, you can. It just takes different tools than a straight blade.

And, as the other guy already mentioned, you can simply send it back to Shun for free sharpening.

[Anonymous No.6337377]

>>6337360
Thank you

[Anonymous No.6337485]

>>6337354
What can it do that no well-sharpened jap knife can't?

[Anonymous No.6337530]

>>6336638
At least they told us they were before they did.

[Anonymous No.6338437]

>>6337485
It does everything my Shun Classic fresh off 8000 grit stones can do, but better. Serrations are extremely underrated.

Here, Spyderco can explain it better than I can.

[Anonymous No.6338495]

College man, never again.

GF keeps telling me all we need is a sharpener and it'll last another 2 years.

[Anonymous No.6338508]

Should I eventually move up from my victorinox? What should I look for?

[Anonymous No.6338712]

>>6338437
But serrations tear fibers in the food. How would you finely dice an onion with a serrated knife?

[Anonymous No.6338713]

>>6338508
Depends. Do you want to move up?

[Anonymous No.6338925]

>>6338495
I have those exact set of knives, never again. Really wish I knew where to start when it came to choosing a good knife so I could get rid of these things.

[Anonymous No.6338954]

Just purchased a new 5" santoku and the first thing I managed to cut was myself...

[Anonymous No.6339018]

>>6338954
Nice. Why did you buy a santoku?

[Anonymous No.6339037]

>>6338713

not this guy but similar question. I have $ to spend on nice shit so i'm not against it. I take good care of my victorinox and it treats me well (steele, sharpener, keep on a magnetic strip) but I'm open to upgrading.

[Anonymous No.6339047]

>>6339037
What do you mean by "sharpener"?

Also, magnetic strips with the exposed magnet can cause damage to your edge.

[Anonymous No.6339054]

>>6337296
How cheap? Ikea knives are quite good for the ~$10 price point.

[Anonymous No.6339062]

>>6339047
>Also, magnetic strips with the exposed magnet can cause damage to your edge.

"kek"

[Anonymous No.6339065]

>>6339062
Think for a second before you post.

If you put your knife on the strip edge-first, the suck of the magnet can cause it to hit the exposed magnet with a lot of force, causing damage to your edge.

Same with removing the knife from the holder. If you "twist" the knife off of the holder spine first, the thin edge could crack or be misshapen by the hard contact with the magnet.

That's why if you have delicate japenese knives, you tend to use a covered magnet holder like pic related.

[Anonymous No.6339072]

>>6339065

>>6339037 here. I thought it was pretty common sense to not put the knife in edge-first.

I have the cheap Accusharp with the blue handle that ATK recommends.

[Anonymous No.6339087]

>>6339072
Yeah, unless you are going to step up your sharpening game, I don't suggest moving on towards more expensive japanese knives.

But there is no reason to do so if you are completely satisfied with what you got.

The japanese knife thing is a slippery slope. Blink and you got 20 knives.

I'm >>6335611

If you are really curious, I suggest spending around 200 bucks on something intermediate. And get a ceramic honing rod.

[Anonymous No.6339092]

>>6339087

Any brands to check out?

[Anonymous No.6339098]

>>6339092
check out korin

[Anonymous No.6339121]

>>6339092
What's your budget?

[Anonymous No.6339122]

>>6339121

idk, let's say $2-300? I figure it'll be my next "big" purchase (just bought a stand mixer and immersion circulator)

[Anonymous No.6339124]

>>6339122
Are you in Europe or USA or where?

[Anonymous No.6339125]

>>6339124

NYC

[Anonymous No.6339141]

Should I get a Wusthof or Henckels paring knife? Or perhaps some good American alternative?

I don't care for oriental goods.

[Anonymous No.6339142]

>>6339125
Alright.

I'll go ahead and suggest a Itonomonn gyuto:
http://www.japanesenaturalstones.com/itinomonn-kasumi-210mm-wa-gyuto/
which is a really fantastic knife. The guy who runs the store is completely anal about quality and will not sell anything that he doesn't personally approve of.

Masakage are also generally amaszing knives. The level of craftmanship is very high.
http://www.chefknivestogo.com/mayugy24.html

Both knives will be really great. Maybe for a beginner I would say go for the Masakage Yuki first.
https://www.youtube.com/watch?v=xOAZy2hdWRM

[Anonymous No.6339145]

>>6339141
F. Dick.

Why the disdain for Japanese cutlery?

[Anonymous No.6339150]

>>6339141

Whatever is cheap. A paring knife is not something that would be used often by a home cook so there's no need to buy a fancy one. Ask yourself: how often do you need to carve little fancy garnishes or other delicate stuff that requires one?

If it were me, I'd buy a foodservice brand like a Victorinox/Forschner, or Dexter-Russel. Those are good solid quality, take loads of abuse, dishwasher safe, etc.

[Anonymous No.6339153]

>>6339141
Doesn't matter.

[Anonymous No.6339155]

>>6339145
Bad taste in my mouth from Kyocera ceramic knives. They chipped from being used against plastic cutting boards and God help you if you ever touch a bone with one of them.

