You don't really know how to cook if you can't freehand polish your kurouchi wa-gyuto on your Mizukihara uchigumori to a fine kasumi, contrasting the bright shirogami #1 hagane against the hazy tetsu jigane
I have let a rape dwarf loose in your home
>>22225271I thought you said those chicken scribbles were “freehand polish” and for a second there I believed
>>22225276A real chef has a knife for everything.
>>22225271I was just sharpening my shigefusa gyuto and nakiri with these two jnats. These are both godly stones. The gray one is an okudo shiro sunashi, and the other is a nakayama kiita.Wanna see my koma benchstones?Based OP.
>>22225271post the actual knife, pseud
OP is extremely gay
>>22225315You wish.
>>22225285Finally got myself a real stone recently, just a lowly Aiiwatani Kiita from Mr. Enevoldsen, but am enjoying it. The synthetics I've bought from him were all a cut above other synthetics I've owned, so this isn't the first stone I've had that could do a nice kasumi, but a natural quarried stone is certainly a different feel, gets muddy quick. Wasn't prepared for how earthy it would smell. Maybe if I give up on everything else in my life that requires money I'll just spend it all on stones. There are worse things.I would never buy a Shigefusa (or a Kato, etc.) because I know myself too well. I can't use a knife if I spent more than $400 on it. I like shitty beater knives from Tosa, since it's up to the user to get the knife into shape, and you can always do it again. Also like my Moritaka for the same reason. Never had to blow a gasket watching someone else chip the tip off using it stupidly. If I'm going to spend I'd rather it's on stones than on knives.
>>22225326All knife people are gay. They collect them because of the penile shapes. They sharpen them because they like fondling them.
>>22225337What if all my fantasies about using my knives phallically involve penetrating women? Then it wouldn't be gay at all
>>22225336Ahh yes a good stone for sharpening knives. I am very experienced with freehand sharpening so I usually stick with much harder stones for knife sharpening. You can still get a pretty nicely toothy edge if you do it right. I have my beater shigs and some I treat much nicer. Mainly my yanagiba. That thing slices fish like no bodies business. That sunashi stone is so fast you can go straight from a 1.5k synth to it with a little koma slurry and it makes the jump pretty easily. Crazy ass stone. Highly responsive to pressure. The nakayama kiita is the autism finisher. Super duper hard stone, but it feels like butter when using it. You can get a mirror finish with it.
>>22225276I am the rape dwarf.
If you need to spend 10,000 dollars on meme Japanese knives to cut things you can't cook.
>>22225403Show me your cooking.
>>22225417some chicken parmesan pre-sauced I made the other day.
>>22225440show your knife stupid
>>22225443my Vietnam-vintage M1 bayonet, lovingly seasoned with the blood of VietCong meatshields
>>22225271woah>>22225281I prefer freerange polish.
>>22225276hi redddit called, they want their joke back
>>22225490That's odd I've only ever seen it posted on 4chan in greentext form
How many 240mm gyutos does the average home cook need? I only own four, and another three in 210mm (240 is better). Of the four I own, one is an American beater that excels at slicing cheese due to its old convex grind that I've softened with stones, very useful knife but doesn't truly count. That leaves three, one of which is too fancy to actually use daily, almost a display piece. That leaves two real knives. I don't know whether two is enough.Then again, I only have one nakiri. Maybe nakiri #2 is where the real need is.
>>22225449lol you're holding it incorrectly
>>22225490if you said the word rape on reddit you'd be instantly banned
I got my first hand forged knife with kurouichi finish and the maker's mark chiseled by hand and it's quickly become the only knife I want to use outside of work (it's carbon steel so I don't want to use it at work)It's awesome, has a ton of distal taper with a lot of thickness on the spine near the handle and the tip is ground super thinNow I can't look at stamped knives the same, they're just soulless tools to earn a living but this thing is pure soul like a tsukumogamiI decided to slice 5 kg of onions for no reason other than to use it and it performed greatI'd like to learn to do a kasumi finish but idk what I need and I'm pretty lazy
>>22225501>>22225490redditors would never joke about r*pe.
>>22225490>redditor goes to 4chan, randomly calls other things reddit thinking it makes them fit in
>>22225827>I'd like to learn to do a kasumi finish but idk what I need and I'm pretty lazyJust a decent stone (JNS has some synthetics that produce perfectly good kasumi) and the patience to flatten the bevel (usually takes a while to work past any low spots). If that isn't doable or you don't want to fuck up your shinogi etc. then there are also "finger stones" but I was never able to figure that one out.
>>22225271I just want a knife that cuts things, not a fucking language-and-culture immersion.inb4 OP commits honorable sudoku over my disrespect
>>22225284Why is it called a "TUNA kiri" when the Nip word for tuna is "maguro"?>>22225343You just need to find a girl who>drops knife seductively
>>22226326You think they carry the sword in the kitchen because they need it to cut tuna? It's to shock and awe the white patrons, who can't tell that they're watching theater. Why call it a name they won't understand?
>>22226326>>22226331Looks like >>22225284 was bamboozling us.https://en.wikipedia.org/wiki/Maguro_b%C5%8Dch%C5%8D>They are commonly found at wholesale fish markets in Japan, the largest of which is the Tsukiji fish market in Tokyo, for which they are often called oroshi-hōchō (卸包丁; lit.'"wholesale knife"'), as there is little need for them elsewhere. They may be found at very large restaurants, but they are not used in a regular Japanese kitchen, unless there is a frequent need to fillet tuna with a weight of 200 kg (440 pounds) or more.
>>22226332You are not a real chef if there is not a frequent need to fillet tuna with a weight of 200 kg (440 pounds) or more.
>>22226323If you think the samurai kills *himself* when he is addressed with disrespect, then it is lucky for you that there are no more samurai around
>>22225336>I like shitty beater knives from TosaI'm frustrated with my Tosa knife because I feel it doesn't hold its edge as long as it should. I don't know if I'm just imagining it. It's a petty, so there's not as much blade there. Maybe it's normal that they dull faster for that reason.
>>22226336I wonder if it would work for filleting cows.
>>22227246It would cut of course, but you really want a sujihiki and maybe a deba for that. You don't need a 3 foot blade to part out a cow.
>>22225301Best not to keep Mugi waiting, others have died for making such a mistake...
I've been practicing with my Hokkaido Tigi-Ki, ichi nii grit until I improve my skills. The bevel of my santoku makes it a bit awkward at times, but I'm managing and getting better without a Ken guard.People who take this hobby more seriously will probably laugh, but I've been eyeing the famichiki karaage and I think that's my next goal.
>>22227446>this hobbywhat hobby? being gay and sucking dick?
>>22225271but I'm 50% polish and enjoy making various polish dishes such as golabski
>>22227551Artisan knife sharpening, silly gaijin. Not everything needs to be related to sucking dick.
>>22227551You must be russian.
