Chef Knives

[Anonymous No.9764280]

It's simple: post your chef knife or and roast others. I'll start.

>he unironically thinks his chinkshit jap knife is better than my new Wüsthof Classic Ikon
o im laffin now

[Anonymous No.9764409]

Eight years.
Chop stuff daily to tri-weekly.
No chips.
Sharpened once, when it was still sharper than freshly sharpened steel.
Not a meme. I'm just better than you.

[Anonymous No.9764419]

I've got a Wusthof 20cm Grand Prix 2. I'm kind of over the western style Chefs knife to be honest.

I had a play around with one of the shitter Victorinox santoku knives at work, I like them a lot more.

Might lash out and get a proper Japanese handmade one other than those overpriced Shuns.

[Anonymous No.9764433]

>>9764409

ceramic is abrasive, it's not sharp. It's garbage compared to a good rockwell steel.

[Anonymous No.9764435]

My favorite

[Anonymous No.9764450]

do you people buy these knives and just let them rot on the vine?

[Anonymous No.9764462]

>>9764409

Wouldn't last a week at my job, straight into the bin with this shit.

[Anonymous No.9764525]

>>9764462
guess you don't work at a world-class restaurant.

stop saying "ceramic isn't used for work" it isn't used for your work because you don't have a michelin star

look up the difference in food oxidization using ceramic vs steel. you're welcome

[Anonymous No.9766055]

Get on my level pussies

[Anonymous No.9766072]

Miyabi Fusion 8 inch Chef Knife.
Had it for about 3 years. Has held up to the kitchen I work in but is only brought out for prep. The guys I work with abuse knives so this one stays tucked in the bag with a guard.

[Anonymous No.9766079]

>>9766055
>several knives by the same brand that aren't balanced the same
genuine consumerist retard this is actually one of the funniest posts i've ever seen

[Anonymous No.9766095]

>>9764280
>post your chef knife
Which one exactly?

[Anonymous No.9766211]

>>9766095
Can I mail you some cheap straight razors that I need honed?

[Anonymous No.9766333]

>>9766211
I have never honed a straight razor before to be honest .... also I am located in central Europe.

[Anonymous No.9766641]

>>9766095
is the fourth paring knife from the left a victorinox? I have the same one if so

[Anonymous No.9767045]

>>9766095
Just curious why? Like I get flack at my job (white table cloth place in a swanky city hotel) for having three knives (a loaner Walmart knife, and two miabi one for meat prep and another for whatever station I'm on) why so many though just as a collection?

[Anonymous No.9767090]

>>9766095
was going to complain about the lack of butt plugs or toilet paper in your picture, but then i noticed the heroine utensils and it was all fine

[Anonymous No.9767271]

>>9764280
Why do you even need that meme knife? From the looks of it, you never use it.

[Anonymous No.9767319]

affordable: Hampton Forge Continental 8" ~$15 (this one is surprisingly sharp)
mid range: victornox 8-inch pro chef ~$50 (muh cia)
upper tier: wusthoff classic ~$90
wasting your money tier: miyabi, santoku, and other jap shit

Just steel your knives every once a week for a couple seconds, jesus.

[Anonymous No.9767602]

Threadly reminder that not having a rune powered knife is a bannable offense.

[Anonymous No.9767630]

>run of the mill Chinese knife
>sharpen for generations
>after 10 generations it will look like a knife
Crude but longetive

[Anonymous No.9767690]

>>9767319
I own a set of the Victornox and they are fantastic for a cheap price

[Anonymous No.9767705]

>>9767630
I bought one of those at the restaurant supply shop in chinatown. Heat treat is shockingly bad, assuming it was heat treated at all

[Anonymous No.9767714]

I got a couple of Japanese knives on amazon for 20 bucks a piece on black friday! They should be a huge upgrade over my Farberwares from Target. Feels good man.

[Anonymous No.9767715]

"santokus" are good for chopping onions and shallots and that's about it. It's not really an all-purpose knife style.

[Anonymous No.9767740]

>>9767715
>meming this hard
Kiritsukes are the new santokus if you want to be trendy and "with it"

I still use my aogami #2 santoku that I bought in 2003 when the santoku trend was peaking because onions/shallots/garlic/peppers are like, 40% of my weekly calorie intake

IDGAF if knife memesters born after 9/11 wouldn't be caught dead with one, if you don't eat enough onions and shallots to see the benefit of a knife that's good with onions and shallots, it's likely you don't care about food to begin with. I bet you have the cilantro is icky genetic defect

[Anonymous No.9767778]

>>9767740
The real 'meme' is Japanese knives in general. You fell for the meme in 2003. Give me a western knife that can rock back and forth comfortably and with fluidity rather than that jap chop chop shit.

[Anonymous No.9767782]

Here is the first kitchen knife I made a few months ago. And next to it is the second one I'm working on now. It started out as a gyuto, but I made some mistakes along the way and it turned into more of a santoku. The steel is Nitro-V and the handle is desert ironwood.

[Anonymous No.9767792]

>>9767778
Rocking is a workaround for having a poorly maintained knife. It stands to reason one would make a lot of knives with that profile if you didn't have steel that could hold an edge. But your average big-belly German-style chef knife, with the big horrible bolster and X50CrMoV15 steel, is optimized to not crack when a housewife uses it as a can opener. Of course, edge holding is less of a concern considering people like that are afraid of sharp objects.

[Anonymous No.9767896]

>>9767782
Heyy... That's pretty good.

[Anonymous No.9768069]

>>9767896
Thanks, I've been building up to making my own kitchen knives for many years. It's been a long, painful learning process.

[Anonymous No.9768301]

>>9767630
mine

[Anonymous No.9768438]

>>9764280
What always gets me about these threads is there are people out there who just buy fancy expensive German or Japanese knives and say only say the're good when compared to cheap knives because they come sharp from the factory and they can't sharpen their knives acceptably themselves, it's not that hard to bring a knife to the point that you can shave with.

IMO the we're at a point with steel making that even cheap chinkshit blades will hold an acceptable edge for general use provided you can actually sharpen it.

[Anonymous No.9768466]

>>9767705
What's wrong with it?

[Anonymous No.9768487]

>>9768301

>all those nicks

Please don't cook for other people.

[Anonymous No.9768502]

Patrician knife set.

[Anonymous No.9768978]

>>9766333
what country if i may ask?

[Anonymous No.9768996]

>>9768438
Actually, I practiced putting an edge on a shitty Walmart knife (on the left) before I got my new fancy knife. The Walmart knife is sharper now, but that doesn't change the fact that it feels like a cheap piece of shit. I'll put a nice new edge on the Wüsthof once it dulls.

[Anonymous No.9769025]

>>9767782
It certainly looks very nice. Just how much of the making did you do? You machined the whole thing?

[Anonymous No.9769033]

I like my Global set, they have a few rust spots on the blade and handle but that's mostly because I'm lazy and stick them in the dishwasher sometimes

[Anonymous No.9769094]

>>9769033
>stick them in the dishwasher sometimes
YOU CAN'T FUCKING DO THAT EVER!!!1!

