How important are knives and their steel stype and stuff? Does brand super matter?
It's the most used tool in your kitchen, I think it's worth the investment imho.
>>21780755I used a victorinox fibrox for 10 years and kept it sharp with an amazon basics wetstone set. I bought decently expensive Japanese knife when I was over there last year and it's great but the difference really isn't that big. A well sharpened cheap knife does the job just fine especially for a home cook whose daily usage on average is chopping a few vegetables and maybe cubing some pork or chicken.That being said, I do enjoy using the Japanese knife more. It has a better handle shape and it does feel like it goes through onions for example better than my victorinox even when it's freshly sharpened.
>>21780755After you hit a certain baseline you hit diminishing returns for your money, one of my favorite knives is an 8" Ontario Old Hickory chef's knife that I got for like $15. It's got a relatively shallow grind but it's decently made and on the soft side so I can get it razor sharp with ease which is really what matters. If I'd known that the aerospace nerds who bought Ontario were going to run it into the ground I would've bought a few more. A full flat grind allows for a thinner edge which aids in cutting. Distal taper allows for a more nimble tip which makes for better handling, and the same can be said for ergonomics. Sometimes manufacturers take shortcuts, for instance I have a 6" Victorinox that's like 1mm thick so it doesn't really have a grind to speak of but since it's so thin it cuts very well.I see that someone already mentioned Victorinox's Fibrox series, that's a mad decent place to start.
>>21780755The world's most expensive custom powder steel would be less than $2,500 a tonne. You knife has less than $2 worth of steel in it, and less than a dollar's worth of processing when done on an industrial scale. Which is why a steel chef's knife is $12 at Walmart. All you care about is shape and weight, maybe the handle.
For me its the 8 inch Vicky Knocks. I don't need more as a gnome cook other than a little serrated Vicky kinfe and a paring knife.
I took this from longhorn and wasn’t impressed, they sell them for like 40 bucks too
>>21780869
>>21780870>I took this from longhornHow?
>>21780944In her purse
>>21780944Put it in my hoodie pocket when the check came
>>21780755I will recommend going somewhere where you can hold and handle them. You will be them a lot nit is worth getting good ones. Just make sure you like how they feel.
>>21780870Serrated steak knives suck, and would only be useful if the outside of the piece of meat is overly cooked and has a hard crust. A freshly sharpened knife made from decent steel will slice thru meat just fine, and should just be touched up on a steel rod before being handed to the diner.
>>21781036Yea they charge like 40 bucks for 3 of them during the holidays at longhorn, so it’s took one to test it before buying.
>>21781400>Yea they charge like 40 bucks for 3 of them during the holidays at longhorn, so it’s took one to test it before buying.I just use Opinel olive wood handled “Bon Appetit” knives with a smooth edge, and run the edge quickly over a knife steel before handing the knives out, and then over the same knife steel after washing the knives. They basically wind up as sharp as my paring knives, and are relatively affordable.
Steel is important but price/brand isn’t a good indicator of quality steel.
>>21780767cutlery, crockery and saucepans are used much more than knives>no knife needed for bacon>no knife needed for sausage>no knife needed for eggs>no knife needed for ground beef>no knife needed for steak>no knife needed for peas>no knife needed for sweetcorn>no knife needed for pasta>no knife needed for rice>no knife needed for lentils>no knife needed for beans>no knife needed for already diced meat/veg from the store
>>21783032Could you help me with good brands?
>>21781036thats not why steak knives are serrated they do it so they'll keep cutting through overcooked steak after being used on a ceramic plate which would dull a normal knife after every use and need to be resharpened, costing time/money and a dull knife would call even more attention to how overcooked the steak is which all restaurants that use serrated knives are overcooking to begin with
>>21783698You need meds chef?
>>21780755I just use simple carbon steel knives.>hold an edge forever>strop back to razor shop in a second>only downside is you have to hand wash and dry it....just like any other quality knife you don't want destroyed
>>21780755>How important are knives and their steel stype and stuff? Does brand super matter?Not as important as keeping it sharp. Invest your time into learning how to sharpen your knives. I have a nice chef's knife and nice paring knife, but a sharp Victorinox is more useful than a dull Mazaki. >>21780767>It's the most used tool in your kitchenIt really isn't.>>21784623>>only downside is you have to hand wash and dry it.You should be hand-washing any kitchen knife. I find that carbon steel knives only really have a propensity to rust when brand new. After you use them for various ingredients, they build a patina, and even a light patina is a much more stable finish than the bare metal.
>>21780755The grip is what matters most. Comfort in your hand is more important than the steel or the brand.
>>21784687did you just stop reading and start commenting or what
>>21780755A truly sharp chef's knife is great.
My $5 kiwi knife from thailand is razer sharp and makes cutting anything i've thrown at it easy.
