/ck/ - Food & Cooking

>>19314701
I recommend just sharpening a decent chef knife VERY well, either by buying the stones or just giving it to a knife sharpener.

You'll get the same effect without opting for expensive bullshit designer knives.

>>19314701
The one you maintain properly after learning to sharpen. Out of the box sharpness is a meme. Knives are not magic, and will dull significantly after about 40 hours of consistent use, at best. Unless you go ceramic, but then you deserve all the chips and inability to grind them out yourself, because you're lazy and dumb.

>>19314706
>>19314710

>>19314701
That's not really how it works, bro. Just sharpen one of your knives to 8k+ grit and a very acute edge bevel

why would you care about impressing in-laws? wouldn't it be better to spend the time taking them out to see some things unique to your city? do in-laws even eat tomatoes? i heard they often don't eat anything that isn't beige

>>19314701
It's the one that costs you the most money
Get a new line of credit if that helps
Take out a loan

>>19314706
This.
If you can't sharpen it yourself, surely there are resto supply shops /somewhere/ near you that might do it for you (some might insist you have a food prep certification or some other scrap of paper before they do so). Also check fishing or hunting supply shops. They might do sharpening, too.

Takamura R2

>>19314701
>need to impress them with paper thin tomato slices.
https://en.m.wikipedia.org/wiki/Tomato_knife
Choose a curved one for the best results.

>This piece of steel is magic and sharper than this other piece of steel.
All the same stuff, bro, just sharpen yr steel and you'll be good.

>>19314701
>My in-laws are coming to visit and I need to impress them with paper thin tomato slices.
kek imagine your daughter marries some dweeb and then at dinner he proudly serves "paper thin tomato slices" and looks at you with this face.
because that's what inlaws think is important, that you can cut tomatoes really thin. lol

>>19315313
Imagine is all you'll ever do in regard of relationships.

A $30 victorinox and a $3 pull-through sharpener/ceramic honing combo is all you need to have an extremely sharp knife. Don't listen to the knife fags who'll tell you that you need to buy an expensive knife and stone then learn to freehand sharpen.

>>19314701
>sharpest knife available
Get you some sharpening gear, whetstone, diamond stone, etc.
Any knife can be as sharp as you're willing to make it.

>paper thin tomato slices.
Get you a deli slicer.
As little as $65 on Amazon:
https://www.amazon.com/EMT-625B-Precision-Removable-Adjustable-Vegetables/dp/B07D7TFTVN/ref=sr_1_4?crid=3UD2S95M64PA&keywords=deli+slicer&qid=1685125603&sprefix=deli+slicer%2Caps%2C452&sr=8-4&ufe=app_do%3Aamzn1.fos.006c50ae-5d4c-4777-9bc0-4513d670b6bc

>>19315066
8 IQ post.

>>19315320
kek
keep slicing those tomatoes

>>19314701
>sharpest knife
Anon, you can sharpen a spatula to do what you want. Knife steel basically tells you how long the edge will last with corrosion and wear.

>>19315380
Soft steel won't support very acute edges either, but I suppose you could say that's part of edge retention...

>>19314701

>>19315323
You can get a really nice 1000/6000 JIS combination stone for under $30. It'll outlast and out perform any pull through with a little practice. Pull through sharpeners are all horrid. Victorinox is a decent choice, at least. My only gripe with those is the huge bump of plastic, but plenty people feel like they're comfortable.

>>19315396
I dislike the handle and how flimsy, light and weirdly balanced it feels.

>>19314701
It literally doesn't matter. Almost any knife can be sharpened to be sharp enough to slice razor thin tomatoes. The only thing that changes is how long it retains it's edge, how durable it is, and how hard it is (these are all related but being very hard or retaining an edge well does not mean it will be durable). Above $100 the quality of the knives will not increase much with the price.

>>19315417
They are light, but flimsy is not a description I would have ever thought to apply to them. Some people really like lighter knives, as they feel like it reduces wrist strain. I'm with you, though. I've always felt less knife fatigue with heftier chef knives when working 90 hour weeks for a huge yearly event. Different strokes for different folks.

>>19315396
>Pull through sharpeners are all horrid

they work for me

>>19315482
Your knives hate you and you'll get chips of metal in your food.

>>19315491
do you not know what deburring is?

>>19314701
Nothing is as thin as a scalpel.

>>19315482
You say that because you've never kept a decent maintenance of your knives.

