/ck/ - Food & Cooking

[Anonymous No.14851440]

Looking to finally splurge some money into some good knives, do you lot have any recommendations? I saw victorinox getting some praise because of their quality and price but are there any high end knives that are actually worth their price?

[Anonymous No.14851444]

>>14851440
>Wüstof Ikon knives

[Anonymous No.14851597]

>>14851440
Just don't use the knives to mutilate children's genitals like the Jews.

Poor American men. Subservient little slaves, they stole your foreskin. Pathetic.

[Anonymous No.14851755]

>>14851440
I like my Shi Ba Zi cleaver. Does pretty much everything except doing tourne or cleaving bones
not sure if it's high end or anything, but I like having lots of safe space for my knuckle to slide, I'm a newbie

[Anonymous No.14851764]

>>14851440
I have a zwilling set. Works good, no complaints.
No matter what you choose, the most important thing is keeping the knife sharp. You can spend as much or as little as you want, but if you don’t sharpen it, it doesn’t really matter what you buy.

[Anonymous No.14851810]

>>14851764
>>14851440

This, the whole point of buying good knives is because they can attain and maintain better edges. Whether they're worth the price is up to you - for home cooks, you get serious diminishing returns once you hit that $70-100 mark. I like the feel of Japanese knives better, the JCK house brand tends to be relatively cheap for Jap knives and I still able to maintain a good edge on mine that I bought ~10 years ago(~$100). I haven't used Western styles too much, but the few times I've used them, I enjoyed Wusthof.

If you're going to shell out the cash for a nice knife, you need to invest equally if not more into good sharpening stones and a honing steel so you can go longer in between sharpenings. Or send it to sharpenings services.

Whatever you do, don't buy Shun unless it's massively marked down because it's overpriced Bed Bath and Beyond bullshit and the steel is prone to chipping.

[Anonymous No.14852050]

>>14851440
If you have a little extra money, Wusthof is similar to Victorinox but better overall quality.

[OP No.14852118]

>>14851810
I can attest to Shun being way fucking overpriced. I fell into the Shun meme and in the end, my 20 year old Wüstof Ikon set was right there.

[Anonymous No.14852456]

>good knives
professional cook here, buy the cheapest knife you can find (make sure you hold it first to see how it feels) and buy something to keep it sharp. you really, really dont need an expensive knife, ive bought a few and it took me a long time to realise $300 knives are no better than a $5 knife.

if you dont believe me, go and watch that japanese guy who makes knives out of anything and makes them razor sharp. the knife doesnt matter, only how sharp you make it.

[Anonymous No.14852617]

>>14851440
Rada Cutlery has been great for me

[Anonymous No.14852760]

>>14852456
Its not really the price that matters - I have seen well made cheap knives and poorly made expensive ones - but there is definitely a difference between shit knives and good knives. Mostly in the grind. Most people who are not really into knives and especially kitchen knives dont know what to look for and how to tell a good grind from a bad.

[Anonymous No.14852775]

>>14851440
Get the Victorinox Fibrox 8 or 10 inch chef knife. I've tried high end German and Japanese knives but still prefer the Vic. The also can be kept sharp easily with just a few honing rod passes. Don't go full reddit soy boi and buy a meme japanese knife and whetsone set.

[Anonymous No.14852814]

>>14852760
no, this is crap. nobody who works in a kitchen is ever going to look at a knife and say "hmm, nice grind on this." there are people who work in michelin starred restaurants with $5 knives.

[Anonymous No.14852885]

in my experience, any chefs knife around $100 and over will not disappoint you. It's important that you go to any place that sells them and ask to hold them in your hand.

There's a lot of talk about the knifes aesthetics and what type of steel it's using and stuff but the most important thing is that it feels good and balanced in your hand.

[Anonymous No.14852891]

>>14851440
don't buy the ikea one with plastic handle cuz it feels gay lol

[Anonymous No.14853043]

Anybody own one of these big ass weighing knifes?
At most I'd use it to cut the occasional pizza and once a year when I go collect wild garlic with some friends but I'm still tempted to get one because they look so fucking kino

[Anonymous No.14853078]

>>14851597

This.

