Thoughts on my new AUGYMER?

>>8773336
The fuck is that electrical plug there for

>>8773336
It's quite dirty for being new

>>8773336
Looks comfortable. I'm over the asian blades after ~7 years of professional use. I been eyeballing the Wusthof Classic Ikon for some time now.

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>>8773355
This the classic ikon.

>>8773336
should be against the law to use it on such a shit ass cutting board

>>8773355
Whereas I'm about to stop using my 10" classic Wusthof in favor of a decent ~7" Santoku.

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>>8773336
>dat pattern-welded steel
Could use another fold or two but it still looks damn sexy.

>>8773340
Sorry not a lot of counter space in this little house it goes to my coffee grinder

>>8773759
I know it's a shitty little farberware cutting board

Man, I don't like pattern welds. I think they're ugly. I like the look of genuine layered steel, like on some carbon steel knives, but I just don't see the aesthetic in this. Whatever, just my preference.

>>8774278
Agreed, i'd much rather see a subtle shift in real layered steel than this pattern weld crap.

>>8774282
>>8774278
>layered steel
>not differentially hardened steel
pleb as fuck, enjoy your shitty honkasumi

>>8773336
>no bolster

I'll allow it.

That pattern weld isn't particularly attractive though.

eh

>>8774293
we don't all have $1000+ to spend on a Honyaki blade.

>>8774299
It's a german knife, why would it have a french bolster? I hate bolsters. They're good for opening cans, but I often use the sharp heel of a german or japanese knife for small work.

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>>8774307
>It's a german knife, why would it have a french bolster?

You tell me senpai

>>8774313
That's a french knife made by germans, ya mong.

>>8774317
Things made in Germany are German, princess.

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>>8774320
Both of these are german made knives, but which one is based on a german design?

>>8774339
Both, obviously.
They were designed by German companies.

>>8774350
Sorry, which one is based on a TRADITIONAL german design.

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>>8774354
Again, both.
Germany has a longstanding tradition of fine cutlery.

>$30 on amazon
Well shit. May as well. I've been looking for a line knife I can abuse.

>>8774382
See this guy gets it

I want a knife that cuts through a butternut squash as it cuts through a banana. What do I get?

>>8774490
A wetstone.

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>>8774377
>according to Germans, this is a knife

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>>8774490
supeliol japarese steeru forudeido oba kyu-sen taimu

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>>8773355
>>8773357
Quality knife mein negro.
Five years professional use on this one of mine.
Its basically my workhorse knife

>>8773336
looks like a gimmicky csgo knife. i see you with that in a kitchen i lose all respect for you.

>>8774494
Will a wetstone really get you there?

>>8776325
Yuss
A tri stone can turn the dullest of knives into sashimi grade in about twelve minutes

>>8776360
lol, maybe a 3" opinel

>>8776360
Have you ever cut a butternut squash?

>>8775790
Good thing you dont work in a kitchen.

>>8776325
Lol yes. Thats how a vast majority of pro's sharpen their knives.

>>8776325
yes

>>8776360
>dullest of knives... 12 minutes
You haven't sharpened very many abused blades, then. Grinding out a lot of material by hand can take a long time even with a coarse grit and decades of practice. Don't set people's expectations too high.

also
>sashimi grade
I know what you mean, but it hurts.

>>8776456
I have never even seen a pro cut through a butternut squash that easily, though

>>8776484
I mean, a butternut is a very tough vegetable to cut through and doing it safely is some knife-work 101 shit. I doubt youll ever see a knife just glide through that shit. Youd have to have a retardedly expensive blade on literally its first cut with its first edge to achieve that.

>>8776490
I don't know what it is, but some butternut are ridiculously tough. All of them have a hard skin, but some just make even sharp knives stick like they're made from some kind of anti-stab material.

>>8773340
Free electricity when cutting potatoes.

>>8773336

Why did you not char the chiles, remove their skin, and then remove the seeds and membranes?

>>8776505
Yeah when we were on our fall menu we had a butternut squash soup (that had some jalapeno thrown in there which was really good) that I was tasked with breaking down 10 of the bastards like 3 times a week. Plus 2 more for cubing and charring for a different dish, but I used a mandolin for breaking those down. Id straight up hit my chefs knife on the stone lightly each time before I started that and it still was a massive pain in the ass.

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>>8773336
Nigga pls

>>8776568
Noice knoifes

>>8776568
Oh shit

>>8776568
Now THAT'S a pattern weld!

All I've ever known is santoku, how hard would the switch be to chefs knife?

>>8773336
>paying for the bladed jew
just cut your ingredients with a piece of broken glass or a sharpened piece of plastic like a real man

>>8776928
Not hard. It rolls different and requires a little getting used to (because they're typically longer) but if you're already solid with a santoku it should be an easy transition.

Also you should be proficient at both, it's like leveling up in an RPG.

>>8776970
I almost never rock chop, can't really do it very well

>>8775790
you sound like a try hard faggot it's just decent professional knife that's not outrageously priced no more no less

>>8777020
unless your knife is a square then it's the easiest thing in the world, it's how most children learn to first use a knife not like an idiot.
Fuck even if the knife was square it'd still be easy, you'd just gouge your chopping board.

>>8777033
Well the issue is that I have to move the ingredient instead of the knife. I fuck that up every time, so as a home cook I just never really bothered correcting it, since I get good results without it

>>8777038
I have mild issues if the thing is really long, but the answer to that is to chop like a long stick of celery into three pieces before doing it

Victorinox. Yay or nay?

>>8777338
depends how poor you are
perfectly functional

>>8777338
Nay. Literally worse than kiwi.