/ck/ - Food & Cooking

I work in a restaurant and need my own cutlery. What do you like about this blade specifically?

>>12393740
I've been looking into getting a new main knife and considered that one, but I don't like the 90 degree angle and how straight the blade is. I've never used one, but multiple reviews have said it's really awkward and uncomfortable if you're used to a Western chef's knife. I'm still looking at getting a MAC, but aren't sure how high end I want to go.

>>12393740
ohayo gozaimasu itamae-san!!!

i cook with calphalon santoku $12.99 at tj maxx

>>12393760
Hard-ish for stainless (AUS-8, 57 HRC), easy to sharpen, comfortable to hold, relatively cheap, good build quality, good aesthetics.

>>12393740
the Tojiro Gyuto's inferior cousin

>>12393779
Is there any practical use to that hook shape near the tip of the blade? What do you typically use that bit for? At my job I'm mostly chopping but at times I'm also cutting apart whole chickens and also chicken breasts and I need a good tip of the blade for cutting through the meat or slicing off skin etc.

>>12393822
Santoku is for vegetables and some light meat preparation. You might want to look at a boning knife or honesuki (Japanese knife purpose made for preparing chicken) if you want more control than a chef knife.

>>12393899

I prefer the hebrewsuki, for the kosher japanese dishes. It's shaped like your knife, with the tip cut off.

>>12393917
Do you work here?

>>12393937

Not on Shazbot. I mean shabbos. Nanu nanu.

I don't care. I just use a basic Faberware knife I got at a department store, because I'm not an uppity bitch. It suits my needs and serves me good, what more do I want?

>>12393954

I've got a shitbox full of farberware knives, but i know how ro sharpen knives. The only time you need real tool steel is when you're woodworking.

>>12393802
You mean superior

>>12393899
Honesukis are underrated for general purpose cooking. They don't handle root vegetables at all, but for everything else they're quite nice.

I've been wanting to pick up a Gesshin Ginga gyuto to see what a nice thin blade would be like, but honestly, my Yoshikane gyuto and Masakagi petty pretty much do everything I need, so I find it hard to want to drop the money on another gyuto.

I'm considering, instead, getting a Chinese cleaver and seeing where that takes me.

>>12395211

Actually I think I might just get a CCK right now.

For me, it's the robert herder 1922 chef's knife. I just can't get behind japanese knives, the only asian knife I like is the chinese cleaver.

>>12395227

Just ordered it. Feels like a bit of ripoff knowing what the price used to be but there's still just nothing else in that price range.

>>12395269

>full bolster

Maybe I'm missing something but I don't understand why any knife maker would intentionally do this to a tool that is meant to last at least one (and hopefully several) lifetimes.

>>12395269
Gross. I wanted to like Herder but I just can't. They never get it right.
>>12395284
It is a ripoff. Cleavers are a meme.

>>12395287

Considering the price I won't feel terrible if I end up hating it. I've seen plenty of folks whose opinions regarding knives I respect have positive opinions about them, though.

>>12393954
I do 95% of my cutting with a cheap ass serrated knife I got from a local grocery store. Had it for decades. Never dulled.

>>12395269
>german knife
>anything other than Boker
Mega Yikes.

For me, it's the one I got with supermarket points. It has a red handle with a hearts pattern, stylish

>tfw black people are getting into the high-end chef knife game

How long before Kanye X Miyabi collab?

>>12396751
Good, too many wh*te neckbears ruining knife culture

>>12396751
i would never buy any of those

t. unironically a white guy

I am also a weeaboo for Jap knives.

Pic related is my collection so far. I bought the Chef’s knife and paring knife to the left/middle to replace my much nicer knives that were stolen. I got them because they were on sale and I was too broke after the burglary to replace my lost babies and fuck are they heavy in comparison. The others were as light as feathers.
The knife on the far right belonged to my aunt who passed away last year. When she was in hospice at her home she told her son to fetch that knife and give it to me as a keepsake because of all the times we cooked together. ;_;

Anyway I hope you enjoyed my blog.

>>12397480
What is the paring knife? It's a cute!

