/ck/ - Food & Cooking

[Anonymous No.19835193]

Why are all the high end luxury knife brands German and Japanese? I'm surprised there aren't any American ones from farm country

[Anonymous No.19835239]

>>19835193
There are American ones that do use some of the same lower-mid level steels that are used by the German and Japanese manufacturers, but they can't command as high of a price because they either don't have the name recognition or the hand-crafted appeal.

[Anonymous No.19835253]

>>19835193
cutco

[Anonymous No.19835254]

>>19835193
America has many excellent custom knife makers. I bet you could find a local one that will make you an excellent knife.

[Anonymous No.19835351]

High end luxury knives are made by independant smiths not "brands". Just because it's nicer than your injected handle victorinox doesn't make something "high end luxury"

[Anonymous No.19835374]

>>19835193
see>>19835351

it's like with burgers. any brand like McDonald's or Burger King means you're getting overpriced dogshit because the main purpose of the whole operation is to make money for the CEO and the shareholders. they don't give a fuck about quality or reputation as long as the money flows in. they just rely on your stupidity. it's the same with knives

[Anonymous No.19835410]

>>19835193
OP is proof that americans are so fucking stupid that they shouldn't be allowed to breed

[Anonymous No.19835530]

>>19835193
It's called marketing. I'm sure you can get high quality knives of French and Italian origin but they're not famous for the same German engineering genius that produces unreliable shitheap BMWs and Mercedes.

[Anonymous No.19835879]

>>19835193
Man I used to have such an awesome kit. 10" Henkels Pro S chef that was like a fucking sword, Masakage Yuki Bunka with natural wa handle and red pakka ferrule, Tojiro pairing knife with meme damascus finish, MAC birds beak pairing, Shibazi chai dao fucking workhorse, Rösle grapefuit knife for fancy fruit carving stuff, Richmond Artifex gyuto that would take on a bafflingly sharp edge, Tojiro 210mm gyuto that was a parting gift from my old kitchen...then I lost the entire thing at a pop up I was doing one day. Can't even describe that feeling of devastation.

Now I only use a no name carbon steel chai dao from the chef/owner at my last place and a Rada pairing knife I got at a festival. Less is more, man.

[Anonymous No.19835885]

Ill sell you my spot on Bob Kramers wait list for $15k

[Anonymous No.19835886]

i just have a cheap cleaver 20.5 cm cleaver from amazon. works for all my cutting needs

[Anonymous No.19836864]

>>19835410
>Bigmad subhuman
keep seething
>>19835239
>America BAD!
>won't tell you where they're from
lol, mk
>>19835193
You select the steel based on the use. Most people can go their whole lives with shit knives because they are also shit cooks who can't feel the difference between how a VG10 knife cuts compared to a 420 stainless.
>>19835879
I like MAC for bang for your buck. There are lots of lesser known knife makers making stuff out of blue steel and Aogomi super that won't cost you hundreds or thousands of dollars.
>>19835886
No one cares about your obsession with shit chinese one size fits all grease slop cooking.

[Anonymous No.19837034]

>>19836864
I didn't say anything about American knives being bad, I just gave a reason why they're generally not as expensive or as common as German or Japanese knives. I am American by the way, you weirdo.

[Anonymous No.19837052]

>>19835193
marketing and subjective bias
one is famous for overengineering
one is famous for autism oh so wacky yet so traditional (hint: japan is not a trad country)

[Anonymous No.19837081]

>>19835193
I have a confession to make.
I like my cheap ass victorinox fibrox better than my 500 dollar grorious nippon steel made from the remains of the yamato weeb knives...
It just has a good feel, it's comfy to chop and dice with, I dont have to be careful with it or worry about chipping the tip off in the sink, and I can sharpen it in one of those bullshit electric sharpeners without 500 dollars worth of whetstones.

[Anonymous No.19837087]

>>19837081
Post weeb knife.

[Anonymous No.19837108]

>>19837087
Making lunch excuse the cheese.

[bump No.19837181]

>>19837081
I dont really like my victorinox more than my 'nice' japanese knife but i do use it more especially if im feeling lazy and wont necessarily wash it right away. Might just sit on the cutting board or sink for a while

[Anonymous No.19837187]

>>19837181
One problem is I bought a 270mm gyuto, it's too much. Should have just got a smaller one. I have the matching 120mm petty knife and I love it and use it all the time.

