Chef knife vs Santoku

[Anonymous No.9929319]

Which one do you prefer?

[Anonymous No.9929347]

Santokus are trash. Chef knife all the way.

[Anonymous No.9929397]

I haven't used my santoku in years. They're really not worth a fuck unless you're chopping veggies, but in that case I prefer to use my cleaver anyhow because it just works better.

[Anonymous No.9929443]

>>9929397
They're good if you have a small work surface. Granted, I would typically be more concerned about improving my work space in that situation, but I still have one from when I was working on a line that had a cold holding table with a narrow board as it's main prep area.

[Anonymous No.9929460]

>>9929397
>cleaver
which one?

[Anonymous No.9929475]

Im so used to a chefs knife I cant even use a Santoku properly. Not sure why I would want to learn, even.

[Anonymous No.9929567]

>>9929319
i don't have a santoku but i do use an usuba for veg prep.

[Anonymous No.9929572]

For me, its both

[Anonymous No.9929588]

I only have a santoku, the previous tenant left it behind in my apartment so I never bothered buying a chef knife

[Anonymous No.9929589]

>>9929567
Where to get decent usuba for less than $150?

[Anonymous No.9929875]

>>9929319
Between the two in your image, the gyuto obviously. But sometimes the difference is less clear cut than the anti-santoku spergs like to admit.
>>9929397
>>9929475
>I just learned about knife types and I need to tell everyone I'm totally not a santoku pleb
Cool, here's your validation
>>9929589
There is no decent usuba for less than $150. You might be thinking of a nakiri, they're often confused despite being radically different tools.

[Anonymous No.9930158]

In a smaller home kitchen you'd be retarded if you were regularly using a 240MM+ Gyuto or similar.

Sub 210mm Santoku or Gyuto is really going to be the best for MOST people.

A pro chef of course should have a wider range of tools to use, but a home chef? No need for such a large blade in most situations.

[Anonymous No.9930193]

Its hard to compare, i like my chefs knife better, but its also a better knife from a better company. I use my santoku for chopping potatos and veggies, but thays about all, my chef knife sees far more use and is objectively nore versatile

[Anonymous No.9930212]

>>9930193
>is objectively nore versatile
If it's objectively better, explain why.

[Anonymous No.9930362]

>>9930212
Not better, but more versatile, a chef knife has better slicing capabilities, can function as a chopper, and can be put into roles other knives fill more easily.
A kiritsuke is closer to a chefs knife than a santoku, a santoku isnt a bad knife, i just dont see the role it fills where a chefs knife, nakiri or cleaver wouldnt outperform it. Its fine as a tool, but as your main knife?id say its not the best choice

[Anonymous No.9930415]

>>9930362
I just dont see what a chef knife does a santoku can't.

[Anonymous No.9930906]

>>9929319
Santoku are better for those without a lot of experience. The straighter edge is a lot more intuitive if you don't intend to improve your knife skills to the next level.

[Anonymous No.9931202]

>>9930906
plenty of chef knives have little or no curve

desu your knife knowledge leaves something to be desired

[quiche !!T2UdrWkLSWB No.9931425]

>>9929319
I have gone through a few modes of knife in my time
Started off with some globals and wursties that I nicked from employers and learned to sharpen on mugs and were what I used when beginning to cook
Then I got a niwaki blue 2 gyuto that seemed to be a goddamn revelation; took and held an edge like all fuck and allowed the sorts of cuts that would normally require mandolines and reduced the prep times of anything cutting related, plus light as fuck, and looked cool as fuck
Then I ended up getting a kiritsuke in white1 and it worked very well for the fish/garnish I was working on at the time, but was a right pain in the arse for service or crazy prep
Which led me to try an old CCK a chef had given me to prep stock with; covered in rust and cheaper than any other knife in the kitchen, but it could be brought to a stupid sharp level in a matter of seconds and blew through everything I threw at it; from butterflying delicate fish to herb chiffonades to stock and meat and everything in between
But it's a little tiring after 14h straight chopping, so I tried something else; a moritaka santoku, which when used well and sharpened properly seems to handle most small jobs

[Anonymous No.9931913]

>>9930415
stabbing people?

