Why are nice things a scam, and why do suckers keep getting hoodwinked by the emperor's new clothes?

File: 99 KB, 780x520, weeb_bullshit.jpg [View same] [iqdb] [saucenao] [google]

Anonymous Wed Feb 18 19:38:19 2015 No.6246523 [Reply] [Original]

Why are nice things a scam, and why do suckers keep getting hoodwinked by the emperor's new clothes?

>>	Anonymous Wed Feb 18 19:42:11 2015 No.6246534 excuse me but that blade was folded over 10,000 times and is sharp enough to cut meat on a subatomic level. i believe it comes with a warning that you might blow up your kitchen by using it.

>>	Anonymous Wed Feb 18 19:42:23 2015 No.6246536 >>6246523 Because people who haven't even watched a single episode of good eats think that buying an overpriced hipster knife will make them a great chef

Anonymous Wed Feb 18 20:26:53 2015 No.6246693
File: 657 KB, 800x800, 31751243_743_pic_3.jpg [View same] [iqdb] [saucenao] [google]

>>6246523
whatever OP. A 1983 yugo will get me to work and back jsut ike a 3$ stainless ginsu will cut my meat and a cheap chezh shotgun will get my pellets out into the skeet range.

however, I enjoy driving, so I have a nicer car, I enjoy cooking and enjoy metalurgy as a hobby, so i have a folded and damasked blade, and I enjoy skeet shooting so I have a beretta AL390.

>grow up already.

>>	Anonymous Wed Feb 18 20:37:31 2015 No.6246723 >>6246523 >be me >recieve jap knife for chirstmas >so sharp it cuts into the cuttingboard and gets stuck >mfw

>>	Anonymous Wed Feb 18 20:40:45 2015 No.6246733 >>6246693 Are you one of those idiots who leases an automatic Mercedes then goes around telling people "Yeah I have a nice car bro"

>>	Anonymous Wed Feb 18 20:42:23 2015 No.6246737 >>6246733 >bragging that you can maneuver a metal pole through a slotted grate Your fedora is going to fall, don't tip so hard

Anonymous Wed Feb 18 20:43:30 2015 No.6246740
File: 2.83 MB, 1047x1544, not even a weeb.png [View same] [iqdb] [saucenao] [google]

i've got a tojiro. it's based. had it for a few weeks, use it every day to cut chicken, taters, peppers, carrots, etc and still cuts magazine paper like nothin. it's not even that expensive

>>	Anonymous Wed Feb 18 20:47:23 2015 No.6246751 >>6246737 Butthurt guy who is only licenced to drive automatics detected

>>	Anonymous Wed Feb 18 20:51:01 2015 No.6246756 >>6246737 >Mad because he's too stupid to drive manual YEAH I LIKE PLAYING GUITAR EXCEPT I CAN ONLY PLAY OPEN NOTES ON THE 6TH STRING

>>	Anonymous Wed Feb 18 20:51:28 2015 No.6246757 >>6246751 >licenced (sic) to drive a transmission WTF Also, my last and only murder cage was a normal kind aka a shift it yourself. At the end of the day you're an irresponsible murderer and your nitpicking over transmission styles amounts to nothing

>>	Anonymous Wed Feb 18 20:52:29 2015 No.6246763 >>6246740 I've heard good things about their knives actually, recommended?

>>	Anonymous Wed Feb 18 20:53:20 2015 No.6246764 >>6246757 Is this /n/ shitposting or just a troll

>>	Anonymous Wed Feb 18 20:55:25 2015 No.6246767 File: 38 KB, 479x720, lefedoramaymay.jpg [View same] [iqdb] [saucenao] [google] >>6246523 >edge retention is irrelevant >edge taking is irrelevant >profile is irrelevant >ergonomics are irrelevant >thinness is irrelevant

Anonymous Wed Feb 18 20:56:31 2015 No.6246771
File: 2.53 MB, 1028x1432, comparison.png [View same] [iqdb] [saucenao] [google]

>>6246763
i'd recommend it. it's my first decent knife purchase. this is what i had to use prior to getting it, my roommates shitty little knife. spent a little more than i wanted to (just under 50 bucks, wanted to spend closer to 30) but it's a great knife and hasn't lost much of it edge at all yet

>>	Anonymous Wed Feb 18 20:57:36 2015 No.6246773 >>6246764 >troll I'm not the one who insinuated that you need permission from HM The Queen to operate a murder cage with three pedals instead of two Begone, lying liar

>>	Anonymous Wed Feb 18 21:01:07 2015 No.6246781 If you spend more than $20 for a knife, then you are an idiot.

>>	Anonymous Wed Feb 18 21:01:39 2015 No.6246782 >>6246756 >being THIS fedoric over a transmission attached to an internal combustion engine Do you demand good boy points from mommy when you tie your shoes all by yourself?

>>	Anonymous Wed Feb 18 21:02:31 2015 No.6246785 File: 25 KB, 260x317, patriciandetected.jpg [View same] [iqdb] [saucenao] [google] >>6246693

>>	Anonymous Wed Feb 18 21:03:03 2015 No.6246786 >>6246781 >if you spend more than $300 for a computer, then you are an idiot.

>>	Anonymous Wed Feb 18 21:04:59 2015 No.6246788 >>6246786 What a fucking terrible analogy. Please don't make any more attempts to justify your poor spending habits.

>>	Anonymous Wed Feb 18 21:06:24 2015 No.6246795 >>6246788 >you don't need anything more than the bare minimum required to do the job >you dont need to spend more for quality parts or construction

>>	Anonymous Wed Feb 18 21:09:45 2015 No.6246804 >>6246795 >beating a dead horse It's a broken analogy, bud.

>>	Anonymous Wed Feb 18 21:10:27 2015 No.6246806 >>6246804 it's not, your argument was broken and my analogy is making you aware of that. learn2investment

>>	Anonymous Wed Feb 18 21:12:08 2015 No.6246811 >>6246806 Boy are you dumb.

>>	Anonymous Wed Feb 18 21:12:47 2015 No.6246813 >>6246811 >can't give it up >refuses to accept defeat you might be autistic

>>	Anonymous Wed Feb 18 21:13:30 2015 No.6246814 >>6246693 The yugo won't get you to work, unless you count pushing it there.

>>	Anonymous Wed Feb 18 21:13:43 2015 No.6246815 File: 1.90 MB, 312x250, JWw0hg5.gif [View same] [iqdb] [saucenao] [google] >>6246523 >buy 1,000,000$ japanese folded steel cooking sword >never have it sharpened

>>	Anonymous Wed Feb 18 21:14:09 2015 No.6246816 >>6246813 >thinks internet arguments are won Let's talk about who is really autistic.

>>	Anonymous Wed Feb 18 21:15:24 2015 No.6246819 >>6246816 I won. I won because I was right and you were wrong. Now you just have to accept it and move on.

>>	Anonymous Wed Feb 18 21:16:31 2015 No.6246826 >>6246819 You lost the moment you spent more than $20 on a knife.

>>	Anonymous Wed Feb 18 21:18:46 2015 No.6246832 >>6246826 >spending 20 on a knife Hope you enjoy your 420J2

Anonymous Wed Feb 18 21:19:17 2015 No.6246833

>>6246826
except I have a great knife that maintains its edge and sharpness, is made from good steel and will last me the rest of my life. when you keep buying shitty $20 knives every few years I'll be laughing at you for spending all your money on broken trash

>>	Anonymous Wed Feb 18 21:19:50 2015 No.6246835 >>6246826 You're a stupid faggot.

>>	Anonymous Wed Feb 18 21:22:35 2015 No.6246840 >>6246835 #rekt

>>	Anonymous Wed Feb 18 21:26:55 2015 No.6246853 >>6246833 >maintains its edge and sharpness This is how I know you have no idea what you're talking about. A knife's edge is not self-maintaining. You have to hone it. And any $20 knife can be honed.

>>	Anonymous Wed Feb 18 21:28:40 2015 No.6246856 >>6246853 holy shit you're retarded. harder steels keep an edge for longer.

>>	Anonymous Wed Feb 18 21:34:17 2015 No.6246868 >>6246853 confirmed for not knowing anything about metallurgy.

>>	Anonymous Wed Feb 18 21:45:54 2015 No.6246883 >>6246856 >>6246868 >but muh steel! >i spent more money so it must be more better!

