/ck/ - Food & Cooking

everyone in this thread is a faggot

Fibrox is an effective affordable knife. You won't want anything else.

(full knife)

>>18246492
if that was true japan's knife industry would be dead

How the fuck do you guys keep the right angle when sharpening by hand? My results are hit-and-miss. Sometimes I get it perfect, sometimes it comes out not much better than what I started with.

>>18246502
I don't hold it perfectly, but I try to err on the side of going too low rather than too high because going too low doesn't really hurt anything

>>18246497
Fortunately for them most people are easy to scam.

>>18246480
'Broxchads working OP into a shoot. Sad!

For me it's Fibrox.

Dumping basic knife guide for beginners so new anons can read it and to reference once the same questions inevitably appear.
(1/3)

>>18246587

>>18246593
(3/3)

>>18246587
>>18246593
>>18246618
tl;dr get a Fibrox

>>18246620
Mercer is better these days.
Victorinox sat on its laurels and reputation.

arent tomo naguras supposed to match the base stone? why is the danish autist selling a bunch of naguras labelled tomo "extras"

>>18246646
The best tomos are a piece of the same stone, yes. I have a handful of hard to super hard stones I use as tomos depending on what I want to do or what stone I'm using. The term is sort of a catch all for a finishing nagura.

>>18246480
Okay anon it was funny for the first few threads.
It’s less funny now.
Please learn a lesson.

thoughts on the masakage yuki 210?

>>18247139
the nagashima hirosaki 210 is better

>>18246502
Start out with a guide so you get muscle memory for what the right angle is.
Use the Japanese 2-handed technique instead of Western-style slicing it across the stone.

>>18247139
I almost bought one but went with something else instead. they look like a good deal

>>18247139
my thoughts are my Fibrox is better

>>18247365
Prove it.

>>18246658
a lesson?

So it seems misono is the only real quality manufacturer, anyone got any recommendations?

>>18247924
yeah, try a Fibrox instead of paying an arm and a leg for knife, japanese

does gradually diluting slurry on a jnat with more water really make the slurry finer

why do some people hate Japan so much? I don't get it. I was never an anime guy, and anime pfps rub me the wrong way for sure, but I never held that against Japan. I do think they are sort of a pathetic country with their pornography and children's entertainment, but I don't hate them. some people seem to think nothing Japan does can ever be good and we must reflexively hate or doubt everything they do. maybe it's because I have some background in crafts so I know that Japan makes some really unique and high quality products like their variety of traditional papers, whereas most people only know playstation and anime. anyway I'm not poor so I own a japanese knife and I love it.

>>18248132
it's probably just a reaction to the weaboo and anime culture here by 2016-era ppl

>>18248128
Yes. Working slurry for a long time will have a similar effect. Just water or trace slurry works similarly, but just water can be tricky if you're doing that as a last step when honing a straight.

I only use butter knives and serrated. What do you anons use these expensive knives for?

>>18246480
>patina
are you cooking your knife?

>>18248132
why do weebs hate not-japcrap so much?

>>18248275
Marketing.

Is fibrox some kind of metal?

>>18246480
>choil isn't rounded
please tell me that knife wasn't more than $50

>>18248306
it's a special proprietary molybdenum vanadium steel which is also alloyed with copium for improved Reddit performance

>>18248308
it's an aesthetic decision. most won't get it

>>18248322
looking at the finish of the thing it looks like whoever made it just cheaped out.
>>18248318
Fibrox is the handle, not the steel dumbo

>>18248275
maybe your fibrox isn't as good as you think it is

Knives that aren't dishwasher safe are useless.

>>18248393
Nice ergonomic handle

>>18248393
imagine saying that while posting absurdly overpriced japcrap. if you're buying a $2k knife, how many times are you going to even use it in your lifetime? Or will it forever stay in a display case while it rusts away?

>>18248398
I will put you in the dishwasher

>>18248403
ergonomics, that pseudoscience! go on, hold your sad rubber—my fingers grip cold iron.

>>18248657
>ergonomics, that pseudoscience
Do all your chairs look like this?

>>18248734
do yours look like this?

>>18248794
keep projecting, faggot

>>18248734
do you think comfortable chairs weren't invented until the twentieth century?

>>18248227
Cutting.
Not having to saw everything you need to cut for cooking is a much better tactile experience. Being able to essentially drop a knife through food makes cooking so much better. Mincing garlic is a breeze, onions don't make you cry, peppers dice in seconds.

>>18247933
I have a lot of arms and legs to spare
stop being poor

>FKM Honesuki vs Misono UX10 Honesuki
>AUS8 vs "Swedish Stainless Steel"
>58 HRC vs 60 HRC
Which one should I get? Please ignore the price.

Not really knives but /ck/ rarely talks about actual cookware. I got meme'd on by Kenji and his stupid wooden spatulas and ordered one of them. Are they really all that great?

>>18249547
You didn't get "memed on" you're a gullible retard

Rate my knives

>>18249620
They're fine, I don't like the grips on any of them and I hate knives that have all the bumps and shit on the thick end because why? Seems sharp/10 but aesthetically not my thing.

>>18249620
CONSUUUUUUME/10

>>18249404
Ignoring price and everything, how often do you use a pairing knife? If you use them a lot then go for it but I never understood why home cooks consider them a "must have" if you already have a chef's knife.

>>18248227
Sounds like you only use knives to east prepared food, which is fine. But if you cook for yourself, owning and taking care of a nice knife makes cooking enjoyable.

