Post knives

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How can I tell if a local knife is a meme? Theres no international reliable interviews. I don't trust my countrymen to know any better. But theres a good sale on it and my chefs knife is trash

>>8728844
I'd recommend not buying high end boutique memes if you don't know anything about them. Order something reputable online

>>8728860
But it's like 50$. I'm not gonna find something reputable thats cheaper (where I live). But noted, I'll probably lay off then

>>8728832
what is the purpose of all those megapixels when the images turn out like that. honestly.

>>8728874
>megapixels

Do homecooks actually need paring knives? What function do they actually serve except for elaborate decoration?

>>8729019
I use mine constantly to clean out peppers etc

The home cook absolutely needs at a minimum a 7 or 8 inch chef knife and a paring knife

>>8729047
I do this fine with my chefs knife though? In fact I've seen actual line cooks do peppers with big knives

>>8729060
Then own one knife dude

I'm not your dad

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obligatory for chopping herbs

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Some of the better knives of my collection. I have had a coupe of them professionally thinned and polished by master bladesmith Jürgen Schanz, a huge leap in performance and surprisingly cheap at about 15€ per knife, without shipping.

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Well, ol' bessy might not be the prettiest. But she can cut through a tin can and still make julienne fries.

>>8729087
What are you standard recs in different price ranges? I need a new one

>>8728844
There is no such thing as a "local" knife, unless ou buy from a real custommaker. Your knife was most likely designed by some dude (Dutch ..?) and then mass fabricated in China.

Two important things to look for in a kitchenknife are first: the profile - it shouldn't have any "hollow", that is concave spots, in the profile of the edge. Espcecially on the comparatively straight part of the edge nearer the handle. That is an absolute no-go. Put the blade on a level wooden surface and rock it gently back and forth, if you hear a tock and it jars your hand it's trash. Second most important thing is the thinness of the blade - look at the choil of the knife for that, i.e. the lower part of the blade that ends right before the handle.

>>8729108
For an affordable knife I'd recommend the IKEA 365+ 8'' knife or the Wüsthof SilverPoint. For better quality knife I'd take a Wüsthof Classic 8'' or 9'', or a Messermeister from the Meridian Elite or Oliva series in the same size.

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>>8728832
*Teleports behind you*

Nothing personal kid..

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>>8728832
*knife sounds*

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>>8728832
No. Fuck off. Kitchen knives over $20 are a complete meme. Just get a $20 kitchen supply store knife and a high speed belt sander to sharpen them and you are good to go.

>>8729239
>the chef knife in OP retails for 19.99

>>8729087
>Wasting this much money on literal wallhangers
>Paying someone else to take a belt ginder to your knives
Should have just bought a Dexter and a Chef's Choice, now with extra Trizor

>>8728832
are these stuck in some kind of sand or foam or something?

>>8729273
That stuff in the can is like plastic spaghetti. Pretty unhyginic, impossible to clean, and when you stick in a really sharp blade they catch on the edge.

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>>8729207
Oh wow. I've been looking for that one for a while. Thanks!

>>8729250
I just like collecting things. Well, mostly it's a fad that wears off again after a few months. But so what, kitchen knives of that quality will easily outlast me.

And the belt grinder was for a professional thinning job, it is pretty much impossible to do that yourself in top notch quality without a pro grade belt sander and lots of experience. I would have loved to do that myself (I have, in fact, thinned a few of my cheapest kitchen knives on my hobbygrade belt sander,more or less succcessfully) but there is no way I'm going to invest the time and money and practice to get good enough to do that safely with really nice knives.

>>8729087

autism

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>>8729352
>He puts wet dirty knives in any knife block ever

I've put this in the dishwasher just fine btw

>>8729492
Oh, you occasionally clean your cylindrical petri dish? That's nice.

>>8729498
>implying a wood block is in any way better
>whining about the way most people store their knives

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>>8729504
>Using what clueless normies do as a justification
>For anything
>Ever
What did he mean by this?

