There is no good reason to spend more than 40 dollars on a chefs knife. Equipment Review: Are Carbon-Steel Knives Worth I…: http://youtu.be/e50gujs4l-I

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Anonymous Sat Oct 25 09:37:50 2014 No.5916410 [Reply] [Original]

There is no good reason to spend more than 40 dollars on a chefs knife.

Equipment Review: Are Carbon-Steel Knives Worth I…: http://youtu.be/e50gujs4l-I

>>	Anonymous Sat Oct 25 09:44:16 2014 No.5916422 File: 58 KB, 500x332, mouse+glue+trap.jpg [View same] [iqdb] [saucenao] [google] >worth it This is code for "I'm a poorfag killjoy who hates it when people take pleasure in things I don't have"

>>	Anonymous Sat Oct 25 09:52:13 2014 No.5916441 File: 238 KB, 877x1280, 1413898068745.jpg [View same] [iqdb] [saucenao] [google] >>5916422 That's Americas test kitchen. I assure you they are not jelly of your weaboo knife.

>>	Anonymous Sat Oct 25 09:55:53 2014 No.5916449 >>5916441 >muh victorinox celebrity chef knife You could have gotten a mundial for 1/3 the price but instead of that, you paid too much for the anal retentive celebrity chef's seal of endorsement How's that for worth it, poorfag?

>>	Anonymous Sat Oct 25 09:57:18 2014 No.5916451 >>5916449 What celebrity are you talking about?

>>	Anonymous Sat Oct 25 09:57:58 2014 No.5916452 I remember a knife salesman came to my door, he had a knife so sharp it cut metal. He took out one of many metal blocks and cut it in half like butter. I bought that knife but doesn't say the brand. It's really good at cutting anything.

>>	Anonymous Sat Oct 25 09:58:20 2014 No.5916453 File: 425 KB, 1200x1500, mag-14Kimball-t_CA0-superJumbo.jpg [View same] [iqdb] [saucenao] [google] >>5916451 I know you like to think you're special, but he's not obscure.

>>	Anonymous Sat Oct 25 10:00:47 2014 No.5916455 File: 55 KB, 636x561, 1414172022022.jpg [View same] [iqdb] [saucenao] [google] >>5916453 I have no idea what you are on about. Did you watch the video? He is not in it.

Anonymous Sat Oct 25 10:05:33 2014 No.5916467

>>5916455

Of course you do, silly. There is no need to be coy with me. This argument has been rehashed ten thousand times on /ck/ and it will be rehashed ten thousand times again.

"Practical" kimball says best bang for your buck is hyped up $50 german cheese steel. Meanwhile I bought my Tojiro back when it was $53 before you even heard of cooking.

You missed the boat, sorry about that. Have fun fapping over your celebrity chefs that you think are obscure because you live in a conservative shit hole where everyone is preggers at an early age and no one listens to NPR or watches PBS so you assume no one has heard of these things.

>>	Anonymous Sat Oct 25 10:08:22 2014 No.5916474 >>5916467 This is a brand new video just posted this month. I must have missed all the threads you are talking about.

>>	Anonymous Sat Oct 25 10:11:20 2014 No.5916480 File: 115 KB, 640x480, 1407806640923.jpg [View same] [iqdb] [saucenao] [google] >>5916467

>>	Anonymous Sat Oct 25 10:16:53 2014 No.5916492 I thought it was an opinel

Anonymous Sat Oct 25 11:19:40 2014 No.5916648

>>5916410
So guys I just bought this knife
http://www.amazon.com/As-Seen-On-TV-SC-1/dp/B0081TTY90/ref=sr_1_1?ie=UTF8&qid=1414250212&sr=8-1&keywords=sushi+knife
It seems to do the job and I'm happy with it, except when I'm cutting large red onions. I kinda have to saw in a single smooth motion otherwise it'd require strength. Is it the knife or am I doing something wrong? I sharpen and hone the blade once every other week.

>>	Anonymous Sat Oct 25 11:37:37 2014 No.5916697 >>5916648 Your blade is dull. It should slice straight through the onion with very little effort and no sawing.

>>	Anonymous Sat Oct 25 11:41:24 2014 No.5916702 >americas test kitchen opinion discarded

>>	Anonymous Sat Oct 25 11:45:09 2014 No.5916707 File: 51 KB, 640x640, 10371453_588234757940874_1614457767596028395_n.jpg [View same] [iqdb] [saucenao] [google] >>5916702 What? That's like the best resource for rooting out bullshit in the cooking world! You mus be jiving.