>>18249644
I agree on not liking decoration on the upper too.
Especially a pain when you have to thin out a blade or want to put on a different edge angle and now you're grinding away part of the decoration.

>>18249650
More like PRODOOOOCE, I use them for work

>>18249657
I never use a paring knife. This one is specifically for deboning, very thick and such.
And I debone stuff pretty often, since I raise my own animals.
>inb4 use a Victorinox
Already got that. Pretty nice but I'd like to try something different.

>>18246480
What is that knife?

>not buying your globohomo japanese knifes ground by qt3.14159's
smdd
https://youtu.be/Q-8dnpiEePk

>>18249657
I have a tojiro honesuki and I've found it to be the best general purpose household utility knife I've ever owned.

I can count on one hand the number of times I've actually used it to prepare food. I wanted to, but I keep finding myself using my gyuto or petty knife for that stuff.

But its thickness and length make it perfect as a household beater knife.

>>18249772
I say go for the FKM, the Misono is too pretty to use as a beater. I've gone through that "I wonder what the fuss is all about" stuff and bought the unitasker knives. I don't regret it but I'd be surprised if you ended up using them for their stated purpose. If you ever watch those youtube videos of japanese chefs using these things, the kinds of cutting they do are unusual in western cooking to say the least

>>18250245
jiro nakagawa sujihiki

>>18249620
hard to tell from this image alone. the one on the left looks a bit chunky, how does it cut?

>>18249752
Fair enough.

Shit weeb knife fucked up my hand. Constant pain because you're just holding a stick.

do you guys prefer 210 or 240

>>18250672
180 honestly, but 210 is ok
I lived with a small kitchen for 20 years and I got used to slightly shorter knives

>>18250672
250 is the minimum.

>>18250261
The Deba? It's pretty sharp. I use it to fillet whole fish

>>18251115
ooooh that's why it looks like that. I wondered whether it was a big deba. I guess it was kind of obvious, but I so seldom see them in these threads.

the knives on the right—are they those OEM vg10 knives that get sold under a hundred different house brands? and why do the edges look all fucked up?

>>18250672
Got a 10" fibrox because it was cheaper for some reason ($47 cad at the time) and I think I'd prefer a shorter knife. Having a kitchen with shit layout is part of that though

>>18251209
I don't know the head chef at my job ordered me the Sujihiki knife for me since I was training for sushi and never bought a knife before then I bought the Gyuto for home use. It's probably because I'm an amateur at sharpening knives

I never use my $500 knife because I am too scared

>>18246540
>scam = anything I don’t like or can’t afford
ROFL never change, screechy zoomfags.

>>18249644
The texture on the top is to help with food release, otherwise water tension can suction the food to the blade and you have to constantly wipe it off to chop it.

I might make a one page infographic that doesn't overload people with stupid shit, just gets straight to the point browbeating them to buy a whetstone and a japanese gyuto

what's the cheapest place to get a Fibrox in Canada? I'm sick of listening to all the cope, I need to know how they actually compare against good (Japanese) knives

>>18252829
I've been tempted to do this before as well. Maybe ebay has a used one?

Is Hammer Stahl a good brand? I really like how the handles look, and a local store has their knives. Not as expensive as Wustof, so wondering if anyone can say if they're garbage or not.

>>18253012
>I really like how the handles look
I implore you to reconsider

>>18253012
>Is Hammer Stahl a good brand?
These faux-German names usually indicate the opposite and I will disregard any brand pulling that shit, even in this case as they're seemingly a spin-off of a more established US stainless pan maker. The handle looks gimmicky IMO and is not made out of real wood.
Why not save up for a good knife not made in China? Or simply buy used, there's no reason to buy all that cheap shit simply because it's new.

I bought some sharpening blocks a while back but I can't seem to get the technique down. I think I am grinding away at the knife but it isn't getting any sharper... what is the secret?

>>18253111
Learn how to create a proper burr and remove it.

>>18253012
>made in america
hard to say
could either be great, could be terrible
american made stuff is a strong hit or a strong miss these days

I need a good quality Sujihiki, price range $200 or less

>>18253125

>>18253141
you got a preferred length?

>>18253183
It needs to be bigger than my peepee, Saul.

>>18253141
europe:
https://www.cleancut.eu/butik/knifebrands/shiro-kamo-4-series/shiro-kamo-black-dragon/sujihiki2013-08-22-12-33-182013-08-22-12-33-18-4-841-detail

usa:
https://www.japaneseknifeimports.com/collections/in-stock-items/products/zakuri-270mm-aogami-super-kurouchi-sujihiki
https://www.chefknivestogo.com/shkayobl26.html
https://bernalcutlery.com/collections/tosa-tadayoshi/products/tosa-tadayoshi-270mm-sujihiki-aogami-1-oct-ho-horn?variant=37613330989208

canada:
https://www.toshoknifearts.com/collections/sujihiki-220mm-240mm/products/baa-ac252afsj240ta-ga240

my 2c

>>18253183
Not really, whatever works best for majority of applications.

>>18253391
Any stainless recommendations?

>>18253496
yeah I recommend killing yourself if you can't handle a non stainless knife

>>18253408
Get a yanagiba instead

where can i get a small knife(<=3'') with full tang

>>18253162
Guess the site only talked about their pans then when it came to being made in the US.

