Is there even a single chef knife you can buy that doesn't announce you're broke or retarded or a huge faggot in some way?
Who fucking cares? Use what works.
>>22251192I thought maybe I'd get these Spanish knives because they seem like a dignified 'proper' knife without being excessively hipster or >thing, Japanbut I'm pretty sure that these will out me as a huge faggot somehow and I just can't see it.
>>22251190Go to the Asian grocery store and buy a Kiwi brand knife for like $10That's what your favourite Chinese restaurant is using for everything
>>22251190everything other than a victorinox is pseud shit for civilians.
I don't really care about money considering many millionaires smoke cigarettes, say really stupid shit on social media, shit and piss just like the rest of us.You can have 50 million in the bank and you still have to sit with your pants down and squeeze out a nasty brown turd like me.
idk I use a low end Japanese knife for the simple fact I had one in the past and I always went to it over my more expensive knives and I suspect the Japanese are pretty autistic about their knives so you get good quality for low price.
>>22251204My stools are very regular, they come out long and full with minimal effort, so I enjoy going to the bathroom more than you do. I do not find it a nasty or dirty experience, nor do I have to "squeeze". This is all because I spend more money on my diet than you do.
>>22251211(Also, my bathroom is much cleaner.)
>>22251207I paid a penny for my nakiri some months back and it's by far the best knife I have. In fact, we had a cookout yesterday and I was prepping in the middle of the party and one person commented on the quality of the knife for being and to cut so cleanly with no effort.
just buy a chinese knife and some kiwis
>>22251213>I paid a penny for my nakiriIs this one of those stupid gift-receiving rituals to avoid bad luck or did you actually get a deal somehow
>>22251190Yeah, the one you buy and use and don't show to strangers on the internet looking for approval.
>>22251190I bought a set of the basic Opinel kitchen knives awhile back, I like them. Simple in design, functional, and great edge retention. >>22251193Aesthetically pleasing but that handle/tang design is about the worst there is, handle will almost certainly become loose and wobbly in time. They add in that pin because they know the handle will eventually just fall off without it. >>22251211>minimal effortIf it requires effort to shit there is something wrong with your diet.
>>22251229>did you actually get a deal somehowThat one. I'm an extreme deal hunter. I mentioned in another thread recently about how I bought so many penny items from Amazon at once that I thought they banned me but it turns out that they simply froze my account for three days "to give [them] time to process the volume of orders". 150 items spread across four carts is their limit, I guess. I bought 7 a few days prior then 143 items last Saturday across three carts in one day then the freeze happened.
>>22251190I use a single blade American made Case XX pocketknife from the 70's which I sharpen on a real passed down through the family fine grit Arkansas Whetstone. I do own a set of me Grandpaps Case XX kitchen knives which are for display only since they are family heirlooms. For anything me pocketknife isn't good enough for I have set of Kitchen-Aid knives that I got for like $25USD.
>>22251273Do you just sort by lowest price in a category/search and go nuts?
>>22251203Yes. Overpriced trash is the intelligent decision.
>>22251190>if my knife is pretty they won't notice the food tastes like shit
>>22251285Not quite but pretty much that, yeah.
>>22251190sabatier.
>>22251193You're a huge faggot because you get rucked in the ass and eat cum your knives have nothing to do with it
>>22251190Why would you care about something like that? Your goal is to cut up food. If the knife can accomplish that, you're golden.>yeah but I want people to THINK I'm rich!Everyone already KNOWS you're a pretentious retard though. Impress them with the quality of your dish instead.
>>22251201Are kiwi knives durable?
