Thread 21563327

what fucking knives do I buy and how much am I meant to spend? This shit costs like $20-$2000 for knives and they all look the fucking same

>>21563327 (OP)
Do you want something you can use and abuse, but won't give you the best performance, or something that has maximum performance at the cost of greater risk of chipping blade?

Western knives are lower performance, but less prone to chipping from fuckups.

Japanese knives perform way better, but you can't do stupid with them or they'll chip.

>>21563327 (OP)
for a home cook, basically any knife will do as long as you get it sharpened semi-regularly. I would say like $50-100 is a good price range to look at. the most important thing is that it feels good in your hand. hold it, feel the weight of it, make sure it's comfortable for you to work with.

>>21563332
Just general at-home kitchen knives.
I don't work in the professional kitchen but I'm not new to cooking, and make all different kinds of dishes and cuisines (french, asian, spanish, italian, english, american, mexican etc etc).
My mom always bought cheapo knives when I was younger, so I was always cooking with like supermarket knives and had to make it work.
>>21563335
I'm looking at all these various brands and like no one can agree what is good

>>21563327 (OP)
8 inch Victorinox for an all purpose chefs knife and a vickyknocks paring knife. Pretty much all you need as an amateur home cook who doesn't know anything about knives. Maybe a small serrated vickynoks too. Knife autism is only for professional cooks or home cooks with serious skill.

>>21563338
>I'm looking at all these various brands and like no one can agree what is good
yeah man, don't sweat it that much. when you get into internet hobby forums, people overanalyze everything. for the average home cook, there's really not gonna be that much of a difference between brands. get one that feels comfortable to you, and get it sharpened every few months, and you'll be fine. I probably wouldn't buy like a $20 chef's knife, but there's no need to spend hundreds unless you're really passionate about it. get off the net, go out to a store and actually hold some knives in your hand and see what feels good to you. you're the one using it, so it has to be ergonomic for you.

The Tojiro DP3 Gyuto is a good choice
I bought mine for $85 AUD or $55 USD
If you get one you'll need to file down the choil because they come pretty sharp
Alternatively the 8 inch extra wide victorinox fibrox is your best choice
I wouldn't consider anything else at this price range
I'm disappointed with the performance of my mercer

>>21563359
Btw I love my Oxo cutting boards
Don't bother with expensive wooden ones which are a pain in the ass to maintain

>>21563357
>>21563354
I'm in the yookay and recently got moi knoife loicence, I've been looking to spend around £160, maybe stretch to £200.
I've looked at Henckels Graphite by Zwilling, Victorinox Swiss Classic, Mercer Millenia, and the UK brand ProCook X50 Professional

>>21563401
The problem with expensive knives is you have to maintain them properly or they dull and go to shit immediately. If you're not a professional chef or make professional chef quality meals at home then high end knives are kind of pointless. You can beat the shit out of a Victorinox and then use one of those cheap, three slot pull through sharpeners and you're good to go.

>>21563419
so a set like this would be more than enough?

Where can I get my knives properly sharp? I went to a sharpener but they weren't really going through my carrots like they should.

>>21563439
I don't know. I'm wary of those big knife sets. The knives are usually very low quality. The best thing to do is get a chefs knife, a paring knife, and a serrated knife. That covers just about all your home cook needs. A mandolin can also be very useful. You obviously don't need all the knives in the set you posted if you're an amateur home cook.

Get a 'nox or a Mercer desu
I like my $200 knives but they're not particularly necessary beyond satisfying my autism

>>21563327 (OP)
yeah bud haven't read the rest of the tards ITT you're going to want a 'nox 'brox or three

>>21563327 (OP)
Mercer

I was a knife sperg for a while and then I got a misono sweden steel (now they call it "EU steel") gyuto. that basically ended my upgrade-itis, couldn't ask for a better knife

>>21563327 (OP)
For general household use, you only need a few small knives for cutting, peeling, and a cleaver if you want to cut big stuff.

>>21563683
>small knives for cutting
nah bro. you should definitely have a proper large knife for cutting. don't gimp yourself by trying to cut everything with some little paring knife or steak knife. they're fine for some limited use, but if you prep food with any regularity you are doing yourself a huge favour by getting a chef's knife. you don't need to break the bank for it though. like $60-80 will get you a knife that will last you years if you treat it properly.

>>21563448
i've gotten mine sharpened at my local butcher shop, local farmers market, and a specialty store (specifically for sharpening things) i found on google maps. It costs money, but i think its been worth it every time. i do it about once every 5 years

>>21563683
Boomer cooklet mom post

Mercer Culinary Ultimate White, 8 Inch Chef's Knife
currently listed on sale for $13.07 on amazon. $15 on walmart's website.
this and a honing steel will last you long enough
or get a victorinox to pay more for probably not much benefit. but still better priced than a lot of others

>>21563327 (OP)
When I started out, it was with like a 5 inch ten dollar knife from Walmart. But it felt good in my hand. I think if you start with what feels good in your hand (feel of the handle, material of the handle, how heavy it is vs the blade, etc), that will work. As you use your knife you will find if it stays sharp enough or not, maybe you need to spend more or its too long and maybe you need something smaller. Nowadays I prefer a 6.5 Santoku, under 50 bucks, its an awesome versatile knife that I use as my #1.

>>21563746
oh yeah, and a serrated knife
that's all you will need unless you want something more specialized like a boning knife
an 8" chef knife honed between uses and a serrated knife, then get other specialized stuff if need arises. you don't need a little faggy paring knife

scissors are underappreciated and very useful

>>21563746
this but get a 10 inch if you're a man

>>21563804
i-is a 9 inch okay?

>>21563806
10 inchers are cheaper for some reason, even from the same manufacturer

get any piece of shit knife you want and run it through one of these bad boys

>>21563327 (OP)

https://www.amazon.com/dp/B000UBE7JY?th=1

$15, holds an edge super well, and you can drive a damn nail with the spine side.

Learning to use a Chinese style knife is a bit of a curve, but once it clicks the thing becomes a beast: way easier to control, more precise, and being able to change grips effectively means 1 knife can do almost anything. You might want to pair it off with a $5 paring knife, but with a little practice you'll use the paring knife less and less.

Chinese grandmas have been using this thing for 4 millennia, they might know a thing or two.

If you absolutely have to have a French style or a santoku, though, spring for the Victorinox. Anything full tang that feels good in your hand can work, but the Vickies hold a good edge for the price.

>>21563439
>bolsters on every knife
>lineup is bulked out by multiple sizes of the same knife silhouette instead actually different shapes
>X50
>not X55 or better

Avoid like the plague

>>21563327 (OP)
Consider how you'll sharpen this part and you'll know what to avoid >>21563439

Generally you want a thin blade, especially right behind the edge, and a steep grind. Otherwise it will split harder foods like potatoes or carrots instead of cutting through them.
Steel HRC is secondary and in theory only affects how often you have to sharpen your knife, but I found that those cheap soft supermarket knives don't cut well even when they're shaving sharp.