>>18250672
people pushing 240 all the time usually are compensating for something else being too short

>>18254553
I find 240 feels better for almost everything, the only reason I prefer 210 is because 240 feels a bit unwieldy for mincing garlic and onion

>>18253496
please don't go stainless anon, it's going to be such a letdown

the knives recommended were pretty much all blue steel and that's at least not quite as reactive as white, I think you can handle it. just develop a patina and then wipe it whenever you put it down for a bit. really not so difficult, and the trade off is these will get nice and sharp so you can make beautiful easy slices.

there are stainless steel knives which can perform like these but they're going to cost a lot more money. and they're boring

>>18254688
just about the only thing I like a 240 for is cabbage and even then it's not THAT much better

granted I'm not a Real Chef(tm) and I don't spend all day breaking down an entire steer every day

>>18246490
I disavow

>>18254726
normally I'd bitch at you but for a suji this is true, there's no point in getting a stainless suji, keep the stainless to your veg and general purpose knives

>>18246540
fortunately for them there are people who are not poor and who care about quality

>>18253391

Appreciate it, hard mode could you find any for $100 or less?

>>18254726
What's wrong with stainless, isn't it easier to maintain? Also fish and sushi is very wet, wouldn't that fuckup a carbon blade?

update of my wall of norminess.
Added the Grohmann i bought last week.
I know, too many bolsters....

>>18255180
>What's wrong with stainless, isn't it easier to maintain?
the stainless knives in your price range will generally be harder to sharpen and you won't be able to get them quite as sharp. also they will dull faster. there are some better stainless steels if you want to spend $300+ but they're not going to outperform a good hitachi blue or white

>Also fish and sushi is very wet, wouldn't that fuckup a carbon blade?
wet isn't an issue. the knife will quickly form a dark layer on the surface that more or less protects the iron particles underneath from reacting further (under normal use conditions). water is only an issue when it is left sitting on the blade for a long period, e.g. if you put down your knife while it is wet and go away to do something else for a bit. with acidic foods this will be even worse

you probably aren't going to accidentally fuck up your knife as long as you don't do anything retarded like putting it in the dishwasher, leaving it in the sink, cutting onions and then leaving it out overnight without cleaning it, etc. early on most people get scared straight by cutting a citrus fruit or tomato something and leaving it for five minutes then discovering the blade has turned a scary brown colour. that's what happened to me, it wasn't serious and my knife is fine but it did teach me a lesson. You can always remove that patina with abrasive polishes and such, so if you turn your knife brown it's not ruined.

Also, the darker the patina gets the less reactive the knife will be. So it gets a bit easier over time

>$100 or less?
I can't in good conscience recommend those. You could get something that works, more or less, but for 200 you can get a beautiful hitachi steel knife that will be a joy to use. I have owned cheaper knives that were good for what they are, but they don't hold as sharp an edge so they won't be as good for meat

>>18255113
yea I think I'm less full of shit than usual on this one

>>18255180
>fish and sushi
by the way the traditional choice of knife for these would be a yanagiba. a sujihiki is more of a beef and pork sort of knife. but I can't speak too much on this because I have no experience with those knives since I don't cut much fish.

>>18255278
with that said (sorry for spamming) many professionals do prefer a sujihiki for fish and sushi because it's easier to sharpen and pretty much does anything a yanagiba does.

so this isn't to say that you shouldn't buy one, I just felt I had to mention it

>>18255261

What do you think about this one?

https://hitohira-japan.com/collections/in-stock-1/products/aaa-171tm-24-fa240

>>18255218
why do you have so many almost identical knives?

>>18255459
looks fine, but keep in mind they will charge 30 usd for shipping and you'll also have to pay duties on top of that so it'll likely be over your budget

>>18255218
why have you chosen to be racist against the japanese

>>18255529
>>18255577
This, how can he possibly browse these threads on a daily basis and restrain himself from buying an octagonal wa-handle k-tip 64 HRC 15cm aogami super petty with hammered black finish, which would probably be the polar opposite of all his current knives and stick out like a sore thumb.

>>18255529
They're not identical, but ya, theres a lot of cross over on them(the slicing knives are basically the same). Its cause these are just what i find cheap while shopping at junk stores.

>>18255577
Like i said to the other guy, cheap finds at junk stores(except the Zwillling's. The 7" chef was a bed bath and beyond sale where nabbed it for like $40cnd, and the pairing knife was from some safeway promotion where you collect stamps from purchases and trade them in for zwilling stuff). I live in the middle of Canada, so japanese knives are very hard to come by, especially 2nd hand.

In total, that entire knife collection has prob. cost me $150. If i were to actually spend money for stuff at normal retail prices, i would have some japanese stuff... Cause when you're ACTUALLY paying $100 for a knife, the value proposition for zwilling or wusthof is shit compared to mac or even shun.

>>18255816
normally I call everyone who buys German a faggot. but being thrifty is always based, so I won't this time

>>18254726
Stainless is simply objectively better today.
The level of sharpness you can get today from affordable 440c/VG-10/equivalents is on par with the best of carbon steel and the benefits to durability and ease of care make them no brainers.
Carbon steel is only for art pieces where the patina becomes part of the selling point, or people making knives out of scrap metal.

>>18255932
>The level of sharpness you can get today from affordable 440c/VG-10/equivalents is on par with the best of carbon steel
this is the point where I stopped reading

>>18255937
Your placebo is not the same as real world edge analysis data demonstrating that the edges are effectively identical and the issues with large carbides causing problems for stainless knives was solved decades ago.
There is no reason to get a carbon steel knife unless you're aiming for an art piece that takes advantage of the patina, or are buying a home forged knife from a maker that can't afford stainless stock.