>>12397491
It’s a Miyabi Koh. I got it at Sur la Table like a basic bitch.
https://m.surlatable.com/product/PRO-3016896/Miyabi+Koh+Paring+Knife?cat=TCA-257783_Paring+Knives

I hate santoku style knives with a passion, at least the 'general use' ones
a french knife is a much better general use knife and whenever I have to use a cheap dinged up santoku at someone elses place or resteraunt I die a bit inside

that said, I prefer 'right tool for the right job' thinking, and this just happens to be a knife that happens to be the right tool for a lot of jobs that are hard to do.
it's thin, flexible, you can hold onto the opposite end with relative security.

it's not something everyone needs, but it's cheap, and CFIA approved since it has a sealed handle with no rivets or ridges.

it's actually kinda hard to find approved knives that are good since they all go for the wooden handle meme

>>12393954
I got gifted a wusthof and while i wouldn't buy one, it feels much better in my hands when I'm cutting stuff. I've pretty much stopped using any other knife, even a paring knife.

>>12397630

That's a kitchen handled butcher knife, and you're bitching about santokus? Safety handles are great but what the fuck do you do with that other than cut meat off a corpse?

A useful kitchen knife has a few things. An offset handle, a good cutting radius, a usable tip and a length that will cut things people eat.

What does that describe?

Do you pare anything with a primary knife?

>>12393740
>Molybdenum
i'm not a virgin, sorry. only white steel for this samurai here.

>>12397683
trimming fat off of full length loins
skinning pork or fish
filleting or butterflying is a breeze.

you won't find much use for one if you're a vegan, it's a thin flexible blade, so you can't really hack up your branches and roots

>>12397734

Looks like a camp knife to me. I'd never touch that to a fish. But hey, if you're good with it, you're good. Regardless, you shouldn't shit on Santokus because they are a good blend of a lot of knives that cover a lot of jobs efficiently and for rookie cooks. Even paring knives are nearly dead when you introduce the new 'peelers'. They peel all vegetable, only citrus is exempt.

>>12397751
I know how it looks from the side, but similar to a chinese cleaver, it looks robust, but is delicate when compared to a typical french knife.

santokus are bad compared to a french knife, there is no reason to use a santoku over a standard french chefs knife
they slice, they peel, they can cut tomatoes, they can cut hard things like raw potatos or even frozen chocolate and if you make them, chicken bones when making chicken supreme

I just honestly see no reason to use a santoku, little less a fucking paring knife, aside from the curved paring knives of course, they have niche little uses here and there.

>>12397751
This. A santoku is almost perfectly designed around its purpose:
to be a small, easy-to-use knife for women. Give a woman a chef's knife and she'll probably chop on of her fingers off. Give her a full set of knives and, next thing you know, she'll be trying to break down a chicken with the bread knife.

>>12397799
get a better woman

>>12397796

If that's an 8 inch, that has more handle offset than I've seen in any 'cooks knife' yet. If your fingers clear the cutting surface in every down stroke, you win. That's an 8 inch?

>>12397804

I'm not that other guy about the women. If you have a decent blade that can reliably clear my fingers when I'm working on everything in the kitchen and trying to watch tv at the same time. You're good. Other than that we have other solutions. Paring knives don't even need to exist in this day and age.

>>12397812

I didnt even check, but it is
I have pretty big hands and hate punching cutting boards when rocking

https://www.cutleryandmore.com/victorinox-forschner-fibrox/chefs-knife-p1754

>>12397804
>get a better woman

>find a woman who's attractive and fit
>hopeless in the kitchen

>"upgrade" to a girl who knows her way around the kitchen
>why does she keep gaining weight?

>>12393740
folded 1000 time, superior to any Western kitchen knife.

>>12397838

The handle needs to be reserved from the cutting blade or the blade needs to be offset. Other than that, I love cook's knives.

>>12396751
They look pretty tacky. I can see how black people would be interested in those patterns/colors, and only black people.

>>12393740
For me it’s the Randall Made Chef’s knife
https://www.randallknives.com/knives/chefs-knife/

>>12398033
that looks manly as fuck and fun to use but what the hell is with that price

>>12398033
I can't wait for them to get bought out by private equity and production moved to China. I'm going to celebrate all those unemployed USA #1 MAGAtards with an obscure grower champagne.

>>12398057
same, maybe they'd be affordable then

>>12393740
For me, it’s nested knives.

>>12393740
For me, it's the Thiers-Issard Sabatier 10" in carbon steel.

>>12398234
>western knives

>>12397846
This, why do all women that are good at cooking look like stockpots with legs?

>>12398234
>knives made by wh*te ''''''''''''''people''''''''''''''

>>12398234
I've never liked the feel of a Sabatier. I find them clunky.