>>21563327 (OP)
I have a kitchen knife from IKEA and its great. The trick is to always sharpen it before use.

Everything I ever needed. The Satake Cutlery knife was on a big sale and I did not expect a lot but ended up really liking it. The top Apukokki knife is the one I give to girls when they want to help with chopping something.

>>21563327 (OP)
>>21563332
>>21563335
>>21563338
>>21563374
Reminder: Fat people with shit taste use cheap disposable kitchen equipment and shitty knives. Bolsters on knives are for children and people in their 80s.

You can get a knife for 150USD that will last you a life time from these guys--obviously you can pay more if you like.

https://www.musashihamono.com/

>>21563439
People that have the skillets to use all those knife types would never ever buy that garbage set.

A petty knife, a bread knife, and a 7 inch Nakiri are all newbies need.

Knife sets, in general, are for superficial idiots that want their shit to match more than they want to get good at cooking.

>>21565578
>sharp like katana, folded 1000 times, made from finest nippon ore
>yuo must also baby your carbon steer knife or it rust and chrip
I'll pass. I'm not in a professional kitchen and I can't be assed when all I need is something to cut up a weekday meal. Give me a Victorinox any day.

I bought a knife set from Costco. I use most of them, even the meme knives like the tomato knife. I don't use the Santoku knife.

>>21565578
That is a Chinese knife which you can buy for $5 bulk from taobao

>>21565603
>muh carbon steel
It's not 2010 anymore

>>21563327 (OP)
I bought this $80 Victorinox "chef knife" years ago. Thing went dull after a few weeks. I used it to cut a lot of meat off the bone.
How hard is it to learn how to sharpen knives? If I knew how to sharpen it I could make it 10x better. Maybe a new hobby.

>>21563327 (OP)
'nox 'brox
'imple 's

>>21565603
You're a fatass who can't cook.
I find it ironic you have nothing of value to contribute yet feel obligated to post anyways.
>>21565615
>That is a Chinese knife you can buy in bulk
You're laughably retarded. Ask me how I know you can't tell the difference between fake-laser-print damascus and actual folded steel cladding.

>>21565719
You know Chinese factories can produce folded steel cladding right?

>>21565616
>All carbon steel is the same
You're irredeemably retarded.

>>21565603
>gladly purchases a knife for 3x its real value

Victorinox are a literal scam. The only thing good they have going for them is that they have a distal taper.

>>21565723
You have the reading comprehension of a toddler.

I know you're laughably retarded if you think Musashi is outsourcing to china--also, again, you have the reading competency of a toddler.

>>21563327 (OP)
Aaahh babby dropped his first f-bomb. So cute

>>21565731
I said that the knife you posted was a cheap knife made in china
You said it couldn't have been made in China because you know the difference between laser-print damascus and actual folded steel cladding damascus, implying that Chinese factories do not produce real damascus knives
I said that Chinese factories produce real damascus knives, in bulk even, not just the fake kind
After you calm down and stop throwing your tantrum, I suggest you re-read this conversation

Hit up estate sales and buy grannys knives and kitchenware. You will find a lot of crap, but a more than enough high quality swag to make it worth while.

>>21565731
>kvetching this hard
You have the behavior of a toddler. Lmao.

>>21565621
It's really easy to learn, but you need to practice. Splash and go whetstones are the best feeling to use, but sintered diamond plates and some stones I forget will be the fastest.

Shapton kuromaku series 1.5k grit for sharpening and a 400 grit diamond plate is all anyone needs for basic kitchen knives.

>>21565764
but they don't though. Those Chang knives are all fakes.

>>21565725
Not what I meant at all
Stainless steels like vg10, skd11 and sg2 have become pretty much standard for mid range nipponese knives so criticizing them on the carbon steel basis is just misleading at best

>>21563327 (OP)
Victorinox Swiss Army 5.2063.20-X14 Fibrox Chef's Knife Black 8 in
$48 now but they used to be like $28 a decade ago.
make sure it's the fibrox handle. I found a guy who runs a knife sharpening business out of his house on google maps and he charges $4 a knife for sharpening.

OP. Ive worked in the restaurant industry for 17 years. I’ve had very high end knifes of my own and worked with those white handled knifes most kitchen provide.
I highly recommend this knife. It’s on the cheaper side but gets the job fuckin done. It’s really light weight and durable. The more rounded handle really helped my with hand fatigue. I could slice and dice for hours with it.
I usually just buy a new one every few years or so. And gift my old one to friends and family or just donate it to the kitchen. It’s the shit.
They used to be like 50 bucks on Amazon.

:(

Wat do

>>21565837
120 grit diamond plate

>>21565837
>poop knoife is jeeted
many such cases

>>21565845
That's entirely user error.

>>21565845
Didn't notice that was a ceramic knife lol

>>21563439
you don't need all that shit. knife sets are just an easy way to sell people a bunch of unnecessary nonsense at what appears to be a good deal. you need a chef's knife (or eastern equivalent whatever), a paring knife, and *maybe* a serrated bread knife. i almost always use my chef's knife for bread these days. one weird recommendation i will make is for a small cheap food service serrated paring knife. i bought a set of three of these a long time ago for like $25 and we use them every day.

>>21565862
>>21565828
>>21565819
>>21563683
>>21563452
>>21565586
>don't get a bunch of good knives at a bulk price, buy 3 knives separately and spend more!

>>21563327 (OP)
I got this as a gift a few years ago and its been great, its pretty lightweight too

>>21565764
>Gets called out for being accused of having the reading comprehension of a toddler
>Proves it beyond a shadow of a doubt
>>21565790
>>21565784
>Hurr de durr Musashi is totally Chinese
LOL

Why do quality knives make you so angry?

>>21565928
Those knives are all shit and you're a retard for pretending they're not.

Most people only need 3 knives for home cooking.

>>21565961
>buy at least an X50 knife
>NOT THOSE ONES AIEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE

>>21565819
i don't want it anymore

>>21565957
>quality knives
lol

>>21565621
you don't need to do it the sexy way with the big metal rod (although that's not exactly hard to do), I've been using something like pic related and that's kept my <£10 kitchen knife as sharp as day one for a year now.

https://www.sealantsandtoolsdirect.co.uk/knife-sharpener-with-suction-base-270466?language=en-gb¤cy=GBP

>>21566000
>>21565977
>Nip nong ping ching chong

>>21566316
Picrel, one of my knives.

>>21563327 (OP)
https://cultflav.com/categories/chefs-knives
I found this website which matches my experiences pretty closely
Pick one that's under budget and read the reviews, IMO MAC is good

>>21565621
I use pic related, the Lansky one, honestly one of my best purchases
There's a lot of brands, you could even buy 2 rods and build your own
Whetstones have the best performance/cost ratio, but needs more skill
I tried stones before the sticks, not hard if you practice sharpening often
There's also the rolling sharpeners, but the good ones are expensive

>>21565616
>>21565808
https://knifesteelnerds.com/2022/09/06/how-to-heat-treat-apexultra-knife-steel/
https://knifesteelnerds.com/2025/06/04/pops-procut-a-new-carbon-steel-for-knives/
Speaking of carbon steels, anyone played with the two newer ones?
I have never seen ApexUltra in anything other than custom knives
Think ProCut will see more widespread use? Looks like better 51200

>>21566388
based cook

>>21566388
Baste.

good enough?