>>18255944
"stopped reading" applies to your future posts too, buddy

>>18256058
There is no bliss in ignorance.

>>18255932
>>18255944
based and truthpilled
>>18255937
>>18256058
unbased and placebopilled

scienceheads be like "have you considered maybe that your experience is worthless because you are easily deluded? hey why are you ignoring me? are you afraid of the truth?"

>>18255944
I'm not that retarded anon that is throwing a tantrum about "stopped reading", and I only own stainless knives personally, but from experience/using knives from friends, isn't it the case that carbon steel is substantially easier to sharpen?
I've noticed that when you have a stainless and a carbon steel knife with similar performance, the stainless takes much more effort to sharpen (maybe due to the chromium? Not sure). For me that marginal increased effort when sharpening doesn't change the fact that I prefer stainless since I don't have to worry about stainless getting wet or touching the wrong ingredients for too long or any such issue, but that would be a valid point in favor of carbon steel no? Or is that difference in shapening in general not real and I am just poisoned from my anecdotal evidence?

>>18256375

>>18256378
>isn't it the case that carbon steel is substantially easier to sharpen?
That's a myth. They're the same. These problems were resolved in the latest gen of stainless steels.

>>18256400
What the fuck is the "latest gen"? VG10/VGMAX/440c I assume?
As I said I only noticed it with my knives in comparison, but I am comparing those to 2 carbon steel knives by friends, that I sharpened only once a while back, and it could totally have been placebo. Thanks for answering anon

>>18256409
>As I said I only noticed it with my knives in comparison
n=1

>>18256415
Why are you trying to argue with me when I agree with you? kek.

>>18256419
You will submit to science. You will stop asking questions. You will not bring up personal anecdotes under any circumstance. You will not presume to offer data.

>>18256453
Stop trying to false flag and take your meds schizo. On the offchance you are trolling, stop, pretending to be retarded is no different then being a retard.

>>18256378
Depends entirely on the type of stainless blade you have and the type of carbon steel blade they have.
There are many different steel grades for both.

>>18256515
Yeah, I guess I could have guessed as much. Thanks anyways.

oh great, another worthless digression about "science". all I'll say on that is that everyone on the internet seems to think science means knowing how to cite the NEJM, being a vaxxhead, watching YouTube videos. meanwhile science is actually about holding things in your hands, reading histories, talking to angels, etc.

what am i supposed to use for hanging hair test if i am a bald man with no wife

>>18256700
it's a knife, not a razor. I wouldn't bother.

First time
>At friends apartment at college.
>Just bought my first katana from a knife show (I was a weaboo)
>Drinking with friends
>Show them my new weablade
>Try to place back into scabbard
>Thumb slips on grip, drop it, blade stabs 3" through the floorboard
>downstairs neighbors too high and drunk (underage and illegal drugs) to call the police.
Second time
>In kitchen
>Showing friend knife skills
>Exaggerating
>Point at throat, to illustrate how serious I am
>Misjudged range
>Almost slice his jugular
Third time
>At parents house.
>Just bought a switch from a guy
>Get home
>Try swapping blades with another switch I had
>Forgot the other switch blade was busted.
>Undo latch
>Blade springs open
>3 stitches
Fourth time
>At my new house
>Playing with a friend's white #2 gyuto
>Somehow, accidentally release handle
>Knife falls to the ground, slices my leg
Fith time
>Showing a friend how to use it
>No idea how but he started having seizures after he got the vax
>Show him how the knife works works, Give him a tomato
>He has a fit, drops knife, slices me in the leg in the same place as before
Sixth time
>Thought maybe the house was haunted
>Grab a knife
>Physically secure my grip, (duct taped to my hand) with my fingers out of the way
>Re-enact slicing on a cutting board
>Knife falls out, cuts my leg
Seventh time
>Friend brings over a used Lamson, wants me to look over it
>I grab it and the blade falls out of the handle
>Didn't even realize the thing was sharp.
Eighth time
>Friend brings over his WW2 bring back Wazikashi
>I had no idea how swords worked.
>He's showing it off to me
>I start swinging it around and decided to try and hit a pillow (I thought it was dull)
>Swung too hard for some reason
>Sliced into my couch
Overall you shouldn't feel too bad about cuts, small amputations and other knife mishaps. It's part of owning knives, and you should get used to them.

>>18257099
I hope those knives you dropped are ok

here are my mishaps:
1
>13 yo
>at grandad's cottage
>he has a swiss army knife
>check out the blade
>touch it with my finger
>this doesn't even seem sharp? it's not cutting my finger?
>run my finger along the blade
>turns out it's sharp
2
>15 yo
>modifying my xbox headset
>cutting through plastic with a boxcutter
>finger applying pressure on other side
>its ok because I'll switch method when it gets too close
>almost halfway
>suddenly goes all the way through and through my thumb flesh right down to the bone
3
>got a shun, my first sharp knife
>washing it the way I always washed knives, using my fingers to feel the knife surface and scrub it
>accidentally run one finger along the edge, ouch
>the very next day
>washing the knife, being extra careful this time
>run my finger along the blade again somehow, exact same way
4
>trying to reprofile an old little knife that had belonged to my late grandmother, for practice
>have it clamped, blade facing down
>using a bit of sandpaper around a little block of wood
>somehow choose a bad angle to sand at, and jam my finger up into the blade, which was actually pretty sharp by that point
5
>sanding a knife
>run my finger along the blade accidentally
>this happened twice over the course of a week
6
>sanding the spine of a knife, holding knife upside down
>flip the blade over to check my work
>raise my fingers to the spine at the same time knife is turning over
>slices deep through my index fingernail
7
>one week ago
>just got back from working outside all morning, the sun heated up my brain too much or something
>take the pin out of my gyuto's saya
>holding the saya, not the handle
>handle is facing down
>blade starts sliding fast toward the ground
>panic, try to stop it
>press my palm into the heel of the blade

I think I've forgotten more than a few. Sadly no samurai swords and nothing cutting my legs. Your post was much more entertaining

>>18257099
>>18257241
/k/eep trying.

