/ck/ - Food & Cooking

[Anonymous No.17653649]

who makes the most
A E S T H E T I C
kitchen knife?

[Anonymous No.17653654]

>>17653649
Monosteel, san mai, or damascus?

[Anonymous No.17653663]

Global maybe, the metal handles look modern as fuck

[Anonymous No.17653673]

Simplicity

[Anonymous No.17653852]

>>17653649
cuisinart
/thread

[Anonymous No.17653869]

>>17653663
yuck

[Anonymous No.17653881]

>>17653673
for the no-frills style nobody has topped this, and certainly not victorinox with their hideous big plastic handles

[Anonymous No.17653904]

>>17653649
>A E S T H E T I C
This is the real reddit spacing, not that shit about hitting enter twice

[Anonymous No.17653911]

>>17653904
it's just a meme, man

[Anonymous No.17653913]

>>17653911
Kill yourself

[Anonymous No.17653918]

>>17653913

[Anonymous No.17653926]

>>17653918
NOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO
NOT A SMUG REACTION GIF!!!!!!!!!!!!!!!!

[Anonymous No.17654140]

I just came so close to pulling the trigger on a shigeki tanaka blue #2 santoku

always preferred the santoku, chef knives feel unwieldy to me

but I have a shun santoku already that I got as a gift... so I'd be pissing money down the drain AND I'd be an ingrate...

I was about to press the button to place the order. Fuck, man... I wish I had more money...

anyway it's a handsome knife

[Anonymous No.17654201]

>>17653673
piece of shit stamped steel trash

[Anonymous No.17654453]

>>17653926
calm down dude, it's only a smug reaction gif. you'll get him next time.

[Anonymous No.17655121]

does anything beat this kind of simplicity? just a finished steel wedge with a maker's mark and a ho wood handle

[Anonymous No.17655214]

BasedMade

[Anonymous No.17655341]

>>17653881
The black handles look nice and are comfy

[Anonymous No.17655347]

>>17654201
You can cook literally any meal with it and keep it razor sharp with minimal effort. It doesn't get any better

[Anonymous No.17655352]

>victorinox
don't call yourself a home cook if you spent $1000 on your computer graphics card and $30 on your chef knife. priorities.

[Anonymous No.17655368]

>>17655352
a $30 chef knife can cut any food in your kitchen
a $30 graphics card would fail at running super meat boy

[Anonymous No.17655375]

>>17653649
ok but the machining marks on the blade make it look cheap
>>17653673
the toyota hylux of knives (used to be good value but it now a little overpriced, still a decent knife in terms of utility)
>>17653881
kino
>>17654140
>shigeki tanaka
if you like knives that cut...ok i guess, have tiny handles for girls hands and are 50% over priced then tanaka never fails. Could do worse, could do better.
>>17655121
ok, if it fits with everything else.
>>17655214
kek 0/10

don't @ me

[Anonymous No.17655384]

>>17655368
>I HAVE to play video games!!!!!!!!

[Anonymous No.17655390]

>>17653649
I'm not a woman so I don't really care what my knife looks like
I just buy the cheapest knife I can find on Amazon and buy a new one when it gets blunt

[Anonymous No.17655392]

>>17655375
Stay poor

[Anonymous No.17655399]

>>17655384
yes i need to play my loli vr games

[Anonymous No.17655406]

>>17655214
You're actually proud enough of that thing to post it more than once, eh?

[Anonymous No.17655412]

>>17655406
Best knife I've ever seen

[Anonymous No.17655417]

>>17655214
>a hunting knife from a libtard lifestyle brand that hates hunters and the outdoors
this will be good

[Anonymous No.17655419]

>>17655399
Based
I would post a certain fitting webm but I got banned the last time I did that here

[Anonymous No.17655440]

>>17655375
>ok but the machining marks on the blade make it look cheap
I agree and I posted it. No knife is perfect. It's also made of AUS-8, which I fucking hate

[Anonymous No.17655463]

>>17655375
>if you like knives that cut...ok i guess, have tiny handles for girls hands and are 50% over priced then tanaka never fails
my hands are sorta small so small handles have never bothered me. as for being overpriced, damascus always is, and the handle adds to the price too

as for the cutting—what are you comparing it with? it looks like a good performer in cut test videos, just not quite a laser

[Anonymous No.17655520]

>>17655121
The geometry of that knife is not just a steel wedge you donkey and no Im talking about the profile. Shigs have an "s-grind" on the flats, which adds a significant amount of skill to their production.