>>21567055
Narrow the list of chef's knives down to 1, maayyybe 2 if you really can't decide
Only get the paring knives if you have literally no other small-medium knife options and you can't just take one from your parents/friends/local restaurants

>>21567055
not really seeing the point of getting both a 8in and a 10in chef's
also the santoku and chinese cleaver are kind of unnecessary unless you're specifically into them especially if you're trying to keep it cheap
>bolsters
ew

>mogs EVERYTHING ITT
10 years and they're like brand new. Plus the wooden holder is very convenient.
Cost me 25€

>>21567076
Stamped knives with no distal taper. Yuck!

You should have just got kiwi knives and saved even more money. The chef knife is worth 5 dollars usd and the shorter ones are worth like 2 dollars.

>>21567076
lol that grind straight from the deep end of the 1980s

>>21567084
>>21567088
None of this shit matters

>>21567128
>says they are the best knives in the entire thread
>anons point out why they are shit

IT STILL CUTS MY FROZEN PIZZAS PERFECTLY WELL!

>>21567128
for you

>>21567071
8 inch is for more precise tasks like lean boneless meats, 10 inch is for added cutting power to get through cabbages, melons, squash etc
santoku is for precision cuts for veg.
Chinese cleaver is for fast prep of asian dishes like yangzhou fried rice, and scooping quickly into the wok. Also amazing for smashing aromatics like ginger and garlic.

>>21567135
I know what those knives are for, bucko
It's just not necessary for OP to have all of these if he wants to stay minimalist and save money

>>21567131
>>21567132
>pointless meme reasons
I cook with them everyday from fresh ingredients past 10 years.
If you need a fancy knife to feel better about your food that only tells me you are a massive cooklet.

>>21567141
>lashing out over this
sad

>>21567141
Again, you claimed the knives are the best things ever made. More knowledgeable people pointed out why they are not the best things ever made and then you fall back to saying they do the absolute minimum that a knife should do, cut, and that is all that matters.

Even a disgustingly shitty victorinox will perform better than those knives.

>>21567162
you are a massive cooklet.

>>21567164
Cope harder, knifelet. I am probably a better cook than you. Go ahead and post some food you've made.

>>21567141
>>21567164
>my ford pinto is the highest performance car ever made
>no it's not because this and this
>w-well I can still go to work with it! if you like nice cars ure ghae >:(
This is how fucking stupid you sound

>>21567162
Other than cutting, what else is a knife supposed to do, O knowledge bearer ?

>>21567177
Soothe the cooklets ego.

>>21567169
You first, faggot.

>>21567177
I'm just more knowledgeable than you because i spend more than you.

>>21567177
Crush garlic.
Spread butter.
Pry apart bone joints.
Scrape vegetables.
You know, the obvious.

>my select ribeye has the same nutritional profile as prime ribeye so it must be just as good
ogey

>>21567190
You must really be an unironic cooklet if you can't do any of that with a butter knife.
Sad.

>>21567177
Stay sharp for a very long time, allow for precise cutting, have good stability/rigidity, have good balance to allow for extended cutting without fatigue, good ergonomics, take and hold a very sharp edge, have a good balance between toughness and hardness.

Not having a distal taper means you've got a floppy knife that makes precise cutting more difficult.
The spine and choil on those knives are both very thin and not rounded/polished, which makes them uncomfortable to use.
The shitty grind makes their cutting performance much worse than a knife with a fully taper/convex blade geometry.

>>21567185
Scared lil cooklet knifelet bitch. You're the one who started throwing the cooklet accusations first. Ill be waiting. (You wont post food cause you suck at cooking)

>>21563327 (OP)
I bought a victorinox over a decade ago, when I got my first real cooking job, and it's served me well ever since, it's my daily driver at work and at home. I sharpen it maybe two or three times a year, take care of it and it works fine, razor sharp and holds its edge long enough. I bet if I didn't use it at work, if it was just for home use, I could go a whole year without sharpening it.

>>21567197
I'll have you know that I cut a tomato in half today and only bruised it a little bit

>>21567195
>Stay sharp for a very long time
Get yourself one of these bad boys kiddo.

Do any of you jerks want to justify a full bolster? Who likes this garbage?

>>21567197
>You wont post food cause you suck at cooking

>>21567207
Cooklets hate it. They have no skill.

>>21567204
I sharpen with whetstones. No need for honelet gadgets that ruin my knives.

>>21567203
Some of my knives almost fall through tomatoes theyre so thin/sharp.

>>21567211
lel

>>21567212
>that ruin my knives.
Some shitty knives you've got there champ.

>>21567076
Shitty knives, shitty cook. Proven time and time again. Worst knives ITT btw.

LMAO

>>21567209
Europoor cope to the absolute max. KEK

>>21567215
Retard. Funny little retard, but still a retard.

>>21567218
Just post food you made unless you're a cooklet. I'll wait.

>>21563327 (OP)
Antique English Sheffield steel is world beating but difficult to find now.
If you’re a casual, Mora will be good enough.

>>21567219
Buy better knives

>>21567224
See
>>21567219

>>21567221
Cope harder my scared little europoor bitch.

>>21567226
i see i struck a nerve so you throw a tantrum like

>>21567230
>projection, still cant post food

Expected. LMAO

>>21567224
I know you're just being a retard, but pull throughs chip and damage harder steel knives. Generally speaking higher quality knives will use harder steel. I also sharpen my knives to a more acute angle than pull through sharpeners are set to, so it would reduce the cutting performance of my knives. It takes me about 2 minutes every 4-6 months to bring my knives back to shaving sharp.

>>21567235
>malding this hard
they're just knives and you're just a cooklet
sad ngl

>>21567235
>Generally speaking higher quality knives will use harder steel
Absolute bullshit.

>brutally mogs your western "knife" in every way possible (except for corrosion resistance)

Nothing personnel kids

>>21567239
Oof you actually are a retard. You werent pretending. LOL

>>21567237
>still too scared to post food

KEK

>>21567237
You’re a balding pedophile with a dead mother.
Checkmate, moron.

>>21567243
He's also a europoor that thinks his 2 dollar stamped metal knives are the best thing ever.

>>21567244
>europoor
>2 dollar
They use dollars in Europe?

>>21567240
>that handle
lol
lemao

>>21567251
I can understand if you prefer a western handle over a wa handle, but a wa handle is all you really need with proper form.

>>21567250
I did the conversion in my head.

A chef's knife can perform the tasks of 90% of other knives, sometimes better, sometimes worse, but it's serviceable for most applications.
If there's one thing it can't do it's cutting semi-soft cheeses. Get a chef's knife, a SMALL paring knife and one of those.