>>8729512
I will play your game
What is a better way to store knives, that allows for quick convenient access, for a home chef? Knife roll is not an acceptable answer

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I'm in the process of repairing some edges for a coworker this weekend. Didn't think to take a picture before I did anything. They were in pretty bad shape with deep nicks and grime, even some rust spots that I polished away while cleaning them up. Took about a half hour just to clean them. At some point someone took the Chicago Cutlery to a very coarse belt grinder and really messed up the edge. There's still a small part of a nick left at the heel of the Wusthof chef, and a couple on the slicer, as well as some full on dents in the edge shoulders.
I'm trying to decide whether or not to grind them down even more to make a more perfect edge (and a decent tip as well as get rid of the rest of the deep scoring on the Chicago), but I've already ground them down a lot.

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Most recent knife purchase

>>8728844
>"Damascus" steel

>>8729532
They should have just bought a Chef'sChoice™ now with more Trivox, then he wouldn't have had these issues! Actually, you should be using one to fix them.

Buy Chef'sChoice™ now with more Trivox.

>>8729554
What's the problem? It clearly is.

>>8729554
it looks like an etching to me

>>8729554
Yup, it's good stuff.

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>>8729562
>Calling pattern welded steel "Damascus"
What did he mean by this?

>>8729570
>being an anime reaction face faggot

How fat was he?

>>8729558
Who let Reddit out?

>>8729570
That's what everyone means by damascus steel now

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>>8729572
Anime reaction people look exactly as their images, faggot

>>8729570
Damascus is a European technique.
The nips never really figured it out.
I used to have a shotgun with Damascus steel barrels, it was beautiful.

>>8729576
What do you mean? The Chef'sChoice™ now with more Trivox is the only sensible choice for actually getting your knives sharp. It sure as hell works better than haphazardly scraping knives against artificial rocks until you've scratched up their finishes enough.

>>8729532
When the bevel gets that wide (with a normal angle) it is a sign the knife is in desperate need of some serious thinning.

>>8729565
>>8729567
>>8729562
traditional way of making Damascus steel has been lost for centuries and scientists have been unable to replicate it (just like Greek Fire), as such any modern "Damascus" steel is just normal steel etched to make it look like it's legit. Just sayin'.

>>8728844
Pattern welded knives are a meme
>>8729562
It's not. Damascus was made form wootz, a crucible steel. That's a pattern welded blade created by layering dissimilar types of steel and then using acid to reveal it.

Faggots like to call it damascus even though the method is completely different because the results look similar and they can bilk morons.

>>8729067
lol

>>8729738
There's a difference between a Damascus style etching (just a surface treatment to put a design on the metal), pattern welding, and a cladding of pattern welded material (best case scenario that is what the knife in question is, but I highly doubt it).

>>8729738
>traditional way of making Damascus steel has been lost for centuries
Yes everyone knows this. The people marketing blades as damascus even expect people to know that they didn't rediscover a lost steel, that's just what damascus steel has come to mean now, pattern welded.
Modern steel is almost certainly better anyways

>>8729411
Like I give a shit where or how the ink is stored. I want a nice nib, some weight, good balance and workmanship.

>>8729725
The bevel is wide on the Chicago cutlery because I went very shallow on my grind angle to take out more of the scoring from the hack job that someone had done to it.

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the king 1000/6000 sharpening stone is kind of expensive. can i get by with just a 1000 grit stone?

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>>8729944
>Using fake rocks to scratch up your knives and get them "shaving sharp" until the burr falls off.

Just buy a Chef'sChoice™ now with more Trivox. It will actually get your knives sharp, not just fuck them up in an autistic ritual.

>>8729102
Kek did you make that yourself

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>>8729966
I mean I used some 500 grit sandpaper on a cheap knife with a bunch of burrs and it's pretty sharp now but it feels a little rough. There are cheap stones that are $15 and you can get 1000/3000 grits. I'm wondering if that will help. I cut a lot if fruits and vegetables for work.