>>22251201I am consistently impressed with the Kiwi brand knives. They aren't inherently pretentious or magical but can hold a reasonably sharp edge for a LONG time and last forever.>>22251686Yes. I've had some for 10 or fifteen years and they are going fine with regular sharpening.>>22251190Honestly, I only own knives I've scavenged at thrift shops and estate/garage sales and the flea market. Paying full price for a knife is a sucker's game, there's so many used knives out there because the world produces so much shit, so if you can drive around and bargain hunt, you'll end up with a collection in a few months, even if you just casually look around. For a while there was a guy at the flea market who sold knives for a dollar. So I have this odd mishmash of Chicago Cutlery, Pampered Chef, and Zwilling premiums, along with a few knives I bought off Temu and Kiwis I got at Asian Markets.Ultimately what I realized is that while yes, the Zwilling knives could hold an edge well, It didn't really change my cooking any better. What did affect my prep ability was regular sharpening, so I invested my skills into that. I got really good and can take a beat-up thrift store knife, reprofile the edge, and then get it to the point where it takes hair off my arm. The knife then works well for a long time and only really needs basic sharpening or stropping to keep it usable.So learn how to use a whet stone or get like, a WorkSharp Ken Onion or something if you're lazy, whatever works, and sharpen some cheap knives.
>>22251193you're the only person who gives a fuck or will ever give a fuck, who are you trying to impress here
>>22251295every knife posted itt besides the kiwis is more expensive than victorinox
>>22251190Sure just stop buying these weeb knives. There are plenty of options made for actual use in commercial kitchens. They're often a durable plastic handle and not full tang. Plastic composite handle is easier to keep clean. Full tang isn't necessary if the thing is well designed. Messermeister makes several like this.
>>22251193I don't think I could use a knife that was all sweep like that, it has barely any flat at the heel. If you're a rocker, that's probably fine, but I mostly push/pull and chop. You could change the profile on a stone (with some effort), but that would maybe ruin the design. Also you have to take time to fill the hole in the handle (around the tang) with glue and sawdust otherwise it's a gross trap for food liquids and gunk and so on.It's very pretty in a rustic unostentatious way so I see why you're into it, but I think you'd find it a little frustrating to have this as your main knife. It's a shame you're anti-Japan because they make some great knives that are attractive in a comparable way. It's a bit of a meme but Japanese aesthetics has a strain in it that regards austere rusticity as a kind of beauty, and people often import their words for this (unnecessary exoticism imo) because we too have a long history of idealizing pastoral 'simplicity' (simple is a loaded word which slightly distracts us from our own meaning here.) Where the Japanese are almost novel (but why would novelty be good anyway? Maybe we should say, they usefully remind us what we already knew) is in the idea that the contrasting of what is very fine with what is harsh and unfinished in one and the same object (imperfection) yields its own kind of beauty which may be almost superior to a superficial perfection, and their word for this is derived from 'astringency' (of taste); but of course I was just the other day encountering almost the identical idea in a book of Coventry Patmore's (1895), so this is not a specifically Japanese insight even if they have most successfully expounded it into a popular theory and practice of aesthetics. We must, you are right, be wary of "thing, Japan"ism. But Japan is so useful.
>>22251190
>>22251193>>22251190You need to seriously log the fuck off and touch the grass, no one had thoughts like "my kitchen knife will out me as a faggot" until the internet. Delete all social media and block 4chan for a year at least
Repurposing this thread: r*ddit turorials on knife sharpening are all 30,000 words. What do I need/what's the process if I'm just a home cook and don't care about getting an edge fine enough that imperfections require a scanning tunneling microscope to see?
>>22251959chef's choice trizor xv
>>22251889>no one had thoughts like "my kitchen knife will out me as a faggot" until the internet.That's not true at all. Boomers live and die by how shiney their shit is.
>>22251959Whetstone. 1000 grit. That's all. Alternately you can send it out for sharpening a couple times a year. That only costs a few dollars.
>>22251959some kind of whetstone and a honing steeli use an old housebrick and the bottom of a ceramic cup.
>>22251959A double sided coarse/fine diamond stone and maybe an hour of practice. Best to avoid the pull through sharpeners, lots of knives and sharp things you can't sharpen with those and eventually you are going to have other things to sharpen. Spend the $50 on a good one and it will last your lifetime, cheap ones tend not to do a very good job of bonding the diamonds to the steel.>>22251970In the boomer defense here, most of that is just their doing upkeep and maintenance. Things tend to last longer if you take care of them.
