Should I get it? I just want one workhorse, I'm using a cheap costco knife I got like 4 years ago, I don't do tons of work maybe 20 mins a day

try sharpening your existing knife
electric sharpeners are pretty good

>>21439185
I thought electric sharpeners destroy your knife?
I have a whet stone and have sharpened it before but I hate the bolster

And for the record I have used the OP knife in a store and I love how it feels

>>21439191
all that matters is that the knife is sharpened somehow
using whetstones is better, but it takes 40 mins and most people dont bother

The jap knives may be too brittle and get chipped easily, but the idea of using a knife that feels good is fine.

>>21439191
use a honing tool first if you don't have one already. there's no need to pay $50, let alone $130, on a santoku knife unless you plan on keeping it as an art piece
if your knife really is shit and can't be improved by honing or sharpening then get picrel instead. there's also a version with a delrin handle if you prefer that

>>21439177 (OP)
what in the fuck are you cutting? i got a knife set that cost like 25£/32$ and had them for years.

>>21439177 (OP)
My Global is fine but seems to chip a bit easily even if I'm careful with it.
I'd get a Mercer like anon above said if I were you, I have the 10.5" I paid 40 bucks for and it's a beast

both of those look good

I got the overpriced western kind and it's annoying how much things stick to the blade and also the curve is annoying, not cutting through things unless I rock the blade each time

>>21439213
I can't find one that isn't cheap chinese shit so I don't have a honing rod

my knife is great i just want something good i can take care of

>>21439177 (OP)
https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B00WEHFU16
Just get a literal chef knife?
>I cook 2 things a week I'm going to buy either a chinese knockoff knife or a $300 jerkoff knife
How about instead of that, you just get a normal chef knife. Victorinox knives are workhorses. They take a lot of abuse, keep cutting things, and last for many years.
Before you get an expensive knife, as a knifefag, learn to sharpen a cheaper one first.
Really it's all the same it's just a sharp-edged piece of metal not exactly rocket science.

>>21439259
I don't want a poison handle

I cut for 20 mins a day it's not 2 things a week

I have a mercer 8 inch chef knife and I don't really like it, it wedges easily and the fit and finish is just ok
I think the Fibrox 8 inch is probably the best option
Also learn to sharpen
It doesn't take 40 minutes to sharpen a knife, that's only if you're trying to sharpen an extremely dull knife on a 1000+ grit stone
I have the Sharpal 162N and it takes like 3 minutes to sharpen on it

>>21439260
It's a plastic handle are you a retard?
Honestly haha... that global isn't expensive enough for 20 minutes a day.
You probably need to spend at least $500

>>21439267
we won't get anywhere if you think poison is fine to use with food so i'll concede and let you win this internet argument, you can add it to your tally

I can't believe we almost made it a dozen posts in a knife thread before an autistic flare-up

>>21439255
Good news, Mercer and Victorinox have good honing steels too
>>21439260
Mercer and Victorinox knives are commonly used all day, seven days a week by line and prep cooks without needing much but a daily hone. They won't let you down like whatever chinkshit knife you're currently using assuming you treat them like you should.
Also wdym "poison handle"? Are you scared of plastic and resin?

>>21439265
Nah it's not expensive enough for someone who does 20m a day.
They're a true professional and they need a very expensive knife.
I'm thinking like a full custom Damascus steel to really chop those supermarket tomatoes.
Minimum spend of $600-1000 honestly, otherwise OP will get ripped off
>be me
>retarded chef who only has 1 michelin star
>not 2 or 3 because I'm a retard who can't afford more interior design yet
>use victorinox knives because I'm a faggot retard
>OP corrects me and tells me my knives are for idiots
Based.
OP you need to spend a LOT of money for a knife. A LOT. Like THOUSANDS.

>>21439265
Btw I wish I had gotten a standard whetstone like a King or Shapton instead of the Sharpal
A Shapton will last longer than a Sharpal and flattening them isn't that hard
Also sharpening on diamonds has a horrible sound unlike a water stone
Anyway in my country I could get two Shaptons for the price of a Sharpal and I'd just go with that but your country might be different

>>21439275
no anon you don't understand, if it isn't damascus steel from a cursed edo-period katana with a solid diamond handle then the blade literally will not cut food

>>21439275
>>21439281
this circlejerk is lame but i get it, 2 hours a week isn't a lot but yea compare it to most people that just microwave food 3 times a day

Has Damascus been ruined for anyone else?
I just associate it with cheap shit knives now and so even when I know the knife has been handmade I can't help but think it's gaudy and cheap

>>21439177 (OP)
https://www.nesmukknives.com/
You need a Nesmuk knife, OP.
https://www.nesmukknives.com/products/nesmuk-exklusiv-c150-chefs-knife
I suggest the c150
$6,400.00
With an arduous 20m a day of labor you must invest only in high-quality knives for superior chefs like yourself.