Yes, I know they are not steel and categorically different from steel Japanese knives but I'm through with Japanese knives for now and I'm going back to tried-and-true Solingen steel.

[Anonymous No.6339161]

>>6339155
Ceramic shit has absolutely nothing at all to do with Japanese steel.

That's like saying you had a terrible Alfa Romeo smartcar once and therefore you will never own a Ferrari or Masarati.

[Anonymous No.6339167]

>>6339150
>A paring knife is not something that would be used often by a home cook

Whaaa...you should see me peel a fruit or tuber with a paring knife. Faster than any bozo with a peeler for sure. A good paring knife is indispensable for anyone who steps inside a kitchen you loon.

[Anonymous No.6339169]

>>6339155
>buy shit
>get shit

>the good stuff must be shit too

Moron.

[Anonymous No.6339173]

>>6339155

so what you're saying is that you're blaming a whole nation for your inability to use a ceramic knife properly? You're not supposed to use them in a chopping motion, and you're certainly not supposed to use them against bones. They're for slicing soft delicate foods--they are not a chef's knife or other multi-purpose tool.

This shit happened with a friend of mine a few years ago. I'm an engineer; friend is in my office looking at my workbench:
>wow, what's up with these wierd white screwdrivers?
those are ceramic. they're for adjusting trimpots on a circuit board without introducing stray metal nearby
...few weeks later...
>wow anon, those screwdrivers suck! I tried to use one to tighten the chain on my bike and it snapped!

[Anonymous No.6339181]

>>6339167
>A good paring knife is indispensable for anyone who steps inside a kitchen you loon.

I disagree. I've had professional cooking experience. I take my home cooking very seriously. I have only used a paring knife two or three times in my whole life, and all of them were in a restaurant kitchen.

>>faster than a peeler
Yep. But so is the chef's knife.

I suppose it's a matter of preference what knife you use, but in my opinion the only thing that really NEEDS a paring knife is things like tourneeing veggies or doing fancy carving and let's be honest, who does that at home?

[Anonymous No.6339189]

>>6339173
Why try to convince a moron? The reason x50crmov15 is popular is because idiots can use it as a crowbar and it won't chip. Someone like that shouldn't have a good knife

[Anonymous No.6339201]

>>6339189
>>6339173
>>6339169
>>6339161

Whoa there, Ken-Samas. I'm sure your samurai-forged 1000x folded steel chef knives are great and all. I'm just gravitating to what I personally know works well.

[Anonymous No.6339212]

>>6335611
what a gearfag...

why?

I, admittedly, own 2 chef knives, but the reason for that is sometimes I'll relegate my wife to cutting potatoes while I do all the legwork. I can't imagine a scenario where I would need all of those.

[Anonymous No.6339217]

>>6339212
Need has nothing to do with it.

[Anonymous No.6339218]

>>6339217
Then why? Just to gearfag?

[Anonymous No.6339220]

>>6339201
Doesn't change the fact that you are a complete fucking idiot. A fact which it seems you proudly boast about.

[Anonymous No.6339222]

>>6339201

who said anything about silly folded shit? Point is that mis-using a Brand A product has nothing whatsoever to do with the quality of a completely different product from Brand B. It's completely beyond logic.

As for recommendations as to what to buy? I already made my recommendations in >>6339150. None of what I recommended was Japanese. I'm not trying to get him to buy a Jap knife. I'm just pointing out that his experience with the ceramic knife has nothing whatsoever to do with other knives.

[Anonymous No.6339225]

>>6339218
It's like collecting sports cars but in small scale. Different knives do different things in different ways.

Go to /k/ and ask why you would have more than two handguns. It's a collectors thing.

[Anonymous No.6339237]

>>6339225
I don't know if that's a fair comparison. /k/ is gearfag central.

Go to /out/ and ask how many guns people own, and it's probably one or two for most of them, because they're practical.

Go to /p/, and gearfags are endlessly ridiculed in favor of just going out and shooting.

Here on /ck/, I don't see any reason to gearfag. We're not /knife/. We're Food and Cooking. I think we should be encouraging each other, like /p/, to hone our skills, not collect useless amounts of knives.

I own 2 chef knives, 2 paring knives, 2 bread knives, 1 santoku knife (my wife's preference), 2 skillets (12" and 8"), one stock pot, two saucepans, and a dutch oven.

I have 2 tongs, 3 spatulas, a whisk, a masher, a basket, a ladle, and a slotted spoon.

I don't really see why I would need much if anything more than that for the rest of my life. I'd rather spend my money on good ingredients and useful cook books than endless knives.

[Anonymous No.6339239]

>>6339201
>I have no idea how steel works and I just want to shitpost
Fixed

[Anonymous No.6339244]

>>6339237
>I'd rather spend my money on good ingredients and useful cook books than endless knives.

I'm with you bro, but that's no reason to rain on someone else's parade. Everyone has a hobby of some sort. His is collecting knives. I'm sure you have a hobby that he doesn't "get", the same way that you don't share his knife collection hobby.