>>19315493
Do you not know how shit those are for the longevity and edge retention of your knife? Parallel grinds are more likely to chip and are generally less durable than perpendicular grinds.

>>19315574
i havent. Most of my knives were dull to the point of not being usable when i finally bought a $11 knife sharpener

>>19315584
ok well we can't all be hyper knowledgeable on how to sharpen knives faggot. Millions of people are still going to buy pull through sharpeners. God forbid someone doesnt know everything, Mr. Demi-god

>>19315566
Why did you lie?

>>19315598
You could be happy to learn, or upset because you're wrong.

>>19315313
>the man has taken his time and pride to impress us and make us feel well with his home-made cooking, a skill and trait he might carry on to our pride and joy of a daughter and possible family and our offspring
>smug balding soyjack pic

bruh

I always go far and beyond to dice veg/potatoes/meat to deliberately small cubes whenever I make goulash, so that with each spoon you get the full range of flavours, instead of two big chunks of veg/taters and one big meat and sauce like you would at a drunken cauldron cookout.
Also helps the whole thing to cook faster when time might be an issue, unlike with aforementioned open-fire cooking.

A laser.

>>19315584
So gay. I’ve used a pull-through with my wusthoff for at least 15 years and it’s still sharp. Sharpen, hone, wipe on a wet towel. I’ve never seen or tasted any metal in my food, but it doesn’t even matter because I love metal chips, they’re like sprinkles.

>>19315736
That's the dumbest shit I ever have seen anyone type on 4chan in 16 years of coming to this god-forsaken website.

>>19315021
Finally a good answer, thank you.

>>19315424
>It literally doesn't matter. Almost any knife can be sharpened
Metallurgy doesn't matter? All steel is the same?
Are you retarded?

>>19314701
The one you just sharpened properly

>>19315900
Way to read the rest of my post you absolute fucking moron. If you would have read past my first 10 words you would have seen the rest of my post where I explain what kind of difference it makes, but you're too much of a spastic dipshit to be able to focus on something for more than 6 seconds.

>>19314701
>seduce one of your in-laws
>secretly record it
>threaten to show the video to whichever in-law you didn't seduce unless they fuck off and never visit again
no more in-laws problem solved

>>19315598
>ok well we can't all be hyper knowledgeable on how to sharpen knives faggot
Not him, but there is this new thing called youtube. You might want to look into it.

>>19315736
>I’ve used a pull-through with my wusthoff
HEY! This is supposed to be a SFW board.
Don't wanna hear about how you touch yourself at night.

>>19314701
a Hattori Hanzo. best there is.

>I fear no man now that I have this impervious ladder of steel, this god of blades, this MOTHERFUCKING EXCALIBUR

Cutco makes some really good knives.

>>19314701
I got a blue diamond (or maybe it's a generic knock-off, I don't really remember what the package said) for three dollars at Ollie's maybe four months ago. Cuts veggies so thin they only have one side.

>>19314701
I have knives that range from a $20 Ikea knife to a $220 wusthof and $250 shun knives. They a can cut paper thin tomatoes because I sharpen them and take care of them.

>>19315313
>tfw no in-laws
don't worry anon, if you're too autistic to get a gf, a cat might help cure your loneliness
>>19314701
just sharpen your chef's knife carefully, a little patience goes a long way

>>19315388
This. Use an actual razor or buy a cheap mandolin.

>>19315566
Microtome is the sharpest possible blade profile.
some 1950s cut throat razor were ground like a microtome, who ever thought this was a good idea

>>19314728
Once you do that you realise why it's not worth it and you just settle for two different grits with a medium angle edge
There's no point except showing off to give your knife such an extreme edge, it gets wrecked so quickly and you have to do it all over again.

>>19318019
A microtome is a tool. There are various blade profiles for microtomes.

um just get a mandolin sweaty. and don’t cut your fingertips off :^)

>>19318154
yea i meant the half double hollow, half chisel ones
top in pic here
>someone shaved with that

>>19314701
I have a confession bros. I can never figure out how to sharpen my knives correctly so I've resigned to just buying a new $15 chef's knife every 9 months or so when it gets dull

>>19314706
You buy expensive knives so they retain an edge longer you mouthbreating retard. You can also use a tighter angle with a harder steel than you can with non super-steels so the blade will be sharper and the sharpness lasts longer.
>>19314710
If you're dulling a knife that fast you're using a shit knife, your knife technique is garbage, or your cutting surface is garbage--or all three.
>>19318141
>I don't know anything about toughness or hardness and have all cheap knives
indeed

>>19315900
Watch the jewtube vid where a guy makes a knife out of pasta. Anything even remotely hard can be sharpened, but it won't retain the edge for long if it's a soft metal (e.g. stainless) vs. a hard metal (e.g. carbon).