>>8730028
I have a solution to your issue but it comes at a price.
Do we have a deal?

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,
>>8730028
What will really help is to stop wasting your time with m-muh fr-freehanding autism and just invest in the far superior Chef'sChoice™ now with more Trivox.

>>8729570
>being pedantic about something you have never done, will never do, and likely will never own
neck yourself weeb trash

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>>8729517
Not the guy you're talking to, but I live in a little Manhattan apartment and I put my knives on a strip. Even when I lived in a place with counter space I still preferred putting them on the wall.

>>8730253
Won't that fuck up the hard disc?

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>>8730289

>>8730311
No, I know that magnets fuck up HDDs, I just didn't get the tangent about knives.

>>8729944
>>8730028
From the sounds of it, you are looking to buy your first sharpening stone. For a beginner learning how to freehand sharpen, I would avoid going with waterstones right away as they require a bit of an investment of time and money. They require regular flattening using, at minimum, a glass plate and loose silicon carbide grit, and trying to get a nice crisp, sharp apex straight off a waterstone can be a bit challenging for a beginner.

I think it would be a better idea to get a Norton India IB8 combination coarse/fine oilstone, some mineral oil, and to use the fine side (about 320 grit) to practice with on your cheap knife until you can reliably get it sharp enough to easily shave arm hair and slice newsprint. This type of stone is much cheaper and easier for a beginner to learn on and get results on in a timely fashion. It's also cheap.

This is a good tutorial on burr based sharpening, a good approach for beginners who are learning to freehand:

https://www.youtube.com/watch?v=cWU_qTp3DLM

If you decide you want try out the approach shown in that tutorial and run into any difficulties, feel free to post any questions or issues you have in these threads on /ck/ or comment/PM on YouTube and I will do whatever I can to help.

>>8729047
I use a spoon to core and clean peppers. Works really well.

>>8728832
you do know those ones are bad for the blades right?

>>8730253
this is fine, provided no kids or drunk people are in your apartment

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>>8730986
wut the fuck

>>8730986
could you imagine getting murdered with one of these?

>>8730986
Those look like weapons for generic anime characters.

>>8730986
>>8731069
Lv 8 quest reward for rogues.

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Here are me knifes

>>8729072

This triggers me because now I want a knife where the blade extends down past the knuckles without some completely useless part of the handle interrupting it.

>>8729087

This picture is worse than anything on /k/, and that's saying alot...

Is it normal for a saya to scratch the cladding steel on a Japanese knife?

>>8730986
This is the most hilarious thing I have ever seen on this board.

>>8731048
That was my first thought.

>>8730289
>year of our lord
>hard disks
>not SSD's
it's like you _want_ your knives to get rusty

>>8729504
>>implying a wood block is in any way better
They are. For the same reason wooden cutting boards are more hygienic than plastic. Wood is naturally antimicrobial.

>>8732280
Who the hell taught you anything?

>>8732284
Educate yourself, pleb.
http://www.svenska-forpackningsforeningen.se/assets/svenska_forpackningsforeningen/archive/woodfood/SurvivalofbacteriaonwoodandplasticparticlesDependenceonwoodspeciesandenvironmentalcondition.pdf
http://faculty.vetmed.ucdavis.edu/faculty/docliver/Research/cuttingboard.htm
http://commonsensehome.com/wooden-cutting-boards/

>>8732291
Ok if you say so, I am not clicking that.
I cut my steaks on correle corning glass plates that are so tough I can't scratch them with a nail.
Having a whole chunk of wood around to cut things on is pretty counterintuitive if you don't have chinese countertops and glass implements around.

I'm not sure what you're on about, bacteria or something, I don't have to worry about it because I'm not scared of invisible bugs.

>>8729087
are u a serial killer

>>8732316
>lowest quality bait
do you even troll?

>>8730986
Ngl those are kinda cute.

>>8732257
HDDs still cut better. Maybe I'll switch in a few years, it does seem appealing to have a completely quiet knife

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>>8732342
Does it look like it?
I seriously cut all my food on my nice glass plates and they aren't phased by it because corning makes dank glass.
And I use a serrated deli knife to do this.