[Anonymous No.6339276]

>>6339237
>I'd rather spend my money on good ingredients and useful cook books than endless knives

What makes you think that I can't afford both?

[Anonymous No.6339278]

>>6339244
I'm not trying to be a hater, sorry.

I'm more expressing the opinion that having a lot of knives doesn't make you a good cook, and being a good cook is hardly impacted at all by the kind of number of knives you have.

I'd like to encourage /ck/ to become better cooks, rather than fast food reviewers, wifey material haters, and fat people stories.

[Anonymous No.6339282]

>>6339276
There's always a better place to put the extra money. I, for one, max out my Roth IRA and IRA before even considering buying a new knife.

[Anonymous No.6339287]

>>6339278
Well, that came out of nowhere.

I have never stated that my knife collection will make me a better cook in any way. Hell, some Michelin kitchens don't use anything other than Victorinox.

The knives have nothing to do with my cooking skill. They are purely pleasure. I've never stated otherwise.

Also, do you seriously think that someone who has spent a couple thousand dollars on knives doesn't know how to cook moderately well?

[Anonymous No.6339291]

>>6339282
You don't sound like a very fun person in the slightest. People have hobbies and people like to use their extra money on their hobbies. What is so hard to understand about that? You don't know their financial status or retirement plan details.

I got my shit sorted. So why shouldn't I buy things that interest me?

[Anonymous No.6339292]

>>6339278
>I'm too poor to buy any nice stuff ever, and I'm going to imply implications about anyone who can spend a couple hundred bucks for frivolous pleasure

Must suck, I'm sorry :(

[Anonymous No.6339302]

>>6339237
Cooking skills and knife collecting are not mutually exclusive. I've worked for quite a while in a very well regarded 1 star restaurant and have fairly good cooking skills if I do says o myself.

I also have an assortment of Japanese cutlery and all sorts of other "needless" splurges.

Why would you think that you could either collect knives or you could be a good cook? I don't think it's fair to imply lack of skill because of surplus of expensive knives.

[Anonymous No.6339324]

>>6339287
>Also, do you seriously think that someone who has spent a couple thousand dollars on knives doesn't know how to cook moderately well?
Since /p/ is my main board, and I regularly see people with no experience asking if they should drop $3k on gear, I wouldn't be surprised if utter gearfaggotry applied here, too.

[Anonymous No.6339328]

>>6339292
Pleasuring yourself with a knife?

Inadvisable.

>>6339302
I never said they were mutually exclusive. You're just getting mad for no reason. All I said was that having a bunch of knives doesn't make you a good cook.

[Anonymous No.6339329]

>>6339324
Well, you're wrong. In this case at least.

[Anonymous No.6339335]

>>6339328
You are implying that a person who posted his knife collection in a knife thread isn't a good cook because of the amount of knives he has. Which is completely meaningless.

You are saying nothing, basically.

What are you trying to say?

[Anonymous No.6339336]

>>6339329
Are you implying there aren't people out there who spend thousands and thousands on kitchen gear, but only have the most basic of cooking knowledge?

My mother has a full AllClad set that she spend thousands on, 3 different full bock knife sets, double ovens, and an 8 burner range, yet she can't deviate even slightly from a recipe without completely failing.

[Anonymous No.6339339]

>>6339336
>in this case at least


How is reading comprehension working out for you?

[Anonymous No.6339341]

>>6339335
>You are implying that a person who posted his knife collection in a knife thread isn't a good cook because of the amount of knives he has.
Reading comprehension much? All I implied was that having those knives doesn't automatically make him good. I said that he should concentrate more on cooking and less on gearfagging. Some of the best cooks in the world, I'm sure, gearfag like crazy.

>What are you trying to say?
Go back and read it, retard.

[Anonymous No.6339342]

>>6339339
A lot better than someone who can't understand basic logic.

[Anonymous No.6339343]

>>6339341
>I'm saying he should concentrate more on cooking

Where the fuck did you get the idea from that he doesn't?

[Anonymous No.6339347]

>>6339342
Is basic logic coming into a knife thread and telling collectors they need to focus on other things even though you yourself have no knowledge about them at all?

[Anonymous No.6339368]

>>6339343
You really should stop getting so fucking mad over this, m8.

I was expressing the fact that it is more important to focus on getting better than it is to focus on collecting gear. Not that you can't do both, but I was asserting that one is measurably better.

>>6339347
A knife thread shouldn't be a circlejerk over your endless weeb shit. A knife thread should be a discussion about the best tools for any given job. I particularly liked this post >>6334267
I've never personally used these chinese cleavers, and like seeing what other people's experiences are.

>>6334465 talked about his opinion on steel quality for the purpose of having a durable and swift knife

And then marching along comes this guy >>6335611 posting 13 knives that serve a nearly identical purpose and are hardly different from each other. It's kind of ridiculous. He didn't give any suggestions or input. All he did was put his jack off material up, assuming we would love it just as much as he does. If I wanted to look at a collection of knives that all serve the same purpose, I'd go to the knife counter at my local kitchen supply shop: it will be a more impressive collection.

