/ck/ - Food & Cooking

[Anonymous No.20313422]

What are the better brands for a home chef (i.e. affordable but good for the price)?

[Anonymous No.20313796]

>>20313422
Victorinox, but not the one in your pic because the handle is garbage.

[Anonymous No.20313899]

>>20313796
Which one would you recommend? I just heard about that brand and was gonna order one next paycheck

[Anonymous No.20313906]

I use Global knives at home
>in b4 "go back to the 90's boomer"

[Anonymous No.20313916]

>>20313422
Wusthof classic.
Also, this thread will devolve into a monkey-shit-fight quickly. The weebs will talk about 50,000 folds, then some dumb shit about bolsters, then the master metalsmiths will argue over carbon versus stainless. And it will all be the fault of da jooz, somehow.

[Anonymous No.20313930]

>>20313422
Look for a knife shop near you that also offers sharpening services if you're not willing to invest in the equipment, and learn to sharpen it yourself.

[Anonymous No.20314048]

>>20313899
Victorinox Modern, got some for 15-20$. The handle is thin enough to pinch the blade easily and the steel used is soft enough to go through a pull through sharpener. It's a complete set so it's /fa/ btw.

[Anonymous No.20314186]

>>20313422
Either learn to sharpen correctly, not with a honing rod and not with a pull-through device, or else buy some cheap piece of shit Victorinox and replace it when it gets dull. You'll never get anything more out of a knife costing more than that.

[Anonymous No.20314210]

>>20313422
some rough piece of shit like this for ~$100 and a few stones (grits something like 400, 1000, 3000)

laying out the money to get some stones is more important than getting a fancy knife.

the cheap forged knives that look like gardening tools are better because you won't stress about fucking up the appearance when you thin it, whereas putting new scratches on a knife with uniform machining marks on the steel looks awful

[Anonymous No.20314216]

>>20314048
>not the wooden handle one
ngmi

[Anonymous No.20314241]

>>20314216
Those are never discounted.

[Anonymous No.20314262]

Which style do you guys like? I've only ever used western.

[Anonymous No.20314291]

>>20314262
having used both a lot I think Japanese is better

But as for blade shapes it's kind of a false distinction. The real difference is in French vs. German profile. Japanese knives can go either way, although more commonly French.

[Anonymous No.20314663]

>>20313422
Using magnetic holders dulls the knife

[Anonymous No.20314672]

>>20314663
w-WHAT?

[Anonymous No.20315076]

>>20314262
The top isn't even the "western style" it's specifically a German style. The French style is closer in profile to a gyuto. Also bolsters like in the western style suck and should always be avoided. Having used western knives for the last 10 years and Japanese knives starting the last 2 years I've definitely started enjoying Japanese knives before.

[Anonymous No.20315907]

>>20313796
victorinox is the shit!! I work with guys who’ve been in the industry 30+ years and their rolls all have at least a few of them.

[Anonymous No.20315925]

>>20313422
stop thinking that brands are real things. it's metal. it doesn't even have any moving parts.

[Anonymous No.20316542]

yes I put my knives in the dishwasher

[Anonymous No.20316561]

>>20314216
I don't like putting wood in the dishwasher

[Anonymous No.20316592]

>>20314663
>>20314672
Only if you have a metal/ceramic/other hard surface one and you lift them off/place them down badly, so the blade edge is getting banged up.

[Anonymous No.20317077]

>>20313899
That guy has no idea what he's talking about--he doesn't even know where the dollar-sign goes ffs. The handle of the Vic from OP's pic is just fine.

[Anonymous No.20317104]

>>20313916
>this thread will devolve into a monkey-shit-fight quickly. The weebs will talk about 50,000 folds, then some dumb shit about bolsters, then the master metalsmiths will argue over carbon versus stainless. And it will all be the fault of da jooz, somehow
you say that like it's a bad thing

[Anonymous No.20317111]

>>20317077
It's too big so you can't pinch the blade properly unless you have really big hands. But you can't cook for shit so you don't know.

[Anonymous No.20317142]

>>20313422
Brands aren't really important for knives
As long as a knife is forged and has a full tang it will cut well and last a while
Just buy any $30 knife you like on amazon and a $20 whetstone to keep it sharp

[Anonymous No.20317148]

>>20317111
The Victorinox Fibrox Pro is legendary in its reputation for being a great chef's knife for the price, if not the best in that class. If its handle was too large to be usable, this would not be the case. If your personal hand ergonomics or lack of basic knife skills precludes its facility in your hands, it's more likely to be a you problem and not a problem with the knife or its design.

[Anonymous No.20317274]

>>20317148
>le chef said
Marketing, buy one to try and you'll know.

[Anonymous No.20317452]

>>20313916
Hey spoiler that next time

[Anonymous No.20317699]

>>20314210
>some rough piece of shit like this for ~$100
Is that brand known for being crap? What kind of grind does it have? Any problems with the heat treat?

[Anonymous No.20317726]

>>20313916
Wusthof is the single most overrated and overpriced knife manufacturer you can buy.

[Anonymous No.20317734]

Spotted a deal to get a 'Global G2' for €80 instead of €110 because of a botched engraving, good deal?

