/ck/ - Food & Cooking

>>17305498
Ok

>>17306540
Yikes. It's so bland and boring looking. Real chefs use unique knives with personality. At least dirty that shit up to give it some character.

>>17306566
Your mom wants you to take a shower tonight.

>>17305498
BUCK and I’m ready to FUCK

>>17306635
NOICE that’s more like it!

Heavy cleaver. Normal knife is put aside for sharpening.

>>17306635
He said post YOUR knife. That looks like an image you found on Bing

>>17306857
This looks like a pic you saved from leddit

>>17305498
based

>>17306540
>stainless steel

>>17306635
>not the rare carbon variant

>>17306842
that's literally the worst knife anybody has ever posted to /ck/ no joke

>>17306857
>stainless steel

>>17306635
based buckbreaker

>>17305498
>the psychopath
>>17306540
>the sociopath
pottery

Really need to oil up my cutting board

It’s the easiest knife I’ve ever owned to keep sharp .

>>17306635

>>17308548
is that carbon steel seasoned?

>>17309191
>oil
The most important thing you do to a wooden cutting board is regularly soaking it in salt water. Salt goes deep into the wooden pores and crystallizes, making the cutting board waterproof and also resistant to bacteria.

Shun pocket knife mothafycja

>>17305498
Based chopper bro

>>17305498
>>17310890
>can smash garlic fast af
>can be used as a bench scraper
>cool and weighty
>can be used as a chef's knife

is there any better knife? chinese cleavers kick ass

>>17305498
I have 2 shun knives i use 90% of the time.

Just upgraded to a santoku

>>17311512
words mean nothing

>>17305498

>>17311504
I never understood smashing garlick with your knife. seems hazardous and not very kind to the knife. or the garlic.

also should i get a cleaver? i have to turn a 2.5lb chuck roast into bolognese today and all I have is a normal chef's knife

>>17312166
how would it be hazardous? you don't have to smash it down. just place the knife face down on top of the garlic, make your hand into a fist, and just apply pressure until it's crushed enough to come out of it's skin.

>>17312536
no, I don't like the sound of that

Im a fucking retard

>>17305498
Can't beat the classics.

Gyutos are better than Santokus

>>17312724
what's that beauty on the far right?

>>17313841
not him and idunno but it's some japanese scam. my friend has some of those and they were like $300 each

150mm Hitohira honesuki with a paduk handle, its sort of a honesuki/petty hybrid as its got a 50/50 grind. Price was around 150cad. Solid knife, break down a lot of chickens with it.
>>17313847
>>17313841

>>17313847
>>17313869
hmmmm alright, how about that shovel on the far left

>>17313882

Same anon as here >>17309191 should I go for a nakiri in the same series as my chef's knife (first link below) or try something different like this carbon steel knife (second link)?

https://www.cleancut.eu/butik/knifetype/nakiri/nakiri_ogata-detail

https://www.cleancut.eu/butik/knifetype/nakiri/nakiri_matsubara-170-4037-detail

Just how quickly do you have to wipe carbon steel clean and dry before it starts rusting?

>>17313882
CCK butchers knife, its a fucking behemoth. You can get them for around 100CAD. It was a gift, feels great for breaking down huge whole pork shoulders and stuff, but its pretty thick and heavy, takes some real getting used to.

>>17314353
Not him, but I own a lot of carbons steel knives and have never had one rust. At the beginning, very very often, keep a clean and dry rag handy only for wiping. As soon as you finish cutting the ingredient, wash and wipe. Eventually youll build a patina and the knife will become more and more resistant to rust. Stainless cladding or kuroichi finishes (the black finish) will prevent rush a lot as well.