>>21567177
The post that BTFO cooklets
>>21567197
Here's some pork medallions in horseradish sauce I cut up with my knife with pasta
Low effort after work meal but tasted damn good
>>21567195
This is true but pretty much none of it matters for a home cook.
Wrt the distal temper, the large knife has sufficient mass such that it doesn't bend much at all. It's entirely sufficient for precise cuts. Only realistically a problem with the smaller knives but theyre mostly for soft stuff.
>>21567218
Cooklet.

>>21567295
>dry ass chicken
>sauce slopped everywhere
>onion pooped in the middle of the bowl
LMAO

>>21567304
>not being able to differentiate pork and chicken
BWAHAHAHAHAHAHA
What level of cooklet is this?

>>21567295
Looks tasty for a quick meal. Here's my pork dish. Celery root puree, oven roasted cabbage, pork I raised myself with a blackberry sauce. Used some good fall/warm spices, blackberries and a reduced pork stock I made.

You're correct that home cooks dont really need good knives, but better knives are more enjoyable to use and are in fact better knives. The blackpill for home cooks is that a shitty and super thin blade like that europoor posted is actually great if you are never going to sharpen your knife. Thin blades stay sharp enough to at least cut food even if they are extremely dull. They can be very uncomfortable to use, but they remain functional.

>>21567314
>no you're the cooklet here, not that I fucked up pork so bad I made it look like dried out chicken thigh
stick to slurrying you curries, ramesh

Okay I posted food. Lets see it europoor.

Heres another. Incredibly delicious tomato salad I made with my homegrown heirloom tomatoes. Look how nicely sliced the toms are.

>>21567304
>chicken
Good to know you're also retarded.

>>21567304
Only a fucking idiot cooklet would mistake that meat as chicken. Embarrassing.

>>21567322
>Look how nicely sliced the tom
Bait used to be believable.

>>21567322
>lower right corner

Homegrown beef, that I dry aged for 35 days, homemade pickles on top of a nice bowl of rice factory rice. Forget the sauce. Paired with an expensive bottle of sake.

Extremely good easy/quick meal.

>>21567328
>still won't post food.
>still mistakes pork for chicken
>doesnt know what a nicely sliced tomato looks like

This knife thread has devolved into people running their standup comedy routines.

The absolute state of this board

Real Coq au vin with homegrown 1yr old rooster, mashed potatoes and brussel sprouts. And before you ask I used a decent burgundy to make the stew. Highly recommend that you raise your own roosters for this dish. There is no comparison between young chicken and old rooster for stews like this.

Still waiting europoor...

>>21567340
>>21567360
I hope you didn't forget your homemade coconut and activated almonds

Literally everything you will ever need as a home cook can be accomplished by a victorinox 8 inch chef's knife and a random serrated one if you cut a lot of bread (a very sharp chef's knife can also do this, but a serrated knife is better for it),
I've used the same knife for 10 years, in professional and non professional work and it's good. The only time I don't is when I want an excuse to use my really nice Jap knife I got as a gift
I don't work in restaurants anymore and don't miss it, but this is an incredibly good knife

>>21567362
Powerful cope from the cooklet. Homegrown foods are significantly better than just about anything you can buy in the store. You would think that is obvious, but sadly this is a fastfood and frozen tendies board.

Lets see something you have cooked. Go ahead, I posted a few things I've made.

>>21567363
You don't even need that overpriced trash. You can get a knife that's just as good for like 5 or 10 dollars.

>>21567367
While you aren't wrong, spending a relatively high amount on tools is going to make you treat them nicer. Even though the victorinox isn't incredibly pricey, it's enough that a newer cook will probably actually listen to people who will warn you not to use pull sharpeners or run them through the dishwasher or other stupid shit people break cheap knives on.

>>21567372
Fair enough. It is a pretty retard proof knife for the most part. Although the first time I sharpened my vic I noticed it had a really uneven and convex grind to the edge bevel.
It took me longer than normal to sharpen it because I had to fix the edge. Not very beginner friendly in that respect..

>>21567076
>gets absolutely btfo
>never heard from again

Happens a lot in the knife threads.

>>21567360
why do you specify real coq au vin?

>>21567251
wa handles are so much better

>>21567436
Because coq au vin was a way for french peasants/farmers to make old roosters and hens edible and delicious. 1yr+ birds have extremely tough and very flavorful meat that requires many hours of cooking to become tender.
The texture and flavor of older birds does not compare to that of young birds.

Stewed hen has a texture more like pulled pork and a taste that's sort of like a mix between turkey and chicken, two or three times more flavor as well. Even the breast meat turns into something more akin to dark meat.

>>21567440
Based.

>>21567442
i don't need a wiki abstract of what coq au vin is. why do you specify real?

>>21567434
I posted about 5 more times in this thread since that post

>>21567367
Name those knives.

>>21567448
If you use young birds to make coq au vin it is not real coq au vin. The dish translates to rooster in wine, so if you aren't using the correct ingredients it is not the real dish. Not a difficult thing to understand from my explanation, cooklet. Coq au vin made with young chicken can still be good, but it is not the same thing and not nearly as good.

>>21567450
>still wont post food
>coping more

Absolutely btfo

>>21567454
fils de pute je sais ce qu'est un coq au vin, je te demande pourquoi tu spécifies VRAI en particulier.
insufferable wanabe know it all.

>>21567451
Mercery culinary white is selling on amazon for 13 dollars.

>>21567454
I posted food here >>21567295
Good luck with all of your farm animals, maybe they enjoy the expensive knives

>>21567458
>seething - :)
>seething in french - =DDDDD

LOL. I specify real because most people think coq au vin is made with the shitty young chickens from the supermarket, retard frog. I grow and produce my own food because I love cooking and eating good.

>>21567462
Oh that was you. Lmfao.

>>21567462
I will say that you did at least post something, so good on you. You're a dickhead, but most people talking like you wouldn't post food.

>>21567460
That's an awful grind and they don't even name the steel or hardness which means it's made out of play-doh.

>hurr it will still cut food
So will a hatchet, this piece of shit is objectively not comparable to the Victorinox.

>>21567471
Who fucking cares retard. You don't need none of that bullshit if you're a home cook.

>>21567475
>hurr it will still cut food
You said you can get a knife just as good then you failed to post one. You're the retard here.

>>21567479
>retard cant into context

LOL

>>21567434
>terminally online AND mentally ill
Many such cases.

>>21567326
>>21567327
see >>21567320 ramesh, and stop samefagging

>>21567071
>>21567069
i have taken your feedback and produced this list.
£145 total

>>21563338
I bought that exact set off Amazon

>>21567640
Personally not a fan of santoku and bolsters but that selection is a hell of a lot better than the usual bloated crappy sets

>>21563327 (OP)
Buy japanese

>>21567598
Beautiful projection

Post knife or food

>>21567605
Beautiful cope.