[Anonymous No.9931994]

>>9929319
been using chef knife with onions lately

[Anonymous No.9932005]

Santokus do it all. Just get a few cheap knives and learn to sharpen.

[Anonymous No.9932043]

>>9932005
>learn to sharpen
>auto sharpener

[Anonymous No.9932055]

>>9932005
please don't be real

[Anonymous No.9932097]

What are the pros and cons of a Western chef's knife vs a Gyuto?

[Anonymous No.9932117]

>>9932043
>>9932055

I know how to sharpen with stones like none of you stupid cunts. It ends up costing you your wrists after about 20 blades. The rotary sharpener is what people in the first world use because they can. The jewelers rouge still creates a razor edge.

Not that you idoits would know anything about it. You're all steel dilettantes.

[Anonymous No.9932119]

Why not a Chinese cleaver?

[Anonymous No.9932132]

>>9932117
this isn't real

[Anonymous No.9932194]

>>9932132

Yeah, cause you're a fucking moron who doesn't know how to edge steel. Do you want me to do an educational video. or just tell you? The Rockwell hardness scale generally tells you how to sharpen your steel. It's either very malleable or very hard, that's how you know how to sharpen your edge and tear off the burr.

Do you want me to continue for you fucking dolts?

[Anonymous No.9932220]

>>9932117
>>9932194
rotary sharpeners take off like .005" or more per use in my experience, great way to ruin a knife slowly

[Anonymous No.9932236]

>>9932220

If you have good knives, use whetstones. If you have 3 dollar knives use a fucking rotary sharpener.

I wouldn't piss on named knives anymore. There's not point and no need to waste the time. I've stood at the sink sharpening knives for too many hours to give a shit anymore.

[Anonymous No.9932505]

>>9932220
who gives a shit though? look how many spergs buy $150 wusthof ikons or miyabis or whatever without ever sharpening them because "that's for the experts"

better to, as you put it, "ruin" a knife slowly than have a perma-dull knife. I mean what were you planning to do, wait for them to die and then harvest their immaculate knives?

[Anonymous No.9932543]

>>9932505
>look how many spergs buy $150 wusthof ikons or miyabis or whatever without ever sharpening them because "that's for the experts"
Or they spend $10-20 and get it professionally sharpened by someone who does that as their job instead of wasting their own time sharpening by hand, or worse, ruining their blade slowly by using shit rotary sharpeners.

[Anonymous No.9932618]

>>9932543
>professionally sharpened
>$10
If you think they're doing a better job than a chef's choice machine would do at home, you're delusional

[Anonymous No.9932638]

>>9932618
Lol, they're the only japanese knife shop in Washington DC, they hand sharpen on water stones. They're also the only shop in the area that offers single bevel sharpening.

[Anonymous No.9932660]

>>9932638
the minimum price is more than $10 and that's for a fucking paring knife

you're the gwyneth paltrow of knife enthusiasts, knowledgeable enough to name drop DC sharp, but too fucking stupid to even sharpen a paring knife on your own

I could maybe understand it if you had a warped yanagi and felt that was beyond your skill set but jesus christ man, you're an embarrassment

[Anonymous No.9932783]

>>9932005
Why has every professional chef's knives I've seen has some level of cringy sharpening shit wrong with it? Even on unicorns tier custom kitchen knives. It makes me sad. Learn to sharpen, especially the basics of apexing and burr removal.

t. /k/

[Anonymous No.9932797]

>>9929319
Gyuto

Best of both worlds.

[Anonymous No.9932801]

>>9932005
I freely admit to knowing nothing about sharpening knives like pros. I'm using the Spyderco sharpener for my knives, which is a $40 Ginsu set from Amazon. Works well enough for me.

[Anonymous No.9932806]

>>9932783
I think probably because cooking knives are primarily purchased for the purpose of cutting food. So someone finds something that works, like a chef's choice electric sharpener and a hanging strop, and they run with it, because to them it's about getting the job done. Whereas the /k/ mentality is to jack off over your "gear" day in and day out and argue for hours and hours over whether 5.7mm has more "stopping power" than .40 or if bench made is better than ESEE for stabbing zombies. Because let's face it you're not getting a lot of practice figuring out if your convex grind is wedging a lot in zombie skulls. It's all hypothetical.

