Thread 21546089

what's the final solution to kitchen knifes?

>>21546089 (OP)
it aint a fibrox, thats for sure
overpriced, shitty handle, ground like a hatchet

Random knife you found at the thrift store or got handed down and sharpened at home. If you buy any cookware or utensils new you might be retarded.

>>21546089 (OP)
big flat chinese cleaver you make yourself out of a railroad spike in your hobo chair furnace
https://youtu.be/9XO1rE7v44g

>>21546089 (OP)
Just having and maintaining a couple decent knives, and knowing what they can and can't do well. Knives don't need a final solution, they are just useful tools.

>>21546089 (OP)
A whetstone

I think it's mid-range Japanese knives. I have a fibrox like that one and it's ok. I bought a Japanese nakiri for around 100 bucks and haven't sharpened it a single time in 2 years and it still goes through onions like it's nothing. Will probably get a regular chefs knife next.

>>21546089 (OP)
Whatever knives you have right now, plus a honing rod, magnetic knife rack, bamboo/wooden cutting board, and whetstone. Anything else is bloat, especially in a non-industrial setting.
If you REALLY need a knife then any forged half-bolster knife from Mercer/Wusthof/Zwilling/Victorinox will do the job equally as good, but Mercer or Victorinox are way cheaper so get one of those

>>21546089 (OP)
the final solution

whetstones are a meme

I got pissed off a few weeks ago and went to town on my cutting board with my chef's knife. I've straightened out the majority of my knife except the very tip is still bent at a 70deg angle. Any idea what to do with this? Just trash it or is there some way to circumcise this $90 10" chef's knife and still get some use out of it.

>>21546401
It probably dun goofed. There are professional knife sharpeners, look if there's one in your area. Don't think they can repair a 70° angle though. Enen if they can it'll prolly cost you half a knife.

>>21546389
Pull throughs are the real meme, honelet. Sorry you got filtered by a rock...

>>21546389
Those destroy your ability to use a honing rod.

>>21546401
What kind of knife is it? If the steel is on the softer side you can try using a hammer and tapping the bend out.

>>21546533
One of these

>>21546543
>high carbon stainless steel
I hate it so fucking much when they do that. Might as well just write "metal"

>>21546543
Yeah just put the knife on a piece of flat metal and smack the bend out.

>>21546425
>>21546425
I got better thing to do with my time. Like cooking

>>21546389
>look mom I posted it again

>>21546401
I’ve never understood idiots that “rage” and break their own shit.
Like a giant toddler throwing a tantrum.
It was cringey in high school when kids would break their hands punching walls and shit because they were upsetti spaghetti, I can’t imagine flipping out like that and expecting to be taken seriously as an adult, let alone in the name of it, ahah.
I hope a good portion of those that do sit at home and ruminate upon how fucking stupid it looks, because we’re all laughing about how you sperged the fuck out.
Nobody thinks you’re hard lmao

>>21546579
Filtered by a rock.
Takes 2 minutes to get your knife razor sharp and then you save more time with easy cutting and have a better cooking experience overall. Pull throughs reduce edge retention, so youll spend more time using it than a stone in the long run.

Really low IQ post, bud.

>>21546098
honestly this, at home?
I’ve been using the same shitty $30 fabreware knife ever since my brother left it when he moved across the country a literal decade ago.
While I know full well that it’s a garbage knife, I love it.
The old gal’s sturdy, just one bigass piece of metal.
Special knives for specific purposes, sure, but as a daily driver it’s all I’ve ever needed.
I keep it sharp, that’s all that matters, and I’m gonna ride the damned thing until the wheels fall off.
I’ve become so familiar with the grip over time that it handles better than some of the nicer ones I use for work.
I should text my brother and thank him.

>>21546613
Shitty knives are always very thick behind the edge. Unless you thinned the knife it does not perform as well as higher end knives. Do you need that performance? Probably not, but it is there for you in a nice handmade gyuto.

>>21546608
I use a sharpening stone 2-3x per year and a pull through that my little sister gave me for crimbus one year, mostly so I can honestly tell her I use it all the time.
I know they’re kind of a meme, though I didn’t know about the edge retention bit.
Is there any truth to that, anons?