Post knife or food

>>21567640
Pretty good. You took all the best advice from this thread and tailored it to your specific wants. Do you know how you're going to maintain the blades?

>>21567640
Oh forgot to mention, if I were you I'd get a 10in classic chef's knife instead of a 8in especially if you regularly cook with squashes and big things like that, makes breaking them down a lot easier and you'd already have the santoku and cleaver to cover the smaller stuff

>>21567694
I have sharpeners and a honing steel already but some people say you should have a whetstone, some say you shouldn't bother unless your knives are $100+ each.
>>21567677
I have a Berghoff Leo Santoku currently and I've really liked the shape/how it handles, but I really cheaped out on knives and they don't hold an edge at all anymore. Pic rel.
>>21567703
The only 10" Zwilling has is a Zwilling Pro which is a bit more expensive. Is there an equivalent forged 10" from another reputable maker you could recommend?

It doesn't matter, but you'll have to sharpen the cheap ones more often. Don't get memed into buying some $400 Jap knife, it's literally the same fucking thing in a slightly different shape

>>21563439
Have you ever owned a knife set? Or known anyone who does? Unless you're a butcher, it's always the same, you'll only ever use two of them, maybe three. The big knife, the small knife, and maybe the bread knife.

Funny how men go full consumer brain when talking about knives and drills and stuff like that but you still think you're better than women

>>21567770
>poorfag cope

>>21567775
I'm sure your expensive knives make you a better cook. Maybe if you spend enough money on cooking utensils and miscellaneous kitchen tools you will become the best chef in the world.

>>21567598
not every mentally ill is terminally online but every terminally online is mentally ill

>>21567778
>Poorfag cope

>Japanese knife enthusiasts
These guys probably own lots of anime figurines and have a bookshelf of doujins

>poorfag knifelets
These guys probably make up lots of lies about other people to cope.

>>21567774
Tools you use regularly are a better purchase than a wall of shoes you take out once a year yes.
Shocking

>>21567774
Shut up woman

Copilot says I should swap the Zwilling for the Victorinox Fibrox Pro, and use the saving to get a boning knife.
Is xe right?

>>21567847
>npc asks npc shill for advice then asks more npcs if npc shill is shilling the right product to consume

>>21567856
you have been brainrotted by /pol/

>>21567857
I don't go on pol. You're just completely useless and Im making fun of you for it.

>>21567867
>I don't go on /pol/
>npc
>shill
>shilling
>consume
>product
yes you do, you've got the bot script down to a tee.

sam's club chef knife set
when it gets dull, throw it out and buy another sam's club chef knife set
everything else is more work for marginal gain

>>21567875
I used to like 3 years ago, but it got really boring. I only go on hobby boards now, npc.

>>21567893
great thanks for the contamination

>>21567893
>I don't go on /pol/
>actually I used to, but it got really boring
and now you shit up other boards with garbage to entertain yourself.

>>21567907
>npc seethes

Kek. Are you going to cope next?

>>21567910
I just lurked retard. I've only ever posted on hobby boards. I've probably posted way more, and far higher quality content than you ever have as well. It was joke at your expense and now you're seething. Thanks.

>>21567911
>calling others npcs when all you ever write is 2016 memewords

>>21567915
>copes on command

Thanks bro. I needed the laughs

>>21567847
I don’t know. Do you need a boning knife? Do you want the extra cachet of owning a Zwilling that’s slightly more expensive than a similar Victorinox even though there isn’t much difference between the knives aside from the brand? I would stick with knives you already chose desu. For 145 lira you made up a nice small custom set that seems to suit your wants and needs. Stop second guessing and just get those knives. They’re cheap enough while also being good quality that you can get a good feel for the kind of knives you’re actually going to use the most. Then you can upgrade or downgrade as you see fit.

>>21567944
Okay, thank you for your post. I'll keep the list as is and get them ordered.

>>21567207
got a henckels 8" chef knife when we got married way back when. still works great and i have no use for a new knife, but if i were to buy a new one it would certainly not have a bolster. i don't like it and it's dumb but i also don't really care too much.

>>21567360
grew and slaughtered your own rooster eh? okay, i'm impressed. but there's no reason to be a jerk. chill out my good cook dude.

>>21567944
starting with something affordable and then maybe getting something different later when you know what you like and how you use your knives is very sound advice.

>>21563327 (OP)
Price gouging. Buy one for a dollar.

>>21563327 (OP)
Let me tell you what's ahead of you:
>years of trying every chef's knife shape, profile, construction and magic steel while listening to the experts on the internet which are all doing just the same.
>burning thousands of dollars to the delightment of the Big Knife industry
>stumbling upon a Chinese vegetable cleaver by pure chance, waking up from nightmare and not looking back again

BUCK 120 BEST

>>21569322
EXTREMELY BASED.

Been a while. How ya been?

>>21569410
Thanks! Yes, it really has. Im doing great thank you. Still a reeeeeeeeeeal bad man. How's yourself?

This isn't your discord server fags

>>21569322
i kneal

>>21566568
I'm planning on getting some ProCut to fuck around with.

>>21569630
Hahahahahaha
>>21569627
Fuck you. I am king. Go take your jap knife shit to the mall. You can find me in the bush if you decide to be a man one day
Ciao

>>21563327 (OP)
I might get clowned on for suggesting this but Cutco knives are the best knives I've ever used.

>>21569940
They're very nice knives. The handles look weird but are very comfy.

The prices finally came down but I still think they're on the expensive side. The scissors are probably my favorite on the market but I can't justify buying them because I don't use shears that much.

I think they have a lifetime warranty so maybe that makes them worth it.

>>21569625
We are doing well. Many big things happening. Still enjoying my expensive Shignig knives. Good to hear you're doing well buckbro.

>>21569711
Based dubs, hope the steel lives up to it's specs and works well for you
Apparently swords are all made with carbon steels, ProCut swords soon!?

>>21569322
Wait, I just noticed the bills are fucking Canadian. BuckBro is a Canuck?

>>21567198
Being a chef myself I have no idea how other chefs (and I see plenty of them irl as I work freelance at many different catering companies) are happy with the performance of knives that they only sharpen infrequently. Yes it still cuts, but if I need to slice 10kg of produce, nothing but a recently sharpened knife will do. I see chefs get out their honing rod every 10 mins, they bruise herbs and think it's normal, sawing back and forth rapidly instead of making one clean cut, and it's just like, sharpen your knife! You'll breeze through everything! And don't get me started on the abuse of serrated knives. Knife not sharp enough to skin a pineapple so they make their poor bread knife do it and piss pineapple juice all over the board. Painful!

>>21563327 (OP)
Just buy a wusthof or henckels. If you want to go even cheaper pick up a Mercer. Learn how to sharpen your knives and you'll be set.

This thread confuses me. Do people believe that food prep is somehow related to your cooking prowess? That you don't "need" or "deserve" a nice knife that cuts easily if you're not making haute cuisine?
I went from a $10 supermarket wedge to a $500 jap laser just because I could, my cooking hasn't improved one bit. I still make the same sandwiches and simple stews that I used to, but the preparation is so much easier and more enjoyable.