[Anonymous No.9769278]

>>9764525

What kind of dumb cunt talks about oxidation when food is going to the table in minutes? This is why /ck/ is looked at like a bunch of children.

[Anonymous No.9769315]

>>9767782
Looks nice.

[Anonymous No.9769324]

>>9769278
>This is why /ck/ is looked at like a bunch of children.
Nah, that would be because of all the fucking fast food and candy threads, and junior high level shitposting that goes on...

[Anonymous No.9770111]

>>9769025
I start out with a bar of steel, cut it, grind it, heat treat, and mount the handle on it. It takes about 10 hours from start to finish, but I space it out over a couple of weeks when I have time and motivation.

[Anonymous No.9770169]

>>9767782
good jon anon.
looks nice!
i noticed you said you did the heat treating yourself: can you comment on that for us?
wondering about the process.

[Anonymous No.9770170]

>>9764280
Solingen Steel > anything else ever

all you need to know.

[Anonymous No.9770172]

>>9766095
Extensive knife collection, heroin addiction.

A true chef. Id drink a beer with you.

[Anonymous No.9770230]

>>9770172
those syringes that you idiots see look like they're for suirting oil/lube into some small mechanical thing

[Anonymous No.9770248]

>>9769033
>>Global

Cuck

[Anonymous No.9770256]

>>9764525
>>Michelin star dish pig

Topkek

[Anonymous No.9770257]

>>9770170
Solingen is a city in Germany. It is not a grade or type of steel. Perhaps you meant to say knives made in Solingen are better than anything else ever?

[Anonymous No.9770300]

>>9767782
very cool

[Anonymous No.9770502]

>>9767090
>>9770172
Actually the syringes and needles are for refilling the cartridges of my fountain pens ...

[Anonymous No.9770527]

>>9768978
I'm located in southern Germany. If you really need a professional sharpenning job performed I recommend you contact Jürgen Schanz in Stutensee, he is a world renowned bladesmith and will also perform sharpening jobs. I have had six of my kitchen knives thinned by him, I was very pleased with his work. Cost me under 15€ per knive, excluding shipping. Your razors ought to be way less. But why don't you learn to sharpen them yourself? A 3000-5000 grit stone and a leather strap with some fine chromium oxide paste should give you very good results. For more info ask on kitchenkniforums.com or bladeforums.com. There are some real pros on those forums.

[Anonymous No.9770592]

These are my regular knives I use, but I have others

[Anonymous No.9770679]

>>9764525
I’ve seen plenty of michelin starred places where the chef uses a metal knife. A japanese one at that.

[Anonymous No.9770695]

>>9764435
>>9764409
fags
>>9766055
My nigga

[Anonymous No.9770706]

>>9766079
fuck you know about shun, son

[Anonymous No.9770710]

Want to buy a big ol kitchen knife for the old lady for christmas. Would a €50 Victorinox or Wusthof ok? Which one?

[Anonymous No.9770816]

>>9770710
Of those two, if it's for home use and you just want something to throw around, Vic

[Anonymous No.9770820]

>>9770710
how does she like to cut?

this shit pisses me off to no end, if you're going to buy a knife for someone, you should know how the fuck they like their knife to be balanced

if someone bought me a knife for christmas, 90% chance i'd say "oh, sorry, this brand/style is not to my usage/taste and i will probably return it and get one i would actually use" except i'm not a meanie so i'd say thanks then go do that without saying it

your mother will probably not do that so please for the love of god just get her something nice that she'll enjoy, even just watch how she cuts to decide what you should get

it's a bit of a meme but a good rule of thumb is - rocking cuts/cutting from the base then get a wusthof as they are great for this. however, victorinox are not the same case. whereas almost all wusthof knives are balanced this way to keep in line with european cooking, victorinox is (from all the ones i have tried - i have never and would never purchase one for myself or anyone else, personal preference) seem balanced towards the center/tip similar to asian knives, great for chopping

at the end of the day, it's a $50 knife. it's whatever, especially considering it's just gonna be an all-purpose knife for your mom. get the one that'll feel and look nice. i'll shill 6" wusthofs as the best "first-time-buyer" knife until i die so please take my post with a grain of salt

[Anonymous No.9770912]

>>9768438
nobody thinks that, you’re arguing with a person that only exists in your head

[Anonymous No.9770956]

>>9770912
I'm not that same guy, but I can see where he's coming from. I've seen countless posts on this board in a knife thread in which someone posts something like "I bought X knife and it's great because it's really sharp".

That's fucking retarded because any knife--or heck, any random piece of steel, no matter how shitty--can be given a razor sharp edge. The sharpness of a knife only speaks to the sharpening job, which is moot because you'll be redoing it many times anyway. What matters regarding as quality knife is its ergonomics, materials, construction, etc. Pretty much every factor OTHER than sharpness.

[Anonymous No.9771016]

>>9770956
this board gets several knife threads every week and each one gets hundreds of replies. it’s been like this for years. you could cherry pick almost anything out of that ocean of piss and claim that “tons of people think ulus are the best” or whatever. doesn’t make it a real problem

the real cancer is the people who get asspained because someone said “honed” when they meant “sharpened” or they advocated trailing strokes and sperglord McAssburgers only approved of leading strokes

[Anonymous No.9771050]

>>9770820
She pretty much never-ever chops with the base (while keeping the tip on board), rather cuts with the tip. She has a uni-tasker for cutting onion.
Victorinox it is, then.

[Anonymous No.9772389]

>>9770111
That's so cool. You have no idea how much I envy you and your workshop.

[Anonymous No.9772430]

>>9770111

These people work so others can create better things with their product.

[Anonymous No.9772434]

Is mercer a decent brand of chef knives?

[Anonymous No.9772440]

>>9766095
I didn't know DIO posted on /ck/

[Anonymous No.9772460]

Brainlet here. Explain why I need more than one knife

[Anonymous No.9772466]

>>9772460
It's useful for pastry

[Anonymous No.9772468]

>>9772460

You don't if you learn how to sharpen a blade.

[Anonymous No.9772675]

>>9772460
You need a flexible knife to break down a carcass for popping ball joints and things. You need a rigid chef knife for roll-cutting and general work while maintaining an edge. A pairing knife is good for detail work like an elaborate garnish or things like that.

I'm sure there's more examples (bread knife) but yeah, multiple knifes are essential for any cook at home or as a career.

[Anonymous No.9772697]

>>9772675

Paring knife has been superseded by a peeler.

[Anonymous No.9774569]

[Anonymous No.9774593]

>>9772697
>Paring knife has been superseded by a peeler
Have fun using the tip of your peeler.

[Anonymous No.9774746]

>>9772434
>Is mercer a decent brand of chef knives?
Yes, they are the American Victorinox, just like Dexter-russell

[Anonymous No.9774777]

>>9774746
Neat thanks

[Anonymous No.9774900]

>>9772675
>multiple knifes are essential for any cook at home
devil's advocate here
i like knives. i have one nice chef's knife (Wustof Pro) and a handful of Kiwi knives which i replace about once every 18 months
sometimes i just use one of the small Kiwis to make dinner and that's all i need.
typically i am not a recipe cook
i cook pretty plain meals - usually some kind of meat, a vegetable and rice/potato
sometimes just a salad
and i always use a peeler for potatoes

[Anonymous No.9776030]

>>9774900
>which i replace about once every 18 months
Why on earth do yu replace them so frequently? How often do you sharpen them to wear out so quickly? Oh wait, you don't sharpen them, you just throw them away when they are blunt, right? What a shame. Fuck.

