Sho me ur nifes

It's purty, but the handle seems a bit on the small side for a 10".

Did you get it custom made like that?

>i'm now picturing you as a petite girl who likes big knives

>>7301929
Handle is plenty big, it's also wide.
Lol definitely not a little girl, I'm a 6'4" dude.
But yeah I got it custom made to how I wanted it. Also has the first 2" or so of the back of the blade rounded off to be more comfortable.

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>>7301954
pic related

>>7301960

Handle definitely looks more proportionate there.

In the first pic it looked like the handle of a steak knife was put on a small sword.

i got this one as a gift. its pretty sweet though
its super delicate, i broke the tip and had to grind it down the first week, so i stick to cutting meats and some light veggies.
for anything tougher than an onion i use my wustof

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>>7302040
forgot pic

>>7302040
Damn that sucks.
The pattern looks nice at least.

>>7302050
i was being careless, and knocked it off the cutting board at work lol
it can happen to the strongest of knives. but my wustof takes all kinds of beating and dont care, still slices delicate things such as chives like nothing

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Here's my current lineup. I just moved and got my own kitchen so forgive the incompleteness of it.

>8" Wusthof Gourmet chef's knife
>7" Mercer santoku
>4" Victorinox paring

What should my next purchase be?

>>7301920
No pics right now due to phone being on the fritz but I went the local custom knife route as well. 9" knife made from crucible powder metallurgy steel (CPM-S90V and CPM-S35VN in integrated droplet pattern Damascus) with a vacuum-treated box elder burl handle. Fucking live it. Sturdy, insanely sharp and holds an edge like nothing I've ever used before. Socking money away now to get a sujihiki style knife from them for working with fish.

>>7302139
Also that live should say love.

>>7302139
That's lots of fancy words lol. Don't know what those metals are but that sounds pretty bad ass. Custom knives are the way to go... I love being able to just go tell them exactly what I want rather than trying to find a remade knife that fits.

And it's not even that expensive compared to one of them fancy knives.

>>7302117
Sharpening stones

>>7302204
Anything in particular?

>>7302204
Don't necessarily need a sharpening stone. A flat surface and sandpaper can work wonders.

>>7302117

Bread knife.

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No.9, use it for most cutting jobs in the kitchen.

damn, I did not know there are so many kitchens without a dishwasher. all theese knives with wooden handels. medieval.

>>7303010

>using a pocket knife for most jobs in the kitchen

>>7303015
Why not?
An Opinel is a good quality knife, much better than the majority of weeb blades you see on here.

>>7303015
I'm no cook and don't 'properly' cook too often. Only times I wish I had a bigger knife is when I'm cutting large vegetables.
It's reliable, sharp & easy to keep it sharp, and if it somehow does get fucked up it's only $15 to replace.

>>7303025

i'm not even that guy, but:

>edge not suitable for rocking/chopping
>blade is like 4" long

3/10, shit cooking knife

>>7303056
A bad craftsman blames his tools.

>>7303063

You obviously don't cook.

>>7303068
and you don't have a dishwasher.

>>7303073

Because I don't have a $15 pocket knife that was made in France?

>>7301920
Knife threads.
Getting /ck/, /diy/ and /k/ together since [insert.date.here]

>>7303076
who cares where it was made. wooden handle -> fail

>>7302963
Is a bread knife more versatile than a 5-6" utility knife?

>>7301954
>Also has the first 2" or so of the back of the blade rounded off to be more comfortable.

That's fucking wizard.

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Right now my main is my Toyama Noborikoi 240mm gyuto.

Rotating between it and my 240 Yoshiaki Fujiwara.

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The shun belongs to my wife and the Asai is my own.

>>7303644
do you put them in the dishwasher?

>>7303677
Why would I?

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>>7303644
My Shunfriend!

Shun is fucking awful.

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>>7301920

>shitty stamped blade with tire marks

get on my level senpai

any recs on a good cutting board?

>>7303915

get a nice showboard that you don't cut up and then just cycle through bamboo boards or plastic for meats

there's really no reason to drop a lot on a cutting board, just use the proper material

>>7303010
Nice. I've got a no. 9 also, it's my main cooking knife when I'm camping lol.

>>7303015
It's pretty big for a pocket knife. About the size of a steak knife when opened.

>>7303911
It's a forged blade, not stamped.

>factory made knife with giant shitty bolster cucking up the end of the blade
>only 57 HRC
It's 2016, come on

>>7303915
End grain maple is supposed to be the best. There are some 'cheap' ones on amazon.

my asian wife's been bitching to me about getting a knife sharpener. do any of you guys use them?

my wife is a bitch.