>>	Anonymous Wed Feb 18 21:47:22 2015 No.6246886 >>6246883 hahahahaha man you're really holding on. you've lost any shred of dignity m8. it's over, you're finished

Anonymous Wed Feb 18 21:53:36 2015 No.6246900
File: 155 KB, 354x359, Screenshot from 2015-02-11 21:35:25.png [View same] [iqdb] [saucenao] [google]

>>6246883
most of the time they advertise what steel is used and how it is made. Yah, those are both factors in hardness and yah, they usually change with price

>>	Anonymous Wed Feb 18 22:06:18 2015 No.6246925 File: 42 KB, 400x555, DSCF4215.87210055_std.jpg [View same] [iqdb] [saucenao] [google] >>6246883 "hur dur, all steel am same, grognak only need rock!"

>>	Anonymous Wed Feb 18 22:17:43 2015 No.6246947 My mother has good japanese steel. I had to hide them all last time I visited. She was using her cheaper knives to cut directly on her granite counter.

>>	Anonymous Wed Feb 18 22:17:51 2015 No.6246948 File: 146 KB, 576x635, 1393797272734.jpg [View same] [iqdb] [saucenao] [google] >>6246523 >why are nice things a scam tfw that's a universal truth

>>	Anonymous Thu Feb 19 02:32:52 2015 No.6247615 >>6246925 Sharper than steel.

>>	Anonymous Thu Feb 19 04:10:12 2015 No.6247753 >>6246536 >good eats fucking noobs It's cute when the monkeys think that THEY'RE the smart ones.

>>	Anonymous Thu Feb 19 04:15:38 2015 No.6247762 Are there equally good non jap knives? Like german or something

>>	Anonymous Thu Feb 19 04:33:22 2015 No.6247776 >>6247762 I personally have a set of okay-ish Henckels and I will say they're pretty nice to use. I like the full bolster, it feels very natural.

>>	Anonymous Thu Feb 19 04:37:19 2015 No.6247782 >>6247762 I have wusthofs and I feel lile they're the most durable.

Anonymous Thu Feb 19 07:23:46 2015 No.6247924

>>6247753
>hasn't seen good eats
>thinks he knows how to cook

It's abundantly clear to me that you don't know how to shift the gears of a non-automatically transmitted motorised rollingham, assuming you even hold the special licence to do so, which I doubt.

You should enquire with your television headquarters about the broad-cast schedule for this show, before you embarrass yourself further.

>>	Anonymous Thu Feb 19 07:26:12 2015 No.6247928 >>6247762 they say they are laser polished so they are sharp as none other. look if it says if not is like any other knife.

>>	Anonymous Thu Feb 19 10:35:54 2015 No.6248172 >>6246733 Actually if you must know it's a 5-speed Jeep Wrangler TJ Sport.

Anonymous Thu Feb 19 10:43:55 2015 No.6248185

>>6246782
You're doing that reddit/cracked thing of oversimplifying things like a douchebag. It's a very distinctive argumentative style, and one that is far overused on the internet.

Rephrasing something so it's very specific doesn't make you right, retard.

Anonymous Thu Feb 19 10:51:11 2015 No.6248215

My brother worked as a chef for a while and he gave me his wusthof classic chefs' knife when he gave it up. I never would have 'wasted' $120+ on a knife just for my screwing around, but it's so much nicer than those victronix or mundial knives I was using before.

>>	Anonymous Thu Feb 19 10:56:51 2015 No.6248235 >>6248172 Faggot, CJ or nothing

Anonymous Thu Feb 19 11:47:55 2015 No.6248386

I wonder if Tojiro steel really is up to par and I'm not just a retard that can't tell the difference. I'd like to think they're just mass-produced and not perfect in fit&finish, but even so they're much cheaper than other VG-10 knives. My _folding knife_ with VG-10 was more expensive than my 8" Tojiro DP.

Anonymous Thu Feb 19 11:52:19 2015 No.6248401

my chef's utility knife was made from a rail road spike

yeah the steel is a bit too soft for knife. and needs constant honing and sharpening touch ups. But it is really easy to keep an edge on compared to hard steels. I also like the weight in my hand.

>>	Anonymous Thu Feb 19 11:54:18 2015 No.6248409 >>6248386 Folding knives are for retards who fantasize about getting into a knife fight with their $125 3 inch Hisshishutsi Stabbotron Parajumper Elite. Cooking knives have a totally different target demographic

Anonymous Thu Feb 19 11:59:09 2015 No.6248424

>>6248409
The fuck? My folding knife is great for boxes, plastic packaging, rope and twine, whatever. And this is the one I'm talking about:
http://www.amazon.com/gp/product/B003CHANKU/

Also, fighting is petty unless it's for sport. If someone pulls a knife you either run or pull a 9mm.

Anonymous Thu Feb 19 12:00:16 2015 No.6248433
File: 131 KB, 806x567, Watered_pattern_on_sword_blade1.Iran.jpg [View same] [iqdb] [saucenao] [google]

>>6246693
>so i have a folded and damasked blade
>damasked

that's just pattern welding you sucker.
you ain't getting damascus unless you're buying 18th century antiques.

>>	Anonymous Thu Feb 19 12:05:51 2015 No.6248457 >>6246534 Only if your kitchen consists of meat

>>	Anonymous Thu Feb 19 12:34:03 2015 No.6248540 >>6246536 Tojiros are like £30 They're not overpriced

>>	Anonymous Thu Feb 19 12:48:45 2015 No.6248579 >>6246737 You know gears aren't just busywork?

Anonymous Thu Feb 19 12:57:32 2015 No.6248610

>>6248433
thats why I said damasked and not damascus.

The ancients believed that the only way to make a damascus blade was to quench the red hot blade in the living blood of an enemy. In other words, get it red hot and plunge it into your prisoner, and the blade would absorb his strength.

a damasked blade is folded and patterned. True damascus hasn't been made in a long time because, truthfully, we don't know how to make it.

>>	Anonymous Thu Feb 19 12:57:52 2015 No.6248612 So, can anyone recommend a good chef's knife, I really need a new one.

>>	Anonymous Thu Feb 19 12:59:19 2015 No.6248619 >>6248610 Metal.

>>	Anonymous Thu Feb 19 12:59:56 2015 No.6248622 >>6248612 The one in the OP.

>>	Anonymous Thu Feb 19 13:18:54 2015 No.6248669 >>6247762 They tend to have different characteristics. German knives typically don't have the edge retention, edge taking, or thinness of J knives, but they're usually more robust.

>>	Anonymous Thu Feb 19 13:23:39 2015 No.6248686 >>6246693 what a fucking ugly knife

>>	Anonymous Thu Feb 19 13:31:10 2015 No.6248722 >>6248433 >tips neckbeard

>>	Anonymous Thu Feb 19 13:34:38 2015 No.6248740 >>6248172 hahaha faggot, "nice" car

>>	Anonymous Thu Feb 19 13:41:52 2015 No.6248768 >>6248424 >it's ok only 9mm dot meme

Anonymous Thu Feb 19 13:54:05 2015 No.6248808

>>6248185
>oversimplifying
Oh sorry, next time maybe consider keeping your mouth shut before pretending being able to operate a gear lever and a clutch pedal is some amazing occult skill, hmm? I know more people who can't ride a bicycle than can't drive a car.

Anonymous Thu Feb 19 15:16:54 2015 No.6249041

>>6248610
>In other words, get it red hot and plunge it into your prisoner

Am I a bad person for wanting a modern blade done in this technique? Just the story alone would be awesome.
>yeah I wanted a [blade of some sort, I don't know shit about swords/knives/etc.] made in the ancient damascus style
>so we brought someone whose time was up on death row who volunteered
>red hot blade right through the heart

I mean I know it sounds edgy as hell but it also sounds cool.

Anonymous Thu Feb 19 15:27:13 2015 No.6249065

>>6246536

top kek.

Poor AB, he used to be such a bro. Then she started shilling for Shun and now is becoming that ornery old guy on Food Network. Anyone ever read his cooking guides? I remember reading one where he stated that no home cook should sharpen their own knives and that they had to be sent to a service. My draw dropped at how ridiculous this was since lots of professional chefs and home cooks have been sharpening for decades. Alton is great at talking and gets your interested in cooking and Good Eats was a good show....well, until you actually learned about cooking. Not even going into the over complicated recipes and incorrect recipes pretty much every other episode.