>>	Anonymous Sat Oct 25 11:52:21 2014 No.5916730 >>5916452 is it serated?

>>	Anonymous Sat Oct 25 11:55:10 2014 No.5916743 >>5916410 >Americas Test Kitchen >For housewives and moms Some of us do this for a living, you stupid casual faggot.

>>	Anonymous Sat Oct 25 12:02:19 2014 No.5916775 >>5916743 Not you though, you fantasist.

Anonymous Sat Oct 25 12:02:34 2014 No.5916778
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>>5916743
They did a very elaborate test where they had pro chefs prepare knife intensive meals with both very expensive knives and bottom of the barrel white handled restaurant knives like dexters.
In double blind studies, tasters could not tell the difference

Anonymous Sat Oct 25 12:07:33 2014 No.5916804

>>5916778
>tasters could not tell the difference

Taste isn't the point. Comfort, ease, sharpness... all those things master to the one holding the fucking thing in the first place.

I can cook a good meal using a swiss army camping knife. Doesn't mean I'll enjoy the process.

>>	Anonymous Sat Oct 25 12:09:25 2014 No.5916811 File: 66 KB, 720x540, waiterxx.jpg [View same] [iqdb] [saucenao] [google] >>5916778 >In double blind studies, tasters could not tell the difference pretty much makes this entire thread a moot thread excellent post

>>	Anonymous Sat Oct 25 12:15:14 2014 No.5916831 >>5916811 I wonder how much moe tipped curly for that scene.

Anonymous Sat Oct 25 12:18:55 2014 No.5916841

>>5916804
Enjoyment of process is bullshit.
Every artist that's does art because they "love the process" is shite.
Same for chefs.
Now a pocket knife or a dull knife will mess with efficiency so obviously that's to be avoided.
You are not hired hired to have fun chopping veg.

>>	Anonymous Sat Oct 25 12:19:39 2014 No.5916846 File: 26 KB, 352x370, 1383322507861.jpg [View same] [iqdb] [saucenao] [google] >>5916707 that is one weird pic

>>	Anonymous Sat Oct 25 12:24:01 2014 No.5916855 >>5916775 Just got off my elk hunting vacation, best liver I've ever had. I work in 3 hours. And they need me for a double tomorrow, and I'm getting moved up too. Keep not chasing your dreams you fat loser.

>>	Anonymous Sat Oct 25 12:25:16 2014 No.5916859 File: 30 KB, 485x349, sooges777.jpg [View same] [iqdb] [saucenao] [google] >>5916831 the Three Stooges had a very strict no tipping policy

>>	Anonymous Sat Oct 25 12:26:54 2014 No.5916869 File: 14 KB, 500x500, 315dHtPTOPL.jpg [View same] [iqdb] [saucenao] [google] >>5916410 Tojiro DP is ~$50-60, proving you wrong.

Anonymous Sat Oct 25 12:35:35 2014 No.5916903

I object to the validity of their glass cutting board test. If they really wanted to measure the edge retention they have no choice but to do a test over several months with the same cutting tasks and routine honing. The fact that glass murdered both edges about equally does not really matter.

>>	Anonymous Sat Oct 25 12:39:13 2014 No.5916909 File: 17 KB, 236x314, e653bf1b282443e70f8e9a68b60d11ca.jpg [View same] [iqdb] [saucenao] [google] >>5916903 Objection noted.

Anonymous Sat Oct 25 13:56:12 2014 No.5917128

>>5916841
>You are not hired hired to have fun chopping veg.

I hope you get stuck in a soul sucking, ill set-up job where you will develop repetitive use injuries and die a arthritic painkiller addled bitter death.

it seems to be the best you think others deserve.

>>	Anonymous Sat Oct 25 13:58:15 2014 No.5917134 >>5917128 Get a load of this maudlin faggot.

Anonymous Sat Oct 25 14:01:52 2014 No.5917146

>>5916841
Of course, why would you make something tedious enjoyable it would make it harder for hipsters like you to put up that HURR DURR I'M AN ARTISAN!!1 attitude wouldn't it.

Fuck you i hope you lose the tip of your thumb while you use a shitty knife.

>>	Anonymous Sat Oct 25 14:53:42 2014 No.5917263 >>5916492 Laguiole

Anonymous Sat Oct 25 15:13:23 2014 No.5917323

I've always been a big fan of Cook's Illustrated and the Test Kitchen, but there are some flaws with this study, mainly that if you want a truly good knife, you have to maintain it yourself. They're only considering ootb sharpness, which can't last forever anyways. Eventually you'll have to either pay a bunch of money for a good professional sharpening, or get a crappy professional sharpening for a few bucks, or sharpen it yourself, which is best because it will help you learn.

