/ck/ - Food & Cooking

>>10910154
That's a weird looking sharpener OP.
I have a $10 knife and sharpen on the bottom of a ceramic bowl.

>>10910154
Judging by that sharpener, you don't know what "sharp" is

>redpill
And you obviously can't afford a good knife, with Soros and the Feminazi Conspiracy keeping you down. Good luck with everything!

>>10910154
There is no reason, as long as you have a knife that does the job you want it to it doesnt matter how expensive it was, what brand it is, or any of that stuff, if it sharpens and cuts and does the job it’s fine. People just want to be cunts about it so they can proclaim they have spent top dollar on the best of the best so they can show off to their faggy friends and strangers who they think give a fuck

>>10910154
Anon.. If you can slam your knife edge on into your palm with no ill effects it isnt sharp. A knife like yours made of a decent steel possibly with some case hardening or alloying of harder steel on the edge costs more than 10 dollars because surprise steel isnt cheap.

Get a $2 serrated steak knife. Never goes blunt, and you don't even need a chopping board. Just hold what you're cutting in your hand and cut it.

lol there really isn't. a cheap but well made knife and some sharpening knowledge is more than enough. anyone spending solid money on a knife is fooling themselves.

There is none, though the knife jews will say otherwise.

>>10910154
>The only thing a knife needs to be is sharp
There is a lot more to a knife than that. Quality of the steel, of the handle, fit and finish, overall design, how well the blade has been ground by somebody who knew what they were doing, balance, finish and shape of the bladeface, balance ... seeems like you have never used a relly nice knife before. Maybe its better that way you would only fuck a nice knife up with that ddrag-through sharpener.

>>10910238
>it doesnt matter how expensive it was, what brand it is, or any of that stuff, if it sharpens and cuts and does the job it’s fine.
The same retarded argument in every fucking knife thread. It is not about getting a job done, it is about turning a pain-in-the-ass job into pleasure. I could cut my food with shards from abroken bottle if necessary, doesnt mean I would enjoy the process.

>>10910278
Does it cut what you want it to? If yes then its a good knife. Anything else is just pretentious garble. Why dont you take your kombucha, your tape deck and your sourdough and fack off

>>10910295
Because I like posting here and have nothing better to do.

>>10910293
Nah, youre just a retard pal.

>>10910299
this wasnt me
>>10910295
seems like you have never used a nice knife either you fucking ppiece of trailer trash. "My kombucha, tape deck and sourdough"? What makes you think a hipster faggot would actually be knowledgeable about knives and sharpening? I have close to 70 knives of all shapes and sizes in my kitchen knife collection, there ar epretty big differences between knives.

>>10910310
Wahhhh wahhh semms like you have never used a proper knife.


Grow up knife snob

>>10910295
Yikes. Are you the same idiot from yesterday who said that basmati rice was for "hipsters"?

>>10910310
Just as I thought. A person who spent way too much and is desperate to defend that expenditure.

>>10910299
Please don't pretend to be other people. It isn't nice.

>>10910315
no

>>10910321
>A person who spent way too much and is desperate to defend that expenditure.
That might be the case if I had overpaid for ONE knife, but hardly for 70, don't you think ... the majority of the knives I own were bargains or I bought them uses. With the more expensive ones you can definitely tell what your money bouught you. Do you also berate people who drive BMWs and Porsches or wear designer clothes or own the latest iPhone because something cheaper "would have done the job just as well"?

>>10910347
This board is so full of broke NEETs that a $70 knife might as well be a $1000 custom knife, and a $20 bottle of wine might as well be DRC La Tache, hence why they get so butthurt over people having things nicer than whatever you might find meth heads shoplifting out of a gas station.

>>10910310
>I have close to 70 knives of all shapes and sizes in my kitchen knife collection
Cool.
But why are you still having your mom bring Hot Pockets down into the basement?

>>10910347
Yes I do. Do you admire people driving BMWs and Porsches? LOL.

>>10910154
I had a $10 dollar knife. I bought a more expensive knife (about $60), and while it looked great and was very sharp, I kept falling back to the $10 knife in the beginning, because it was so light and had a comfortable plastic grip.
I just couldn't get it as sharp though, and it was brittle, so it had all these little gaps in the edge, which kept returning if I sharpened them out. After a while the smooth & razor sharp edge of the more expensive knife won me over, and now I actually enjoy the weight too (esp. for garlic).
Moral: it doesn't matter much, the only thing that matters is that you can get and keep it razor sharp, because that makes all the difference.