Also this might be an unpopular take, but honestly I appreciate the pull throughs as a concept because they allow daft fucks that would be otherwise hacking fruit/chicken/whatever apart with their old as fuck steel popsicle stick to enjoy the sensation of cutting something with a decently sharp knife, helping them to realize that cooking doesn’t have to be the total pain in the ass that they imagine it to be.
Overall I think they’re a net positive.

>>21546608
>2 minutes jerking off a rock
Or
>10 seconds pulling through a little V

A truly difficult decision

>>21546616
I just meant the ease of use, a combination of speed/accuracy/overall functionality due to my familiarity with the particular tool, but I do understand your point.

Diamond encrusted sharpening rod is the meta

>>21546608
this is you in 2 minutes.

>>21546631
No, he's retarded. Most people aren't spending any more than $40 on a kitchen knife, so a pull through is more than adequate. Unless you're working in a commercial kitchen there is literally no need for a high end knife

one that doesn't have a curved edge
one that has those pockets so things don't stick to it

>>21546524
well then i guess ill just have to keep the pull through instead of throwing it away and replacing it with a honing rod for no reason

what a shitty thread t. op

Heard this mentioned in a youtube video, chef said he has like 9 of these, thoughts? Im thinking of buying one. This or a santoku from wusthof

>>21546636
does the 10 seconds pulling through a little V fill the void of my non-existent personality?

>>21546849
are you paying 100$ extra for the green color or what

>>21546874
Same price for the black handle

>>21546593
Yes yes we're all very proud of you for having perfect control of your emotions like a sociopathic aspie. I did it in the privacy of my own kitchen to blow off steam, I wasn't doing it to look hard faggot.

>get job working in kitchen for first time earlier this year
>everyone is using high HRC, VG-10 or SG2 Japanese knives
>not a single fibrox
You guys lied to me

>>21546986
>having control of your emotions is for aspies
You are unironically a subhuman dude

>>21546997
Sorry you've never felt so strongly about something that you had a physical reaction. How many SSRIs do you take daily?

>>21546095
Fibrox is a great beater knife. It performs good enough for anything other than fine dining prep and you don't have to baby it in any way.

>>21546849
Looks like the same knife as something like Misen or Made In. All those social media places probably just buy the same knife from China and upsell it. It's the same quality as Victorinox or Mercer, just save money and go with either of those.

>>21546113
Chinese cleavers have been more of my go to knives these days. Have some Alibaba one that cost like $25 and is the brand that's their version of line cook's first knife. Doing more detailed work with it takes some getting used to, but it acting as a big bench scraper is handy enough to overcome it's cons.

I'm not sure kitchen knives really need to be solved.
>>21546098
>oooh look at me I only buy my stuff at fancy thrift stores because I'm a pretentious twat

>>21547040
Thanks anon about the knife suggestions... not trolling btw my home is /tv/ so I don't know much but mainly wanted to buy someone a good quality Chef knife

>>21546995
Knife threads on /ck/ are coping poorfag central

What are you guys' opinions on carbon steels?

>>21547211
theres other types of steels?

>>21546656
>he doesn't use the honing rod everytime he uses his knife and sharpen it with a stone 2x a year.

>>21547224
Yes

>>21546089 (OP)
>Be chef for last thirteen years
>Only ever bought one knife, a victorinox, one oil stone with a fine and a coarse side, and one honing steel
>Same knife thirteen years later is still razor sharp, only sharpen it once a year, chiffonade basil without bruising
>Peers throughout the years all fell for the expensive knife meme but none of them ever knew how to properly maintain their knives
>50 year old perpetual line cooks bragging about their dull as shit wusthofs while my old faithful victorinox out performs them any day of the week

>>21547282
How many times have you needed to thin it?

>>21546089 (OP)
I love this 10 dollar piece of shit sloppaknife like you would not believe. I wish it was a inch longer but the handle is just right for my hand.

>>21547048
>fancy thrift stores
Are you retarded? Thrift stores have nothing but cheap crap nobody wants

>>21546089 (OP)
It's *knives*.
And your question lacks clarity. Not sure why people are humoring you and responding at all. Knives are not an issue in need of a "solution".
Why is everyone except me a totally stupid retard on this board? There are maybe four other anons TOTAL whom I respect here.

