Genuinely why would you pay this much for ONE knife? Not even a set (which you can get for cheaper). It's just going to dull over time too and then you're short $150. What am I missing?
>>21095689>it's just going to dull over time and then you are out $150. What am I missing?A functioning brain
>>21095689>What am I missing?Quality steels, craftsmanship, etc. knives can be sharpened. also I know know nothing about this brand/maker
>>21095689stop being poor, disgusting NEET incel piece of shit?
>>21095689You don't NEED an expensive knife for cooking, and if you're the kind of retard who just ditches it when it gets a little dull you definitely shouldn't spend that kind of money on it, no.
only a few years ago the complaint was that japanese knives cost $1000, now people are complaining about $150. maybe adding a 100% tariff will make it more affordable?
$12 gets you the best chef's knife on the market.
>>21095773Is randomly talking to yourself your tic?
>>21095689Knife sets are a waste of money. You get maybe two good ones and the rest are garbage you'll never use. Better to get a chef knife, paring knife, and buy more as you realize you need them.
aesthetics. Especially with creative endeavors like cooking.Energy is put into the knife to create quality, that energy is then relayed into what you are doing.
>>21095914To expand on this hypothesis, however, it is possible for a knife to be of too great a quality to use. I don't know the exact math but it seems if the knife was created as a showpiece rather than a utensil, then that energy will become a negative when used in a practical manner.
>>21095689>Not even a set (which you can get for cheaper).Oh you're one of those peopleyikes
>>21095689Breh the 8 in one is $40 cheaper
>>21095914>>21095920Plus, having pride in your gear means you'll have a stronger bond with it.
>>21095689What if I sharpen one of these nice knives and then the tiny, tiny shavings get in my food prep area or some shit?
>>21095689When you're running a business you sometimes have to have absurd expense purchases like this to lower your taxable income when you're doing your taxes.
>>21096169just pay taxes
Why would I need 5 different knives when 1 does the exact same thing as the other 4? Why do I need scissors when I have a knife.
>>21096181People always say you need a paring knife and chef's knife but over the last 5 or so years, the single moment I wished I had a paring knife was last week when I was trying to get the skin off some pork belly and trying to do it with my BBK (big British knife) was very clumsy and difficulty.
>>21096164Regularly swallow magnets to combat this. That's what cows do.
I mean that's not a horrible price if that knife is good. I'm kind of Victorinox pilled now though
>>21096190It obviously depends on the food you usually cook, anon.I used my filleting knife extensively because I catch and eat a lot of fish.If I only ever ate stirfry with chickenbreast I'd only ever use my Chinese cleaver.
>>21096190They're nice for cutting up fruit, I wouldn't say you *need* them but they're worth having around if you've got the space
>>21095689I bought a 400 dollar knife for a friend as a wedding gift. He's a knife collector, and wouldn't get it himself at that price. I even used it myself a few times at home and it was by far the best kitchen knife I've ever used, just perfect in every way. If taken care of it would last multiple life times.His retarded wife dropped it carelessly and chipped it badly within 2 months...
>>21096190You can get a pretty decent paring knife for not too much if you don't need one that you use a lot. Like $20 is a fine budget for one
>>21096164The "shavings" are borderline microscopic, it's basically dust, if you're doing it properly, they're way too small to cut you if eaten somehow. Just wash the fucking knife after.>but muh heavy metalsYou're talking about micrograms of actual exposure at worst, and that's only if it's a boutique/stainless steel.
>>21096210>can't survive being dropped by a woman>perfect in every way
>>21096171Tax rates are set with the assumption you’re going to dodge as much as you can.>he pays the full vigThank you for your donation
>>21096210Love from Kazakhstan
>>21096261lol im pretty sure the IRS would disagree with you
>>21096154I would rather accrue greater skill at cooking than form a spiritual bond with an inanimate object nobody gives a fuck about.
I've got quite a few nice knives, but I haven't found a better deal than Kiwi knives. If you're getting into cooking or don't know what to get, just get those. They're extremely simple but do the job quite well, and they're so cheap you can test a few types to see what you like.
>>21096210>knife collectorAutist.
>>21096413>she doesn't talk to her knivesngmi, cooklet
>>21096210That knife's name? Albert Einstein.
>>21096403the IRS has no opinion. It's a mindless organization run by human beings who really don't give a fuck and are probably doing the same.