>>22251959You need a 200-400 grit for whenever you need to aggressively remove material (e.g. removing a chip), an 800-1000 grit for normal sharpening and as an intermediate step, a 3000ish grit for finishing to a nice sharp edge (higher grit sharpness is very much optional, but a 1000 grit edge is a bit rough), a large diamond plate to flatten your stones (even the toughest ones dish sooner than you think and it *does* noticeably degrade their performance).You don't *need* a sink bridge but it's a messy job and they make your life easier. A sufficiently long 2x4 cut into two pieces with a wet cloth on top is all it takes. I made one and I am *not* a handy guy, but I do have a chop saw.There are all manner of naguras and stone cleaners and so on, but you should probably wait until you have your stones to buy any of those, because you don't yet know what problem they would solve. If you need to raise a mud to make your stone work, that's where a nagura or a small diamond plate might help. If your stone gets noticeably clogged, maybe a 'surfacing stone' will help. Etc. There's no point in trying to solve these problems before you actually have them, and they're unlikely to affect your ability to sharpen. Getting a decent edge is very easy to learn, it's getting a good polish on a primary bevel that's finnicky, or trying to get a "razor sharp" edge (which really doesn't matter on a kitchen knife)Also you might just get ""lucky"" like me and drop one if your hardest stones on the tiled floor, creating lots of little stones you can use to work up a slurry on your softer stones. You'd feel very silly if you had already bought something to do this.Also I do think more expensive synthetic stones work better. Stones are the worst place to save money, cheap ones will make you work so much harder to get the same results. On the other hand, if you drop them...
>>22251193>There's nothing gay or faggy about Europe at allkek>>22251201I have this onepiece dolphin cleaver I bought in Asia for like $12 and its one of the best knives I have by farholds an edge so good also, sharpen it once a year, says its german made, hard to tell in Asia, they'll just lie about that shit
You tell me
>>22252030thats gay as fuckjust use a brick
>>22252030I have no idea why anyone would deal with the headaches of water stones when diamond stones exist.
>>22252039Reaching for one must be like navigating a minefield, blindfolded.
>>22252085>headachesYou splash water on them. Oh no that's so much work!
>>22252039I have the same Cutco serrated slicer thing(the leftmost Cutco) but I found it useless (very old and the serrations were extremely dull) so I ground off the serrations and turned it into a regular knife edge, now I get lots of use out if it.
>>22252057I don't like having to work harder. I'd rather spend money.
>>22252140They used to have a non aerated saber looking thing from them... That they don't sell now.You ship your knives to them, and they sharpen, polish, and replace your knife if damaged... It's a forever guarantee. If you pick these up at a garage sale or something, Cutco will restore them for you, just have to pay to ship then to them.
>>22252085Theyre more enjoyable to use.
>>22252158>fragile>can't sharpen many steels>many tools eat them>need at least half a dozen grits to get a decent life out of them>have to soak your stones>need to flatten your stones>can't just sharpen when you need to sharpenSo much fun!
>>22252218Literally none of that is true aside from stones being relatively fragile. They may break if you drop them from 3-4 feet. You're so clueless you have never even heard of a splash and go stone. Lmfao.
>>22252218>fragileUh yeah, just don't drop them lol. >can't sharpen many steelsMost of the steels in question are not really relevant for kitchen knives>many tools eat themI wouldn't know, and it's not relevant to me. >need at least half a dozen grits to get decent lifespanI don't think this is true, I think 4 is plenty.>have to soakMost of the good ones these days don't soak. Soaking is a pain in the ass, I never buy anything that needs soaking anymore.>need to flattenTakes maybe twenty seconds and you can tell when it needs it.>can't just sharpen when you need to sharpenThis is the same complaint as the soaking one, and again, not a problem for me because mine are all splash-and-go.Maybe you should give them another try. They're better than you think.
