/ck/ - Food & Cooking

>>16216024
>thing I like is best thing, only thing of its sort you need; if you don’t own one, you can’t cook
>thing I don’t like is useless meme/crutch thing for people who can’t cook
I hope someday you can afford more than one knife, OP.

>>16216033
And I hope you learn to cook some day, stainless steel aficionado.

>>16216039
>implying I have to pick only one tool and emotionally invest myself in it for online shitflinging
I bet you only have one sort of pan also.

This is President of Stainless Steel. This man
>>16216024 is full of shit.

I've got a blue super gyuto and a vg10 paring. Tell me about myself please.

How bleak is your life that you’d feel compelled to create this thread desperately seeking human interaction? You should take one of your precious carbon steel knives and make some nice gutters in your wrists. I’m sure you keep them nice and sharp, just remember that’s it’s down the street, not across the road

>>16216047
Keep coping, this is delicious. More delicious than the food you pretend to cook.

>>16216065
>>16216059
>>16216054
>>16216047
>>16216033
Seething cooklets

>>16216074
You’re Chinese lol
A CHING A CHING CHONG

>>16216082
>BURGER! HAMBURGER!! BURRRRRRGURRRRRRR!!! HAM! BURGER! HAMBURGER! BURGER!! BURGER!!! HAMMMBURGERRRRR!!

>>16216072
>Keep coping with your knife assortment of various materials and styles
As you wish.

>>16216098
Post your sharpening equipment.

>doesn't have any because xhe can't cook and doesn't need to sharpen decor knives

>>16216114
>Xhe
Just say "they" you fucking tumblrite I hate your fake fucking gender neutral language we have "they" for a reason

>>16216114
I've got a stack of shaptons. You really want a pic?

>>16216059
>his knives were made in the current or previous centuries
NGMI

>>16216114
>Post your sharpening equipment.
Sure; the closest I have is a pic I took of a maguro bocho, but you can a bit of “my” sharpening equipment in the room below.

When they need sharpening rather than honing, I have it done by Tower Knives in Osaka, where they’re sharpened by people with more experience than anyone else has, on equipment better than anyone else owns, except for other professional sharpeners of high end knives.

>>16216257
So you don't own any sharpening equipment.

>>16216024
Moste cringe-worthy thread on /ck/ so far this year.

>>16216266
Post your sharpening equipment.

>>16216266
Why the absolute fuck would I blow money on tools just to do a poorer job instead of letting a pro with the best tools do it?

>>16216295
you can see one of my stones under one of my vintage mid-1800's knives above

>>16216297
>is afraid to sharpen knives by himself
So you admit you can't cook...

>>16216286
>stainless steel collector located

>>16216307
where?

>>16216319
>the bot can't click images
this is good shit, post more

>>16216362
i see three pictures in the thread and youre not >>16216257

>>16216307
>So you admit you can't cook...
Because I take the best possible care of nice things?
Sure, whatever helps you feel better.

Can I cook?

>>16216286
So many choices but this one is especially trash. "Unless you use only the tools that i use you can't cook" What trash logic

>>16216024
LOL, why on earth would anyone use anything but stainless? Silly neophyte.

>>16216426
I think OP was confident he was going to trigger people into screeching in an ‘epic’ bait thread, but instead received normal conversation that made him look retarded.

>>16216447
He does look particularly retarded, that much is true.

>>16216411
Beautiful stone, m8.
Here’s another pic I took at >>16216257
The two stones cost significantly more than any of the knives in the same case.

>>16216024
Impressive

>>16216426
>>16216447
>>16216466
lots of seething but you're afraid to post your stainless pot metal knives

>>16216601
>visits knife store one time
>pretends to have a degree in knife-ology

>>16216719
lol this micro dick chink

>>16216771
Post one of your knives and one of your stones.

>>16216024
carbon steel is great, but impractical when you live in high humidity. my carbon steel wood tools have to live in oil, fuck that for my kitchen shit

>>16216786
Seethe, Chang. No amount of carbon steel knives will ever change the fact that your dick doesn’t reach past your balls lol

>>16216762
>visits knife store one time
It’s a 30min train ride, faggot.
>pretends to have a degree in knife-ology
Lol what the fuck are you talking about? I only mentioned prices. You can read the tags for yourself.

>>16216601
A nice karasu is on my short list. Is that other stone a shiro suita?

It makes sense you would send that beast of a knife out to get sharpened.

>>16216828
those knives belong to the knife store dummy

>>16216828
>Is that other stone a shiro suita?
I couldn’t tell you; I’m by no means a sharpening/stone expert.
I just find it impressive that the place regularly sells ~$7000 stones.