>>19318575
>Stainless is soft Carbon is hard
this isn't actually true
You do realize there are different types of steel and it all has carbon? Stainless is carbon-steel with chromium added.

Low end steel has about .3% carbon and "high carbon steel" maxes out at around 1.3%.

This is without heat treat which changes many attributes and than you have powder metals which are technically stainless but in a whole other category.

>>19318161
>A $15 chef knife stays sharp for 9 months
x[doubt]

>>19318850
Martensitic steels can be hardened, and austenitic steels are soft/tough is the correct way to differentiate it. It has to do with the way that the crystalline structure of steel organizes itself after a heat treat, or its potential to firm martensite.

Generally speaking the correct amount of carbon in steel is what enables it to be heated up, quenched, and form martensite as it is quenched. Look

You can replace carbon with nitrogen in some special cases, which enhances the corrosion resistance of stainless steel. Chromium forms carbides with iron, but not nitrogen. The chromium that turns into carbide does not provide the same corrosion resistance.

There are powder steels that are not stainless.

Stainless mainly refers to steels with higher than 10.5% chromium within the alloy.

>>19318575
>Watch the jewtube vid where a guy makes a knife out of pasta
So glad you provided a link, faggot.

>>19318575
>soft metal (e.g. stainless) vs. a hard metal (e.g. carbon).
Fuck me in the ass....
You know nothing about knives or metal.

If youre slicing tomatoes you want a toothy edge, don't over sharpen. Use the bottom of a mug to straighten out there edge and use it.

>>19319188
Lol just sharpen your knife you fucking retard.

>>19318546
You're wrong. 40 hours consistent use is a LOT of use for a knife, and even hardened tool steels will be significantly dulled by that time. I know this because I can sharpen better than most professional services, have quite a few very nice knives, and have used the gamut of soft and very hard steel knives intensively for well over 75,000 hours in my career thus far. In addition, machines used to test edge retention get accurate results for edge life in just 20 minutes. Your razor goes dull after a few uses. Apply yourself before you spout off.

>>19314710
>but then you deserve all the chips and inability
i've had a ceramic knife for 10 years and no chips, its no longer very sharp but still good enough for lettuce which is the main thing i got it for because it doesn't turn it brown

>>19319424
It looks like there a chips on that knife.

>>19319424
and for some reason in this pic my knife looks serrated but its not

>>19319198
i used to like harder steels for knives but after sharpening a cheap soft steel knife in about 3 swipes to a razor edge i now pro soft steel

>people ITT not using a 1000x folded blade
ngmi

If you get far enough in karate, you can split the atomic bonds with your mind, no knife necessary.

>>19314701
RonCo.

>>19319463
what sausages are those? they taste good, but the look is kinda gross, espeically if they are reallly crumbly and seperated from the skin after baking in oven.

>>19319801
That's where you're wrong, punk! Nyehehe.

>>19319839
Italian sausage
i saute them then cut into 1" pieces and simmer in tomato sauce with onions and peppers

Check out this knife my friend got for free at an estate sale. I was inspecting their knives to determine which ones would be worth sharpening and found this gem.

>>19315396
I don't disagree, but I think pull-thrus are ideal for most people. Some people are basically retarded and will never hone (hehe) their technique enough to out perform a cheap pull through sharpener.

>>19319917
Also, frankly there's zero effort or time required for a pull through and it's more than sharp enough for kitchen work. Way better than soaking a stone in water and spending 5-10 minutes sharpening.

>>19316191
You say one thing and then two sentences later make a 180 and say something else.
Then you get nervous and upset when I call you out on it.
Get a load of this guy.

>>19319926
Splash and go whetstone + skill = sharp knife in 2 minutes.

>>19315593
I have a bunch of cheap knives I bought from Aldi 10 years ago and a Chef's Choice knife sharpener that cost $55 AUD and they work just fine and I don't even need to run them through the sharpener very often.

You faggots seen that Resharp machine they have at hardware stores, now?

>>19320007
Looks cool, and I think the engineering is awesome, but a whetstone will always be better than ANY powered abrasives. I was reading some comments on YT vids and they only do an okay job also.