>>6247924

If you are over 12 years old Good Eats provides nothing for you. When you were that age and learning the babby science of food you felt pretty good. Then when you started cooking for flavor and when you realized most of his recipes were utter dogshit, you sought out superior recipes that were often easier, quicker and didn't involve 7 gadgets a lot of home cooks would not have lying around.

I will stand by his cheesecake recipe, though. For that, Alton is still a bro.

Anonymous Thu Feb 19 15:32:08 2015 No.6249080

>>6249065
>using recipes to cook
top pleb. good eats isn't about recipes, it's about the method of cooking and preparing different types of dishes. it's not a recipe show, it's a show based around how to properly prepare and cook things so they turn out well. and using recipes is for faggots.

Anonymous Thu Feb 19 16:48:24 2015 No.6249286

>>6247762
>German
- High end Wusthof and Henckels are good; low end, not so much.
- I personally want a set of olive handled Messermeister like pic.
- Windmuelenmesser wins the crazy name award and is also made in Solingen so should be great.

>French
- Opinel is a great value brand. I love my pocket knife, I haven't tried their kitchen knives though.
- Stay away from anything Laguiole. The name and logo strangely aren't trademarked, so anyone can use them.

>Swiss
- Victorinox supposedly makes real work-horse stamped knives if you're a student, poorfag, or Spartan.

>>	Anonymous Thu Feb 19 16:49:51 2015 No.6249290 File: 45 KB, 1000x636, Solingen.jpg [View same] [iqdb] [saucenao] [google] >>6249286 Forgot pic.

>>	Anonymous Thu Feb 19 17:03:12 2015 No.6249318 Here's a good question: How many of you saying spending more than $20 on a knife actually work in kitchens?

>>	Anonymous Thu Feb 19 17:04:38 2015 No.6249323 >>6249318 Meant to say spending more than $20 is bad.

>>	Anonymous Thu Feb 19 17:05:18 2015 No.6249326 File: 122 KB, 600x400, KaiKnives.jpg [View same] [iqdb] [saucenao] [google] >>6249318 I spent $20 on this at costco and haven't had any problems with it.

>>	Anonymous Thu Feb 19 17:09:08 2015 No.6249337 >>6249318 I've spent a total of around 2000 dollars on kitchen knives and I work in a kitchen every day. It's a bad question.

Anonymous Thu Feb 19 17:13:20 2015 No.6249353

>>6249065
Honestly knife sharpening well takes a lot of expensive equipment and time to invest in the skill. I do it with my wood working tools, so I have the nice stones to get that retardedly sharp edge, but there's no way in hell I'd try it on a kitchen knife. Tiny bevel on a curved line. Try to keep that shit even through dozens of strokes on both sides. Yeah, no. Not a skill I possess.

>>	Anonymous Thu Feb 19 17:16:00 2015 No.6249361 >>6249353 Plus with a knife like that its easy to gouge the fuck out of your stones if you mess up. Just spend the $10 a year and send it to a guy who's actually skilled at what he does.

>>	Anonymous Thu Feb 19 17:23:23 2015 No.6249382 >>6249353 >>6249361 I've been trying to do my own knives with some stones I bought. My results are pretty lackluster compared to what I should probably be getting, but I haven't wrecked anything and it's good to learn new things.

>>	Anonymous Thu Feb 19 17:27:03 2015 No.6249394 >>6249353 it really doesn't. you never learned how to sharpen knives as a kid? all you need is a stone and a knife more stones depending on how sharp you want it

Anonymous Thu Feb 19 17:52:41 2015 No.6249486

>>6249326

Right, and how often do you lose the edge on it? I'm not saying how long until you go "fuck I might as well be using a spatula, time to sharpen" I'm saying how long does it take before you adjust your daily prep for a dull blade...

>>6249337

Same for you

Anonymous Thu Feb 19 17:59:30 2015 No.6249497

>>6249318
i think it's a pretty irrelevant question. i don't buy shitty tools, why would I buy a shitty knife. my dad still has all kinds of tools that he bought 30+ years ago and tools my grandpa bought 50+ years ago. i dont want a shit knife that i'll have to replace several times, so i buy a quality knife that will last me for as long as i need it to

>>	Anonymous Thu Feb 19 19:11:11 2015 No.6249744 >>6246771 Where did you buy it?

>>	Anonymous Thu Feb 19 19:12:20 2015 No.6249747 >>6249744 amazon

>>	Anonymous Thu Feb 19 19:15:14 2015 No.6249753 File: 98 KB, 800x800, uhhhhh.jpg [View same] [iqdb] [saucenao] [google] good knives and they were only 13 bucks so i dont mind being a little rough :)

Anonymous Thu Feb 19 21:27:46 2015 No.6250106

>>6248610
The ancients believed that the only way to make a damascus blade was to quench the red hot blade in the living blood of an enemy. In other words, get it red hot and plunge it into your prisoner, and the blade would absorb his strength.
All so wrong.
Red hot metal would shatter from the temperature shock.

>>	Anonymous Thu Feb 19 21:29:24 2015 No.6250111 >>6250106 >>6248610 both of you are idiots, please stop posting

>>	Anonymous Thu Feb 19 21:32:34 2015 No.6250121 >>6250111 Except that's how metallurgy works. Look up thermal shock.

>>	Anonymous Thu Feb 19 21:34:41 2015 No.6250127 >>6250121 no it's not. that's literally the quenching process after heat treatment. either in water or oil depending on the type of steal and how hard you want it

>>	Anonymous Thu Feb 19 21:36:26 2015 No.6250136 >>6250121 Look up... oh wait this guy >>6250127 beat me to it Like I said, stop posting

>>	Anonymous Thu Feb 19 21:39:09 2015 No.6250147 >>6250127 You do realize that quenching involves distributed cooling vs a small section at a time, right? also the hardness isn't as much about the quenching medium as it is about the speed the temperature drops.

>>	Anonymous Thu Feb 19 21:40:44 2015 No.6250154 >>6250147 >I'm just going to slowly change my argument until it looks like I was just pretending to be retarded You were wrong and you remain wrong.

>>	Anonymous Thu Feb 19 21:43:10 2015 No.6250164 >>6250154 You know the fucked up thing? I was going to be a material science major.

>>	Anonymous Thu Feb 19 22:16:19 2015 No.6250252 I USE A CUTCO KNIFE :V HAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA FAG ALERT!

>>	Anonymous Thu Feb 19 22:51:31 2015 No.6250328 >>6250147 >also the hardness isn't as much about the quenching medium as it is about the speed the temperature drops. the quenching medium controls that you dolt

>>	Anonymous Thu Feb 19 22:55:05 2015 No.6250336 >>6250164 good thing you stopped

>>	Anonymous Thu Feb 19 23:09:52 2015 No.6250375 >>6250336 even worse, i used to know that shit too.

>>	Anonymous Thu Feb 19 23:12:43 2015 No.6250384 >>6249747 Everything is around 60 bucks.

>>	Anonymous Thu Feb 19 23:13:29 2015 No.6250387 >>6250384 http://www.amazon.com/Tojiro-DP-Santoku-6-7-17cm/dp/B000UAPQEA

>>	Anonymous Thu Feb 19 23:17:36 2015 No.6250396 >>6250387 That might be a knockoff tojiro. Dunno mang.

>>	Anonymous Thu Feb 19 23:20:11 2015 No.6250403 >>6250396 It's not, it's just a tiny piece of shit 220mm is the minimum for usefulness, fuck santokus. That thing is small enough to be a paring knife

>>	Anonymous Thu Feb 19 23:22:02 2015 No.6250408 >>6250403 no. i dont need a knife that big so i didn't get one. it's big enough for everything i need it for and not too big for my small as fuck apt kitchen with no counter space

>>	Anonymous Thu Feb 19 23:24:58 2015 No.6250417 >>6250408 I live in a 350 square foot studio and I have a 270. Learn to make better use of the space you have

>>	Anonymous Thu Feb 19 23:25:59 2015 No.6250421 >>6250417 i dont need a knife that big. the extra length does nothing for me

>>	Anonymous Thu Feb 19 23:28:02 2015 No.6250428 >>6250421 >the extra length does nothing for me you know they only say that so as to make you feel better about yourself?

