Knife thread

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>>8863114
>make knives
>never made a chef knife
I've made an ulu but I doubt that counts

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Picked this one up about a month ago. Pretty satisfied so far.

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>>8863114
Wish the lighting in my place was better so I could take a pic that wasn't shit. Sharpest knife I've owned, although I suppose that's not saying all that much.

>>8863265
What kind of knife is that? Has that "looks hand made so I assume it's awesome" look

>>8863379
I don't know a lot of the specifics, but it's a carbon steel santoku knife. Got it from a knife shop in Tokyo where they hand forge the knives.

>knife thread
>pretty cool knives
>people not arguing about metallurgy

Well this is foreign. Carry on.

>>8863114

I've been using the G2 at home for nearly a decade now and just started bringing it in to work.

It's still going strong and I still love it. That 9" looks pretty nice, though.

I use an Ikea knife because it was like 15 bux for that a bread knife and a mini slicer
It's sharp af still so far after like 5~6 months

>>8863522
did you make a thread about that? i feel like i remember some folks bickering over this knife, about how its just some cheap shit they rip foreigners off with

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picked up this a little while ago, it isnt terrible. i like the feel of the handle and it has nice weight. stock photo because mine is at work

>>8863603
I didn't make a thread, but it's totally possible. It was in a district pretty far out from the center of the city though, not exactly a tourist hotspot (although I'm pretty sure the street is well known for it's cooking stores). They had an old japanese man with an enormous grindstone sharpening the knives and another guy who chiseled in inscriptions, so it looked at least somewhat legit. I'm happy with it anyways, it wasn't exorbitantly expensive.

>>8863612
op here, do knives with that handle shape have a different feel from traditional French style? Or does the contour happen past the grip?

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>>8863672
>>8863603
Here's a pic of the store. It's pretty small (like everything in Japan).

Can someone pretty knowledgeable comment on how to care for a carbon steel knife? I wipe it off immediately after using it and dry it and it goes back in the drawer. Can I use a honing steel on it? I've heard of some people coating the blade in oil after use to prevent rust, is that really necessary?

>>8863688
You can use a rod on it. If it's extremely hard tempered you should consider a ceramic or glass rod, but there are plenty of carbon steel knives that would be fine with any honing rod. You don't have to coat it in oil if you aren't seeing rust appearing. It helps to keep the moisture away and prevent a patina from occurring, but it's not a must-do sort of thing for most people.

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my work knives

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I purchased a few new ones. Finished putting a new edge on this one tonight. Wonderful to use and easy to sharpen.

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>>8863603
No, there was a thread about two months ago where someone posted an obviously fourth-rate knife purchased at a roadside stall. There was a lot visibly wrong withit. "Kurouchi" consisting of black paint roughed up with sandpaper, absolutely shit-tier fit and finish, handle looked like garbage, etc. Along with a sob story about how the old man had been making them for years. The thread took off because retards started screeching autistically about why do trust fund liberals pay $2500 for an overpriced knife folded over 9000 times, which was funny because it was something like $15 and there was no folding involved.

This guy's knife >>8863265 appears legit. The KU is real, D shaped ferrule, nothing visibly wrong with the grind and a lot visibly right.

Of course there could be stuff wrong with it that isn't visible but you could say that about any picture of a knife.

Also, when will this fad end?

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I got these for the wife's birthday next month. We're simple folk, not professional chefs. I'll have to buy a santoku later. I can't live without one.

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My work set

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>not having a Bankai

>>8864526

I have three of those. Two CCK's and a Sugimoto. Fuck I love them.

>>8863679
oh i remember that sticker on your knife anon i got a petty from kamata too same kurochi finish bretty gud desu

>>8864544
fuck so it's kurouchi my mistake. other nearby stalls were good too. kamaasa has a lot of western handles and i remember a foreigner working there. got myself a wok around there too

>>8863742
nice

>>8863742
can you make it smaller? it's taking too long to download on my 2400 baud modem

>>8863191
Dude that's pretty fucking sick

>>8864544
The sticker is coming off mine, which bothers me mildly, but since the knife is otherwise fine I'll just accept it.

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also have a cheap meme cleaver, some shuns I never use, and a king sharpening stone

>>8866510

How do you like that Global filet?

>>8865270
It's made from chainsaw chain and ash burl.

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>>8864732
yeah

top : korrin chicken knife from the gf
mid: fujiwara
bottom: takeda

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I bought a knife block set of these for my dad's 60th next week. Did I fuck up?

>>8863114
>replace my Henkel twin

why?

>>8867427

Why would it be a problem? Functional, and beautiful. Just be sure he knows that if he's not careful, he'll easily lose a finger handling them. Cutting, cleaning, everything.