[Anonymous No.9776510]

Got myself an affordable meme knife. It's great, although I wish I bought a bigger one. I was never a fan of big knives, always preferred pairing and utility knives, but now that I'm used to the 8 inch it actually starts to feel small.

[Anonymous No.9776582]

>>9776030
ok, thinking about it, it's probably more luike 24 - 36 months

other people in my family use them and they get mistreated. tossed in dishwasher, tossed into a drawer together, used to pry shit, tips bend, edges bent, chipped etc

i do sharpen them. they get a good edge pretty easily, but the last batch was pretty thrashed

[Anonymous No.9776629]

>>9764280
Why buy Wusthof Classic Ikon when a CarboNext can be had for less money?

[Anonymous No.9776799]

i want to buy a proper chef knife, but i'm left-handed. does that change anything?

[Anonymous No.9776805]

>>9767090
Nobody uses measuring syringes to shoot up you spastic

[Anonymous No.9776823]

>>9770502
>cartridge pens
absolutely disgusting, I bet you buy those montblanc limited edition pens named after middlebrow novelists and such, where it' $40 worth of gold in the nib, $0.25 worth of plastic (oops I mean "precious resin), and no actual fountain pen mechanics to speak of other than a sharp tube on which to jab the disposable syringes, for the bargain price of $800

germany forgot how to make pens, it seems the japanese have taken over that job, much as they did with knives

[Anonymous No.9776825]

>>9776799
Western knives are basically all ambidextrous.

Most Japanese knives are right handed - either because of handle shape or because of blade angle.

[Anonymous No.9776835]

>>9767705
I think the philosophy is you don't need a knife that holds an edge you can just sharpen it every time you use it
Iv had a couple of these one was sharp enough to shave with and cut tomatoes so they're see through but lost the edge after a few uses and I haven't been able to get it quite as sharp again the other one was less sharp but better steel

I'm not a chef but I did some training as a black Smith so reakon I understand knives pretty good

[Anonymous No.9776836]

>>9776825
lol

most people in japan are not using D-handle usubas and yanagis, you sperg

at worst maybe you'll find a 70/30 angle on some carbon steel gyutos, but you can treat those like a 50/50 edge

nobody is going to end up with a single-bevel blade by accident. nobody

[Anonymous No.9776853]

>>9767792
dude, you know nothing about knives.

Santokus are literally for suburban moms who don't have good form. That's why those door to door salesman shill them so hard in suburbia. Every non-normie western chef knows this.

[Anonymous No.9776858]

>>9776853
I wouldn't know, I don't live in suburbia and I've never seen a door to door knife salesman. I bought mine at Korin. that's a store, you've probably never heard of it.

[Anonymous No.9776874]

>>9776836
There are 30/70 blades for left-handed people.

[Anonymous No.9776878]

>>9776858
>I wouldn't know
you don't know a lot of things

Western chef knives and the rocking motion is CIA 101. Let ew guess you're citing jap retail stores because you didn't go to culinary school.

[Anonymous No.9776880]

>>9776874
yes, they're western type blades that happen to have a slightly asymmetric bevel, and you can just sharpen them like they're 50/50, or if you want, like they're 70/30

handedness is literally a non-issue on anything other than yanagis, usubas, debas, and that sort of thing. not for the handle, not for the blade. the only borderline case might be for western handle honesukis and other highly specialized knives. again, not something that you end up buying by accident

[Anonymous No.9776886]

>>9770502
I thought that but didn't want to say anything incase it made me look like a retard although it was fucking obvious ad they where next to ink cartridges

[Anonymous No.9776892]

>>9776878
>a cooking school that prepares people to cook for western chefs in western kitchens with western equipment is teaching knife technique that works best for western equpiment
your point being?

if you want to brag that you wasted $50k learning how to wash your hands after going to the toilet and wear the no-cut safety gloves, go crazy. but that's not going to convince me to throw out a knife that's served me just fine for longer than you've been struggling to keep up with interest payments

[Anonymous No.9777067]

Anyone ever used this brand of knife before?

Had a small set in our house growing up and the chef knife has become my absolute favorite. It even holds a better edge than my Wusthof ikon knives

[Anonymous No.9777120]

I have a "Old Homestead" 10 in. chef knife. Got it for free. I like the knife, but I need to get a good stone, so I can get it sharper.
anyone here have any Old Homestead? or heard anything good or bad about them?
mine is like the pic, except newer. it says Japan stainless

[Anonymous No.9777132]

I got my knives at Value Village

[Anonymous No.9777583]

>>9767602
>>9767740
Goddamn do the Japanese make some aesthetic knives.

[Anonymous No.9777823]

>>9767690
I own a victorinox set for work. Chef, bread, fillet/boning, paring. I keep the high carbon for the home use. You watch one guy try to use a chef knife as a hammer/can opener, you will never bring nice knives to work again.

[Anonymous No.9777849]

>>9777120
They sell those on TV shopping networks like QVC and shit. They've been around since the 70's at least, my friend's parents had a set and I looked the name up.
If it's solid, keep using it.

[Anonymous No.9777985]

>>9776823
Japanese writing instruments have always been the best; Western manufacturers don't make super/micro/hyper fine tips and nibs.

[Anonymous No.9777998]

>>9767271
>From the looks of it, you never use it.
What do you think "new" means?

[Anonymous No.9778176]

>>9776582
>people in my family use them
then you are forgiven ... I know all about family memebers abusing and damaging nice knives, because who gives a fuck, right

[Anonymous No.9778185]

[Anonymous No.9778188]

>>9777998
So you spent all that money on a knife that you don't even use? Faggot.

[Anonymous No.9778190]

>>9776823
I dont have any seriously expensive pens, I like collecting stuff that hits a perfect balance point between function, quality and price, just like I do with my chefs knife and watch collection. My most expensive pen is a hilariously gaudy red and gold Pelikan M605 piston filler that I mostly bought for shits and gigles, and while it is a good pen I dont really give a shit about how the ink inside the pen is stored.

[Anonymous No.9778194]

>>9778188
was too busy using your mother

in her butt

[Anonymous No.9778216]

>>9778194
So you got shit all over your cooking knife? Way to go faggot.

[Anonymous No.9778224]

Victorinox. It just works.

[Anonymous No.9778229]

>>9778216
no i got penis all over her butt

[Anonymous No.9778238]

>>9778229
So you never used your knife for anything? Got it, faggot.

[Anonymous No.9778255]

>>9778238
not yet
too busy with all the penising in your mothers butt

[Anonymous No.9778265]

>>9778255
Nobody gives a shit about your homoerotic stories, faggot.