[Anonymous No.19837225]

>>19837081
I hated my victorinox so much I gave it away. Also my $70 whetstones and $80 diamond plate keep my Nippon steel knives in tip-top shape.

[bump No.19837238]

>>19837187
>One problem is I bought a 270mm gyuto, it's too much
Interesting. I had gotten an 8" gyuto and sometimes wish i had gone for a 10" as usually see 10-12 inches as the most recommended for chefs

[Anonymous No.19837243]

>>19837238
270mm is closer to 12". Not him, but I have a 240mm kiritsuke I love and a 165mm bunka that I also love. Which I just depends on what I'm doing.

[Anonymous No.19837245]

>>19837238
Depends on kitchen size and personal tastes. One of my favorite knives is a 4 inch double bevel ajikiri. It's basically a tall paring knife, so it has finger clearance.

[bump No.19837254]

>>19837245
I find that i dont really use this 5" knife much. Not that theres anything wrong with it i just typically will grab one of the 8" even for smaller work. I could see the tallness of a ajikiri making it more pleasant though

>>19837243
>270mm is closer to 12"
270mm is 10.6".

[Anonymous No.19837259]

>>19836864
kill yourself you retarded mutt

[Anonymous No.19837345]

>>19837254
God I'm fucking retarded I was thinking of 300mm.

[Anonymous No.19837594]

>>19836864
are you a knife autist or a drugged out cook?

[Anonymous No.19837655]

>>19837108
>all of those scuff marks
The fuck have you done with that knife?

[Anonymous No.19837659]

If you want a north american made knife, you're pretty much limited to Dexter Russel or Grohmann(canadian). I own a couple Grohmanns and id say they're about as good as what you could get from Zwilling or Wustof in the sub $200 range, but they also have bolsters which most people dont like.

And obviously there are plenty of boutique options but they're a whole lot more money. I was looking at North Arm Knives for a chef and pairing knife, but they're just stamped... Blade material is a LOT nicer than Grohmann(S35V, compared to some 'mystery' metal from grohmann thats actually a bit softer than most kitchen knives) but the 2 knife set would be more than 2x the cost of grohmanns and looks kind of cringy.

[Anonymous No.19837670]

>>19837659
north arm knife, if anyone's curious. Torx screws and G10 handle make it almost look like a military COD-inspired knife than a kitchen utensil. The Grohmanns use real wood or POM.

[Anonymous No.19837671]

>>19837659
>full heel
I hate that shit with a passion.

[Anonymous No.19837774]

>>19837655
Probably got it like that. It's just a grinder finish. Makes the blades more affordable, and I think it's fun to finish them nicely.

[Anonymous No.19837795]

>>19835374
Yet somehow we took over the world. Don't hate the player hate the game. Money is one hell of a motivator.

[Anonymous No.19837911]

>>19835193
Because their is no such thing as a high end luxury knife, just marketing.

[Anonymous No.19838116]

>>19835193
Luxury American knives absolutely exist.
They're just extremely expensive. Even more so than Japanese knives, typically.
Town Cutlery is mid-level, for example. Nordquist Designs, Carter Cutlery, and the Eating Tools catalog are examples of the higher end. Bob Kramer is the ultra-high end, basically meme tier.

Also, Etsy is a good place to look, there are some lists online about reputable Etsy smiths that will make you a good knife online.

[Anonymous No.19838197]

>>19837655
You're more worried about that than the couple rust spots its got?
I did polish those out with some barkeepers friend after i took that pic and realized how much rust it was getting.
But yeah as someone else pointed out that's a rougher finished knife, it was never a mirror polish.

[Anonymous No.19838211]

>>19837254
I think the thing about my jap knife I don't like versus the victorinox, is that big tall blade the fibrox has is really easy to chop with while using your finger as a guide.
Between the shorter blade and just how long and heavy it is to work with the masakage is a beast to use.
I think a 210 or a 230 would have been enough, but I've really given some thought to getting a Nakiri, it looks like a really nice chopping knife.

[Anonymous No.19838218]

>>19837659
Im canadian and Im pretty sure my uncle has that exact knife out at his farm that's been like old faithful forever.