>>12398450
>I've never liked the feel of a Sabatier. I find them clunky.
They are. They're big, heavy, Western-style knives made for Western-sized people. In the hands of a manlet, I imagine it would feel like a using a cavalry sabre to dice an onion.

>>12398467
Are you a manlet, though?

>>12398440
Since they don't have the intelligence to develop their kitchen skills scientifically, they have to use simple trial-and-error.
That means they have to go through a lot of attempts (and eating the failures) before getting good at a technique or recipe set.

>>12398467
I don't know, they seem good enough of this guy:
https://www.youtube.com/watch?v=1y5h1pDHhzs

>>12398481
No, I'm 6'3" (or 191cm). My wife, who's only 5'9" (or 174cm) finds the 10" Sab very unwieldy.
Different horses for different courses, I suppose.

bump

>>12400196
Bump

>>12393740
For me it’s German steel.

>>12397548
I got one of my favorite paring knives from Sur la Table, but it was like $7.

>>12401427
How long ago did you get yours? About 3 months ago I got a boning knife at Sur la Table for about $30-something that was prepackaged and it’s a piece of shit. The handle feels loose from the blade before I’ve even used it, and you can feel how flimsy it is overall, like it will snap instantly if you even try cutting thru bone. Wish I could return it but my dumb ass lost the receipt.

BBQ Boy Pitmaster race

FOR ME ITS THE OPINEL SAntokU

>>12398054
People collect Randall Made Knives. If you order one from Randall itself it takes years to get. I don’t think it could be any better than some other chef’s knife that costs 20% as much. But since people collect them if you ever go broke you won’t have a hard time selling it for what you paid for it.

>>12393779
>57 HRC
>hard for stainless
VG-10 and others get harder than that pretty easily. If you really want a hard stainless you want something done with crucible powder metallurgy, like R2 or HAP40.

>>12397796
This is the single best knife I have ever used for food prep. I love it

>>12395269
And how many times was the steel folded?

>>12393740
I'm looking to get something new and have been looking at either MAC or Misono (a little cheaper). I honestly don't even understand how you'd even use a santoku like this, with a completely straight edge. I've been using a G2 for close to a decade now and I can both push and rock, and have also read some bade review about the Misono ergonomics in general. They otherwise look really nice and I like that style of handle on them and the MACs.

>>12403084
Special made for chopping up fat lines i see.

>>12403751
Kek. That's honestly the first thing that came to mind when I saw this and wondered what possible use it could have.

If you want the best performance and really up your knife skills game, white or blue steel is the way to go. They take a crazy edge, hold the edge, and are relatively easy to sharpen. They can be brittle but don’t be a retard and you’ll be fine.

Also sharpen your knives on water stones like real men. It’s a craft every cook should know how to do.

T. Professional cutler

>>12404062
that knife has fully crossed from rustic finish to just rusted

>>12404078

Japanese blades are often laminated in iron and are very reactive. That’s most likely a light patina not worth scrubbing off.

>>12404100
>patina
It's a kurouchi blade, and there's red rust there. You should stick to stainless.

>>12393740
I liek tsuchime finish

>knife steel nerdery in /ck/

Well now, being a metallurgical faggot I'm going to have to sperg out about how fucking great Crucible Industries is and how the CPM hot isostatic pressing process uses powder metallurgy to manipulate the typical science of blade forging. For your knives I recommend CPM-S30V steel, it's minor niobium content vastly enhances it's toughness. Knives with this steel will take an incredibly fine edge and keep it for quite a long time, they're also extremely corrosion resistant compared to AUS-8 or any normal steel.

https://www.crucible.com/PDFs%5CDataSheets2010%5CdsS35VNrev12010.pdf

Here is the full datasheet, I am absolutely certain this is the best extant kitchen grade knife steel, and before you ask it's HRC is about 60. It's probably fairly similar to whatever the OP's blade is made of, being a 2% molybdenum steel but is likely a better, western version of that material.

>>12405364
>blah blah blah
You can make any steel as hard as you want, hardness isn't "goodness points". I wish immature babies who are also poor and have inferior taste and bad judgment would stop pretending to have worthwhile opinions on things. Stop being a stupid baby you dumb baby.

>>12405385

No, I want to nerd out about metallurgy. It's on quality knife makers to incoporate the utterly superior extant steel that is CPM-S35VN. I recognize the material is only one quality of a tool and that a cooking knife might be more about the "feel" of the blade. But for the sake of practicality and durability the science is clear, you want martenistic sintered steel powder that's been through the hot isostatic pressing process.