>>	Anonymous Thu Feb 19 23:28:28 2015 No.6250430 >>6249065 I haven't seen him plug Shun, he just did their basic instructional video. On the Good Eats knife episode he at least never mentioned any brand names.

>>	Anonymous Thu Feb 19 23:29:10 2015 No.6250432 I like to dice vegetables by rocking my knife on the board. I know I should eventually get a mezzaluna for that but right now I just use my cheap chef's knife. Would a Japanese knife be too delicate for this use?

>>	Anonymous Thu Feb 19 23:30:58 2015 No.6250437 >>6250428 10/10 But seriously the thing that gets me hardest is a girl crying. Suddenly my dick grew to double normal size and is harder than diamonds. Too bad women usually leave me when I emotionally abuse them too much :(

>>	Anonymous Thu Feb 19 23:41:04 2015 No.6250463 >>6250437 You just need more practice, when done right it makes them so much more docile.

>>	Anonymous Fri Feb 20 00:37:25 2015 No.6250541 How are Shun Sora's?

>>	Anonymous Fri Feb 20 00:40:00 2015 No.6250545 >>6250432 because the santoku blade is not curved you can't rock the knife at all. If you're talking about a japanese made ordinary western chef's knife, what's the fucking point?

Anonymous Fri Feb 20 00:49:45 2015 No.6250562

>>6250545
Japanese knives, from what I understand, have a thinner geometry than western style knives. I'll likely upgrade my chef's knife (and a number of other things) before I consider buying a mezzaluna, so I'd like to know I won't be abusing my blade.

>>	Anonymous Fri Feb 20 01:14:28 2015 No.6250608 >>6250562 some are also beveled on one side only. So the distinction between right handed and left handed knives becomes relevant

>>	Anonymous Fri Feb 20 01:23:44 2015 No.6250617 >>6250608 I'll probably stick to western knives then, they seem moor all-purpose.

>>	Anonymous Fri Feb 20 01:26:13 2015 No.6250624 >>6250617 westernized japanese is fine, too. like a santoku instead of a gyuto.

>>	Anonymous Fri Feb 20 01:57:53 2015 No.6250666 >>6250541 shun a shit

>>	Anonymous Fri Feb 20 08:46:45 2015 No.6251088 >>6250666 always heard the opposite

>>	Anonymous Fri Feb 20 08:48:44 2015 No.6251091 >>6250666 >it's popular so it's bad >unless it's made from the steel-of-the-week and CKTG only imported 10 boxes, it's garbage knifefags are pathetic

>>	Anonymous Fri Feb 20 08:49:37 2015 No.6251092 >>6249041 >I mean I know it sounds edgy as hell but it also sounds cool. It does sound edgy as hell. Edgy, edgy anon.

>>	Anonymous Fri Feb 20 10:37:09 2015 No.6251226 >>6251088 Blades chip easily and the steel does not hold its edge for very long. >>6251091 Literally anything on CKTG is better than shun.

>>	Anonymous Fri Feb 20 10:39:48 2015 No.6251235 >>6251226 of course they chip more easily, it's thinner.

>>	Anonymous Fri Feb 20 10:42:49 2015 No.6251242 >>6251235 I own knives that are thinner that don't chip as easily. A Masakage Shimo or Hinoura Tamashii gyuto have lase thin edges, yet the steel doesn't chip. Better steel and better tempering.

>>	Anonymous Fri Feb 20 10:45:43 2015 No.6251250 >>6251226 >yfw you didn't realize they sell shun Brotip: even shun was obscure once. You're probably not old enough to remember

>>	Anonymous Fri Feb 20 10:48:36 2015 No.6251258 >>6251250 I don't give a shit about obscurity. Their knives are overpriced and not that good. Not even Alton Brown uses them anymore. And he LIKES Brooklyn Cut.

>>	Anonymous Fri Feb 20 10:52:26 2015 No.6251267 >>6251258 Anything with Brooklyn in the name is autotrash, Lena.

Anonymous Fri Feb 20 17:56:51 2015 No.6252483
File: 19 KB, 644x356, import-fibrox[1].jpg [View same] [iqdb] [saucenao] [google]

>>6249286
>Victorinox
You're forgetting the best part: the handle.

It's worth paying $30 for that alone. You can throw it in the fucking dishwasher, that's easy mode. Feel like a professional.

>>	Anonymous Fri Feb 20 18:42:37 2015 No.6252556 >>6249286 >- Victorinox supposedly makes real work-horse stamped knives if you're a student, poorfag, or Spartan. this endorsement appeals to my sensibilities.

>>	Anonymous Fri Feb 20 20:09:57 2015 No.6252739 Anyone else love it when you go to a thrift store and they have high quality knifes in the 50 cent bin?

>>	Anonymous Fri Feb 20 20:53:34 2015 No.6252838 >>6252739 This happens? Fuck I'm about to start visiting thrift stores.

>>	Anonymous Fri Feb 20 21:28:47 2015 No.6252929 >>6252739 I never paid attention to any knifes tbh. Will start looking out. I usually go there for the glassware.

>>	Anonymous Fri Feb 20 22:10:53 2015 No.6253055 >>6252838 >>6252929 I've never seen anything better than Wusthof Gourmet Series at a thrift store, but then, I live in an area where hipsters lurk those places like they live there so all the good stuff gets grabbed.

>>	Anonymous Sat Feb 21 00:20:51 2015 No.6253415 >>6252483 annnnnd dull it.

>>	Anonymous Sat Feb 21 00:34:45 2015 No.6253461 >>6249286 Can confirm on Victorinox being great for an apprentice. As for the Jap knives they mostly seem to be a status symbol more than anything else.

>>	Anonymous Sat Feb 21 00:37:29 2015 No.6253472 >buying Japanese knives >buying knives from a nation infamous for their poor quality steel lol I bet you think katanas are "le best sword" too If your knives aren't from Germany or Britain they are shit. No ifs or buts.

>>	Anonymous Sat Feb 21 09:02:15 2015 No.6254187 >>6253472 Here is your response

Anonymous Sat Feb 21 09:19:31 2015 No.6254205

>>6246523
I bought one of these off amazon for $50, I love it. My only complaint is the thinness of the blade isnt as comfortable as a wider German knife if you use a pinch grip. It holds an edge -far- better than any other kitchen knife I own.

I wouldn't really consider it "nice" though, just a good serviceable knife.

>>	Anonymous Sat Feb 21 09:35:51 2015 No.6254214 >>6249041 There might even be something to it. >lots of iron in human blood. >maybe trap a deer and try it with a deer before moving on to humans

>>	Anonymous Sat Feb 21 09:37:45 2015 No.6254217 >>6248740 Nicer than a Yugo. Also I don't know of many 4wd convertable sports cars that can also plow snow. >fits my needs. >you're a faggot

>>	Anonymous Sat Feb 21 09:38:48 2015 No.6254219 >>6248722 Go back to /b/

>>	Anonymous Sat Feb 21 20:49:20 2015 No.6256001 >>6246523 bump

Anonymous Sun Feb 22 02:30:16 2015 No.6256917

>>6249041
>>6248610
>>6250106

All wrong. It's assumed from study that 'damascus' steel refers to pattern welding of high quality steels, or what is now called Wootz, rather than a superdupersecret composition.

The metal wouldn't snap this way, but you would end up with shitty, varied hardness along the blade and also it'd probably cauterise the wound.

Also it's not wet enough to properly quench shit, it'd coagulate and just not work even if you had a big vat of blood to dip the blade in.

Just...generally a shitty idea.

As for 'damasked' that's a term for either carpets or for fake pattern-etching to emulate pattern welding.

>>	Anonymous Sun Feb 22 17:30:01 2015 No.6258627 penis

>>	Anonymous Sun Feb 22 17:33:08 2015 No.6258632 >>6258627 it goes in the butt also, VG-10 is shit like the stuff that comes out of a butt

>>	Anonymous Sun Feb 22 17:41:47 2015 No.6258665 >>6248172 >Jeep Wrangler TJ Sport wow what an overrated pile of trash of a vehicle shitty on gas is correct runs like shit confirmed would not care to drive ever again

>>	Anonymous Sun Feb 22 17:46:40 2015 No.6258686 File: 69 KB, 577x634, No Butt stuff.jpg [View same] [iqdb] [saucenao] [google] >>6258632

>>	Anonymous Sun Feb 22 20:57:08 2015 No.6259173 >>6258686 some girlfriend.

