>there are people browsing /ck/ RIGHT NOW who think they got

>>7082784
okay

>>7082784
>not getting a masakage

There is someone posting right now who gives a shit what knives other people use to prepare food they will never eat or even see

I've got a Togiharu carbon steel gyutou. Judge me, co/ck/su/ck/ers

File: giggling_samurai_women.jpg (164KB, 1300x963px) Image search: [Google]

164KB, 1300x963px

>>7082847
>he buys house brand
just say korin

I use a shitty sub 10$ knife and I bet I cut better than you pathetic mouthbreathers.

File: p_sakais300_b.jpg (29KB, 654x364px) Image search: [Google]

29KB, 654x364px

>>7082784

There are people no /ck/ right now that doesn't have one of these.

File: ikea-chef-s-knife__0278332_PE417923_S4.jpg (11KB, 500x500px) Image search: [Google]

11KB, 500x500px

I've been using one of these for the past 5+years. It costed me about 25beaver bucks.

> worrying about price on something you're going to use every day

>this thread again
>muh 1000 folds

baka desu senpai

>>7082967
>Sandvik 19C27
>folded
lrn2 metal

File: image.jpg (457KB, 3264x1039px) Image search: [Google]

457KB, 3264x1039px

I'm a slut for white #1 steel

>>7082971
>Sandvik 19C27
>not Dragonforce, the hardest metal known to man
pleb

>>7082784
Being this much of a weaboo.

>>7082784

What are you cooking that you need such a long knife?

>>7082987
>the hardest metal known to man
doesn't make for good knives.

File: WP_000091.jpg (1MB, 3264x2448px) Image search: [Google]

1MB, 3264x2448px

just got these in the mail,a kohetsu blue #2 nashiji santoku 165mm and a nubatama combo stone 150/1200
excited to try them out at work tomorrow

>>7083027
sushi most likely. slicing fish

Can anyone advice me on a good japanese chefs knife? Around 60-70 dollars would be ideal as price.

>>7083076
Your best bet would be to check out http://www.chefknivestogo.com/

>>7082949
That's weird but it looks incredibly useful

>>7083087
Yes, if your job is cutting ramen noodles all day it's really handy

File: Untitled.png (433KB, 977x544px) Image search: [Google]

433KB, 977x544px

Is this worth?

Dude japanese blades so sharp, hand crafted knife atoms
>2015
>not being a full-bodied aromatic weeaboo

is sharpening a knife hard

>>7084561

short answer, yes.

>>7084526
Why is it so expensive, I don't get it.

>>7082985
What do you think of the reactivity? Is it really as hard to maintain and take care of as people say?

File: 2015-11-17_23-59-05.png (62KB, 1203x415px) Image search: [Google]

62KB, 1203x415px

>There are people ON THIS VERY BOARD who use a shitty plastic-handled knife they bought on Amazon for 12 bucks

>>7084695
Japanese name so whiteys assume it must be brilliant

File: 1220770798-Misono_Front.jpg (834KB, 3328x1872px) Image search: [Google]

834KB, 3328x1872px

>>7082784

File: beet.jpg (29KB, 460x287px) Image search: [Google]

29KB, 460x287px

>>7082784
OP certainly knows a thing or two about DP.

What are some decent water stones I can get in Europe?

What grains do I need?

t. anon with nice knifes that really need sharpening

>>7082784
obviously you've never worked in a high volume kitchen before if you think Japanese steel is the best for all applications. I use Shuns personally but I have experience as an actual cook at some decent restaurants and I can do in 5 minutes with a 8" chefs knife and a cutting board what you couldn't do in 20 with a whole selection of knives. so when I say Japanese steel dulls very quickly under high volume of work and German knives, such as Wusthoffs, are unbeatable for their durability and lack of need to steel or sharpen in high volume prep applicatons. Ive used high end Wustoffs and they are heavier and thicker than Shuns but they are great to work with. Every tool has a purpose. Anyone that gets a boner and brags about their brand of knife is a fucking tool. I've seen great chefs do good work with those cheap plastic handled blades from Sysco. Its funny when you think something as inconsequential as brand of knife really makes that big of a difference.

>>7082828

right? we would make fun of these gear whore tools when they didn't have the skills to back up their bullshit in any kitchen I worked at. nice knives are great to have. but if you think you are superior to someone because of what brand knife you chose you are autistic.

>>7082784
> japanese knife doesnt make the 16 hours faster
>japanese knife doesnt stop you from drinking into oblivion after 16 hour shift
>japanese knife wont stop you from being made redundant when fancy restaurant closes down
>japanese knife will look silly cutting tomatos next to Hiyoshi, who is on working holiday visa from Australia and using Kiwi brand knives.
>japanese knife will not help you pull slots like Juan the waiter from Brazil does effortlessly
>japanese knife is like big belt buckle or big cowboy hat, only fool buys it and believes it makes a difference.

>>7084526
>>7085257
but is it worth?

>>7085176
get both a 600 and 1200 grit stone; the 600 for getting it sharp, the 1200 for getting the edge honed

Looking at 210mm vs 240mm gyuto knives. Thoughts, guys?

