How would you rank knives in terms of utility/necessity? I'm

>>7989946
I have a medium sized chef knife that I use for most tasks. And a bread knife (that I never use.)

I thought about getting a paring knife once, but my vegetable peeler works fine.

also seriously who buys a tomato knife.

all you need is a french knife desu

the only people who would need more than that already know what they need

>>7989946

Do you mean a heavy butcher's cleaver or a chinese chef's cleaver? The latter can be an everyday knife if you know what you're doing with it, the former is only really useful if you often buy primal and subprimal cuts of meat

>>7989946

Chinese Cleaver is GOAT knife.

Anyone that claims different is a fucking moron or has never used a Chinese cleaver for cooking.

>>7989983
>>7990000
Chinese clever is what caught my attention, also witnessed.

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I am also interested in a Chinese cleaver. I'd rather have stainless, but the high end Japanese knives are too expensive. Is this Tojiro worth a try? It doesn't have a high profile but it's good steel and priced right.

https://www.amazon.com/Tojiro-4099-Kitchen-Knife-F-502/dp/B000UAUKHI/

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>>7990113

I'd fuck with the slightly wider cleavers - the wide blade allows you to use it much better as a "scoop" for picking up shit you cut and for crushing garlic/ginger/etc before you chop it up.

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>>7989946
Personally i use one of these.
Can do most or the work.

>>7989946
If you have a chefs knife and a paring knife there's really nothing you can't manage.

Chinese cleaver(get medium/thin vegetable, not the heavy grade
chef's knife, 8" or 10"
veg peeler
bread knife
petty knife

in that order. all you will ever need.

>>7989946

POINT OF ORDER

The first knife is a GERMAN chef's knife, and not at all a FRENCH chef's knife, which is a far superior design, copied, in fact, by the Japanese.

>>7993237
Superior in what way?

>>7993266
Every

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>>7993357
can't argue with that

>>7993368
That's german engineering.

Chef's knife
Serrated slicer (bread knife)
Paring

I use those three 95% of the time

>>7993372
I'm not going to argue with German engineering.

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Bob kramer 8inch no need for anything else.

I use a chef's knife, a utility knife, a paring knife, and a cleaver to break up bones.

>>7993746
Oh yeah, I also have two Chinese cleavers but I really suck with them so I kind of shy away from them

>>7993372
>>7993400

They lost the fucking war, didn't they?

>cleavers
All these meat headed ham fisted choppers with no knife skills.

>>7989946
Chef
Paring
Fillet (if you do fresh fish regularly)
Serrated/Bread
Cleaver
Everything else who gives a fuck.

>>7993886

To the burgers and the soviets, but they don't have a quintessential chef's knife of their own. The French got blitzed.

I do pretty much everything with a utility knife. Someday when I have a bigger kitchen with more room for cutting boards I'll get a full size chef's knife.

>>7990039
A Chinese cleaver has been my #1 for over a decade. I'm just a home cook, but I cook almost every day and rarely if ever reach for another knife.

>>7993989

Yeah look at this hot mess, zero skills AT ALL amirite?

https://www.youtube.com/watch?v=XG8XxiINpaI

i own a sabatier chef knife and a tescos finest utility knife
they do the job

>>7994050
Sorry, I don't speak moonspeak and the only thing i saw were a bunch of choppers having to grab a real knife to filet a fish.

>>7994147

>lolitrollu.jpg

You couldn't do any of that with a gun to your momma's head, pleb

>>7989946
The tomato knife is pointless unless you somehow have blunt knives


A good sharp chef's knife is fine for tomatos

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only knife i ever use

95% of the time I use chefs time, the rest i use a small paring knife

From my experience, a chef knife is all you need unless you have a specific requirement (like frozen food/bones or professional work).
A good scooping knife is fine but isn't required.

I really like sharp knives.

What's the sharpest knife I can get that isn't over $50?
I imagine it'd be some type of ceramic, right?