[Anonymous No.14853080]

>>14851597
rent free

[Anonymous No.14853120]

>>14851597
Pol is spilling over. Fuck back to your containment board.

[Anonymous No.14853133]

>>14853120
>I said the F word, tee hee. It didn't really make sense grammatically, but now I feel like a baddass

[Anonymous No.14853144]

>>14852456
This, except it has to be just good enough to be made with a standard quality steel. Bottom barrel knives are recycled chinesium and will rust, chip, and snap like shit.

[Anonymous No.14853148]

>>14853133
?

[Anonymous No.14853153]

>>14852456
this guy have it.
The rest is autism from young adults who have never really cooked. In the restauran where I work, the knives do not cost more than 7 € and yet we work with 9 hours a day. Once a month we sharpen them that's all.

[Anonymous No.14853187]

>>14852814
Dude the kitchenknifeforums.com and r/chefknives are full of professional cooks and chefs who post theor rather pricey knives. It is a small minority of all people working in industrail kitchens, I'll grant you that, but those people do exist. And the rest have most likely never worked with a genuinely good, sharp knife or they prefer to spend their money on their cocaine/alcohol habit.

[Anonymous No.14853338]

>>14852050
They’re exactly the same. The wusthof just looks a bit nicer

[Anonymous No.14853578]

>>14853187
i work in a real restaurant. the "cooks" who post on reddit and forums are the type of "cooks" you would see in a gordon ramsay kitchen nightmares episode. shitty american hole in the wall restaurant that sells sloppa comes to mind.

[Anonymous No.14853593]

>>14852617
>fundraiser knife
>made in USA
Two red flags right there. Do I need to ask why you want a clip point hunter as a kitchen knife?

[Anonymous No.14853617]

>>14851440
I'm a very bad cook and I've never visited this board before, but I want to learn how to make good food.
The only knife I have is a dull 20 cm one whose edge is bent. I've been eyeing this discounted Samura Damasus knife. Any experience on that brand? Thanks

[Anonymous No.14853620]

>>14853617
here's a picture of the knife in question

[Anonymous No.14853641]

>>14853620
looks like shit
just sharpen what you already have

[Anonymous No.14853669]

>>14853641
thanks anon, I'll spend my money on a honing rod instead.

[Anonymous No.14853675]

>>14853669
A common honing rod isn't going to do shit if your knife is in that bad shape.

[Anonymous No.14853706]

>>14853675
Yeah, I'll still need to actually sharpen it, but maintaining it with a rod before every use would be ideal, right?

[Anonymous No.14853710]

>>14853706
walk before run

[Anonymous No.14853711]

>>14852050
>>14853338
i have both (Wüsthoff and Zwilling) i actually have the knife in your pic. after using both for nearly 4 years i'd say this:

wüsthoff: looks nice, gud balance, expensive (pic related is between 50 and 90€)

Zwilling: absolutely fine, about 20% cheaper than wüsthoff on average. i do not like their "all plastic" handles though.

both work fine and it really boils down to hiw much are you willing to spend on a knife.

my favourite is the pic related in 16cm, i even have it engraved

[Anonymous No.14854143]

>>14851440
No. I have Kiwi brands. They're sharp, easy to sharpen and cost couple of bucks. Any kind of expensive knives are a waste of money.

[Anonymous No.14854381]

>are there any knives you actually use worth more than 50-100 dollars each?

no, not really. once you get to a good steel, heat treat, and knowing how to sharpen gucci garbage doesn't add anything of actual value.

[Anonymous No.14854542]

I have yet found a reason to get a knife thicker than the santoku type blades. I always feel an immediate difference when switching between a santoku and any other wustof-alike knife. Very rarely do I feel the need to have something more robust. I can only think of one thing and that's cutting an entire pumpkin or cleaving bones but that's why I have a proper cleaver for that. Victorinox and Wusthof aren't even specifically advertised as extra tough knives for heavy duty jobs but rather as regular all around kitchenknives.

One of my santoku are from a triple pack of cheap knives and the other was bought a little more expensive and even the cheap one feels superior to anything else I got. Might just be my cooking habits I suppose.