[Anonymous No.6339373]

>>6339368

[Anonymous No.6339375]

>>6339373
Good one. Where'd you learn that? /b/?

Protip: posting an image you perceive as "simply ebin" does not mean you automatically win

[Anonymous No.6339379]

>>6339368
Holy shit what an enraged individual you are.

Dude posted pictures. Like OP asked. He's obviously not going to do a write-up for every single knife.

People can ask him questions if they want, like >>6335988


There is nothing to be mad about. You came in with offhand comments about cooking skill.

>>6339375
There are no winners here. Only losers. Nobody wins anything by engaging in discussion with you.

[Anonymous No.6339384]

>>6339368
>You really should stop getting so fucking mad over this

You should do the same.
Your point was perfectly clear. We all agree that collecting knives has nothing to do with your cooking skill. Even Mr. Collector agrees, and said so himself.

So why are you still talking about this? We get it. Move on.

[Anonymous No.6339386]

>>6339379
>writing long responses means you're mad
>getting offended by someone calling out your gearfaggotry isn't mad

>>6339384
>So why are you still talking about this?
Because you retards don't seem to get the point. I responded to an idiot who thought I was implying differently.

[Anonymous No.6339440]

>>6339386
>Because you retards don't seem to get the point.

We do get the point. We just don't care about it. We're not disagreeing with you, we're wondering why you're still dwelling on this and not moving beyond it.

[Anonymous No.6339475]

>>6339386
Lmao

[Anonymous No.6339516]

>>6339440
>Where the fuck did you get the idea from that he doesn't?
>We do get the point.
So you were just pretending to be retarded?

[Anonymous No.6339633]

>>6339516
Piss off.

[Anonymous No.6339639]

>>6339633
u first

[Anonymous No.6339642]

ITT: poorfag college age neckbeard tried to #knifethingsareascam #euphoria, got BTFO by a Michelin starred chef

I love 4chan

[Phil Ossiferz Stone !!esSirF6LRYN No.6339817]

Nothing wrong with plain Old Hickory/Ontario knives, IMHO. They're cheap and indestructible and sharp as fuck. Yes, they occasionally arrive with a light coating of surface rust and you have to put your own bevel on them. Big deal. It's a tool, not a status symbol.

[Anonymous No.6339830]

>>6339817
I personally like more knuckle clearance for most uses.

I'd probably deconstruct a pig with that, though.

[Anonymous No.6339835]

>>6339817
Great outdoor knife.

[Anonymous No.6339854]

>>6339835
Actually, it would a pretty terrible outdoor knife.

[Anonymous No.6339860]

>>6339854
No, I mean for rough BBQ cutting. Outdoor grill prep. Not for actual /out/ use.

[Anonymous No.6339861]

>>6339830
>I'd probably deconstruct a pig with that, though.

Of course. It is a butcher knife, after all. dat filename.

They make various styles of knives, not just that one.

[Anonymous No.6339869]

>>6339860
Sorry, my bad. /out/ is one of my favorite boards, so it colored my perspective.

>>6339861
didn't even look at the file name, just have used knives like that before

I responded purely to the picture you posted... most people post general use (chef) knives. It's not an attack on you. I just assumed you were talking about the specific knife you posted.

[Anonymous No.6339874]

>>6339869
>>6339861
do they make a typical chef knife?

I just checked their website (for a total of 15 seconds) and didn't see one.

[Anonymous No.6339878]

Mfw nobody posted the GOAT knife

[Anonymous No.6339886]

>>6339878
>serrated
No thanx

[Anonymous No.6339924]

>>6339878
that knife is bait

[Anonymous No.6339933]

>>6334252
So, for a ~$35 8" chefs

Fibrox, Dexter, Mercer, or what?

[Anonymous No.6339939]

>>6339933

Any of those you listed. They're pretty much the same thing. Very good value for money for a home cook.

[Anonymous No.6339947]

>>6339939
Is the difference between stamped and the Mercer being forged at this price point not a big deal?

[Anonymous No.6339948]

Fackelmann Nirosta

I'm a college poorfag and my baby serves me well.

[Anonymous No.6339958]

>>6339948
Why does anyone buy a santoku?

[Anonymous No.6339959]

>>6339947

At that price point it's not a factor, really. I've used all three (though not necessarily all in the 8" size) and I found them very similar in terms of how they handle, edge retention, and ease of sharpening.

[Anonymous No.6339960]

>>6339958
Weebs

[Anonymous No.6339963]

>>6339958
I have no idea where this obsession with weeb knives comes from. English, American and German cutlery is far superior.

[Anonymous No.6339967]

>>6339963
pls

[Anonymous No.6339973]

>>6339960
>>6339963
It's not even a weeb thing though, is it?

Santoku knives in Japan were made for housewives who were intimidated by pointy tips.

Classical japanese knives are more like french chef knives... I'd rather have that than something made for a scared housewife.