>>21095689I have never heard of this brand, either. But I am sure I have paid $150 or so about 25 years ago for a Henckels or Global 10" chef's knife and did. not. care. I think you should spend your money however you wish, and the grip, balance and weight of a knife makes you happy, maybe you'll keep it sharp and enjoy it shrug. My purchases are not japanese carbon steel, that's for sure. I also like full tang. I'm starting to get arthritic hands and feet, so I might start looking for something comfortable next.If you're just starting out in life, by all means pick up a sale set at Macy's, or shop IKEA, whatever.
Learn to sharpen a knife with a cheap knife before you go crazy buying nice ones. Sharp knives are much nicer than not-sharp knives, maybe even as much as nice things are nicer than not-nice things.
>>21096210The one knife I have with a full bolster has between 1-2mm of wear after 20 years of kitchen use, regular steeling, and periodic sharpening (about once a year on a stone). Knives are wear items, not multigenerational heirlooms.
>>21095689>It's just going to dull over time too and then you're short $150. >What am I missing?You're missing that people who buy expensive knives will get them sharpened. A lot of them will sharpen them themselves.
>>21095802Is this actually a good knife?
>>21095689Yes. Have a few Shun's. Worth every penny. So sharp my wife is afraid to touch them.
>>21096579>shopping at macy'syeah you're definitely over 65, misono is a pretty well respected, traditional brand for people who shop for knives the normal way, via an actual knife store, are you one of those people who still says "craft beer" like beer that isn't bud light is an exotic new invention?
>>21096784When it was an exotic new invention, it was called "microbrew", and the people you're thinking of were thirty years younger
>no bolster>not made in france
>>21097291bolsters are mega-retarded
>>21097311You're ignorant. Bolsters are a feature that was independently discovered across cultures and their invention and composition are used to essentially date and place how advanced the culture is.They're used on many types of metal implement not just knives, to increase comfort along places you apply leverage.
>>21097322if you need something to protect you from the heel of the blade on a fucking kitchen knife you shouldn't be allowed anywhere near a sharp object
>>21097291>sharpening a knife with a bolsternah
>>21097322>how advanced the culture is.Meanwhile, the best knives in the world>knives, Japandon't have bolsters.Are you blocking sabers with your kitchen knife in your off hand or something? What is the bolster going to protect you from that the shape of the heel of the blade doesn't?
>>21095880Depends. You have to find the right one with the right combo of knives. The low end wmart ones are shit, fucking chineasium with plastic, they rust immediately. A good stainless set will have a pair of chef knives, a bread knife, a pairing and boning knife, and the rest are steak knives. The steak knives are really the main purpose of even getting a set - you need those for basic meal stuff if you do anything involving fork/knife meals. You can obviously skip knife sets if you go the chopstick route and precut everything to be edible via chopsticks. Then you can basically get by on 1 knife - the cleaver - like the chinease do. You just have to get gud. >>21095920I have some triple digit cost knives (given as a gift). Never use them, too scared to harm them. Too fancy to dare use and abuse. Knives need to be sub 100 bucks otherwise you will get scared to actually use the damn things for their purpose.
>>21096181You don't "need" multiple knives, it's just it's way easier to do certain tasks with specialty knives. For example - I have a big ass long thin knife for slicing brisket. That is it's sole purpose, and it is good at it. Any other knife needs to be dragged in a straight line through the brisket. Same for serrated blades - it just cuts bread perfectly, 100% of the time. That's why I have them. A flat edge can fuck bread up. If you want to do anything with fish, a boning knife just makes that WAY easier. It's designed to be flexible for that exact purpose. And paring knives are itty bitty for tiny ass detail work. I use mine on broccoli all the time to get in under stuff to make florets. Sure I could shove a 8 inch chef knife in there, but I'm gonna stab myself by accident if I do that dumb shit.
>>21097291I'm a francophile and I'd love to get an authentic traditional sabatier but they just don't seem worth it
>>21097335It's not about protection but leverage.
>>21097536yeah for old-ass steels that sucked assCompletely obsolete now
>>21097540You're just ignorant about knives, it's OK.
>>21097542ok guess we'll just conveniently ignore that bolsters hardly even exist anymore especially on higher end knives
>>21097545So? Why should I care if the teeming masses don't know what a bolster's for and can't afford one? How does that cause me to stop enjoying knives with bolsters? I require bolsters except on the smallest paring knives. And I have them.The masses can saw at their compressed soybug niblets with plastic knives for all I care.
>>21097549The poorfag casual masses are the ones still buying knives with bolsters you retard
>>21097552Higher end knives commonly have bolsters. Not sure what you're smoking.