[Anonymous No.14854569]

I have the standard Victorinox and i like it but i've been wanting a nicer knife. I like the look of the japanese style knives but i have no idea which to order. Really i'd like to hold one in my hand as i havent before.

[Anonymous No.14854578]

>>14854542
That's something most Japanese knives have in common. They prefer a thinner, harder steel.
Of course, harder steel is also harder to sharpen.

[Anonymous No.14854595]

>>14852885
how do you find a store with a good knife selection? The only place i can think of in my city is Williams Sonoma

[Anonymous No.14854609]

>>14854595
anything with a good selection these days also sells online because buyfag millennial chefs are very online. if there's an online shop that has a store go there. if all you've got is WS then buy online

[Anonymous No.14854626]

>>14854609
should i go to WS to just get my hands on some different knives then buy online? There are also places like sur la table and bed bath and beyond but i don't know that buying from those stores would be any better, might be okay for getting a feel of some knives though.

[Anonymous No.14854645]

>>14854626
I wouldn't bother, if it's your first good knife you won't know what "good" or "bad" feels like and you'll be bamboozled by bling and the urge to buy now. you also won't get any sense of how it behaves when really cooking. it's like trying to learn weight lifting moves on a bar that doesn't have any weight on it.

just read some "wat knife iz gud" threads on a knife site and take a wild guess after that.

[Anonymous No.14854671]

>>14854645
i mostly want to see how the classic japanese knives feel as i have only cooked using western style chef knives. There are also so many different knives any time i start looking into them it's a bit overwhelming

[Anonymous No.14854680]

>>14854671
all the more reason not to buy at any of those stores, all they'll have is shun and crap like that

[Anonymous No.14854699]

>>14854680
what sites are good to get from, or where should i start on forums for choosing a knife?

[Anonymous No.14854714]

>>14854699
https://www.google.com/search?q=first+knife+site:www.kitchenknifeforums.com

https://www.google.com/search?q=knife+shops+site:www.kitchenknifeforums.com

[Anonymous No.14855565]

Anyone ever tried one of these gyuto that are available on amazon?

[Anonymous No.14855668]

>>14855565
>$170
yeah nah

[Anonymous No.14855691]

>>14855668
where should i go for a gyuto around that price? When i look on forums it seems like so many people end up recommending these $300 knives and i don't think i'm good enough to take advantage of something like that. In the US if that makes a difference.

[Anonymous No.14855692]

>>14852760
>in the grind
you know you can just change edge geometry on your own, right? it's not exactly difficult

[Anonymous No.14855702]

>>14855691
You shouldn't spend that much for a knife. Unless it's some kind of a dick extensions anything over $50 is too much.

[Anonymous No.14855712]

>>14855702
I haven't seen any of the japanese style knives for that price. If there's a decent one then sure but I don't mind spending $100-200 on a knife i can have forever.

[Anonymous No.14855736]

>>14855712
I've had a set of >>14854143
for around five years now. No wear or tear. They cost me 40 bucks or so. They're sharp. They take just few seconds to sharpen when they get a bit dull.
Unless the knives are something you want to show around you should not spend lots of money on them. Expensive knives are a meme.

[Anonymous No.14855752]

>>14855736
Part of the reason i'm looking to get a nice gyuto is i like the look of them. I have the victorinox fibrox that i've been using for a few years now an i don't have any problems with the knife but i always wish it was just a bit better looking and gave me a little more joy when i look over at my knives.

[Anonymous No.14855767]

>>14855752
Well that's fine and nice but then you just have to pay for the look. At that point it isn't about the quality. It's just for the looks. And it will be expensive.

[Anonymous No.14855782]

>>14855767
It seems like with how much people discuss knives here and elsewhere there must be some noticeable difference in metal type and construction method, but i don't have experience with that many knives to know any of that.

[Anonymous No.14855802]

>>14855782
It's either softer so it gets dull faster but also easier and faster to sharpen.
Or it's harder. Stays sharp longer but harder to sharpen.
Also if it's softer it's kinda easier to fuck up the sharpening if you keep a wrong angle.
It's not space magic.