The Victorinox is a good workhorse, and fine for someone who's not a knife enthusiast, but it's not as great as they hype it to be. They claim it holds an edge wonderfully well; some reviews I've seen on Cheftalk suggest otherwise. They say the handle is comfortable, I disagree--I can't stand that handle. It's too big and prevents a good grip on the blade.

On the subject of handles, that is another flaw in their analysis. Multiple grip choices my ass--there is, in fact, a right way to hold a knife, and that's where big handles like on the Victorinox become an issue; it's not well suited to a soft pinch grip.

Anyways, though, I love my carbon steels but there's nothing wrong with stainless. 20 years ago carbon was head and shoulders above stainless, but steelmaking tech has advanced so much that good stainless is perfectly acceptable.

Anonymous Sat Oct 25 15:23:10 2014 No.5917350

In the country where I live we have a brand that they make pretty decent knives with different tiers (mid tier price, more affordable with one type of steel or a higher tier of steel and knife shape, obviously more expensive.

Arcos is the name. I've been using them for a long time and they are really good. I wouldn't need to buy a global or shun, for example.

>>	Anonymous Sat Oct 25 15:25:57 2014 No.5917359 >>5917146 >hipsters like you Not the Anon you're responding to, but calling someone a hipster is a really good way to make yourself look like an idiot. You might want to stop doing that, unless you're trying to be retarded on purpose.

Anonymous Sat Oct 25 15:46:52 2014 No.5917431

Is the quality of the steel really that important for kitchen knives?

I hear how the most expensive knives retain their sharpness longer than cheaper knives but is that really an issue in an average household where everyone has a knife steel or an accusharp?

Personally I think the comfort and shape of a knife is the most important when finding a good knife. If a $20 stainless Sears chef knife with a rubber grip feels better than a $400 santoku with damascus steel and a square wooden handle, I'll stick with the Sears knife.

>>	Anonymous Sat Oct 25 15:52:56 2014 No.5917450 So /ck/, what's a good chef knife under 60€ that i can buy online ?

>>	Anonymous Sat Oct 25 15:53:00 2014 No.5917451 I use a shit $10 knife and just sharpen it a lot. The shittiest steel in the world can hold an edge for a day or two, after that I run it over a stone and it is sharp again. Hot rolled 1020 is good enough if you run it over a stone every second day.

>>	Anonymous Sat Oct 25 15:55:52 2014 No.5917459 >>5917323 >knife enthusiast The last person you should ask for advice about kitchen knives.

Anonymous Sat Oct 25 16:13:21 2014 No.5917505

>>5917431
No more than the quality of the fabric is important for your clothes

A $9 long sleeve t shirt is just as functional as a $150 broadcloth shirt but what else were you going to do with the $141? Spend it on Xbox games? Nice things are more enjoyable.

>>	Anonymous Sat Oct 25 16:19:33 2014 No.5917522 >>5917431 A better steel will take an edge more easily, hold it better, and be more responsive to honing.

>>	Anonymous Sun Oct 26 04:13:13 2014 No.5919076 File: 68 KB, 450x300, 1336561022660.jpg [View same] [iqdb] [saucenao] [google] >mfw my carbon tojiro nakiri shits all over your swiss army crap, at the same price

>>	Anonymous Sun Oct 26 04:23:57 2014 No.5919082 >>5916869 My nigga

>>	Anonymous Sun Oct 26 05:04:38 2014 No.5919105 File: 2 KB, 295x295, 1385893804490.png [View same] [iqdb] [saucenao] [google] >2014 >not buying a knife that stays sharp all the time https://www.youtube.com/watch?v=VGltq0RxjDw

Anonymous Sun Oct 26 05:55:52 2014 No.5919147 [DELETED]

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Hey /ck/? Anyone know if you can put finely ground weed in your finely ground coffee, and expect what comes out of the espresso machine (which is what I have), to get you lifted?
I mean espresso gives off a lot of oil... I'm thinking it could bond to the THC. Has anyone tried this?
>also general pot thread.
>inb4 pictures of metal pots.

>>	Anonymous Sun Oct 26 05:59:15 2014 No.5919148 >>5919147 This is a post, not a thread. Anyway, you can make weedmilk and do a capuchino with that if I'm not mistaken.

