/ck/ - Food & Cooking

bump

>>5374876

What do you plan on doing with the santoku that you cannot do with your chefs knife? Seems very redundant to me, especially with such a small chef's knife.

Paring? That depends on how often you need it. I don't make a lot of fancy little hand-carved garnishes so I don't have much use for one myself. I do own one but honestly I use it less than once a year. If I had to do it again I wouldn't even bother buying one--no need for it. If I had to buy one I'd get a basic pro kitchen brand like a dexter or forschner. If you do a lot of fancy garnish work then you'd probably know better what is comfortable for you to use more than we anons would.

You can get a plastic handled Rikon paring knife for about $10. It comes with a little plastic sheath thing, so I carry it in my pockets all the time at work. I've been using the same one for the last three years and it shows no signs of turning to shit yet, and I use it to open packages, trim tape, trim product, sometimes peel veg if my speed peeler is being used by someone else, etc. I use it on the steel countertops all the time and it holds an edge really well, and you don't need to be fussy about sharpening it, just run it through a pull-through a few times and you're good to go again. Plus if you really fuck it up, just spend $10 on another one.

I also have a henckles paring knife that someone gave me, worth around $80, and it's a piece of shit. I've since ground the edge off of it and started using what's left as an oyster knife. It was that shitty.

So you now have $190 to spend on literally any other knife. You're welcome.

>>5374902
>>5374912

Thanks, will look into those brands and will just get a cheap pairing knife instead.

>>5374912
>So you now have $190 to spend on literally any other knife. You're welcome.
So what you a TRYING to say without looking an ignorant motherfucker is:
He can spend his money on ANY OTHER knife.
Why in the name of murrican ignorant youth would you use the word literally?
If you are writing exactly what you mean theres no fucking need of the word literally.
FUCK YOU.

>>5374970
Lol

Also, santokus, in 2014 really? Are you going to make some totally rad mango salsa with that?

got myself a Kasumi Mastepiece.
It´s very nice an accurate to handle but not as good as a MAC.

even their cheaper ones are very well...

>>5374970

> doesn't know it's colloquially acceptable to use 'literally' as an intensifier and that people have been doing so since the 17th century
> doesn't realise there are many parts of speech, such as interjections, that we use all the time but which don't add a specific meaning to the sentences they modify

Glad I could literally ruin your day for you, fuckwad.

>>5375424
>intensifier

>>5374970
>Why in the name of murrican ignorant youth would you use the word literally?

Wait wait, you are giving me the reason and yet somehow you think you won?

literally Yeah literally sure literally buddy.

>>5375696

> comes to the internet, where informal/colloquial speech is what's normal
> insists on the Queen's English

Mfw a person thinks language is primarily prescriptivist near me

>>5375732
What can i say?
I was told in school that speaking another language was serious shit.
If you native speakers spit shit left and right.. PFFF what can i say?

>>5375772

The same thing the rest of us say. It's important to learn the rules of a language so that you can function within it's structures. After that, it's okay to have fun with it and blur the lines a little as long as you can still be understood. There are usually hundreds of dialects, regional slang, etc. of every language. I'm sure there are things you say that wouldn't be recognized as 'proper' and that's okay. If someone doesn't understand, they ask you for a clarification, and then off everyone goes again. Life is too short for everyone to get upset about form, structure, and semantic content all the time. Leave that to the people who decide to make a career of studying literature.

>all this assblast over nothing
I think I found the new chipotle. Thanks guys, I know what I'll be doing when things get dull on /ck/

>>5375772
Don't listen to the others. Learn to speak English like a gentleman. Learn English , not American English. American English, much like your typical American, is ugly and uncouth.

>>5376520
>like a gentleman

nice fedora

>>5374876

victorinox knives

>inb4 wannabe professional faggots on here say they're shit

>>5376556
Have fun paying 4x the price for a celebrity endorsed beater knife, dumbass. It costs almost the same as a legit chefs knife from good steel, but disposable chic is cool these days so all the kids want thermoplastic.

>>5374876
>So I need some new knifes
Why *need*?

What can you not do with your better-than-average chef's knife that a santoku is going to magically provide?

And what do you think you need a paring knife for?

>>5376811
>Have fun paying 4x the price for a celebrity endorsed beater knife, dumbass
WTF? What decent is 1/4 the price of the Victorinox knives?

>It costs almost the same as a legit chefs knife from good steel
Name me one "legit chefs knife from good steel" that you can get for 40-50 bucks. One, just one.

>>5376985
>WTF? What decent is 1/4 the price of the Victorinox knives?

