REDPILL ME ON COOK'S KNIVES

[Anonymous No.14654055]

OK guys, I can't tolerate my cheap Farberware cook's knife anymore. The damn thing won't even cut a squash or a sweet potato.

So what is an affordable, quality 8 or 10 inch cook's knife? A friend of mine tells me that Wusthof is the gold standard, but I can't spring for a 3 figure purchase price. Amazon sells a 10 inch Wusthof Pro Cooks Knife for $39.95. Does this sound good, or should I look elsewhere?

[Anonymous No.14654064]

sounds like a scam, amazon is known for not giving a shit who sells what on their website so make sure it's *actually* a wusthof before buying it.

[Anonymous No.14654099]

>>14654064
That occurred to me as I was typing my OP. Do you have any feedback or Henckels, Victorinox or Dalstrong?

[Anonymous No.14654675]

I bought this one recently for 40€ it's nice to use

[Anonymous No.14654680]

>>14654099
Not the same guy, but my parents had Henckels and they were pretty bad but they were also ancient. I got a Victorinox 10ish years ago because it was a meme at the time but it's treated me pretty well. Definitely an amateur though.

[Anonymous No.14654687]

>>14654055
If anyone is selling you something culinary and describes it as cook's whatever you know they don't know shit.

Chef's use knives.
Cooks reheat things and pretend they are chefs.

[Anonymous No.14654690]

>>14654687
Chefs don't do shit. They tell cooks what to do and get upset when their shitty impossible rules aren't met.

[Anonymous No.14654692]

>>14654055
10 inch victorinox fibrox pro chefs knife

got me through all my fine dining experience and stays sharp as a motherfucker as long as you hone it regularly and sharpen it once every 2 weeks to a month, depending on how much you use it

literally not a better quality for the money, i think theyre like $40 atm

[Anonymous No.14654696]

>>14654692
Very uncomfortable handle. A comfortable handle should be the first thing you look for. Having to sharpen more regularly isn't that big a deal when you get used to it.

[Anonymous No.14654700]

>>14654696
Steel quality is the first thing you should look for, knifelet.

[Anonymous No.14654706]

>>14654696
as someone with larger hands i found it very comfortable

regardless, the steel alone is better than 90 percent of other VG10 $200 japanese bullshit knives that chip if you cut frozen/bone in things

[Anonymous No.14654707]

>>14654700
Maybe if you're using it to decorate the room.

[Anonymous No.14654718]

>>14654696
>a comfortable handle outweighs a sharp blade

Dainty handed bitch.

[Anonymous No.14654758]

Okay bros, German or Japanese?

[Anonymous No.14654798]

>>14654680
I was given a Henckels as a gift and awhile I do not think it is that good I don't think it sucks enough to justify a new purchase.

[Anonymous No.14654953]

>>14654700
The steel in german knives like Wusthof are pretty low tier. Handle ergonomics is more important to most people which is why they're so popular.

[Anonymous No.14654987]

>>14654692
I'll show my entry level knowledge here...what's the difference between sharpening and honing?

[Anonymous No.14654990]

>>14654798
What is good that isn't $100 plus?

[Anonymous No.14655015]

>>14654990
Victorinox usually is rated the highest. Even compared to the expensive brands.

[Anonymous No.14655499]

>>14654987
sharpening is usually done on a stone, the abrasive particles on the stone gouge out microscopic shavings from the steel of the knife and thus grind it into the pointy shape you want for the bevel.

I dont ever use the word honing, it means so many different things to so many people that misunderstandings are unavaoidable. Steeling is a better expression, but even here there are different kinds of steel. The typical butcher steels work like files, they create an awful short lived edge, just like pull through sharpeners. Smooth steels (which are much rarer) can restore a sharp edge from a stone that has degraded to like 80% sharpness back to 95% with barely any loss of material. Ceramic hones are pretty much just like fine stones that clog up extra easily.

if you want to know more about sharpening go here: scienceofsharp.com

[Anonymous No.14655536]

>>14654990
Try the IKEA 365+ chef knife. UNironically maybe the best bang for the buck this side of the KIWI knives.

[Anonymous No.14656083]

>>14655536
I've been warned that some knives are so low quality they can't even be sharpened. Can this Ikea knife (pretty aesthetic, by the way) be sharpened?

[Anonymous No.14656932]

>>14656083
I have this knife and it's quite easy to sharpen it

[Anonymous No.14656990]

>>14656083
There is no such object on this planet that couldn't be sharpened. That dude on YouTube makes knives out of fucking smoke that are razor sharp.

Basic Ikea knives and a shitty roll sharpener, if used often enough, are enough to keep your shit sharper than what most people usually cut with. Uguu kawai Nippon sharpening stone desu shit is fun for the first time but gets really fucking old quick, blade might stay sharper longer like this but it just isn't worth it if you have kids, work, and all the other stuff eating your time.

[Anonymous No.14657039]

>>14654055
Check out victorinox they are great for the price.
Mercer knives are also good they are slightly more than victorinox but use the same steel as wusthof.
https://www.youtube.com/playlist?list=PLMdF0xxqpwMqwdSQSATVUqFpLupUiC7Zb
Good guide for blade types.

[Anonymous No.14657095]

>>14654987
Simple explanation is sharpening is removing metal to create a new edge.
Honing or steeling is to unroll or straighten a damaged edge.
When you cut the edge with roll over or deform like plastic because it's so thin and that's why honing works.
Problem is that you constantly bend the edge back and forth without removing much metal so it will never sharpen just straighten and go dull at some point.
Still do both or strop with leather and compound if you want to keep your knives in good condition.
this guy is right >>14655499 but it's really not that complicated just maintain you gear with what you got.

[Anonymous No.14657123]

No knife is good if you don't take care of it.
My cheapo henckels are still going strong and sharp, because i whetstone sharpen then every week.

[Anonymous No.14657148]

I have both Wusthofs and Shuns, I like them all a whole lot but if thats outside your price range, Victorinox is fine just make sure you sharpen them up from time to time.

[Anonymous No.14657946]

>>14654099
>Victorinox
Good knives. But good knives also go dull. Sharpen your knife.

[Anonymous No.14658095]

>>14654055
My mom gifted me a set of based Emeril's knives and they're fucking insanely sharp and very nice. I feel guilty because I abuse the shit out of them and let them set in the sink dirty overnight because I'm too lazy/busy to wash them, so they've got some unnecessary gross stains on them. Fantastic knives though

[Anonymous No.14659190]

>>14657039
Basically came here to suggest the same. I own some nice wustoff knives but I used these professionally for so long that I just use these two for everything now.

[Anonymous No.14659311]

Victorinox is the king of budget knives. I stay away from Wusthof and other German department store knives but that's because I like thinner geometries and different steels.

[Anonymous No.14661096]

>>14654055
Just fucking sharpen it you lazy cunt.

[Anonymous No.14661366]

>>14659311
>Victorinox is the king of budget knives.
damn true, got my £30 chef knife and i never looked back!

[Anonymous No.14661385]

>>14654687
You can tell this fuckin guys never worked in a kitchen
>>14654690
This guys got it

[Anonymous No.14661391]

>>14654055
Test

[Anonymous No.14661392]

>>14654055
sharpen your fucking knife OP.
Ive busted out plenty of 400 cover services with a faberware knife. Ive also used globals and wustofs. Any knife is going to be shit if you never sharpen it.