>>16216864
>regularly
doubtful, also you're seeing tourist prices

>>16216307
>using stones
ah so you're just a bad troll, thanks for exposing yourself

>>16216224
Solingen steel is for germaphiles. Fuck out of here with your dirty steel.

>>16216869
I find it difficult to believe the people who spend that on a sharpening stone are tourists.

>>16216937
Still angry about Caesar too?

>>16216869
gearfags have no borders

>>16216097
>projecting this hard

>>16216257
>pneuma blaster
pic.

>>16216024
i have a $10 stainless cleaver and a $170 carbon gyuto. i use the cheap shit way more often.

>>16216984
Germany sucked dick back then too pal.

>>16216984
Caesars death was tragic but necessary to pave the way for Octavius and the eventual Roman Empire

I literally chew my food and spit it into the pan

>>16217088
>tfw no knoife loicense

>>16216024
I want a carbon steel knife, but I hear you have to wipe the knife between cuts? is this true?

>>16217088
>>16217128
https://www.youtube.com/watch?v=kQQZ2hje42E
do bongs really?

>>16217143
Only if you're slicing fish and if you don't want a patina to form on your knife.

>>16217143
No, it will turn a dull grey but it doesn't harm the steel. Just wash it off and dry it once you're done.

There isn't any way to keep it from staining but it doesn't hurt the knife. In fact, the greyish layer protects the steel underneath once it's uniform.

>>16217143
with a nice carbon steel knife you occasionally have to wipe away the tears running down your leg.

>>16217163
Brassicas will stain it too. There is no way to avoid it. But it's not an issue - the only people who would dare to complain about it can't cook (see OP).

>>16217161
how did you find my channel?

>>16217143
You'll likely end up with a ss clad carbon knife. That patina will protect the blade edge from rusting. I used to chop through an onion after sharpening to get the fresh exposed steel to react quicker, now I give it a little swipe with some tsubaki oil.

>>16217215
It's an oxide, it's not stainless. But the oxide does indeed protect the knife. See the Delhi Pillar for a good example of how oxidation can protect carbon steel.

>>16217013
>pneuma blaster
Yup, good old Japanese concatenation of English words.
Clearly it means pneumatic, but that’s not what it brings to mind.

>>16217161
Welp, I have a new fetish.
I never imagined an Englishwoman would do that, normally it’s Japanese girls.

>>16217231
Patina (/pəˈtiːnə/or /ˈpætJnə/) is a thin layer that variously forms on the surface of copper, brass, bronze and similar metals (tarnish produced by oxidation or other chemical processes), or certain stones, and wooden furniture (sheen produced by age, wear, and polishing), or any similar acquired change of a surface through age and exposure.

A patina is the result of oxidation. What are you trying to say?

>>16216257
>>16216411
>muh weeby iron sand ninja knifes tempered in oil squeezed from whale balls
imagine not relying on your trusty 100 yen Galaxy 777 untreated stainless steel knife from Daiso, stamped from a roll of the purest surgical peach can grade sheet steel and honed to perfection with space-age tungsten carbide CNC grinder wheels
A blade of legendary reliability, guaranteed to cut the first time, one time.

>>16217362
Patinas can be formed by other chemical processes. And I never used the word patina.

What are you trying to say, bot?

>>16217385
the only japanese knife i've seen under $500 which lasts is this one bread knife my wife got when she left home for college, it has no brand name, a plastic handle, and this insane multi-depth saw tooth configuration and I use it for cutting bread only. I will never be able to sharpen it of course, those teeth are reticulated as fuck. But it works great still.

It's like tool steel.

>>16217422
>It's an oxide, it's not stainless

This adds nothing to my comment. You're not correcting anything. Its just dirty noise.

>>16217385
This. There’s nothing that assravages me like other people enjoying things I don’t enjoy, and audaciously having a conversation about it on MY fucking internet.

You guys are so fucking gay lol

>>16217440
The KAI Seki Magoroku stainless-carbon cladded knives run about $40 at a Japanese Home Depot equivalent and give a pretty good balance between edge retention and not-rusting-when-the-missus-leaves-it-in-the-sink performance.
The only problem I have with mine is that extremely sloppy handling by a certain testicularly-challenged person in my household has caused a lot of water infiltration resulting in rust expansion of the fittings which split the polymer handle at the rivets. I noticed the newer ones seem to have rivetless handles which might eliminate this problem.