That said, I feel the same way as >>10910170

Isn't this a sight to gladden any cook's heart?

>muh knives

The same fags that say:
>muh iron skillet

>>10910371
Top one looks interesting. Middle is good. Bottom, not so much.

>>10910371
Why are they in a gay autistic box and not in a kitchen where you use them?

>>10910154

>>10910293

I agree 100%. Having a badass knife, high quality steel with a razor edge, it makes all knife work pleasurable. You are not simply cutting your veggies and meats, you are having fun and it is satisfying.

>>10910372
Not really. I post in knife threads because I like knives. I shitpost in cast iron threads because I think cast iron belongs in the trash.

>>10910371
>3 knives
>only two hands
No, that only gladdens a knive geek's heart.

>>10910379
>You are not simply cutting your veggies and meats, you are having fun and it is satisfying.

you must be fun at parties. not that you get invited to many i'm guessing.

>>10910367
>Yes I do.
Yeah, you probably actually do. I rest my case.

I've always wanted a more expensive higher quality knife, but I've no interest in learning how to sharpen a knife with the whole sharpening stone or honing steel stuff.
Is it worth it still?

>>10910388
no just buy a 4$ Kiwi brand knife and a 10$ sharpener and call it a day
unironically

>>10910373
>Bottom, not so much.
A Miyabi 5000 MC with a blade made from ZDP-189 powder steel, one of the last one made without the gay Damascus cladding.

>>10910396
>A Miyabi 5000 MC with a blade made from ZDP-189 powder steel,
>guys i swear it's such a blast to cut wif it!! you can weally feel the diffewence because it's powdered zdp189 steel

>>10910396
It can be made of tamahagane and forged by a 97 year old Ningen Kokuhō for all I care. Miyabi is autoyuck.

>>10910154
If you're a professional, your knives get dull quite quickly. Imagine cubing 15 kg of beef and 25 kg of chicken every day plus veggies. A dollar store knife would make your hands bleed after half a shift.
#beentheredonethat

>>10910388
>I've no interest in learning how to sharpen a knife
Give it a try, it is very satisfying. That said a mid-tier knife like a Wüsthof Classic or IKON is probably all you need.

>>10910404
>#beentheredonethat
no, you're just weak

>>10910401
>dont know that
>cant afford it either
those grapes are wayyy to sour!

>>10910411
seeing that you keep the knife in the box all the time, ready to show your precious collection on a carpet tells me all i need to know
keep enjoying your zdp-189 powdered steel blade WITHOUT the gay damasus cladding
i'm sure it brings you endless joy my friend

>>10910416
>tells me all i need to know
Like the fact that I cant use all of my 70 chef's knives simultaneously? No shit, Sherlock.

>>10910422
as long as you're happy and your autism doesn't hinder your day to day life
keep doing what you're doing my man

>>10910394
I have used cheaper knives and a Sharpener but kinda want the weight and size behind it. But good point.

>>10910405
Yeah, it's just I enjoy cooking but know that the extra bit of doing that every now and then would annoy me. Will look into those though, thank-you.

There are three things to look for in a knife.

1. sharpness. You can sharpen a butter knife to cut anything you will encounter in the kitchen. Sharpness has nothing to do with quality and everything to do with how good you are at sharpening.

2. Shape. This is all subjective, fat handle, light blade, whatever, you know what you like and money doesn't make a difference.

3. Steel. This determines how often you need to sharpen. Cheap steel needs sharpening more often and eventually you sharpen the knife away and need to buy a new one, good steel stays sharp longer. Good steel costs more but only up to a point there is no steel on earth that makes a knife worth $1000.

And if you care about it you can pay for a brand or story or bragging rights just like any other consumer good. Just realise that none of those things makes you tool cut any better.

>>10910154
Good steel knife stays sharp longer.

>>10910510
You forgot geometry, balance, fit and finish and heat treatt senpai ...