>>7303988
I have a series of whetstones.

>>7303988
I use a honing steel rod and I achieve good results.

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>>7303988
I use a bunch of whetstones.


>>7303998
>honing
>sharpening
They are different.

>>7301920
So, really, you're just being an attention whore who wants people to recognize your special snowflake-ness.
Sorry, dear, lots of us have quality carbon steel knives, myself included. This is a cooking board, after all. Now are you going to show us your seasoned cast iron as well or perhaps your carbon steel paella pan?
I hate these threads. I'd be more interested in what you can DO with your knife in the kitchen. Lots of people have beautifully appointed kitchens and can't cook their way out of a paper bag.

>>7303988

An Apex clone costs 25$.

http://www.banggood.com/Profession-Kitchen-Sharpening-Tool-Scissor-Knife-Blade-Sharpener-Tools-With-4-Stones-p-1006019.html

>>7304010
Do you bitch and moan in the endless series of microwaved ramen or taco bell threads too or just these because people have more money than you?

Are you by chance a Sanders voter who hates those who have more than you do?

>>7304010
I want to see your knife too though lol.

Also I do have a shit ton of cast iron, but I don't bother with all the special snowflake seasoning, I just use the shit.

>>7304023
>Do you bitch and moan in the endless series of microwaved ramen or taco bell threads too
Yes.
>Are you by chance a Sanders voter
No

Any more questions, try hard?

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Saw these knives at Sam's the other day. Wonder if they're any good?

>>7304034
Well at least you are consistent in your bitching I guess.

If you have so many problems with non cooking related threads then why are you even here?

>>7304034
Show me your knife faggot :^)

>>7304031
Well, I can't take pic right now, sorry. But I have mostly Sabatier and other Theirs-made carbon steel, with some inherited Old Hickory thrown in, plus a japanese Yanagi and Nakiri. Also some random knives from when I worked in kitchens years ago. They're all great knives, that perform beautifully, as long as they are cared for properly. The right tools for the right jobs, as they say.

And you know, if it makes you happy to buy a locally crafted knife, then go for it. It just seems (based on most of these types of threads) that most people buy that type of tool not because they actually need it for it's intended purpose, but to feed their own egos. However, I'm glad there are more craftsmen beginning to pop up, because that's not only good for local economy, but keeping important skills alive and thriving as well.

>>7304044
See >>7304072
>>7304040
That's a stupid question. Why is anyone here?

>>7304072
Old Hickory make great knives.
Judging by what I see they would be financially suited to the "less gifted" cooks who post on /ck/. (By that I mean most of you).

>>7304072
>Sabatier
You mean the shit they sell in bed bath and beyond?

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Picked up one of these bad boys to replace my aging decrepit victorinox. I don't think I'll use another knife in my life, this thing is as close to perfect for me as it gets.

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First knife I ever bought for my kitchen that wasn't total shit Walmart tier. Owned almost a year now and will be upgrading soon but will still be main knife while I practice sharpening skills. I rarely use anything else except my cheap paring knife and crappy chefs knife for hardy veggies like squash or detailed work.

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>>7304153
Sabatier is a makers mark not a fucking brand-name you blithering retard.
Seriously, do you cunts know nothing about cutlery?

>>7304172
make sure you dry them thoroughly, those globals tend to get rust spots (especially in the handle if you're not careful)

>>7301920
> local blade smith
> local

> just got a new knife in the mail
> mail

Makes sense.

>>7304240
You do realize people mail things locally, right?

>>7304249
Yeah when I buy things locally I usually ask them to mail it to me instead of taking it home that day.

>>7304261
It's custom, as in not premade. They had to actually, you know, forge the thing and put it together and such.

I could have gone and picked it up when it was finished, but there's this handy service where someone else goes and picks it up and then brings it to your house for you.

>>7304273
Pics or you don't have some custom forged artisan blade locally crafted then sent through courier service.

>>7304288
I'm the OP retard.

>>7304178
>owned about a year now
Looks like you haven't used it
>>7304192
We're a bunch of fat angry neckbeards here who freak out and shitpost our pocket knives and spam text from knife forums when anyone who actually has a clue about knives expresses an opinion.

>>7301920
Why does the heel have such a ridiculous angle on it?

