do you like my new knife?
i don't care
>>21752368Looks very knife
>>21752386ahaha
It looks nice! I really like your peeler
>>21752401its this one, 18/8 steelhttps://www.procook.co.uk/product/potato-peeler-y-shape-stainless-steel
>>21752368Your handle intrudes on the blade making sharpening tough and making some cuts less natural. Full tang steel though and chef knife/10. You're not using the knife right if you need that hilt. After sharpening and honing you've wasted an inch of blade.
>>21752368>full bolsterNo I hate it
>>21752368I think the sharp blade should go to the very back. did you buy it, do you like it is what matters?
>>21752368You call that a knife? THIS is a knife.
>>21752477>>21752494>>21752505>t. owns walmart knives
>>21752566sure thing bud>inb4 butthurt nitpicking
>>21752494>t. cooklet
>>21752368nope. too big and no serrations.
>>21752594LOL WTF is that bowie Wüsthof for? The only thing that shape achieves is making the tip more fragile. And that belly is GIGANTIC.
>>21752684I use it for more butchery/trimming tasks
>>21752368>fat heelNope.
>>21752684it's better for stabbing
>>21752368the knife is cool an all but I'm vibin hard on your potato peeler.
>>21752594hello knife friendsI want a 210mm gyuto knife with a 2.3-3.0mm spine made of high carbon steel (not stainless) that I can do most anything with including careful rock chopping of soft meats and herbsand I want to limit my expense to $300what do you think?is an end-grain board strictly necessary for rock chopping with such a knife?
>>21752594Are those supposed to impress people?
>>21753935no, how about you read the reply chain and figure it out
>>21753965>readingno way fag
>>21752368Get back to me if this knife will make it so you no longer have a boring life.
>>21752368why dat nigga hittin da nae nae on da logo???
>>21753990>stop talking about cooking on the cooking board
>>21754398All boards are foremost anime boards, friend.
>>21752477Bullshit, I love that little corner. You can hack at big cans with it if you don't want to use an opener for something that's liquid. Just put one in each end. Old chef's trick.
>>21752368no
>>21754428massive cope
I don't like knives with a full bolster they are harder to sharpenThey can be useful if they're large
>>21752368looks heavy
Why do chefs mainly use japanese knives?I thought japanese knives were a meme and that real chefs used fibroxes and wusthofs?
>>21752368both you and i need a new cutting board op
>>21755418Status symbol, people think they're coolIf you're really good you have like five identical knife rolls so you can grab one without thinking about it
>>21752684He sure called it with the butthurt nitpicking, huh?
>>21755418>Why do chefs mainly use japanese knives?They don't.They show them off on YT, then shove them in a drawer as soon as the camera is off and just use normal knives. You'll see Ramsay literally only uses Wusthof and Zwilling, despite his little marketing deal with Hexclad
>>21756018Nobody needs that many knives, this is pure autism.
>>21756491he’s a professional chef who has worked in Michelin restaurants. besides that, he’s made videos talking about how you don’t need that many and just the essentials a home cook needs.
>>21754462Just buy a can punch instead of autisticly hacking at cans with your knife