I'm going to be upset if that anon doesn't buy a rustic aogami sujihiki in the end. if he gets a tojiro dp vg10 instead I will be inconsolable

>>18257387
that would be nice
I hope you'll kill yourself

>>18257099
I have never cut myself ever

>>18251987
>>18255131
The quality of Fibrox is just as good, though. How is it screechy or poor to acknowledge this? Do you also own DeWalt power tools and get upset when people point out Mikwaukee is just as good?

>>18257931
Your little analogy is backwards there, buddy. De Walt is shit and no one would have a problem with you saying Milwaukee is just as good. Of course it fucking is. It's Milwaukee. But if some uppity fag came up to me on site to whine to me about how his 40 dollar harbor freight trash was just as good as my Milwaukee, I'd probably beat him senseless with my extra battery

>>18257931
>The quality of Fibrox is just as good
and that's how I know you never used a good knife in your sad life

POST YOUR FAVOURITE STEEL RIGHT NOW, AND TELL ME EXACTLY WHY YOU LIKE IT, KNIFELETS NEED NOT APPLY

>>18258566
440C, it triggers allergies in knife hipsters and doesn't afraid of anything

>>18257867
you too

>>18249404
how many chickens do you break down in an average week?

I bought a honesuki and it was a very stupid purchase. I have only used it twice

>>18258794
You sound like a burakumin. I bet you thought it would be a great「tōshi」, how you would wake up to a warm, healthy asa gohan to start off your long day. Maybe, you even had a couple thoughts about all the other nifty little uses you could find for the thing, how it would help you cook healthier meals in general, shed a couple pounds off the old gut, boost your confidence around work and with the onna. Yeah, maybe that honesuki would start your life cooking again, wouldn't it? I can see your strained hands holding the box and reading through it carefully on Kappabashi street. A little bit pricey, but you're the type of guy who thinks everything is more than you can spend, aren't you. And look what happened to you. Look what the honesuki did to you. Fucked you over, and made you sharpen it like a useless bitch. You don't even fucking like yakitori. Piece of shit, you've been repeating those three words your whole life, haven't you. Yeah, how was work after that piece of shit fucked you over? I bet it was on your mind the whole day, you probably didn't say shit to nobody. Can't be telling people about your mistakes. How your little fix yourself plan, failed you. Don't want people to start thinking you're the failure. You're the piece of shit, all along. You don't want that do you? You don't want to be the piece of shit everybody secretly whispers about, do you? Was your otōsan a piece of shit like you? I bet he never had a honesuki. He had a onna, a sukiya-zukuri, a shūshin koyō. I bet it's boning you the fuck alive, isn't it. Comparing yourself to him. How one day when all the nikujū runs our of your life, you'll discover how you're nothing more than burnt shit to be scrapped off and thrown in the trash.

>>18258566
white #1

it just works

Are there any good quality American knife companies these days that don't just make meme knives that cost $300?
I keep running into companies that just put out the stupidest knife designs I've seen at ridiculous prices.
Something more sane in price and design, ideally. I've heard that Lamson is kind of bad.

>>18257099
>It's part of owning knives, and you should get used to them.
No, you are just shit at handling them.

to all the haters and naysayers who insist a fancy knife is worthless to a home cook, let me tell you why you're wrong.

every morning I make myself a carrot salad from farmers' market carrots. as per Ray Peat's instructions I try to cut lengthwise to preserve the long fibers

carrots are not fun to julienne, and when it gets too difficult I am tempted to give up and eat something else instead. this is where the japanese knives come in. having a very expensive japanese knife makes cutting carrots not only easy, but satisfying.

this has improved my diet immensely and makes the knife worth every penny for me. I know this is a marginal and possibly unique case, but use your imagination here. there are likely many others who, like me, have some niche reason to want a very good knife. not only that, but having such a knife makes doing prep work in your kitchen more smooth and carefree in a thousand little ways, and since I make dinner every night I consider it a real quality of life improvement.

>>18258794
my monthly average would be something like:
~4 chickens
~2 rabbits
~1 lamb

>>18258794
which one did you get btw?

>>18259799
the hap40 one from cktg

>>18259314
100% bud. Love using my knives and even $500 isnt that much for something that you will use and enjoy for a lifetime. People spend that much on pizza in a year and it just makes them fat lmao. If you dont see the point of a nice knife then dont buy it simple as

>>18253391
>usa:
>https://www.japaneseknifeimports.com/collections/in-stock-items/products/zakuri-270mm-aogami-super-kurouchi-sujihiki
>https://www.chefknivestogo.com/shkayobl26.html
>https://bernalcutlery.com/collections/tosa-tadayoshi/products/tosa-tadayoshi-270mm-sujihiki-aogami-1-oct-ho-horn?variant=37613330989208

I'm not feeling any of these, any other options?