>>21097561yeah, my entire dalstrong set is all bolstered
>>2109756190 euro sabatier shit counts as higher end to you? lol
>>21097565Yes, they are probably in the top 1% of knives sold price-wise. Nobody actually buys your gay retarded male jewelry collector's edition knives except Arab oil princes.
>>21097569You're just ignorant about knives, it's OK.
>>21097572>no youI accept your admission of defeat.
I thought that the sabatiers made in the good old days had like 61-65 HRC but apparently it's just 53-54?Does HRC not matter for professional kitchens?Or did they just have a habit of honing their knife constantly during work and thus never saw it as an inconvenience versus something more in the 58-60 range?
>>21097596i-it's f-for leverage!
>>21095689I use Mora. It cost me 12 bucks, gas a scandi grind and holds a wicked edge. It does everything I need and I promise you, I produce better food than most of you retards with your overpriced weeab steel.
>>21097612dis doo cookin with a woodworking knife
>>21097625Nta but it's an "everything" knife. Makes a great table/steak knife, and easier to wash than a wooden Opinel.Plus it comes with a plastic belt sheath, which I wear to the table so that I can larp as a medieval wanderer seeking quests. (My latest quest: "take out the garbage you lazy piece of shit".)
>>21095689Here's mine. I don't really get the "If you have a bolster, you will NEVER sharpen your knife" meme because I've never noticed any problems with it. I think the better question is whether you prefer your knife light or chunky.
>>21097806>made in sheffield
>>21096154>Plus, having pride in your gear means you'll have a stronger bond with it>bond with ityeh no. IMO you don't want to bond yourself with any material objects. Enjoy the aesthetics and respect the quality but also be willing to throw it away at any given moment. Never let it become part of you.
>>21098353and to expand on this, it's more about the person who made it and the energy they invested in the pursuit of quality, rather than the item itself. Like I said, a relay race toward theoretical "perfection".
>>21096760Stainless steel does not sharpen well. Edge geometry and intended use are going to determine if that's a good knife for you.
>>21097806Never heard that before this thread. Once you start to see a curve from the bolster to the edge, you can either file down the bolster, or you can do that sharpening notch thing, or you can let it continue to grow a curve. Big deal.
>>21097806The people who complain about bolsters use pull-through shitty sharpeners.
>>21098887I assure you those stupid useless things are in the way with whetstones too
>>21095689It's all for recognition so people think you have money or are a decent chef, which the people who buy these most likely are neither. Just get whatever cangshan shit is on sale at Costco. They are house wife proof and come with a block or caddy and are like 70 USD.
>>21098900it's ok to be poor but it doesn't make you a better cook with your microwave and your scratched up nonstick panp.s. "chef" is someone in charge of other cooks, if you're cooking alone (which you are), you're not a chef unless you're schizophrenic
>>21098925Depends on the country/kitchenIn most kitchens chef de parties are going to be working alone or with maybe 1 assistant
I need some adviceI can get the following knivesK-Sabatier authentique 230mm 93 moneyTojiro 210 DP gyuto 85 moneyFKM 210 gyuto 129 moneyWhat seems to be the best value?
>>21099172Tojiro
>>21098899No they're not.
>>21098925Cool story, bro. The amount of spergs on this board arounds me.
>>21098887Are there any good pull through sharpeners? I have a chef's choice or something that I got from Bed Bath & Beyond that seems to work pretty good for me. I've never thought, "gee, I wish my knife was sharper" after using it.No, I'm not going to actually learn to use a stone. That shit is for autists who don't actually cook and just jerk themselves over knives.
>>21099232>b*lster apologists still exist because of denialVery fitting
>>21099178People say tojiros are terrible though which is why I'm worried
>>21099235No. Just learn to use a stone. There are little cheater devices you can use to make sure your angle is perfect. A set is a couple bucks on Amazon.>>21099245I just like it because when I hold a knife I don't hold it like a club or baseball bat. I choke up on it right to the blade and use my thumb and forefinger to control the angle of and steady the blade.
>>21099324They do? I only ever heard good things about them for the price and as far as I know vg10 is good stuff
>>21099324K. Sabatier knives carry on the Klingenthal tradition going back to the days of Rome.