[Anonymous No.20317877]

>>20313422
Tramontina

[Anonymous No.20317907]

>>20317699
>Is that brand known for being crap?
It's from the Tosa region, they have a reputation for making some pretty rough implements. You can tell a lot just from looking at it in the picture. And from my own experience owning a knife from Tosa, the heat treatment will probably be nothing special.

But it's a reasonably hard carbon steel at a very low price. The grind will need some work which you can do yourself if you have free time and the appropriate stones to do so. You can improve it a lot with your own effort, and since it isn't finely finished you won't necessarily make it uglier by doing so.

If you "value your time" and wouldn't enjoy working on your knife, then it's not really a good value, and you'd be better served spending more on a knife that is finished properly. But since you'll have to sharpen your own knives at some point anyway you might as well learn to love the stones.

[Anonymous No.20317916]

>>20317907
>You can tell a lot just from looking at it in the picture.
How?

[Anonymous No.20317917]

>>20317907
>>20317699
I will kindly suggest munetoshi if you want to spend a few more bucks. The hest treat is tougher than usual for white steel, and his knives have a very good grind on them.

[Anonymous No.20317923]

>>20317916
Huge grind marks not cleaned up, pre made laminated steel, very rough choil rounding, decent-ish spine rounding.

They make them fast to bring the price down with minimal fit and finish. In sime ways it is better than munetoshi, but I bet the munetoshi grind/geometry is better.

[Anonymous No.20317952]

>>20317699
>what kind of grind does it have
Likely the cheapest one they could put on it. I expect it's bulky at the tip, wedges badly, and when you go to thin it you'll find there are dramatic high and low areas in the bevel

>>20317917
The great thing about a cheapo forged knife is you can put as much effort into it as you want and it will always still feel like a beater that you don't need to sweat about too much. Plus the shittier it starts out, the more you can improve it, so every time you pick it up you feel a little proud of yourself. Moritaka, though more expensive, is the same idea. It's a work-in-progress that you have to finish yourself

Munetoshi knives have a (semi-)completeness to them which imo is less fun. They seem like great knives out of the box. Which I guess is nothing to complain about.

[Anonymous No.20318010]

>>20317952
>>20317923
>>20317907
>Likely
>I expect
Do any of you actually own the knife in question?

[Anonymous No.20318031]

>>20318010
I own a few munetoshi knives, but not that one in the pic. I was just commenting on what I saw in the knife.

[Anonymous No.20318088]

>>20318031
I'm referring to the Tosa knife.
https://bernalcutlery.com/products/tosa-tsukasa-210mm-wa-gyuto-shirogami-1-d-ho-horn

[Anonymous No.20318095]

>>20318088
Yes, I know. That guy asked what you can tell from the looks of that knife, and I described exactly that.

[Anonymous No.20318096]

>>20318010
I own a similarly-priced knife from the same region made of the same steel, and it has many visual similarities with the knife in the pictures. Is that not enough to make some educated guesses?

[Anonymous No.20318120]

>>20318095
If you own a Munetoshi, then shouldn't you know that "looks" are irrelevant?

[Anonymous No.20318131]

>>20318120
It depends because fit and finish may be more important than performance for some people. For your average at home cook looking to spend less than 50 bucks I will usually recommend to just hold a bunch of different knives and pick the one that feels most comfortable, conpletely disregarding steel type.

[Anonymous No.20318176]

>>20317699
>>20317907
>>20317923
>>20317952
>>20318010
>>20318031
>>20318088
>>20318120
>>20318131
I have a 150mm Tosa. The spine was not well sanded, it had a very wedge-y edge geometry, and the choil was pretty rough too. I spend a few hours cleaning it up, and it's a pretty nice petty now and the knife I use for breaking down chickens.

[Anonymous No.20318199]

>>20318176
>it had a very wedge-y edge geometry,
How is food release? A Munetoshi wedges in thick carrots, but basically nothing you can cut with it will stick to it (except garlic, fuck cutting raw garlic).

[Anonymous No.20318206]

>>20318199
It's pretty good for things that tend to stick, I'd give it like an 8/10 or so.

[Anonymous No.20318291]

>>20318120
...no?

Munetoshi knives look noticeably better in multiple ways which immediately signal many positive qualities.

If you really think this and aren't just trolling then your visual sense for knives is poorly developed and you need to look at more knives

[Anonymous No.20318303]

>>20318291
>Munetoshi knives look noticeably better in multiple ways which immediately signal many positive qualities.
Such as?
>If you really think this and aren't just trolling then your visual sense for knives is poorly developed and you need to look at more knives
Why attack me? You're the one who can't explain herself.

[Anonymous No.20318339]

>>20318206
>>20318199
Did you get one off a recommendation from ck? Glad you guys like them because I'm always shilling them. Hah.

[Anonymous No.20318341]

>>20313422
I make my own knives in the garage.

[Anonymous No.20318374]

>>20318339
I'm >>20317699. I'm literally asking about the Tosa knife because I don't know much about it.