>>21570402
Half these retards would burn microwave instant noodles. There are only a handful of actual cooks on here. Just look at the catalog. Barely anyone posts food. It's all bullshit.

>>21565855
Nice digits. How does someone even break a knife in that way?

>>21570453
>chop into bone
>pivot

>>21570402
A lot of posters have a weird anti-consumerism thing about even decent knives, insisting that anything but a sharpened piece of pot metal is extreme excess and railing against it in every knife thread. Cookware threads get it a little, too, so maybe it's sour grapes idk.
No, a good knife won't make you a better cook but it makes the experience more enjoyable or at least less frustrating and $150-200 for a knife that you use regularly isn't an absurd price.

>>21570416
I rarely post food because it rarely looks appealing with my nonexistent plating skill, dim lighting, and potato phone camera. But that doesn't mean I'm not cooking most days.

>>21570402
>>21570526
A sharp knife is going to function as a sharp knife no matter what trendy blade shape or ivory handle nonsense you got tricked into taking out a loan for. You are a fool

>>21570578
You have no idea how knives work.

>>21570402
>and more enjoyable
based that's why i eat all my meals with Christofle cuttlery

>>21570210
>I think they have a lifetime warranty so maybe that makes them worth it.
That's exactly what makes them worth it. They do free sharpening for all your knives and will replace any knife you send them. You don't even need a receipt. Everything they make is dishwashable too. I honestly don't know why cutco isn't talked about more.
t. got a free homemaker set and a bunch of other stuff from them over a decade ago

>>21570588
Wrong. And again, you're just coping. I bet you can't even use a whetstone.

>>21567724
>I have a Berghoff Leo Santoku currently and I've really liked the shape/how it handles
You have answered your own question here.
Part of the reason that there are so many different types is that different people like different things. It's like: is Honda really better than Ford (or the other way round)? Depends on who you ask.
Look at your current knife and think what you would change in it. Is the length ok for you, how about the weight, the shape of the curvature, edge retention (you would need a "better steel" to improve upon that but it comes with more difficult sharpening). Is the overall feeling of a "good quality product" satisfactory enough for you (personally I hate some "cheap" - although perfectly usable - things like disposable lighters or pens, but billions of people don't have problems with that).
No one can answer these questions for you.

>>21570317
May you live a long life of good health and happiness
>>21570345
Yes Canada. Really wilderness

>>21570704
I can get a shaving edge with a ceramic cup and a roll of paper towels. Again, you have no idea how knives work.

>>21570837
Your parents must be really impressed.

>>21570578
An axe cuts food the same as a scalpel, gotcha.

>>21570402
4chan is home of the sour grapes squad. They really hate it when you enjoy nice things.

My cooking has gotten better from my nice knives because I have knives for specific tasks like slicing fish and deboning chicken.

>>21570837
Faggot, edge shape isn't some arcane knowledge

>>21570837
You sound like a guy who got scammed into buying a $3k vacuum desperately repeating the stuff the salesman said to cope with his foolish purchase

>>21570958
>>21570402
Both of you belong on reddit. I bet they have entire forums for people to post pictures of their latest purchases and talk about them and seek approval from strangers for the brave act or buying something

>>21570937
Bro you tried to flex your basic ability to use a whetstone 2 posts earlier

>>21571020
Anon, thank you so much for proving my point! I really appreciate it! :D

>>21571022
Bro thinks every poster is the same

>>21571030
You need my cock bog dog

>>21571165
why are you gay

>>21571213
This

>>21570608
Never put knives in the dishwasher. The primary reason is no-matter how good your dishwasher is it always leaves a reside on everything. The same reason you should always hand wash your pans.

Honestly most dishwashers are trash and you might as well be eating tide pods.

As for the Lifetime Warranty--I have several heirloom knives all over 100 years old and they all are in amazing condition. They're from a carbon steel butcher set passed down in my family from the original home stead.

I only mention that because the point is good knives should never ever need to be replaced.

As for the sharpening--it sounds inconvenient. I'm pretty mid at sharpening but I can keep everything razor sharp most of the year because my knives are of good materials. I only have to have them professionally sharpened maybe once a year to get the blade geometry back to factory. I just take it to a dude and get them back the same day.

I feel like having cut-co do it, depending on where you live, isn't always convenient.

All that said they are very nice knives but for the same price I can get you several options that are much higher quality. 440A high-carbon stainless steel, used by cut-co, isn't that great (especially for what they charge)

Buy a cheap set and keep the knives sharp. You don't need some Kill Bill Wu-Tang steel to cut produce.

>>21570526
>poor plating skills
Just put it on there in a semi neat fashion man. You don't have to be Gusteau. Plating is just a function of the components. An easy formula is plate the starch, protein on top or leaning over/against, veg accompaniment in a semi-circle around the cental portion. Sauce over top. Add garnish like parsley or whatever if you like. After that, you can get creative. Practice, practice, practice.
If you want this board to get better, and learn tips by the dudes who do cook fancy shit, post food threads. Some of us either are or were in the industry. I was a pro chef for half a decade before I realized I fucking hate people.

>>21571272
I‘ve started wondering about how bad dishwasher residue is for humans since having a child..

>>21571054
That doesn't make you look any better though.

>>21571016
You sound like someone who inherited a broom from his grandma who claims it's all anyone needs, even though you never held a vacuum cleaner in your hands.

>>21571281
Stay mad.
We both know you lack the intellectual capacity to refute anything I've said.
>>21571408
There is a relatively easy test that I do.
I have an all stainless water boiler that I use every day. If I put water in it directly from my water filter (I use a gravity fed one on the counter top) I never get any buildup. If I use a cup or bowl that has been through the dishwasher--to take water from the filter to the boiler--after about two days I see buildup in the water boiler.

I mostly hand-wash everything but when I have guests I will load dishes into it. I always hand wash cooking tools though. Low exposure to toxins is unavoidable but constant exposure over prolonged periods of time do build up in the system.

I think the type of dishwasher matters as well as what soap you use but the most overlooked part of the process is "how clean" is your municipal water--that will also leave residue in addition to the soaps.

>>21571428
>You don't know what your missing fallacy

>>21571440
Well, do you?

>>21571434
>Stay mad.
>We both know you lack the intellectual capacity to refute anything I've said.

Really cool teapot you got there Russell.

>>21571459
>>21571449
>proves me correct
I love being right about everything. Sometimes it gets tiresome but it never gets old.

>>21571434
That's just water hardness. Hard water has more minerals (which are usually beneficial micronutrients) than soft water, but those same minerals stay behind after the water evaporates. Hand washing leaves less residue because you wipe the mineral-infused water off with a towel, thus leaving less hard water/minerals on the dish to begin with
Also just because your water isn't hard doesn't mean it's safe - there are plenty of bad chemicals that can dissolve in water but evaporate instead of leaving solid residue

>>21570589
Are these worth it? Seems expensive.

when I was getting into my knives, I always bought the $20 or cheaper version of it first
and then when those crapped out, I knew what I wanted out of an expensive version of it

Absolutely don't get a sharpener like this. >>21563882


Get a two-sided whetstone. Sharpen with quickly with pressure and a 45 degree angle. It's very easy to do once you get the knack of it.