>>	Anonymous Mon Feb 23 01:42:57 2015 No.6259833 anyone have experience with the "pure komachi" knives? They seem decent for cheap beaters.

>>	Anonymous Mon Feb 23 01:49:17 2015 No.6259852 >>6246814 It will, you just won't be able to get out of it. Or the door won't close so you'll fall out. You never know with those things. >tfw my parents have a refurbished yugo and it's actually a pretty decent car

>>	Anonymous Mon Feb 23 07:50:34 2015 No.6260257 >>6249286 I recieved a 170€ Victorinox santoku two months ago as a gift. I have to admit it's still as sharp as it was the first day.

>>	Anonymous Mon Feb 23 07:57:36 2015 No.6260262 I'm in the market for a durable chef's knife/santoku/chinese cleaver that won't bust my balls. I'm not a chef or anything. What's something good for a home cooK? Victorinox seems like a good option.

>>	Anonymous Mon Feb 23 10:34:39 2015 No.6260485 >>6260262 I prefer my chef's knife to my santoku.

>>	Anonymous Mon Feb 23 12:00:28 2015 No.6260668 >>6260262 cheap myland chinese knife

>>	Anonymous Mon Feb 23 14:51:30 2015 No.6261085 I only use king double knoives: https://www.youtube.com/watch?v=qJBPpi7T7R0

Anonymous Mon Feb 23 15:03:10 2015 No.6261108
File: 75 KB, 1162x1162, kyocera-5.5-inch-santoku-black-2[1].jpg [View same] [iqdb] [saucenao] [google]

>>6260262
it's the opposite of durable, but consider one of these if you cut a lot of fruit and veggies like me

i have never felt anything so sharp in my life. I was careless the other week and cut like halfway through my fucking finger with zero effort

you can apparently send them to kyocera if they get dull/worn and they will "sharpen" them which i assume means they probably just send you a new one

>>	Anonymous Mon Feb 23 15:08:49 2015 No.6261119 >>6261085 LOOK, I'M OK. EVEN I PUTTED ONION ON MY EYE NOW.

>>	Anonymous Mon Feb 23 15:09:56 2015 No.6261122 >>6261108 or you could just learn to sharpen a knife, christ.

>>	Anonymous Mon Feb 23 15:12:44 2015 No.6261128 >>6261122 i have three grades of DMT diamond knife sharpeners and I sharpened every knife I have, including some horrible $6 knives, none of them can approach the sharpness of the $35 kyocera. It's a good buy.

Anonymous Mon Feb 23 15:26:50 2015 No.6261160

this thread is fucking stupid. If you enjoy cooking but have no money or barely enough, buy good ingredients first. Good ingredients are far more important in outcome than good utensils. If you cook on a very regular basis and understand for the most part, what your utensils are doing for you, improve on the quality of the utensils you use the most in the kitchen. If you are a sous chef, save up for a nice set of knives. If you are a saucy person at heart, get some copper pots and some good wooden spoons. I guess it's you're preference if you would rather have quantity over quality but a truly skilled person in any hobby will usually choose higher quality tools over lower quality, wether it's a "scam" or not. Whatever just my opinion. Short moral: buy the best quality tools for tasks you do most often

>>	Anonymous Mon Feb 23 16:47:18 2015 No.6261365 >>6261160 yeah, why ever consider dropping a whopping 100 quid on something that will make prepping food easier for years and years to come buying that filet mignon for two meals is way more worth it

Anonymous Mon Feb 23 17:15:18 2015 No.6261406

I may be a pleb for this, but I've never had problems with my supermarket knives when I take care of them.

What is that makes people feel the need for better knives? Is there a certain moment where you go 'this just won't do any longer?' And what is it specifically that bothers you?

I guess I can understand the holds an edge longer thing for people who really cook a lot, but is there anything else?

>>	Anonymous Mon Feb 23 17:20:28 2015 No.6261421 >>6261406 They're just sharper. The 5-pack knives you get at the supermarket may work fine for you, but if you get a hold of some good steel, you will feel a very big difference.

Anonymous Mon Feb 23 17:41:39 2015 No.6261467

>>6261406

For me there's two big factors:

1) How long does the knife hold an edge
2) Is it comfortable to hold?

When I started cooking I bought a Forscher chef's knife. It was about $20 and was highly recommended as a good beginner knife. I still have it. I found that I had to touch it up with a steel maybe twice a week, and then actually sharpen it every month or so. The knife I am currently using requires the touch-up only once every two or three weeks (if even that), and easily goes 6-8 months before I feel the need to sharpen it on a stone. It is also easier to sharpen requiring less effort (time) to do so.

>>	Anonymous Mon Feb 23 17:42:56 2015 No.6261471 >>6261406 Have you ever worked with a real quality knife?

>>	Anonymous Mon Feb 23 18:07:09 2015 No.6261562 >>6261471 I haven't, that's why I'm curious.

>>	Anonymous Mon Feb 23 18:24:04 2015 No.6261616 >>6261421 >they're sharper Time to stop posting

>>	Anonymous Tue Feb 24 00:53:34 2015 No.6262672 I upgraded my fibrox to a Mac Ultimate last year and there's no question the Mac is in a totally different class. That said, there's nothing wrong with cheap knives as long as you keep your expectations reasonable.

>>	Anonymous Tue Feb 24 01:22:21 2015 No.6262726 I hear ZDP-189 is a lot harder to sharpen than VG-10, so VG-10 is as far as I've gone for kitchen knives.

>>	Anonymous Tue Feb 24 05:07:46 2015 No.6263122 File: 71 KB, 540x376, kiwi_knives-2.jpg [View same] [iqdb] [saucenao] [google] This shit all day, so cheap and get the job done

>>	Anonymous Tue Feb 24 10:11:49 2015 No.6263502 how are the richmond knives?

>>	Anonymous Tue Feb 24 10:28:29 2015 No.6263551 >>6263122 Pretty qt, looks like the Beluga of knives.

>>	Anonymous Tue Feb 24 11:03:20 2015 No.6263599 >>6263122 >not full tang ew

>>	Anonymous Tue Feb 24 19:05:19 2015 No.6265081 penis

>>	Anonymous Tue Feb 24 19:06:15 2015 No.6265085 >>6265081 It goes in the butt. I'M GOING TO FUCK YOU IN THE BUTT.

>>	Anonymous Tue Feb 24 22:34:16 2015 No.6265643 File: 876 KB, 670x4609, T9GvRQY.jpg [View same] [iqdb] [saucenao] [google] Lol you weak wristed faggots, go buy a wusthof or a messermeister knife you fucking hippies

>>	Anonymous Tue Feb 24 22:53:10 2015 No.6265688 >>6246737 poor americans, it's so sad to hear them

>>	Anonymous Tue Feb 24 22:55:12 2015 No.6265697 >>6265688 Oh, is the "I'm special because I can drive a car" disease infected other countries? I thought it was a distinctly middle american phenomenon

>>	Anonymous Tue Feb 24 23:36:18 2015 No.6265807 >>6265697 no, it isn't.

Anonymous Tue Feb 24 23:37:28 2015 No.6265815

Are there any good basic survival knives (like as good for cutting rope as it is for skinning a rabbit) that are also good cooking knives? I'm using basically a dollar store knife at the moment. I've been looking at Opinel, are they good for culinary use?

>>	Anonymous Tue Feb 24 23:42:06 2015 No.6265834 >>6265815 Try a Busse Battle Mistress

>>	Anonymous Tue Feb 24 23:43:36 2015 No.6265839 >>6265834 >Busse Battle Mistress >$700

>>	Anonymous Tue Feb 24 23:46:02 2015 No.6265848 >>6265839 I hate that you can't make plain old jokes on 4chan anymore

>>	Anonymous Tue Feb 24 23:50:11 2015 No.6265858 >>6265834 Not him, but if I had the money, I'd have one.

>>	Anonymous Wed Feb 25 00:04:21 2015 No.6265898 File: 131 KB, 2500x1490, 130467.jpg [View same] [iqdb] [saucenao] [google] Was tempted to grab one of these, but then saw it was only 440C for $130 Also, anyone have experience with the gatco sharpener?