>>21547011
>>21546986
lol, why are you trying to normalize losing your cool and destroying things? You fucked up. Learn from it and don't do it again. Don't fucking double down and try to justify it as some "normal" response, and add that those who don't lose it and smash their possessions are somehow inferior to you. It's the other way around.
There are people you can talk to about those types of things. But you need to admit that it's abnormal and detrimental. We already know it's detrimental because you're here whining about the knife you've destroyed during your emotional outburst.
People share videos of savage tards smashing flatscreens over sporting scores because it's not acceptable behavior. You do know better. Stop defending your actions.

>>21547224
There *are* other types. Not is.

>>21547851
thats one perspective, likely a virgin perspective.

>>21547864
are you mentally ill?

>>21547872
No. I'm overly formal and I follow the rules you're flouting with that very post. If I am mentally ill it's not related to calling people out for writing like morons.

>>21547862
Yeah man we get it, you've never had an emotional outburst. I never said it was normal, but under some circumstances it's understandable to vent out anger on something. Something like this I do maybe once every five years. Better than whatever bottled up incel rage you may have waiting for an elementary school.
Have fun meditating every time something upsets you, I'll keep keeping on.

>>21547134
Absolute fact. I recently got a single bevel honesuki and the knife debones chicken like an absolute dream.

>>21546642
Cope harder and stop projecting.

>>21546636
>2 minutes AND 10 seconds of cope posting

>>21547878
Your gay

>>21547211
I prefer high carbon steel for kitchen knives because it sharpens very easily. High hardness knives that have really good heat treats can hold more acute edges better, which means noticeably easier cutting.
Maintenance is a non-issue if you are not retarded.

>>21547870
Where the fuck do you live where thrift stores consistently have nice things? I live in an area where old people go to die and even the thrift stores here are mostly full of crap nobody wants

>>21547048
I'm sorry you got scammed and fucked buying new, anon. It's okay though, your Japanese knife that was folded 10 thousand times and blessed by a shrine maiden is totally 0.01% better at cutting tomatoes during a full moon on a Tuesday than my no-name shit.

>>21546616
That's a good thing. It spreads what you're cutting and assists in separating the parts.

>>21547910
>>21547903
Is there anything you guys think I could improve about this?

>>21548697
Ergonomically, blade shape, etc.

>>21546986
I’m the dude that you were replying to.
While you can’t control how you feel, you can control how you react.
I bet you blamed someone else when you raged on the line, too.
These types of people are the ones that say “reeeee LOOK WHAT YOU MADE ME DO.”
Just taking no accountability whatsoever.
Grow the fuck up, dude.
Losing your shit is fine, it does happen from time to time- but there’s a huge difference between popping into the walk in and screaming “god fucking damn it” hard enough that you pop a blood vessel in your eye (because it’s cathartic), saying a quick “sorry about that,” and then getting back to work and finishing your shit, vs. sperging the fuck out breaking shit, inconveniencing others AND yourself.
And probably yelling at/ blaming your co-workers, let’s be honest.
It shows a ridiculous lack of foresight, consideration for others, and maturity.
Yeah, we all get mad.
It’s an acceptable emotion.
How you handle that emotion is what separates the adults from the children, and more so the mentally healthy~ish from the accountability dodging lunatics.

>t. cited the absolute most I’ve ever lost my shit at work and it took 30 seconds tops, I didn’t inconvenience any of my fellow kitchen m8s, and I was able to get right back to it.
That was not a moment I am proud of, but I handled it MILES better than what you described in your previous post.

>>21548697
The end of Handle to choil distance is a little short imo.
The handle would look nicer if you put a couple mm of taper on the whole thing and made it a bit longer.
Cant see the spine and choil polish from the pic, but those should both be nicely rounded for maximum comfort.
Blade shape looks good.

Post choil shot!

Me I like a dull knife and only sharpen them like once a year. I hated working with razor sharp knifes that cut you if you so much as brush past them

>>21548896
Skill issue

>>21548896
An age old kitchen proverb/ general piece of knowledge is “a dull knife is far more dangerous than a sharp knife. A dull knife cuts where it wants to, a sharp knife cuts where you tell it to.”
So yeah, not trying to be a dick but it might be a skill issue.