>>10910608
>geometry, balance
Shape
>fit and finish
wank
>heat treatt
steel

Geometry and balance is subjective, fit and finish is nice but makes no difference to the tool, heat treatment is what makes the steel and determines how often you sharpen.

>>10910154
same reason you need a nice wife, instead of some credit card abusing slag who will get fat and whine all the time.

A good knife does its job well. A bad knife does its job.

A really good knife can do more. DESU, you can hammer a dead thing with a rock and then eat it. You dont need a knife at all.

that notch sharpener is all you deserve.

>>10910154
Anon get a new cutting board. I am pretty sure that dark discoloration in the top left und lower irght corner is mold. Mold is nasty stuff and can leach carcinogenic substances into you food.

Also, WTF is going on with your knife? It seems like the handle is not solid stainless but a super thin film of stainless-like ... paint? ... that is peeling off some underlying other material. I have never seen anything like it.

>>10910247

this is 10/10 bait

>>10910355

this x1000

>>10910154
Get yourself good at knife stuff
then get yourself a thin chinese cleaver (cck) and see if it is more enjoyable and/or efficient
if yr seriously using every day (I do) then you'll notice and utilise that shti

>>10910239
Literally everything about that post is wrong, case hardening is almost never used in knives, steel is literally the cheapest metal going, and he even mentioned he keeps it sharp, check your shit senpai

>>10910310
>I have close to 70 knives of all shapes and sizes in my kitchen knife collection

what an idiot

>>10913179
sure sweetie

>>10910278

>>10910167
I use coffee cups.

>>10914565

>>10910154
my only pet peeve for a knife is being full tang

>>10915347
Do you mean full bolster? A full tang just increases stability. It is pretty useless in a chef's knife but it does no harm either.

>>10915354
>full bolster
half bolster.

nah, full tang, even after years or the handles cracking no risk of the knife itself becoming loose (even those cheap ass knives)

I do have so neet looking knife but those are mostly for show when doing events or private parties

>>10910510
>there is no steel on earth that makes a knife worth $1000.
you are right, Im still waiting someone to perfect a diamond knife manufacturing process

Okay, so I'm a professional cook. I prefer my knifes to be very sharp, as in sharp enough to dice a case of tomatos in an efficient manner. The 10 dollar knives use low quality steel that does not retain a good edge, it is also made of lower quality materials and most of the time is not NSF certified and also does not have a full tank or good balance.

So in short 1. Not as sharp 2. Doesn't stay sharp 3. Not safe for commercial use 4. Uncomfortable to use 5. Low quality.

I don't have 300 dollar knives but anything made with German steel and that has a solid handle with a full tank should do the job and run about 50 bucks or less even.

https://youtu.be/Oadf4KNYz-I
A knife made out of jello can be sharp. Any knife can be good.

Nip knife and "yOu neEd tO peRfeCt shArpeNing" memes need to die. I used to cook every day, my tool for that was a 50 euro knife that i was looking at for a while and got discounted for 5 bucks, as for sharpening, one of these sharpening rods or whatever theyre called in english do the job just fine, just remember to use them every time you cook; for knifes and a lot of other things maintaining them is easier than restoring them.

I get the feeling half of this thread has never actually had a sharp knife.

>>10910247
My ex would agree with you.

>>10915636
I get the feeling you're on the spectrum

lol at all the poorfags trying to delude themselves that some 10 dollar piece of shit is the same as a real knife. just admit you're poor and don't care about quality.

>>10910247
Honestly some of those cheap steak knives are insanely sharp. Great for tomatoes at least.

>>10910310
>70 knives
Why?

Anyway, my go to kitchen knofe is a Pure Komachi 2 that I paid $10 for 7 years ago. It has been a great knife, I never feel like I need a better one. A more expensive knife would probably stay sharp longer but that's about it.

>>10913079
idw have to blow up a balloon every time i wanna cut something tho. bad for the environment and probably doesnt even save much time vs washing a cutting board

>>10916324
>Honestly some of those cheap steak knives are insanely sharp.
Sure. But the shape is awful for prep use. Blade's too short, there's no knuckle clearance, you can't chop effectively with a serrated blade....