The choil and spine are also rounded and polished for comfort.

t. Shig owner

[Anonymous No.17655521]

>>17653649
ligma balls makes it
ask what ligma is if u wanna get in the know

[Anonymous No.17655534]

>>17653926
buttblasted forever, this anon could never recover

[Anonymous No.17655601]

>>17655520
yeah and that subtle imperceptible s grind is totally relevant to the aesthetics

retard

[Anonymous No.17655607]

>>17655520
looks like someone fell for the marketing

[Anonymous No.17655618]

>>17655601
Lmfao dude.

>HURR DURR LOOKY KNIFEY 2 SIDES LOLOLOL PRETTY

Brother you know shit about the aesthetics of knives and you outed yourself as the retard.

consistent grinds, smooth flowing lines, precise straightness, well shaped choil, spine, and s grind, polish are all a part of the aesthetics of a handmade knife you ignorant little stinkwhore.

[Anonymous No.17655620]

>>17655607
Come back when you've used one, baby cakes. Thanks.

[Anonymous No.17655630]

>>17655618
>>17655620
this is the only time in life you shine huh?

[Anonymous No.17655641]

>>17655630
You call that shining, brother? Thank you.

[Anonymous No.17655706]

>>17655618
what do you think I meant by "finished"?

I say that you have the best looking knife in the world and you sperg out as if I'm attacking your purchase... you are very insecure lol

[Anonymous No.17655769]

>>17655706
I apologize for calling you a donkey. I was trying to expand upon your, imo overly simplistic, idea of what creates an aesthetic knife, but I realize now it came off as overly hostile.

Hug and make up?

[Anonymous No.17655770]

Yoshi Blade

[Anonymous No.17655860]

Pic is some of the “good stuff” at my favorite knife store in Osaka.

[Anonymous No.17655956]

>>17655769
we are just talking about aesthetics differently... you mean a full appreciation of the knife's beauty and artistry, I meant it more in the meme way, simple appearances, especially at a distance or in a computer image, which is why my description left out a lot of finer considerations

are a $2000 shirt and the Zara knockoff version aesthetically similar? in simple outward appearance, sure; but under close inspection, and if you consider the feel in the hand, as well as intellectual appreciation for the thing itself, its materials and techniques, the subtle ways it carries marks of the mind of its creator(s), its history, its signification in its cultural context, etc... the two shirts are very different. And this is a deeper and fuller view of "aesthetics". I'm not indifferent to these things, that's why for an example of the simple uncomplicated japanese monosteel knife I chose Shigefusa as the most perfect embodiment of that form

Your issue is just that I called it a steel wedge, which it is, all knives are steel wedges (except the legendary Yoshi blade ofc), you chose to read too much into this statement, as if it implied the blade surface is perfectly flat, or that they were somehow simple to make. You think I would post Shigefusa if I thought this way?

I didn't mention that it's sharp, maybe you think I don't know knives should be sharp either!

anyway all is well, I forgive and forget, just please be less condescending to anons in future, I don't want fine knives to become cringe on this board

[Anonymous No.17655999]

>>17655956
>I don't want fine knives to become cringe on this board
Not that anon, but fucking lol that’s wishful thinking.
It’s a board of mostly contrarian poorfags who will shout “overpriced/overrated/meme” at anything above a Walmart budget.

[Anonymous No.17656008]

Unironically Guy Fieri

[Anonymous No.17656022]

>>17655999
sure but when poorfags say anything above a victorinox is cringe we all know what's going on, nobody takes it seriously except other poorfags. (I don't begrudge them that, things are hard for poorfags these days, if it helps them cope then that's fine)

[Anonymous No.17656024]

>>17656008
>tfw have never felt the reassuringly weighty sensation of having my hand wrapped around Guy’s Big Stick
I bet it feels wonderful.

[Anonymous No.17656426]

>>17656008
the crusher is such a funny addition, very cool

[Anonymous No.17657039]

>>17655860
I would soyface so hard if I got to go knife shopping in Japan

[Anonymous No.17657087]

>>17655417
>muh politics
americans should have their own containment board

[Anonymous No.17657101]

>>17653649

Serious question guys....what's the point of an expensive knife? I bought a set from walmart for like $15 and They literally slice right through anything I throw at it.