Got a hatsukokoro hayabusa AS gyuto
>>21780944Hes black
brand is only about trusting what you're actually gettingany one can just make fake claims about what you're buying on amazon, but if it's a standardized product from an established brand you're less likely to be lied to about it
I bought one of those as seen on tv ninja blades, shit almost cut my hand fully open.
>>21780755Unless you're an elisted chef serving in the 25th Airborne Burger King Mobile Kitchen, no. Knives are consumable tools. You use it, resharpen it until it is no longer usable. Then you discard it and buy another one. It's not the 1400s any more. You don't need to find a blacksmith to fold your knives a mirrion times.
>>21786402I need a good knife, ok?
>>21780829>The world's most expensive custom powder steel would be less than $2,500 a tonne.That actually sounds pretty cheap, I expected good steel to be way more
>>21786823buying in bulk is why it's cheapa knife with that same steel is probably 2k+
>>21780755I have a Shun master utility 6.5" that I really like. The handle feels great in my hand, it looks great in general, and is super thin so it cuts nicely. I imagine the chefs knife is very similar. I would say that you should get a stone and prepare yourself for touching it up every couple of months or so as the very thin edge is prone to chipping.
>>21780755It's very important if you're doing any serious work with the knife, not important at all for trivial """ work""" like cooking.
The handle is more important since that is what makes it comfortable to use. Everything over ~$100 is for the ego
>>21786849I will add that the grind matters more than the steel. Thin knives and cheap steel will feel way sharper than thick knives with fancy steel. Pick a thickness based on use (thin for veg, thick for bones, etc). You should hone your knife before using anyway so anything will stay sharp.
>>21783111there's a reason everyone recommends victorinox fibrox knives - they're relatively inexpensive and decent quality for the price
I was gifted a 3 piece henckels knife set a while ago and they're very nice. Not their fancy Zwilling professional chef line, just their regular Henckels brand. Like $120 for chef/filet/paring knife. You don't really need more. maybe a cheap bread knife and some throwaway knives.I'm not much of a knife elitist my old knives were just shit and you had to sharpen them constantly, these ones keep sharp for a long time and are easy to return to dangerously sharp levels with a sharpening stick. i could probably go sharper with a whetstone but they're sharp enough to cut through chicken bones and thinly slice whatever i need to. you could probably go cheaper too i don't know how far these are past the cost/benefit ratio but it's totally worth spending that money on knives.
bought this one, coming tomorrow
>>21780755If I could have only one it would be the 240mm kiritsuke. My favorite to use is the middle-right short bunka. My Shun and Wusthof that my wife uses are fantastic, the $20 Ikea knife I bought 10 years ago that I use for potentially knife-damaging tasks would suit 95% of people. What matters is learning how to sharpen your knife, keeping it sharp, and a good edge geometry.
>>21788408Had to take another with every knife I own>yes I am autistic
>>21788408>>21788417>he's like me fr
>>21788408>If I could have only one it would be the 240mm kiritsuke.Couldn't agree more, I bought this 21cm one not too long ago and I LOVE it.
>>21785083Those cheap kiwi knives are great, soon as it loses its sharp i toss it and buy another
OP here I found the knife I want but it's on sale for christmas on amazon do you think they give you shitty stock when there's sales like if the have 2 identical but one is blemished they'll try to offload that one first
>>21789033Nah, they just get told to go get something from a specific bin in the warehouse. What knife is it OP?
>>21780755The best iron in Europe has always come from Solingen. That's why I buy Zwilling.
>>21780755I mostly use a cheapo Henkel("German" stainless). It keeps a great edge(I hone it multiple time throughout the day and touch it up with high grit whetstone about twice a week) and feels great in my hand. I haven't spent much time using something like a gyuoto, but I'll probably give one a whirl at some point. Really as long as the knife is feels good in my hand I'll be happy with it. Also, I think a "saya" would be much nicer than knife guards I rock. I'm not super picky between stainless or carbon steel and anyone that claims "Carbon steel is harder to sharpen" is a fucking moron.>>21789186I have a lovely knife from Sabatier that is probably 50 years old. It feels incredible in my hands and keeps a great edge. I ordered a K-Sabatier knife a year ago and I rarely use it as it felt cheap compared to the one I had.
>>21789240I also buy old Sabatier on garages and I love them. New ones as one piece of steel feel bad after that. Not that they won't cut, they will, the steel probably is even better, but I don't know there is something with the old riveted black or wood handle. It's just aesthetical I think.What I find annoying with carbon steel knives (if I'm correct) is that they rust easily, you constantly have to use and hone them.
>>21787756it came today, cut up some chicken, onions and bell pepper. This is life changing I have never had a knife this sharp that just slices through shit like it isn't even there.
>>21789548now you better get gud at your fast thin chop game.
i have victorinox fibrox 10" and i like it but i feel like it's too big and everytihng sticks to it also i cant sharpen it properly
>>21780767in my kitchen your mom is the most used tool oooooooohhhhh
