/ck/ - Food & Cooking

>>6207095
A home cook can get by with just a chef's knife if it's well maintained, but a bread knife can also be handy. Just depends on what you prepare.

>>6207172
Basically, what this anon said.

Used to work at a restaurant some years ago and had to learn how to use a shit ton of knives for very specific prupouses.

Back at home, i have just a chef's knife, a bread one and a small fillet one.

My switchblade comes in handy whenever I want to murder someone.

>>6207095
A paring knife is always handy-dandy.

A nice serrated knife for breads.

>>6207172
>>6207222
I cook a wide variety of things, but I guess you're right. Those should be enough for everything.

I was thinking of looking for a gyuto for sushi/sashimi making as I do it every now and then. Is it worth it?

Get a single good quality chef's knife that is made in Japan.

Get a paring knife.

Get a bread knife.

Get a honing steel.

That's fucking it.

>>6207302
>Get a paring knife.

Why? Home cooks generally don't need to carve fancy little garnishes, etc. What exactly do you need this for that you cannot do with a Chef's knife?

>>6207323
Peel shit?

>>6207323
It's not a necessity, but it's nice to have. I don't always want to be doing things with the big knife.

>>6207323
>need

well why even need a chef's knife? Why don't you just grow your nails and use those, you daft cunt?

>>6207323
a paring knife is best for small tasks where a large blade would be awkward: taking the core out of a tomato, cutting florets off a broccoli stem, peeling cucumbers, taking the ends off garlic cloves, etc.

>>6207172
If your chefs knife isn't sharp enough to slice bread easily, you need to sharpen it, not buy more knives.

You can either learn to use stones, or cheat with an edge pro.

I want a new "proper" chef's knife. I've always been using cheap shit. Any suggestions?

>>6207363
Budget?

>>6207363
Tojiro DP

>>6207365
Would like to keep it below 100$

>>6207368
I'll check it out

>>6207365
not that anon, but around $100 to $150 at most.

>>6207374
That's what I would call cheap shit. What are you using now?

>>6207375
>>6207374
http://www.chefknivestogo.com/gyutos210mm.html

Choose anything that you like from this page.

It's all good.

>>6207379
this.

>>6207172
>>6207222
Always a use for a paring knife. You can do the tasks with a chef knife, but a paring knife is always useful.

Also, make sure you get a crappy bread knife-- don't want a "high end" bread knife tearing through your cutting boards.

>>6207323
I literally never carve fancy little garnishes, yet use my paring knife every time I cook

>coring literally anything
>peeling literally anything
>taking the ends off literally anything

There isn't enough anger and self righteousness in this thread so:

Fuck all of you and go back to your joey threads. You weeaboos don't know SHIT about cooking. Why do I even help you nerds? You don't deserve me and furthermore emperors new clothes. I'm a special snowflake and you should feel grateful for my knife wisdom which exceeds anything that has ever been seen on this website before. Have I mentioned I'm a STEM major and I resent pretentious college boy tumblrina vegans like everyone in this thread? Muh hones!

>>6207400

Why not use your chef's knife for that stuff?

>>6207455
Because I don't like gripping a 12" knife by the blade 2 inches from the tip to pare with.

Also, have you ever tried coring anything with a chef's knife?

>>6207542
>Also, have you ever tried coring anything with a chef's knife?

A few times a week. I fail to see the difficulty in doing so.

>>6207550
Tape yourself coring a jalapeno with a chef knife and post it, faggot.

Are these worth getting? My standard chef's knife doesn't really perform with soft cheeses.

Are these worth getting one of? My standard chef's knife doesn't do well with soft cheeses.

>>6207095
Chef knife + paring knife ultimate combo.

Maybe getting a deboning knife if you do a lot of that.

>>6207766
sharpen it

>>6207854
It's decently sharp, cheese sticks to the sides.

>>6207874
peel the cheese off the sides

do you ever need to cut cheese so fast you can't peel it off the knife?

I usually use either a 240mm gyuto or a #2 CCK cleaver. If I need to cut the bone out of a pork shoulder or something I'll use one of my folding knives with a thicker blade.

Hey bros, I'm stuck between an 8 inch victorinox and a wusthof... In terms of quality and holding its edge which should I get?

>>6207909
Which Wusthof?

Regardless, the Fibrox is some of the best performance/$ on the market. It should be just as good as the Wusthof classic for a fraction of the price.

>>6207394
Pic related, my crappy bread knife.

>>6207896
You own that?

>>6208124
Yes.

I use a large santoku more than my chef's knife, partially because of the Granton edge on the sankoku, other than that either is fine. I use a boning knife to debone beef and chicken. I use a small paring knife for peeling and coring things. I use a cleaver to heavy chopping work so I don't chip my other knives, it's also my go to knife when I make small pizzas. Hook it on the wire rack to pull it out, use it as a spatula to pull it off the rack, cut the pizza, and plate it. I also use a carving knife for turkey and roasts, I don't use it daily though. A steel is pretty important. I steel before and after every use, it's not really necessary per say its just habit.