For the record I'm not a professional cook, and I tend to lean towards the "caring too much about gear" side of the fence in that I've got more stones than I need, and more knives than I need. But I eventually realized it was kinda dumb, and stopped amassing gear.

[Anonymous No.9932822]

>>9932660
>knowledgeable enough to name drop DC sharp, but too fucking stupid to even sharpen a paring knife on your own
Again, it's not about being too stupid, I COULD hand sharpen it myself and spend hours of my life refining my hand sharpening skills, but why? I make enough where $10-20 every 6 months is nothing. I'm a home chef, I work in IT. My main knife gets daily use. Instead of ruining it with a rotary sharpener or similar, or spending hours of my life practicing hand sharpening, I can pay the fee and continue on with my life. I drop my knife off, pick it up a day or two later. Done.

[Anonymous No.9932835]

Does anyone else look at themselves in the mirror while holding a knife?
It instantly makes you feel badass.

[Anonymous No.9932848]

>>9932822
>I make enough where $10-20 every 6 months is nothing.
and yet an hour to drop off a knife at the knife store is definitely worth it, and then the hour to go back and pick it up. On top of not having access to the knife unless you do the while-u-wait service which probably costs $50 extra.

yeah that's totally worth extending the useful service life of a paring knife so you won't have to spend on a new one for 25 years instead of 15 years. wow, you are such a wealthy patrician and clearly have your priorities straight.

[Anonymous No.9932861]

>>9932848
>an hour
They have two locations you can drop it off at, and it takes me like 15-20 minutes at most, and if i'm dropping by union market anyway, I generally can get some other shopping done.

[Anonymous No.9932878]

>>9932861
ok, so 40 minutes for the round trip, times 2 for the trip to pick it up when it's done. all to save a tiny amount of extra wear and tear on the blade.

whatever works for you. I think you're dumb.

[Anonymous No.9932883]

>>9932878
That's okay, I think you're low income scum and mad at yourself which is why you lash out at others.

[Anonymous No.9932927]

>>9932883
is that really going to be your argument? you're "high income" so you can afford to waste hours going to the knife shop so your knife doesn't wear out fast?

even if you earn minimum wage the time you waste going to and from the knife store is worth more than the knife itself by the time you've owned that thing for a few years

the only conclusion I can draw is that you're a NEET

[Anonymous No.9932954]

>>9932927
>Traveling anywhere to pick up product is a waste of time and money, so don't do it
Makes me think

[Anonymous No.9932995]

The kitchens I've worked at have an electric grinder or use a service that regularly comes in and replaces all the chefs knives with newly sharpened ones.

I preferred having our in in house electric grinder. I'd normally start my day off grinding it down to a nice sharp edge. Professional services just use electric grinders too.

I'm not autistic enough to use whet stones or whatever you weaboos are talking about to preserve your ninja knifes

[Anonymous No.9933027]

>>9932954
it's not "to pick up a product" though. it's something you specifically rationalize as a means of saving money and time. except that even if I try to come up with cases that stretch credulity in your favor, there is no plausible scenario where taking your knife to DC sharp makes more sense than either using a chef's choice, or learning to freehand, or just buying a new knife all the time and throwing out the dull one

the best you could do was "lol ur poor" which, again, strains credulity considering you're a work-from-home IT helpdesk employee

[Anonymous No.9933039]

>>9932927
>7 limes
>cilantro
>avocado
>whole grain brown rice
>not wasting money on random shit

[Anonymous No.9933307]

Chef's knife for sure. For veggies and fruits though I have a Shun Naikiri.

[Anonymous No.9933315]

>>9933027
Careful with that projection, buddy

[Anonymous No.9933317]

>>9932806
I'm still stuck in the amassing gear phase desu. Please send help ;__;

[Anonymous No.9933325]

>>9933315
ok so we’re on projetion now. next is which one? cuck? reddit?