[Anonymous No.14855869]

>>14855802
Carbide content has a big influence on ease of sharpening. Mid tier stainless steels like VG-10 tend to have a lot of carbides which make them more difficult to sharpen compared to many carbon steels with a higher hardness.
You could also just get diamonds so they all sharpen up quickly.

[Anonymous No.14855946]

>>14851440
dexter knives are good but their paring knives are trash
>>14852456
quit talking

[Anonymous No.14856029]

>>14855869
Sharpening is easy if you can keep a consistent angle.
With softer steel it's not much of a problem if you fuck. Just do it again for few seconds and you are good.

[Anonymous No.14856064]

>>14856029
I feel like you missed the point of what I was saying.
There are plenty of harder steels that don't really take much longer to sharpen than soft steels.

[Anonymous No.14856107]

>>14856064
>I feel like you missed the point of what I was saying.
There are plenty of harder steels that don't really take much longer to sharpen than soft steels
Amazing.

[Anonymous No.14856122]

>>14856107
Yep. Purposely going with a soft knife for easy sharpening is pretty dumb. Glad you understand now.

[Anonymous No.14856136]

>argument about sharpness vs toughness
These always go well

[Anonymous No.14856186]

>>14851440
Victorinox knives are for people who want a good knife but also don't care about knives. If you want to go autistic with it you need something fancier

[Anonymous No.14856409]

>>14856136
What are you even doing with your knife that you would need toughness?
t. mechanical engineer

[Anonymous No.14856427]

>>14856186
So what is wrong about Victorinox?

[Anonymous No.14856523]

>>14856409
You want to cut with an onyx blade that shatters when you breathe on it be my guest. I'd rather a knife I don't have to worry about when I'm using it

[Anonymous No.14856533]

>>14856409
I like having thin edges which need a good combination of hardness and toughness to work well.

[Anonymous No.14856570]

>>14856523
You're cutting an onion or a steak. You don't need some weeb "supersteel"
>>14856533
My 5 buck thai blades are extremely sharp. I can make tomato slices you can see through with them.
There is no need to buy some meme knives as long as you know how to use your sharpening stones.

[Anonymous No.14856589]

>>14856570
nobody brought up Japan or "supersteels" except you, neckbeard

[Anonymous No.14856597]

>>14856589
>>14856570
also your thai meme knives have toughness, you should sue whoever gave you that degree because it's made of toilet paper

[Anonymous No.14856656]

>>14856597
Do you even know the difference between toughness and hardness?

[Anonymous No.14856716]

>>14851755

>new to cooking/knife skills
>buys chinese cleaver as first knife

it was over before it even started. i worked with a faggot who used a cleaver for literally everything and he was the biggest, most inept, cockiest retard ive ever met. hed use it for everything, even shallot brunoise. a sous chef had to stop him before he began breaking down a snapper with it.

holy fuck im getting mad

[Anonymous No.14856778]

>>14853711
Whats the engraved one and where did you get it?

[Anonymous No.14856842]

Victorinox is your best bang-for-buck iron. Wusthof if you absolutely need a top quality western double.
Yoshida Global for eastern singles or santokus.

[Anonymous No.14856848]

>>14856842
>Victorinox is your best bang-for-buck iron. Wusthof if you absolutely need a top quality western double.
>Yoshida Global for eastern singles or santokus.
how tf would u know if its the best?

[Anonymous No.14856862]

>>14856848
Maybe I juggle them at the fucking circus how tf do you THINK I know, retard?

[Anonymous No.14856900]

>>14856862
youre just assuming obviously, you know nothing about what makes a good knife

[Anonymous No.14856903]

>>14856842
>Wusthof
>top quality
X50crmov15 is a low end steel.

[Anonymous No.14856983]

>>14856900
Did you have a face or two to back up your bullshit, or should I just call you stupid now?
>>14856903
Literally no perceivable difference over something like 440c, you brainlet autist.

[Anonymous No.14857020]

>>14851440
Step 1 - Learn how to hold a knife properly.
Step 2 - Visit a knife shop/kitchware/restraunt supplier and try holding various knives until you find some that are comfortable to you.
Step 3 - ???
Step 4 - Profit!!!