I'm not the guy you're arguing with, but what I think he's trying to point out is that the price of the Victorinox knives have increased greatly over the last few years. I bought one based on a magazine recommendation several years ago. I paid $24 for an 11" Fibrox handle Chef's knife on Amazon. Since then I have recommended them to others as a good value-for-money knife and when I went to get links to share I saw that the price has gone up a lot. 4x sounds like an exaggeration to me too, but it's not far from the truth. Just now I searched Amazon and my 11" is listed for $95--that is almost 4x what I paid for mine. The 8" used to be less than $20 and they are $39.99. Funnily enough, Dexter makes virtually the same knives but theirs haven't changed much in price.

>>5376985

Did you even read the thread? The 2nd post asked exactly what you are asking.

>>5377001
Yeah, this. For the price of a pack of cigarettes you can upgrade to a vg10 or a respectable carbon steel knife. Or AEB L or whatever.

Only an idiot would buy a fibrox for what they're going for now. That is to say, your typical gullible fool who needs a TV show to tell him how to cook and pick kitchen tools.

>>5377001
Yeah they have gone up in price. But RRP or actual retail prices are one thing, the prices people will usually end up paying when they're getting them online is something else.

The 'standard' Fibrox-handled Victorinox knife is maybe the 8" considering the typical buyer here and it's easily found for 40 bucks delivered.

If we want to talk the 10" as a size more in line with what a pro or semi-pro would want, they're fractionally *cheaper* currently! There is simply no "legit chefs knife from good steel" at even 8" that is remotely close to that price. And for sure nothing with a 10" blade.... triple that, maybe, but I'd expect that it would more like 5x or higher.

>>5377044
>your typical gullible fool who needs a TV show to tell him how to cook and pick kitchen tools.
Implying that learning from TV automatically makes you a gullible fool... interesting line of reasoning you have there sport.

>>5374876
Am I right in thinking that whatever knife does the job is perfectly fine, and this whole thread is just a bunch of gear-queer chef wannabes comparing their notional penises to see whose is longest?

I think I'm right in thinking that whatever knife does the job is perfectly fine, and this whole thread is just a bunch of gear-queer chef wannabes comparing their notional penises to see whose is longest.

>>5377149
I think you're inventing an opponent to feel smart

The question is always what does "get the job done" mean to you? What is "the job"?

I can cut onion with a credit card if I want. But I like to use a proper tool and there are many options available.

>>5377149
>Am I right in thinking
>I think I'm right in thinking
Who writes like this?

>Oh look, another knife thread on /ck/
>OP interested in....guess what??--- a fucking Shun santoku
>/ck/ provides reason to why this is retarded
>OP ends up buying it anyways and reports on how much he "loves" the knife
>very little mention of sharpening, geometry, weight, cutting boards

Every fucking time.

>>5376985
>>5377133

>8" that is remotely close to that price

Forschners are fine but you can find a Tojiro DP easily for 40-60 bucks.

The most important thing to understand about buying a decent knife is the importance of sharpness and sharpening. If you're not going to keep your knives sharp, don't waste your money on anything expensive. If real sharpness means a lot to you, don't waste your money on anything so cheap it won't take and hold a good edge. If you don't already have a decent sharpening kit, it's something you should budget WITH the knife.

>>5377003
>Did you even read the thread?
Did you?

>The 2nd post asked exactly what you are asking.
WHICH OP DIDN'T ANSWER

Are you new or something? Same question gets asked by different anons all day every day here.

Akifusa PM Gyuto.

>>5377149
Sometimes that is the case. But there are a few things to consider. The size/shape of the blade will help determine what you'll use it for. A small, skinny knife is not something you'll want to risk cutting bone, for example. On that note, the HRC is somewhat important too. It's not like every cook/chef out there is buying $3,000 24 inch, japanese made machetes that they buy as replacement cocks. If anything, that's the minority in my experience.

When your whole day revolves around cutting things choosing the knife/tool that is optimal makes sense, no? That all being said, a chef's knife with a grip you like and made with a good steel capable of holding/retaining a decent edge is all you really "need" to get most stuff done. You don't really need much more than maybe a serrated and a paring after that, unless you're doing butchery or something. Oh, and a steel and whetstones will save you lots of time/money in the long run.

>>5377283
> It's not like every cook/chef out there is buying $3,000 24 inch, japanese made machetes that they buy as replacement cocks. If anything, that's the minority in my experience.

I find it odd that /ck/ has this belief that anyone familiar with basic knife maintenance and terminology owns ridiculous 3-figure one of a kind handmade knives. I can think of only a handful of times when I've even seen a hand forged knife posted on this board, and that includes one of two very pedestrian examples that I have (one of which retails for less than the cost of a Fibrox).

But to the average poorfag around here a $90 mass produced knife might as well be a priceless 700 year old katana, so there you go.

>>5378075
>4 figure
fixed for me

>>5377176
>Forschners are fine but you can find a Tojiro DP easily for 40-60 bucks.
Cheapest I can find the 210mm gyuto is 70 bucks and that's before shipping.

Where is it available for 40-60, delivered?

