[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

View post   
File: 26 KB, 800x800, M21078.jpg [View same] [iqdb] [saucenao] [google]
13637688 No.13637688 [Reply] [Original]

im at a dilemma, I want to get a nice chef knife for all around purposes and was wondering if anyone has any recommendations? I have been looking at the mercer culinary genesis model, thoughts?

>> No.13637709

>>13637688
Budget? How much are you looking to spend?

>> No.13637728

200$ would be my limit

>> No.13637732

looking for 8" blade

>> No.13637733

>>13637728
Ikon

/thread

>> No.13637802

>>13637688
You can just get a mercer I got the renaissance.
The ikon is obviously better but you can get them on sale half price if you wait.
The messermeister Olivia elite is a good choice but is also pricey.
If you got $200 and don't have any knife related stuff get a electric knife sharpener a stone a hone or a strop with green compound.
Any one of them will keep you knife sharp besides the hone and I think it's worth having proper sharp knife.
The cheapest one is a home made strop with a bit of compound and any YouTube video will show you how to make one and use it.

>> No.13637831

>>13637802
Let's be real, $200 buys him virtually any chefs knife outside of some of the more luxury models like a Kramer. The real question is where is the best value/longevity/comfort in that price range.

>> No.13637862

>>13637688
For practical purposes you can't do much better than a Misono Sweden 240 unless you're working almost entirely with raw veg in which case a UX10 would probably be a better choice
>>13637802
>buying a $200 knife and shitting it up with an electric sharpener
Lol
>>13637831
Masamoto KS Wagyuto is quite a bit more

>> No.13637874

>>13637862
>outside of some of the more luxury models

>> No.13637878

>>13637874
Kramer is a custom knife though is it not? Masa KS is just a regular production line.

>> No.13637885

>>13637878
There are handmade Kramer knives that sell for thousands and then there is the line of Kramer branded knives sold by zwilling.

https://www.cutleryandmore.com/search?q=kramer

>> No.13637910
File: 199 KB, 800x800, murray_carter.jpg [View same] [iqdb] [saucenao] [google]
13637910

>>13637885
Oh, TIL

At any rate the only knife made by wh*teoids that I'll consider buying is by Murray "Ningen Kokuhō" Carter, the XXXIV Yoshimitsu no Tamahagane

>> No.13637913

>>13637910
German steel>nip steel

>> No.13637924

>>13637913
Not actually true, also most of my favorite knives are swedish steel, just Japanese brands

>> No.13637929

>>13637862
It's better than using a bench scraper to cut your food.

>> No.13638006

>>13637929
Ok but if you're going to use electric why not save your money and buy a dexter or something? You can buy something actually useful with the other $180, or maybe just some nice alcohol

>> No.13638053

For $200 just get a Wusthof. Reliable, good quality and angled fine for cutting bone, which Jap blades suck at.

>> No.13638068
File: 385 KB, 2048x1536, E2DFDF57-8566-4F8A-A876-6D20154DEF71.png [View same] [iqdb] [saucenao] [google]
13638068

>>13638053
I posted this in the last knife thread but I think this is one of the best values out there right now.

https://www.cutleryandmore.com/wusthof-legende/chefs-knife-p137886

>> No.13638308

The Wustof 8 inch Nikiri is my favorite knife. Think it runs around $180. It has the strength and weight of a German blade, and the shape, thin edge of the Japanese style. Go into a shop and try it.

>> No.13638540

>>13637862
>you can't do much better than a Misono
Yeah, Misonos are unironically pretty good. OP should also take a look at the various line of Kagayaki house brand knives that the owner of japanesechefsknife.com buys from small makers all over Japan. Very nice knives for a reasonable price. JCK has a very good reputation among chef knife enthusiasts, you can trust them to get a you a good knife.

>> No.13638544
File: 453 KB, 675x1283, Charpy V-notch.png [View same] [iqdb] [saucenao] [google]
13638544

Wusthof uses garbage german steel 4116. You could get a custom knife with good german steel like aeb-l, which is also a low budget steel.