>>22252140>the leftmost Cutcofuck me I didn't see the one further left. I mean the second furthest left Cutco
>>22252298A single 1-2k stone is all you need for sharpening if you stay on top of it. Adding a 400 grit stone for repairs is nice.A good stone like a shapton kuromaku will last the average homecook about 15-20 years and costs like 50 bucks. Some natural stones will easily last over 100 years. Significantly longer than a diamond plate lol
>>22252298>Uh yeah, just don't drop them lol.Accidents happen. >Most of the steels in question are not really relevant for kitchen knivesMost but not all and ceramic knives are reasonably common. These steels are getting more common outside the kitchen and probably will get more common in the kitchen.>I wouldn't know, and it's not relevant to me.Up until the Japanese meme started this was the only reason these stones were available in the west, they make sharpening things like gouges a breeze because their softness causes them to wear to the shape of the tool. All these stones were also very cheap in those days, prices went up rapidly as weeb culture established itself. >I don't think this is true, I think 4 is plenty.You mean 5, need one for flattening. Someone who limits sharpening to just their kitchen knives can probably manage to get a good life with 4 or 5 as long as they avoid ceramic and modern steels. >Takes maybe twenty seconds and you can tell when it needs it.Wasn't talking about the time required, just another needless step and another stone. >This is the same complaint as the soaking oneThose stones can't do much sharpening between splashes if not good rinses. Unless you are talking the very hard sort like ceramic, but those don't need flattening so I don't think that is what you are talking about.>Maybe you should give them another try. They're better than you think.I have have a good many water stones as well as ceramic, diamond and various other natural and synthetic stones, and I use them all. I do a good amount of woodworking with hand tools and have a wide selection of sharpening supplies to accommodate the wide variety of steels and blades I sharpen. >>22252316>15-20 years and costs like 50 bucksDMT Dia-Sharp will cost about the same and last the average homecook their lifetime.
>>22252342Still remarkably clueless. Enjoy your incredibly slow diamond plate after a decade or less lol.
>>22251203i like dexter for made in usa>i got this 6" one a couple months ago and now just use it for everything
>>22251190obviously you're a faggot no matter what knife you have
I love Jap knives.
>>22251190>are you a professional chef working 8+ hours a day in a kitchen>nothen use a serrated steak knife. chef knives only exist as a virtue signal.
>>22252356yeah this is what i meant by knives meant for industry. this is all anyone needs.
The other day I was visiting my mother and she was trying to cut a thick steak bone with a tiny knife. It wasn't even a chefs knife just some thin ancient knife she's had for 50 years. I asked her if she had a cleaver or anything bigger and she didn't. She cuts up a lot of meat, chickens and beef ect but she doesn't know better than just using a tiny knife. I was thinking about getting her something specially for cutting bone for Christmas. But I'm kind of inexperienced with this stuff myself. I searched for chinese cleavers but most said they were just for chopping veggies. Could I get a few recommendations for something that would be better suited for cutting through thick meat and bones but not so insane a 70 year old woman couldn't handle it. Under 100 dollars if possible would be great.
>>22252507Forgot to add, she uses those cheap sharpening contraptions and there is no way she is going to use a stone. I don't know if big cleavers can be sharpened with those or not. So something that is kind of low maintenance would be nice as well.
>>22252507Cleaver is probably not going to help your mom, most people who go at things with little knives are not going to feel all that comfortable taking a bone cutting swing with a cleaver.
>>22252514Do you have an alternative suggestion?
>>22252507the usual type of chinese cleaver >>22251224 are too light for anything bigger than chickens, a 70yo. lady should just find a butcher
>>22252516A new version of what she has been using for 50 years but only if it needs replacing. Small knives have advantages, easy to control and keep your fingers away from the sharp bits. The modern idea of kitchen knives is fairly recent and nothing about it is "proper," just one of many ways, each with their own set of techniques and advantages and disadvantages. My grandpa was a butcher, did most of his work with cheap 3" and 5" plastic handled mora knives and he worked more quickly with those than just about everyone I have worked with in restaurants despite their having the "proper" knife for the task. A lot of old people learned the techniques of doing everything with small knives, it used to be common.