>>21439283
DO NOT INSULT OP YOU FUCKING PLEBEIAN.
YOU DON'T KNOW HIS FUCKING STRUGGLE.
HE BREAKS DOWN CHICKENS, CUTS MUSHROOMS BY THE THOUSANDS, HUNDREDS OF TOMATOES A DAY.
"PLASTIC HANDLE"

DO NOT RECOMMEND A GOD-BEING LIKE OP WITH 20m of GODLY LABOR A PATHETIC "PLASTIC KNIFE"

ARE YOU A RETARD?

HE IS A SERIOUS GODCHEF.

$1000+ KNIVES ONLY, YOU FUCKING IDIOT ASSHOLE

>>21439287
i'm op dork

>>21439286
There's also that most of the knifemakers I watch on youtube hardly ever make anything else with the entire comment sections creaming themselves about making every fucking thing out of damascus and it's getting damn tiresome

>>21439289
DO NOT FUCKING EVEN SUGGEST THAT YOU CAN USE A KNIFE THAT IS LESS THAN $1000 YOU ARE THE BEST CHEF EVER AND YOU NEED EXPENSIVE KNIVES.

>>21439289
>be me
>only 1 michelin star
>tell OP to get a Victorinox knife because I'm a stupid niggerfaggot who only earns 1star (lel what a retard might as well kms)
>he tells me it's stupid
You are correct and I am kneeling to you.
Teach me.
How do I learn your ways oh great OP.

>>21439297
>don't want plastic poisoning in my food
>anon goes on schizophrenic character assassination rant
lel

>>21439297
do you enjoy the taste of ball sweat and helmet cheese?

>>21439177 (OP)
Oh shit it's the greatest chef on /ck/
Yeah honestly don't get a normal chef knife go with something very expensive or something that youtubers recommend.
I find youtubers tend to be more knowledgeable than actual chefs.

>>21439299
You are LITERALLY a retard who says "science words" but could not for the fucking life of you actually do any real cooking or science.
God damn bless your boss for hiring a retarded baby.

>>21439302
>Oh shit it's the greatest chef on /ck/
the only chef on this board is bourdains machine spirit.

>>21439303
implying science is anti microplastic
keep trying i guess

I refuse to buy a fibrox in case I start to use it exclusively instead of my expensive Japanese knives
Whenever I see the row of fibroxes on the magnetic knife holder in every restaurant I've ever set foot in my willpower diminishes though

>>21439306
Anthony Bourdain can't cook he can only do heroin, pretend to have something to say despite being a dumb jew, and kill himself.
Behead all those who idolize TV celebrities.

>>21439313
>Behead all those who idolize TV celebrities.
your words, not mine

>>21439204
Whetstones only take like 2-5 minutes if you don't have an insane skill issue, or over the top super steel knifd.

>>21439260
Victorinox are only worth about 15 dollars overpriced knives.

The guy is still seething from the last knife thread. Kek

>>21439346
which guy

>>21439356
The seething knife thread guy
Dont pretend you dont know him

>>21439359
I'm OP and don't use this place so yea just wondering

>>21439356
The guy who didn't know what food release meant and kept saying his 1 dollar flea market steak knife could do everything a handmade gyuto could do and probably better.

>>21439365
ah, so it's you

>>21439365
how funny
>>21439375
guessing this is him then

>>21439381
No one would make such a stink about a nice thing they know nothing about after getting so badly btfo like a month ago. Lol.

I ordered a new knife called a honesuki. It is specifically made for cutting up whole chicken/poultry. It will arrive tommorow. I'll show it off I guess.
I'm learning how to make yakitori and I thought it would be fun to have a nice knife for it. Ill be cutting up a LOT of whole chickens soon. :D

Since the knifetism squad is here do you guys have recs for a kiritsuke?
I really like that blade profile but it seems there aren't that many of them

>>21439411
Munetoshi if you want something cheaper. Really good grind and a thin blade. I have a munetoshi petty from him that is pretty nice. It's a nice shape.

I want to thin my knife but idk what I should use

>>21439417
Low grit diamond plate then you can polish it back with a whetstone progression. I like atomas, but any sintered plate will do.

>>21439415
thank you fren

>>21439428
Won't that wear them down a lot?