>> No.13638554

>>13638544
Isn't AEB-L Swedish steel made by Sandvik?

>> No.13638560
File: 83 KB, 383x450, Screenshot-2020-2-9 AEB-L Stainless Steel • Alpha Knife Supply - AKS™.png [View same] [iqdb] [saucenao] [google]
13638560

>>13638554
Sandvik has a nearly identical steel called 13c26.
They were both developed around the same time and based after the Sandvik 12c27

>> No.13638571

>>13637688

If your budget is 200 bucks I'd consider saving up just a bit more. Some of the best bang for the buck chefs knives are priced right around 250 USD.

>> No.13639196

>>13638560
Uddeholm is also Swedish though. Germans just don't make good steel.

>> No.13639398
File: 20 KB, 400x400, mom-i-posted-it-again.jpg.367d4b1e791f7164e49586771cd47782.jpg [View same] [iqdb] [saucenao] [google]
13639398

>>13638544

>> No.13639676

I guess the only good German steel is Cronidur 30 aka LC200N / Z-FiNit
Super rust resistant and gets better edge retention than S30v in rope cutting test.

>> No.13640191
File: 740 KB, 1592x2048, 9A52B146-0B4B-4CEB-8A7E-D57ED13E30F3.jpg [View same] [iqdb] [saucenao] [google]
13640191

Just got this gyuto in the mail. Praise the glorious nippon steel.

>> No.13640305
File: 3.39 MB, 2962x3690, IMG_20200108_202321_410.jpg [View same] [iqdb] [saucenao] [google]
13640305

Two words: CARBON STEEL. no comparison in terms of taking and holding an edge. doesn't matter how much you spend; I have one that I literally found on a lawn in NY 30 years ago, old gnarly beast that I could still pretty much shave with. My day-to-day love in the photo. Not rust-resistant, not stain-resistant, but if you care you got something wrong with your head.

>> No.13640317

>>13640305
Wonderful kitsch.So.. I dunno cheap New York apartment chic? Who fucking cares. Get a knife you can shave with and resharpen in 5 minutes or less. Stop being 22 years old.

>> No.13640412

>>13640317
lol that would be a photo of my cutting board, dumbass

>> No.13640431
File: 285 KB, 1600x1200, portafilter.jpg [View same] [iqdb] [saucenao] [google]
13640431

>>13640412
You're cutting on what? A half cut piece of.. I can't even recognise the wood with that open grained nonsense. Use a real board. That's a quarter cut birdseye maple 16x20 with a honduras rosewood inlay. 2 inches thick.

>> No.13640436

>>13640412

You're cutting on a hobo's garage floor. Get some heavy mineral oil. Food grade.

>> No.13640439

>>13640431
oooo mr, fancy has rosewood inlay! I'm sure we're all super impressed, or something

>> No.13640444

>>13637733
>why is everyone still posting?
>didn’t they see me /thread my own post?
You are incredibly gay and no one likes tou

>> No.13640459

>>13640439

Would you have rathered Ceylon Ebony, or Pernambuco?

>> No.13641164

buck 120+

>> No.13641185

>>13637688
Get a good six inch chef's knife.

The Wusthof Ikon is a good choice. Henckels Four Star are also pretty good, and a bit cheaper. The Henckels has a bolster, which I don't mind but some people dislike.

>> No.13641288

>>13640305
Are you trying to tell us you just stumbled upon a $250 Kramer knife on your lawn? I call bullshit.

>> No.13641290

>>13640305
Dude if that's a hand made Kramer knife it's worth thousands.

>> No.13641535

>>13637910
I like Murray, he's a weeb that made it

>> No.13641837

>>13637688
Do you like thicc german knives or daintier Japanese western style knives?

>> No.13642247

>>13640459
What practical benefit is there to using exotic woods over regular wood?