>>10910154
>What's the point of having a high quality expensive knife?
High quality and expensive aren't mutually exclusive ideas. You can get high quality for not very much money if you aren't paying for that brand loyalty bs.
The important parts of having a high quality knife are the knife's ability to keep an edge, quality of the metal so that it doesn't get chips or nicks in the blade, weight for ease of use, and comfortable handle. If your knife covers all these bases to the extent that you use it at home, then your knife is fine for you.

I've bought cheap knives that I hated because of uncomfy grips. I have a pretty big hand and one of my most-used knives, which cost about $20, is actually shit to hold. The handle is too small so part of my forefinger spills over the handle onto the back of the blade. If I'm chopping up 10lbs of veggies for a big stew, I get blisters on my finger from where it rubs against the back of the blade as I cut. I'm in the market for something better next time with a bigger, better handle.

Naturally, if you don't give a shit about chef quality - and that's evident by your shitty plastic pull-through sharpener - anything nice will seem expensive to you.

>>10916343
>Why?
Did you miss the part where he said he was a collector?

>Naturally, if you don't give a shit about chef quality - and that's evident by your shitty plastic pull-through sharpener - anything nice will seem expensive to you.

>>10916415
Triggered?

this mentality is so dumb. Imagine living your life like that. It's cheap and meets my needs, why should i ever get something nicer? You can sure as hell spend your life in a trailer with a rusted out boat of a car and a homemade fleshlight, but that's not as enjoyable a life as it could be. If you are someone that has fun cooking, spend as much as you like on a knife. It's your hobby, it makes you happy, go crazy. Life is 80% shit anyway so whatever helps you escape that for an hour or two and feel good about yourself, chase it. Having nice equipment in my kitchen makes me feel the the hours i spend at work go to something i love. It's a satisfying feeling regardless of the fact i don't "need" anything but a fire and a stick to heat up meat.

>>10910154
>What's the point of having a high quality expensive knife?

Sometimes they look pretty.

>>10910154
>What's the point of having a high quality expensive knife?

What's the point of having high quality anything?

Cause I can afford it bitch. That's why.

What's the difference between all the different types of sharpeners?
1.What's suitable for a homecook who cooks everyday?
2. Any average/above average quality knife recommendations ?

>>10916457
what a stupid post

>>10916569
>1.What's suitable for a homecook who cooks everyday?
The only really advisable choice is pretty much a proper whetstone for actual sharpening (=producing an edge) together with a smooth or microgrooved steel or a ceramic honing rod for intermittent touching up of said edge. The steel or ceramic rod can also be replaced with the unglazed underside of some ceramic plate if you dont have money comming out your ears. All other devices will fuck up you knife in the long run and/or will deliver poor short lived results.
The only possible exception to that rule is the Ken Onion Work Sharp device (in your pic second row on the left).

>2. Any average/above average quality knife recommendations ?

My standard recommendation is anything on this page : https://japanesechefsknife.com/collections/jck-original-kagayaki
The same shop also sells the Fujiwara knives, those are also really good for a reasonable price.
If you want something sturdier with a german belly for rock chopping get a Wüsthof Classic. There are also versions without bolsters now, which are much better for sharpening.

>>10916569
Sharpeners which fuck up your edge : Compact electric and V sharpeners
No skill sharpener : Sharpmaker
Sharpeners for autists which require some skill : Stones, grinders and belt sharpeners
Sharpeners for autists which require no skill : Guided sharpeners, Apex, Tormek with guide etc.

>>10916691
You're forgetting the sharpening services of a local knife shop. Colleague of mine swears by it.

>>10916717
Why would anyone use them unless they had some kind of mental hangup about doing it themselves?

>>10916737
Who wouldn't want this sort of quality work?

>>10916737
Because then you don't need to buy equipment, learn the skill, and waste time doing it?
Then again, why would anyone use a service for anything. Why go to the carwash when you have a sponge and soap. Why buy food at a restaurant when you can make it yourself. So many questions all of a sudden.

>>10916717
>the sharpening services of a local knife shop.
Unless you send your knives to an actual professional, of which there are only a handful in the US, there is a 99% chance the "local knife shop" will fuck up your knife on a fast running belt sander.

>an actual professional
>omg le sharpening is le high end skill

>>10916803
Try asking your average "local knife shop sharpener" to sharpen a single bevel knife correctly, with the desired finish, or ask him for a certain combo of bevel angle and degree of asymmetry. You'll be lucky if he even knows what you are talking about.

