/ck/ - Food & Cooking

Do you even know how many McChickens you could buy with that much money?

>>12502151
well it's 300$(cad) on sale right now after taxes, so that's about 205.8036633052068 mcchickens.

>>12502171
Now convert that to real money

>>12502136
The only important part of a knife is that dust doesn't get stuck to it and dull the blade.

>>12502185
223.81USD

also the mcchicken was 1.29 usd, my bad. after 10% tax that's 1.419.

so roughly 157.723749119098 mcchickens.

>>12502196
>1000x1001 image
>SINGLE layer of lack pixels on top
Fuck you

>>12502196
I've already got a zwellings santoku, but I want a qt3.14 knifu.

>>12502206
I'm glad it bothers you, that's the point.

Thinking about picking this up, currently using a 6" Wustof from a department store set.

Imagine saving up money for years to buy something that costs $300. What's it like to be so poor?

>>12502237
I haven't been saving up years for something that costs 300$, I just bought other shit instead. It's just now at the top of my list of stupid shit that I want to buy.

>>12502236
why specifically that one?

>>12502136
Why do you want it? Because it looks cool? If so, do you plan on displaying it somehow? You already know you're not going to get the utility out of it only cooking once a week.

>>12502425
I want it because it looks cool yeah. I'll get a nice display for it.

>>12502432
Go for it then. I recommend a magnet strip to display it. What's your plan for keeping it sharp?

>>12502470

This is my question.

>>12502136
I got my mom some 200 dollar gyuto from amazon
It still is great condition. My dad used it to chop a banana tree in half. One swing

>>12502470
>>12502473
I already have a diamond steel and I'll get some wet stones.

and I was thinking acrylic/wood magnetic stand.

>>12502486

Make sure you get some buffing compound and a leather strop to take the edge off. From there, you're golden. Green works best on cutlery.

>>12502486
Do you have experience using a whetstone? I'm a chef, used one countless of times, and still suck dick at it. I recommend finding a place to take it to get sharpened.

>>12502486

remember how barbers have a leather they put their razor to? That's because it's a low angle, high hardness steel. It works the same way with japanese metal that is normally sharpened at 15% or less. Putting that on a strop is equally important. It tears the burr off and creates a razor sharp edge.

>>12502502

I used to sharpen blades for a chef friend of mine manually. It eventually causes arthritis in your wrists when you do it right. I bought a Chef's Choice sharpener, then finish on a strop.

I totally get where you're coming from. Get someone with a band sander and high graded bands.

>>12502502
never used a whetstone. But I won't use the knife enough for me to need to do it within the first month. I'll get some practice in with my other knives before I try on the miyabi.

>>12502136
>you guys ever do knife threads?
not anymore

it's all mcChickens and soy now

>>12502554

Most knives need to be sharpened on their first day. With japanese metal you need to take a really shallow angle. lotta water, but never leave the blade wet after you're done with it. When you look at the edge it shouldn't appear convex. That means you've rounded it. You and your lazy wrists. :)

>>12502302
Wanted a Sab and it seems like one of the better options to pick up. I'm still thinking about trying to find a vintage carbon one but I don't know if I can treat it right in a commercial kitchen.

Unless you know the reactive nature of the metal vs the RHS the name on the blade means nil.

I got the Mac chef knife in pic related:
>comfortable in my hand with pinch grip
>slicing thin and/or precisely is easier than with lower end knives
>very good rocking motion
>produce doesn't stick to it as much as my former knife
It seems well made with good materials and is definitely overall a better knife than my last one. I still need to research what kind of sharpening stone(s) are best for maintaining it.
>>12502136
Knives with that swirly look are plated/coated with that layer and chip and/or degrade easily. They are purely for show.

>>12502136

Shuns aren't bad but are generally overpriced for what is offered. They're a solid buy of you just want a decent knife but you can get a lot more for a little less if you're willing to do the research.

>>12502486
*whetstone
Research what the best upkeep is for each knife specifically. There are double sided synthetic ones, Arkansas stones that use oil, the Japanese kind that use water, etc. The manufacturer's instructions ought to tell you what they recommend for best upkeep for each knife they produce.

if you actually only cook once a week then just get some midrange ceramic knives. I have a decent set of stainless I bought years ago that I use for precision cuts and at work when the sharpening fags bring us back the wrong sizes.
But for 90% of all my home cooking I use ceramic.
>don't have to sharpen
>full set costs less than $50
>dishwasher safe
They'll usually last me 1-2 years per blade. Just don't buy the cheap ones or the 3 trillion dollar nip made knives.