[Anonymous No.6339978]

>>6339959
Word. That's kind of what I gathered from some googling this morning. Going to local a restaurant supply store soon to check all of them out

[Anonymous No.6340035]

Not sure if they are well known here but I 100% recommend kiwi knives. They are dirt cheap and pretty sharp from the factory. You can find them in your local Chinatown or order them online.
I ordered a full set from thewokshop for like $60 and I love them

[Anonymous No.6340036]

>>6339963
>English, American and German cutlery is far superior.

Lol. England made some great cutlery in the past, but Sheffield really went downhill after WWII. And even back in its heyday the sheffield knife trade mainly made pocket knives and fancy cutlery, like carving sets. They were not well known for making cook's knives.

Germans make some good knives, but honestly I don't think they are worth the money. The fancy names like Henckels and Wusthof are not bad, but they're quite expensive for what you get. They're more of an image thing than a practical tool. The big block of Zwillings is a classic wedding gift and looks great on the kitchen counter but you can get better performance for a lot less money.

[Anonymous No.6340043]

>>6339967
WeeeeeeeeeeB

[Anonymous No.6340048]

>>6340043
You have no arguments.

[Anonymous No.6340057]

>>6340036
Yep. People buying German knives in 2015 are like the people who were buying ponitiacs in the 80s. There was a time to let go and we've long since past it.

>b-but carburetors are a feature not a laughable anachronism! If I can't fix it with my hands it's flimsy nip shit!
>b-but chipping! I can't take care of my tools!

[Anonymous No.6340242]

>>6340035
Really? Do they hold their edge. I can buy one for $8 and is a good size for me. After looking at knives I thought $30 was the minimum for a decent knife.

[Anonymous No.6340258]

>>6340057

[Anonymous No.6340318]

>>6339973
>Santoku knives in Japan were made for housewives who were intimidated by pointy tips.

why wouldn't they just use a nakiri then?

[Anonymous No.6340324]

>>6340318
or an usaba, for that matter

[Anonymous No.6340333]

>>6340318
>>6340324
Beats me.

One of the main reasons, I'd think, is the size is also imposing. Most classical santoku knives are 6"

[Anonymous No.6340340]

>>6340333
right, but that there >>6340318 nakiri is the same size as the santoku next to it

the story of the santoku being marketed as a hip, western style all-purpose knife seems more plausible than point tip phobia.

[Anonymous No.6340362]

>>6340340
Eh, that's what I was told.

Either way, it's weeb shit and no one should ever buy one, because everything it does, other knives do better.

[Anonymous No.6340528]

I got a Wusthof set as a gift since im starting culinary school and its required for my classes, i think its fine for begining knives, soon ill get my own

[Anonymous No.6340532]

My custom forged knives. Wicked sharp spalted maple handle and curly maple on the paring knife.

[Anonymous No.6340554]

>>6340532
>wicked shahp

[Anonymous No.6340706]

>>6336037
Hmm, seems to me that Anon didn't say anything incorrect. Your extreme autism has caused you to post an unrelated image it seems.

[Anonymous No.6341363]

in australia, just need a decent all-rounder (japanese) knife for around 50 aud - what do i get?
the one in my sharehouse is absolutely fucked, thought it'd be better to just invest a bit in a quality versatile knife that i can learn to sharpen myself

[Anonymous No.6341369]

>>6341363

chinese cleaver m8

only knife you'll need

[Anonymous No.6341411]

>>6341369
i don't have martin yan's cleaver skills :(
just want all-rounder, ig a santouka would be a good investment, just need recommendations

[Anonymous No.6341453]

Listen guys, can we just call these threads "Argument Generals?" I feel like it cuts more to the core of what we are doing. P.S. Masamoto Master Race reporting. All other knives are inferior.

[Anonymous No.6341492]

>>6341411

you don't need em, it's just the best knife over all to own m8 trust me

[Anonymous No.6341505]

>>6334515
Actual guy who works in the industry here. I use a Masahiro Chef knife, whatever victorionox bread knife they have at the local knife shop, and a masamoto slicing knife for butchering. There are a few other specialty knives in my kit, but I honestly have more plating spoons than actual knives. Find what works for you and use it. I tell the prep cooks this, "My daughter wants a puppy. I bought her a goldfish to see if she can take care of it before I'll buy her a dog." Start with a goldfish.

[Anonymous No.6341520]

>>6335907
I have a few line cooks who swear by Global. They also ask me if I need a different knife to cut different things. My reply is generally, "Anything you can do with that avocado knife, I can do with this knife."

[Anonymous No.6341530]

>>6339958
Santoku works well when you chop lots of veggies and have to do lots of scooping into the frying pan/pot. I bought mine just because its taller than other knives and makes my chopping and slicing faster. A nakiri might work just as well though.

[Anonymous No.6341537]

I don't see the hype. We got a set of steak knives 20 years ago and we just use that to cut/chop/dice everything just fine.

[Anonymous No.6341539]

>>6336307
If you can't sharpen your own knife, we don't let you out of the prep room.