>>6207095
at home i use a cheap kiwi brand chef knife i bought at the local asian grocery store. at work im switching out my victorinox knife set for wusthof's because i want that better quality to keep the edge of my knives longer. at home you are not using your knife that much and it will take a lot longer for it to get dull.

Also your question is strange, why are you asking other people what they need, why dont you just get what you need. just keep cooking and get more knives when you need them.

i own only shitty knives, but i just got DMT fine and extra fine sharpening blocks and now i can do the things with my knives where you cut straight down through a piece of paper with no resistance

you can't believe how incredibly happy that makes me. If I can make my cheap knives razor sharp, i'm not exactly sure why expensive knives are better, excepting good handles and stuff like that.

Anyone want to hear a story about how a cook stopped a potential mugging?

>>6207394
you can royally get bent, I'd rather score my board deep enough to clearly write my name than saw through a loaf with cheap bread knives.

I only own a chef and paring knife

>>6207095
Santoku
Chef's knife
filet knife
pairing knife
serrated knife used for bread or large roast beef-esque meats
This is all you need I need for anything

>>6209383
>santoku

get a load of this guy

>>6208139
why

I have 2 cutco knives. Expensive, so I could only a 2 piece set....An all purpose serrated knife and a paring knife. I've used them both everyday for over 5 years. Best knives I've ever had and they have a lifetime warranty. If they break or need to be sharpened all I have to do is send them in, and they will take care of it no charge.

>>6209450

Beyond awful. How on earth are you supposed to chop when there's no knuckle clearance on the knife?

>>they have a lifetime warranty

Just like the ninja blade 2000 and other infomercial bullshit, only with 10x the price!

Fuck cutco. It's a scam and a half.

>>6209454
I have small hands and they fit my hands great and I don't chop with either of those knives. Yes, the lifetime warranty was worth it. I paid a lot of money for those knives and have had the paring knife replaced without any issue at all. I broke the tip of it off trying to force something open. They were worth the money in my case and I'll eventually buy another set. Don't really give a shit what you think about cutco.

>>6209476

People like you are why the "free market" concept simply doesn't work

>>6209476

opinion discarded.

enjoy your overpriced pyramid scheme knives.

>>6209478
No, it isn't a scam. They ARE damn good knives.

Getting all butthurt because someone likes a cutco knife.

>>6209485
>They ARE damn good knives

Nope. Cutco is a classic example taught in business schools about how to create hype around a mediocre product. Cutco knives are stamped construction. They're no better quality than the other similar stuff you see on TV, like Ginsu or Miracle Blade, etc. They also do all the same silly demos about how you can saw the blade against metal and then still cut food with it (a trick that works with ANY serrated knife). Actually, I'd rather have the as-seen-on-TV stuff as at least those have a proper warranty where they actually give you a new knife, unlike cutco which merely gives you the "privilege" of buying a new knife at half price.

As for their quality? They're universally panned in reviews. Here's an example: despite being one of the most expensive knives they tested, it's performance was in last place:
http://www.cookingforengineers.com/article/129/Chefs-Knives-Rated

>>6209505

Dude, who gives a shit.... it's a fucking knife that a person got their money's worth out of.
So what if you don't like the company, they along with many other people, do.

Cutco knives are actually excellent. They feel great in the hand and are deadly sharp. I find them enjoyable to use. I got mine years ago and they hold up like champs.

Cutcos are not among the best knives in the world... But they hold up to a lot of abuse. For someone who is content to use a serrated steak knife for all kitchen purposes -- theyre' a real step up. At least you get something the right length. Plus, women, their main consumer base, don't usually like heavy knives. These knives are not heavy and balance nicely in the hand.

I own a set and yeah, they are good knives for everyday use.

>>6209537
>>6209485
>>6209476
>>6209450
>mfw actual, successful cutco trolling

I consider myself a pretty good troll but I wouldn't have the self control to see this through.

10/10 would rage again.

>>6209537
>Dude, who gives a shit.

You, apparently.

>> But they hold up to a lot of abuse.
Sure. But so does a $20 Dexter-Russel or Forschner.

The problem with Cutco is that it's a utility-grade knife with a premium price. It's like paying for a Ferrari but getting a Ford. This price difference is due to their (literally) pyramid scheme sales strategy.

>>6209548
No I really don't Give a shit any more than you do. Not everyone buys cutco new. Some buy them used on the cheap and send them into the company to sharpened And cleaned up for no charge. Why do you care how someone else chooses to spend their own money?

>>6209563
>Why do you care how someone else chooses to spend their own money?

Because I'm trying to help them get more for their money.

It's no different than giving first aid to an accident victim, helping someone escape a cult, or buying food for a homeless person. Some people need help. Cutco purchasers are one of those sorts of people.

>>6209566

>>6209387
as much as i could be called a weeb, i hate santoku knives.