>>21095689i wouldn't even bother with a chef's knife, a paring knife is more useful and easier to handle in most cases
>>21099235>Are there any good pull through sharpeners?No. It's an inherently flawed design.>No, I'm not going to actually learn to use a stone. That shit is for autists who don't actually cook and just jerk themselves over knives.It's really not that difficult. Unless you abuse your knives and get them nicked to the point where they need grinding, sharpening isn't particularly involved. You don't even use the whetstone that often. Most of the time you just need to use a steel. Using the pull-through sharpener instead of honing on a steel causes excessive wear, and it's not a good substitute for a whetstone when the knife actually needs it.
>>21098887>t. owns this knife
>>21099422Looks eerily like mine. Mine is over 20 years old though. Steeled regularly and sharpened maybe once a year.
>>21099422Just grind down the bolster once every 30 years.
>>210991782007 called they want their recommendations back>>21099324they're not *terrible* they're just nowhere near as good as their popularity would suggest>>21099337they became overpriced after they got memed up, same as the victorinox, the steel is ok but they're way too thick
>>21099591So what are the 2025 recommendations wise oneIf you say sabatier I'm gonna scream
>>21099627here's your knife bro
>>21095689Genuine counterquestion: how terrible are knives from AliExpress? I'm sure there's bound to be stinkers, but really, how bad can it be? I want to try a cheap gyuto style one before I commit to a more expensive one.
>>21099627for something inexpensive? misono sweden, misono moly, suisin inox, takayuki tus
>>21101060that's just machine rolled garbage like a fucking dish washer safe chef's knifesame steel from the same factory
>>21101060Sakai Takayuki TUS is coolI can get it for 162, is it the best option >>21099172?Also the Suisin Inox is 233, worth?
>>21095689Never underestimate how mentally ill knifefags are, this shit almost rivals sonic on the autism scale.
>>21095689Instead of asking a community of retards who also don't understand, maybe you should take a few hours to educate yourself on steel craftsmanship and the differences between cheap and expensive knives
>>21102281those prices are brutal, I'm sorry about your tariffs
>>21103540I didn't say the currency, I just posted the prices to compare them
>>21103996if sakai takayuki is 2x the price of a DP and suisin inox is 4x the price then that's enough to conclude something is fucked up about the prices
>>21104003I can get the Tojiro direct from Japan which might be skewing the pricesUnfortunately Tojiro seem to be the only people selling on amazon japan
>>21104007desu I'd probably just get the DP at that rate. it's not a terrible knife, it's just that in my market, it's not the most competitively priced knife eitherif you have a pretty fast cutting coarse stone you can fix it up and make it a decent if not great knife by thinning the primary bevel down somewhat. out of the box it's more of a splitter than a cutter, but if you thin it down it's a cutter that just sticks to everything it touches. but it does hold an edge decently even when you thin it. obviously it will chip if you abuse it but that's what the fast cutting coarse stone is for, right?
>>21099399>a paring knife is more useful and easier to handleNot for cutting anything bigger than a tomato it isn't.>>21099574This
>>21099399Baby boomer mom who oversteams unseasoned broccoli-class knife advice lel
>>21104789extremely precise identification of the typical paring knife enjoyer. why are they like this?
luv my 'noxsimple as
>>21095689Bought this a couple weeks ago. Amazon has it for $50. But with their discount applied, I got it for $25. It's an amazing knife. Built very solid.
>>21104789it's the same advice that marco pierre white gives. a chef's knife is complete overkill for 90% of the tasks a home cook does. try thinking for yourself instead of blindly following what others tell you.
>>21105201>it's the same advice that marco pierre white gives>try thinking for yourself instead of blindly following what others tell you
>>21105201I know you're fishing for (You)s but there are unironically people here who think exactly like this
Here's me with likely the most expensive on here I have a Gesshin Uraku 240mm VG1 Wa-Gyuto
my gf bought me an expensive knife recently. any tips for caring for it?
>>21106060
>>21106062Gesshin Uraku
>>21095920Ok thanks Confucius
>>21106060Depends on the steel type, the actual type of knife it is and what you tend to cook with it, theres some universal things however, 1 Never put the thing in the dishwasher, you potentially dull it by it banging around in the washer, someone else might not know its in there and cut themselves when going in there. 2 Learn how to use whetstones, they will always be the best way to sharpen your knife no matter what type of steel it is, there is plenty of tutorials on how to do it the right way3 store it in a right place, always cover the blade in some type of knife guard either leather or wood don't just leave uncovered in a drawer4 use the right cutting board either certain types of woods, avoid bamboo too hard on the blade, high quality plastic and rubber like a sushi cutting board
>>21104985loong knife is loong
>>21106096that is not long wtf
>>21106104>longNo, it's loong