[Anonymous No.14857070]

>>14856983
440c isn't high end either. It's one of the earliest stainless steels ever developed.

[Anonymous No.14857079]

>>14857070
Now here's the part where you explain why they don't work for kitchen knives, fuckstick

[Anonymous No.14857094]

>>14856427
they're simple, they have plastic handles, handle shape actively hinders different types of handling techniques. your average home cook will be perfectly fine with it, it's the knife I use.

[Anonymous No.14857120]

>>14851440
Rada

[Anonymous No.14857139]

>>14857079
>explain why they don't work for kitchen knives
What do you mean? All I'm saying is that Wusthof isn't "top quality." The cutlery industry is just stagnant so good quality materials that are quite common for most knives are rarely used in kitchen knives.

[Anonymous No.14857143]

>>14856656
do you? because you seem to think those are binaries, a steel is either hard or it is not; a steel is either tough or it is not. whereas in fact they only make sense as relative descriptors. tough relative to that other steel. hard relative to that other steel. your position is best summed up as "not even wrong"

you should really stop talking about knives, this is extremely embarrassing for you

[Anonymous No.14857153]

>>14857139
Just because you don't like the grade of steel for absolutely no functional reason doesn't invalidate it, or any other aspect of the knife.

[Anonymous No.14857209]

what's the best thing to buy for sharpening my knife? I have no interest in learning how to use a whetstone/sharpening stone, but all the sharpening "tools" I search for online seem really shit.

[Anonymous No.14857229]

>>14857209
Chef's Choice

[Anonymous No.14857258]

>>14857153
Literally the only thing I was disputing is your claim of Wusthof being top quality when it really isn't. Is it really so hard to accept the idea that you're mostly paying for the brand name.
>no functional reason
It's not that tough considering how soft it is and edge retention is comparable to other low end steels.
https://docs.google.com/spreadsheets/d/1b_rNfdJnL9oyn-JoL9yUHhUmDLAP1hJ1dN_0q5G4tug/
4116 = x50crmov15

[Anonymous No.14857268]

>>14851440
First.
High-end usually means in the thousands of dollars.
Second.
What is your budget?
Third.
What do you need to use the knives for?

[Anonymous No.14857283]

>>14857258
I said it was a top quality knife. I never said it was top quality steel. This isn't a difficult concept. There is no argument for needing a kitchen knife with the highest grade steel imaginable other than "I want it to cost more"

[Anonymous No.14857297]

>>14857209
>what's the best thing to buy for sharpening my knife?
>I have no interest in learning how to use a whetstone/sharpening stone
Haul them to a store like Kitchen Window where they'll do it for you every 8-12 months.

[Anonymous No.14857306]

>>14857258
>Autism: Engaged

[Anonymous No.14857309]

>>14857268
>High-end usually means in the thousands of dollars.
For kitchen knives used to cook with, a $400 knife is high end and $200 is more than enough for any reasonable person. We're not talking about some disgusting boomer shit with gemstones in the handle and a bible verse engraved in the blade, that just drives up teh cost for no reason.

[Anonymous No.14857328]

>>14857297
no fuck you

[Anonymous No.14857341]

>>14853187
It’s kind of like stoners who buy $3,000 bongs. It doesn’t get you more high than a $10 straight water pipe but it looks cool and is collectible and makes you feel special

[Anonymous No.14857344]

>>14857283
So what makes them top quality despite needing frequent sharpening?

[Anonymous No.14857387]

>>14856716
retard
stfu

[Anonymous No.14857407]

>>14857344
Everything compared to other knives
>despite needing frequent sharpening?
Proof? HRC is never an equivalence test for edge retention.

[Anonymous No.14857421]

>>14857407
There's an edge retention chart right here
>>14857258

[Anonymous No.14857427]

>>14857421
>Everything in the chart above high 50s
Explain why ANYTHING in that range is bad for OP's purpose?

[Anonymous No.14857458]

>>14857258
>I studied the blade

[Anonymous No.14857462]

>>14857209
Get them sharpened by a professional.

[Anonymous No.14857467]

>>14857427
>Everything in the chart above high 50s
That's not the edge retention chart.