>>7996142
send a butter knife to a sharpening service and tell them to grind it like a straight razor

Chinese cleavers have different styles among them. They're usually classified by thickness of blade and weight. Generally, the extra weight at the tip of the cleaver vs the french chef's knife makes chopping with the tip end of the knife easier. It also helps with back slicing. Then there are the obvious benefits of a flat spin which you can use to tenderize proteins and the flat blade which you can use to scoop, mince garlic and flatten wrappers with. Other than that, it pretty much works like a French chef's knife that can't stab.

>>7996361
Aren't there other materials that are capable of holding a sharper edge than stainless steel, though?

>>7996412
Knapped flint and obsidian

>>7996434
What about ceramic knives? Aren't they a big thing?

Are filleting knives a must?
I did filleting with a small all purpose knife, kinda like the paring one, it worked but it was a lot of work, it also wasn't as sharp as it looked.

>>7996438
Ceramic knives chip and are very difficult to sharpen even with diamond whetstones. If you buy one from a reputable manufacturer like Kyocera you can mail it in for sharpening, but then you're out of a knife for up to 2 weeks. All knives need periodic sharpening. Just get a good chef's knife.

>>7996142
If it has to be under 50, the tojiro 7" santoku is a good deal. Uses vg-10 steel which holds a nice sharp edge. Don't ever use a honing steel with it though.

Otherwise, a cheap carbon steel vegetable cleaver will probably be under 20 dollars. It'll take and keep a very sharp edge, but like with all carbon steel knives, it'll rust pretty quick if you don't care for your knives.

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>>7990113
Breh that's a nakiri, not a Chinese cleaver.

Also "Chinese cleaver" is a misnomer, as the knife Chinese butchers use for cleaving is considerably different.

>>7996557
Yes I know, but would it be a good substitute for one? The Tojiro is the only stainless cleaver/nakiri with good steel and a reasonable price. I'm a bit nervous to try the carbon steel CCK cleavers.

>>7996621
lmfao fuck no

please dont treat a nakiri like a cleaver

>>7996674
>the only cleavers are meat cleavers
>>7996621
I love carbon steel more than anyone but it's not the best thing to use for vegetables. get the tojiro

>>7996686
a nakiri is meant for slicing not chopping you shitlord it isnt really a cleaver

just because it doesnt have a pointed tip doesnt make it a cleaver

>>7996690
>it has a different name so I'll just deflect
little weeb, the point is that there are thin Chinese cleavers that are used for the same thing as a nakiri, go make a thread about putting the soy sauce in the wasabi again baka

>>7996699
Good resort to ad hominem. "Better call him a weeb so I can show everyone how much of a nonweeaboo I am posting on 4chan.org"

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>>7996690
We are obviously using "cleaver" here to refer to the knives' similar shape to western cleavers, not as knives for cleaving through joints and chicken bones. "Chinese cleaver" is how most people call the Chinese knives with a high profile and flat edge.

Therefore, I am asking whether or not a nakiri with a lower profile is a good substitute for a Chinese knife, because Tojiro makes a stainless nakiri at a good price but the budget friendly Chinese-style knives like CCK's are all carbon steel. There are good, stainless Chinese cleavers made in Japan but they're pretty expensive.

Now will you please calm your pedantics.

>>7996686
Thanks I'll go for it.

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>>7996728
>calm your pedantics
where exactly do you think you are?

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I don't have a lot of money but I want a decent knife. Just moved and I have none at the moment

Should I get this 210mm Tojiro? It's not too expensive, around $60

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>>7996716

Lol, you are still posting in a knife thread on ck. You should fucking know better.

>>7996736
Chef Knives to Go has it for $40

>>7996736

wow that looks like shit. buy a Sab instead, or at least get the DP with traditional furniture

>>7996728
>a nakiri with a lower profile is a good substitute for a Chinese knife,

is a bicycle a good substitute for a car?

>>7996744

Is a knife thread on ck a good substitute for sewing thread?