>>	Anonymous Wed Feb 25 00:16:23 2015 No.6265935 >>6265898 gatco's fine for pocket knives but shit's too short and unsteady for a proper kitchen knife

>>	Anonymous Wed Feb 25 00:22:59 2015 No.6265956 >>6265935 Figured while i was looking at it.

>>	Anonymous Wed Feb 25 00:33:14 2015 No.6265979 Anybody know a quality Chinese cleaver? inb4 >chinese >quality I just want that style of knife made with decent steel.

>>	Anonymous Wed Feb 25 01:02:52 2015 No.6266043 >>6265979 Really only heard about CCK, they look decent too.

Anonymous Wed Feb 25 02:02:06 2015 No.6266155

>>6261122
>>6261128
This is a point I've been trying to make. If you find a good knife sharpener who knows what they're doing you're going to get top tier results. If you sharpen your knife on a $10 stone from the hardware store, you're gonna have a shit edge.

Literally, unless you have a bunch of tools there's no reason for you to drop the huge bucks on good stones to get the good results. Just look at the prices on the shapton stones. Unless you're starting with a knife thats already been sharpened recently to that grit, you're going to have to work through several grits to get the edge back it in tip top shape. Which means unless you've sharpened the knife every single time it starts slowing down even the slightest you're going to need several stones. That adds up quick.

This isn't even taking into account that you need the skill to sharpen the knife well. I don't know what kind of chef knives you guys are using, but mine's bevel is less than a millimeter wide and follows a nice curve. That shits really hard to free hand to match the angle and keep it consistent and even. And good like finding a jig that will accommodate all of your knives' shapes.

I'm all for DIY but I really feel that its worth paying a professional to do this for you. And when I say professional, I'm not talking the guy at the store who just takes it to a grinding wheel or little V sharpener thing.

>>	Anonymous Wed Feb 25 02:07:28 2015 No.6266163 >>6265979 I have a CCK I use at work erryday. It gets crazy sharp very quickly, and holds its edge decently. Otherwise, I've heard good things about the stainless Misono ones.

>>	Anonymous Wed Feb 25 02:10:18 2015 No.6266168 >>6266043 >>6266163 CCKs are an option, then. They look awfully gimmicky though. Have either of you heard anything about sui en? http://www.japaneseknifeimports.com/kitchen-knives-14/kitchen-knives/suien/suien-vc-chinese-cleaver.html

>>	Anonymous Wed Feb 25 02:13:40 2015 No.6266175 >>6263122 I just found one of these at a thrift store last week. So excited to sharpen it up on my days off and see what all the fuss is about.

Anonymous Wed Feb 25 02:24:37 2015 No.6266195

>>6266168
A cursory look shows me a couple things:

1. The Suien appears to have a much thicker, wedge grind compared to my CCK. Personally I'm fond of a more parallel "laser" blade.

2. I dislike how rounded the blade is.

3. It costs over double what the CCK would.

>>	Anonymous Wed Feb 25 03:50:54 2015 No.6266336 this might not be the right place to ask, but when, say, slicing some vegetables, are push cuts or pull cuts better suited for the task?

Anonymous Wed Feb 25 04:04:50 2015 No.6266364

>>6266336
just a piddly lil home cook here
definitely depends on the task
when you're slicing an onion half along the bias for a dice, you don't want to cut all the way to the end of the onion, right? You want to leave a bit connected at the end to hold the whole thing together, or something. That's when I would use a pull.

In most other cases I think I use a push, like when dicing celery.

Other exception I can think of is making long cuts. Not exactly easy to push those

>>	Anonymous Wed Feb 25 04:09:29 2015 No.6266370 >>6266364 >onions >pull OR push just chop nigga https://www.youtube.com/watch?v=MD-haKFhJNw

>>	Anonymous Wed Feb 25 04:15:00 2015 No.6266375 File: 86 KB, 922x882, 1405819259198.png [View same] [iqdb] [saucenao] [google] >>6266370 >don't have the knife skills or knife to do this

>>	Anonymous Wed Feb 25 04:39:32 2015 No.6266400 >>6247776 >full bolster get back to me when you need your knife to be sharp and stay sharp for more than a year.

>>	Anonymous Wed Feb 25 04:50:41 2015 No.6266411 >>6263122 looks tight anon, best post

>>	Anonymous Wed Feb 25 05:14:35 2015 No.6266445 File: 116 KB, 640x894, 1347867287135.jpg [View same] [iqdb] [saucenao] [google] >>6249290 Now, I want one of those.

>>	Anonymous Wed Feb 25 05:21:48 2015 No.6266456 >>6246925 >2015 >not cutting with obsidian

>>	Anonymous Wed Feb 25 08:57:45 2015 No.6266770 >>6266155 What is your non-destructive non-spark grinder professional charging? The good ones I've seen are $20+ per knife At that rate you're better off buying an edge pro. Pays for itself in a year or two

Anonymous Wed Feb 25 09:09:49 2015 No.6266790
File: 42 KB, 1000x1000, 51gQ-NGu83L._SL1000_.jpg [View same] [iqdb] [saucenao] [google]

Bought this "East meets west" Wusthof set a few years ago for 80 dollars (200USD is what it costs now). Solid deal. Wouldn't spend much more than 50 dollars on a knife so I'm happy with this. Pic related.

A year ago I also bought a Zwiling JA Henckels 8 inch chef that was sold for 40 dollars, regularly like 150 or some such shit but i got it for 40 since it had a "B" blemish on the handle: a small chip in it that in no way affected handling of the knife.

Any way, i agree the meme knives that cost 500 dollars are a waste unless you are a career chef, but the idea of having to go back to sawing through potatoes with some 3 dollar knife makes my teeth grind

Anonymous Wed Feb 25 09:19:33 2015 No.6266814
File: 118 KB, 966x1001, nifefite.jpg [View same] [iqdb] [saucenao] [google]

Dexter Russell, even the cheaper lines are great. Takes and holds an edge better than knives I've had at treble the price. They started making some of the stuff in china, which worries me, but everything I've got made in the usa has been great.

Anonymous Wed Feb 25 10:41:12 2015 No.6267047

>>6266770
The guy I went to does 3 micron (I think... it was right around my highest stone of 2.5) for $10 per knife and .5 micron for $15 a knife. This isn't bad for me since I only use a chef and a paring knife and get them sharpened a little less frequently than I should. But the results are superb and well beyond what I could accomplish on my own stones.

Anonymous Wed Feb 25 10:46:44 2015 No.6267058

>>6266770
Also if you're referring to this jig/stone combo

http://www.edgeproinc.com/Professional-Model-Edge-Pro-System-c2/

Heads up that only the $700 set is going to have media to get the sharpness you'd expect for that kind of money, and even then its a film. Film's aren't going to last long so you're most likely still going to need to buy a 5k and 8k stone on top. That said if you're goign to go that route, get the cheapest one and get 1k, 5k, and 8k stones and you should be set.

Overall unless you're doing a ton of knives frequently, I still think the professional is the better route.

>>	Anonymous Wed Feb 25 10:48:51 2015 No.6267062 >>6267058 Also, anything below 1k is worthless unless you're grinding a chip out of the blade or re-beveling it. Or you're restoring a beat to hell antique I guess. Fuck I'm shit at getting everything in one post.

Anonymous Wed Feb 25 10:49:42 2015 No.6267063

>>6267058
>$700

dafuq?

EP essential set for $260, add 8k for $45 if that's not good enough, add a 16k for another $50

the reason people get the Pro model is because it has a more stable base for people doing dozens of knives a day

but hey keep spending $15 a knife forever just because you don't know how to shop

>>	Anonymous Wed Feb 25 10:59:25 2015 No.6267091 >>6263122 my nigga, been using this same knife everyday for 6 months and it is a champion

Anonymous Wed Feb 25 11:02:58 2015 No.6267101

>>6267063
Well sorry I didn't see that one on the site in my cursory glance. And you'll notice I said if you're going that route get the cheapest one and add your own stones.

I'm assuming you're referring to this now,

http://www.chefknivestogo.com/edproshglsts.html

And honestly, that price is basically what you'd pay for the 3 high grit stones, so that's an excellent deal.

Oh wait, those are like tiny half stones compared to the full size stones. Never mind about that. But still I guess you win in economy compared to me after... 16 years. So woo.