>>7304904
It's called taking care of your belongings. After every use I wipe it clean (even between different pieces of produce) and at the end I do a light rinse then wipe and wipe with my dedicated oil rag then one dry wipe after that. It's my first high carbon blade and I've been quite paranoid and obsessive about keeping it perfect. I have used it almost every day since I got it.

>>7304921
>It's called taking care of your belongings.
Dude. It looks like an inexpensive plastic ferrule knife that cost maybe $50.
>After every use I wipe it clean (even between different pieces of produce) and at the end I do a light rinse then wipe and wipe with my dedicated oil rag then one dry wipe after that
Uhhh.... you do know the whole point of kurouchi is that they're supposed to be beater knives?
>I have used it almost every day since I got it.
What are you cutting? Paper? Food has stuff in it that discolors carbon steel. Yes, even if you rinse it and oil it after.

>>7303010
I just got one of these. Glad it holds up to hefty tasks and daily use.

>>7304937
50 bucks may be cheap for you but I live paycheck to paycheck and money doesn't just flow like water around here. Prior to this knife my whole setup cost like 20 bucks. Why beat up and destroy something that I could take care of and have last? I just cut veggies with it as its meant to do....being a nakiri and all...

>>7304969
whaaaaaaaa, nobody's ever done that before. Just eat some fuckin noodles and man up.

Let me guess your response...
WHAAAAAA WHAAAAAAAA

>>7304975
Nobody has ever done what before? If we are going to play this game you have to at least attempt to make some type of sense

>>7304969
Getting onion stains on your knife isn't going to "beat up and destroy it"

>>7304982
No one said that? Perhaps if you were to spend more time reading and developing better literacy skills instead of shit posting you would have a better grasp of context. Thanks for keeping me entertained though regardless!

>>7304937
>whole point of kurouchi is that they're supposed to be beater knives

what are you smoking? kurouchi is an aesthetic choice, not a type of knife.

that knife is certainly worth taking care and $50 puts you in a quality range pretty damn close to a $600 custom.

>>7305000
For future reference, in English and all other languages that I know of, you normally use a question mark to denote a question, Mr. Literacy Trips.

At any rate it's clear you don't use your knife you saved up all semester for. It's fine. We're all more than a little weird here, in some form or another.

>>7305007
For your own reference....question marks are NOT just used to indicate a question. They actually determine the tone/inflection a scentence should take when spoken out loud. While most frequently used on question statements....it is my no means exclusive. I hope you are learning from our interaction!

(Do you see how I used that exclamation similarly to the question mark previously?)

>>7305003
>what are you smoking? kurouchi is an aesthetic choice, not a type of knife.
Is this that meme they call "not even wrong"?
>that knife is certainly worth taking care and $50 puts you in a quality range pretty damn close to a $600 custom.
What are you smoking? The main difference between a high quality mass produced knife and a custom knife is that the custom knife has more bragging rights. Also $600 isn't really much of a custom knife unless you mean a run of the mill blade template and your choice of cubic zirconia embedded in the handle.

>>7305026
>They actually determine the tone/inflection a scentence should take when spoken out loud.
So in other words, I'm supposed to imagine you sounding like a cross between a valley girl and a homosexual with a nearly unintelligible lisp? Great. For the future, please refrain from mentioning your sex and/or sexual deviance when shitposting on /ck/.

>>7305037
High five! Thanks truly for the humorous interaction and hope you had as much fun as I did.

>>7302117
>>7302204
I am also looking into sharpening stones for my next purchase anon. I will probably go with Japanese waterstones because from what I understand they are the most forgiving for novice use. King seems to be the affordable and reliable option from what I have seen so far but am not done researching all the way. Advice from any coo/ck/s?

>>7305029
oic. I took the b8 nice job.

For anyone else reading this, yes, a $50 mass production knife is absolutely a high grade product, equivalent in functional quality to what you get custom. it really is just preferences and free cash after that $50-100 bracket

>>7305115

tristone setup is the easiest for learners. Japanese stones are really soft and not at all forgiving for noobs. diamond plates are also a good choice

>>7304153

no, 4 Elephant or K are the best brands. there's a lot of "Sabatier" out there that has nothing to do with the real makers.

fun fact: Sabatier knives from over 100 years ago were the ones copied by the Japanese to become the gyuto

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>>7301920
>not using a hand forged double edged blade; medieval style with Fleur De Lis cross guards with stainless steel pommel and leather grips tacked into oak hardwood handle.
>not eating with only your hands and a dagger like in early medieval times

Interesting note that "utensils" are actually a very late-term thing in considering the whole of humans' existence. I think like, less than 1% of our existence has used utensils, even wood-carved or chopstick.