[Anonymous No.9933338]

Santokus are good for mincing past a brunoise, but I find little use for them otherwise. If you can't get to an even brunoise with a good sharp chef's knife, it's a skill issue.

[Anonymous No.9933352]

>>9933039
gwen paltrow is a big-time hollywood shitlib jewess, so of course she's going to use verbal and photographic gymnastics to "prove" her point that poor people don't get enough gibsmedat zogbucks to live.

here's a suggestion to poor people: maybe you shouldn't have 2-4 kids if you're struggling to put food on the table and need handouts from the gov't.

[Anonymous No.9934548]

>>9932822
>spend hours of my life refining my hand sharpening skills
I cook and sharpen all of my knives themselves, because I started collecting knives long before I took up ccooking as a hobbby. Cooking basically was my excuse to cut up shit with sharp blades. I dont do my own sharpening to save money or because a pro service could do it better (which is unlikely, frankly), I sharpen my knives because it is fun. Seriously, you should try it. It is a very relaxing, zen-like occupation. It is very rewarding too when youu realize you are cooking with a knife you have sharpened yourself and will never have to depend on anybody else again for that. That is what I would hate most about having my knives sharpened, having to depend on others for keeping my tools in proper working order.

[Anonymous No.9934619]

>>9933317
I know that feel anon. It helped me to ponder the fact that I am now 43 years old and will never ever be able to use up all my knives in my collcetion as it is during my remaining lifetime (I have bunch of cheaper ones, too, they are not shown in the pic)

[Anonymous No.9934623]

>>9934619
That's a lot of knives. Are they all that unique to you? If you had a different type of knife for every knife that would be one thing, but most seem like the same type from different manufacturers.

[Anonymous No.9934630]

I just bought one of these... how do I use it?

It seems too fragile to take a beating like my wusthofs

[Anonymous No.9934657]

>>9934630
That is a petty knife with a 6'' blade or so, right? they arent meant to take beatings anyway, they are used for more delicate stuff like decorating fruit and veggies or fileting fish or chicken. Bascially for stuff where they barely make contact with the board.

[Anonymous No.9934662]

>>9934619
I'm fairly new to chefs knives, I'm more /out/ and /k/. I have a ton of folders and outdoors fixed blades, but no chefs knives. Why do the vast majority of your chef knives have an integral bolster? Is it a point of balance and weight distribution thing, or is it a non-functional sign of manufacture quality? Have you tried a Robert herder paring knife?

[Anonymous No.9934664]

>>9934623
Yes, I collect pretty scpecific things, they are all chef's knives. That is what is used for 95% of kitchen work though. All pettys or parers or bread knives, now that would have been useless.

[Anonymous No.9934665]

>>9934630
Make sure you never cut on plastic or hardwood. Treat it like a Japanese knife with a western handle (which it basically is).

[Anonymous No.9934669]

>>9934657
Yes, thank you!

>>9934665
Thanks!

[Anonymous No.9934688]

>>9934662
>a non-functional sign of manufacture quality
Mostly this, because lore says "you know a good knife by its bolster" which dates back to the day when top tier knives were indeed all drop forged from a chunk of steel which was the only practical way to get an integral bolster back then. Nowadays even top end knives from WÜsthof and other manufacturers are stamped from a huge band of rolled steel, and the bolster is formed by induction heating just that part and squishing it together. It does serve some purpose because it proteccts your fingers to a small degree and it also strengthens the heel of the knife so you can use it to chop through chicken bones and stuff. But those advantages are not really worth the hassle when it coes to sharpening them. More and more Euro knife makers are abandoning the bolster for that reason (see the two Wüsthof Le Cordon Bleus in my collection and the F. Dick ActiveCut). It also saves money of course because you can omit all the production steps of heating, squishing, drop forging and shaping the bolster part of course.

[Anonymous No.9934690]

Do yall use your nice knives are work?

[Anonymous No.9934730]

>>9934688
Thanks anon! Funny you mention the Wüsthof Le Cordon Bleu, I handled one not too long ago for a repair and hand sharpening job. What do you think of that knife? Also what stones do you typically use to sharpen on? What's your grit progression?