>>	Anonymous Wed Feb 25 11:03:58 2015 No.6267105 >>6267101 Sorry, 14. My bad.

>>	BioMed !!1JEgcrDzIzk Wed Feb 25 11:05:48 2015 No.6267109 >>6254217 >rants about how a cheaper alternative would fill his needs, but he prefers a nicer car >his car turns out to be shit >whatever faggot it fits my needs the hypocrisy

Anonymous Wed Feb 25 11:07:02 2015 No.6267111

>>6267101

You only do maintenance once a year?

High grit stones take forever to wear. I know because I freehand as well. Shapton glass cuts fast and takes much longer than average to dish. The only one of my EP shapton stones that has dished noticeably is the 500 which, as you mentioned, you don't need that much anyway.

Anonymous Wed Feb 25 11:12:38 2015 No.6267126

>>6267111
I have my guy sharpen once a year. My knife is pretty good steel, so I don't see it slow down too much in that time with my current amount of usage. I use a steel every so often, but I usually don't touch my chef knife with my stones.

I'm aware that the high grits don't wear very quickly. I have a couple shapton glass stones. I was just saying that for the price that would've been awesome just for the stones, before realizing they were a special size to fit the jig. I use my stones for my wood tools mostly, so a full size stone is a must for me. Not to say its not a decent deal if you're sharpening a lot of knives frequently, as I said before. I don't know about you, but I really only use two knives, so just having the guy take care of it every year is good enough for me with out investing in expensive tools I'm barely going to use.

>>	Anonymous Wed Feb 25 11:35:19 2015 No.6267193 File: 146 KB, 1074x885, 1419985835702.jpg [View same] [iqdb] [saucenao] [google] >>6249286 Is there anything special about knives made in Solingen? Like stout from Ireland or wine from Italy?

Anonymous Wed Feb 25 11:43:01 2015 No.6267216

>>6267193

First it was toledo. Then sheffield started offering better knives for less and toledo faded. Then solingen started offering better knives for less and sheffield faded. Then japan started offering better knives for less and solingen faded.

There are still people stuck in the 1950s who think solingen is still relevant, but they're just confused.

Probably in like 2075 it will all about knives from china and people will laugh at anyone still using japanese knives, but right now we're in the heyday of japanese kitchen cutlery.

Anonymous Wed Feb 25 11:51:52 2015 No.6267239

>>6267193

Solingen is a city famous for a lot of well-known knife makers. Sort of like Sheffield in England.

It meant more in the past when a lot of the old companies were still in business and still did things the traditional way. These days a lot of the original cutlery companies (in both the aforementioned cities) have gone out of business and their brands & trademarks have been snapped up by big foreign conglomerates. There are a lot of shit knives made in China, India, etc, but sold under the old trademarks of once-great companies.

Anonymous Wed Feb 25 11:56:57 2015 No.6267253

>>6267216
>1950s who think solingen is still relevant, but they're just confused.

It's all marketing, really. Solingen (and Sheffield, and Toledo, etc.) got a reputation for making good knives. Most of the old companies went out of business in the face of cheap competition from Asia after WWII, and then some marketing troll bought the rights to their names & trademarks, etc.

For example, if you had a Joseph Rodgers knife from Sheffield that was pre-WWII, that would have been made by hand by skilled craftsmen and would be a very fine knife. Nowadays you can still buy a "Joseph Rodgers" knife, but that's because the Eggington Group bought the rights to their name, and now sells Chinese crap under that same label. A modern "Joseph Rodgers" knife is a piece of crap. An original one is a different story. Same with a lot of the great makers of Solingen.

Anonymous Wed Feb 25 11:58:48 2015 No.6267260
File: 164 KB, 1024x768, 1392961041428.jpg [View same] [iqdb] [saucenao] [google]

>>6251088
>>6251091
>>6251235
in Shun's own pamphlet they state "The blade is stamped and then the edge is pattern wielded onto the blade."* This is what gives Shun knives that neat little pattern along the edge without actually having to do any of the time consuming steps to pull a pattern out of the blade. By wielding the edge onto the blade you create a shatter point that, over time, will force you to either get a new knife or will prove to be a complete waste of money. I'd assume Shun is popular due to artistic flair, price, and idiots.

>>	Anonymous Wed Feb 25 12:01:32 2015 No.6267267 >>6267193 USA knives are still on top, more so for pocket knives and the like though.

>>	Anonymous Wed Feb 25 12:04:08 2015 No.6267277 Is there a site similar to CKTG that carries western knives other then Wusthof, Henckels, an victorinox?

Anonymous Wed Feb 25 12:13:29 2015 No.6267296

>>6267260
>you create a shatter point that, over time, will force you to either get a new knife or will prove to be a complete waste of money

Yes, this is certainly correct, but it's also irrelevant for most customers. Most customers aren't going to use the knife anywhere near long enough for the blade to wear to that point. The average customer buys fancy knives because a big block of Wusthofs looks good in the kitchen, or is a stereotypical wedding gift. On the off chance that someone actually cooks then the usual M.O. is: Buy fancy knife but don't know how to sharpen it. When knife gets dull, buy another knife.

>>	Anonymous Wed Feb 25 12:15:08 2015 No.6267303 File: 19 KB, 500x500, VCSR174616-r.jpg [View same] [iqdb] [saucenao] [google] >>6267216 >>6267239 how do Viking(professional) knives stand against Nippon steel?

>>	Anonymous Wed Feb 25 12:17:30 2015 No.6267306 >>6267296 that's... disgusting. Why are things like that allowed to exist?

Anonymous Wed Feb 25 12:17:53 2015 No.6267307

>>6267277
>similar to CKTG that carries western knives other then Wusthof, Henckels, an victorinox?

You can find those brands pretty much anywhere that sells kitchen knives. Amazon has them too.

CKTG is really sort of a niche business: they stock the uncommon brands that aren't so easy to find, and they jack the price way up. They cater to knife hobbyists. If you want a big name brand knife like those you listed there are countless places that will have much better prices.

For Wusthof and Henckels I'd check the big name retailers (wal-mart, target, department stores, etc). Competition is fierce, that will get you the best price.

Victorinox is more of a food-service brand; your best bet will be restaurant supply stores.

>>	Anonymous Wed Feb 25 12:28:26 2015 No.6267343 >>6246523 But is it better than a hammer?

>>	Anonymous Wed Feb 25 12:32:00 2015 No.6267350 >>6267343 not better than my McGleklin

>>	Anonymous Wed Feb 25 12:33:19 2015 No.6267352 >>6267307 Most real knife enthusiasts buy on japanesechefsknife.com.

Anonymous Wed Feb 25 12:38:29 2015 No.6267370

>>6267303
Well first of all let's be clear about what i did not say. I said certain regions become generally thought of as "the best". It's just a generalization, i said nothing about steel.

Japanese knives aren't necessarily made of Japanese steel. And "German" knives aren't necessarily made of German steel. I can't speak to that knife but if the steel is good and the design is good, that is more important than the brand or the country

>>	Anonymous Wed Feb 25 16:38:25 2015 No.6268026 >>6265979 CCK and a bunch of Chinese cleavers made by nips are a thing. The beauty of Chinese cleavers is that they're quite versatile for a cheap price. The steel is the drawback but you could probably fix with with a few hones.

>>	Anonymous Wed Feb 25 16:44:02 2015 No.6268043 >>6268026 Yep. CCK is great value for money, and as far as the Jap brands go the sky is the limit.

>>	Anonymous Wed Feb 25 16:58:20 2015 No.6268101 >>6268026 >>6268043 You guys have a specific CCK one in mind?

>>	Anonymous Wed Feb 25 17:03:25 2015 No.6268117 >>6268101 While I don't personally own one theirs the lil rhino. Looks like a fun toy to play with. I myself just own 2 cheap Chinese cleavers, $10-20 each. Got ripped off on one but whatever.

Anonymous Wed Feb 25 17:38:50 2015 No.6268205

>>6268101

Depends on what you want it for.

The general purpose cleaver that would replace a chef's knife is the 1300 series. The 1301 is the largest, 1302 is smaller, and so on down to 1305 I think? The 1303 seems to be the internet favorite. These have a thin blade and are for slicing or chopping soft foods, not bones. I used one of these for years before I bought a sugimoto.