>>18259949
https://www.bladehq.com/cat--Kitchen-Knives--256

>>18259949
maybe there are, but there isn't that much out there under 200 for sujihikis. they're not as popular as chef knives

is there something in particular you don't like about those options? what are we looking for exactly?

>>18259174
No, the best you can do is find some shitty hobby as a business pity purchase sold by a white lady whose husband used to work on wall street before they realized that money isn't everything and bought a $2 million cabin in vermont so they could fuck around and larp as old timey artisans selling leather goods and smashing pieces of metal to be sold for $300.

If you want to drop $300 the only game in town is japan, if you just want something that just werx, again, the only game in town is japan, basically the only game in town is japan.

>>18260195
I wish fr*nch dogs would step up their game. I love the look of sabatiers but apparently the qc us atrocious. Warped/twisted blade etc. Wouldnt even care about the soft steel if they could make a straight knife.

>>18260195
japan is so based

>>18260354
Yeah I wanted a sab chef knife but I finger fucked a couple at bernal last time I was in SF and they felt and looked like cheap junk, I was totally expecting to walk out with one but I couldn't bring myself to do it after handling one IRL

>>18259174
Yes, Buck 120. Timeless

>>18260738
Had to cut out a splinter?

Remember kids, onions are mean to knives.

Always build a patina on your carbon knives before going to town on a batch of onions.

Just use stainless steel it's not 1800s anymore.

>>18262263
Its my grandfather's knife.
Older than I am.

>>18246480
What's a good knife set for a good cost?

>>18262330
What is your budget?

>>18262352
50-200 USD

>>18246502
Consistent grip and consistent movement from the shoulder (wrists and forearms locked) gives you consistent angle. It won't be any predetermined angle initially but as long as it stays the same it's fine to get started.

>>18262251
>>18262253
t. fucking retard who let his knife sit for hours before actually cleaning it

>>18261832
No, I had to smoke RSO off of it in the bush

>>18262525
nta but I do that routinely, food debris for hours doesn't cause problems it's actual water that causes problems

>>18262437
victorinox 3-piece set (chef, paring, bread) and use the remaining budget to buy a 1000 grit whetstone and a honing rod

I take no pleasure in recommending this, but your tight budget doesn't allow for much else

>>18262931
What would you recommend for a higher budget then?

>>18262940

>>18262940
can you feel the power emanating from this image?

>>18262940
Case Brand for $385 is good for the price. 420HC steel is pretty decent with a good heat treat and case makes good EDC knives otherwise. And they have a nice rustic look to them.
Only the tomato slicer is pointless. However, you will have to buy a whetstone separately, but it does include a honing rod.

Regardless, you have to accept that whatever size you're buying of a set, you're paying at least $30-$50 per knife in it. If you pay less than that, you're screwing yourself.
Any knife set you see with a price per knife less than that is probably a scam.

>>18262940
victorinox paring, a cheap bread knife of your choosing, and whichever $200 japanese gyuto you vibe with the hardest

i use this, i am happy

>>18263177
Convex grind is the superior grind. Surprised you don't see it in more kitchen knives. Even my super nip ninja knives get Convex Ed eventually.

>>18263195
chisel has it's advantages and is easier to maintain/sharpen. the thing with opinels is that they are so thin they cut like hot wires over foam.

>>18263147
>>18263133
Are Japanese knives actually superior, or is this just weaboo shit coming out from people who think Katanas are good?

>>18263303
But katanas are good you dumb westaboo

>>18263343
lmfao no they're not. People who watch too much anime think they are.

They don't have the elasticity of western swords so if they take any impact at all they'll bend and not bend back, or snap. The curve isn't enough to add any benefits like a scimitar and is only because the Japanese never figured out how to get their blades to not curve, there's no "sharpness" advantage to it. The thousand folds shit is because their smithing is inferior and they have to fold metal to get impurities out, but they're losing carbon content every fold and essentially rendering it back to iron. And it's not actually folded 1000 times anyways, it has 1000 folds. Meaning it's actually folded 10 times because 1 folded once is 2, 2 folded twice is 4, then 8, 16, 32, 64, 128, 256, 512, 1024. That's only 10 folds. If they actually folded it 1000 times it'd be iron.

The only advantage a katana has over a western sword is it corrects itself when you cut with it so noobs can use it easier.

Hell, even there gyutos were made based off western knives after they realized their own were shit and westerners are better at crafting.

>>18263303
What Japanese knives bring to the table that people like so much is typically all around good steel quality and typically handcrafting.
You can get knives that would probably be effectively as good for you or better from Germany or China for 1/2 to 1/4th of the price. But they'd be mass produced and that just isn't sexy. And typically would use softer 'workhorse steels'.
And Western handmade knives of equivalent quality tend to be a few hundred dollars more than Japanese ones. Just due to labor expense differences.

If any of the above attracts you, go for Japan.
Otherwise don't. There are better choices.

https://www.eatingtools.com/9-chef-knives
You know, to a certain extent, Jap knives aren't even that egregious in price.

>>18263303
>Are Japanese knives actually superior
they usually are, but don't be a fool, they may not be for you
the japanese try to make their tools perfect for the task they're intended for, and you are the one who must learn to use them
if you can't adapt to the tool, you'll do a poor job with it
western tools are usually the opposite: they're good at everything without excelling in anything
they may not be perfect, but they'll do the job fine and may do much more besides that
if you want a beater, you definitely don't want a japanese knife
if you don't know how to sharpen, you don't want a japanese knife
if you're a mess in the kitchen, you don't want a japanese knife
you only want a japanese knife when you already know how to use a knife and how to take care of it

>>18263708
>copra
aka shit, imagine paying almost $1000 for literal shit

>>18263760
you base this post on what?