>>7996742
This may be a shock to you, but I don't care too much what it looks like. I care more about sharpness and performance

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>>7996739
>Lol, you are still posting in a knife thread on ck. You should fucking know better.

??

imo at least sage your shitposts

>>7996744
>China only has one knife for a billion people
Das layciss

>>7996781
the government has a 1 knife policy

>>7996762
Tojiro DP is a little more expensive and uses better steel. Though the Tojiro colors use a pretty good steel -- better than the typical Western brands like Victorinox.

Also, I think 10" (240mm) is a better length for a general purpose knife, having used both 8" and 10" in a commercial kitchen for a few years.

>>7990000
Serious question. Can you explain why it is better than a Chef's knife? I don't understand why the wide flat shape would help as long as the blade is sharp on both.

>>7996816
Chinese cleaver fans are like cast iron pan neckbeards. They think anyone who doesn't share their retarded beliefs must simply be misinformed about the greatness of their thing

>>7996816

scoop

>>7996869
If that's the only advantage I'll stick with my chef's knife. Can scoop fine and the curved blade makes it more effective at slicing.

>>7996744
I just moved into a small town from the country, and fuck yes, a bike is a great substitute for a car. Get around almost as fast, get excercise, and have more fun, win win in my book.

>>7996816

Doubles as a scoop, no health hazard from a pointed tip (although obviously you could have a chef's knife with a blunted tip too, like some of the fuck ugly Mac's).

>>7996894
They don't pay road tax

>>7996902
What is the health hazard from a pointed tip? Are you going to stab yourself?

>>7996938
My town has a road user fee attached to my water bill

>>7996972
he probably lives in the UK where they've been conditioned to believe that pointy things are bad

>>7996938
Roads are maintained entirely through property tax, "road tax" is irrelevant.

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>>7996816
They're just a bit better suited for the sort of repetitive shredding and mincing of things that you get in Chinese cuisine. The height means you've always got space for your guiding hand to rest, and it's easier to smash things and do the bouncing style chop with the extra weight. It feels like the edge profile is easier on soft vegetables too, but I'm not sure how based on reality that is. The scoop is just handy when you tend to have a ton of finely sliced things in every damn dish.

https://www.youtube.com/watch?v=ZF_eeHrQwhU

>>7996938
Does any country actually have road tax? UK abolished it in the 30s.

>>7997061
Possibly
But it's not like cagers are informed about such matters
They have a hard enough time keeping their eyes off their iphones

>>7997042
Gas tax

>>7997087
Revenue from which goes into general coffers and is not specifically earmarked for infrastructure.
Hell, it likely goes to environmental programs to mitigate the pollution from burning that gas.

>>7997070
>Cagers

Kek, how long would I have to bike before I can start using the bitter language?

>>7989946

I have a "slicer" as per OP pic which is really, really good. Got it cheap in Tk Maxx and I use it for pretty much everything. Stays really sharp and is a joy to use

>>7996728
>Therefore, I am asking whether or not a nakiri with a lower profile is a good substitute for a Chinese knife


NO.

THEY ARE DIFFERENT TOOLS AND USED DIFFERENTLY

>>7997141
I think the average is three seconds.

>>7997141
Until the second or third time a driver tries to kill you, so >>7997181

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Every knife you will ever need for 300 dollars. http://www.zwillingonline.com/33431006.html

Well worth it.

>>7997194
>bolsters

No.

>>7997198
Yes because a perfectly balanced knife is a bad thing.

>>7997181
>>7997193
B-but the cyclist totally came outta nowhere! I drive better after a few cold ones

>>7997209
If your knife is heavy enough to need six pounds of bolster to balance it then you've got a shit knife.
The bolster isn't for balance, a knife should be balanced anyway.
All it does is give fat-fingered retards who can't hold a knife properly a slightly better chance to not cut themselves doing something stupid and wrong with the knife.

More importantly, bolsters are shit because they get in the way of blade and make chopping a miserable experience.