If you want a cleaver for chopping bones or other heavy duty work that's the 1600 series. Again the last digit is the size. 1601 = largest, 1602 = smaller, etc. These are very thick and heavy.

I have a 2201, which is really a pork butcher's knife though CNTG calls it the "rhino". The top review on CNTG is mine, so there's no point in duplicating it here. Just read the comments there. It's not that practical for day to day cooking, but if you hunt, break down large cuts of meat, make stock a lot, etc, it's very useful.

>>6268117
the Lil rhino is a skinning knife. It might have some handy uses in the kitchen but honestly it's not a good choice for general purpose use.

>>	Anonymous Wed Feb 25 18:15:26 2015 No.6268305 >>6268117 >>6268205 Thanks guys. I think I'll grab a 160* or a rhino.

>>	Anonymous Wed Feb 25 21:41:46 2015 No.6268933 >>6267370 i clearly went full retard for a second there. Meant to say: How does this brand stand up against Japanese blades. don't know why i said steel.

>>	Anonymous Wed Feb 25 22:40:56 2015 No.6269120 having issues holding my knife at a constant angle while sharpening. Any tips?

Anonymous Wed Feb 25 22:44:45 2015 No.6269130

>>6269120
Option 1: Marker trick
Option 2: Get an edgepro and fuck freehand
>>6268933
The knife is described as having "high carbon stainless steel". Usually (not always) when a brand is vague like this, it means it's nothing particularly good.

Also you posted a picture of a santoku, I'm sure there's a rant about santokus somewhere in this thread so I'll save myself the trouble.

>>	Anonymous Wed Feb 25 22:49:16 2015 No.6269140 >>6249486 Had them for several months and haven't had any real dullness problems for casual cooking. Certainly haven't had a problem with them big enough to regret my spent $20.

>>	Anonymous Wed Feb 25 22:50:00 2015 No.6269144 >>6269130 >I'm sure there's a rant about santokus somewhere in this thread so I'll save myself the trouble. what's the beef with them? i like mine

>>	Anonymous Wed Feb 25 22:51:51 2015 No.6269146 >>6269130 marker trick? Also I would prefer freehand.

>>	Anonymous Wed Feb 25 22:53:19 2015 No.6269150 >>6269146 make sure you keep your wrist from moving when you are sharpening

>>	Anonymous Wed Feb 25 22:58:14 2015 No.6269163 >>6269150 that's hard to do sometimes.

>>	Anonymous Thu Feb 26 04:29:05 2015 No.6269906 >>6269130 what's the marker trick?

>>	Anonymous Thu Feb 26 07:42:15 2015 No.6270157 >>6269146 >>6269906 What is Google?

>>	Anonymous Thu Feb 26 07:57:36 2015 No.6270175 >>6246806 in formal logic, false equivalence is regarded as fallacious. not that i have a dog in this fight. just callin it like i see it

>>	Anonymous Thu Feb 26 07:59:05 2015 No.6270176 >>6246815 >have it sharpened kill yourself

Anonymous Thu Feb 26 10:11:43 2015 No.6270409

>>6269144

1) the edge is relatively straight, which makes it difficult to use for a rocking type of motion as you would use for finely mincing things

2) they tend to be relatively short, which limits what you can do with them. For cutting large fruit or slicing a roast you might find the blade is too short.

3) The blunt tip restricts it's usefulness, making it more difficult to bone-out meats, core peppers, etc.

>>	Anonymous Thu Feb 26 23:55:18 2015 No.6272738 http://www.amazon.com/ZHEN-Japanese-Layers-Damascus-Cutlery/dp/B00H2HDLQE/ref=sr_1_1?ie=UTF8&qid=1425012567&sr=8-1&keywords=damascus+chef+knife anyone heard of zhen?

>>	Anonymous Fri Feb 27 00:18:44 2015 No.6272791 Sheffield knives any good? I was planning on buying a set locally because fuck waiting and supporting local commerce is good. I know Sheffield steel used to be the balls but I'm not sure about now.

>>	Anonymous Fri Feb 27 00:43:31 2015 No.6272842 >>6249041 you'd end up with a garbage tier steel

>>	Anonymous Fri Feb 27 07:45:45 2015 No.6273453 >>6272791 >>6267253

>>	Anonymous Fri Feb 27 10:29:02 2015 No.6273679 Anyone ever order from korin?

Anonymous Fri Feb 27 10:38:32 2015 No.6273708

>>6272842

This. I have some experience with blacksmithing and making knives. The real problem is the consistency of the quench. If you stabbed a red-hot knife into a body the blade would cool at different rates at different points along the blade depending on what organ(s) it went into. When you pulled it out you'd have a crooked, twisted blade with irregular hardness from the uneven cooling. The whole "quench a sword in a body" is hollywood bullshit, it would make a poor weapon in actual practice.

Anonymous Fri Feb 27 10:40:39 2015 No.6273712

>>6272791

Most of it is just marketing these days like >>6267253 pointed out. The knife industry in Sheffield had its heyday over 100 years ago, and collapsed post-WWII. You might get lucky and find a good maker though. I know there are still some old-school pocketknife makers active in Sheffield that still crank out high-end knives but I don't know of any who make kitchen cutlery, sorry.

>>	Anonymous Fri Feb 27 10:40:56 2015 No.6273714 >>6273679 I've bought stuff at the store, but never on the website.

>>	Anonymous Fri Feb 27 10:43:43 2015 No.6273717 >>6273714 I'm thinking of getting a misono or togiharu Molybdenum knife, or a tojiro from them.

>>	Anonymous Fri Feb 27 10:43:53 2015 No.6273719 >>6273679 The owner of Korin is a member of ww.kitchenknifeforums.com, you can ask him anything you want there. japaneseknifeimports is also a well known shop, Jon Broida the owner is also a member of kkf.

>>	Anonymous Fri Feb 27 10:45:58 2015 No.6273726 >>6273719 thank, anon! I looked at JKI, but its just out of my range (TRYING to keep it maxed at $100)

>>	Anonymous Fri Feb 27 11:01:01 2015 No.6273751 >>6246773 You do realize being only licenced to drive automatics is a real thing right?

>>	Anonymous Fri Feb 27 11:53:16 2015 No.6273923 >>6273751 So is getting a visit from the police because you don't watch television, but it's not normal or OK

>>	Anonymous Fri Feb 27 12:00:00 2015 No.6273943 >>6273751 not in the us.

Anonymous Fri Feb 27 17:13:53 2015 No.6274889

>>6267239
That's why you want to make sure what you're buying actually says Solingen, Germany or Seki, Japan, etc. That way you're buying what you expect, and not just brand marketing.

It's just like you shouldn't buy any clothes online that say "imported." I don't particularly care that it's made in China or where ever; China has some quality mills now, (both knives and clothes.) But, the fact that the retailer is being dishonest about it is cause for concern.

>>6267216
Solingen is famous for being a blacksmithing guild town since the middle ages. Supposedly, they have laws in place to protect their reputation: If the blade says Solingen, it must be made in Solingen, DE and also pass guild specified quality standards.

That's the marketing anyway, it could be hogwash.

>>	Anonymous Sat Feb 28 00:18:50 2015 No.6276186 >>6273751 knifecrime island logic

>>	Anonymous Sat Feb 28 17:18:13 2015 No.6278404 >

>>	Anonymous Sat Feb 28 17:19:55 2015 No.6278412 >>6246523 Should have boughten from cutco, Anon.

Advanced search
Text to find
Subject [?]Search by post subject. Leave empty for any.
Username [?]Search for user name. Leave empty for any user name.
Tripcode [?]Search for tripcode. Leave empty for any.
Email [?]Search by email. Leave empty for any.
Filename [?]Search by image filename. Leave empty for any.
From Date [?]Enter what date to start searching from. Format is YYYY-MM-DD
To Date [?]Enter what date to start searching until. Format is YYYY-MM-DD
Image hash
Search in	All Posts OPs Only
Deleted posts	Show all posts Show only deleted posts Only show non-deleted posts
Internal posts	Show all posts Show only internal posts Show only archived posts
Order	New posts first Old posts first
Capcode	All Posts Only by Users Only by Mods Only by Admins Only by Developers
Results	Posts Threads
Action	[ Simple ]

/ck/ - Food & Cooking