[Anonymous No.9934752]

>>9934669
Do you think he folds his towels 1000 times?

[Anonymous No.9934820]

>>9934752
How many times would he fold his urine stream?

[Anonymous No.9934834]

>>9934730
I really like the LCB, I think it may be the best knife Wüsthof makes. Mine are flawlessly assembled and ground, too. I have the 23cm version and one of the last 26cm versions they made, those are now out of production.

I dont really know the grits of my whetstones, most of them are pretty old and are not labeled. But for a knife with Euro/german steel higher than 1000 grit makes little sense because that is already as fine as the internal structure of the steel. I also dont use grit progression in the classical sense because I tend to just give my knives a few strokes on a fine stone fairly frequently to always keep them sharp. No rough stone is needed then. I do have some wax paste for buffing tools smeared on a small board made from balsa wood that I use for deburring though, that works pretty well.

[Anonymous No.9934839]

>>9934630
>how do i use a knife
Stick in your throat since you're a fucking retard.

[Anonymous No.9934890]

>>9934834
Ah okay! I did note how well balanced the knife felt. Also the handle indexes well and the blade aligns naturally in hand. Overall it had a floating feel in hand, and even during sharpening.

I usually use a cheap 1000 grit diamond plate for most of my sharpening. I can get a shaving sharp edge off it consistently and easily. I find diamond plates to produce a nice balance between pushcutting ability and slicing aggression. I'm going to be upgrading my sharpening equipment to a set of spyderco ceramic benchstones. I'm quite impressed by their ceramic, since playing with a set of their fine ceramic sharpening rods. Im curious if I could go hair whittling off their ultra fine ceramic. I wouldn't be surprised, I almost got there on the fine ceramic rods.

[Anonymous No.9934927]

>>9929319
they're about the same

[Anonymous No.9935308]

>>9929875
>>9930158
>>9930212
>>9930362
>>9931425
>>9932005
>>9932043
>>9932117
>>9932194
>>9932220
>>9932236
>>9932505
>>9932618
>>9932638
>>9932660
>>9932783
>>9932806
>>9932822
>>9932848
>>9932861
>>9932878
>>9932883
>>9932927
>>9932954
>>9933027
>>9934548
can always count on knife threads to bring out the weebs, autists, and weeb autists
>>9932835
everyone I just replied to

[Anonymous No.9935316]

>>9935308

[Anonymous No.9935424]

>>9935308
you know what knife threads on /ck/ are always like, dont you?

[Anonymous No.9936139]

is this a good deal? Amazon and others seem to have this knife for $85-100

[Anonymous No.9936288]

>>9936139
Never heard of the brand, and VG-10 is nothing to write home about, especially for that price. VG-10 is made or unmade by the heat treat, you dont know how much effort the chinks have invested there. You can get a proven, name brand Tojiro DP for that price, also with Sandwich VG-10 steel.

[Anonymous No.9936371]

>>9936288
According to reviews i've seen online they've been around for a few years and they seem to be competitively priced.

They used to do a 33 layer Damascus VG-10 that a few reviewers considered a step below a Shun but above the level of the Henckels Four-Star 8-inch. Considering the 67 layer is newer, and getting reviewed well as well, I can only assume it's similar quality, and well worth $65.

[Anonymous No.9936413]

>>9929319
I mostly use a santoku, but most of what I chop is onions and peppers. My kitchen is fucking tiny too.

[Anonymous No.9936523]

>>9932117
LOL angry drunk luthier guy again

[Anonymous No.9936558]

I just bought a Gyuto, it'll be here in a couple hours, I'm pretty excited.

I've only used low quality, already dull, generic stainless steel knives my entire life. I plan to cook so fucking much that requires a lot of vegetable prep.

[Anonymous No.9938021]

>>9936558
This guy here, this was the single most enjoyable experience I've ever had with a knife. It's comfortable as fuck, it's super thin and light but cuts through tomatoes and onions with the weight of the knife alone, paper thin slices. Damn, it was fucking worth the money.