>>21439449
Sintered diamond plates can take it. You could use a belt grinder, but you'll probably fuck your knife.

>>21439177 (OP)
I was a butcher for over a decade and legitimately don't understand why people shell out top dollar for these "top shelf" knives.

I had a set of Victorinox and that was good enough for me. It just seems so ridiculously gimmicky to me.

>>21439177 (OP)
I like a Chinese cleaver. Cleaver master race.

>>21439459
Have you tried a nice gyuto? They perform significantly better than a vic in just about every way.

>>21439459
>top dollar for these "top shelf" knives
Breh, Global is like the very low end of mid-tier knives and I'm probably being very generous

>>21439459
Autism and post-purchase rationalization. This being 4chan, the place is filled to the brim with those kinds of people

>>21439468
>>21439459
Victorinox are so thick behind the edge. They're specifically designed so that careless wagies can't damage them easily at the cost of major cutting performance.

I've been a homecook for well over a decade and my high quality handmade knives greatly improved my overall cooking experience.

I don't get why these anons can't understand that using great quality tools makes your job more enjoyable. A couple hundred bucks isn't even a lot of momey for something I use multiple times every day. A great knife can last you decades!

Maybe they have never used a quality tool before and have no frame of reference for such things?

>>21439468
>Post purchase rationalization

I'll be real with you. I've never bought a single "work knife" in my life. Once or twice a year, they'd just provide 2 or 3 new Victorinox work knives.

I liked em. They were good enough.

I have those and I have a couple of Buck hunting knives. I never understood why anyone pays more.

Like seriously, what is superior with one of those top shelf knives. I'm legitimately trying to understand here.

>>21439508
You get to call other people poor on the internet, and it looks pretty on your knife rack. That's about it.

>>21439177 (OP)
Anon, no. Just get a good whestone and your cheap knife will do just as well.

This is the one I recently bought and it works so well I don't think I'll ever need a new knife again:
https://www.amazon.com/DMT-D2C-Dia-Sharp-Diamond-Mini-Hone/dp/B000J67HNI

>>21439177 (OP)
Yes, you should get it. It's OK to own nice things that make us happy. Post pics of your first meal when you get it, Anon.

>>21439260
Everything derived from nature is natural. Oxygen is poisonous. Buy a synthetic handle knife from a reputable company and don't worry about it.

>>21439213
I'd recommended the delrin handle because I have one with the neoprene and it's got an air bubble underneath that's a little annoying.

>>21439255
Idahone makes hones in the US

>>21439177 (OP)
>I just want one workhorse
Then, it'd be a 10in or 8in chef's knife. You want the rocking of a more curved edge. This one is almost a Santoku shape, more for precision slicing, actually more of a hybrid. As a workhorse, it'd only be okay for 1/2 the jobs, and is only replacing a small paring knife for tasks.
Being dishwasher-friendly with the handle, is a plus for santizing, but I pretty much hand wash my knives of this size.

>>21439213
>mass produced stainless knife
>an art piece
lol

>>21439579
pretty sure I have an idahone dangling in my kitchen, they're not that great outside of extremely niche use cases plus "idaho" = they're probably made by some aryan nation freaks, avoid

>>21439177 (OP)
>20 minutes of work
Do you care about what the cuts look like? You can use a serrated steak knife and it'll last forever doing that little work.

>>21439672
People are absolutely seething about the fact that you can pay a little more money to get a better performing knife.

I bought a few of the Zwilling equivalents after using a Global Sai for a few years. I prefer the Zwillings.

>>21439191
If you're looking to replace your knife, what does it matter if sharpening it destroys it? No tool lasts forever. Sharpen it until it can no longer be sharpened, then replace it.

>>21439177 (OP)
My Wusthof Classic 10" chef's knife has been absolutely solid so far for 6 years
I sharpen it with whetstones like every 2 years
Honing steel like 2-3 times a week
I cook 4-5 times a week

>>21439468
It's also filled to the brim with sour grapes neets, funny isn't it

>>21439204
>using whetstones is better
Yes, but then you have to be consistent, unless you also get a angle guide.... which is what most sharpening systems are

>>21440328
It is not difficult to do that. You can feel the edge on the stone to check if it is aligned.

>>21439672
>extremely niche use case
Like honing german stainless, vg10, and carbon steel? Because it works great on those for me.
>aryan nation freaks
Watch out for the boogeyman, hon.

>>21440128
I don't know why knives trigger this commie-tier "you don't *need* a nicer knife, comrade" response when people spend a shit ton on other unnecessary goods that don't even serve a purpose.