[Anonymous No.9778343]

>>9768301
You need to get that sharpened by a professional, anon, or your ancestors will frown upon you

[Anonymous No.9779325]

>>9778265
no u

[Anonymous No.9779381]

>>9776629
It's more aesthetic and has a German profile.

[Anonymous No.9780695]

Is there a guide to picking such knives? I want to get one as a gift for someone who has a basic set, but I don't know where to start.

[ADirtyWop !m0Qr3Wnyeg No.9780885]

>>9772389
Its actually not too hard. if you want to do it yourself mang. You could do it almost entirely with hand tools if you're willing to spend the time. The only part that requires anything special is heat treating the blade.

Hell I took a machine shop course and when I had free time I made a chefs knife. Used an Oxy-Acetaline welder to do the heat treatment. Turned out nice.

I'd post a picture, but it got confiscated by the college like a day before it would have been finished. Sucks too, I was gonna engrave it and then use some copper to fill in the engraved part.

[Anonymous No.9781128]

>>9780695

https://www.youtube.com/watch?v=7nTBEbMQBGQ

[Anonymous No.9782203]

Is White #2 a meme?

[Anonymous No.9782548]

>>9764280
Ï'll bët yöü cän't ëvën prönöüncë Wüsthöf, pösër

[Anonymous No.9782595]

I like my weeb knife.
THERE IS NOTHING WRONG WITH WEEB KNIVES

[Anonymous No.9782726]

Masamoto HC 10inch
Good workhorse
Can go about 2 months without sharpening if I strop every use
Sorry no camera to show mine but here's a stock photo
It's built up a nice patina in the year I've had it. No longer working as a cook, but definitely nice to have in the home

[Anonymous No.9782733]

>>9782203
Not if you're a high+ tier sushi chef or some sort of knife fetishist

[Anonymous No.9782747]

I'm thinking about buying my first knife. What should I get? I have a 150 euro budget.

[Anonymous No.9782754]

>>9782747

spend that 150 euro on a stone.

[Anonymous No.9782759]

>>9782747
Save up about 100 more euros and get a masamoto vg or a MAC pro and a good stone
Good starter knives that you can keep going back to, and a stone is absolutely necessary for maintaining your edge

[Anonymous No.9782765]

This is how assholes sharpen things. If you're so worthless that you need to do it like this. Do it like this..

https://www.youtube.com/watch?v=G9J8JcRQajw

[Anonymous No.9782780]

How old are you people and do you know a goddamn thing about knives?

[Anonymous No.9782786]

why are there always so many weebs?

[Anonymous No.9782789]

>>9782747
anything nip is good

[Anonymous No.9782815]

The serrated edge is a pain to sharpen but it holds for ages. It's not the best for fancy cuts because of the single-bevel grind but I find myself doing so few of those that I just keep a backup chopper in the roll bag.

[Anonymous No.9782841]

>>9782754
spennd $30 on a 400/1000 combo stone, $70 on a wooden endgrain cutting baord, $50 on a decent knife.

[Anonymous No.9782948]

>>9782754
how the fuck am i meant to chop onions with a stone

[Anonymous No.9782954]

>>9782786
probably because Japanese knifes generally are really good.

[Anonymous No.9782959]

>>9782948
with a $10 knife
if you have a budget at all, look towards stones first and foremost
fancy high-end knives are of negligible benefit in comparison to the advantage of a sharp knife, which you can only reliably get with a sharpening system or whetstone

any opinion to the contrary is wrong and the owners of said opinions should neck themselves posthaste

[Anonymous No.9782961]

>>9782948

[Anonymous No.9783032]

>>9782786
because the west forgot how to make nice things

[Anonymous No.9783098]

>>9782747
your first knife shouldn't be anything good. you buy the nice one once you've gotten sick of constantly sharpening the shitty one

that's why neophytes are usually told to go for german steel on their first knife

[Anonymous No.9783221]

>>9782954
not him, but why are they better than others? i'm a knife newfag

[Anonymous No.9783256]

>>9783221
bang for your buck, and more options

german knives are made according to one standard: a knife should be thick, soft, and impervious to abuse by ignorant housewives

so you get these unwieldy battle axes with finger guards so that retards are less likely to hurt themselves, for $150 for a chef knife sold at department stores. they are literally all made of the exact same steel, DIN X50crmov15. not the worst thing humanly possible, but embarrassingly antiquated

japanese knives are all about the tool for the job. you can get these soft awful "utility knives" that can't hold an edge but can be tossed in the dishwasher, if you want. you can also get anything from heavy bone smashers to leaf-thin slicers. whatever handle you want. whatever type and grade of steel you want. whatever level of fit and finish. all without commissioning a custom made knife

and it's not all japanese steel, they're using the best steel *for the job* which is something the germans can't seem to wrap their heads around. sometimes it comes from sweden. sometimes it's from japan. sometimes it's stainless, other times it's not

only an idiot would buy a solingen knife these days, they've gone the way of sheffield or laguiole. nobody takes them seriously and they're just coasting on the name

[Anonymous No.9783409]

total cost is $260 bucks, blades and sharpener, strop and jewelers rouge. I can shave your nuts with those shitty blades.

[Anonymous No.9783415]

>>9783409
Is this a restaurant? Otherwise, why did you buy 13 of the same knife?

[Anonymous No.9783424]

>>9783415

They were 2 bucks a piece. I was going to give them to friends. I gave 3 away and one of my friends pulled it out of the cardboard sheath like he was Conan the Destroyer and cut his thumb to the bone. So.. fuck that. Sitting in the ER for 3 hours taught me not to give away sharp things.

[Anonymous No.9783430]

>>9783415

The inside of a thumb looks like white giblets. Like that tonton in Empire. I can never not see it.

[Anonymous No.9783433]

>>9770111
I've done a couple hunting/utility knives from bar stock but have yet to make chef knife. I can't achieve the flatness after i heat treat. What are you using to quench? I've been trying a variety of cooking grade oils.

I've also played around with pattern welding. I took three different bar steels and squeezed them in a 20 ton press and used my regular mig welder to lock them together. Then threw them back in the forge and kept pressing it hot, forge, press hot, forge, press hot. etc. Then pounded it with an 8 pound hammer until i could get it mostly flat, then ground it flat on a belt. heat, motor oil quench, then a bath in etching acid.

I don't have a power hammer or a real forge so its the only method i could come up with the get any kind of a pattern. It's not exactly damascus but it has a little pattern to it. I don't think theres any way i could use this method to do a chef's knife tho. It would warp when i tried to make it flat. or it would be thick af.

my fake-ass forge a little pile of ceramic fireplace bricks and a MAP torch. it gets to about 1000 but that's it.

Ugh i need a shop. Nice work anon.

[Anonymous No.9783583]

>>9778224
I usually recommend them to people simply looking for a good knife, but I'll never get used to how ugly they are. I realize looks don't matter, but since they upped the price, they could've at least give it a small visual update.

[Anonymous No.9783626]

>>9783424
reading this post made me nauseous and I watched that cartel beheading video no problem

[Anonymous No.9783650]

>>9782765
It looks overly complex, but why is it bad actually? The only downside I can think of is that the stones will wear out faster, because they're so small.

