/ck/ - Food & Cooking

>>4611193
same price as a shun however sun is not an ambidextrous knife. I like a taller blade from spine to edge because it allows me to chop faster if it never leaves my lead hand.

bump with another kitchen i worked in.

My shun 8 chef's should be arriving in the mail any hour now.

>>4611337
whoopsie posted wrong pic.
This is the only pic I can find of my first knife I ever owned (professionally).

Winco

My ex has this blade now. Not that I would use it today for anything. But for 20 bucks will get your first cuts made. Will also be a good practice blade for sharpening to learn how to do it properly.

>>4611274
I am curious what is the knife allowance?

My restaurant rents a bunch that get replaced with new sharp ones weekly.

>>4611137
I think the grand prix are great knives. Since I use mine so much, I went for the ikon series because of the comfort. Next because of the weight balance. If I remember grand prix has unleveled bladed that is the blade is heavier, also making it easier to push through food ect. The handles don't get slippery as those laminated ones.

>>4610576
trolling right? A serrated blade is good for nothing but breads and not always best at that. I spent 15 dollars on my offset serrated. The chefs knife has been around for 2000 years its superiority does not surprise me.

Anyone using kyocera ceramic or serrated has lot to learn about blades. There is something to behold of forged steel cutlery.

There is a reason you will only find one serrated in any one kitchen.

bump still thinking of knives. I really feel no closer relationship to anything than my knives, I respect and love them. I kiss them everyday I use them for good grace. An extension of my arm.

pic is one of my old kitchens.
years ago.

>>4610530
cooking is easy anon, but only if you have to dedicate yourself to it. You have to have gusto, determination and benediction.

pic is kitchen aboard a steam train mid 1800.

>>4610530
I really don't know, somehow food speaks to me. I can hear it when its done in the oven... I can hear the way the oil sizzles when someone else cooks i know whats happening when someone else is cooking. I've just cooked so much in such little time. I've messed up my fair amount. The reason I prevail is ambition.
>self study
>working in a kitchen can often be a free education
>if it doesnt' come naturally I can't force it upon you. Just eat out folks. You need to be able to dedicate 50 hours a week, never have a weekend off. always do the most gurelying hard sweaty work. burns cuts and scars my god. You really have to love cooking to be good at it man. No offense.

>>4610507
Yes I understand brotha. but how did you get into a fine dining without knowing how to make a mirepox? Equal parts of celery, onion and carrot is a mirepox the basic of a lot of soups and sauces. FIrst learn knife skills, they will impress everyone, then learn sauces - start with the mother sauces, espangole, sauce de tomat, hollandise, bechemel, velute (i'm drunk don't mind the spelling). This is assuming you already know how to cook everything and anything perfectly as well as butcher it. THe next step is to learn tricks of the trade to get things done more efficiently and faster. Observe anon. I can't help you from here.

>my chef used to say baptism by fire baby. keep up with your peers learn from them at a pace that exceeds theirs and your ambition and you will be well on your way running a restaurant.

Bottom line it takes passion man.

>>4610495
my filet knife is my wusthof classic
>>4610272 pic related
I dunno what knife you mean but i think every knife in this pic is 4/10 at best most below 2 (with the exception of my classic ikon 10). I think filet knives are difficult because they're so flexible and a bitch to sharpen. I almost never use mine once a week maybe twice.

>>4610490
is high carbon stainless steel - Chicago cutlery santoku, this is a shot of my shitty knives minus my ikon 10 for size reference.

however i have to say, when I cook at home. this is my home knife. I dont cook at home often or to the volume so the 20$ edge holds fine. I would highly recommend as 10/10 for any homecooks.

>>4610467
I have no idea what you just said.

>>4610451
perhaps if you sharpened your sword every few days you wouldn't have to put a new edge on. I only have put a new edge on my blade when A) it fell off a table B) someone else fucked with it - one time an employee asked to use it I said it was dull and he went upon himself to use a steel and fucked it so bad.

>>4610342
Cmon you can't honestly polish a good edge with that?

>>4610391
smoking apparatus. I mentioned smoked duck breast spinach raviolis before. what.

>When you cook, you take a life. When you eat fish, or meat, you take a life. And you must be very respectful of the ingredients and that is very important.

>>4610308
I don't think you've ever worked in a kitchen or that would be the least of your worries.

my preferred sharpener is on the right.

>>4610268
specialmagickitchen.com/archives/2709

bump before i go out for a quick smoke.

>>4610249
I don't cut myself with a knife often, but when I do - guarantee every time i skinned the flesh off my left hand lead between the knuckle and nail of finger index and middle.


Pic is what I carry in my knife roll to and from work everyday. Tools of the trade brothas.

>>4610243
That sounds about when skate went from trash fish to decadent fish maybe 85, however its still tasty as fuck. I have to argue good food never goes out of date man, especially classics. I'm trained in classic french cooking, that's what I do. That's not all I do, but technique is the foundation which food is created.

I made the other day (sorry no pic) spinach pasta with semolina flour of course. take about 500 grams plus and 1/2 lb sauteed and puree spinach, mix with 5 eggs olive oil and salt. Then my fry cook and I made them into smoked duck breast stuffed raviolis.

Classic Ikon creme.

>>4610229
oh man scares me. I see the barbacks holding lemons and limes with their fingers extended and the blade not even touching their lead hand. i'm just waiting for this to happen.... pic related.

my kitchen has for the employees about 35 different victorinox (i think) that we rent and they take them and sharpen them weekly (hardly enough). Anyway a lot of the cooks use them and don't have a problem with them. I hate how weightless they are, and always dull. I WILL use them to cut bags, cardboard, things inside 1/2 pans ect (where my blade will hit metal instead of a soft cutting board) ect.