>The most important thing to understand about buying a decent knife is the importance of sharpness and sharpening. If you're not going to keep your knives sharp, don't waste your money on anything expensive. If real sharpness means a lot to you, don't waste your money on anything so cheap it won't take and hold a good edge. If you don't already have a decent sharpening kit, it's something you should budget WITH the knife.
Totally agree on all the sharpening stuff.

My gripe would be with the implication that Victorinox (or similar-level knives) are so cheap they can't take and hold a good edge. Whether that was intentional or not that is implied by what you wrote.

You can get a very good edge on just about any stainless knife on the market today. Edge retention may not be anything to write home about compared to some higher-tier knives but even on a stamped POS knife with a plastic handle it is good enough for the typical home user **as long as they own a steel and use it**.

And when it comes to the cheapest of the cheap we have to include the Kiwi knives out of Thailand, which are famously sharp from the factory and apparently this is easily maintained.

>>5379047

Not that guy (I'm the original poster who started this shitfest about the victorinox), but I got my Tojiro for under $60 at a brick and mortar a while back. Prices have gone up but nowhere near what's happened to the Fibrox knives. You might check rakuten.

The point is, for the original $25 the victorinox were a no brainer. At current prices no one who knows anything about cutlery would think about buying one. Nowadays if you want a functional knife for as little as possible, you buy Dexter or Mundial or another brand that celebrities haven't endorsed.

From what I've picked up around here, Artifex is what the DP was a few years back (i.e. the best bang for buck entry level knife) although the price difference is minimal.

Also lol @ "sharp from the factory"

>>5379208
>The point is, for the original $25 the victorinox were a no brainer. At current prices no one who knows anything about cutlery would think about buying one.
Yeah fair enough.

>Nowadays if you want a functional knife for as little as possible, you buy Dexter or Mundial or another brand that celebrities haven't endorsed.
Or if retail price can be ignored:
http://www.cutleryandmore.com/miu/nsf-commercial-chefs-knife-p120851
10" chef's knife for 10 bucks before shipping.

>Also lol @ "sharp from the factory"
Why LOL? I know knife autists laugh at factory edges but that's important to a lot of knife buyers. And it's not like you really want to reprofile a Kiwi knife's bevel anyway!

>>5379225
>s but that's important to a lot of knife buyers

Yeah, the same kind of knife buyer who makes threads on /ck/ saying "my knives are dull, what should I buy to replace them"

Remember before taking buying advice from /ck/, they are really adamant that the 39 cent ramen is better than that 49 cent ramen and their local fast food eater is simply better because reasons.

I got the classic like with the D shaped handle. I enjoy the chef's knife and have a whustof santoku (xmas gift). If all I'm doing is vegetable prep the santoku is perfect for chopping. The chef knife can do it but is heavier and has a different requiring a different motion for the same task.

I've found most people here don't like Shun because they do cost a bit more, they're pretty, they're japanese, and people who own them really love them. They're a different steel from german knives meaning they're harder: they hold an edge much longer and a result a little harder to sharpen.

I nearly bought a paring knife because money was burning a hole in my wallet, but even when I had a Henkel paring knife at my disposal, it was used mostly to open packages or cut a steak. I dont really have a need for delicate cuts a paring knife would provide.

>>5379356
What a terrible post. I wrote it at 6:30 this morning before posting was disabled.

I have a case of the stupids today.

>>5374970
thank you, fuck I feel the same way

>>5375424
fuck off faggot

>>5379242
>Yeah, the same kind of knife buyer who makes threads on /ck/ saying "my knives are dull, what should I buy to replace them"
Come on, be fair: it's not just that level of buyer.

The vast majority of home cooks will NEVER re-grind a bevel on a knife. Not once in their entire lives. No matter how difficult it is for the "but muh Japanese waterstones, muh polished bevels" collective to understand that's simply the way it is. But those home cooks can be educated on how to resharpen the existing bevel and then maintain their edge better (using a steel or strop) to reduce the frequency of sharpening.

For those people the factory edge IS important since that's what they'll be maintaining, ergo factory bevels are important in the grand scheme of things... no matter how inferior they are by some standards.

>>5381129
>too good for housewives
>still talking about strops

You seem a little confused

>>5381191
That's what education is for m8.

>>5374876
>some new knifes
>knifes
I am saging the thread.

>>5381561
Your point being what? People should maintain their factory kiwi edge on chromium oxide charged horse butt until it gets dull, then throw out the knife and get a new one?

>>5381129
>The vast majority of home cooks will NEVER re-grind a bevel on a knife

Yes. But you can sharpen a knife without changing the profile or the bevel appreciably.

>>5381129
>The vast majority of home cooks will NEVER re-grind a bevel on a knife. Not once in their entire lives.
>Everyone I know is ignorant about basic upkeep of what they buy, therefore, a majority of the people in the world is ignorant about what they buy.
Good to know I can discard your opinion so easily, now what are your thoughts on ramen and wendys?