[Anonymous No.9783803]

>>9782959
>>9782841
>>9783098

Thanks guys I will keep this in mind

[Anonymous No.9784359]

Full disclosure: this is just a hobby, and I only kind of know what I'm doing.

>>9783433
>I can't achieve the flatness after i heat treat. What are you using to quench? I've been trying a variety of cooking grade oils.

If you're forging, you probably need to normalize the steel to reduce quench warp. Also, don't get the knife too thin before heat treating. Cooking oils tend to be in the 11-second cooling range, which isn't that aggressive. Straightening is an inevitable reality of knife making, and you can correct pretty much any warp that isn't a crack.

I made my santoku (formerly gyuto) out of Nitro-V, which is an air-hardening stainless steel. I wrapped it in 309 stainless foil to prevent heavy decarburization. I used an Evenheat kiln to heat it to 1975°F and then plate quenched (clamped it between two thick blocks of aluminum to cool). Unfortunately, the thing still warped like crazy. I used several methods to straighten it:
- Clamped to a piece of angle iron with a counter-bend and then tempered in the kitchen oven.
- Used a straightening jig in my bench vice.
- Light blows with the peen side of a ball peen hammer on the concave side of the bend.

I then did a sub-zero quench in dry ice and isopropyl alcohol, which brought some of the warp back. After another oven temper, I had to re straighten. After grinding the bevels, I needed to re straighten again. Which, is where I lost the tip of the knife─turning it into a santoku.

[Anonymous No.9785614]

Took me a long time to decide between this and the Wusthof Classic Ikon but I prefer the handle on this.

[Anonymous No.9785828]

>>9767602
name?

[Anonymous No.9785867]

>>9785828
Not that guy but it looks like a Yoshihiro

[Anonymous No.9785926]

>>9785614
I agree, think you made a good choice

[Anonymous No.9785945]

>>9783409
I have a similar sharpener and didn't exactly have tremendous success the first time I tried using it. Any tips?

[Anonymous No.9785999]

>>9785945
>similar
If it's not a Chef's Choice it didn't have real Trivox®

[Anonymous No.9786025]

>>9785945
>a similar sharpener
What do you mean with similar? Most are absolute trash, but the one in the picture happens to be among the rare good ones.

[Anonymous No.9786174]

>>9785999
>>9786025
This is the one I have. I followed the directions but I think I should have gone slower with more strokes since it is apparently changing the angle of the blade from 20* to 15* degree edge

[Anonymous No.9787529]

For my birthday, my friends decided to get me a nice chefs knife. It's beautiful, has a nice weight to it, and sharp as hell. Semi-scared to use it though

[Anonymous No.9787538]

For my birthday, my friends decided to get me this nice Miyabi Artisan chefs knife. It's beautiful, has a nice weight to it, and sharp as hell. Semi-scared to use it though.

[Anonymous No.9788258]

>>9784359

It sounds a lot more like you're having internal tension issues more than anything else. Most air hardening steels will not warp from the "quenching". If you're forging the steel and ending up with severe warping, I'm sure your issues are there.
You can't fix warping after the steel has truly hardened. The tensions that are going to bend it are already set up. You need to do a stalled quench and straighten the steel when it is in the 450-500f range. At that point the steel will be past the gate to harden, but will not be hardened yet. It will still be soft enough to bend. That's what old tool makers did. That's how old hand files were hardened, because there was no other way to straighten them out.
Get a copy of tool steel simplified.

[Anonymous No.9788268]

>>9788258
Also, that's why the steel warped regardless of the aluminum you attached to it. Even while it was clamped together the tensions that warp the blade after hardening were still developing. So you need to stall the cooling out and fix the straightness before the temper.

[Anonymous No.9789436]

>>9788258
>>9788268
can i just keep the stock thick when i quench and then just do stock removal to get the shape and not worry about flatness at all?

[Anonymous No.9790055]

>>9782595
It's probably great, but it looks like they just cleaned up a rusty plate from an old dump, gave it an edge and put a piece of broomstick on the end.

[Anonymous No.9790123]

>>9778176
>because who gives a fuck, right
lol yea
they keep their hands off the nice knife

[Anonymous No.9790144]

>>9790055
Not big on nashiji either, but some people love to jerk it to their "rustic" finishes

[Anonymous No.9790166]

Best knife is the one with the best handle for your hand.

[Anonymous No.9790177]

>>9790166
t. doesn't know how to hold a knife

[Anonymous No.9790186]

>>9790177
>t. butcher who holds knives, saws and other tools most of the day
fixed that for you Anon

[Anonymous No.9790199]

>>9790186
The thread is about chef knives. The death grip you're keeping on the ice pick while you're stabbing a hanging steer isn't relevant.

[Anonymous No.9790646]

>>9790199
>ice pick while you're stabbing a hanging steer

That's some amateurish shit right there. I've already butchered 2 deer this year hanging from a big oak tree mostly using a 2.5" blade knife, a 4" knife to open the rib cage and a hand meat saw to cut the bones for stock. I didn't need no fucking ice pick.

[Anonymous No.9790731]

You hold a knife like a violin bow.

[Anonymous No.9791079]

>>9790055
Its a pleasent texture for a pinch grip.

[Anonymous No.9792241]

>>9789436
The short answer is maybe. It is possible that there are differential strains in the metal after hardening that, when you remove one part of the steel that is counteracting a different tension or compression that strain is now able to warp the blade. I don't really see the point in forging a kitchen knife, if that's what you're doing. You should be able to do stock removal from your raw tool steel and then have no issues with heat treat, assuming it's an oil or air hardening steel.

T. Machinist, by the way

[Anonymous No.9792490]

How does white #1 steel hold up for a daily driver?

[Anonymous No.9792522]

it just works

[Anonymous No.9792934]

>>9787538
Use the shit out of it anon, nicce things are thee to be enjoyed to the fullest. I got a super nice 30-piece felt pen colouring set in all colours of the rainbow once when I was a kid, always saved it up for something extra nice, never used it. Then I tried it out one day and they had all dried up. That taught me not to be a dumb idiot abut such things.

[Anonymous No.9792960]

Heres my collection

[Anonymous No.9792969]

>>9792960

[Anonymous No.9793017]

>>9792969

[Anonymous No.9793047]

>>9783583
It's still the same price in Swiss Francs. USD price has went up because CHF went up against USD.

[Anonymous No.9793111]

>>9782726
How does HC mystery carbon steel compare against known steels like Aogami Super or White #2?

[Anonymous No.9793119]

>>9785614
The design is more appealing to the eye, but there has not been many reviews of this knife, and I'm not aware of any thorough review that compared it against Wusthof Classic Ikon.

[Anonymous No.9793156]

>>9793111
It's a-okay
It's a step down from the blue for sure, but it feels alright on the stones.

[Anonymous No.9793323]

Is 'japanese knives' a meme? They are pretty aesthetic that's sure but what else do they offer compared to a quality western knife?

[Anonymous No.9793356]

>>9793323
How can a knife be ‘aesthetic’ ?
It’s an inanimate object.

