I'm just getting into cooking and I need a proper knife. Until now I've been using a £2 knife from Tesco.
I have no idea where to begin picking knives out. I'm a student on a student budget, so nothing expensive, I just want it to not be a chore to use. Any advice appreciated.
No, you just need to have a knife licence and never take it out of the kitchen or utilise it in the presence of others. Clearly you are an ignorant yank who does not even have a passport and such.
If it has to be even cheaper, ICEL makes decent knives, mostly marketed at food services companies. Stamped ones are especially cheap (the Victorinox is also stamped) :
PS. get a knife steel while you are at it.
The shape looks wrong, this is the one they were talking about :
seriously, sharpen it though. i have cheap knives for camping and they're razor sharp when i'm done. give em a 10 min pass on grindstones every other day and they'll be easy to use
don't get a knife because you wanna look big and cool, and especially don't get japanese steel for that reason
>japanese knives comparable but priced up bc muh thousand folded nippon knife
>paying extra so ppl won't laugh at you in professional kitchen
>buying it when you're not skilled enough and you're still laughed at
That is a good choice for getting started, get the same brand bread knife and a couple pairing knives and you will be about set. I would also get a chinese chef's knife, but that is just me.
>mfw I bought a meat cleaver from walmart + $1 chink wetstone from the asian market and use it for literally everything going on 3 years and never have any problem and plebs near me aren't single knife masters
>Not meeming it up
I actually own a couple of Victorinox knives but just get yourself a whetstone and you'll be set for knives. 1000/3000 grit for me (not a sashmi artist) and a $15 supermarket santoku is my go-to.
They are nice and sharp when you buy them, they are also cheap and last a while.
So throw them away when they become shit and buy new ones
Especially for a student with others in the house
most good knife shops should be able to make them
if you really want to get into it go with a carbon steel knife because stainless is a bitch to sharpen and it just cant hold the edge like a carbon steel can, and it gets your more in to the routine of taking good care of your knives
You can't sharpen a blade with no edge
You need a wetston, also just get a Sharpe er if you don't understand what a steel is for you don't know how to use one
Cheap sharpener > using a steel without the knowledge
Glad to see someone else likes these here. I've been using their 8 inch chef's recently, and it's pretty darn good. Previously used one of their little cleavers at work, and that thing was a monster.
The cleavers will wreck your food, and fingers. Do not use after consuming alcohol.
Good little knives for what they cost and sure, they're a cheap build and not something a professional full time chef would use on a daily basis but they are brilliant for home use.
i just bought a victorinox knife and a sharpener.
i used the sharpener on my old knifes but i am not really satisfied with the sharpness. i am afraid to use it on my victorinox.
is this any good?
Need a new paring knife, and gonna go with a standard Victorinox or Wüsthof.
While at the knife shop, I'm probably gonna look at some santokus - I want to replace my old 8" chef knife, and because I still have a 10" I wanna try a santoku.
I've no clue about nip knives.
Are any specific brands /ck/ approved?
If you actually care about your knives, buy a whetstone. There are good and cheap combo stones on amazon, you don't need a J8000 at first.
If you actually care about the sharpness of your knives, J8000 and leather with chrome oxide paste.
Learning/acquiring a new skill should me motivation enough.
Don't bother buying anything decent like a Damascus steel knife until you have had plenty of experience with cheaper knifes including sharpening them.
Damascus steel is the best for a reason but they are DEFINATELY not a knife for novices. That being said I own six types of Damascus steel knifes and they are DEFINATELY the best knife you can buy.
Because the properties of Damascus steel include being folded over one thousand times as well as using different types of steel you get the best of both worlds and they never need sharpening with a stone (which takes a very long time as you might know) you can just use a roller disc sharpener once every few weeks.
I wanted to tell you exactly what that Chinese characters are: It says "Manufacture Mongolia"
I have a knife like that too. A bit brittle, but WOW does it hold an edge....
Never ever ever cut on anything other than wood or plastic. Dont do it. Never.
Came here to post this.
Do you live anywhere near Asian general stores? They will probably have them. I've got two Kiwis and they are great. They come quite sharp (often arm hair cutting depending how they are stored/ shipped) and wont cost more than $5 for their chunkiest knife, except for maybe their cleaver.
I have the top 3 in that pic. I'm not OP, just suggesting that kiwi would be a great place to start for a student on a budget.
My waifu is Asian and we frequent plenty of those stores for supplies.avi so no issue getting them around here.
even if you don't get the recommendations read how they reach the conclusions, it's a good primer on what makes a good knife good
I have a Kiwi Brand Cleaver. I'll vouch for it. It's been a work horse.
While you're there, get a good cutting board. I have one I got at an Asian store that I swear is a cross section of telephone pole. It's great when I'm chopping through bone.
They're okay for what they are meant for. Use them to cut lettuce or anything else prone to oxidation. Be careful, they chip. And that can end up in your food. Steel will always be your workhorse. Anything else is a gimmick.
The Damascus steel is just decoration. It's just important that the sidewalls are softer than the cutting edge, the folding to put patterns in doesn't help or hurt.
I find plastic cutting boards to get grungy faster, I prefer 5$ bamboo cutting boards.
I wish they test the knives twice, from factory and after putting a standard edge geometry on it. A lot of their tests were purely a test of the edge geometry, a Tojiro chisel edge knife would have been bottom of the barrel according to them.
Anyone have opinion on sharpening systems? I want to get an Apex clone and a 10K grit stone to microbevel (not interested in stropping).
>Anyone have opinion on sharpening systems?
Silly overcomplicated crap for gearfags.
I don't see the point, really. It's not difficult to get a proper edge using just a stone. If you feel uncomfortable with that then buy a cheap beater knife or two and practice.
I've got a real apex
It's good for big curved knives that would be a pain in the ass with a stone
I don't bother with my smaller knives, a stone is faster. I wasn't expecting that when I bought it, I figured it would replace freehanding except with the Japanese single bevel knives.
But it's still nice, 9/10 would buy again
Large stones are expensive and I'm 100% certain I won't be putting a consistent microbevel on a knife with a significant curve free handing on a stone (rotating belt grinder maybe, easier to maintain the angles).
So then the question becomes, how useful is a microbevel?
Yeah, they're smooth. Most Damascus knives are just regular steel with acid etched patterns, but I'm talking about when they're actually made of composite materials, like high HRC carbon steel with soft iron layered in, for example.
The system has a higher cost of entry but you can get most popular stones cut to fit the system, so adding a chosera 8k or something adds $45 instead of $120 (I'm making these numbers up but you get the idea)