I have a Munetoshi, which I've had since 2017. Not sure if /ck/ was talking about these knives back then, but it has a very good convex grind that promotes food release. It's thin behind the edge, then bulges out, and becomes slightly thinner just above the bulge. The rough kurouchi/nashiji finish on the knife has less surface area and food doesn't really adhere to that kind of finish, as it does to a polished knife.

Munetoshi knives do wedge in hard foods, though, which is the downside of convex grinds. I always see people on /ck/ talking about how they "reprofiled" their Munetoshi, and I cringe every time I read that, knowing that they just ruined a very good workhorse profile to have a more basic, flat grind.

[Anonymous No.20318434]

>>20313796
The fibrox line is the popular one. Because they are cheap and reliable.

[Anonymous No.20318475]

>>20318341
Do you heat treat your own steel? My old man does, made a rudimentary forge and all. Keeps him out of trouble.

[Anonymous No.20318509]

this...Kai wasabi 8'' chef knife. I fucking love it, its been my main work and at home knife for damn near 10 years now. It's only 40 dollars but surprisingly get the job done, keeps a edge for a long time and easy to sharpen. I usually just buy a new one every year and gift my old one to friends/family/the restaurant. Also, its super light weight and after using the "rounded" handle (it does have a slight bezzle for right handers) but barely noticeable. umm yeah AFter using it for so many years if i ever use someones big ass heavy german knife I can't stand it. I could cut things fore HOURS with this knife. give it a shot man...really.

[Anonymous No.20318536]

>>20318341
Based. Post knife? I do the same, but I've been taking a break from it for reasons.

>>20318374
Very nice. Yeah, I use one of his petty knives most often just because I like small knives. I recently purchased one of those unpolished bloomery iron clad kiritsuke petties, and I've been working on and off to polish it with jnats for almost the entire process. I used a 400 and 800 grit diamond to even out the profile, but after that I'm going all natural for the besr possible finish. Really nice little knife.

[Anonymous No.20318600]

>>20313422
Victorinox are cheap as chips.

[Anonymous No.20318793]

>>20318339
I didn't but I saw it on bi-annual sale for one of the knife shops I follow closely, and snagged one since I was looking for a utility/petty knife at that size. I also wanted to get a shirogami knife to add to my kit, so it ticked all the boxes. For like $80 and a couple of hours of elbow grease I'm super happy with the purchase.

[Anonymous No.20319397]

>>20313796
Nah the fibrox handle is based

[Anonymous No.20320892]

^

[Anonymous No.20321017]

>>20318509
advertising bot?

[Anonymous No.20321222]

>>20319397
Fibrox handle is fucking awful, and great for learning poor technique and forming bad habits.

[Anonymous No.20321227]

I use these :3

[Anonymous No.20321237]

>>20319397
That anon must be a midget

[Anonymous No.20321240]

>>20321222
Seconding this. Wa handle is best with proper form. You don't need anything more.

[Anonymous No.20321785]

>>20321222
lmao imagine having tiny hands, must suck ass

[Anonymous No.20321805]

>>20314048
>pull through sharpener

>get a decent knife
>lets fuck it up

[Anonymous No.20321825]

>>20321805
There exist decent enough electric sharpeners to work well enough for a cheap $30 knife if you can't be arsed with stones anon.

[Anonymous No.20321845]

>>20321805
It's a very soft knife so a pull through sharpener works very well. It's those harder steel that require a stone, not your mall knife.

[Anonymous No.20321874]

>>20313422
MAC is decent, but I recommend the 7.25" version instead of the one in your pic.

>>20313916
The carbon knife thread >>20302829 has devolved into communism bashing lol.

>>20314262
Tried a bunch and prefer Western-style shapes/handles with Japanese steel/blade.

[Anonymous No.20321912]

>>20317452
**TOPKEK**

[Anonymous No.20322165]

>>20321785
I have big ass hands and >8" wrists. Enjoy your shitty handle and bad habits.

[Anonymous No.20322524]

>>20322165
lol okay buddy, you've got yuge hands uh huh, for sure

[Anonymous No.20322545]

How are Wolfgang knives? My mom was a chef and when she died I took the knives. My girlfriend's mom stayed with us for a bit and fell in love with them but I didn't think they were anything special. My mom wasn't exactly the sharpest. Get it?

[Anonymous No.20322748]

>>20322524
Why would I lie about something so insignificant?

[anonymouse No.20322820]

>>20322748
I had to check . that is huge .

[Anonymous No.20322827]

>>20322748
I hate seeing bits of anons' bodies and being reminded that you're all actually trolls and goblins and such

[Anonymous No.20322852]

>>20322748
>>20322820
These would /b/ dramatically different photos on other boards.

[anonymouse No.20322878]

>>20322852
I didn't even think of that when I posted . I'm old :(

[Anonymous No.20323064]

>>20322748
lmao so you hate normal handles because you can't grip them with your pudgy little sausages

[Anonymous No.20323166]

>>20323064
My fingers are pretty long in addition to being thick. They're long enough to wrap around my wrists and I can palm a basketball. Fibrox handles are fucking shit.

[Anonymous No.20323220]

>>20323166
Having long fingers doesn't make them less fat, fatty

Diabetes also affects your ability to grip things effectively

[Anonymous No.20323221]

>>20322878
I'll bet I'm older
t.1971

[anonymouse No.20323238]

>>20323221
I watched moon landings in school.