[Anonymous No.9793362]

>>9764280

my humble collection:

>yoshihiro high carbon steel 8.5" gyuto
>miyabi morimoto 6" utility knife
>wusthof grand prix boning/filet knife (best fucking knife ever)
>8" shun santoku
>shun paring knife

i never use the paring knife. santoku for chopping herbs, boning knife for doing that, and the chef's knife/utility knife get used for everything else.

[Anonymous No.9793369]

>>9793362

also, the santoku and paring knives were gifts. santoku is a pretty fucking expensive knife and my chef gave it to me cause the tip is chipped and i'm leaving after 2.5 years so it was kind of a parting gift after i put in what was essentially my 6 month notice

[Anonymous No.9793373]

>>9768996
how do you sharpen

[Anonymous No.9793524]

>>9792934
So true.

[Anonymous No.9793637]

>>9772460
You need at least a cook's knife (read: medium-sized) and a paring knife (read: small).

[Anonymous No.9793667]

>>9782786
>why are there always so many weebs?
>4chan

[Anonymous No.9793681]

>>9785945

You need to strop the living shit out of the final product. There's a massive edge on the blade after all of the processes. Once you pinch that off, you have a razor edge.

[Anonymous No.9793693]

All I have the Victorinox meme knife, a steel, and dual grit whetstone. I stopped using the ceramic paring knife because it got too chipped and dull, and I gave my $5 Kiwi to a friend who is too much of a helpless shit to get a usable knife on his own.

[Anonymous No.9793708]

Friend asked me about gifting someone Shirogami or Aogami knives. What are those and what should I tell them?

[Anonymous No.9793733]

>>9764419
>Victorinox santoku

Mine is pic related. Got it for £40, thought it was worth a shot. Didn't even think it was Victorinox brand because it was so cheap.

Really great knife. Best I've had so far. But before that it was only Pro Cook or no name brands.

[Anonymous No.9793768]

>>9783424
Oh fuck I would laugh my ass off so hard.

on a similar note: girlfriend found out about sharp knives when she used my -just sharpened- petty knife to cut vegetables against her thumb like people tend to do with those 50 cent potato knives...

[Anonymous No.9793776]

Can someone tell me about a good chinese cleaver that holds its edge? I think I need to go carbon, but I'd really rather have a straight steel to do the trick as I cook a lot with my current two shitty ones.

[Anonymous No.9793884]

>>9785945
>didn't exactly have tremendous success the first time
If the sharpener had a lower angle than the factory grind it is likely you never reached the aapex of the eddge and never truly sharpened it. Check for a burr at the apex of the edge after running the blade through the lowest grit stones a few time by running your thumb or s some soft cloth along the edge. No burr = nor sharpen. then you must abrade the burr on the finer grits and finally by pulling the edge lightly through some wood or cork.

[Anonymous No.9793896]

>>9793884

This is correct. The factory grind is never the same as the machine. You need to make sure the entire edge is cut to the machine you're using.

[Anonymous No.9794166]

>>9792934
This.

[Anonymous No.9794171]

>>9793356
People on 4chan - and I think it originated on /fa/ and /fit/ - seem to think that 'aesthetic' means 'aesthetically pleasing'.

[Anonymous No.9794201]

>>9793708
You can't buy those in the west, you have to climb Mt. Fuji and speak Japanese to the Gansumisu no Yama

If you can prove your sincerity he will grant you first Shiro-Gami and only later Ao-Gami which is the highest level

A sacrifice of 900.000 yen must be made to the Yasikuni Shrine and then a real Shinken will be sent to you via Japan Post

[Anonymous No.9794384]

>>9766095
What's the point of having the same shape of blade 20 times? I would be curious the see what's in the golden boxes on the left

[Anonymous No.9794393]

>>9764525

Spend 14 hours every day in a world-class restaurant (upper world 50 best), Have never seen a ceramic knife in a professional kitchen..

[Anonymous No.9794428]

I'm not posting my knives but I bought a high carbon sabatier and couldn't be happier, obviously I have a stainless beater too but for the big jobs you just can't beat that edge and longevity

[Anonymous No.9794465]

>>9794384
Just two Tojiro DPs in 240mm ... I bought the first one because I had to have one in my collection and the second one because it had a price that was too good to pass up.

[Anonymous No.9794741]

>>9794393
This

[Anonymous No.9795343]

>>9764280
your wusthack is great for cutting chicken, but i bought a 10" victorinox instead. i use my santoku for herbs. its almost like different knives are for different things

[Anonymous No.9795375]

>>9764419
i feel you family
look DEEP into the japweb for handmade knives

[Anonymous No.9797242]

>>9777823
Depends on where you work. We have to provide most of our kit where I work. Since everyone uses their own stuff everyone is pretty respectful. There are like seven tool boxes with people stuff in em and no one has ever had anything come up missing.

[Anonymous No.9797268]

Wow I've never seen such an edgy thread hahaha

[Anonymous No.9797470]

>>9797268

[Anonymous No.9797513]

I use the Dalstrong for work, the other two are my go to knives when I'm at home.

[Anonymous No.9799448]

>>9797513
>dalstrong
I'll never not find that name hilarious. It's like someone in China tried to make European-sounding words using a markov generator but only used pyramid scheme brochures and drug company catalogs to train it

[Anonymous No.9799459]

>tfw you want a German-bellied rollie-rollie knife with moon runes inscribed on the blade but none exist

[Anonymous No.9799919]

>>9774569
I think spoons are pretty good.

[Anonymous No.9800149]

r8

[Anonymous No.9800173]

>>9800149
3rd from the top, is there any info on this knife? Looks really comfortable.

[Anonymous No.9800204]

>>9767792
>Rocking is a workaround for having a poorly maintained knife
No, it's how you use a convex-bladed knife. It's just a different style of cutting.

[Anonymous No.9800214]

>>9770592
Is there a wall corner in the middle of that picture? The perspective is so fucky.

[Anonymous No.9800234]

>>9800149
I assume you have others?

[Anonymous No.9800238]

>>9800173
Kramer by Shun

>>9800234
Yes but this is a chef knife thread

[Anonymous No.9800245]

>>9800238
Good. Owning 7 nice choppers is good and all but you're going to have a shitty time when you need to cut some bread.

[Anonymous No.9800263]

>>9800245
actually 8

[Anonymous No.9800280]

For me, it's the $20 knife and cutting board set made by the prestigious Chicago cutlery

[Anonymous No.9800291]

>>9800149
Which one is your favorite to use?

[Anonymous No.9800650]

Any suggestions for a 1000/6000 grit whetstone? Should I just get this?: https://www.amazon.com/KING-KW65-Combination-Whetstone-Plastic/dp/B001DT1X9O

Perhaps another one, maybe with a wooden/bamboo base, guide, etc. ? I need a stone to sharpen a gyuto and maybe some other small blades.

[Anonymous No.9800757]

>>9764409
Got one of those and I love the thing. Razor sharp and cuts through veggies like they're barely even there. Such perfectly clean and smooth slices too. Leaves the slices looking like glass. Fucking love it.