>>16217457
>got nothing
typical butt hurt bot posting, go back and get another psych minor

>>16217522
the only people who cook in my house (wife and I) know to wash the knife after it's finished being used so we never need to run into this situation

i confess that I have a wusthof isenstahl 'chinese vegetable knife' that's 8" long but it's my only regular use stainless knife

The only virtue of carbon steel over stainless in kitchen is that it is easier to sharpen so the only appeal is for people who don't have skill to sharpen stainless.
For anyone who can stainless steel is better.

>>16216771
do the chinese even make carbon steel any more?

>>16217591
Now had you said

>its actually called magnetite

It would contribute to discussion. Instead you're a vaguely correct, yet still pedantic fgr.

>>16217422
SS is a specific class of steel alloys, not just any steel that resists rusting

>>16217927
no stainless literally means rust proof within some set of bounds

also known as inox which means 'doesn't oxidize' or rust

>>16217927
>>16217956

> ss clad carbon knife

Y'all niggas don't read or write do you?

>>16218113
just admit you're wrong

no amount of pilpul can make oxidized carbon steel into stainless steel

>>16218150
Not what I'm claiming retard. Its just harder to rust once the CARBON STEEL CORE HAS FULLY PATINA'D.

>>16217143
Not really, but there is no point of getting one nowdays, except if you like how this oxidized patina looks or you can't sharpen stainless.

>>16218225
meh, you were talking patinas which isn't technically accurate

>>16218238
>patina
It's not about how it looks, it's just easier to sharpen and keep sharp if you care for it properly. Stainless is still inferior and most of it comes from China anyway, who knows what's in it.

>>16218277
>it's just easier to sharpen and keep sharp if you care for it properly.
Yes, like I told you, it's for people who are not skilled enough to sharpen stainless.

>>16218289
Doesn’t matter if you’re skilled at it, it dulls faster. It’s just a poorer choice unless you like want to throw your knives in the dishwasher and don’t mind the factory 45 degree edge.

>>16218551
>dulls faster.
Wrong

>>16216024
Imagine being a home cook and actually wanting anything more than an easily replaceable $15 knife.

Those high end knives are for people who need a quality tool that will handle 8 hours of abuse day after day. You don't need a fancy $100 knife just to cut your fucking onions for tonight's dinner. It is cool if you just want a fancy knife to have a fancy knife, but you are a fool to think that you actually need it.

>>16216065
Tranny claws typed this.

>>16218277
You're a moron.

>While researching carbon-steel knives (see related content), we learned that they require more care than stainless-steel knives because they can oxidize in two ways. Hematite—rust—is an aggressive form of oxidation that eats into the metal, creating a flaky, orange surface. Magnetite is a mild form of oxidation that affects only the outer surface of the metal; its presence actually prevents further corrosion. Magnetite turns carbon-steel knives a charcoal gray, giving them what we call a patina.

>>16218606
I'm fairly sure people who abuse their knive 8 hours a day just use fibrox and the likes. I often see those in cafe and other food places.
Meat plants where they do boning is prime example of knife abuse and they use knives like that too (different shape obviously). F. Dick knives and steels seems to be really popular there.

>>16218592
cope

>>16218627
You you sure about just 2 ways?
I have a carbon steel knife and it has patina formed mostly from onions. It makes it resistant against onions - it doesn't discolour them anymore, no smell, taste etc, at least not that much of it.
however its not resistant against lets say lemons.
if I remove this patina and make it form with citric acid it will become resistant against lemons, but onions will start to react with it.

>>16218667
Cope with what? With your inability to sharpen stainless steel knives?

>>16218671
Positive. Learn some fucking metallurgy. The internet is a vast place.

>>16218691
So what is the mechanism of what was described in my post is then or at least how reaction is called so I can look it up?

>>16218671

Just use fucking ferric chloride like I did in highschool. It makes circuit boards and strong patinas.

You 'wanna' feel special knife idiots are so young and tiring. If you're not a Tokyo sushi chef, or work at Nobu, can you park your dull obsession.

>>16218723
>patinas

Just special for you reddit haters.

https://old.reddit.com/r/chefknives/

Go diving.

>>16218698
you hit the bot's wall

>>16218698
Corrosion you stupid fuck.

https://www.hunker.com/12307612/the-effect-of-citric-acid-on-metals

>>16218754
no that's not it...

>>16218758
>Strong acids corrode metals rapidly. Strong acids react by oxidizing a metal, changing a pure elemental metal into a metal oxide.Adding strong acid to elemental iron will react to produce iron oxides or rust.

>Rust removal is one use of citric acid. Since citric acid is a weaker organic acid, it does not corrode iron rapidly.