[Anonymous No.14857479]

>>14857467
I still don't know what you're trying to prove?
>Frequent sharpening
How does that chart even remotely suggest that? What's there to say it's going to require "frequent" sharpening for the OP's purpose? Because it's german stainless? Come the FUCK on, man
Let's just assume he decides to become a personal chef or some shit. That really worth the tradeoff of hardness? Sharpness? By that point, he won't mind a sharpening. Amateur use? Once in a blue fuckin moon.
Take that 'itsm and piss off with it.

[Anonymous No.14857485]

>>14857479
Look at the spreadsheet moron not the hardness toughness chart.

[Anonymous No.14857501]

>>14857462
no

[Anonymous No.14857504]

>>14857485
I'm not changing my stance. There's no reason to even factoring that autism chart.
EVERY fucking knife worth its salt needs a proper sharpening after extended use. X50crmov15 maintains a superior level of sharpness until you let it go. Can't say that shit about many other "higher" grade steels even after a proper sharpening, let alone susceptibility to degradation and corrosion depending on the type.
That and it's form/function are why it's a top quality knife. Is it the best ever? Fuck no. That's not the topic, though.

[Anonymous No.14857517]

>>14857258
If you're so content to call Wusthof shit, then what's the best choice based on all your autism?

[Anonymous No.14857547]

>>14857504
Don't worry, anon. I see what you're saying, and I agree. That other guy is a fucking autist. Nigga probably studied metallurgy just to chop some vegetables.

[Anonymous No.14857553]

>>14857328
>>14857501
Well, you got the only real option if you don't want to get an expensive belt sander and belts, or just learn to use a stone.

[Anonymous No.14857567]

>>14857517
Why, the Damascus Steel Katana, of course!

[Anonymous No.14857583]

>>14857504
All I said was that it's a low end steel. You asked for proof and I showed you proof.
>X50crmov15 maintains a superior level of sharpness
You need a fine grain structure for that.
https://knifesteelnerds.com/2019/05/26/new-micrographs-of-42-knife-steels/
https://knifesteelnerds.com/2018/08/27/what-is-edge-stability/

[Anonymous No.14857588]

>>14857583
>All I said was that it's a low end steel.
And all I said was that doesn't matter even for a top quality knife.

[Anonymous No.14857624]

>>14857588
At no point did I ever actually say that Wusthof is bad yet you kept on acting like I was insulting everything about the brand when all I talked about was the steel. Is it really such an offensive thing to say that the steel is cheap?

[Anonymous No.14857647]

I admit to not knowing much about knives, or even cooking, frankly. Never was professional. I have two knives that I can do anything with: a big one and small one. That's all I really know them as. I'm pretty good at sharpening and keeping them proper, but that's about it.

Something I've always wanted to have a better understanding of why there are so many knives. Why does each individual ingredient need it's own knife? Pragmatically, doesn't it just come down to preference, excluding some obvious practicality issues?

[Anonymous No.14857685]

>>14854680
I like shun whetstones tho

[Anonymous No.14857736]

>>14857501
Enjoy your blunting and shortening the life of your knives.

[Anonymous No.14857740]

>>14857309
>he doesn't bless his food with each cut
Shame, really.

[Anonymous No.14857768]

>>14857647
For most cooking needs you can get by with a chef's knife and a paring knife. But there are times where the cooking/prep processes are much easier and work can go faster if you have a specialized tool.

For example, filleting a fish with a filleting knife or descaling a fish with a scale remover.

[Anonymous No.14857824]

I use dexter russell and theyre pretty solid
Cost is decent for a quality knife but not so expensive that youll be afraid to use them daily

[Anonymous No.14858542]

>>14851440
Just bought a Victorinox 8" chef knife with rosewood handle. No complaints, seems to hold an edge quite well and I like that it doesn't have a bolster unlike my Wüstof. Sure the handle is a bit chunky and it's not very balanced but I prefer it to my Wüstof classic. I don't love the high polish finish either but it dulls with use. The memes are true, it's the best knife you can get for under $50.