[Anonymous No.6341580]

>>6334670
I ended up getting a tojiro 6 inch santoku, love the thing

[Anonymous No.6341584]

I'm totally new to /ck/, so sorry if I'm asking a stupid question that would have been answered with enough lurking. But;
http://www.chefscatalog.com/product/26608-wusthof-gourmet-6-piece-cooks-set.aspx
I've decided to become a bit more serious about cooking and food in general, an interest I kind of put on hold for a while, and want to get a knife set for work (Not exactly a five star place but not garbage either.), since the blades we have are all utter shit and none of my coworkers seem to care about taking care of them. I also will hopefully be starting culinary school soon. Would this set work well as a starter set? Should I maybe just look to buy blades individually? I know the gourmet line from Wusthof is their cheaper line of products, in quality and price, but I'm looking to keep my cost for the blades to $100-150ish, for now.

[Anonymous No.6341615]

>>6341584
im a chef de partie and when i train a commis i always recommend victorinox as a cheap starter. as you find your style and needs you can replace those knives with the equipment you need. also buy a mini offset spatula, a peeler and 6 inch plating tweezers. sorry for bad spelling just worked a 14 hour day on the line and im riding some killer coco

[Anonymous No.6341745]

>>6341580
>santoku

Sorry about that. You should have asked first :(

[Anonymous No.6341750]

>>6339368
>He didn't give any suggestions or input.

Oh boo hoo, op said "anything knife related goes here" and now you're getting ass blasted that someone has more shit than you.

If you need advice, ask. If you're poor, get a god damm job.

[Anonymous No.6342267]

Goddamn I want a Kato knife...

https://www.youtube.com/watch?v=TgtFgJR-U_E

[Anonymous No.6342433]

>>6342267
Damn dude....nice video.

[Anonymous No.6342448]

>>6342433
Kato approved of the video only if he was allowed to leave out certain steps as not to give away any secrets.

I really want one.... Who knows how much longer he is going to be making knives.

[Anonymous No.6342456]

>>6342448
I want one too now, but I can't even shake a stick at the price.

[Anonymous No.6342471]

>>6340035
Those have been recomended here often, and I actually passed by a or b this morning, when I went to a new china shop.

So should I get it? I mostly want a big, thin blade for chopping vegetables.

They also had some other knive, 100% labeled with chinese moon runes. From the handle, It could be a Chan Chi Kee, also sometimes mentioned here. Would that one be the better option?

[Anonymous No.6342514]

>Santoku knives in Japan were made for housewives who were intimidated by pointy tips.

>>6340324
>>6340318

>why wouldn't they just use a nakiri then?
>or an usaba, for that matter

Because they are way less versatile.

Someone who buys a santoku is likely the kind of person that takes 3 minutes to dice an onion which at some point involves a rocking motion and chasing random sized lumps of onion round the board.

nakiris have a rounded tip and flat profiles with little to no belly, they are horrible for using the way most people use a knife. Usabas are about as specialized as you get, the thickness and single bevel makes them useless for even cutting potatoes in half, what makes you think they would be a good alternative to a santoku?

[Anonymous No.6342744]

[Anonymous No.6342750]

[Anonymous No.6342759]

[Anonymous No.6342766]

>>6342759
>broken weeb knife

folding it over 9000 times didn't help?

placebophiles #BTFO

[Anonymous No.6342771]

>>6342766
The handle hasn't been mounted yet.

[Anonymous No.6342775]

>>6342750
I need a Catcheside sometime......

[Anonymous No.6342777]

>>6342744
GRORIOUS NIPPON STEER
FORDED OVER 1000 TIMES AT THE HEART OF A VORCANO

[Anonymous No.6342782]

>>6342777
That's an English knife.

[Anonymous No.6342785]

>>6342766
It's English. And it's not broken.

[Anonymous No.6342861]

Line cook, had it for 6 months. Couldn't ask for more in a knife, fuckin perfect.

[Anonymous No.6342874]

>>6342861
nice

[Anonymous No.6342888]

>>6342861
Snap, yo

[Anonymous No.6342926]

>>6340532
I have to admit as a kitchen knife addict, these look pretty cool in terms of handling.

[Anonymous No.6343048]

I got this 3 knifes The grip is really good and they are extremly good balanced

[Anonymous No.6343060]

>>6343048
What did you pay?

[Anonymous No.6343064]

>>6343048
Good

[Anonymous No.6343176]

>>6343060
Over a year ago I paid about 850€

[Anonymous No.6343201]

>>6343048
good balanced?

[syn !!5auGoPfbzhy No.6343526]

>>6337343
>>6337041


The third stage of the chef's choice electric sharpeners straightens and sharpens the serated blades. In the long term, it makes the investment of ~$150 for the thing pretty reasonable rather than shipping your stuff back to the factory, etc., and it works great on your other knives, too.

Check it out here:
amzn
.
to
/1CJd3fr

[Anonymous No.6343528]

>>6343176
You could get some seriously better knives for that price.

[Anonymous No.6344118]

Anyone have experience with Tojiro's White #2 stuff?

