Just got my first real cooking knife. (pic related) What knife should I get next?
Also general kitchen knife discussion
Just bought pic related for a friend. Hammered damascus vg10 core 61 HRC yadda yadda yadda. $80.
Ill say this of every cook, you always buy some gay shun or woostoff, and 10 years down the road you have those knives at home as your buster knives. If it feels right in your hand then its the right knife, but german mass produced knives are shit.
People like to bitch about German knives these days since Japanese knives have gained notoriety. Don't let that sway you. Japanese knives are generally harder, lighter, and better looking for the money, but German knives still have their merits. They are two different styles entirely. If you're smart, you'll round out your kit with a little of everything. No need to choose one knife as the 'end all, be all.' Also don't forget about Chinese knives. They're a world apart from either German or Japanese. They're fun. People who have never used them before will mock you for using them. The only things you really need to avoid are Chicago Cutlery, Faberware, Cutco, Dexter, Kiwi and unnamed bargain knives. Almost anything else will be worth the money if you take care of it.
Knife fetishism is stupid.
Protip: use a hard, non-porous surface that will not gouge and harbor bacteria for cutting on, then cut with an inexpensive knife made of soft stainless steel that you draw through an automatic knife sharpener before every use.
Define cheap anon. Because I wouldn't want to go below Victornox knives in terms of quality.
I agree that buying Shun Knives or whatever is a waste unless you're working in a super high quality kitchen where each knife cut matters. But going super cheap sounds awful.