>>21439177 (OP)
get a mac instead
similar price if not cheaper, global knives are junk and i despise the handles

>>21440128
I don't know who "people" refers to or better than what knife. better than a global? better than a mercer? better than some totally random knife that I'm supposed to read your mind to know? this is such an off the wall comment I don't know how to respond

>>21440621
no I mean like your edge is not too thin, not too thick, sharp enough, but not TOO sharp but not too dull either

>Watch out for the boogeyman, hon.
you sound like the kind of person who would be too scared to set foot in a big city

>>21440644
that was not well worded, I guess all I'm trying to say here is that if my knife is sharp enough where an idahone is going to do me any good, I'll likely just keep using it until it's not, and if I've got a situatoin where I need my knife to be at its absolute screaming max sharpness ever, I sure as hell am not reaching for the idahone, maybe they make sense if you're a bassoonist or something but for kitchen knives they seem very pointless to me

I've been a miser for a while and am in the mood for a somewhat fancy knife I wouldn't need to baby about rusting.
SG2 or Skibidi11?

this *is* an idahone right? it doesn't have any markings on it so I'm not sure

>>21440665
aus10

>>21440644
And you sound like you're afraid of some people who live surrounded by trees.
Do you see how dumb you sound yet?

I nake a few passes on the hone when I see a reflection from the edge where it's rolled or maybe hit something hard and it keeps me from having to sharpen too often.

>>21440644
If you read the thread and had at least average intelligence you would be able to figure it out, TARD.

>>21440644
don't rile up the knife autist any further or he'll call you poor and retarded

>>21440745
looks like he already called me a tard but waiting on the poor part... or maybe that was in his earlier comment, I'm still not sure who it was meant for even if he technically quoted me

>>21440630
mac??? like mac book?

The knifelet's jimmies have been rustled. Meltdown day no. 2?

>>21439177 (OP)
https://a.co/d/3GRUdKI

>>21439308
I hate delrin. Feels like shit. It'll get nicked and end up with spurs all over it. There's no reason to deal with that outside of a restaurant. Pay a little bit more for the wood handle on your victorinox. You'll appreciate the knife more.

Let me guess. You need more?

>>21441164
I kinda hate shun knives after handling a few real handmade jap knives.
That tree knife looks pretty sweet. Is it from a local bladesmith?

>>21441168
It's from LAS
https://las.sklep.pl/
Though I bought this one on
http://polishcustomknives.com/
The handle is stabilized maple burl which is very pretty. It was definitelly a toy purchase.
I quite like my Shun knvies. The handle is great, it's super thin, letting it slice great, and makes sharppening easy and fast. Being stainless instead of cabon steel is a boon as well.

>>21441116
tracking + referral
fuck you

>>21441164
Id need a thin long knife to remove silverskin from meat + serrated knife for stuff like tomatoes and bread

>>21441263
Relax saar. The link is from my amazon app.

>>21441313
****** would not understand the concept of referral links and tracking, idiot

>>21439177 (OP)
>just want one workhorse
8 inch wusthof. get one where the grind on the blade goes all the way down the blade, not one with that ugly ass "butt" just before the grip.

For me it's a kiwi knife sharpened on shapton stones
1000 grit is all it needs but a 220 grit takes care of dents

>>21441851
Based.

Bump.

>>21440758
>mac??? like mac book?
Yep, MAC is a knife brand. Pretty well known in professional circles, not as pretty to look at as others but very well made.

How good are Xinzuo knives?

>>21441164
Opinions on magnetic knife holders??? Are they meme or are they really convenient, I've been battling myself about getting them for 3 years at least

>>21440758
no like mac cosmetics

>>21439259
My 7 year old Victorinox is still sharp enough to shave with. Honestly I am shocked at the durability. All it takes is honing for 30 seconds before I use it. I’ve only taken it to a stone on the handful of occasions my wife did something dumb and blunted the edge.
My only gripe is that I got the rosewood handle and it’s starting to delaminate from the tang from years of exposure to moisture. Pretty sure the plastic one would last a lifetime.

>>21444808
>my knife that i sharpen is still sharp
cmon bro...

>>21444788
They're better than a knife block in every way

Is it normal for a western chef knife to have a little bit of curve in the heel?

>>21445088
wdym? can you provide a pic?

New knife. Honesuki. Single bevel made for deboning and poultry.

>>21445132
Uh there's a slight curve in the heel of the knife, a curve meaning it's not totally flat
When I put the knife on the chopping board the back of the heel is slightly raised from the chopping board

>>21445168
No. That's from bad sharpening practice. You should grind that down and resharpen the edge.

