/ck/ - Food & Cooking

[Anonymous No.14619835]

Which Knife You Knifing With?

[Anonymous No.14619858]

The one right above the bread knife, or the cleaver at the bottom.

[Anonymous No.14619871]

>plastic handles

[Anonymous No.14619874]

All you need is a good clever

[Anonymous No.14619877]

>>14619835
Chef's knife, paring knife, bread knife.

[Anonymous No.14619886]

>>14619835
Knives are illegal in the UK.

[Anonymous No.14619889]

>>14619877
Same. I've been thinking of getting a filet knife. But honestly not sure if I'd just let it rust.

[Anonymous No.14619901]

>>14619886
No they aren't, /int/shit. Why would guns be legal here but not knives?

[Anonymous No.14619921]

Only the bottom two ever get any use.
A good cleaver and a chef's knife is all you really need.

[Anonymous No.14620106]

>>14619835
I only use a chefs knife

[Anonymous No.14620116]

>>14619835
For me, it’s the Petty

[Anonymous No.14620508]

>>14619835
nice
i
f
e
s

[Anonymous No.14620699]

[Anonymous No.14620717]

>>14620699
The only two knives you'll ever need, and yet you can't stop buying more. Got my set on sale for $80.

[Anonymous No.14620724]

>>14619835
>chinkshit
>>14619921
what's the real advantage of a cleaver? I part out whole birds, but seem to do just fine with a chef knife, hell, rather have a boning/filet knife for that.

[Anonymous No.14620730]

>>14620699
>>14620717
These honestly look dangerous to use

[Anonymous No.14620751]

>>14620730
they arent. the handling is incredible.

[Anonymous No.14620766]

>>14620730
Good balance, and a good grip. Only complaints with holding them are when they're sopping wet.

[Anonymous No.14620770]

>>14620751
Do you cook professionally though and wash your hands like 20 times an hour?

[Anonymous No.14620797]

>>14620724
cutting open hard vegetables and breaking down bigger things
when you say whole birds, i assume you arent talking about taking off heads and feet, which a cleaver is good for

[Anonymous No.14620799]

>>14620797
Yeah, just getting a roaster or something from the CSA if I'm paying for that month, and then breaking it down into cuts and making stock with the carcass.

[Anonymous No.14620805]

>>14620770
yes and i had many colleagues who have used these knives. the grip material doesnt get slippery or anything, if thats what youre getting at.

[Anonymous No.14620821]

>>14620799
yeah so, the only bone you really have to go through is splitting the breast, which tbf a heavy cleaver helps with especially for women

[Anonymous No.14620822]

>>14620805
Hmm, okay. I'm not a steelfag, but I know those lettered steels are usually good. I have a good pocketknife I was gifted that was like vs-1 or something.

[Anonymous No.14620874]

I used a tojiro for several years, upgraded to a misono last year. In retrospect I should have just spent the extra the first time around.

[Anonymous No.14621320]

>>14620822
Huh? "G-2" and "GS-1" are the model numbers. "Cromova 18" is the steel spec.

[Anonymous No.14621346]

>>14621320
Like I said, I was a retard when it came to steel. There are all the alloy names that are letters and numbers and shit.

https://en.wikipedia.org/wiki/List_of_blade_materials

[Anonymous No.14621377]

>>14619835
15cm Arcos universal chefs knife for just about everything
Boning knife for meat and fish
I also have an expensive Japanese knife, but I don't use it as often

[Anonymous No.14621386]

>>14621346
>Like I said, I was a retard
All you needed to say.

[Anonymous No.14621417]

>>14619835
some Farberware set with a wooden block from Walmart

[Anonymous No.14621421]

>>14621386
Sure you can be an expert of pocket knife steels and really impress chicks at the mall.

[Anonymous No.14621424]

hmmmm idk man maybe uhhh, damn idk. too hard to pick just one. uh hmmm maybe that one. nah. idk dude.

[Anonymous No.14621461]

mac msk-65

[Anonymous No.14621493]

sharp and 8" nothing else matters, but i prefer the santoku shape because i'm reckless and stab my left hand when style slicing