>>12405395
>blah blah blah
ANY steel can be hardened to 50 or to 65 or to 45. Stop abusing words you don't understand.

>>12405398

But not any steel can attain the kind of performance this has, not until a better one comes along. It's hardness is only one of it's good points, it's also more wear resistant, more corrosion resistant and retains an edge longer than other steels. I'm only pointing out that, for your purposes, this is the most ideal material available. If you're at all interested in metallurgy I think you should also take a look at some of Sandvik's stuff, they're making nitrogenated duplex steels that are very interesting. I honestly wonder what a kitchen knife made of Sandvik High-N would be like, though it's only currently being used in orthopedic implants.

https://www.materials.sandvik/en-us/pod/season-1/02.-the-role-of-nitrogen-in-duplex-stainless-steels/ <--- highly interesting

>>12405364
But how long does it take to sharpen? There are plenty of Euro knives that are absolute bastards to sharpen (Henckels, I'm looking at you).
You can rave about the steel all you want, but if if it takes me 30 minutes to sharpen a knife once a fortnight as opposed to ninety seconds twice a week, like with my Victorinoxes, I'm not going to buy it.

For me it is the CCK Cleaver

>>12393740
for me it's my $25 Cuisinart Cleaver
best knife I've ever had

>>12405445
Yes, I know what Sandvik is. And they will tell you that Rockwell hardness is not an inherent property of any steel, S30V or 19C27 or Aogami Super.

ITT: A U T I S M

>>12398483
>intelligence to develop their kitchen skills scientifically

For me, it‘s Nesmuk C150.

>>12405274

>You should stick to stainless
>Never owned a real knife.

Tell me about your iron clad blades.

>>12396777
>>t. unironically a white guy
shocking, are you really a white guy? Please tell us, how does it feel to be the only one here on this website

>>12398446
nice to see that noone got baited by the retarded /pol/ falseflag

>>12405456

It is more difficult to sharpen, but take your two weeks and move it out to 3-4 months to see any meaningful dulling. It is easier to sharpen than D2 or similar hard steels though, this is because the powder sintering gives it a very fine grain. Anyway, the 1.4110 steel Victorinox uses isn't that dissimilar, it just still has sulfur content which does everything for them in terms of machinability but nothing for you, the end user except reduce the price point. I'd hardly throw out your swiss army kitchen knives to get anything better until they're totally fucked up, which will be a while, they're pretty damn good blades.

>>12405512

Right, it's just one measurement metric. The point is it can outlast and outsharpen steels of a similar HRC, nothing is sacrificed except more money for a better engineered steel. I can't say I know of a knife set that uses it anyway, you're more likely to find it on a hunting blade or something. But, if consumers demanded it...well, that's where baby products come from! So do it. I myself only have one S30V kitchen knife and it's in kind of a odd Buck Knives sort of shape, long flat edge with a wild top. If you know Buck Knives you know what I mean.

>>12405522

Metallurgy autism, the best kind, the most unbreakable autism. Autism forged in repeated annealing steps of 1500f furnaces and -32f cooling chambers.

>>12393740
*Tsukiji Masamoto teleports behind you*

For me its kiwi The stainless steel blades are extremely sharp and strong yet light. The hard plastic handle on smaller knives not only feels great, it seems to be aircraft-grade plastic seamlessly molded to the blade for literally decades of use. On the larger knives, the blades are slightly heavier, with hardwood handles and brass rivets.

>>12397812
There is a tall 8inch version and a narrower slicer version. Idiotically I didnt pay attention and bought the narrower slicer version. My knuckles clear the board by one millimeter, it is a pain in the ass to use. I might sell it soon.

>>12406187
1 kiwibux has been added to your account

CCK came in. Sharpened right up on the Chosera 800. Big boy took an edge super well, but I'll have to get used to sharpening it. We'll see how well the edge holds up given it's basically mystery steel.

>>12407760

>>12407779
Yikes dude. Instead of buying random knives why not upgrade your knife bar to something that doesn't scratch the fuck out of your blades?

>>12407786

I've been meaning too, but with being even the least bit careful you can avoid it scratching at all.