>>6209566
Thank the gods the Good Samaritan knife guy showed up to save us all from cutco and their evil plot against humanity.

>>6209590
he's not the hero we deserve but the hero we need.

>>6209383
>>6209387
lol, not only is he suggesting a santoku, he's suggesting a santoku AND a chef knife. Literally the only purpose of a santoku is to do the tasks of a chef knife, but in a smaller form factor without the scary pointy tip for housewives.

>>6209007
>Anyone want to hear a story about how a cook stopped a potential mugging?

sure

>>6209590


I have a full set of cutco knives that I received as a gift and I absolutely love them.

>>6209683
>I think bad things are good!

why do people think it matters when they say this? People love their Dodge Nitro that they bought too.

>>6209683
If anyone ever gave me a set of cutco as a "gift," I'd disown that friend.

>>6209420
Why what?

>>6209683
>>6209693
>>6209785

They're absurdly overpriced, but in the end it's a good quality 440 stainless knife with a comfortable handle, and they're shiny as fuck.

Would accept as a gift but not buy/10

>>6209898
>comfortable handle
The handle is literally the worst part! What the fuck are you talking about?

>>6209930

If you work in a kitchen or for some other reason you have good knife skills and know how to hold a chef's knife properly, then yeah, they suck.

On the other hand, for a dumb housewife using the "fist grip" they're not bad. Guess which demographic they are marketed to?

>>6209941
And yet they market it as being superior for the pinch grip.

>>6209930
>"Stop liking what I don't like" -The post

I like the handles. I didn't say you had to.

>>6209957
Wow, you're in so much denial over the amount of cash you dropped on that piece of absolute shit. The handles are objectively bad for the task at hand. They WILL increase the likelihood of you slipping and cutting yourself, and they WILL increase fatigue.

>>6209985


I paid 109 $ for 2 knives over 6 years ago, which was reasonable for what I bought. I don't think they are pieces of shit. I probably won't buy more because I don't need anymore knives. If something happens to one of my knives they take care of it. My clumsy dumbass somehow managed to melt the handle on one and they replaced it. Cost 6 bucks s/h and I got a new knife. I imagine I'll use and continue to enjoy these knives for many years to come. I use them all the time and I think the handle is very comfortable. I've never cut myself or experienced fatigue with them.

>>6210066
you probably don't use them for real tasks every day

>>6210066
>and I got a new knife

That isn't great customer service. It just means that the knives are so overpriced that they can give you two for the price of one and still make a profit.

>>6210086
Not who you're talking too, but god you are an insufferable twit.

>real tasks.

>>6210133
It has nothing to do with customer service or price. They honor their warranty on the knives. Regardless of whether they were bought new or inherited used and dulled from grandma.

>>6209450
There is only one Cutco I own, and that's a shitty serrated piece of trash that works okay for slicing into loaves of bread and occasionally plastic wrap. That's all I use it for.

>>6210162
>insufferable twit
You probably have ass-burgers

If you're not using a knife for chopping, then you're doing it wrong. If your knife has no knuckle clearance, you can't use it to chop.

>>6210183
You should make a thread about the $15 dollar Chinese bulk cleaver you got off of a wholesale website, there are not enough of those, we need more knife experts around here.

>>6210183
You're the one sperging out about knives, sounds like you're projecting a little

So who wants some Final Fantasy knives?
https://www.youtube.com/watch?v=Qm6m8TEyfcc

>>6210202
>sperging
You'd say that to any cooking instructor, wouldn't you?

>>6207095
wusthof classic 8 inch
prob gonna pick up a shun for 200-250, dunno if I want to go with a french blade or a Santoku

>>6210353
You can do much better than shun within that price range

>>6210368
Such as?

>>6210243
Now you're a cooking instructor?

I'd say that to anyone who has said the retarded shit you have ITT.

The small utility knife is a wusthof, and so is the big santoku. The little damascus santoku is a gift and I don't know the brand brand. It's so sharp I actually needed 3 stitches last time I accidently cut myself and I wasn't even applying a lot of force on it.

>>6210369
Something like
http://www.japanesenaturalstones.com/itinomonn-stainless-kasumi-210mm-wa-gyuto/

Or something from http://www.japaneseknifeimports.com/

Their gesshin line is very good. You could also email the guy who runs that site and he'll help you pick something within your price range.

>>6210389
>The little damascus santoku

That's not a santoku.

>>6210413
Correct me then. I don't know much about japanese cutlery.

>>6210424
It's a hammer finished gyuto

240mm Wa-Gyuto master race.

Only complaint is that the handle takes some getting used to. It doesn't feel as strong compared to a western handled blade.

>>6210617
Because its not. Filthy Nippon steel

>>6210233
while i am full of awe and envy, those are pretty worthless as actual kitchen knives. very cool though.

>>6210620
>implying furansu no hagane wouldn't be the same in the same configuration
Lrn2/Sabatier nogent, baka