Haven't seen a knife thread in a bit.
Just got a new knife in the mail... It's beautiful.
10" etched carbon steel with a lovely cocobolo handle... pic related.
>not having a handmade knife from your local blade smith
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.
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
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
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?
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.
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.
No.9, use it for most cutting jobs in the kitchen.
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.
Right now my main is my Toyama Noborikoi 240mm gyuto.
Rotating between it and my 240 Yoshiaki Fujiwara.
The shun belongs to my wife and the Asai is my own.
>shitty stamped blade with tire marks
get on my level senpai
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
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.
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?
Saw these knives at Sam's the other day. Wonder if they're any good?
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.
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.
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.
Sabatier is a makers mark not a fucking brand-name you blithering retard.
Seriously, do you cunts know nothing about cutlery?
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.
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.
>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.
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...
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!
>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.
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.
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?)
>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.
>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/.
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?
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
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
>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.
> 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.
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.
Current knife, almost a foot long, just shy of 11"
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
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.
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.
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.
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.
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.
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.
Did you mean me? If so, thanks a bunch! Got something real nice planned on my next day off.
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.
Just got home and look what came in the mail finally!
>putting knifes in the dishwasher
Please, never do this.
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
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?
from a project. mostly knives I use at home. i have a few more at work.
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
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.
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
Western handle best handle. The stains on the sheath are blood. My blood.
>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