[Anonymous No.20323253]

>>20323238
>1969
Nice

[Anonymous No.20323441]

>>20323166
>Fibrox handles are fucking shit.
>I can palm a basketball
remember they're designed with human hands in mind not gargantuan paws

[Anonymous No.20323463]

>>20314262
i use japanese because i prefer push/pull and tip-work rather than rocking, and it feels weird to use a western-style double-bevel at this point.
that being said
>>20313422
vic fibrox or tojiro dp are probably good for at-home stuff. i don't even cook at home anymore, i have a kit full of expensive japanese tools for work. they charge out the ass for left-handed stuff, doesn't matter which smith shop at that point.

[Anonymous No.20323730]

>>20323220
I'm not fat either, I just spend a decade gripping onto things really really hard, and I have the genetics for it.

[Anonymous No.20323953]

>>20323463
You only use single bevel knives? How do you cut thicker stuff??

[Anonymous No.20325172]

>>20323953
I don't. If it's too thick for the knife it's not worth cutting.

[Anonymous No.20325183]

>>20325172
Carrots aren't worth cutting? Are you using the flat side against the vegetable, or the blade road side? The forced curving while slicing annoys me too much to use single bevels for anything but meat, and practicing katsuramuki when I feel like larping as a fancy sushi chef.

[Anonymous No.20325279]

>>20323238
On DVD? I prefer netflix tbqh

[Anonymouse No.20325700]

>>20325279
No , live broadcast . As young school children we were fascinated by the moon buggies .

[Anonymous No.20325929]

>>20321874
>A contender appears

[Anonymous No.20325982]

>>20323730
>I'm not fat I'm just retarded

[Anonymous No.20326059]

>>20325982
I'm neither, fibrox handles are shit and anyone that's used an actually well made knife will hold the same opinion.

[Anonymous No.20326079]

>>20326059
You literally posted a picture of your fat hands you fat retard

[Anonymous No.20326088]

>>20326079
I have very big hands but I'm not fat. Maybe if you did any physical activity besides lifting your dino tendies to and from the microwave you could understand how people can be different sizes and not be fat.

[Anonymouse No.20326123]

>>20313422
I'm happy with my Wusthof Gourmet knives . They're light , easy to sharpen , hold an edge well , but are a bit more spendy than some of the bargain knives .

[Anonymous No.20326127]

>>20326088
Okay fatty

[Anonymous No.20326296]

>>20326088
Retarded fatty.

[Anonymous No.20326308]

>>20317952
Too much knife autism for me but love it for you.

[Anonymous No.20326311]

>>20326088
Fat.

[Anonymous No.20326328]

>>20313916
With you until the last point which is actually true.

[Anonymous No.20326333]

>>20326088
fatso

[Anonymous No.20326367]

>>20326088
t. picrel

[Anonymous No.20326393]

>>20325929
I just hate Kai corp knives so much aesthetically

[Anonymous No.20326623]

>>20317274
I have one and the dozens of butchers and one hog processing plant around me use Victorinox knives with that exact handle. Thousands of women and tiny Mexicans don't have an issue with the handle. Are you a handlet by any chance? Or just contrarian?

[Anonymous No.20326785]

>>20326127
>>20326296
>>20326311
>>20326333
>>20326367
Cope from a bunch of couch potatoes lmao

[Anonymous No.20326807]

>>20326785
Okay fatty

[Anonymous No.20326812]

>>20326807
I'm statistically leaner than you lmao

[Anonymous No.20326817]

>>20326812
Okay fatty

[Anonymous No.20326848]

>>20326817
Cope harder little guy

[Anonymous No.20326863]

>>20326848
Okay fatty

[Anonymous No.20326877]

>>20326863
Cope harder little guy

[Anonymous No.20326887]

>>20326877
see>>20326863
>>20326817
>>20326807
>>20326367
>>20326333
>>20326311
>>20326296
>>20326127

[Anonymous No.20326901]

>>20326887
>>>/c/
>>>/o/
>>>/p/
>>>/e/

>>>/h/
>>>/a/
>>>/r/
>>>/d/
>>>/e/
>>>/r/

[Anonymous No.20326905]

>>20326901
>cope harder about not being fat?
that's retarded fatty

[Anonymous No.20326919]

>>20326905
But I'm not fat
Cope harder little guy

[Anonymous No.20326944]

>>20326919
you shouldn't care so much about that anon and your weight. obesity is not taboo anymore.
beauty comes in all sizes.

[Anonymous No.20326983]

>>20326944
I mean I was *technically* obese by BMI for a while, but was ~17% bodyfat, which was probably lower than you are now.
So cope harder little guy.