>>12406187
Based. I've been a cook for 10 years - FCI grad, did my first 3 years fine dining in manhattan and brooklyn, Now I make fun of cooks who bring stupid expensive knives, when you can get almost everything done with one chinese style big ones, and they cost like 10 bucks or so to replace even if they do get fucked up. The steel they're made with isn't as forgivable as super nice Japanese White II whatever, but way less unforgivable than most lower end Western knives, which are designed more so that you won't fuck it up TOO bad if you don't know what you're doing, but which don't hold an edge.

For higher end, I like this bad boy. Kiritsukes are GOAT and Yanagis are great, though niche, knives. This has just as mucn range as a Western chef's knife, but honestly is good for way more. Depending on your style, of course.

>>12407779
>>12407760
See, THIS guy knows exactly what he's doing.

>>12398234
This is like the only halfway decent knife in the whole fucking thread.
What is all this weebshit? Are we being raided by /a/ or something?

>>12405579
Huh?

>>12407779

Other knives pictured are a Yoshikane clad W#2 210, Shun Sora bread knife, and Masakagi Koishi AS 150.

>>12408183
Hello mobile traffic invader, welcome to the slow part of 4chan.

>>12408166
Of course, that's just if you don't have the self discipline to save your line cook wage money instead of spending it all on coke and booze - or you really wanna impress your friends at CIA because you're a career-switcher or a trust fund baby, and get one of these beauts.

>>12408191
Thanks. I check in every now and then to remind myself that not a single fucking person in this board knows what the fuck they're talking about.

See you all next month, you fat faggots.

>>12408183
The more pretentious and yuppie the chef / wannabe chef, the more their likely to use a bunch of weebshit. But desu I haven't seen a western knife ever that could stop on top shelf jap or chink shit.

>>12408216
A good, heavy German or French 10-inch choppa will simply blow through a thin, brittle weeb blade.

It was probably said in a previous knife thread, but the sentiment remains:
>If you can't handle a 10" French chef's knife, you're a weak soiboi manlet, plain and simple.

>>12408232
And you, gaijin, have fuckheads who get hired out of culinary school who think they know everything, but would break one of these knives in twenty minutes by using them the wrong way and for the wrong things. It takes finesse to deal with these knives, and you need to take care of them well. They're more expensive a the high end because they are quality, unless you're buying some rearded 'damascus' shit or whatever. A fancy tool with poor to mediocre quality will NOT command top dollar from knife importers, who are like the truffle pigs of the human side of culinary.
Admit that you use your knife for stupid shit like banging on stuff and ruining your edge, and honetly, that's why you probably don't like slanteye jabbers as much as a "Designed for fucking retards who bang on their cutting board the way I bang their assholes" king of pleb bullshit. What year are you in in the industry? I've been in for years. Several fucking years. I owned a VERY prestigious restaurant in Manhattan that had the best steak tartare in town - when I wasn't travelling for my TV shows, I was there in prep making sure that the monkeys I hired weren't slicing that steak right. If it wasn't the face that I died of a heroin overdose, I would sous vide you at exactly long enough for you to suffer total suffocation - but would do it for days, put you in a vacuum, make your blood boil just so enough not to kill you but to make you very uncomfortable, and then feed it to the stupid shitheads that watched my shows that were just an excuse for Travel Channel or whatever to give me a cocaine budget and go colonize the locals with my BWC. Too bad I died of a fucking overdose; it's fine, though, becaue you're never really dead until the last /ck/ post about you dies and never gets replaced.

>>12408319
>slanteye jabber
should have called it the pinyin piercer. and don't the eat monkeys there instead of employing them? or is it both?

I just got a Hanzo 8" Chefs Knife, how did I do?

OwO what is this?

>>12408319
Is this pasta?

For me it's $20 worth of Op Shop knives and one whetstone

>>12408460
forrrded a thousand time, superior nippon steerrr.

>>12408216
Isn't Bob Kramer's stuff supposed to be top tier?

About to get my own pad. What are the essentials when it come to knives in general?

>>12409841
>What are the essentials when it come to knives in general?
- chef's knife
- paring knife
- bread knife

That'll cover 99% of anything you'll ever need. You can get a boning knife, a cleaver, fillet knife, etc later.