>>21571726
>45
You mean 15-20?

>>21571732
Yea probably, I just use the stone casually.

bought a cheap chink knife on shein and it rocks, just hone and sharpen like normal and it works amazing

>>21571408
dishwashers are the biggest meme in existence.
>pre-soak
>pre-rinse
>load dishwasher
>don't forget to clean the little shit trap out btw otherwise it will just make your dishes dirtier
>run dishwasher
>don't forget the rinse aid and the drying aid btw otherwise you will have visible soap scum on everything instead of just invisible only
>also you can't run knives, or cast iron, or silicone, or wood anything in there
>wait 2 hours
>rinse everything off afterwards to pretend to get the caked on detergent off
>still hand clean anything that actually needed washed since the dishwasher has zero scrubbing ability
wow so convenient. i love the antichrist

>>21571943
I've heard that these dishwasher tablets are good for removing toilet stains. I wouldn't use it for my dishes kek.

>>21571943
>t. Never used a good dishwasher.

Sad!

>>21563327 (OP)
they all taste the fucking same too OP

>one 6 or more inch big chef knife. i really like 6" desu
>one pairing knife
>1k/6k diamond stone for sharpening
>any leather strop
thats it thats all you need. dont get a set its a waste, youll use the bread knife never, anb skip the honing rod too just get the stone and strop. get a dishwasher safe handle, but dont dishwasher the knife, it just erodes the edge, even on stainless.

i like dexter and victorinox. you can get chinesium but just know the heat treat of the blade is going to suck ass and therefore require more sharpening

>knife thread
>it's just cultureless mutts arguing about their authentic chinkshit again
I bought a quality sharpener and appropriated a butter knife i stole into an all purpose blade. All of you can fucking blow me.

>>21572190
>Subhuman calls americans mutts
Every time.

>>21571519
You don't know anything about municipal water.
You get "microneutreants" from food, you don't need it in water. Anyone who tells you you need drink anything but pure H20 for "health benefits" is trying to sell you tapwater at an exorbitant markup.

All dishwashers leave a residue--every single one of them.

>>21572190
+1

I've never met a knifefag who had any actual skills

>>21563327 (OP)
I recently bought regular and smaller size santoku (wife is petite and so are her hands) from Metro and they're pretty good for a decent price. Don't look for brands, buy what feels good, isn't made off worst chineesium and can be easily sharpened. Good sharpener is IMO a better investment than a multi-$100 knife that will require weekly care.

>>21573123
>Nip nog ching ping pong

Honestly I don't think I will ever be truly happy with any knife

>>21573189
why does your cutting board have an LED on it?

>>21573208
Why not?

>>21572190
Post a pic of it.

>>21571726
>45
you fucking WHAT

>buy any knife
>spend an hour learning how to use a whetstone properly
Boom problem solved

>>21567173
You’re a gigantic faggot and spending a ton of money on a knife because it has a good canthal tilt doesn’t make a difference in the kitchen.

>>21573781
Holy kiwi cope. Is that cleaver going to do the same job as a deba or thin boning knife when fileting fish?

I bought a $2 knife set with a honing rod, with an extremely flimsy wooden chopping board that seemed untreated.

>>21573781
>completely misunderstanding the point
>again
Christ

>>21573969
Is it the best knife ever made and you gained 3 michelin stars using it as your only utensil? And you have never needed to sharpen inlt once in 35 years?

>>21574012
i don't know. i used it like twice. it seemed okay. what does it mean when they give you a literally untreated piece of wood plank as a chopping board? am i gonna get like cancer from it

>>21570384
love my wushtof

>>21574036
Put food safe oil on it and you should be pretty golden. Something that doesnt go rancid quickly. Make sure to dry it on its side so it doesn't warp.

>>21567207
1) the bolster knife feels more cozy in my hand I like feeling the rib with my fingers and thumb
2) leverage point
3) I have another knife without one in case I need a knife without one

>>21572051
>this same cope every time
Every single dishwasher I've ever used, from the crusty old ones in shit apartments to "professional" ones (of course, every real restaurant has a person wash their dishes instead of loading them all into some massive machine - wonder why) and scam tier High End Modern Home Appliances, have been the same. But yet retarded soap eaters always come out of their pit to tell me I just haven't tried the right one yet and that's the issue.

>>21574200
Sounds like an extreme skill issue. Sad!

>>21573739
>Buy a shit knife
>Have to sharpen it all the time because it doesn't keep an edge
Many such cases

>>21574200
Based.

>>21574200
>of course, every real restaurant has a person wash their dishes instead of loading them all into some massive machine
lol
lmao
roflcopter

>>21574255
I use a glass cutting board so I have to sharpen my knife all the time. It's not a problem

>>21567857
asking a shitty llm about anything specific is outing you as stupid, sorry bro

>>21574441
and yet there's people making millions by asking LLMs questions all day long

>>21573221
That's a laptop, put it under to give my cheap phone camera some contrast.

>>21574200
>every real restaurant has a person wash their dishes
lmfao are you 60 years old?

>>21574200
>anecdotal evidence
>is retarded
Many such cases

>>21571943
>>pre-soak
not required, just scrape off loose food
>>pre-rinse
not required, just scrape off loose food
>>load dishwasher
>>don't forget to clean the little shit trap out btw otherwise it will just make your dishes dirtier
just like you have to clean your sink/washing up bowl. Shocking!
>>run dishwasher
>>don't forget the rinse aid and the drying aid btw otherwise you will have visible soap scum on everything instead of just invisible only
Depending on your water hardness, and if you are using tabs vs powder vs liquid
>>also you can't run knives, or cast iron, or silicone, or wood anything in there
You can run knives, you'll just need to sharpen them more. Sillicone is also fine for a dishwasher, it only gets to about 75C. For cast iron and wood though, you are correct.
>>wait 2 hours
My wash cycle is 58 minutes.
>>rinse everything off afterwards to pretend to get the caked on detergent off
No need, my dishwasher drains and rinses itself.
>>still hand clean anything that actually needed washed since the dishwasher has zero scrubbing ability
1 in 50 washes it might not get something, but the abrasive components in the powder being forced at high pressure alongside a jet of water is a form of scrubbing, idiot.

https://www.youtube.com/watch?v=jHP942Livy0
https://www.youtube.com/watch?v=_rBO8neWw04

Technology Connections covered this. Most people use the fucking dishwasher wrong. Including you it seems

>>21574468
no, my restaurant doesnt have an automatic dishwasher that costs 100 times more for upkeep, maintainence, repair and upgrades when they could just hire juanito and juanita for 20 bucks a day

>>21574477
then you don't work at a "real" restaurant.
your little mom and pop shop is not a "real" restaurant.
When you seat 300 for a banquet or have 500 bookings for service, no one is manually washing up.