[Anonymous No.9800787]

>>9800291
The global is almost always the one I reach for first, but both the kramer knives are outrageously comfortable

[Anonymous No.9800858]

>>9768996
That edge looks so smooth that against all rationality I still want to lick it.

[Anonymous No.9800942]

>>9792960
It's almost too pretty to use.

[Anonymous No.9801082]

>>9770710
Victorinox Fibrox is ridiculously overpriced.

They are knives aimed at commercial kitchens priced 5x the equivalent from non meme brands. If you are going to pay that kind of money get something with a nice looking handle.

Or if you really want something barebones, get an Arcos 2900. A 10" Chef knife is 7.58 on Amazon.

[Anonymous No.9801314]

>>9801082
>5x the equivalent

Where can I buy a Dexter Russell V-lo for $8?

[Anonymous No.9801578]

i bought this recently and love it.

6" in a semi-kiritsuke shape (though wusthof calls it a kiritsuke). perfect size for using on the line so that i don't have to do the dance with a 10" chef knife, and i like the shape for doing most prep as well.

it's the only really nice knife in my roll and i love it but i'm not about to go buy a classic ikon or anything.

[Anonymous No.9801733]

My growing family.

[Anonymous No.9801812]

>>9801733
i like the nakiri on the left

[Anonymous No.9801924]

>>9801812
Thanks, it's a Watanabe.

[Anonymous No.9801955]

>>9801812
Actually it's suba

[Anonymous No.9801963]

>>9800650
That was the first stone I got and it's served me pretty well until I got something better. You could also get something like this 1000 grit Shapton for around the same price and get a finishing stone later.

https://www.amazon.com/Kuromaku-Ceramic-Whetstone-Medium-Grit/dp/B001TPFT0G/ref=sr_1_1?ie=UTF8&qid=1512610306&sr=8-1&keywords=shapton+pro+1000

I don't think a guide is necessary, but for less then $10, why not.

[Anonymous No.9801986]

>>9801955
>No sure if making A Benihana Christmas reference
It's a nakiri, it's ground on both sides.

[Anonymous No.9802652]

>>9801733
What's that on the far right? Reito-kiri?

[Anonymous No.9802659]

>>9801733
What are those 3 large bladed knives on top called and what are they used for?

[Anonymous No.9802753]

>>9802659
not sure if trolling but they're cleavers.... for cleaving.... good for cutting meat. some chinese chefs use 'em for everything though.

[Anonymous No.9802755]

>>9802652
It's a Tojiro Big Almighty knife. I think it's meant for watermelon, which is the only thing I've really used it for. I just googled reito-kiri and I want one now.

>>9802659
Chinese cleavers of varying sizes and thicknesses. They're used for cutting vegetables and meat. They can chop through small, soft bones. I wouldn't try to split femurs with them.

[Anonymous No.9802968]

I use the extra wide wusthof classic in 8 and 6 in and some wusthof jap knife

[Anonymous No.9802975]

>>9802968
I don't remember the name of the Nippon Knife

[Anonymous No.9803048]

>>9802968
>>9802975
i can't stand the beveled heel on the wusthof classics but a coworker of mine left behind her 8" wusthof after she quit and i gotta say it's a nice knife overall, just not my style.

wusthof makes amazing nip knives tho.

[Anonymous No.9803063]

>not using superior nipponese folded steel

it's as if you guys don't want your food to taste good.

[Anonymous No.9803080]

>>9801314
That has an overmolded handle, so it's not an equivalent model ... the Dexter Russel Basic line is.

[Anonymous No.9803099]

only allowed to use these at work
they're not too bad but lose an edge real quick

[Anonymous No.9803117]

nobody has french knives here?

[Anonymous No.9803155]

>>9764280
Main work knife is pic related. Kujira 240mm gyuto, Aogami steel clad in hand-folded iron.

[Anonymous No.9803164]

>>9803117
frog knives have been superseded by japanese steel

[Anonymous No.9803193]

>>9803155
That is a beautiful knife anon.

[Anonymous No.9803387]

I used to sharpen my knifes with some random, medium grit stone, and was quite happy with the results. Not razor sharp, but way better than what you'd find in the average non-pro/non.enthusiast kitchen.
Now I upgraded and also got me a fine stone, but now my knifes cut worse.
What gives?
did I just have some micro serrations fom the coarse one, so that I was essentially sawing instead of cutting?
What do I do now?
I guess I gotta upgrade my sharpening skills now, or do I really need a leather strap?

[Anonymous No.9803530]

>>9803387
It's either a technique problem or the stone problem (with the new fine stone you got).

Remember you don't have to recreate a burr when you're grinding against a fine, finishing stone.

[Anonymous No.9803578]

>>9801963
Thanks for the input. I'll save that link for future reference. Now I just need to find some recipes I want to start making for when I get my equipment.

Anyone have good HK, JP, or Vietnamese recipes to suggest for playing with a new gyuto? I can just make miscellaneous meat cuts and grill/fry them, but I enjoy things with a bit of process and elegance to them.

[Anonymous No.9803753]

>>9803530
What could be a problem with the stone?
Assuming I don't do something stupid like banging the knife against it or rub at it with a totally different angle compared with the coarse step, a fine stone should not do too much damage?

[Anonymous No.9803899]

>>9803387
it was micro serrations for sure, or a burr, which can feel similar when cutting (you have to touch the edge to feel the difference)

[Anonymous No.9804278]

>>9803099
why would you only be allowed to use a bok choi dao?

[Anonymous No.9804418]

>>9764409
>Not a meme. I'm just better than you.
That's an advanced ceramic knife made of zirconium oxide. Quite a bit harder and more durable than steel. Also holds a keener edge.

It has less to do with you and more to do with the type of ceramic .

[Anonymous No.9804647]

>>9793119

Really. Zwilling Henckels and Wusthof are like the Adidas and Nike in Solingen. There's loads of comparisons.

[Anonymous No.9804682]

>>9803048

This is why I opted for a Zwilling Henckels chef's knife. Though I wouldn't turn down a free Wusthof either.

[Anonymous No.9804688]

>>9799459
Shun ...

[Anonymous No.9804720]

>>9801733
My nigger, first time I have ever seen another Hattori FH on /ck/. I bought two of them a few years ago when I heard that the old guy might croak soon, but apparently he is still alive. The knives are super nice anyway (one 240mm and one 270mm gyuto)

[Anonymous No.9804753]

>>9803117
what the fuck do you sharpen you knives with? An angle grinder held by somebody suffering from cerebral palsy?

[Anonymous No.9804797]

>>9766095
Can you recommend a good sharpening stone?

[Anonymous No.9805107]

>>9804797
Lots of real kitchen knife aficionados swear by the Naniwa Aotoshi (nickname "Green Brick of Joy") on chefknivestogo.com. Apparently it has pretty much the perfect grit, especially for Germaan steel and it is so huge you will never need another sharpening stone as long as you live.