[Anonymous No.20327016]

>>20326983
>statistically
>technically
lmao

[Anonymous No.20327020]

>>20326983
>probably
Okay fatty

[Anonymous No.20327029]

>>20327020
>>20327016
>bigger than you
>leaner than you
Cope harder little guys

[Anonymous No.20327047]

>>20327029
>bigger than you
Weird flex but okay fatty

[Anonymous No.20327065]

>>20327047
You must be really fucking fat if you still think I'm fat even though I'm leaner than you

[Anonymous No.20327074]

>>20327065
Okay fatty

[Anonymous No.20327080]

>>20316561
Wash it by hand then

[Anonymous No.20327085]

>>20326812
Okay fatty

[Anonymous No.20327086]

>>20327074
Cope harder little guy

[Anonymous No.20327091]

>>20327086
>little guy
Okay fatty

[Anonymous No.20327092]

>>20327086
Okay fatty

[Anonymous No.20327093]

>>20327086
>cope harder about not being fat?
that's retarded fatso

[Anonymous No.20327119]

So anyway fibrox is based, and victorinox is good value for money. Every once in a while I think about springing for something nicer but I have a hard time justifying it because what I've got is such a workhorse and I don't have to feel bad about my mediocre sharpening skills because if I ever manage to fully mess the fucker up it's cheap as hell to replace.

[Anonymous No.20327141]

>>20327093
>>20327092
>>20327091
Little guys upset about their guts sticking out over their waist lmao

[Anonymous No.20327144]

>>20327141
Okay fatty

[Anonymous No.20327151]

>>20327141
Okay fatty

[Anonymous No.20327152]

>admits to being too retarded to use a knife widely considered one of the best for general use among industry professionals and home cooks
>claims the handle is bad "because my hands are big and I grip things hard, but I'm not fat or retarded"
>posts pictures of his clearly bulbous fat fingers
>spends two full days coping and seething that everyone else is both tiny and fat and he's not and that's why the knife is bad and he's definitely not retarded
holy kek, what a thread

[Anonymous No.20327154]

>>20327152
>>20327151
>>20327144
Cope harder little guys lmao

[Anonymous No.20327158]

>>20322748
lmao it looks like you've got bee stings on all your fingertips how do you even pick things up lol

Post your knife grip I have to see this

[Anonymous No.20327162]

>>20327158
Here you go, I grip my knives like a normal person.

[Anonymous No.20327168]

>>20327162
lol fat

[Anonymous No.20327169]

>>20327154
Okay fatty

[Anonymous No.20327175]

>>20327168
>>20327169
>I have tiny hands that means anon is fat!

[Anonymous No.20327177]

Hey fatschizo genuine question, but if you've just got really yuge hands like you claim and everyone else has tiny little ones compared to you and you say the fibrox handle is bad because you can't grip it right, then you do realize that it's you who is the outlier and that doesn't mean shit for its quality for everyone else right?

Also you're fat lmao

[Anonymous No.20327178]

>>20327175
Okay fatty

[Anonymous No.20327180]

>>20327175
>posts picture of finger fat bulging out around ring
>claims to not be fat
Okay fatty

[Anonymous No.20327184]

>>20327175
lmao my hands are at least an inch bigger than that and I'm also not fat, fibrox is comfy

[Anonymous No.20327192]

>>20327177
I'm not fat lmao. I'm not saying I can't grip it properly I'm saying it's shit because it teaches bad habits because the average person won't grip it properly. It's not meant to be pinch gripped it's meant to be gripped at the handle, which is shit.

>>20327184
Prove it

>>20327180
>>20327178
Cope lmao

[Anonymous No.20327195]

>>20327192
Okay fatty

[Anonymous No.20327198]

>>20327192
Okay fatty

[Anonymous No.20327201]

>>20327192
It works for both grips perfectly fine you retard, also there are times you want to grip the full handle instead of pinching depending on the task. It really just sounds like you've got nerve damage.

[Anonymous No.20327202]

>>20327192
>cope about not being fat?
that's retarded fatso

[Anonymous No.20327210]

>>20327201
Those tasks are so few and far between it's a garbage argument, and the average new knife owner is not going to grip it properly.

[Anonymous No.20327240]

>>20327192
This is a fact. The vic handle sucks, and absolutely leads to bad form. Pinch grip and a wa handle is best.

[Anonymous No.20327262]

I'm just saying if you can't pinch grip the fibrox then you're either retarded or disabled

[Anonymous No.20327280]

>>20327192
>Prove it
lmao no thanks, unlike you I don't have a pathological need to convince people on the Internet that I'm not fat, on account of not being fat.

[Anonymous No.20327283]

>>20327280
Okay fatty

[Anonymous No.20327304]

>>20327283
pro tip: people who are not fatties don't care to be called fatty, fatty

[Anonymous No.20327311]

>>20327304
Okay fatty

[Anonymous No.20327320]

>>20327311
I am *technically* obese by BMI but i pretend not to be for mental peace and sanity.

[Anonymous No.20327323]

>>20327175
How's the leprosy treatment going?

[Anonymous No.20327343]

>>20327320
BMI is retarded, but a sedentary fatty like yourself wouldn't understand

[Anonymous No.20327356]

>>20327343
>BMI is retarded
Not the only thing to be retarded by the looks of it.

I'm proud to be fat. You can't fatshame me little guy.

[Anonymous No.20327362]

>>20327356
Okay fatty

[Anonymous No.20327377]

>>20327362
;___;

[Anonymous No.20327382]

>>20327362
>Okay fatty
Thanks bro.
A proud one for the matter.
Everyday i aspire to grow even bigger.
Little guy.