>>18263821
it's not japanese for one

>>18259949
if you increase your budget by 20% your options get cooler, e.g.
https://www.districtcutlery.com/anryu-sujihiki-slicing-knife-270mm-damascus-clad-shirogami-2/
https://www.chefknivestogo.com/mayusu27.html

>>18248794
finally, the ultimate gaming chair

I bought one of those weeb knives, doesn't sharpen for shit absolute trash

>>18264069
(you)

>>18264075
Me?

that other knife thread is killing us. I want to strangle the faggot that opened that

>>18264973
>that other knife thread is killing us
good

>>18264993

I just moved into my own place. Don't have any cooking equipment. What's the best knife under $50?

>>18265133
https://www.chefknivestogo.com/todpvggy18.html
actually it's probably a piece of shit, but at least it's Japanese

>>18265186
>"probably a piece of shit"
>he hasn't even used it
>still recommend it
Die

>>18265197
it's under $50, what did you expect

>>18265202
Something you actually used and that's better than a fibrox

>>18265212
>better than a fibrox
you can pay $300+ and still not beat a fibrox

>>18265230
shut the fuck up

>>18265133
the good news is I've found a hitachi carbon steel forged knife in your budget. the bad news is it's not quite a full size chef knife
https://www.japaneseknifeimports.com/collections/in-stock-items/products/zakuri-65mm-blue-2-multi-purpose-mini-knife

>>18265236
No need to be so mad that your overpriced japcrap wall ornament is shit.

>>18265255
I'm the one who said I wanted something better than a fibrox you faggot

>>18265133
I've found exactly what you're looking for. Under $50 chef knife, full size, and I can confidently say I know it will perform well because of its provenance.
https://www.ebay.com/itm/185490080583?hash=item2b30120347:g:QskAAOSwDzdixS7-&amdata=enc%3AAQAHAAAA4Oq5%2B4biQ47wNEuqtfGiI1J%2B1rwnZRX%2BvacPDd0L5%2BgPIgTYAzOyfs2pNjVYR%2BnOKxZI3OMGY9aHnVzGj7cIZ1d8czn3y4jOFdqEt70oWdYi9h6ubY73w882GK%2BAiSzuu0Lx801OhJ2FP3UJ4zk39IKLAx8ha13%2FVKF2wLFJNtnapE56lmz%2Fkb%2Bgt9IhXr7TtNXYLRbcPRYbiYQruLT%2FzJ0MGmsmrXzAjpiu2ViUKq0E4fQ%2BFX%2Bmz0JdsX4Q6UllebVphdahJXX26a4jq2Rik6UIOsPC%2Boab44G8H%2Fg8%2FFMW%7Ctkp%3ABk9SR8q8-a_YYA

>>18265259
yeah, I know, the IP count didn't go up with that post. your posting style hasn't changed either since you started the thread
>shut the fuck up about fibrox

>>18265262
>Rusty
Hmmm... I'd have to restore it, but I'm not against it. I'll have to think about it, but this is a decent suggestion. Thank you, anon.

>>18265262
lol I wonder if my knife comes from the same factory originally

>>18265283
one says hisamoto, other says sukehisa

looked it up and Bernal Cutlery once sold "Sukehisa Minamoto" blades supplied by Hitohira (same ones who supply all these stores with Morehei Hisamoto). Sukehisa Minamoto = Hisamoto?

I did find a japanese retailer offering new "Sukehisa" knives with same stamping as in the pic, ~$56 us:
http://hamono-ft.shop-pro.jp/?pid=90394460
Unless they got worse over time it's funny that an ebay seller could take a $56 knife that has rusted then sell it for $49 + shipping. But it's entirely possible that the old stock is better.

>>18265133
Generally you could pick up a Shibazi veggie cleaver for under $50. And it'd do everything you could ask.
Frankly its massively underpriced for its quality.

So I've never owned a carbon steel knife before now, but I know enough to wipe the fuck off of it after using it and washing it.
So I do that, but one spot got a little rusty. I tried to get it off with Bar Keeper's Friend because I heard you could do that, but it formed this weird staining? Am I gonna have to hit this with a rust eraser?

>>18265538
Forgot image like a retard

>>18265540
I am going to break my phone in half

>>18265543
I just use a brillo pad for that.

>>18265543
doesn't look like anything I'd worry about. the dark gray especially looks like what you'd want to see.

seeing all the fibroxcope on this board, all the poorfags lashing out in pain... some modern-day Robin Hood needs to burgle a kitchenknifeforums nigga and distribute nipknives to all the needy anons

>>18265656
consoooooooooooooooooooom

>>18265543
not seeing much, if any actual rust happening
if you really want to, scrub all that of with a rust eraser/other mild abrasive, and then force a patina with something acidic like instant coffee/mustard, etc for extra and easy protection against actual rust

"pull-through sharpeners are based actually"

>>18266866
that is, indeed, correct

bump

>>18263748
people make fun of "I studied the blade" type stuff but the truth is few things are cooler than being able to use fancy tools because you exercise care and good technique, and the Japanese exemplify that idea as craftsmen

what China has done economically is a miracle, I don't deny it, but their "good enough" approach to manufacturing, in some ways the opposite to Japan's, just isn't enough to satisfy the high aspirations of the human soul

Fenestre tue, Jerusalem,
cum topazio et saphiro
specialiter sunt decorate.