Especially when you’re working fast enough to be of any value to a commercial kitchen, dull knives are dangerous as shit.
Applying a bunch of extra force, or sawing motion, whatever, while working with great haste, and they slip?
Fuuuuuck that.

>>21548885
You mean this part?

>>21549051
Oops

>>21546401
based I punched a hole in my wall when my mom took away my vape (that stupid bitch) ill post a pic just please don’t tell my dad

>>21549055
Yes. Looks quite thick behind the edge. Ideally you want the edge to be so thin that it cuts well without actually being sharpened, and yeah polish up the choil and spine for improved comfort. Youll get better cutting performance if you start off with slightly thinner stock as well. Check online for some gyuto spine thicknesses as reference.

>>21549055
Holy moly that's more of a wedge than a knife

I use cleaver.
Weight do cutting.

>>21549198
>>21549206
I mean, it's about 3/32" thick stock, and I haven't sharpened it yet, but it measures around .004" at the very edge.

>>21549326
It looks a lot thicker than that.

>>21549337
Might just be the perspective in the photo or something.

>>21549198
I'll take your advice on the choil. I left the spine square (but smoothed the edges) because I figured that way it would work better for scraping stuff off of a cutting board. Is that not really a common practice?

>>21549343
Can you cut stuff with it unsharpened? That is the best test to see if you got it thin enough. I used to make knives before I became a rancher. Posted a lot on /diy/

I made this custom 26C3 victorinox "clone" for a guy on /ck/ lol. Deal went smoothly, but I never heard if he liked it or not. If you're out there based fellow I hope that knife is still serving you well.

Check out the fitment on the pinned bolster. I came up with a technique that gave me the precision/flatness to not use spacers for the handle or brass bolsters.

>>21549355
Nah, you really want to polish both. You can start with a very shallow chamfer on the spine to remove the sharp edge then round out your chamfer. Press you thumb against the spine to see if the edges still bite. You don't really need a lot to make it comfy to use.

>>21549373
Oh sweet, that's a gorgeous knife. Did you post in the knife threads on /k/ sometimes?

>>21549426
Nah, but I could have posted this takedown bowie lol. I stuck to making kitchen knives about 95% of the time. This one was a trial run of making a takedown knife. Really fun project.

>>21549495
Shit, I've got a long way to go before I'm on your level. I appreciate the tips.
I'm working on a smaller gyuto-ish knife I forged from a file, with a hamon, and also this guy >>>/k/64132851

>>21549577
You're off to a great start! Both knives look pretty sweet with pretty clean grinds. If you really want to get into crazy knife making you should consider getting a knee mill like a Bridgeport, ideally with a DRO, and a lathe. You'll have a whole ass new skill set to learn, but you can do a lot of cool things. You can use 3d modelling to pre plan all your drilling and get really easy fitment. The mill works great at flattening scales really nicely as well.
A forge press is also a great addition if you ever wanted to do san-mai style blades or pattern welded steel.

https://www.youtube.com/watch?v=SKeSRDMRpY0
Been using this to learn how to use a whetstone. Is this a solid way to sharpen? My stone (King) has severe dishing and I don't know if Im using too much pressure or sharpening too much or shit technique or what. Its 1k/6k. 6k is fine. I have cheap ass knives and the edge while razor sharp seems to last 3 weeks at most.

>>21550004
Yep that's fine. Some stones dish more than others. Dishing doesn't really matter too much if you're only sharpening double knives. You can just rub the stone on a flat piece of pavement until it's flat. Sandpaper glued on a glass pane also works.

If your knives only stsy sharp for 3 weeks it is either crappy steel or your edge angle is too acute. Try adding a microbevel with the 6k once you're done sharpening. It can help with edge stability.

>>21550030
ill give that a shot thank you

>>21549075
I’m 90% sure this is trolling and it’s fucking hilarious given the context lmao

>>21546089 (OP)
Made in Kitchen steak knives and an ulu

>>21550609
KEK thank you for bringing that to my attention
Its masterful
Has to be trolling, otherwise it’s been one long fucking summer

>>21546089 (OP)
ignore wankers shilling $500 knife sets and get the $8 cleaver from ChingChong Mart

>>21550898
No one shills 500 dollar knife sets, retard.