[Anonymous No.20327388]

>>20327162
What pairing knife is that?

[Anonymous No.20327493]

>>20327388
Wusthof 8" classic Ikon

[Anonymous No.20327590]

>>20327493
8''?! no way it looks tiny.
you must be REALLY BIG anon.

[Anonymous No.20327651]

>thread's asking exactly what I want to know
>open thread
>faggots flirting with some fat retard
I fucking hate you Mongoloids.

[Anonymouse No.20327799]

>>20327651
Many of us don't play well with others . It's why I can't stay away .

[Anonymous No.20327800]

>>20327590
4 U

[Anonymous No.20327834]

>>20327651
The serious advice in this thread is very decent. Victorinox, Wusthof, Zwilling, WMF and Global are all very good brands. The remarks about Victorinox at the start of the thread are correct. Get a proper, big chef's knife. You'll feel clumsy for a month, maybe 2. From then on everything becomes way easier, faster and more accurate.

[Anonymous No.20328155]

I use Victorinox. They're all chipped but still get the job done.
I'm too lazy to use stones for sharpening.
The pull-through sharpeners aren't performing as well as I'd like.
Is a 60€ electric sharpener good enough for Victorinox knives and something higher end?

[Anonymous No.20328165]

>>20328155
The current pull-through sharpener in question.

[Anonymous No.20328166]

>>20328155
Shapton 1.5k kuromaku whetstone for 50 bucks. Just spend an hour learning and it will do a better job and last you a lifetime.

[Anonymous No.20328177]

>>20328166
And how often do I need to sharpen the knives?
i.e. how do I know when it's time?

[Anonymous No.20328186]

>>20328177
You press the edge of the knife against your nail at a 60ish degree angle. If it doesn't catch your knife could use a touch up.

If you get a honing rod you should only need a sharpening every 3 months with a vic.

[Anonymous No.20328197]

>>20328186
I have a Victorinox honing rod. I also have a whetstone (I think it's from King).
It's all a pain in the ass to use.

[Anonymous No.20328210]

>>20328197
Shapton kuromaku stones are splash and go. Kings need soaking time.

[Anonymous No.20328211]

i just want a JAPANESE STYLE knife with WOODEN HANDLE preferrably with JAPANESE MOONRUNES ENGRAVING that will look cool on my MAGNETIC KNIFE HOLDER
is this too much to ask?

[Anonymous No.20328238]

>>20328211
No.

[Anonymous No.20328284]

Can I keep my knives sharp with some gadget like this or do I need those fancy stones and shit?

[Anonymous No.20328302]

>>20328284
Yes don't listen to the fat retard.

[Anonymous No.20328311]

>>20328284
If you never chip your knife they will work fine for cheap knives. They will worsen the chip overtime. They will eventually ruin the blade profile due to uneven sharpening as well. Not a big deal with a cheap knife. The edge retention will be somewhat lower than a whetstone as well.

You need a stone to properly remove any sort of edge damage.

[Anonymous No.20328533]

>>20317734
Good deal, maybe not ideal for home cooking though. It's a fairly heavy knife so you're naturally going to put more force behind your cuts and that's a problem if you don't have solid knife skills. You need to cut VERY SLOWLY. It's very sharp and if you're already compensating for the weight in your knife strokes and slip, I'm telling you you're going to lose a finger lol.

[Anonymouse No.20328566]

>>20328284
I really like stones , but that's haw I learned how to sharpen knives and I enjoy using them .

[Anonymous No.20328577]

>>20328566
Based and ark pilled.

[Anonymous No.20328579]

>>20328284
There's basically four tiers of knife sharpening. There's a manual pull-sharpener like your picrel, then there's a good electric sharpener, then there's whetstones, then there's having your knives professionally sharpened. I bought and use an electric sharpener. It gives me what I feel are great results for very little work, to the point where it sits in my cabinet almost all the time and I only take it out like twice or three times a year. I've had my knives professionally sharpened before and it's fantastic, but I can't be bothered to take them to the guy and then pick them up the next day. My electric doodad gets me 90% of the way there quickly and conveniently.

[Anonymous No.20328588]

>>20328579
Most of the time professional sharpeners will use powered and uncooled abrasives like a belt grinder. This will damage the temper on your knife, and make it dull faster. A win win for the sharpener. Always ask a sharpening service what they use or if their machines are water cooled. If they are not water cooled PASS.

Sharpening your own knives by hand can quickly become better quality than almost all professional services, and you will quickly start saving money.

[Anonymouse No.20328595]

>>20328577
I really like the stones I got from Dan's .

[Anonymous No.20328604]

>>20328595
I got some hard arks, but they are too slow for me, and I don't really like the feedback.

I'm more of a jnat kinda guy. I would suggest trying one, but I know you are content with your setup already!

[Anonymous No.20328657]

>>20328566
>3 packs of shrooms
What are you making?

[Anonymous No.20328687]

>>20313906
I use my Global knives at work and at home, truly the best quality brand I've used.

>>20317734
100% worth if its unused.