[Anonymous No.9938045]

>>9938021
I've never heard anyone buy a good knife and go "oh man I wish I had got a cheaper knife"

[Anonymous No.9938712]

just got a 2k naniwa green brick, but it isn't cutting enough metal as I'd like. I'm gonna add a lower grit to start on, but I'm torn between these two:

https://www.chefknivestogo.com/shak1gr1.html

https://www.chefknivestogo.com/beston500.html

which one would be a better bevel-setter that compliments my green brick?

[Anonymous No.9938740]

>>9929347
First post best post. An idiot parts with money quickly.

[Anonymous No.9938771]

>>9938021
What is it?

[Anonymous No.9938792]

>>9938771
https://www.chefknivestogo.com/taku21wa.html

A decent priced Aogami 2 gyuto, I tried to find a similarly priced one with a similarly thin profile but with an octagonal handle and I had no luck. The ONLY complaint I have is the aesthetics of the handle (But it is really comfortable.)

[Anonymous No.9938795]

>>9934688
Cordon Bleu still has a thickened metal end which transitions to the handle, so leaving out the bolster doesn't save them manufacturing steps.

With automated production it really doesn't matter much for cost. They spend more on marketing than manufacture.

[Anonymous No.9939173]

>>9938792
Two days ago I ordered jck 210mm blue moon wa handle Gyuto. Not expecting a laZer but for a hundred bucks I think it will be great. I like the idea of blue 2 clad Stainless. The finish of the cladding looked cool too. I’m more concerned about the steel than anything so I was willing to skimp on the handle a bit. It will be my first Jknife. Rocked a 10” wusthaf. Gave it to my sis as a wedding present. Been using fabreware 8” since then. (Actually impressed with it.. for 35 bucks it has a hollow grind so it doesn’t beat shit up and I have been sharpening forever so keeping it sharp is no problem). I used to be the designated sharpener in my kit (ex, no longer in the industry) kitchen so I’m excited what I can do with it. Ferrule is meh, but like I said the steel is what I’m concerned with. It’s double beveled and abi handled. I’ll take a big step up when I fork out.

[Anonymous No.9939190]

What's a good, cheap knife to learn how to sharpen on.

>inb4 any Walmart knife -- I need a name and model number

[Anonymous No.9939194]

>>9938792

Does that also have the soul of the young farm hand the blade was plunged into to quench the temper? I need soul facts, otherwise I wouldn't piss on high carbon steel.

[Anonymous No.9939201]

>>9938712
A bevel needs to be set only once if the knife is regularly sharpened on a fine stone, so frankly I'd go with the cheapest stone you can find. King stones are known for being a bit soft but cutting very quickly.

[Anonymous No.9939230]

>>9939190
https://www.amazon.com/gp/aw/d/B00DOH32MO/ref=pd_aw_lpo_79_tr_img_2?ie=UTF8&psc=1&refRID=42PM3JNP2R03KK36MD19

This o e has a red handle. If you don’t like that the exact knife is offered in black. Just gotta dig a bit. I found that in 2 clicks.

[Anonymous No.9939231]

>>9939190
Literally any cheap knife is fine. They are actually better than expensive knives because they are usually thicker and therefore have a wider bevel. This really lets you see if you are hitting the angle correctly if you are using the Sharpie marker method. Ask your mom or friends or relative if they would like to get rid of an old knife, maybe you can even get your practice priece for free.

[Anonymous No.9939242]

>>9938712
Try a diamond plate for cutting. They're nice because they're relatively maintenance free. No flattening issues or soaking needed, splash and go! I've heard good hints about the beston 500. How are you finding the green brick of joy? Are you on cliff stamp forum?

[Anonymous No.9939262]

>>9939194
Kek

[Anonymous No.9939267]

>>9929319
Hey how similar is a gyuto to a Western-style chef's knife? I know a gyuto doesn't have a bolster but the blades look super similar, do they feel similar to handle?

[Anonymous No.9939304]

>>9939267
German and French are different enough when it comes to belly curve. Santokus have few advantages over either as they are overly flat. They're basically a soft vegetable knife.

