/ck/ - Food & Cooking

I might be game for it. It was fun the year I participated, but it was also surprisingly stressful to commit to several months of weekly challenges.

>>8192012
Since I wrote that guide, the prices have changed a bit. I've seen the Tojiro as low as $50 on Amazon, which makes it a great value. The Victorinox went up to around $45, which is still pretty affordable.

>>8193807
There are a lot of great makers out there. Tojiro DP is a real bargain, but if you're willing to spend around the $150 price range there are dozens of excellent and unique knives out there.

>>5262575

see

>>5261406

>>5262493
I have a 2x72 belt sander, and it's definitely possible to sharpen knives on it without ruining the temper, or taking too much metal. I do it all the time for larger blades and axes.

> I figure I need a chef's knife, a paring knife, a boning knife, and a bread knife.
I would start with a chef's knife and a paring knife. Put the big money into the chef's knife, and get an el-cheapo Victorinox paring knife. In fact, get several of those $5 paring knives.

I would only get a bread knife and a boning knife if you need them.

>Is there a guide or a copy pasta for me to follow?
I made this one a while back.

>>5261413
True, and King also makes stones in smaller sizes then other manufacturers, which allows them to price them lower.

>>5257529
I wouldn't get a stone set with a knife brand name.
For a cheap set, I would get King. For a good set, Shapton and Naniwa.

>>5083242
I wouldn't buy re-branded stones with a knife company name (Global, Shun). You're paying a premium for essentially nothing. Instead, I would do as >>5083256 said and buy one of the well known brands (King, Shapton, Naniwa).

I've bought stones from the following places:
http://www.chefknivestogo.com/
http://www.toolsforworkingwood.com/
http://www.japaneseknifesharpening.com/
http://www.epicedge.com/
http://www.amazon.com/ (for diamond plates)

I don't know if they ship internationally, but you can at least compare the prices. Tools for Working Wood apparently has a sale on the Naniwa Super Stones right now:
http://www.toolsforworkingwood.com/store/item/MS-SSWAT.XX

>>5082716
It's a surprisingly heavy commitment. Ten to twelve weeks where you constantly have to plan, buy, cook, photograph, and edit. I spent a good ten hours every week putting a submission together. I went through three all-nighters, which I hadn't done since college.

Add to that, my family was getting pissed at me because I was making all this food that they couldn't eat (until very late at night, or early morning), because I had to photograph it all.

All in all, a satisfying experience. But, never again.

/ck/ challenge

never again

>>5080797
There isn't a third version yet.

>>5074859
I'm flattered that someone would try to impersonate me, but at least get your shit right. I wouldn't put Global or Shun higher then Tojiro or Misono, and I certainly wouldn't list Victorinox as shit tier.

Knives that go in shit tier would be Cutco, Fabreware, and the multitude of colorful handled santokus found at Wal-Mart, Target, and Kohls.

I've improved my knife guide by removing all the unnecessary words. I hope /ck/ finds this useful. If you have any additional questions please do not hesitate to post them here.

>>5072349
Cooking with Dog
http://www.youtube.com/user/cookingwithdog

Food Wishes
http://www.youtube.com/show/foodwishesrecipes

Culinary Institute of America
http://www.youtube.com/user/CIANetwork

Jacques Pepin: More Fast Food My Way
http://www.youtube.com/playlist?list=PL435B8F0CB00AF764

Gordon Ramsay's Home Cooking
http://www.youtube.com/user/THTHT6279

>>5067738
I have a bunch of Calphalon Tri-Ply that I bought at Marshals/TJMax/Ross for half the list price. They are very similar to the All-Clads, except they're made in China.

Marshals/TJMax/Ross occasionally have an All-Clad pan for half off. It's worth periodically checking them out.

>Egg Fry Pan: cheap 12" ceramic nonstick
I'm assuming you mean 8 inch? I got the Tramontina nonstick aluminium pans at Costco. The coating lasts about three years.

>Stock Pot: All-clad 8qt
I have the Calphalon Tri-Ply 8qt stock pot and it's fucking awesome. I got it for $30 at Marshals, it was quite the steal.

>baking sheet, loaf pan
Try to find the thickest aluminum ones at the store. Costco used to have pretty good ones.

>roasting pan
Thick and clad. The thin ones tend to warp at high heat in the oven.

>other thoughts
Consider adding a straight sided saute pan with a lid, and a 10 inch fry pan. The ten inch is usually enough if I'm cooking for 2-3 people.

For REALLY severe cases of chipping (quarter inch chips or more), you can use a technique called bread knifing. You place the edge perpendicular to the stone, at a ninety degree angle, and "saw" into the stone until all the chips are gone. It's important to focus on the heel, so that the edge remains a single curve.

After the chips are gone, proceed to sharpen normally. It's going to take a while to reestablish the edge at this point.

>>5061083
Are you sure it's chipped so bad that you can't fix it? Can you post a picture? I would definitively try to fix it even if you do end up getting another knife.

>>5050089
Certainly.

Maybe this can help get you started.

>>5048103
Here is a sharpening guide I made. Hope it helps.

>>5025368
I haven't made the third one yet.

>>5024425
>What does this even mean? Someone who subsists entirely on bread?
These are not technical terms. Someone who buys or makes a lot of unsliced bread might benefit from a bread knife. Someone who buys whole chicken or fish will benefit from a boning knife. The point is that it's better to add knives to your collection based on personal needs.

>And why is the santoku better for someone with a tiny kitchen, if it is the same length as a chef's knife?
In situations where there is very little counter space, I find it easier to use a short, flat edged blade like a santoku or nakiri.

>>5024462
Sure

>>5024204
I made a little guide, hopefully it steers you in the right direction.

Nice quads. I don't generally like German knives, but since you live near Solingen it makes sense that you buy knives that are made there.

I recommend something without a full bolster, like the Wusthof Le Cordon Bleu or Ikon lines. Zwilling Henckels makes a couple half bolster lines like the Cermax and Twin Profection.

>Surely I'm not the only one who likes doing this. It's a cathartic activity for me.

I love sharpening. It's a really zen activity for me. I'm starting to get into straight edge shaving, partly so I have an excuse to sharpen. I finished this sharpening guide not too long ago.