[Anonymous No.19838245]

>>19838218
Doubt it. The only way to get a POM(Polyoxymethelene) handled grohmann is if you take it from the military. They had a contract to provide some of the base cafeterias knives, but it required they get POM handles(since the wood handles they normally use are not NSF certified). So they contracted Zwilling to put the handles on for them, which is why the etching on it actually says "made in germany". Though maybe he got one from there in some auction or whatever... Thats how i got mine.
More likely, he has one like this, with a wooden handle.

[Anonymous No.19838253]

>>19838245
I dunno it looks pretty familiar, and my cousins are in the military, id have to look though to be sure.

[Anonymous No.19838264]

I like knives

[Anonymous No.19838286]

>>19838264
Me too.. I only buy cheap western crap though. Would like to add some actually high end japanese stuff, but in my area that stuff isnt even stocked, so theres no way of stumbling onto a good deal or finding one in a 2nd hand store... So i'll just keep adding german stuff to my collection.
(I know, tons of bolsters and redundancy. Nothing there was more than $50cnd tho, so its not like i'm wasting a ton of money)

[Anonymous No.19839231]

Every single one of my knives is serrated. Every single one of my pots and pans are teflon. I cook every day and have zero problems.

[Anonymous No.19839302]

>>19837795
if you enjoy eating at McDonald's or Burger King you are no better than a nigger
simple as

[Anonymous No.19839657]

>>19835193
I like Old Hickory, I've got a full set, they're carbon steel and very nice imo. German/Japanese knives are just hype, especially Japanese, they're not bad but not worth the price imo.
My Old Hickory knives vary in price from 20$ to 30$, one of them is a big machete looking "Ontario Knife" that is great for butchering, I got another butcher's blade for fun, I mince meat with them both. Paring knives are like 6 bucks from them I think. Great brand if you know how to take care of carbon steel you're good to go.

Just don't but the "damascus" shit, it's over priced and not as good as it pretends to be.

[Anonymous No.19841328]

>>19839231
Eh, you're missing out. They're usable, in the same way the included headphones with an ipod were usable. Still missing out on a lot of things tho.

[Anonymous No.19841354]

It's weird. There really aren't a ton of American kitchen knife brands of any repute, but all of the best pocket/hunting/utility knives are American, or at least American-owned companies.

Gerber, Benchmade, Case XX, Kershaw, CRKT, Spyderco, etc.

It's gotta be some cultural difference, where Europeans and Asians cook for themselves while fatass Americans just need a tacticool knife to feel strong and important.

[Anonymous No.19841700]

>>19839657
OKC makes solid budget knives.
I use a bunch of Old Hickory knives my grandfather owned. Extremely reactive carbon steel, but easy to sharpen and cheap enough you don't feel bad about using them rough. Never had one chip on me, despite cutting through bones and shit with them.

[Anonymous No.19841720]

>>19835254
my local knife maker was invited to that Forged in Fire TV show or whatever it's called and now his knives are like 3000 dollars each

[Anonymous No.19841729]

[Anonymous No.19842019]

>>19839231
Incorrect, the image you chose indicates you are in fact trooning out because of the teflon.

[Anonymous No.19842055]

>>19835374
The entire foundation and history of luxury brands begs to differ. If you want low quality mass produced trash than the Soviet bloc would be the best example to point towards.

[Anonymous No.19842062]

>>19837052
The way you use "trad" highlights how little you know about anything.

[Anonymous No.19842087]

>>19842055
luxury brands are a completely different thing. it's always just a sugar daddy trying to make his much younger wife happy, trying to buy her affection. it never works but they put up with his small dick and lack of charisma longer than they normally would. in asia the % of soulless materialistic roasties is higher because they tend to age better.

this is what luxury brands are all about. that and rappers. they all have one thing in common, an inferiority complex

[Anonymous No.19842399]

>>19837795
>guy tells you how to get better quality stuff
>you meme you're proud to use garbage
lmao

[Anonymous No.19842489]

>>19837187
Put the knife in a vise, smash the tip off with a hammer, grind and polish the broken surface and you have a tall, nimble K-tip gyuto.

[Anonymous No.19842586]

>>19835193
Because no one goes “wow this knife is from California, that’s a sign of quality”.