>>12409389
>using the baka Jesus calendar and not the superior Nihongo calendar

>>12409948
So are the suggestions in this thread any good or are they all meme-tier? For the budget I can go for around <$200 per knife

>>12410003
>$200 on a paring knife
Lol

If you want to throw money around get really nice sharpening gear, $200 gets you a top tier chef knife and $100 gets you a better knife than most people have seen in their lives if you spend carefully

Get shapton 500-1000-2000, a ceramic rod, a strop and compound, and don't bother with anything nicer than fujiwara fkm for now. When you've used good knives for a while you can make a more targeted purchase of an actual high end knife

>>12410003

Go ask over at kitchen knife forums. They're not immune to meme shit but they're so goddamn nerdy that it would be difficult to get a bad knife or if their recommendations.

What's a good general chef knife for somebody getting into cooking as a hobby? I would look after it
I'd like something versatile, but also pretty
Willing to spend like £50-70 ($60-$90)

>>12410158
the MAC MTH-80. It's not particularly expensive, but it's a legitimately excellent knife. It's slightly more than your price range, but it will last you the rest of your life.

>>12410158
Victorinox fibrox pro. A cheap knife that's actually really good.

oh look its another knife jerkoff thread

>>12410158
>Willing to spend like £50-70 ($60-$90)

buy cheap knife, spend money on end grain cutting board and other tools

it's not a video card. you don't need a $90 knife as a new cook

>>12410158
>>12410264
I can vouch for Victorinox/Swiss army knife company. I've had a couple of the wooden handle ones and they're fucking fantastic for the money. It also feels good to give a good company money. They've never had to lay anybody off and decided to take temporary pay cuts as a company through the lean times.

>>12410287
A cooking board should not have threads dedicated to cooking equipment?

>>12410309
>>12410264
>>12410313
>>12410215
aight I'll probably get a victorinox for now thanks

>>12410309
>spend money on end grain cutting board
I'll echo this sentiment.

>>12410351
is that vastly superior to a cheap plastic board?

>>12410352
>>12410309
Don't listen to this idiot. Get a $30-40 Victorinox chef knife and buy a couple $5 bamboo cutting boards and you're golden. Don't cheap out on the #1 cooking instrument that can also really hurt you. Handles breaking off and chipping are a thing in cheap knives.

>>12410352
yes. They are easier on the blades. Plastic boards are also harder to get clean after they've been used for a while. Bacteria can fester in all the grooves.
When a wood board gets all grooved-up to where you can't easily clean it, you can simply give it a sanding and it's good as new.

>>12410363
>Get a $30-40 Victorinox chef knife
Dude, that IS a cheap knife.

>>12410363
>bamboo cutting boards
Fucking yikes.

>>12410370
>>12410365
>>12410363
I'm going to get a victorinox knife (but I'll spend a bit more and get a wooden handled one because i like pretty things). I agree on plastic being hard to clean, mine seems permanently stained and tends to hold a slight grease layer -- so I'll get a new board too.

>>12410372
>FUCKING YIKES
>doesn't contribute anything to the conversation
Absolutely nothing wrong with bamboo utensils as they are cheap enough to replace often if bacteria growth isn't a concern.

>>12410398
Good move, but just a heads up, the wood that they use for the handles has some kind of antibacterial oil/sap in it that smells fairly strongly for a while. I have a pretty sensitive sense of smell, so it bothered me at first. They're fine now, but it can be off putting.

>>12410410
*is a concern

>>12410370
its what every restaurant uses. stamped steel, machine ground. they work just fine. the meme that knives need to be expensive or are a luxury item is pretty stupid. it's literally caveman technology but with modern steel.

the fancy jap knives are great if you're trying to do fancy jap shit with vegetables like carving your cucumbers into hentai dickgirl statues or whatever but for most people it's just a waste of money. you really need to maintain them and the blade grind is so thin that they can easily chip.

even in the outdoors space, you can get good shit for cheap. opinels are like $8 and you can sharpen them in like 5 minutes into shaving razors. mora knives are legendary and cost nothing.

>>12410410
>Absolutely nothing wrong with bamboo utensils
They dull the blade faster you fucking brainlet.

>>12410423
I doubt it and even if that's true, sharpening a knife often is something that everyone should be doing anyways. It's easy, takes very little time and makes cooking a little bit easier and safer. You're wrong.

>>12410429
>sharpening a knife often
You're confusing honing with sharpening.

>>12410429
You do realize that the person you suggested an bamboo cutting board to, is only getting into cooking. Do you seriously expect him to buy a whetstone and learn to sharpen (a process that if done wrong can permanently damage the knife) just to use bamboo shit?

>>12410328
>A cooking board should not have threads dedicated to cooking equipment?