>>21574481
you jusy described a hometown buffet holmes. dont @ me ever again gaylord

>>21574481
>you jusy described a hometown buffet
>holmes
>gaylord
yep, you've never worked in a real restaurant or done any banqueting
you actually think people stand there washing up when 350 are seated and 50 more are in reception. confirmed fry cook at Cousin Cletus' Bar and Grill.

>>21567173
This isn't stupid though, it's the truth. Driving an expensive sports car is fucking stupid, however.

I exclusively use $5 knives that i sharpen with a $5 sharpener like >>21563882. If it's good enough to cut tomatoes with ease it's good enough. I sometimes throw them at my neighbor, then buy a new one. Your neigbor would probably thank you for throwing your expensive $1000 toy at him. I also sometimes stab the cutting board with it when I'm angry or for dramatic effect, bet you wouldn't do that with your toy either.

>>21567445
shiggy guy is still here, haven't seen you in a while. 3 years if that timestamp is correct

>>21567445
Nice chinese stamped knifes you got there

>>21573872
>is that (chopping tool) going to filet?
I don’t use axes to whittle but you do you
>>21573996
I think you’re autistic.

>>21573781
>doesn’t make a difference in the kitchen.
neither does buying knives and not using them, considering 6 of them still have the barcode on

>>21574795
The sticker is plastic and I hand wash my knives, so it stays on pretty easily.

>>21574459
oh, i thought it was like a wireless charger for your knives or something.

>>21574609
>>21574786
Okay I'll spell it out for you since you're incredibly retarded. It's not about needing this or that in a knife, it's about that dumbass making a claim about how these knives that are obviously shitty for anyone who knows the slightest thing about knives "mogging everything ITT"
My god

>>21574869
kiwi knives punch above their price point, but I’m sorry to say that in the Western kitchen you’d be laughed out of the door.

>>21574643
Hi, I was hoping someone else would still be here aside from me and buckbro. Those shigs are really quite good knives. Holding up very strong. I can go 6-8 months without sharpening or honing before they get dull.

>>21574665
Thanks, but those are handmade with true nipponese paper steel! Some are even folded a bunch of times.

>>21574922
>but those are handmade with true nipponese paper steel!
is that what it said on the Amazon listing?

>>21565621
I got the same knife. the factory edge was so bad. but I learned to whetstone sharpen and it holds an edge really well.
everyone learns at a different rate, it took me a dozen+ tries but now I can sharpen anything. I think you have to be into learning the skill, otherwise I would have it professionally sharpened.

>>21571523
they're really nice to use always put a smile on my face
a bit more expensive than my WMF set you're right

>>21574952
Cope more lil bro. Also post your shitty knives so I can lol@u. Thanks.

>>21575029
>genuine damascas folded knife saar! it have the japan on it that mean very expensive and best for bharat!

>>21575051
>if I say something enough times it WILL become true!

Pretty funny lil bro. Stupid, but funny. Im laughing at you.
That pattern welded steel is made in house. Really good stuff, and pattern welded steel has a use on single bevel knives. It prevents the warping that naturally occurs as you sharpen a single bevel knife.

>>21575061
>>21575029
>>if I say something enough times it WILL become true!
Such as your knives being expensive when they're blatant stamped clones from taobao kek
the kanji isn't even recessed properly ffs
pic rel, how a real one looks.

>>21575071
You're incredibly stupid, but I love that for you. It really adds some good laughs to my morning.

What will your next cope be?

>>21574869
That’s why I called you autistic. He wasn’t literally asserting that, just putting a humorous spin on saying “these knives work for me”.

>>21575127
Anything's possible when your narrative takes priority I guess

>>21575071
Inform yourself. They're all real. Shigefusa only stamps double bevel knives.

https://www.kitaeji.com/articles/04_Shigefusa_Fakes/index.html

>>21575161
What do you actually make with these absurdly expensive knives?

>>21575202
Pretty much all my food, parting chickens for yakitori and sushi. They add enjoyment and pleasure to an activity I already enjoy a lot. They're also really fun to polish.
Ill have someone over and let them cut some carrots or whatever with my victorinox and then let them use my shigs and they always go woah or wow or daaaaaang.
I always recommend munetoshi if you want to experience what a good handmade japanese knife is all about. They're quite affordable for a handmade blade, have a great heat treat, and excellent grind. The only downside is their fit and finish is pretty minimal, but you can always fix that! It's fun!

>>21575282
Are you concerned about eventually wearing down the knives? How long have you had them and how often do you actually need to sharpen them?

>>21575282
Butchering animals is the only actual reasons to have fancy knives. But for most people, who only trim the fat from their meat and cut up vegetables, there's no need

>>21575363
Nope. I sharpen them once every 4-6 months on a 1.5k whetstone and maybe a natural or two after that. I use them everyday as a home cook.
As long as I don't chip them they'll last a lifetime or two. If you dont use a pull through sharpener this is true for most well made knives, really. Whetstones remove an extremely small amount of material.

>>21575365
I would say that you're correct if you are talking about specialized knives like a yanagiba, deba, honesuki, etc where they are made specifically for slicing fish or deboning chicken/fish. I have a yanagiba for making sushi, so it's worth it for me. Same goes for my honesuki. It just makes the process of deboning a whole chicken more fun and easier.

A well made 6-8 inch gyuto and a paring knife is all most home cooks really need. Munetoshi gyutos and petties are like 200 bucks and they perform about 90-95% as well as a shigefusa gyuto for a home cook.

I have this awesome little double bevel ajikiri(left one) that I freaking love. Stainless clad too. Imagine a paring knife, but tall enough for finger clearance.

>>21574495
>catering "chef"
>uses dishwashing machine
I believe this
>>21574280
Meanwhile both sides of the thing has massive sinks and sprayers for doing all the other steps. Least this isn't pretending to do the whole job for you. For a machine to do it all for you, you need a 5 stage long belt fed dishwashing factory setup like this >>21574468 You will notice that home dishwashers are not even close to being that either, btw.
>>21574474
Your silicone tastes like dishwasher detergent. Also thanks for sharing that I've been deboonked by youtubers.

>>21575744
>comes back half a day later with no actual refutations because he’s bubbling that people know better than he does
kek
lmao

>>21576402
NTA but I genuinely don't care if you "clean" your dishes in your dishwasher.
kek

>>21576444
>I am not that anon saar i am someone else saar do not use dishwash vishnu forbid it

>>21575744
> you need a 5 stage long belt fed dishwashing factory setup
yes, you do need to do that on a scale where you have 500 banqueters.
When it is just you and your parents, funnily enough, the scale is reduced and so is the size of the machine. But you, the soup microwaver at Uncle Derwitz’s BBQ Fun House is too stupid to understand this.

>>21571732
>>21573644
I assume they meant 45 degrees inclusive, so 22.5 per side which is reasonable