>>18269123
This is quite possibly the faggiest post I've ever read

>>18269463
then you are my enemy

>>18265656
I don't understand the point of getting such similar knives.
Like collecting, I understand. Everyone has a hobby.
But at least get some diversity to it.

>>18265656
>"So out of all these, what's your absolute favorite knife?"
>guy pulls out this one

I'm trying to make a poll about knives but with strawpoll.me now defunct I don't know where I can make one

>>18273113
what is the poll question

>>18271907
there is no point obviously
it's either:
>some workplace
>some autist's house
Jacques Pepin said in some video he has about 300 knives at home, but I bet most of them were gifts

If I have a 210mm chef knife a 6" petty knife, should I get a nakiri? The 6" petty has flat sides and terrible food release. Mincing shit like garlic/onions/ect. is always a pain because it sticks to the sides so much.

>>18274593
>terrible food release
doesn't this happen with all knives?
unless they're very thick, veggies always stick to the blade

>>18274593
I have a nakiri and I don't use it all that much. It's good at some things, but without a point I don't like it for onions and it's really not suited to mincing garlic. every other vegetable it does pretty well, but because of those limitations I seldom reach for it. it's very nice for carrots though

>>18274593
>>18274947
I like using my bros nakiri. Its pretty cool, havent had a problem with onions but it could use a sharpening and hes lazy so it doesnt do the best on peppers. Agree that it isnt the best for garlic. I still like a Chad knife for garlic so I can mince the shit out of it

>>18275090
I use a tall petty similar to pic to mince garlic, I just slice a little off so it sits flat and then do it like I'm mincing an onion

Ive been lookin on ebay and this is the nicest one i could find

https://www.ebay.com/itm/134069807330?LH_ItemCondition=3000

Think its worth $90?

!!! RUNE INSPECTION !!!
post your runes immediately or your mother will become Greek in her sleep tonight

>>18274947
so after I posted that I tried using my nakiri to mince onion. since I said it couldn't do it well, but in truth I couldn't remember. turns out I was full of shit. my nakiri did a very good job on the onion, I didn't need a point like I thought I did.

therefore I revise my verict. a nakiri is pretty cool.

>>18276008
Anyone speak stolen Chinese symbols?

>still waiting for a non-weeb, non-shit knife thread for decent discussion

>>18277004
I'm not that anon, but I appreciate someone who can admit they were full of shit, kek.

>>18277094
I joke about being a weeb because I like my jap knives so much but in truth I'm not a weeb at all. I haven't even watched Neon Genesis Evangelion yet, although I do plan to.

I think this thread would be more open to a discussion than you suspect.

>>18277147
you'd be amazed how puffed up I get, no matter how many times I've had to admit that I was talking out my ass. I still manage to convince myself I'm Aristotle when I've got another opinion to post

>>18277163
It happens to all of us anon, I had a discussion with some anon a year ago that I was not in ketosis with my diet and he told me I was, so I said I would prove it. The next day I went to a pharmacy to buy urine testing strips and tested myself only to see that I was in the deepest ketosis. Had a laugh with the other anon about it after, kek.
In my eyes any anon that can admit when they are wrong is based.

>>18277094
Germany sold all it's good blanks to others to make blades of various quality. If you're looking for some traditional pride, the all-father was so manly he sucked off the corpses of men to regain his manly essense. Fuck off with your, I'm too good for this foreign shit or cheap steel. You probably don't know shit about the history of blades.

>>18277076
it looks pretty cool whatever it is. very powerful. even if it turns out to be shit

>>18277193
It's a cheap chinese cleaver from japan. I can keep it shaving sharp easily, but I wouldn't dare use it on anything more than chicken joints or try to point it into hard squash for frear of chipping it. Oddly enough, I've chipped Japanese knives that are meant for general use in typical white cutting boards.

>>18275936
Thats pretty well 'broken in'.
I'd just save up and buy a new one.

>>18277094
Then start buying American.
You might have to pay $100 more than the Japanese for a similar knife.
Or buy Chinese and roll the dice. There are some way underpriced knives out there that are fantastic. There are some dime-a-dozen scams.

>>18277247
I have, and I've posted in the past, but I ain't posting anything real until someone who isn't a dumbfuck weeb makes a non-shit thread. Maybe I'll catch you all later, who the fuck knows. I'm not here all the time. Until then, sage again, just letting you know actual non-retards are around. Like it fucking matters. The weebs and other tards will keep bumping these shit threads because they're desperate. Check other forums for actual discussion, I guess.

>>18277349
>I have. I already did. I post elsewhere. I won't do things until other people do. Go somewhere other than 4chan for real shit.

>>18277369
Start another thread without dumbfuck weeb opinions stated as fact from the get-go, and you might see something. Until then, your judgements mean absolute shit.

>>18246480
I cook using knives from walmart
Your overpriced pieces of steel makes as much sense as buying a gold plated hammer

>>18277377
"dumbfuck weeb opinions" (otherwise known as 'hard truths') will always have a place in the OP and you're a little baby if you can't handle that

>>18277384
>the fucking leaf weeb tries again with the poorfag argument as though he's making a new argument
It's tough to see.

>>18277076
>>18277193
水煙 (suien or mizukemuri) written with the characters for water 水 and smoke 煙. if we believe my dictionary it means "mist (that forms) over a body of water". very basic but powerful runes

>>18265133
10 inch Victorinox Fibrox chef knife.
If you just want to cook and want your knife serve instead of you serving the knife there's probably nothing better.

>>18276008