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>>7301920
> Wusthof 8" chef
> Richmond Artifex 210mm gyuto
> Wusthof 3.5" paring
> Ignore the shitty "Cheese" knife. My wife loves that thing. I've since gotten her a scalloped utility knife that's actually decent.
> Pulltap wine key
> Honing steel

All on a custom rock maple magnetic knife bar I made.

>>7305600
I've also rounded out the first 2" of the spine on my Wusthof. This knife is 9 years old now, but i can still get it to shave tomatoes.

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>>7303063
I'm not the other two anons saying that was a shitty all-purpose knife, but it's not about blaming the tool, it's just seems ill-suited for most tasks I'd use a knife for in a kitchen. It would be good for delicate knife work, or cutting something small and soft, like small mushrooms, tofu, or butter. But for something like slicing a carrot or stalk of celery into small pieces, you want a blade that comes down on the cutting board, and this blade wouldn't allow that because your fingers on the handle would be in the way. You'd have to slice with most of the blade in the air, or cutting on the edge of a raised cutting surface or something, making it less stable and more accident-prone. It would be ill-suited for things where you want a larger blade to help separate/serve a food, like a slice of pie or cheese...it'd be bad for slicing bread or cutting a bagel in half...it'd be bad for twisting the pit out of an avacado...just all sorts of things. I mean granted you can have different knives for different purposes, but this cu/ck/ said he uses it for most kitchen cutting jobs. If I had to pick one general purpose knife, I'd pick any other knife in this thread over that one.

>>7303915
I've got a nice maple Boos block and a cheap plastic cutting board for meat.

>tfw shit motor skills

I cut myself so often it's insane

>>7306187

There's a reason people say sharper knives are safer.

>>7306191

He'd already be dead and have made the world a little safer for everyone else?

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Current knife, almost a foot long, just shy of 11"

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>>7307006
Another chef knife, 5.5 utility, and a cheap paring knife. Have more in my kitchen, but I bring these to work.

Also have some other misc like crinkle knives, etc

>>7303644
Shitty Shun.

>>7306191
It makes statistical sense because most people have blunt knives.

But most people are idiots, so it doesn't actually make scientific sense.

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Here's my carving knives. I use a set of Richardson Sheffield Sabatiers at work, but it's my day off. No idea what brand the bottom 2 or top set are, but the bowie is by Zombie Tools. Got the top set at an antiques shop. Light and strong with a wicked edge to it. Damn good buy for £20. Table knife at the bottom for scale.

>>7303644
Post your wife's son's knife

>>7305310
I thought that the softness of waterstones was what made them forgiving. Push too hard on a diamond stone and you are carving away your blade something fierce. Too hard on a waterstone and the waterstone gives away more. Admittedly not great for the stone but not as bad for the blade.

>>7303010
lol

>>7304036
They look ok for everyday simple shit

>>7307050
I would sand those babies up to give them a proper sexy. Good lookin knifes doh.

>>7304036
absolute garbage. for another $10 you could buy a Chicago or a Farberware, which aren't special but at least they're real knifes.

>>7303623
this thing feels so fucking nice

>>7307252

maybe kinda but consistency is key when sharpening. if you just gouge out the stone instead of sharpening at a consistent angle and pressure(not very much at all) you'll always get crap results and wonder why. And you're not really capable of removing that much metal on any kind of stone by hand, if you think its cutting the edge too fast simply move to a higher grit. I'm a bit prejudiced against weeb shit generally but in this case I think its safe to say Japanese stones require specific technique and a lot more learning than a regular setup but go ahead and try them out.

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my latest purchase

>>7307341
Your mom is a 3/10 at best. MAYBE a 4 if she does anal.

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This is my goko white #1. Picture from the day it arrived. I've also got a few togiros, but those aren't worth posting.

>>7307464
she does lad, she swallows as well, that's at least a 5

fuck off if you disagree desu

>>7307488
She didn't swallow you, that puts it right back to a 2. I hope you try to shave that stupid fucking neckbeard with that plastic-looking sword and slit your own throat. Faggot.

>>7307484
10/10, would jam down urethra. I mean, not mine, but maybe like Jamie Olivers, or Ja/ck's.

Meme knives suck. I agree with above anon: anything over £50 is pure ego-stroking, and this is coming from a guy with a £290 bowie.

>>7307326
Very interesting perspective and I thank you for the reply. I've been trying to read up and there are lots of opinions everywhere. I was leaning towards DMT Dia sharp stones before I read about waterstones being more forgiving.