>>10916871
>ask your local knife shop to develop clinical autism

>>10916883
>doing a job well and mastering your craft is clinical autism

Never change 4chan NEETs

>bro i SWEAR i need that bevel angle combo with asymmetry or else I simply CAN NOT cook! and if the finish isn't right lol don't even HAND me that knife...
>(if i ever do but usually my mom brings me hot pockets down the basement)

>>10916917

i was going for the guy you are arguing with but this is a good image in my head. I like you.

>>10910154
What is I don't like sharpening my knife every day?

>>10916917
What are you even doing in a thread about how to keep one's knives functional the way they're supposed to be if you are clueless? Or maybe you're just trolling ...

>>10917249
>clueless
i'm simply not autistic

>>10910154
>being so autistic you can’t just spend a few bucks on a new knife every once in a while
“nah bro, it’s totally normal to spend exorbitant amounts of money to maintain my meme blade!”

>>10910404
*vegetables

>>10910154
you can function perfectly well with a shitty knife sharpened well, but if you actually cook a lot, it feels a lot nicer to have a knife that is weighted well and doesnt need to be sharpened every time you use it. high quality steel will hold an edge if you treat i tright.

>>10917298
I can't tell which side you're shitposting against

as expected of a frogposter, though

>>10917298
>exorbitant amounts of money to maintain my meme blade
>exorbitant amounts of money
>20 bucks for a whetstone that lasts you 30 years is exorbitant amounts of money

Never change NEETs of 4 chan.

>>10915636
Half this thread has never used a kitchen knife to process food.

>>10910367
>bragging about being a poorfag

>>10910154
Go visit a dedicated knife shop. One that lets you cut vegetables with their knives and try out different price points...

>>10910239
metallurgist and engineer here just to tell you Steel is cheap in pretty much any alloy for the size of a knife you can have Chrome vanadium Steel you can have case hardened Steel you can have high carbon steel you can have mild steel and the difference is mere pennies. I personally have a nice thin and very heavy knife made from tungsten alloy to which I have vacuum splattered a silicon carbide edge on top of a rhodium alloy deed tigged onto the tungsten. it never needs sharpening after the first laser edging. I use it as a demonstration for my students and the materials cost was about $3 and a few hours work. a standard mid carbon steel is perfectly good enough for a kitchen knife as long as it is kept deburred after every use on the back of another similar knife

>>10917552
my dad works at Nintendo too!

>>10910310
which one do you use to cut your soya bean curd faggot?

>>10910347
BMWs are actually shit these days and iPhones are retarded. as usual just big companies playing out their last Days on the name they made when they was actually worthwhile

>>10917552
I use a cnc router to cut my steak. Then I laser engrave faces onto it before having a 3d printer cut my butter into a penis shape. I call it bukakke beef

>>10917552
>I personally have a nice thin and very heavy knife made from tungsten alloy to which I have vacuum splattered a silicon carbide edge on top of a rhodium alloy deed tigged onto the tungsten.

>>10917552
>I personally have a nice thin and very heavy knife made from tungsten alloy to which I have vacuum splattered a silicon carbide edge on top of a rhodium alloy deed tigged onto the tungsten.
Post a pic of that knife please ... I bet the guys on kitchenknifeforums.com would love to see that ...

>>10917614
yep. i lied. i use a ak47 bayonet to cut my goat kebab

>>10917635
i will give that site a look. i will post a pic here tomorrow when I get to work. the blade has silver plated over copper plate now as well to be antibacterial. carbide spattering is not really something that can be done without the high vacuum toys we have, and it would probably chip if it was hammered through a thigh bone onto a marble chopping board with a rolling pin like i have seen some chefs do

>>10914569
Mah nikka.

>>10910154
i've held several knives in my hand and never bled from them, i always felt like unless a good knife made my hands bleed it wasn't worth it. i went to a flea market once to test this out, i asked the vendor if i could feel it and he yelled at me when i told him his knife didn't make me bleed after i gripped the handle.

i was also taught to hold the knife by the blade to let the person next to me grab it, can someone help me?