These threads aren't about equipment. It's a bunch of neckbeards sperging out over a kitchen knife as if it's a sword or something.
>The katana is the soul of the warrior, the santoku is the soul of the chef

>>12410504

>>12410520
>bought a 400 dollar women's knife, handmade in Japan out of precious, jewel-like steel
>tried it to dice an onion once
>still only cooks tendies and tots

>>12410465
Well first, I don't think bamboo dulls the blade any more than any other cutting board. Second you can get a knife sharpener if you don't want to learn how to properly sharpen a knife. They do a OK enough job.
https://www.amazon.com/KitchenIQ-50009-Stage-Knife-Sharpener/dp/B001CQTLJM

>>12410438
I'm not.

>>12410621
Holy fuck, whatever you do, do not buy a knife sharpener like that. Save your money and ruin your knives for free by simply beating the blade and edge against a cinderblock.

>>12410632
I bet you can't explain why though.

For me, it's the dexter white handle chef's knife.

>>12410637
The primary issue is blade's edge angle vs what the sharpener is set up for. Poor sharpening materials in that Chinese crap is another problem, so you end up with a terribly-grained edge.

>>12410621
Only cutting board that I don't recommend anyone getting now that I think about it is glass.

DON'T BUY A GLASS CUTTING BOARD!

>>12402775
>tfw I’m not the only one

We will smoke a fatty brisket with bbq shoes on , anon

>>12410637
They remove a lot of the blade material and they do it very unevenly.

>>12404062
>professional
>knife has permenant rust and pitting

>>12410685
True, but they don't do it enough to really make much of a difference unless you are using it more than once a day. There are definitely some cheap chink shit knife sharpeners out there that will fuck up your blade for sure. Just don't buy the cheapest and maybe don't even buy from Amazon unless you know the brand.
It's shameful how bad Amazon's quality has gotten over the years and how fake reviews are plaguing the whole storefront. Even Fakespot's not completely reliable.

>>12410712
I still believe that the only way to not fuck the blade is to do it yourself. I will agree that amazon's quality hase gone really downhill though. On top of the fake reviews, they also have a problem with counterfeit products.

>>12410800
*has

>>12410800
Oh absolutely. Or the exact same product being listed under "different" product names/UPCs/sellers. It's the main reason I really don't shop from Amazon anymore. Bed Bath & Beyond is solid enough for home goods stuff, Micro Center is fantastic for electronics. I've got a hardware and a hobby electronics store near me. They've pretty much completely turned me off of online ordering and back onto brick and mortar stores.

>>12409830
Kramer by Zwilling knives are manufactured in Japan. Actual Bob Kramer knives are like $10K each.

>>12411768
>Actual Bob Kramer knives are like $10K each
What the fuck? Are they gold encrusted or something?

>>12405274
>blue steel
>not patina

I forced it on mine.

>>12411823

High end knives have become less a tool and more an art piece. Having a one of a kind piece created by someone with international renown is a status symbol, at this point. Folks with 10k dollar gold encrusted Kramer blades probably never use them - they want to be able to say they have a one of kind gold encrusted Kramer blade that they had 10k to drop on.

>>12405343
>That massive fucking chip
Did you try and cut a pair of handcuffs or something

>>12405456

Christ, if I pissed around for 30 minutes for one knife ever 2 weeks I'd kill myself. I run my blades through a chef sharpener in about 3 minutes per blade, then on a polishing compound for another 3 and do that every 6 months. You need to figure out how to sharpen shit.

>>12411969

Oh, and I can shave arm hair with those.

CCK has been super fun to use. As I said, it takes a pretty wicked edge and is nice and thin behind the edge, but you then have the extra weight from the size of the thing as a whole that makes it really effective. Giving it only the slightest bit of lateral motion makes it fall through food with its own weight.

The Yoshikane is probably going to still end up being my all around knife, but for veggie chopping I might start reaching for the cleaver more.

>>12411977
>I can shave arm hair with those.
Why do retards think this is a good test of edge quality?

>>12412914

I mean, things don't need to be crazy sharp to shave arm hair, but it's definitely ridiculous when people are going up to 15k stones and stropping with multiple diamond compounds. It makes for a cool video, but if your edge rolls half way through a single carrot it's not much use.

I think a Chosera 800 and Rika 3k are really all you need to have perfectly sharp knives.

