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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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16612346 No.16612346 [Reply] [Original]

>> No.16612351

>>16612346
A whah?

>> No.16612368
File: 353 KB, 1280x960, 2234A5E6-2DF6-4B05-819D-EA2729E003EC.jpg [View same] [iqdb] [saucenao] [google]
16612368

Yes.

>> No.16612397
File: 29 KB, 800x450, opinel-carbon-rust.jpg [View same] [iqdb] [saucenao] [google]
16612397

>not having an upper class knife made before the 20th century

>> No.16612418

>>16612368
>if you look at the shiny paring knife you can see it is an ancient once and hand forged, 1860s or earlier

>> No.16612518
File: 901 KB, 2609x3292, bxy6s5l8eo461.jpg [View same] [iqdb] [saucenao] [google]
16612518

>not having a nice carbon knife in year zero minus five
you won't be getting one soon

>> No.16612529

>>16612346
Do you know what vegetable it is?

>> No.16612575

>>16612529
japanese mustard

>> No.16612582
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16612582

>>16612397
>Not having a cabint full of weed knives.

>> No.16612604

>>16612582
>using weeb knives
if it doesn't come from sheffield, solingen, klingenthal, mora or eskilstuna i don't want it

>> No.16612641
File: 2.36 MB, 4032x2075, 20210827_204150.jpg [View same] [iqdb] [saucenao] [google]
16612641

>>16612604
Sheffield, you say? My favorite razor is this wade and butcher. Most likely over 100 years old. Replaced the completely destroyed horn scales and honed it up on japanese natural whetstones. Shaves beautifully.

>> No.16612862

>>16612641
I have a wade and butcher paring knife

good show old chap

>> No.16613063

>>16612862
Got pics? Is it vintage? I can't seem to find any wade and butcher cutlery examples online.

>> No.16613070

>>16612346
Is that even legal in bongland?

>> No.16613090
File: 519 KB, 1923x790, Screenshot 2021-08-28 at 08-18-05 Zwilling Diplôme Santoku 18 cm, 54207-181.png [View same] [iqdb] [saucenao] [google]
16613090

It will arrive on Tuesday

>> No.16613168

>>16613090
Looks pretty noice. I like that they enhance the edge beyond the factory edge... the whole honbazuke thing. 61 hrc is also pretty decent for stainless.

>> No.16613218

>>16612518
I'm going to commission a knife in MagnaCut when you can actually buy it.

>> No.16613238

>>16613218
I've bought a 13x2 .110 thick piece of z-max for $85 that I'm going to make a kitchen knife out of soon. It reaches 70 hrc after tempering. Should be pretty fun. It's going to be an absolute bitch to heat treat because it needs 4 2 hour tempering cycles at 1000 F.

>> No.16613341
File: 3.83 MB, 600x383, garlic.gif [View same] [iqdb] [saucenao] [google]
16613341

steak knife for everything

>> No.16613350

>>16613341
Waste of time and waste of garlic.

>steak knife
>more like MISTEAK knife!

Now consoom. Consooooooooom.

>> No.16613599
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16613599

switched my IKEA knife for a proper knife from Ogata last week, really happy with the knife it slices meat like butter and feels good in my hand

>> No.16613613
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16613613

>>16612641
>tfw still struggling with the honing part
like why is hair popping so hard to pull off

>> No.16613645
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16613645

My dad went to Japan a couple of years ago and I asked him to buy me a knife kinda offhand mannner. He came back with this and my mom told me he got a bit confused with the exchange rates and spent more than he realised, needs a bit of tlc at the moment tho.

>> No.16613650

>>16613645
DUDE

>> No.16613653

>>16613645
too bad it's got those dents and blemishes tho :c

>> No.16613656

>>16613653
Yeah I'm thinking about sending it to a professional, do you think they can buff out the blemishes? I'm hoping so.

>> No.16613660

>>16613656
they'll do anything for money anon. just make sure they're careful and don't overheat the blade or it jeffs the temper

>> No.16613675
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16613675

Every time you make me look at knives I wish I wasn't a poorfag

>> No.16613676

>>16613660
are you in the UK? i live in london and have been searching online for someone who is more specialised with these japanese styles of blades, I'd also potentially be willing to ship internationally.

my dad is a massive knife nerd, i think he knew what he was doing. he makes handles in his shed in the garden, i might get him to re-handle this one, as i think they aren't meant ot be permanent?

>> No.16613683

>>16613613
Buy a strop

>> No.16613688
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16613688

>> No.16613761

Does the Derryshire Court Minister know that you guys are in possession of these personal WMD's?

>> No.16613767

>>16613683
>just buy the most basic and essential maintenance tool there is
ah genius, why didnt i think of this

>> No.16613806

>>16613613
Hair popping right off the strop is easy, passing the thumbnail test after several days of use is the real challenge

>> No.16614428

>>16613767
Strops aren't necessary if you've got solid fundamentals with your whetstones. If you're good you can get shaving sharp with around a 1.5k stone.