I've been a chef for 20+ years. I've bought expensive knife sets. several actually. my go to knife right now is a cheap as fuck 10" chefs knife from Sam's club. I got a set of shun knives, a set of wustov(sp?), set of henkel, set of dexter, the cheap knife holds up. looks cheap. cuts whatever I need it to. if some fucktard I work with drops it, or uses it to open a fucking #10 can(like fucktards in kitchens do) I'm only out ten bucks.

>>10917882
lol but do you even KNOW how to cut??

yup. troll harder, faggot.

>>10910167
You're not sharpening the edge you're just straightening it

>>10918556

>>10910386
You have to be at least 18 to browse this site

>>10918556
Ceramic hones and the unglazed part of ceramic dishes have a kind of hybrid effect - they straighten the knife like a smooth or microgrooved still does but they also have a slight abrasive effect. Works great for touching up a knife with an already good edge that has gotten a bit dull over the course of the day.

>>10920170
>microgrooved still
*steel*

>>10910386
faggot

>>10910407
Im starting to recognise you by your faggy writing style. Please kys asap or chose a retard containment board(my personal favorite is /biz/).

A steel knife is the only thing you can trust. Friends falter, love dies, women betrays, but a good knife made of solid steel... But steel, you can trust.

>>10916425
huh?

>>10916457
You are retarded. Op's point is that a 500$ knife is not significantly better than a cheaper, well maintained knife.This has nothing to do with your autistic wall of text.

>>10917559
kek

Amazes me that people don't understand that decent steels exist and that $2 Chink potmetal trash is holding them back.

>>10921343
>a 500$ knife is not significantly better than a cheaper, well maintained knife.
But it is. The question is whether you are willing to pay the price difference for the improvement. SOme people are content with a used Chevy Sonic, some pay big bucks for a McLaren.

>>10921343
>Op's point is that a 500$ knife is not significantly better than a cheaper, well maintained knife
Except that a $500 knife requires far less maintenance than a cheaper one. Whether or not that's justified depends on the situation.

for example, when I started cooking seriously I had a junker very similar to OP. (mine was a "good cook" brand--cheap generic shit) I found that I'd have to touch it up multiple times a week to keep it appropriately sharp. I bought a Victorinox next. That would hold its edge better and I only needed to touch that up every 2 weeks or so. Fast forward 10 years and now I'm a serious home cook and I also do catering. My most often used knives are a Sugimoto Chinese knife ($300-ish) and a Glestain chef's knife ($250-ish). The Sugimoto barely needs a touchup every 3 MONTHS. The Glestain is not quite as good, but close. Maybe every 2 months.

Does that difference matter? Depends on how much you cook and how much you value not having to sharpen as often...and of course how much money you have to spend. But to pretend that there is no difference is absurd.

>>10921781
>SOme people are content with a used Chevy Sonic, some pay big bucks for a McLaren.
Yep. and this extends to everything else in life: clothes, food, your home, vidya gaming systems, computers, yard equipment, tools....you name it.

>>10910386
>t. Life of the party

>>10917670
I can has picture of tungsten knife now ..?

>>10916569
I have an electric sharpener that I use to put an edge on blades. Most of my knives come from goodwill stores and shit. You get a cheap stainless steel knife for 50 cents, but usually the edge is rounded. Once an edge is in I maintain it with the bottom of a ceramic mug.

I'm obsessive about keeping knives sharp. I can shave with every single one. I got an expensive chef knife for a gift a year ago and I rarely use it. I'm pretty brutal with my knives, cut through bones, put chips in them, so do stuff that I feel guilty using an expensive knife for.

Honestly, a knife is a tool. Buying something so expensive that you can't use it as a tool is ridiculous. I use my knives to cut up dead animals, they don't need to expensive.

>>10910386
>the friendless forever alone autist pretends he's something he's not

>>10910422
>buying more than he can use
>has to store them all
the things we own end up owning us, unless you fall into the 'nigger' category in which case "gibs me more i needs em all"

>>10923161
Me again. All this being said, if you're not a professional cook, you don't need an expensive knife, any old knife will do as log as it's decently sharp. Method of sharpening doesn't even matter. If you're cutting up 50 pounds veggies a day and mincing filet mignon, yeah you probably need an expensive knife that is comfortable to use 8 hours a day. If youre just chopping some peppers and onions to throw in your morning omlet, who cares.