>>21549930
>If you really want to get into crazy knife making you should consider getting a knee mill like a Bridgeport, ideally with a DRO, and a lathe
Buddy, you don't know how much I'd love that, for so many things beyond knives. Right now, though, I'm just scraping together bits for a DIY grinder and HT oven.

>>21549930
Here's the other one I mentioned

>>21550945
Oh yeah if you don't have a belt grinder you should focus on acquiring that first. Toss up between HT oven and disc grinder if you already have a forge and like simpler steels. Alloy steels and SS are a pain in the ass.

>>21551296
Your polishing needs a bit of work, but you got the hamon looking pretty nice. Always finish off your polish with passes that go from tang to tip and use fresh paper wrapped around a wooden block with every pass. You avoid the j hooks and any uneveness in the polish.

If you haven't tried 2% nitric acid for hamon etching I would recommend it. It creates a more delicate and refined hamon than ferric. I would do 10-20 seconds etch, scrub off oxides with 1200 grit aluminum oxide powder probably 5 times, and then use natural finger stones to add contrast and bring out the wispy bits of the hamon. An ass load of work, but you can see how nice it is on the vic clone I posted.

>>21551334
>Your polishing needs a bit of work
That was just a quick etch and sand I did to get a picture. Picrel was another blade I made a while back, but wasn't really thrilled with how thick I left it and how straight the edge was.
I was focusing on the oven because I manage okay with my hand-filing jig and just taking everything basically to finished size before HT, but I recently picked up a set of nice aluminum wheels for like $100 shipped and I have some 1/4" plate to make a frame for a grinder.
I'll have to get a hold of some nitric to try.

>>21551334
Oh, and what do you do as far as treating the wood? Do you just use stabilized, or do you use oil on some? I've had some issues with the wood on handles shrinking or swelling slightly and leaving a tiny step where it meets bolsters, etc. I dunno if it's just not dry enough, or I'm not using a suitable oil, or what.

>>21551435
Oh wow you're still hand filing. Belt grinder is a lot more challenging, but youll be so happy to have one. Polish looks pretty good on that one.

I used mostly stabilized wood, or stuff like ironwood and ebony that was very well seasoned. You probably need to use well seasoned wood that has good dimensional stability. I heard something like a mix of beeswax, mineral oil, and turpentine or something like that was a good finishing oil.

>>21551531
Honestly, the biggest thing I wanted a grinder for was to basically use as a surface grinder to clean up forged blades and keep an even thickness. I do like the fine control the hand filing gives me.

>>21551796
Eh, I never had much luck doing that. You have to have a very very light and accurate touch to clean up blades like that. Much harder than a clean rough finish.
Even with very high grit paper it's easy to gouge the knife and create uneven scratch patterns. It's possible, but generally I would only bring blades up to around 120 grit on the grinder and then finished with sandpaper.

If you ever get around to trying I suggest getting cork belts and using rouge on those. Black rouge is pretty aggressive and will clean up 300-600ish grit scratches. It works really well and it wont gouge your work like trizact belts will.

>>21551893
"Cleaning up" was probably the wrong way to put it; I just meant grinding down to an even surface right after forging, before doing bevels and stuff. Not like finish sanding lol

>>21548999
>a dull knife is far more dangerous than a sharp knife
This is true in a professional setting but such a fucking meme at home. Everybody knows some cooklet who sharpens their knives with a pullthrough for the first time in years, maybe ever, and immediately cuts the hell out of themselves. Their "techniques" are built around the dull knife. They saw, they lean, whatever. If the knife slips and catches them on the finger a little? Maybe a scratch at worst, more likely a little scare but doesn't even break the skin. Then if you give them a knife that is sharp enough to perform surgery, they instantly give themselves surgery.

>>21546089 (OP)
I've stopped obsessing about knives when I bought myself a chinese vegetable cleaver. It just works; not only that but for great majority of tasks it works in what you would call a "blunt" state - due to its ingenious shape and leverage. Very rarely I have to sharpen it (which is just a few passes on a cheap diamond plate). My days of masturbating with "stone progressions" are gone.