>>12411985
>tfw CCK jacked up the price but cheaper alternatives like Shibazi have blades that are thicker, weigh more, and just don't feel as nice as CCK

>>12412925
15k edges are for styles of cutting that don't slam into a cutting board 200 times a minute

https://www.youtube.com/watch?v=eC7EUa-S_qs

>>12412965

For sure, but I'd say that most people who are sharpening their edges beyond 3k-6k range at home aren't utilizing those techniques on any regular basis. I don't have anything against the pursuit of getting your knives as sharp as physically possible, because that's a fun endeavor to undertake, but I like to point out to folks that for general use, oversharpening is going to hurt rather than hinder performance.

>>12412951

Yeah - it sucks that the price has increased 200%, but I also don't feel particularly bad about dropping 70 bucks on it. Part of its charm was definitely the quality to price ratio, but it's still a cool blade.

>>12412982
The thing is the "shaves arm hair" stage (meaning horrible ragged burr) happens before the "long lasting edge" stage. The long lasting edge won't be as aggressive but it will cut better for longer unlike the burr which is gone in about 2 cuts. You have to go quite far again to reach hair-popping sharpness, what I assume you would erroneously refer to as "oversharpened"
>oversharpening is going to hurt rather than hinder performance.
Umm

>>12412996

The shallower your sharpening angle, the more delicate the edge will be - straight up. You can mitigate this with microbevels or by having a less aggressive angle and thinning behind the edge, but as I said, unless you're using some pretty specific techniques, you're getting diminishing returns on super high grit stones/stropping if your goal is general use, especially if you're not ending up with an edge with enough tooth to get through the taught skins of things like tomatoes.

Sharpen your edge how you want, I just want to point out to newer folks that you don't need to meme your knife edge up to that of a straight razor.

>>12413026
It looks like you're confusing polish levels with edge angle. They aren't related at all.

>>12413031

I suppose I'm simply cautioning against overdoing either. A too-thin edge won't last, and a too-polished edge won't cut.

>>12413055
>and a too-polished edge won't cut.
But that isn't true at all. Like I said it won't feel as aggressive and grabby but it certainly will cut, and quite a bit more consistently than a grabby, ragged edge, which is a sign of sloppy work.

>>12413031
Not that guy, but I've heard of putting on a bevel at less acute angles to make the edge last longer on high-end Japanese knives. I think the guy at Japanese Knife Imports posted a video on YouTube explaining it. I'm not familiar with the distinction between polish angle and edge angle. Is there a link I can go to read about it?

>>12413068

I stick with Jon's advice from JKI, given he's probably the best freehand sharpener in the US. Your edge, resting on your thumb nail, should slightly bite, not slide. Obviously you don't want a burr flopping around on your edge, but you generally won't want/need a perfect polish.

>>12413079

This is microbevelling. You can strengthen the fortitude of an extremely shallow sharpening angle by sharpening another bevel, at a higher angle, from the edge to partway up your original, shallow bevel. Just keeps a bit more meat directly at the edge while still benefiting from the thin angle higher up.

Sharpening angle is just the angle of your bevel, while polish is how smooth you're making it. An extremely polished edge sometimes won't have enough "tooth" to make it through the exterior of some things - tomatoes as a classic example.

>>12413079
"High end Japanese knives" could mean a lot of things. You might be thinking of a pic related, google hamaguriba for more info

>>12413080
Secondary tests like the thumbnail and the HHT are different from the sensation of a grabby rough burr when actually cutting food right off the stones. You were arguing that a high polish edge will cut badly which is simply wrong and based on the impression of "sharpness" that one gets when handling a knife with a badly finished edge.

>>12413104
>>12413079
Sorry forgot pic

>>12413104

I think we're maybe just talking about different degrees of the same thing. My sole point is that it is possible to overdo an edge, which is something Jon himself would probably argue. For newbies especially, put a 12 or 14 degree bevel on your edge, put a steeper microbevel on it, and polish it up to about 3k, and don't worry too much beyond that until you know exactly what you're doing.

>>12413109
It is possible to put a finer polish than necessary. But it's not detrimental, it's just a waste of time. What most people think of as oversharpening boils down to two things:

1. They think of a ragged burr as an edge (it's not)

2. They rolled the edge on one of the finer stones without noticing it, and they blamed the stone

Cool ass swords. Fucking love this.

>>12414349
I need an ass sword

>>12414349
https://www.kitchenknifeforums.com/threads/show-your-newest-knife-buy.7655/page-453