So if citric acid doesn't corrode iron r a p i d l y, what does that tell you?

>>16218723
I just remembered the other chemical we used, ammonium persulfate. I built a bubble tank for it. I built an acrylic bubble tank that the chemical ate away and nearly destroyed a GCMS machine.

>>16218770
some other mechanisms are at play depending on the exact composition of the steel, how densely forged it is, etc

>>16218758
Oxidation. The reaction between a metal and air or OXYgen at high temperatures in the absence of water or an aqueous phase. The citric acid in lemon CORRODES the surface layer of the metal, exposing elements that REACT with OXYgen.

I'll say it again.

>Y'all niggas don't read or write do you?

https://www.engineeringenotes.com/metallurgy/oxidation/oxidation-in-metals-mechanism-kinetics-corrosion-metallurgy/43616

Its not fucking called lemodation.

>>16218787

All metal blends create different oxides. W2 is a whore because of the chromium. You need to learn the steel before you use it.

>>16218803
And oil quenched steel isn't going to patina without an outside acid exposing fresh elements. Please, I'm sure theres some votech course you can sit in on. We're specifically talking about high chromium carbon steel.

>>16218808
You don't create patina with oil, dipshit, you might create more forge scale. That's not the point. When you DO etch, it can make a mess.

>>16218819
Not at all what I said moron.

>oil quenched steel isn't going to patina without an outside acid exposing fresh elements

It's not going to patina until you take it to a grinding wheel

>exposing fresh elements

Or until the surface is corroded with an acid solution

>exposing fresh elements

Now what would that fresh metal be exposed to? Oh right. Oxygen.

There are knife forging classes you can take. Save up. 1095>w2. You got way more responses than you deserve. But again, this all started because you couldn't understand that a patina'd blade edge on a stainless CLAD carbon knife will provide a degree of rust resistance.

>>16218834
That's fucking obvious. You need low pH to etch anything. I don't have a goddamn clue what you're saying. I'm saying having nickel chromium and other additives EFFECTS the fucking etch. Jesus Christ I'm speaking swahili.

Acid + new chemicals = new effects on the metal.

>>16218848
>I don't have a goddamn clue what you're saying.

No shit. Usually happens when you don't read or write. We're not talking about an acid etch, we're talking about how citric acid facilitates OXIDATION. You steered the convo here. I was just telling the moron he's going to end up with a clad knife and he doesn't have to miyagi it every stroke. You had an issue with that. Just curious, how well funded was your high school? I know reading comprehension is the first to suffer, and the effects trickle everywhere.

>>16218884
>knives that turn grey over time are bad
>"miyagi it" as if this is a real thing
sorry buddy you fell ass backward into too many memes, you're like three memes deep

i bet you can't handle cast iron either

>>16218909
>>16217143

>but I hear you have to wipe the knife between cuts? is this true?


Again, reading comprehension. Thats what I'm referring to by "miyagi"ing it after every cut...

I do 95% of my work with a (supposedly) aogami super gyuto. When did I say carbon steel knives are bad?

>>16218937
You're talking to like 3 people. I'm episode b. Still don't know what you're yapping about.

>>16218937
Clarity in context helps a lot.

>>16218958
All three are bozos of the highest degree as well. Its not even bait at this point, its just you.

>>16218937
>supposedly
so it's a chinese knock off

>>16218971

Cool. I'm going to bed, enjoy.

>>16218966
Case in point. Guy can't read very well, but he thinks he can argue a subject he knows very little about. Parents, beat you kids before they turn out like this.

>>16218971
I'm not joking it's 3am here. So, go nuts.

>>16218972
Nah I've just heard varying reports about it. Its probably a custom blend very similar to blue super. Takes a screaming edge quick though. Some random forum post says they've confirmed its not technically blue super with the manufacturer, but who knows. Great for the $60 I paid.

https://www.japaneseknives.eu/a-44191734/hayashi/hayashi-dojo-as-gyuto-chefs-knife-240-mm/#description

>>16218976
But they all need to talk about lemons. Fuckers don't know about mustard. Or pH, or ferric chloride, or ammonium persulphate. It's kinda fun.

>>16218997
Turns out theres citric acid in onions too, just in a significantly lower concentration than lemons. W H O K N E W???! Wonder why that produces a slower, more even patina?

>>16218991

When I sharpened german tool steel, blue was the sign you fucked up. You lost the temper, but I don't know what shit you're working with. I don't understand most of you assholes. The far east must be weird.