>>22251190yes? you get one of the standard restaurant quality brands like victorinox for ~40$. they look rugged but generic in appearance.
>>22252507is she literally sawing bone or is she filleting? boning knives, what you use to cut meat off the bone tend to be thin. butchers use saws and shit to get through thick bones, not really frail mom approved implements.
>>22252561Well in the example I was talking about she had a thick 2 inch tbone steak and she was trying to cut through the bone but couldn't do it.
>>22252565does she source her own meat or something? I've never really encountered bone sawing needs in years of cooking. any meat item that out of the ordinary I'd be at a butcher shop that could cut the bone for me.
>>22252572She bulk buys half cows and keeps it in a chest freezer. She is generally pretty good about cutting up meat it was just this one instance I noticed she struggled because she just didn't have a tool for the job.
>>22252557Victorinox chefs knife is a scam. The knife is worth 15-20 dollars at most.
>22252583Look mom I posted it again!
I'm a cookJust get a stamped VG10 or SG2 gyuto>>22251959Get the SHARPAL 162N Eventually you will want a strop but just work on deburring on the two grits>>22251193Why not get a K-Sabatier or Lion Sabatier?That knife looks awful
>>22252557A bulbous plastic handle on a knife you use in your home reeks of poverty.
>>22252627why would anyone ever see the knife i use in my home?
>>22252650You are not understanding me. *I* would see it.
>>22252142it takes less than ten minutes every couple weeks to keep my knives sharp.actually used to have a set of stones but they got lost or broken when i moved in here and the price of new ones had tripled.only thing is its way more difficult to sharpen serrated knives but like most people i never really bothered anyway.
>>22252688>only thing is its way more difficult to sharpen serrated knivesNah, they are easier and more forgiving. Ceramic or diamond file followed by a few passes on each side with a normal stone to remove any burr. What makes them difficult is that people tend to ignore them until they are too dull to cut, and at that point they are fairly time consuming to sharpen and easy to screw up since you are removing so much metal. Sharpen them two or three times a year and they will only take a few minutes once you have the technique down.
>>22252627so get the metal handled ikea 365+
Thoughts on knife length? Most advice to home cooks says to use 9" chef's knives but I was never used them so I got a 6-7" santoku knife instead, but every time I use it I can't help but wonder if I wouldn't been faster on a longer knife.
>>22252703anon you should read the reply chain. i use a brick to sharpen my knives.its irrelevant really, i dont actually use a serrated knife all that often. i use a carving knife to cut bread.
>>22252721Length isn't everything, according to 9 out of 10 mistresses.
Can I sharpen both knives and chisels on a single combo stone or do I need different things for different purposes?
>>22252735brick works for both
>>22252594It's a fact. Sorry you got scammed lil bro.
>>22252721Depends what you're cutting with it. You can figure out how to do 99% of kitchen work reasonably well with a santoku if that's the knife you've got.
>>22252037>says its german made, hard to tellBut you can just look at it and see that it looks exactly like a Chinese-made knife. Any factory producing knives that looked like that in Germany would be a stain on that proud nation. And I'm not referring to the fact that it is a Chinese cleaver style of knife, although that does also hint at it not being German.It also doesn't say "made in Germany", which to me suggests they might be trying to get away with not-quite-actually-saying that it's a German-made knife (which would imply a proper steel and a durable construction, desriable qualities in such a knife)
>>22253121>>22252037And here's an example of the cheap end of mass-manufactured German chinese cleavers. It still doesn't look rough in the way a Chinese-made knife looks.
>>22252651how would you ever see my knife?
>>22252887would you like to elaborate on how exactly it's a scam?