[Anonymous No.20328693]

>>20328155
>>20328284
Pic related is what I use, which is personally the sweet-spot in terms of performance for effort and price.
However, a whetstone or diamond stone is the most cost-effective if you practice sharpening often.

[Anonymous No.20328719]

>>20328284
You should WANT the stones. Nobody who got the stones ever went back to gizmos

[Anonymous No.20328729]

>>20328579
>then there's having your knives professionally sharpened.
unless I am paying a professional sharpener to live in my house and be ready at a moment's notice to sharpen any knife that I hand to him, I do not see any great advantage to having knives professionally sharpened.

[Sage No.20328735]

>>20328719
Meh. There's a lot of overpriced bullshit out there. I've got a couple shaptons I can sell you.

[Anonymous No.20328737]

>>20327834
>Get a proper, big chef's knife. You'll feel clumsy for a month, maybe 2.
Can confirm. No matter how much of a pussy you think you are, you will eventually be kicking yourself that you got a 210 when you should have got a 240. And a 180 or a santoku is a woman's knife, period.

[Anonymouse No.20328740]

>>20328657
Not sure but this is what I'm using .

[Anonymous No.20328742]

>>20328735
I should clarify, I'm not saying nobody ever bought the wrong stones. I had a stone that required almost a half hour of soaking before use, replaced it with one that didn't need that and never used it again. I should have bought splash-and-go in the first place.

But if you actually went back to gizmos then that sucks dude

[Anonymous No.20328747]

>>20327192
based fatso telling it like it is. victorinox handle is shit

[Anonymous No.20328753]

>>20328742
Some of the gizmos aren't that bad for a quick wire edge, maybe don't dismiss them so easily, chief. $30 two sided stones are probably the most common thing I've seen and there's a reason lol.

[Anonymous No.20328781]

>>20328753
Most people don't really think that a quality stone like a shapton will nake that much of a difference. Multiple people have stated their dislike for stones that require soaking.

When I first started sharpening i got a 30 dollar double sided stone, and that thing sucked so bad. Slow, uneven grit, took ages to soak, etc. If you aren't going to do chip repair the 1.5k shapton kuromaku is all you need.

[Anonymous No.20328813]

>>20313422
Kiwi is the forever and objective best answer to this question. Less than $15 for a set. Razor sharp. Use a crappy pull through sharpener if you want and when they wear out just replace them. Kino

[Anonymous No.20328847]

Let me guess. You need more?

[Anonymous No.20328870]

>>20328847
Have you considered cleaning your weeb knives?

[Anonymous No.20328890]

>>20328813
I've heard they're super thin too which to be honest is what you want for home cook knives. Cutting things in the kitchen isn't going to be fun no matter how sharp your knife is if it's a thick hunk of metal.

[Anonymous No.20328895]

>>20328284
Is there anything better than these for sharpening scissors?

[Anonymous No.20328897]

>>20328870
Nope. The small one was used shortly before taking pic, and the right is just a little dusty. No biggie in my world.

[Anonymous No.20329122]

If I had to start over from scratch right now this is what I'd buy. I wouldn't spend less than this

[Anonymous No.20329318]

Are chef's choice electric sharpeners any good? Which are you using?

>>20328693
Will these sticks get rid of chips?

[Anonymous No.20329324]

>>20329318
I have a Trizor XV. Works great.

[Anonymous No.20329364]

>>20329318
Using a whetstone is not difficult at all, and it is difficult to really fuck your knife with one. Just do the right thing...

[Anonymous No.20329370]

>>20329364
sharpening tool on a hard rock: human technology 101, too scary for average 4chan user

[Anonymous No.20329372]

>>20329370
He spent longer looking for an alternative to a whetstone than it would have taken for him to learn how to use one. Sad!

[Anonymous No.20329386]

>>20329372
STOP TRYING TO FORCE EVERY SINGLE ANON WHO ASKS ABOUT DECENT CHEAP KNIVES TO CARE ABOUT YOUR AUTISTIC WAPANESE HOBBY

FOR MOST OF THE WORLD A KNIFE IS A CHEAP PIECE OF METAL WITH A HANDLE THAT IS SHARP ENOUGH TO CUT A TOMATO SKIN, IT'S NOT THAT FUCKING DEEP BRO

[Anonymous No.20329390]

>>20329122
>OP asks for affordable
>"$500 + shipping, minimum."
Kill weeaboos

[Anonymous No.20329402]

>>20329386
Stoooop yelling! Sharpening a knife is not Japanese thing. It is a basic bitch take care of your tools like a real one kinda thing.

[Anonymous No.20329411]

>>20329402
In the real world a $20 gadget that just works to give you a new edge on your knife is realistically all anyone needs. We don't all mentally inhabit a Studio Ghibli movie where everyone practices wholesome chungus ancient arts and crafts and each precious tool is a treasured family heirloom. I don't need to become one with the tradition of my great-great-grandfathers by putting iron to the stone or whatever. I just need my knife to cut a fucking tomato

[Anonymous No.20329673]

>>20329402
It’s autism that takes far too much time and effort each time to be worth it over a cheap sharpener unless you enjoy it.