>>7997221
> Calling a Henckels a shit knife.
Yeah this guy knows what he's talking about.

>>7997233
If it weren't a shit knife then it wouldn't have a bolster.
Only shitty knives have bolsters.

>>7997046
This. If prepping vegetables is the lion's share of your knife work the Chinese cleaver is a better bet than a chef's knife. For me vegetable prep is easily 90% of what I do at the cutting board, so the cleaver is a no brainer.

>>7997237
The only disadvantage to a bolster is it makes it slightly harder to sharpen your knife. Thankfully Henckels makes knives that need to be sharpend maybe once a few years with normal kitchen use. If you think that a bolster is an indication of quality you are a moron, it is a matter of individual preference and adds comfort when doing significant chopping.

>>7997264
Anyone who prefers a bolster is a retard who only likes shit knives.
Might as well cut your food with a god damned hammer.

>>7997275
Lol'd because it's true

>>7997275
So tell us your preferred cutlery manufacturer.

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can you guys recommend a good and affordable chef's knife available in yurop? thanks in advance

all you need

https://www.youtube.com/watch?v=Lead_gDb48w

>>7997315
This guy's voice makes me feel like I'm having a stroke.

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>>7996791
I went with the Tojiro color series 210 mm because it's light and has a comfy handle, but mostly because of the price. The store had a lot of beautiful $300+ knives, but I'm not worthy of them

>>7989946
Frozen food saws used to be a lot more common in the 70's and 80's.
My best friend's parents have one. Used it to cube mostly-thawed chicken breasts for a casserole and it was amazing, compared to cutting sloppy, thawed meat with a chef's knife.

>>7998326
>Frozen food saws

Can't believe I've never heard of these. I could have done with one the other day, I almost gave myself a pair of german hands trying to cube a frozen fish fillet.

>>7989946
A serrated or "bread knife" is a really great addition. Even well sharpened all purpose knifes don't do a good job.

>>7998415
>gave myself a pair of german hands
lolwut

Honestly if your going to get a cleaver might as well just bite the bullet and get the scimitar same function also great for beheading

>>7999880
OP here, should have mentioned I frequent /k/, so scimitar is covered, but my kitchen is small.

>>7989946
I use offset serrated for all knife related tasks. I mean ALL of them.

>>7999838
It's when you can only count to nein.

I use a 7 dollar winco chinese style cleaver every day at work. AMA

>>8000923
What's the best way to do heroin?

I never did complete the jaimy Oliver knife collection.

>>8000929
Well i cant say from personal experience, but my region is currently undergoing a heroin epidemic, so I'm sure i could find out. My only experience with opioids was a morphine button in the hospital. i rate it 8 out of 10, only because I got really sick.

240mm gyuto is most useful
everything else is special needs and/or fetishism, or just less useful like german chef's knives

>>7989960
Lol, after look at that image I thought, " I should get a tomato knife but then realized my chefs knife works fine....just like it does on 95% of the shit that I cut.

>>7997233
He's right though. Bolsters are annoying as fuck when you are chopping vegetables.

>>8000715
Honestly got one when i was going through culinary school used it on occasion there in my butcher class but other than that propably about twice graduated 3 years ago

>>8003229
Why are you people chopping vegetables with only the back 1/8" of the knife? I've never once had a problem chopping anything with a bolstered knife.

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>>7993400
>German engineering.
is a meme

>>7997264
I agree with this.

My Henckel's chef knife is fantastic, but having owned it for 6 years now I actually wish I had bought a knife without a bolster because I have actually had to sharpen the knife a number of times now and the bolster is fucking annoying for that purpose.

Otherwise, I have never had any problems chopping/cutting.

>>8004474
ya

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>>8004474

>>7989946
i use a sheeps foot from swiss and its great. the wood handle is nice, no slipping. little weak handle though. mine is a little longer than pic shown tho. works for just about everything i make, rarely do i need anything bigger. even trimming some pork but, the knife seems to manage.