>>8729124
Underrated post.

>>8732355
Nothing ruins a knife faster than cutting on a glass plate. Except maybe cutting on a running belt sander.

>>8729080
"Hey dude can you just peel some potatos for me?"

sure can *smashes fist into potatos*

>>8732494
It's serrated, deep, it's impossible to ruin like this. I'm more worried about my fingers and counter than disposable tools.

>>8731087

>Lv 8 quest reward for rogues.

rouges.

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Most of my knives. I also have a few other knives I don't use very often.

>>8730253
But what happens when the magnet wears out? Do you have a charger?

>>8732851
You just zap it with a plug from the wall. It recharges it

>>8732805
Are you a professional? We used Dexter at my last restaurant job

Are the Victorinox knives good for everyday kitchen use?

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>>8732805
>paring knife with a broken tip

I like the handle though, looks old-school. But lets be honest...you dropped that shit.

>>8729087

>dick

lol

>>8732873
I'm not a professional. My father is a chef. I really like the feel of dexters but they're on the expensive end. I bought that scimitar used for $68. It's great for huge chunks of meat, cuts steaks in 2 strokes.

>>8732916
My wife inherited it from her parents. They got the set as a wedding gift in 1986 I think. Its missing the tip but I only really use the bottom half of the knife so it's function for my purposes.

>>8732903
Victorinox Fibrox are like, the gold standard of commercial kitchens, along with Dexter and Henckels. You can't go wrong with them for home use

Only negative is materialistic normies might think you have cheap knives

>>8732903
Yes but all the praise of them is from before they increased the price because of popularity.
>>8732774
You use a serrated knife for everything? On an uneven cutting surface? Sounds like a fucking pain in the ass. And serrated can dull.

>>8733017
This guy gets it.
People that think expensive knifes are better are delusional. Pro chefs don't use $600 knife sets at work because they'll destroy them in 2 weeks.

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>>8731048
No because they would get caught before they went deep enough to kill you.
That is unless they were used to cut your throat in which case, at least you get to wonder what the fuck happened as you see the horror in your own eyes reflected in the wings of a steel butterfly before your life drains for your gaping neck hole.

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>>8728832
ok

>>8729533
Looks nice, Anon. Not sure about the imprint though.

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>>8729532
update
Ran into time constraints and opted not to grind down further. Though they could use it to make the edges appropriate shapes and get the last of the nicks and scoring off, the remaining nicks are minor and at the very heel of the 2 Wusthofs. All three blades now slice with the weight of the blades. Given that the Chicago Cutlery is 3.2 ounces, it's a pretty good laser now for something so cheap and still slightly misshapen.

>>8731100
Stop stealing company property.

>>8735903
probably shops at the restaurant supply like any intelligent person

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>>8729087
Damn I thought I was autistic.

>>8729235
Pretty much all the knives you could ever need

>>8730253
What do you use the one on the bottom right for?

>>8732805
Solid.

>>8735899
Fuck man that mirror finish is nice, they look stropped. In your earlier post you mentioned polishing away some rust, and I'm curious what the best way to do that is.

>>8736043
I owe the coworker some favors, so yeah, went to 10k, then stropped. Wish I had time to do a better initial grind.
Used a mild abrasive polish and a sponge to remove the rust. There's still a tiny bit of pitting, so they'll probably rust up sooner than if they were ground out, but at least the rust is gone. I should have just used a hard abrasive, but I was worried about putting micro scratches on the blades. Once I got the grime off and saw the clean surface, I could see someone had already put micro scratches on them. Oh well.

>>8736053
Will that be OK on a carbon steel knife? the one in question is the Zwilling Kramer on the top left.