>>10923161
>Buying something so expensive that you can't use it as a tool is ridiculous.
Agreed. But so is using the wrong tool for the job.

If you need to do rough work that might damage a blade then why not choose the right tool for the job? For example, I hunt and have to butcher the kills. I also make a lot of stock and need to deal with large bones. Clearly that's a bit much to use a standard chef's knife on, so I went and bought a big honkin' cleaver.

you say you have several knives....yet they still get chips and shit in them. Sounds like you are lacking the right kind of knife for the work that you're doing?

>>10910154
Knives are about the handle not the blade.

>>10923226

>>10910154
I am French, I ate in many restaurants 5 star, very expensive and really good, but nothing is worth the meal that my mother make with a 2€ knife , so I would say that having a 500 € knife will not replace who will prepare the meal.

>>10924245
Awwww ... have you ever considered buying her something nicer than some blunt $2 piece of shit?

>>10910310
>70 knives
>Not having a dedicated knife for every cut of meat, type of vegetable or fruit
>Not having 20 knives getting knocked around the table when your trying to cook

What a pro

>>10925588

>Not having 20 knives getting knocked around the table when your trying to cook

the mental image made me chortle.

>>10915636
sounds like it can you nigs even shave the hair off your arm with your sharpened knife if not it's not sharp

>>10925429
you got me, i will buy her for his birthday . But i doubtd she will take much attention for an expensive knife.

>>10926719

>i will buy her for his birthday
>buy her for his

What did he mean by this

>>10926738
I wanted to say that I will buy him the knife for his birthday, sorry for my bad English.

>>10926757

....... is your mum a man now?

>>10926777
yes and he have a bigger cock than you

>>10926796

i'm a girl you fucking autist

I use my knife for hours on end 6 days a week. I need it to feel good in my hand, be ergonomic, strong and most of all I need to like using it.

>>10926916
my too

>>10917369
>a whetstone
I thought I needed multiple. Do I really only need one, or are you just being a dickery doo?

>>10927109
You can buy a 400/1000 grit combo stone, that is really all that is needed for any stainless knife. Just learn how to properly remove a burr after sharpening, that is something most people neglect.

>>10927109
A single double-sided stone is perfectly sufficient for most cooks. Get something like a 400/1000 or thereabouts. Use the 400 side if your knife is really dull, but normally you won't need it. The 1000 is all you need for standard maintenance.

Sure, other stones exist but you don't need them.

>>10927109
To add to what the other anons said, the 400 is rough enough to reshape a knife entirely, but you might still find it takes fucking ages the first time if your knife was as busted as mine. Stick with it though, and once it's in good nick redoing it only takes a few minutes on the 1000.

metallurgist anon are you still out there? Still waiting for a pic of that tungsten knife ...

>>10913157
1) Case hardening was an example
2) Did I write steel is more expensive than other metals?
3) He said he sharpened it and showed the sharpener, which looks like hot garbage and I strongly doubt it yields a decent edge
Check your reading comprehension and ability to make minor leaps.
>>10917552
pic related

Knives are like anything else, from dirt cheap to the upper mid range ($80-100) there is pretty noticeable jump in quality, but from the $100-500 range aka the top luxury tier there is a steep diminishment in the increase in quality. Law of diminishing returns, it's a law for a reason.

should i kill myself with it?

>>10926939
Would fuck

>>10928224

with the dick or the knife?

>>10928308
Either I guess

>>10928224
Reported

>>10928362
(you)

>>10916717
Yeah I too go to my local knife shop every 2 days to have my knife touched up with a belt grinder. Get a nice stone for rough work and a really really fine one for quick touch up every few days.

>>10928362
u2

>>10925429
Don't do something like that. I tried to teach my mom how to use a knife all the time before I moved out and she is still cutting like a mong. You couldn't trust her with anything sharp enough to cut skin.

>>10910247

i use almost exclusively use serrated knives.

i'm just making small meals at home. i don't need to prep a mountain of veggies.

a serrated steak knife can finely mince just fine. it's slow, but again, i'm only working with small amounts.

>>10930094
"Why would I want a fast car when a slow one works just fine? Not like I'm a racer or anything"
"Why would I want a more efficient computer? Not like I'm using a ton of processing power"
>ishygddt