>>22253163Not him but it costs at least 50% more than a lot of very comparable knives by other manufacturers of knives for industry that just have less brand recognition, and both cost much more than getting a knife at a garage sale
Just ordered this bad boy. How did I do?
>>22252721Do you really need more speed? The advantage of length in a chef's knife is that you get a good length of fairly straight blade for your slicing work and can still have a good sweep and the end for rocking on. Santoku is not for rocking and is essentially just the straight portion of a long chef's knife. If you also want to be able to rock you can get a short knife with a good sweep for that and it will actually work better most of the time when it comes to rocking on the sweep, but you need two knives. Personally I do almost everything with a 7" santoku and a paring knife, but it is nice to have something that can rock for when you need it. >>22252725Anon, unless you are same fagging, there is another anon in the thread and this is a public forum, we are not having an intimate heart to heart here. I was correcting you, it is what happens when you say stupid shit and I would expect you to be used to it. >>22252735You can. The one caveat is that woodworking tools are often made from steels which don't play well with soft stones and will wear them out in short order. Mostly don't need to worry about this unless you are buying high end chisels but there are also some cheap HSS steel tools which wear soft stones faster than I like.
>>22251201Your average Chinese restaurant is probably using cleavers for almost everything.
>>22253246I always wondered, what specific tasks are you running into where you are using a meat cleaver? For example, do you buy bulk cuts of meat and you need to cut them down into 10 steaks per thing you bought, using the cleaver to cut through the bone to make t-bone steaks? Or are you preparing a chicken thigh with the end of the shin bone chopped through? I know people use meat cleavers all the time in a home kitchen, but I've honestly never had anything on my cutting board that called for one.
>>22253282If you're chad enough you can use it for everything and be ready to murder bones or a home invader at a moments notice.
>>22253284No, a meat cleaver is not an all-purpose chef's knife like a Chinese cleaver is. Meat cleavers are much thicker so they can maintain their edge when going through hard ingredients, but the thickness makes them terrible for most other tasks.
>>22253291Only if you are a pussy that cares about clean bitch cuts. A man chops and lets God decide what his food will look like. None of that matters when it goes into your stomach anyways it's all the same.
>>22253292You need to be 18 to post on this website, lil bro.
>>22253282Cleaver is for chopping soft bones and through joints, would be terrible for cutting a big hunk into steaks or through most bones in beef. Cleaver is for going through soft bones (poultry) and joints, its weight means a good swing at a joint will just force it apart while the edge cuts through the meat. They are great for cracking already roasted bones before they go into the stock pot, probably what most home cooks use them for. >>22253291Thickness does not help maintain an edge, but it does make it easier to increase the bevel angle which does help with edge retention. Thickness in the western cleaver is all about weight and stiffness, and they really don't need to be all that sharp since you are using a good amount of force most of the time.
>>22251190pro tip: if you stop being a broke retarded faggot you'll stop caring about people recognising you as one
I spent an hour asking AI about chinese cleavers and came away more confused. I just want something that can slice veggies and garlic but is also strong enough to cut up a chicken and other smaller bones. Maybe a small rip chopped in half to make riblets. Is there a knife that can do all that for less than a hundred dollars?Or should I be looking at a completely different kind of knife? I just want something all in one that can do veg, meat and some bones. Does that even exist?
>>22253531>Does that even exist?No. You need a different knife for bones if you want to have a good experience cutting veg. Why are you chopping through bones anyway, maybe you just need to learn the joints?
>>22253578What's the point of a chinese cleaver than? I thought the whole benefit of it over a chefs knife was that it could handle cutting harder stuff as well.
>>22253620Chinese clevers are really good if you train yourself to use them, but it's not worth the effort.
>>22251959multipack of cheap chinese ass diamond plates from amazon. That's it. Start at a low grit and go higher. Whetstones do the same job worse and cost more. Watch a youtube video on how to sharpen (you just hold the knife and drag the edge across the stone while holding the same angle, there's no magic)and the biggest protip is just use a carbon steel knife because they're the easiest to sharpen.