[Anonymous No.9939305]

>>9939242
Using diamond plates isn't too aggressive? I would think those are mostly for really bad chips. Like the brick, it feels super soft, but it's easy to accidentally cut into.

>>9939201
Yea I was thinking the same thing about using it once in a blue moon, though the red brick would go nicely with my green one. The king stones do look pretty good, but now I'm torn between two of them-

There's a 250/1000 combo for about $23, and a 800/6000 for $63. The 6k polish would be nice, but I do have a cheapo 8k I could use instead. I've already spent way too much money on this shit, so I guess I'll go cheap.

Thanks for the help, fellow cu/ck/s

[Anonymous No.9939319]

>>9939304
I've used a santoku and didn't like it. What's the difference between French and German style chef's knives?

Shit I knew less than I thought

[Anonymous No.9939325]

>>9929875
>You might be thinking of a nakiri, they're often confused despite being radically different tools.
i could easily rec a nakiri to a left-hander simply because lefty usuba can be difficult to find. you lose out a bit of high-level functionality with the flat-blade double-bevel nakiri as opposed to the convex blade single-bevel usuba but by the time you acquire the skillset that makes this relevant you could do it with a beater wusthof anyhow.

[Anonymous No.9939334]

This isn't really going to contribute to the topic at hand but I got stabbed in the eye today by a coworker.
He was using a chef's knife and turned around holding it pointed outward waist-high, and I was bent over behind him grabbing something from the bottom shelf of a fridge.

I'm currently in the hospital and have drugs and an eye patch on me.
It'll apparently heal but I'll lose vision in it somewhat.

[Anonymous No.9939346]

>>9939334
how deep? or was it more of a slice

[Anonymous No.9939364]

>>9939334
Damn bro. I’m really sorry. Glad to hear you will keep it

[Anonymous No.9939395]

>>9939346
I don't know how deep but it was the very tip of the knife. l assume it's around 1cm deep considering how I'm not losing it nor going completely blind.

>>9939364
Same. It's being comped completely by my job so I don't have to worry about medical bills, and I'm getting paid time off because they don't want me to sue, so I guess it could be worse.
I still haven't told my family yet though. The only ones who know are my coworkers.

Though I'll stop blogging here as I'm sure the anxiety and drugs mixing together are making me worse off in judgement than usual. Thanks for worrying

[Anonymous No.9939408]

>>9939395
Yeah. I hope they are at least supplying your brain with Bendo’s at this point. It’s not the same but I had a peer directly cause a broken ankle on the same leg as a 6 month old still healing massively invasive foot surgery a couple years ago. I literally wanted to kill him. LiterALLY

[Anonymous No.9939414]

>>9939408
Benzos

[Anonymous No.9939625]

>>9939305
Depends on what grit diamond plates you use. They're typically aggressive cutters compared to equivalent grit stones, but at they're nice because don't dish out. Also I find them easy to get nice consistent, flat edge bevels off of. Resetting to flat edge bevels makes sharpening moving forward easier and faster.

[Anonymous No.9939638]

>>9939395
Contact a lawyer. Seriously.

[Anonymous No.9939654]

>>9939395
Definitely get a lawyer my friend. It's not as scary and they'll do everything for you.

[Anonymous No.9939735]

>>9939325
Holy fuck. Do you really need this level of specification with the knives you're going to be using?

[Anonymous No.9939818]

>>9939319
german style knives have way more belly and it is more or less the same curvature over the length of the edge (although some knives have come out lately with a pretty retarded profile, with super high tips, like the new Zwillings). Those knives are designed for rock chopping. French knives have a pretty long flat part of the edge, from the heel to halfway point or so. Gyutos are nothing but Japanese copies of the French chef's knife from when beef began to get popular in Japan. That wasnt too long ago. Gyutos are not classical Japanese knives.

[Anonymous No.9939831]

>>9939818
>Zwilings' retarded super high tips

how does someone even rock these

[Anonymous No.9940302]

>>9939305
coarse stones are so cheap to begin with there is no reason to cheap out on them. you can get a kuromaku 320 for like $30, don't buy a crappy combo stone if you've already got the green brick
>>9929347
>>9938740
samefag detected