>>8736059
It will remove the patina that is there, and there is some risk of it forcing it's own patina depending on the chemicals in the polish. I use a stainless steel polish from the grocery store on my Aogami blade often, and have no issues with it. I don't let it sit on them for any amount of time, though. I wash it off as soon as I'm done rubbing.
If you're super worried about it, I would think something like a brass or silver polish should avoid that, but I'm not 100% certain, and the abrasive probably won't work all that well. I would test it on another piece of reactive steel first, just to be safe in that case.

>>8736071
Thanks man, I'll have to get some polish (the only one I have is for cars, and I dont think it would work too well on a knife) and try that soon. I'm not too worried about the patina;because I would wash it off right after as you did.

Just gotta remember to properly oil it in the future

>>8736077
YW Hope you find something that works out well. Kramer knives look really nice. I've not had the pleasure of using one.

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>>8728832
>be several years ago
>work in shitty bar & grill as a cook
>owner hires annoying crazy girl he knows
>she thinks shes a chef
>has her own special zwilling chef knife that she brags about all the time
>just fucking leaves it laying around in the way when she's off work
>constantly having to move it to the employee crap area
>be in bad mood/hung over one day
>decide to teach her a lesson and hide it in my car
>work with her the next day so plan on letting her freak out looking for it all day then hide it somewhere for someone/her to find so she wont just leave it out anymore
>come in and she's already freaking out to all the other employees saying she knows who stole it
>she's blaming the chill as fuck mexican dude who I actually get along with
>she's told everyone this so now I'm afraid to bring it back because maybe she'll think it was him bringing it back because she accused him
>plus I'm pissed off so fuck that bitch, free knife
>bitch makes a huge drama about it without any proof that she ends up getting fired over it (plus the fact that she was a terrible cook who constantly fucked shit up and showed up late helped)
>be several years later
>still my favorite knife and use it literally every single day

>>8736096
Should be noted that the two I have in the top row aren't "true" Kramer knives, but mass-produced knives licensed and based off his designs. The left one is made by zwilling and the right shun. The factory edge is, however, the sharpest I have ever had the joy of using, but where they really shine is the handle; absolute comfort. I feel like I could cut with them for hours.

>>8736043
the fuck is that shun on the top right?

>>8736124
It's the Shun Bob Kramer 6" Chef's knife

>>8736099
> Steal shit from a co-worker
> Brag about it online

Yeah, no wonder you're stuck working a dead end job at Applebee's, breh.

>>8736149
looks nice. the handle threw me with the shun logo, not often you see them change

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

>>8732805
what is that second to last type of knife called? I have one but nobody knows what it is, and I want to get another, especially when I move out, because that shit is the only thing I use to open cans.

>>8736986
Filleting knife?

>>8736239
I was only working there for extra cash while in college and I quit that shit in under a year.
They got on Diners Drive-Ins and Dives and suddenly they were 3 times as popular and refused to hire more people. A buddy got me a much chiller job and I only gave them 2 day's notice.
I don't work in the service industry anymore.

>>8736986

Could be a fillet knife or a boning knife depending on how thick/flexible the blade is.

>>8736994
mine is thick as fuck, hence why I open cans with it. I'm starting to think it's might just be a old butcher's knife (not cleaver) that has been sharpened to hell and back. is that even possible? the blade is now about 1cm wide, 3-4mm thick.

>>8737007
Why are you opening cans with a knife at all, you fucking retard.
Get a can opener.
Using a knife is something you do as a last resort, not consistently.

>>8737007
>is that even possible?

Yeah, that's possible, though the blades usually get shorter as well as thinner when they are resharpened to that high of a degree.

If it's thick then you probably have a stiff boning knife.

>>8737017
don't tell me what to do.

>>8737024
Too late.

>>8729239
>garbo steel
>sharpening method that fucks heat treat
Ok

>>8728878
I unironically used a Mora for the past year or so when I was on the road and traveling the country. They're cheap, pretty damn reliable and keep an edge pretty well. Nifty little guys. Mainly just for preparing stuff at my campsite or in hotel rooms if I decided to get a room that night.

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>>8730986

>>8729600
LoL Pattern welding is not Damascus and Euro's weren't the first