>>16613645
Nice weed, 420bro.

>> No.16614439

>>16612604
I'm a Solingen guy even if its mostly because us burgers joined the wrong side of WWII

>> No.16614475

>>16614439
You mean WW1

>> No.16614608

>>16614428
but how does one get that good?
is this all in the applied pressure or specific stroke patterns like doing some edge trailing for steel relocation before the final strokes

the only way i get a somewhat usable edge right now is with CrOx and FeOx strop

>> No.16614639

>>16614608
literally just practice anon. Holding the knife at a constant angle and pressure application are all mechanical skills that you need a few hundred hours to get decent at.

>> No.16614651

>>16614608
You have to set your bevel well, which means forming an even burr along the entire length of the blade. Then carefully removing it completely. After your bevel is set it comes down to holding your edge angle as precisely as possible. With a 1.5k stone I use what I would call medium light pressure progressively to very light.

You also need a good quality stone. I use the shapton ceramic 1.5k(~$45), but some will say the weeb stones aren't the best, so do your research

>> No.16614659
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16614659

>>16612346
Here's a couple of my very nice weeb knives.

Shigefusa 9" gyuto and a masamoto yanagiba

>> No.16614667
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16614667

>> No.16614688

>>16614667
The great filter.

>> No.16614706

>>16612575
Okay, thank you

>> No.16614761

>>16614651
my bevel setter is a shapton 1k
do you torque down the blade or apply pressure to spine and bevel evenly?

>weeb stones aren't the best
meh, it is always tradeoff
i dont like them in the shop due to dishing and the grey clay stains. Even a Shapton which all the ex-Scarry Sharp boomers flock to, dishes when you sharpen a narrow chisel, and fucking naniwas shrink and swell when they absorb water, requiring excessive dressing each use(when you need flat). For the knifes i sharpen they are total overkill, so i use no maintenance hard stones in the kitchen

>> No.16614768

>>16614761
what shapton and what naniwa are you referring to? they make different products

>> No.16614777

>>16614768
shapton kuromaku
Naniwa super stones, the resin bound.

>> No.16614804

>>16614761
I put my pressure in the middle of the flats of the blade for double bevels and try not to flex the blade at all. It kinda depends on the length of the blade where I put my fingers lengthwise. I'll just find the most comfortable spot and go from there. I've gotten better results by not switching sides after each swipe on the stone. I'll go like 5-10 swipes and check my angle/the edge and either switch or continue.

I've found that using a 1.5k stone you can form a really fine burr, switch sides to remove burr and go a little more on that side and you're shaving sharp.

>> No.16614909
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16614909

>>16613645
Looks like a nice knife. I bet you could easily get rid of those minor chips on your own, using ~300 grit stones and working your way up.

>>16613599
>>16613688
>>16614659
HOT

>> No.16616194
File: 1.02 MB, 2560x1440, weeb_knife_on_weeb_keeb.jpg [View same] [iqdb] [saucenao] [google]
16616194

>> No.16616197

>>16616194
Nice keyboard bro.

>> No.16617644

>>16614777
you should try glass stones

>> No.16617799

http://takedahamono.com/english/index.html

I live near these guys but I've never bothered to go and check them out.
Any anons know anything about them?

>> No.16618142

>>16616197
Thank you, the keyboard and knife are both wireless.

>>16617799
Not familiar with them. Says on that page they only do wholesale now, and it looks like their dealers have almost nothing in stock.

>> No.16618152

>>16613613
Dunno what advise to give ya I've gotten things poppin with a coffee mug before

>> No.16618153
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16618153

Real ones know.

>> No.16618197

>>16618152
Im talking about straight razors, not a knive

>> No.16618266
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16618266

>>16618153

>> No.16618698
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16618698

>>16618266
>>16618153
>>16616194
>>16614909
>>16614659
Nice. Like I said, happy with mine, going to be getting a nakiri next.

>> No.16619564

>>16613645
Do you fucking buy little 5 dollar bags of weed? What the fuck?

>> No.16620096

>>16614659
Someone forgot to keep it oiled, since its rusting.

>> No.16620711

>>16619564
You can buy a "stick", which is a little over a gram, depending where you are.

>> No.16620850

>>16620711
why would you buy so little? better to buy in bulks so you don't have to deal with dealers all the time

>> No.16622841

>>16620850
Concur
Just get a half-ounce and stash it for later in a jar.

>> No.16622894
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16622894

>>16612346
pro tip: dont eat food with a cosmoline coated bayonet

>> No.16622928
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16622928

>>16612518
>k sab
based retard buying shitty reproductions

>> No.16622954

>>16620096
I left it for maybe 25 minutes while cooking food and it got a little surface rust. There are these awesome things called rust erasers you can buy that make quick work of tarnishing and rust. They're soft rubberized abrasives that conform to the blade.