[Anonymous No.17657119]

>>17657101
expensive ones

1. slice much longer before going dull
2. slice more smoothly and with less effort
3. slice in a more controlled & predictable manner, making it easier to slice thinly, for example
4. are easier to sharpen on stones (hard to explain if you haven't done it)
5. they're just really nice, it feels good to hold them and look at them

[Anonymous No.17657137]

Me. I do.
I’m not a forgelet, unlike you.

[Anonymous No.17657150]

>>17657137
alright post it, let's see

[Anonymous No.17657155]

>>17657101
Theres no point just buy a new $15 when it goes blunt makes zero difference a cheap knife can cut anything an expensive one can

[Anonymous No.17657162]

>>17655352
What is the logic behind this?

[Anonymous No.17657167]

>>17656426
It seems smart. Instead of crushing things with the flat of the blade, you use the pommel thing

[Anonymous No.17657182]

>>17657155
Or just get a $20 stone or lanksy and maintain your tools for life

[Anonymous No.17657188]

>>17655214
Is that your picture? How does that sharpener work, can it do a whole chef knife in one pass or do you have to change the clamping point?

[Anonymous No.17657226]

>>17655419
t-tasty

[Anonymous No.17657246]

>>17657188
You dont have to move the clamp but it will make it easier to do the tip

[Anonymous No.17657419]

>>17657137
Poooost it bro! Another bladesmith bro would be cool to have around.

[Anonymous No.17657449]

>>17657419
Lol shut the fuck up, massive faggot.

[Anonymous No.17657468]

>>17657449
What is your issue dumbfuck?

[Anonymous No.17657535]

>>17657468
Wow, why so triggered?

[Anonymous No.17657544]

>>17657449
So rude. You sound upset. Anything you want to talk about? I'm here to listen, brother.

I made this little knife. It was painful to shape and fit the brass piece, but I think it was worth the effort.

[Anonymous No.17657615]

>>17657188
Yes it's my pic , my knife, my sharpener.... You can do the whole blade for sure.
>>17655417
Lol stay mad. It's an incredible blade

[Anonymous No.17657635]

>>17657615
>lemme stop cleaning this fish for a minute so I can take a glamour-shot of my knife
Are you a woman? Or just a man in a dress?

[Anonymous No.17657707]

>>17653649
am i missing out if i just have one decent chefs knife i sharpen every week

[Anonymous No.17658532]

>>17657707
depends what knife and how you sharpen it

[Anonymous No.17658546]

>>17655341
and its way more slim than I expected.

[Anonymous No.17658675]

>>17657707
on a stone? youre going to run out of knife soon enough doing that.
i would recommend getting a honing rod for daily to day touch ups

[Anonymous No.17659235]

[Anonymous No.17659248]

>>17657707
no, that what you're supposed to do. Don't let plebs dissuade you.

[Anonymous No.17659690]

[Anonymous No.17660143]

I wish I had this kind of money

[Anonymous No.17660346]

>>17660143
Cool knife, but the fitment on that bolster frustrates me.

[Anonymous No.17660373]

>>17660346
it's not a bolster, it's a ferrule

[Anonymous No.17660409]

>>17657167
I am very wary of that idea. Now you are flailing a sharp blade around on a vertical axis, essentially stabbing the air. And your hand is gripping the handle like a hammer, and if it slips, would go up and across the blade.

[Anonymous No.17660419]

>>17660409
I see the potential for danger, but I don't think it's that serious

[Anonymous No.17660435]

>>17660409
I don’t think someone would use it to beat the shit out of a steak to tenderize it.
And I’d think for something like crushing a garlic clove, there’s less possibility of an accidental cut, simply by virtue of not having to touch the blade itself like when you “normally” crush garlic with a knife.
My main issue would be that I now have crushed garlic on the handle of my knife.

[Anonymous No.17660459]

>>17657635
lol got em

[Anonymous No.17661073]

>>17657635
Come find out :)

[Anonymous No.17661297]

>>17660409
Flailing? You just slowly crush it once. I was thinking of stuff like crushing garlic for peeling it. Why would you flail it? Use your knife as a meat tenderizer? lol