>> No.13642252

>>13642247
Non

>> No.13642307

>>13642247

The exotic woods have a better chance at poisoning you, for the most part. They're also ridiculously beautiful. Birdseye maple is as hard as rock maple, but it's pretty. This end grain horseshit you see in cutting boards these days is horseshit. You don't dull you knives on quarter cut unless your steel is made of silly putty.

>> No.13642326
File: 86 KB, 512x768, 05aae0149b517e71a76ec46e3bbed33f.jpg [View same] [iqdb] [saucenao] [google]
13642326

>>13642247
I've got a guitar sized piece of bubinga out in the shop that would make a good cutting board, but It would probably kill me and my guests.

>> No.13642345

>>13642247
Makes your e-peen bigger.

>> No.13642353

>>13642345
Also, because no one really cares about .. e-peen.. It uses up shop lumber that isn't being employed. You can't buy that shit in stores or online.

>> No.13642651

Why would you ever get a blade with a full bolster?

>> No.13642665
File: 383 KB, 2016x1512, 20200210_203428-2016x1512.jpg [View same] [iqdb] [saucenao] [google]
13642665

New knife showed up at my door this evening.

>> No.13642702

>>13640191
Jambalaya time?

>> No.13642717

>>13640191
Was thinking of getting a gyuto myself, how is it?

>> No.13642728

>>13642651
Because they've never even heard of the term bolster and it never occurs to them.

>> No.13642732

>>13637688
Victorinox fibrox and the rest is spent on alcohol

>> No.13642739

>>13642732
Fag

>> No.13642991
File: 121 KB, 1000x1000, Hdf13f079e9de4ec7addf411f361254555.jpg [View same] [iqdb] [saucenao] [google]
13642991

>>13642247
>>13642326
The main reason exotic wood is so expensive on kitchen knives is that they stabilized the wood.
When you stablilze it you basically put it in a pressure chamber with a vac pump hooked up to it and put a container filled the wood and resin and then suck the air out and let it set.
It makes the wood almost a plastic glass like resin mix that you then have to cut and sand off.
It makes it food safe, water and bacteria proof and near indestructible but the trade off is it's only on hand made knives and it cost a lot of wood food safe resin sand paper and time.
It's possible to do to your table to but it might cost 10 times more than the wood.

>> No.13643005
File: 3.40 MB, 3024x4032, 3DC494A5-BA10-48BE-9BD4-C57F13A500BC.jpg [View same] [iqdb] [saucenao] [google]
13643005

Wasn’t expecting much but it turned out to be a really decent knife

>> No.13643734

>>13643005
I have no words

>> No.13643744

>>13642991

Or you let it dry in a barn for 5 years like every other violin maker.

>> No.13643748

Opinal chef knife, its like 200 bucks. I don't own one but I do own other opinel knives and they're good as fuck. I could only imagine their chef knife is just as high quality.

>> No.13643753

>>13643748
Not a fan of their designs.

>> No.13643766

>>13643753
https://www.opinel-usa.com/products/forged-1890-8-chef-knife?variant=31094657319002

You don't like this one? It's about as plain and classic as you can get. I personally find it very nice because of its simplicity. There's no bullshit about it. It's just a solid knife, length, handle, and clean design. I feel like it should fit almost anyones tastes.

>> No.13643783

>>13643766
For $70 sure I like it. For $179? Bitch get the fuck out of here. Even a wüsthof ikon is cheaper than that. There is no justification for that price, they even use the same steel. If I’m going to spend that kind of money on a knife I should get some style for my money.

>> No.13643798

>>13643783
This nigga wants style instead of functionality. Just go buy some cheap piece of shit Walmart knife and then spend the rest on some Jordans or some shit.

Style knife, I mean what the fuck

>> No.13643807

>>13643798
Learn to read dipshit.

>> No.13643815

>>13642702
Just andoullie pepper onions scrambled eggs. Shit was cash
>>13642717
Cut like a dream my guy. Never owned a knife like this before.

>> No.13643844

>>13643798
you’re retarded. if all you care about is functionality then spend $35 on a victorinox.