>>16218991
>a random forum post has said your knock off knife is dynamite on that $7000 stone
when you hit that crack rock at the bottom of the bag that's all oily and rainbow colored you shouldn't smoke it

>>16219007
what is your cunting obsession with onions? WE KNOW ITS LOW pH. Holy fucking weirdo shit. Ok this is a troll mission I'm on .

>>16219019
not him but they are high in sulfur which can of course react with steel

>>16216024
What if I told you I have a carbon steel gyuto AND a stainless steel chefs knife? Would that blow your mind OP?

>>16219018

These idiots don't know that mirror stoned blades are next to useless. Let them learn after they're 25.

It's all fun until you learn how to cook.

You learn after 40 to stop pretending and use a 400/800 so you can cook something. Polish your stupid fucking blades to 8000 as a kid.

None of you stupid assholes are going to carve a high fat Ahi Tuna for anyone important. Grow up and make real food. Look to Thailand if you've decided to grow up. Stop fucking around with silly high carbon knifes and get a spatula. OK?!

>>16219016
>a Japanese exotic, high-end steel made by Hitachi. The "Blue" refers to, not the color of the steel itself, but the color of the paper in which the raw steel comes wrapped.

I found this in a review someone did on the nakiri version.

>I can not tell you any more than what our rep in Japan said.
"Regarding the item 11.011.03 the knife is made of blue steel #1. We
have asked the maker for details about the blue steel. However, the
maker was saying the information is their business secret . The only
thing we are sure about the steel is that it is the super quality blue
steel." ... He has been making these same knives for over 15+
years, and the quality has been consistent.

So who knows. Great knife for $60.

>>16219048
I take my razors up to 16000. I don't really sharpen the knives up to 16k, but a few stropping passes only helps.

>>16219038
a couple stones and a strop will do anybody

wheels are for an industrial setting, too much heat too even with water

>>16219090
>So who knows
yeah it "might" not even be in blue steel, who knows?

meanwhile people know blue steel which has its own definition outside knife wonkery

>>16219107
People know blue steel from Zoolander you fucking sperg. hrc testers exist. Its certainly a mid 60s high carbon knife. Sharpens like aogami. Takes kind of a glassy edge that my vg10 and the various straight razors I've sharpened don't.

>>16217215
Stainless steel clad carbon knives are not what you think they are. I have a few of them. It’s a core of carbon steel with sheets of stainless steel welded to the sides. This makes the edge carbon steel and the sides rust resistant. They are two total different alloys and you cannot somehow wipe the knife to create a “patina” which adds chromium and vanadium to the alloy while altering the carbon content.
I feel like we’re trying to discuss air combat tactics with someone who got all their knowledge from Gradius

>>16219127
>blue steel from Zoolander
>things exist generically
>it can be certainly dated through fagging in forums
>etc
listen buddy please this is getting very botty, just calm down

the point of the thread is, stainless is garbage, even the good stuff

now unless you're getting your kitchen cutlery from the gendai it's not worth worrying about

>>16219156
Thats not what the tsubaki oil is for... Is that what has you idiots confused? I used to FORCE a patina quicker on the exposed reactive edge to prevent rust. Now I just oil it after sharpening to prevent rust and let the patina happen slowly through use. Jesus fucking christ people.

https://www.chefknivestogo.com/tsoilst1.html

>>16216024
>cut lettuce, salad tastes off
>cut pineapple, the room stinks and the pineapple is ruined
Carbon is shit for so many reasons. I have a cleaver I love for shaving things super thin, but fuck using outdated technology.

>>16219267
>things that don't happen
stop putting it in the dish washer

>>16219209
anon, you’re right. This guy >>16219247 is some kind of bot that responds to keywords but makes nonsensical replies. It keeps throwing up links, it might be some kind of experimental advertising bot.

>Oh, hey, what's going on in this thread
...
It's like three schizos arguing in the day room before their new clozapine dose kicks in. What is _wrong_ with you people?

>>16219308
i find it takes a schizo to even really be familiar with the brand names of the various drugs out there, most of which have failed for "xer"

>>16219267
There are people who don't have enough taste buds or maybe just tolerant enough to this kind of taste.
I've seen people boiling acidic stuff in cast iron and they never noticed a thing and when asked what's with that taste they were genuinely surprised.

hate this thread, stop shit talking my $150 japanese knife...

>>16219315
Good thing I don't know the brand names, since I'm not an American - we just use the actual drug name in Europe, schizo...

>>16219308
/ck/ is the board for peacocking.

>>16219285
> you cannot somehow wipe the knife to create a “patina”

>thats not whats happening

reeeeeeeeeeeeeee