>>12502236
I got an 8 inch carbon sabatier a few months ago. Nice knife but it was suprisingly small. I assumed it would be similar atleast to my 8 inch victorinox but it is much narrower. The narrow width can make it a pain in the ass to do certain things.

Play with one in person if you can.

>>12502521
>Get someone with a band sander and high graded bands.
Terrible advice. YOu really have to know what you are doing if you use a belt sander, you have to do super quick passes on each in order to not overheat the blade and fuck up the tempering. And you use LOW grit belts for that (60-80 grit), blades overheat much faster on fine high grit belts.

SOurce: someone who thins, reprofiles and sharpens his (cheap ass) kitchen knives on a belt sander.

>>12503532
>quick passes on each in order
*on each side*

Also, Shins are know for being eye candy and otherwise overpriced for what they offer. Get something from this page here, you will get much better bang for your leaf buck.

https://japanesechefsknife.com/collections/jck-original-kagayaki

JCK is a very well respected shop in the kitchen knife enthusiast scene, known for excellent quality fair prices and outstanding customer service. I have had two rather prices shipments all the way to Germany, everything was 1A.

>>12503532

Dumbass, the entire point of belts vs. grinders (3800s) are that they're cooler. They don't heat the metal. You're so new at this its depressing. Belts run cool because they can't get the speeds bench grinders can get to even the 1850s.

>>12503532

Using anything other than 220 is a shaping grit, but a sharpening grit. Don't fucking do that.

just ordered this bad boy. Ive been wanting a german style knife for a while but couldnt bring myself to pay the ridiculous amount for a zwilling or a wusthof.

>>12503564
>They don't heat the metal. You're so new at this its depressing
Obviously you have never used a belt sander, so kindly STFU. I thin my own kitchen knives and have seen the tip of a F.Dick ProDynamic dissolve in a shower of sparks because I pressed the tip onto the belt for half a second too long. Belts can absolutely overheat a knife just like a "grinder" (by which I assume you mean disc grinding wheels).

>>12503605

So you're using something like a 2 inch belt at high revs? YOu can ruin anything if you're stupid enough. I'm talking about a 1.5 inch on a baby motor. Low and slow that is the tempo. You do that, you don't wreck shit. What you're describing is something like an 1850 grinder. without dousing.

>>12503577
just use very little pressure (and more passes if needed) and low grit wont remove more steel than a finer grit belt and cause way less overheating issues.

>>12503621

Oh I get sharpening, and doing a running pass. But folks here seem to think there's no variance in your passes, movement and speed. It's just weird.

>>12503611
I'm using pic related. Yes, it runs really fast. I bought it for thinning the whole bladeface (it doesnt work very well though, I bought the wrong one). The sander you described is indeed much better suited for sharpening, but would be more or less useless for thinning.

>>12503631

Absolutely. Two different animals altogether. But I like your setup.

>>12503657
It is works OK now, after a bunch of modifications. I had to cut away a lot of the protective black sheet metal panels that are wrapped around the belt, otherwise it would have been impossible to get the heel of the knife close enough to the belt because the panels would hit the handle. I have also removed all the protection from the grinding wwheel and have replaced the stone grinding wheel with a cotton wheel loaded with buffing compound. That works incredibly well for removing the final burr ( in literally one second per side, too) and leaves an amazing edge.

I have also found that buffing the whole bladeface after thinning massively improves cutting performance and stiction issues with food.

knives can be very dangerous. please be careful with them!

>>12503692
BTW if I had to buy another belt sander I'd buy one like this one, I bet it would work much better.

any whetstone recommendations?

>>12503692
RIGHT

what fucking compound colour do you use?

>>12503714
I use very rough compound (a brownish/greyish wax like ingot), I like the matte satin finish it leaves. I also have a hard felt wheel and fine green buffing compound that leaves a mirror finish but I dont really use it, at least for my kitchen knives.

>>12503710
For what knife? Among kitchen knife enthusiasts the Naniwa Aotoshi (aka "The Green Brick") is considered the non-plus-ultra for all knives made from German type stainless steel. It is also a gigantic XXL stone for commercial applications or something that will last you your whole life for home use.

Bump!