>>22253531why are you pretending to be retarded. buy a 9 inch chef knife and shut up.
>>22251190Yeah
OP is a faggot as usualGet it together you homo
>>22253531>I just want something that can slice veggies and garlic but is also strong enough to cut up a chicken and other smaller bones.Just get two knives. You are asking for a knife to be thin and hard enough for comfortable mincing/slicing and holding a sharp edge, and thick enough for forcing it through hard bits, bones, etc. If you really only want one knife, this is what all those ~56-57 HRC medium-thickness chef knives are for—everything, but nothing well. But why does it need to be one?>>22253620The fact that they happen to look like our cleavers has nothing to do with their purpose. The advantage of their shape, as I understand it, is that they are good at scraping and scooping food to move it around.
>>22253670>OP is a faggotFuck.
>>22252615"Looks awful" aesthetically, or looks like it will be an awful knife? Strongly disagree on the former.
Caring what others think of your cutlery is very beta and effeminate, my guy. Use what works and what lasts. Age you a bougie chef that needs a razor for every task? You don't need to buy Shun. If you're a home cook, you don't need a whole set
>>22253531The chinese can split chickens but you'll need a real meat cleaver for pork ribs. The good news is you can buy three for $100 and just break a few on big bones.
Am I imagining it, or is this >>22251193 exactly the kind of knife a broke retarded faggot would own?
>>22253126This looks the exact same as the Victorinox cleaver. Just similar designs or do they get them from the same manufacturer?
>>22253282Cleaversbto me can do just about anything a chef knife can do plus more like using it as a bench scraper and things like that. Some people think they're manly or whatever but I just think they're really versatile.
>>22253881I think they all just copy each other.
I look down on everyone who refuses to switch to Japanese knives. They're simply better, and throwing a tantrum and calling them "cringe" and so on is not convincing.I feel joy when I use my knives from Japan. They are beautiful to look at, but they are more importantly beautiful to use, because they are so inflexibly hard. They slice exactly where I ask them to slice, with no discernible give or flex. If you have only ever known those wobbly things they sell in Europe and America, you will be surprised when you try a good Japanese knife. You will feel and know that you are holding a knife for the first time.
>>22253950get a BCC >>22251224 >>22252037
>>22253950AgreedAs a cook I've never had to smash apart frozen meat, cut into tin lids with a knife, break open lobster shells without a proper tool or cut bonesAll of those things people promote as the reason why you need a western chef knife just don't happenNow personally I use a laser grind and yeah, I'm sure one day I will get a chip but I accept that for the performance gain
>>22253668Nice
>>22253950>I feel joy when I use my knives from Japan.I feel joy when I use my German chef knife.>They are beautiful to look at, but they are more importantly beautiful to usesame>because they are so inflexibly hard.what hardness is your knife?>They slice exactly where I ask them to slice, with no discernible give or flexThat is every chef knife I have ever used regardless of origin.>If you have only ever known those wobbly things they sell in Europe and AmericaI have never known a wobbly knife of any kind. You don't need to buy a Japanese knife to get something that doesn't flex or wobble.
>>22255248>what hardness is your knife?Tell me yours first so I can Price-Is-Right you
I got some Zwilling knife, I sharpen it with a 1000 grit stone, bla bla Rockstar or something but it pisses me off because when I use it 3 or 4 times it's kinda dull again. Then I hone it and sometimes it's sharp again and sometimes it isn't.Is zwilling just dogshit? It's says friodur steel or something.
>>22255409Also, I forgot, I tend to cut stuff very fast and with a German chef knife it doesn't cut all the way through, so I tend to use blade near the handle to cut stuff. Can't I just get a fully straight blade? I don't even really understand for what use a chef knife is curved.
>>22251190i just buy whatevers on sale at costco. i get all my shit from costco actually.