[Anonymous No.6344198]

>>6344118
I looked at it, the price is tempting but I hate clad shit

[Anonymous No.6344202]

>>6344198
True, why do you hate it though?

[Anonymous No.6344820]

>>6340554
it's fukkin maple, kid

[Anonymous No.6345430]

>>6344198
What's wrong with cladding?

[Anonymous No.6345433]

I've got OP's knife. I've had it for about 10 years. It's just fine.

[Anonymous No.6345459]

>>6334252
>Pic related Victorinox 8 inch chef knife

>cheap ass $15 "Wiltshire" 8 inch chef knife for the rest of my family to use because they are fucking idiots and no matter how many times ive told them to use a knife then immediately wash it and put it back, they always use a knife, leave it for a few hours then chuck it in the sink with all the plates and shit and the edge gets dinged up and blunt as fuck

>victorinox paring knife

>cold steel roachbelly which i bought for hunting and never ended up using so i added it to my kitchen knife collection as as a smallish slicing knife

[Anonymous No.6345883]

>>6345459
>cold steel roachbelly
>cold steel

[Anonymous No.6345889]

>>6345883
Its cheap as fuck and so far has been a good knife......whats not to like?

[Anonymous No.6345893]

>>6345459
Victorinox is the fucking Toyota hilux of the knife world.

[Anonymous No.6345914]

>>6335932
>>6335936
What fucking global is vg10? None.

>>6335927
>Cheap steel, chippy, bad handles, high prices.
Not as chippy as vg10, handle is preference, price is high tho.


>>6335907
>Am I making a good choice?

buy a global for your first knife if you want. But you should buy a victorinox.
The main thing is to love it, chip it, blunt it, tip it and then learn how to repair it and sharpen it again. Then when its warn down to a quater of its origninal size you can buy something nice and care for it properly.


Also what's all the shit on vg10 for? that shit's legit. I've never gotten a stainless steal sharper.

[Anonymous No.6345927]

>>6340035
HAHA Every share house I've ever visited has one of these somewhere in the kitchen. They are pretty shitty tbh but prolly the best of all the china town/supermarket brands. I'd choose them over whitshire.

[Anonymous No.6345929]

>>6340532
How much was this? It would be cool just to have just cause I love kitchen knives :3

[Anonymous No.6345930]

>>6339924
literally bait

[Anonymous No.6345936]

>>6342782
E G G O N F A C E
G
G
O
N
F
A
C
E

[Anonymous No.6345939]

>>6343048
wtf is vg12? how hard is it?

[Anonymous No.6345940]

>>6345939
diamonds

[Anonymous No.6346352]

>>6345430
>>6344202
I don't like the feedback on the stones

[Anonymous No.6346408]

>>6346352
Fair enough.

[Anonymous No.6346679]

>>6339860

It's a butcher knife. It's sole purpose is getting bones out of animal bodies. it's not a prep/hotplate knife

[Anonymous No.6346694]

>>6338437

Sypderco is the original gearqueer/tacticool/marketing bullshit knife company.

Cold Steel learned everything it knows from watching spyderco sell dogshit to idiots

[Anonymous No.6346712]

[Anonymous No.6346717]

>>6346712
How the fuck are you supposed to mince shit with that?
Weeb knives everyone.

[Meat Minimalist !!QlEfxPKY65n No.6346721]

>>6346717
It's for eel. Try to control your gagging noises, you honestly sound like a spoiled baby.

[Anonymous No.6346728]

>>6346712
Nice tactical kitchen knife, but needs black G10 handle with holes, and more serrations on the blade.

[Anonymous No.6346733]

>>6346721

Its a shit knife, just like most asian knives.

French knife cant be beat.

[Anonymous No.6346736]

>>6346712
oh lord, here we go

[Anonymous No.6346744]

>>6346721
I wasn't aware that preparing eel typically required a lot of forceful stabbing.

[Anonymous No.6346745]

>>6346736
He's already going. He must sit around trying to think of shit to troll with.

[Anonymous No.6346757]

>>6346721
Pretty cool.
https://www.youtube.com/watch?v=KhdHqc-Q49U

[Anonymous No.6346766]

>>6346712
>>6346721
How does a tanto blade for help with eels?
Not trying to hate, but I have a tacticool tanto knife (was cheap, thick blade, good handle, needed a heavy beater knife), and I once used it as a kitchen knife on holiday (the rented flat hadn't any knife that could even cut jelly) and it is the worst form ever for kitchen work.
so please elaborate!

[Anonymous No.6346772]

>>6346766
It's the traditional shape in some areas of Japan. I've never used one, but it seems to work very well in the video in >>6346757.

[Anonymous No.6346775]

>>6346766
Seems like you're after the completely flat edge for scraping.

[Anonymous No.6346790]

>>6346772
>>6346775
Yeah, the video is impressive, and I can see the edge that kind of knife gives you for eels, but unless you do kill eels day in, day out, I dont see an advantage of this knife
https://www.youtube.com/watch?v=FaMgmHiK8Ug

[Meat Minimalist !!QlEfxPKY65n No.6346799]

>>6346790
There are several Japanese blade shapes like that. Not useful for general cookery but amazing for a single task.