[Anonymous No.20329731]

>>20329122
>Bernal no longer carries Dao Vua knives
Maybe I'll look into buying something from them sometime.

[Anonymous No.20329742]

How come none of you saami adjacent fuckers have made puukko inspired cooking knives yet?

[Anonymous No.20330007]

>>20329673
>>20329411
Takes me 2 minutes. Stop it with the cope you big babies. You USELESS and OBESE babies.
Cavemen were smarter, more dextrous, more focused, and more capable than you. They also made less gay excuses. Think about that for a second.

[Anonymous No.20330013]

>>20328890
Knives that are too thin usually have issues with food sticking to them. People like Jap knives because of their ability to release every slice of vegetable that you cut with it, as soon as you lift the knife off the board. It annoys me that every single western brand uses a full flat grind, with no consideration to food release.

[Anonymous No.20330018]

>>20329318
If using stones is beyond you, get a worksharp. Not completely idiot-proof, but close.

[Anonymous No.20330028]

>>20330018
Those destroy your temper even when used carefully. Powered and uncooled abrasives will always do that to the apex of your knife. There's also something called surface tempering.

Stick with water and a whetstone. You have to learn how to use both anyways...

[Anonymous No.20330032]

>>20329731
dao vua is so funny to me that I almost wonder whether I need to buy one while they're still around

[Anonymous No.20330100]

>>20330032
If I could snag one for like $10-20 I'd buy one just to have it, but fuck spending $50+ on one of those trash knives.

[Anonymous No.20330215]

>>20330100
on the other hand what if they go extinct and you no missed the opportunity to snag an artifact of the 2010s when knife retailers were so not racist that "Vietnamese hand-forged knives" sounded fine to them

[Anonymous No.20330228]

>>20313916
>Wusthof classic.
handlet detected
t. proud member of the Zwilling masterrace

[Anonymous No.20330281]

>>20318536
you didn't happen to lose a finger did you?

[Anonymous No.20330284]

>>20330013
>It annoys me that every single western brand uses a full flat grind
I thinned out my parents' cutco chef knife which had a dramatic hollow grind but was nonetheless thick behind the edge. Now with just a hint of the original hollow grind remaining it cuts pretty well and food doesn't stick to it at all

[Anonymous No.20330335]

>>20330281
Thankfully no. I have cut myself a couple times when polishing on stones, but nothing too serious.

[Anonymous No.20331430]

>>20329318
The Lansky, and similar round ones from Idahone/A.G. Russell, can fix chips smaller than the rods' diameter.
Spyderco's triangular sticks would work on even larger ones, in fact it can be configured as a makeshift stone too.

>>20330018
Yeah, hard to fuck up with that unless you're purposefully trying to ruin the temper or are legitimately handicapped.

[Anonymous No.20331436]

Since OP never actually said "knife" but just asked about brands for home chefs, I'll say: get some of those cheap Kuhn Rikon peelers, they're great

[Anonymous No.20331440]

>>20330018
If using stones is beyond you, you are mentally disabled

[Anonymous No.20333197]

Just got the Trizor XV today and I'm blown away by how easy it is to use and how sharp the knives are.

[Anonymous No.20333378]

>>20313422
global knives are good but pretty cheap

[Anonymous No.20333437]

Is there any reason why i might want to have a normal knife when i already have a santoku?

[Anonymous No.20333967]

>>20333437
longer edge means easier meat slicing, larger blade makes large melons and such easier, etc

also two knives means one can be a beater while the other is kept much sharper for when you need that

[Anonymous No.20335459]

spent another hour thinning my tosa knife some more today

stilll can't quite hit a couple of those low spots, there's a brutal low spot at the heel of the knife on one side

it's starting to look pretty good though. no picture

[Anonymous No.20335814]

>>20313796
I am a real sized man and the victorinox is the only handle that actually fits without slipping or being sloppy. I have found cheap farberware that's similar. I could see the frustration of a tiny hand not being able to grasp firmly the entire handle. That's why it's good there are a variety of knives. Blade quality is paramount, but comfort and ease is essential. Small handles are good fit tiny hands. Maybe we should consider these things instead of being harsh to others and discuss potentialities instead of reacting to our own insecurities.

[Anonymous No.20336126]

Anyone try one of these?
I've been thinking of getting one and upgrading from a gifted pull through sharpener.

[Anonymous No.20336132]

>>20336126
I've used them, they're better than nothing but like most gizmo-tier sharpeners they are severely limited in what you can do with them

[Anonymous No.20336134]

>>20335814
Thank you for pointing my insecurities my mighty alpha male but everybody on this website is lame as is humanly possible, you and me included. Since you can neither provide arguments nor alternatives to my post please stop bothering everyone and go neck yourself.

[Anonymous No.20337648]

>>20336126
Tried and it's decent, but it's not worth the premium unless you sharpen a lot of serrated knives, pic related or >>20328693 are better value.
The Spyderco Gauntlet is also cheaper and for maintenance sharpening you don't need the brown/coarse rods, just the fine rods are enough.

[Anonymous No.20337694]

>>20337648
Oops, meant >>20331430 instead the Lansky. It works too, but I feel it's too small for most kitchen knives.