/ck/ - Food & Cooking

I like how it changes between ceramic and metal based on how he's holding it.

You look like a terrorist. Maybe you could apply some of that sharpness autism and learn to run a razor across your face

>>9238338
>it's probably too dull.
No shit, Sherlock.
State the obvious a little more.
Retard.

great thread

If you're posting threads like this you probably have autism

>>9238338
Did he jack off to the og footage afterwards?

>>9238338
missed a killer opportunity to plug an isis beheading video. saged for fail

>>9238348
have you never seen light reflecting off metal before you moran

>>9238884
cameras can't record light, dumbass

>>9238884
>moran

>>9238348
based retard

>>9238898
how many days ago did you arrive, newfriend

>>9238897

>>9238338
>cuts aren't perfectly straight and even
>doesn't go through perfectly smoothly with zero effort, visibly drags at times
Edge isn't good enough, and more importantly isn't even.

>>9240924
It's good enough for anything it can possibly be used for in a kitchen.

>>9238897

>>9238897

>>9238897
ha ha ha

If your knife can't do this, it's probably too dull.

>>9238338
Cutting paper has nothing to do with the sharpness of the knife. it's T E C H N I Q U E.
There is a yt video somewhere, guy cuts the paper like this then rubs his finger against the blade without cutting himself.

>>9241984

FOLDED

OVER

9000

TIMES

>>9243524
There is a certain minimum level of sharpness needed otherwise the paper won't be cut.

The only "technique" in your example is the video poster knowing how to handle the blade without it cutting his finger.

>>9238897

>>9238897

>>9238897

>>9244316
I really like this image. You mind if I copy it and save it to my desktop?

If you can't open a jar with one hand then you're probably too weak.

>>9245616
Go ahead, it is all yours. Thank you for stopping by!

>>9238338
aka, the worst way to test the sharpness of your knife

>>9245730
BS, it's a pretty good test. Not only does it give you an idea just how sharp your blade is (with a little bit of experience), it will also tell you which parts of the edge haven't been fully sharpened yet. Just don't do it too often, many kinds of paper contain mineral (i.e. stone) powder to make the paper smoother and heavier (in the induszry it's sold by weight). That stuff can cause wear on your edge.

Hello di/ck/heads ! Knife question :

i bought 2 knives the other day, pic related, the 2 smallest are the ones i bought recently.

So the chef knife is for cheffing stuff and the small one is for small vegetables/fruits and stuff but what would be the intended purpose of the medium one ? When would it be more suited than the chef knife and the small knife ?

>>9238897
do it

>>9238338
>If your knife does not cut katanas, it's too dull
t. /ck/ neckbeard

>>9246804
Those medium-sized ca. 6'' knives are called petty knives and they are generally not used very often in the kitchen. Many women and some chefs prefer them to actual chef's knives which begin at 8''. Other than that they can be used for decoration jobs, or cutting the rinds of large fruit like pineapple or mangos. Anything that doesn't involve cutting on the board (which requires knuckle clearance) and for which a 3'' parer is too small.

>>9247598
thanks anon !

polite sage

>>9238338
Truth.

>>9243538
I don't know, you be the judge. This is the video

https://www.youtube.com/watch?v=jKMFPpNxIbM