[Anonymous No.6346806]

>>6334252
Today while helping in the garden, my mum used my new chef's knife to cut open a bag of concrete, and then stuck the knife blade down into the soil.

"But it's just like cutting meat" She says when she sees my face.

[Anonymous No.6346837]

>>6346712
https://www.youtube.com/watch?v=QY1Vetd7OCs

[Anonymous No.6346868]

If you have guests over and cook together, how do you make sure the plebs keep away from your good knives?

[Anonymous No.6346886]

>>6346868
Hide them. Preferably in your room.

I used to live with some fucktarded housemates and I kept my good knives in my room and kept a victorinvox beater chef's knife in the kitchen.

But I'm talking levels of fuktardedness you can't even begin to understand. One of them scrubbed the seasoning off my Iron skillet that I had been using for 3 years. Eggs almost didn't need butter ;_;

[Anonymous No.6346891]

>>6346868

Who the fuck cooks with their guests? It's enough of a pain in the ass dodging my coworkers in the kitchen, no way would I be like "HEY GUYS LET'S COOK TOGETHER" at home

[Anonymous No.6346893]

>>6346891
Cooking with chicks is the fastest way into their panties. They fucking love it.
DON'T
LET
THEM
TOUCH
THE
GOOD
KNIVES

[Anonymous No.6346898]

>>6346891
I like cooking together, except when people mistreat my stuff.

[Anonymous No.6346947]

>>6346352
What do you mean? like the cladding scraping?

[Anonymous No.6347810]

*warning, boring and drunk yet carefully coherent rambling explanation follows*

I really don't think I'm a chucklefuck, but I do own a Japanese knife. I was searching for almost a year before I chose the "hammered damascus" blade from Yoshihiro cutlery. Other than that, here I have the knives pictured which I use with most frequency. I ordered them from greatest usage to least, bottom of photo to top, although roles have changed over time from the past to now. The one at the top was the first knife I bought when I moved into my apartment. Very cheap, Farberware crappy chefs knife. Today I only use it for big fruit like papaya cutting. The santoku below it was my general use knife for some time, but today I only use it for mainly rotating an avocado along the blade since it is wider than my others and none of the inside of the avocado gets pulled out onto the back of the blade like with less tall(?) knife blades... AND also because it's still sharper so it penetrates the skin of the avocado more effortlessly than my crappy big one I use for papaya. My bread knife is a Henckel and I wanted this one very much and searched ebay for a long time because of it's rounded serrated bevel and also full tang, and wood handle and classic beauty (for me). That banana shaped one is what I use for jalapeños exclusively, when I remove the inside. The far bottom one is what I use for all my fine chopping of onion, tomato, cilantro and herbs, and many other things. I just had it sharpened professionally (at the Yoshihiro business) 2 weeks ago, and it was after 1 year of using the knife. I use it at home only and I am not in the food industry, so 1 year is a good mark for my frequency of use before needing professional sharpening. I will eventually commit to whetstone sharpening practices myself, but for now I have not yet taken that initiative.

Sorry if super boring, but the knife thread called to me!

[Anonymous No.6348142]

I hate to start something if this has already been answered but I can recall a thread from a month ago about where to purchase a cleaver like >>6334267

I remember someone mentioning just going on eBay and buying a meat cleaver from asia considering the prices are much cheaper. Is this a wise decision?

I'm not looking to impress anyone I just want something that is made to be sturdy and will last me quite some time as long as I respect and care for it.

[Anonymous No.6348998]

Does anyone here own a Shiro Kamo knife? Any comments on it?

[Anonymous No.6349004]

Hilarious.

[Anonymous No.6349072]

>>6349004
Do those come with a life time supply of olli-eve oil?

[Anonymous No.6349078]

>>6349004
>Implying you wouldn't slap your name on some shitty knives for a 7 figure payday

[Anonymous No.6349080]

>>6349072
The massive bolster is hollow and acts an olive oil reservoir.

[Anonymous No.6349088]

>>6349080
fuckin laffed

[Anonymous No.6349115]

>>6348142
Cheap Asian cleavers can be hit or miss on the heat treat. If you can afford it just get a CCK, it costs more but you only need to buy one

[Anonymous No.6349117]

>>6349115

shi ba zu knives are a well underestimated chinese knife maker outside of china

much cheaper than CCK but well on par with them

[Anonymous No.6349119]

>>6341505
probably the most intelligent thing i have ever heard on ck!

[Anonymous No.6349120]

on balance this was a good general thread. not too much shitposting, a lulzy drama fest resulting is pure pwnage, and general bonhomie.

may the next one be as fine, my lads.

>and ladies
>whatever
>not sexist

[Anonymous No.6349133]

>>6349115

Good advice.
And really, CCK is not very expensive at all if you deal with them directly. Either Email the original branch in Hong Kong or call their branch in Canada. Dealing direct is much less expensive than paying CNTG prices.