[Anonymous No.9805223]

>>9804753
didn't buy them brand new m8, but after a proper sharpening those scuffs are just a cosmetic issue

[Anonymous No.9805326]

>>9804720
I bought the 150mm petty when they were doing the group buy on Knifeforums (RIP) years ago. I bought the gyuto in person from Iwahara-san, from JCK, on my visit to Japan. Super nice family. We got a tour of a couple of knife factories, including Hattori-san's. He was hard at work on a batch of Fallkniven knives.

[Anonymous No.9805367]

>>9805326
dayum, that is seriously cool.

[Anonymous No.9805396]

>>9803193
Thanks man. It does a great job. Nice height on it which I really like, handle is super comfortable, holds an edge extremely well. It actually looks even better now, that was a picture of it when I first bought it but it's developed a really nice patina now.

[Anonymous No.9805462]

Only the finest Nippon steel for me, it truly is the superior blade.

[Anonymous No.9806045]

>>9805462
You sure that's not for taking out sephiroth?

[Anonymous No.9806328]

>>9805223
he's not talking about the scuffs, but that they're really thinned out and some have lost their shape

[Anonymous No.9806336]

>>9790731
huh.... accurate

never thought about that.

[Anonymous No.9806367]

Tojiro

[Anonymous No.9806657]

>>9805462
>knowing what a CCK is
>pretending not to know where it comes from
You can't fool me soy boy. Am I using the meme right, fellow members of anonymous?

[[e-mail] No.9806668]

>>9805107
As a knife enthusiast and regular cook, I too appreciate the Green Brick of Joy as it is called. Chef's Knife to Go has the best prices on it. Also buy Happy Mug coffee.

[Anonymous No.9806904]

>>9764280
you faggots should buy this for a 59 dollar
https://www.massdrop.com/buy/curtis-stone-santoku-knives

[Anonymous No.9806941]

>>9806904
>No gyuto option available.
>No 8-9 in. options, 6.5 upgrade costs $20 alone.
>Typical Massdrop S&H rounds it up to about $68 or $88 upgraded.
>Only one holy Moon rune that just says 'stone'.

[Anonymous No.9806953]

>>9806904
embarrassing

[Anonymous No.9807269]

>>9805107
>>9806668
is it necessary to buy a stone to keep it level/flat?

[Anonymous No.9807728]

>>9772434

[Anonymous No.9807969]

>>9806328
>thinned out
that's just how sabatiers look, not all european knives have that retardedly huge german belly

[Anonymous No.9808069]

>>9806941
>first three points
Ehh.
>Only one holy Moon rune that just says 'stone'.
Inexcusable.

[Anonymous No.9808146]

>>9805326
I really like the Hattori design. They tend to be quite traditional, yet they stand out among other knives due to subtle and very sleek accents.

[Anonymous No.9808297]

>>9776823
I never liked those. The big ink reservoirs just look kinda disgusting to me. They look like a noveau rich biro that has the runs and is shamelessly shitting everywhere.

[Anonymous No.9808396]

I'm curious about vegetable cleavers. do you guys prefer the chinese or japanese style?

[Anonymous No.9808415]

>>9808297
most of the ones they sell are a lot darker
>noveau riche
I dunno what kind of deep hangups about class you're nursing, but it's a pen

[Anonymous No.9808432]

>>9770502
Any suggestions for syringes/needles? I need to have some for filling cartridges too.

[Anonymous No.9808498]

What I primarily use. Wusthof for anything with bones in it, the other two for anything else.

[Anonymous No.9808693]

>>9803063
mac is the shit, use a mac boning knife for almost anything my regular chef knife doesnt do.

[Anonymous No.9808946]

>>9807269
no, just draw a grid pattern on the stone with a pencil after extensive use and rub it lightly on some sandpaper on a flat surface (window, glass cook top), then you will see where the stone hasnt been worn down by sharpening. Use these areas more the next time you sharpen a knife. Specially flattening your stone with a diamond plate wastes a lot of the material and life of your stone.

[Anonymous No.9808969]

>>9766095
I've seen you post this before. And I honestly am confused by this collection. Why do you buy so many production knives? That money could buy a few really nice customs, that will be so far beyond any production knife in asthetics, fit and finnish, and probably utility.

[Anonymous No.9808973]

>>9808432
Use the largest diameter needles they sell at the pharmacist, and 5ml syringes. Fill the cartridges slowly or the needle may pop off the syringe nose ... Place the ink bottle in some large plastic basin while it is open and do all the work with filling and emptying the syringe of ink over that basin, the potential for disaster inherent in an opened bottle of ink is awesome. No matter how careful you think you are always wear your oldest clothes, or even better none at all. Post pics of your inky hands in the thread on fountainpennetwork.com

[Anonymous No.9808974]

>>9808969
probably the same mentality that drives people to amass a huge collection of Seikos, Invictas, Orients, and other crap watches when they could have had one or two nice ones if they just had some impulse control

[Anonymous No.9808986]

>>9808969
I like knives of the "workhorse" variety that I will never be hesitant to use for daily chores. Plus I think making a knife that has has all three - good fit and finish, good performance AND a fair price is a more notable achievement and more deserving of support than making a delicate snowflake knife for hundreds of dollars.

[Anonymous No.9809001]

>>9808974
>collection of Seikos, Invictas, Orients
As it happpens I do actually own several Seikos and an Orient, for the same reason I prefer the type of chef's knife, and I would prefer them over some Rolex or Patex Philippe or Vacheron Constantin any day (even if mone was no object)

[Anonymous No.9809012]

>>9808973
Thanks for the information, Anon. I probably would have picked up one of the smaller ones otherwise. I capped your post for future reference.

>FPN

I found that site by chance earlier today. Is it worth digging into? I'm only just getting started in this hobby.

[Anonymous No.9809013]

>>9809001
>the only watches are Seiko, Orient, PP, Rolex, and Vacheron
And if you're a weab, Grand Seiko has some nice looking pieces and the SLA017 is cool, but Seiko hasn't made a good looking mainline watch in like 40 years. Even the Blue Spark which was arguably the best looking mainline watch in the last 25 years, it was way too thick because muh display back

[Anonymous No.9809031]

>>9807728
>cutting the shoots out of the garlic
People don't really do this, right?

[Anonymous No.9809037]

>>9809031
There's monsters out there, Anon.

[Anonymous No.9809437]

>>9809031
>>9809037
of course you have to cut the shoots out, they are bitter.

[Anonymous No.9809448]

>>9809012
>I found that site by chance earlier today. Is it worth digging into?
I hhave always found it quite entertaining. There are a few others out there, but I never got that deep into the hobby that I would read more than one forum on the matter. No doubt you will stumble across some of the other ones if you read long enough or do a bit of googling.

[Anonymous No.9809484]

>>9809437
They just taste like stronger garlic to me. That's weird.

[Anonymous No.9809848]

I use kiwi knives.. what exactly am I missing out on?
The handle is a little cruel, and it doesn't hold the best edge, but I enjoy sharpening it on my cheap stones

[Anonymous No.9809991]

>accidentally ordered the j.a. henckel "fine edge pro", not realising it's the stamped version of the international classic
Just kill me right now. Should I just throw the thing straight in the bin when it arrives?

[Anonymous No.9810952]

good thread