>>19318924
you don't know anything about crystals
just stop

I'll make it simple for you because you're obviously not smart.

ALL steel has carbon

stainless steel also has chromium.

stainless can be harder than steel without chromium.

very simple really.

>>19320396
"Carbon" steel is just a class, it doesn't mean that it's the only steel that has carbon. You didn't actually contradict his post, just seems like you're mad over not understanding the subject.

>>19318924
also

you very clearly don't know what carbide means at all

>>19320409
Idiot
all steel has carbon
just stop wiki guy

>>19320416
Nobody claimed it didn't retard. You're the one angry over your low IQ

>>19320419
whatever idiot
tell me more about chromium forming carbides without carbon

>>19320409
>carbon steel is a class
said no competent metallurgist ever

>>19319198
>Bla bla bla I have shit cutting techniques and abuse the fuck out of my knives
I have vg 10 blades that last 7 to 10 months before I have to bother with them.
This is the norm.
basically you suck at sharpening or don't know shit about how to use a knife.
probably both

>>19315057
>curved one
I used plum tomatoes to test my knives after sharpening them. They all did well, but the one that really stands out is the fish knife. It just glides through like butter.

>>19320409
the actual differentiation is steel and alloyed steels

>>19320476
Objectively wrong

>>19319954
You're fucking retarded and don't know how language works. Consider rock collecting instead of cooking, it'll be more your speed.

What is a decent brand for a cheese knife? Is Global a decent knife brand?

>>19320445
I use to not sharpen my knives more than once every 6-8 months. Now I've become autistic about how sharp they are and can't stand them when they're not beyond razor sharp and sharpen much more frequently.

>>19319859

>>19320567
>in a thread about knives
impressive
truly
>>19320576
I have two vg10 and one aus10 knife and my breaking knife is basic bitch stainless. My vg 10 blades can easily make it a year, I sharpen them every 6 to 9 months to keep them razer sharp, not because they need it...except the breaking knife which is always dull by comparison.

>>19320413
I know more about carbide than you, which is why you think that.

>>19321087
I'm not the dude you were responding to
I was just making fun of you
you very clearly don't know shit about material science

>>19321187
Prove it

>>19320445
>I use my knives as log splitters for 9 3/4 months cuz gud 'nuff!

>>19320574
I just use a guitar string.

>>19316643
very roundabout

>>19320975
please stop. vg10 is bottom tier steel barely above 440c. you are just admitting that you either have absolutely no standards for sharpness or you just don't use your knives at all. probably both.

>>19314701
It's mine. Naturally I use the Chef's Choice Trizor XV electric sharpener and a 6"" victorinox fibrox.
These tomatoes are very ripe and somewhat soft.
>Inb4 otheranons can't slice a ripe tomato this thin without crushing it but will still recommend weabshit.

>>19322028
fair point, much easier to just kill them

>>19319859

>>19322233
>>19320588
Another one... thousand folds.

>>19322743

>>19315323
This

I can swear by my victorinox.

>>19318546
>he fell for the expensive knife meme

>>19315323

Bro the pull through sharpener is fucking abysmal. Yes u can pull shit off with a victorinox but my lord you need a stone that pull through sharpened is absolutely fucking that blade

>>19318546
Unironic reddit post right here. Fuck off.

>>19322098
What does this graph even mean

>>19324398
Hardness of steel vs. Total cards cut using a catra testing machine. The cards have abrasive embedded in them and the machine senses pressure and stops when the knife gets dull.

Remember, son, all knives get dull eventually.

>>19324613
I wasn't sure what the TCC meant, where's it from?

>>19324625

https://knifesteelnerds.com/2018/06/18/maximizing-edge-retention/

>>19319424
>>19319463
>memeramic knife
>plastic cutting boar
cooklets are fucking disgusting, holy shit

>>19324662
i bought that shit when i was 19 and working at IHOP
the fact that i could afford anything is amazing

>>19323907
Yeah bro it'll totally ruin that blade over the span of 25 years. Will eat it right up.

>impressing in-laws
your life confuses me

>>19321187
Lmfao. He talks shit but can't prove it. What a know nothing! LOL!

>>19315388
>Acid on high carbon steel
I cringe at the rusty mess that'll be after one tomato.

>>19327838
oil actually penetrates metal and seasons it, i have a damascus knife (a real one not laser etched BS) and it never rusts
https://youtu.be/d_CCb3XyO-c