[Anonymous No.14859349]

>>14854578
Sure but I would take that maintenance every day if it meant I get a knife that feels better when cutting.
Is there really no other pro for typical non-jap knives other than "easier to sharpen"? I mean, most people don't even bother with anything but the most basic of sharpening which would benefit hard knives as well.

[Anonymous No.14859608]

>>14856778
16cm wüsthoff chefknife. engraving was done by a shop nearby with a vector image

this is the knife although mine lost the printing and sticker: "Wüsthof Kochmesser, Classic (4582-7/16), 16 cm Klingenlänge, geschmiedet, rostfreier Edelstahl, breites und sehr scharfes Küchenmesser" (amazon)

[Anonymous No.14859620]

>>14851440
those voctorinox are pretty good value. I wouldnt call them great or top shelf knives.
but for something thats light and durable they do the job at a reasonable price.
failing that you should try knives at the store, see if the weight is something you feel comfortable with your limp wrists.
avoid most stuff that has chinese or japanese writing on it. it'll be overpriced junk.

[Anonymous No.14859641]

For a soft steel knife with no real chips or damage how long, ballparked, would I need to sharpen it on stones if we go 3 steps from something like 300 to 1000 and 3000?

I feel like I'm grinding things back and forth without seeing much happening after a couple of dozen strokes. Am I just wasting time or should you dig in for a couple of minutes each side? Sorry for the vague question, I realize there are many more parameters involved.

[Anonymous No.14859903]

>>14859349
japanese knives are also easier to sharpen because they don't have the stupid bolster knocking chips out of your stones

[Anonymous No.14859916]

>>14859903
I also find the rounded bolster on wustof-like knives getting in the way when needing to cut right above the handle.

[Anonymous No.14860003]

>>14859641
If you do a perfect job on each stone and you're working on hard splash-and-go stones then it can be pretty quick - I don't make a habit of counting strokes but if I had to guess I can get by with about 30 strokes before I shift positions on a progression that's even more aggressive than that, but my everyday knife is really easy (70/30 carbon laser), deburring is trivial, and I've got some particularly hard and consistent stones

If you're working with those "do everything" mudstones that have to be hosed down after every 3 strokes or it turns into a finishing stone and you aren't consistent and your steel is one of those obnoxious consoomer tier stainless meme steels from the 1990s then it's going to be a horrible experience and you should stick to the conventional "double the grit at each step" approach

[Anonymous No.14860017]

>>14860003
What do you call those particularly hard stones? I'm guessing I have something akin to mudstones as they "need" to be submerged a bit before use and I find myself wetting them occasionally during the process. They also produce decent amounts of slimy debris as the process goes on. They don't seem to lose a lot of actual material though and remain flat to the eye.

[Anonymous No.14860051]

>>14860017
as a general rule anything that doesn't bubble when you take it out of the package and dunk it in water is going to be a hard stone. this is most high end synthetics and some mid tier synthetics

[Anonymous No.14860070]

>>14860051
It sounds like you can't really tell when buying it before it goes into water? Is there at least a price gap that would indicate it's of different hard materials?

[Anonymous No.14860079]

>>14860070
you can tell because the website selling it calls it a splash and go stone and/or describes it as "hard". common examples are the shapton glass series. the shapton pro series, naniwa chosera, and naniwa super stones.

[Anonymous No.14860091]

>>14860079
Oh right you did say splash-and-go earlier. I thought it was more a general term than a specific type. Good to know.

[Anonymous No.14860627]

>>14853617
Get a Thai KIWI brand knife, or the IKEA 365+ all stainless steel chef knife. Best bang for the buck on the market today.

[Anonymous No.14860636]

>>14854569
Get a Fujiwara FKM from japanesechefsknifecom, or a Gesshin Ginga from japaneseknifeimports.com or a Suisin Inox from korin.com. Rock solid no-frills stainless Japanese gyutos, great beginner knives all of them.

[Anonymous No.14860709]

>>14860636
>Gesshin Ginga
i was looking at this but it was sold out. The other two look okay but i was looking for the japanese style handle instead of these western style. I actually was looking at facebook marketplace and see a 210mm Yoshikane nashiji Gyuto for only $150 near me. Might try to get that.