I just think weeb knives with Western handles look dumb.

There are people out there, who haven't been forcably sterilized, that criticize other people's knife choices who have a double bevel japanese knife.

Any chef worth his salt knows 14" superior culinary master is best buy.

>>7083087
its for soba noodles
>just wanted to do his noodles in silence
https://www.youtube.com/watch?v=L0b-QYFQTuc

>>7083112
Even then there are better modern tools for that job

>>7084985
Oooh baby.


First to post real mans knife.

>>7085497

The 240 will be longer

>>7085176
Imo get a 1000 and a 6000.

Anything 600 or under is going to take too much metal off.

A 600 grit is for putting an edge on a dull knife. A 1000 is for maintaining an already sharp edge and is more forgiving especially for a beginner. 6000 is for polishing. Which contrary to what many will say is vey important in the maintenance of a high carbon knife. Plus polishing knives is a skill that improves cut as well as appearence.

100 grit is for working from a roughed edge. (for unsharpened knife or for chipped edge repairs)

500 for putting a sharp edge from a dull one. (Usually first sharpen or repair from corrosion)

1000 for refining and edge to true. (Daily sharpening stone) some use smaller grit for their daily maintenance but at that point is dependent on the knife and the person sharpening.

Anything over 2000 is for varying degrees of polishing. The higher the grit the less likely you are to scuff up your knife. A mirror finish can be achieved on 6000 allegedly but i have never done it. Many who want a mirror finish use a 6000 and the finish on a 10000.

They all have different uses and are better in certain situations than others.
I own all of these and some others in between.

>>7085537
You forgot to mention that the 210 will be shorter.

>there are people who don't sharpen their knives using belgian coticules

lmao

>>7085544
I like how you say less than 600 is bad, and then you go on to say a 500 is good.

People need to stop being so afraid of the coarse stones. If you're afraid you're going to ruin your knife, practice on another knife.

>A mirror finish can be achieved on 6000 allegedly but i have never done it

Sounds like you're using too much pressure and/or not letting the mud build up.

File: Guy-knives.png (104KB, 517x241px) Image search: [Google]

104KB, 517x241px

>not using the knives vetted by the king of flavortown

>>7082784
Ok autist, no one cares

>>7084796
depends on the maker and the cladding they use, never has a problem with mine but I hear tojiro white steel series is awfully reactive.

>>7085721

>hand-forged by Guy Fieri in,his mountain Forge
>tempered by dipping it in a vat of ranch sauce

Why would anyone choose anything else? It's like they want to use inferior tools.

File: image.jpg (101KB, 490x386px) Image search: [Google]

101KB, 490x386px

I got ginsu knives. They work great and were free

>>7085759
He chose red for the grips as it enables you to chop quicker.

>>7085721
I actually like the way the knives are angled down from the handles instead of directly straight from the handles, seems comfortable.

>>7085900
Who holds their knife like that...

>>7085976
It would reduce the strain on your wrist that comes from bending it forward when cutting

File: knife threads on ck.png (23KB, 726x448px) Image search: [Google]

23KB, 726x448px

Prediction on how this thread is going to play out.

>>7086467
I have this set. It is absolute shit if you've ever used sharp knives. The only part that gets used is the steak knives when I don't want to hand wash.

I also have a set of Henkel knives. I hand wash all of them. Some are twin signature, I have a 6" four star, a couple victorinoxs and a case xx carving knife. Also an imperial carbon butcher knife and a no name carbon cleaver. Not even mad.

>>7082784
>chinknife

no thanks. i'll stick with my garbage tier farberware and a hand me down tri-hone

>call that a knife?

>>7084695
Because some gullible enough will pay for it.

>>7086502
>pleb: the post

>>7086570
expensive knives dont make you better at cooking

>>7086635
I agree.
There's nothing you can do with a 900 dollar knife you can't do with a $20 knife.

I moved out recently and I've just been cutting with a cheap set of knives from target. Should I invest in a decent chef's knife? I cook for myself obviously but I don't do anything complicated. Any suggestions on brand? Should I just get the kickstarter meme knife? What about sharpening? Should I just use an electric one or should I learn how to use a stone? Also, what's the deal with the honing rod that came with my knife set?

>>7086652
besides brag and show off

that's why i bought a 200 dollars switchblade

File: kohetsu-aogami-super-gyuto-210mm-16.png (134KB, 328x344px) Image search: [Google]

134KB, 328x344px

>>7082784

Meh, I bought the Kohetsu 210mm Gyuto in Aogami Super because I wanted a laser in AS without costing a fortune. I like it.

>>7082784
>waterstones

Really though, as long as your knife has a decent steel choice and heat treatment, learning to sharpen and actually keeping your knives sharp is going to have way more of an impact than spending a fortune on high-end knives.

>>7087833
Just spent $85 on white #1 240mm gyuto. Most I've ever spent on a knife...hopefully will be worth it. My current chef's can't hold an edge for shit.

>>7087846
>high end
>$55
Stop being poor

>>7085214
>>7085257
This. OP is an idiot weeb.

>>7088043
If you didn't want to get replaced by a mexican, you should have gotten a real job.