>>21445176
Yeah ok
Idk if I caused it because I ground the entire blade down to fix a chip as practice but now the blade is going to be very thick behind the edge

>>21445193
Yeah, you probably did. It happens when dummies use pull through sharpeners incorrectly also.

You'll need to thin the blade out. If it isn't too much of a bump you can grind it past the rest of the edge at an upwards angle and you won't need to thin, but you'll lose out on a little length.

>>21445197
It's about 2mm so quite a lot
Should I just ditch the diamond plate and grind it on sandpaper?

>>21441164
I love having a serrated drop handle knife for breads and even tomatoes.

>>21445201
If you have a 400 grit diamond and use a lot of pressure it should go pretty quick. Sandpaper gets worn out really quickly when grinding hardened steel.

These are the best knives I have ever used. I have had them for 2 years and never needed to sharpen them, and I use them almost every day.
Guess how much they cost. Hint: you're all being scammed

>>21446147
$10 for the thai chef's knife
$5 for the paring knife

1. I like to know what kind of steel my knife is made from beyond "stainless"
2. I prefer forged knives to stamped knives for superior balance
3. I don't like wood handles personally
4. Any knife will last for ages if you just use them for personal meals, use a honing rod, and don't just throw them in the dishwasher or drawer like a tool

but yes anyone who paid more than ~$50 for a knife for the sole purpose of utility was scammed

>>21446166
Very close, it was $8 and $2.50 (dollarydoos)

>>21446181
>dollaridoos
where from, dog

>>21446189
Yuen's Market

>>21446198
they got all the shit. thanks anon

>>21446147
My parents have those and they feel so flimsy and flexy and horrible.

Bump

op here why do you keep bumping this it's not even interesting anymore

>>21448108
Nice knife.

>>21448115
/ck/ has a required quota of people saying their dollar store chinesium is just as good and others calling the former poors before letting a knife thread die

>>21448124
My knife's bladesmith spent 10 years learning how to grind the bevel.
The edge.
THE EDGE!

>>21448156
Pathetic. It takes Japanese sword polishers 20 years apprenticeship to even consider working a real kahtahnah

>>21448115
Bumper here. Knives are cool.

>>21448238
what anime is that

>>21448244
https://youtu.be/L96VbQ9ytWk?si=SlVqvXQHhej--nkb

>>21448244

>>21448249
Oh thanks, I thought it was the girl from MHA

These global knives are too light, the edge is too aggressive and the blade profile is awkward.
It's a fake sushi knife. I owned a full set for years, they were my backup knives, sharper but didn't hold an edge very well. lighter but awkward. saved them for fine work

>>21441847
This is the kind of knife I'd recomend.
The profile is much better and I can tell that just by looking at it, you could actually cut herbs with this, actually make a rocking cut because the point drops, the spine has enough weight to do a pumpkin, no bullshit vegetable cutting groves.

You use this for ten years, it can loose 3cm from it's profile, ten years later it's still got the same profile it's just two cm too short.

I don't know about the steel these are made from but this is the kind of knife OP wants. classic profile, heavy, fairly long, workhorse. you get a victorinox paring knife for $10, a bread knife from wallmart, a $5 kiwi for razor cuts, and a decent vegetable knife and you're set.

>>21446147
These knives are easy to sharpen but only hold a rough edge, the flexible blade makes them totally unsuited to route work, its not even safe to use them for heavy work.

I own one, everyone owns one, they are for razor cuts, but that's all you use them for.
>>21446166
These are laminated steel, so only hold a rough edge. I sharpen mine on the bottom of a coffee cup for that reason and throw it in the dishwasher. laminated, $5 knife, doesn't matter. I had it 5 years it's still a crap knife. It's a razor edge so you use it for razor cuts, something like cutting a terrine, cutting salo, cutting a jelly. for really it's just a $5 knife you can sharpen in two seconds where all the other $5 knives can't be sharpened at all.

Good morning! Foot knife is best knife thank you. All other knifes are shit. I bet you cant even cook a good rogan josh, cooklets, bloody bastards.

>>21439464
What cleaver(s) do you have?
I have a meat cleaver and all maner of chef knives but a veg cleaver is the last style I don't have.
I almost want a 7" one so it's lighter plus I already have a few 8" knives. Is that silly?

>>21448669
the steel on wusthofs is generally great. it holds an edge better than any other kitchen knive ive owned, is soft enough that even a reasonably priced knife steel will deburr it easily, and is easier to sharpen on a diamond steel than ancient gerber 500 (shits stupid hard).