>>	Anonymous Sun Oct 26 06:51:50 2014 No.5919208 >>5916909 I fell in love.

>>	Anonymous Sun Oct 26 06:59:43 2014 No.5919221 >>5919208 yeah that horse must have a gigantic throbbing cock...

>>	BioMed !!1JEgcrDzIzk Sun Oct 26 17:59:34 2014 No.5920752 solingen master-race reporting

Anonymous Mon Oct 27 01:20:45 2014 No.5921968

>>5916410
Both Tojiro DPs and Fujiwara FKMs are found in a similar price range; both are notably better suited to most kitchen tasks. That being said I do keep a beater rosewood in my roll for squash and shit, so it's not like the knife has no business in a professional setting.

Anonymous Mon Oct 27 05:24:46 2014 No.5922393
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>>5920752

Solingen hasn't been master race since like the 50s. You sound like one of those people who stuck with cars with carburetors well into the late 1990s because >muh detroit pride.

This is what master race knives look like.

>>	Anonymous Mon Oct 27 06:45:27 2014 No.5922468 >>5917431 If your using it in a resturaunt kitchen you'll probably want something light.

>>	Anonymous Mon Oct 27 06:55:34 2014 No.5922475 >>5922393 >muh superior japanese blade folded over 2000 times

>>	Anonymous Mon Oct 27 06:57:20 2014 No.5922477 >>5922475 AFAIK the mac uses steel from Sandvik in Sweden. It's not folded either. Sorry to bust your bubble, chap.

>>	Anonymous Mon Oct 27 06:58:39 2014 No.5922480 File: 52 KB, 405x412, 1407813203604.jpg [View same] [iqdb] [saucenao] [google] >>5922477 >taking the bait

>>	Anonymous Mon Oct 27 07:07:21 2014 No.5922494 File: 1015 KB, 1366x768, 1414353143992.gif [View same] [iqdb] [saucenao] [google] >>5922480 >I was just pretending to be retarded

>>	Anonymous Mon Oct 27 07:44:12 2014 No.5922543 >>5922494 >not recognising the copypasta no anon, it is you who is pretending to be retarded

>>	Anonymous Mon Oct 27 07:55:06 2014 No.5922555 File: 1.94 MB, 319x240, 1411166265241.gif [View same] [iqdb] [saucenao] [google] >>5922543 >getting b8ed this hard

>>	Anonymous Mon Oct 27 08:27:04 2014 No.5922606 >>5916841 It's not about enjoyment, it's about being safer and more efficient. Soft steel needs more frequent sharpening, dull knives you need to slow way down or risk injury.

Anonymous Mon Oct 27 08:30:20 2014 No.5922614

>>5916452
confirmed for retard. he was probably cutting lithium or sodium metal.

that shit will cut with a butterknife. but there is no way in hell one can cut through a block of standard steel or aluminum or any other common building metals without special tools

>>	Anonymous Mon Oct 27 08:30:49 2014 No.5922617 >>5917459 What a pleb, I bet you don't even want a $800 knife.

>>	Anonymous Mon Oct 27 08:39:32 2014 No.5922643 File: 2.64 MB, 320x240, sodium.gif [View same] [iqdb] [saucenao] [google] >>5922614 >cutting lithium or sodium metal Did you skip chemistry at school?

Anonymous Mon Oct 27 12:37:32 2014 No.5923132

>>5922643
I know what lithium and sodium does with water.

However, you can cut it after taking it out of its oil filled container without it catching fire. I had a strip of lithium and I could leave it on my desk without it catching fire. however, i could bot leave it on my desk or it tarnish too much. I just kept it in a small airtight container and it was fine.

>>	Anonymous Mon Oct 27 13:09:00 2014 No.5923197 File: 512 KB, 800x564, hiromoto-gyuto-270mm-43.png [View same] [iqdb] [saucenao] [google] >>5922468 light a shit seriously, though, I like some heft for my all rounder

>>	Anonymous Mon Oct 27 13:37:05 2014 No.5923259 >>5923197 seconded, you need some heft for 9/10 jobs the knife can do more than half the work if it is heavy and sharp enough

>>	Anonymous Mon Oct 27 13:37:56 2014 No.5923263 >>5922614 I think it was just lead. It's easier to handle, and it looks like srs metal. It doesn't ignite your fingers if you touch it, but its highly poisenous. Maybe it was just shiny play-dough, how knows.

>>	Anonymous Mon Oct 27 13:50:14 2014 No.5923287 >>5916492 Laguiole.

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/ck/ - Food & Cooking