>>7307501
>it's a /pol/tard atttempt banter

>>7307710
I dunno man, I work in a kitchen like 90 hours a week. I'm willing to shell out a bit extra for something really comfortable that holds an edge really well.

>>7309062
Then may I direct you to the Richardson Sheffield Sabatier line. Been using those for 3 years now, still got a great edge and comfy grip. £120 for a chefs, a vegetable, a fillet, a boning, a spatula and a sharpening steel.

>>7304969
hey feel you.however cheap the belongings are its still ours to tc of.

>>7303015
dude on here uses a fucking hunting knife in the kitchen and his OC is considerably better than a lot you see.

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>>7311080
Did you mean me? If so, thanks a bunch! Got something real nice planned on my next day off.

>>7312036
That's a fucking sexy cleaver. What do you use it for, it looks huge?

>>7313612
For you.

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>>7313612
It's a CCK 1303. The blade looks large but it's actually ground paper thin. I use it for general purpose slicing and chopping.

>>7307341
>Stainless steel "tachi"
Enjoy your broken tang and blade that flies through window.

>>7307097
kek this

>>7307341
>The mom in the mirror
That pic is just too good to be true.

>>7307325
It does indeed.

>>7312036

'salright

>>7313683

sokay too

>jealous asf

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Tojiro shirogami 240mm gyuto.

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Yoshikane

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Just got home and look what came in the mail finally!

>>7314067
I've been looking at one of those as an impulse purchase
How do you like it?

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>>7303014
>putting knifes in the dishwasher
>2016
Please, never do this.

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>>7301920

>>7316165
>you will never understand this joke

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>>7304172

My nigga. I have a G-2 that I bought for $80 with Amazon Prime, and I haven't used anything else for cooking. But there's a dope ass Asian Market and a Restaurant Supply Store near me and they sell hella cleavers, and I like to pick one up every now and again just when I want to feel like a boss, hacking through pork bones and shit to make soup.

>mrw I get to prep a whole bunch of shit for a big family gathering with my G-2

>>7316175
Who, you? Kids these days...

I am looking into buying a knife right now and design wise i love the globals and the Chroma 301. Now i like the Chroma more aesthetically but it has a european edge and the globals have a asian edge.
Im digging the sharpening stone cult, the craftsmanship and rituality of it so can you clear me up about the difference the edges make?

>>7314833
Gotta say I'm a big fan of that hammered finish.

>>7316775
Chroma 301 also has the 15 degree edge

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from a project. mostly knives I use at home. i have a few more at work.

1/5

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2/5

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3/5

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4/5

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5/5

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First knives bought as a gift, no idea what they are or where they are from, but they slice up meat fish and veg with ease

>>7316385
Okay, if you know the joke so well, explain why it's funny.

So, /a/ has their waifus, /k/ has their gunfus, and now /ck/ has their knaifus. Is that accurate?

>>7317558
>gunfus
Raifus
and that's only because there was an anime about gun girls.

/ck/ has knife waifus
the term is waifu. it's from Azumanga Daioh. you can have a sword waifu or a paring waifu, but it's never ____-fu.

>>7317552
It says where they're from on the knife you tremendous faggot.

>>7317558
Yes, don't listen to the other faggot

>>7304178
Jesus, that thing looks like it's been in a war

>>7317533
>rusty

clean that shit up faggot

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>>7316127
>triggered.jpg

>>7317968

that's the style of the knife, it's supposed to look that way. kurouchi

>>7318017
Does are shitty knives so it doesn't matter.

>>7318153

hey fuck you they are. Only the one on the left and that weird little steak knife are a legit pieces of crap. the memecleaver is a Shi Ba Zhi, top commercial brand in china and it's a fucking dream. The paring knife is a very decent Solingen and the Farberware is a solid knife with everything you want- forged hi carbon, distal taper, heat treate and properly ground.

there's at least $50 of knife in there so mind your business

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Western handle best handle. The stains on the sheath are blood. My blood.

>>7317679
Thanks mate

>>7318347

The knife was clearly not sharp enough to be safe yet.

>>7302044
>muh cutting wiggles

>>7318808
>every cut is caused by an insufficiently sharp knife
Sometimes sure, but there's plenty of other causes- improper technique, tiredness/sloppiness, distraction, accident... You're bound to get at least nicked on occasion if you work with knives for hours every day

>>7318808
>>7318893
I can assure you it's very sharp. I jabbed myself with the corner of the heel one time when I wasn't paying attention.