I've always been wary about giving knives as presents because non-chefs/butchers/hunters who want pro tools really don't get how incredibly sharp good knives are. No matter how many episodes of Chopped they watch. I've seen too much blood. I don't want the guilt.

>>8867427
Make sure you tell him to keep those knives away from bones and frozen stuff. Jap knives have much harder steel than knives - they will keep sharp longer, but they are also much more brittle. Shuns especially are notorious for chipping quite easily. Happens when you try to cut hard stuff, but it can also appen when you mince herbs and press the blade onto the cutting board too hard with your left hand while rocking and turning the blade with your right.

>>8863114
CHINEE CREAVER BEST BRADE
ONRY BRADE NEEDED
ONE BRADE

>>8868747
>much harder steel than knives
than German knives, I meant to say.
Japanes knivesin general are not meant forEuropean cutting technique (the rock-chop, where the tip of the knive doesn't leave the cutting board), instead they are lifted off theboard for every individual cut and then driven through the fodd in either a pulling (towards you) motion (usually for soft stuff, like cucumbers/zucchini) or a pushing motion (away from you). The latter is used for everything else.

>>8867640
I'm not OP, but I did something similar last year.

Why?
-Global is lighter
-Global keeps its edge better, i.e. requires less frequent sharpening.

>>8868749
You joke, but those motherfuckers work pretty well once you get used to the different grip they need. Only thing I have trouble with is finely chopping herbs, but that's a pretty minor thing.

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Some of the better knives from my collection. I have another twenty or so cheaper ones in a cabinet.

>>8868787
btw the cartons on the left contain, among others, two Hattori FHs, an Hiromoto AS, a Herder 1922, two Tojiro DPs (one of them professionally thinned), a powder steel Miyabi 7000 MC, a Fujiwara FKM and a JCK CarboNext. The bamboo case contains a 300mm Yaxell. There are also two F. Dick 1778, one of them also professionally thinned.

>>8864165
The fad of sharpening knives?

>>8868785
I actually wasn't joking even though it seemed like it. I use one.

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anyone got this or used it?

think the shape looks really interesting and could be the perfect knife.
its 300 european dollars tho :/

>>8869329
I'm willing to bet good money it is actually horrible to use. What use is an edge that extends UNDER your grip? Cut potatoes or carrots with that knife and it will all push against your fingers, gotta be super annoying. Judging from the grind and the bevel it is pretty thick behind the cutting edge, too. It also looks really heavy overall. For 300 bucks you can get a seriously nice handmade Japanese knife.

I'm waiting on knives to arrive.
Hope the thread is alive until then.

>>8869496
Bumping for this Anon.

Can anyone recommend a sharpening stone for a carbon steel knife? There's nowhere anywhere near where I live that sharpens knives.

>>8871040
You can't really go wrong with a name brand stone, from King or Naniwa for instance. I am not into sharpening stones,but if you really want to knock yourself out visit kitchenknifeforums.com

>>8871244
BTW this stone is very popular among kitchen knife enthusiasts:
http://www.chefknivestogo.com/naao2kgrbr.html
A gigantic thing, it will last you the rest of your life.

>>8867128
>bottom: takeda
just bought a nakiri from this maker

can't wait to get fired for tuning up the first asshat to take it off my station without my permission

>>8863191
>>8867099
That's pretty neat. Have any more?

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I know nothing about sharpening knives, but I have 3 tools due to my family that can sharp it.
1) Is a sharpening stone
2) I dont know its name but you place the blade and roll it
3) This thing, I have no idea how to use it for Knives though.

>>8863114
>Spending more than $20 on a kitchen knife
>Ever
Fucking kitchen fedoras man.

/ck/ please help me, what is a good but reasonably cheap knife? i have a knife i bought for 5 euro and so of course after only a month it is already less sharp and has a small rust spot. good brand/model to get that doesn't go over like... 30 euro?

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>>8869496
Got a hold of 2, 2 more on the way.

Sharpened one side of the trancher already, very difficult to get a clean line across the entire blade, especially since it's warped from the.. What do you call them in english? "olive grind"?

The rest of the knives won't get such thin edge.

Very happy with these two so far anyway, well balanced and comfortable to use.
Trancher knife seems to be quite soft steel though.

>>8871576
Is the sharpening stone in good condition (flat sides, grippy/non-clogged surfaces)? If yes, soak it in some water and go watch some youtube videos on sharpening. Do NOT use the thing in your pic, it will overheat and burn out your edge in a fraction of a second. You probably should not use 2) either, whatever it is.

>>8871905
Get a whetstone, learn how to sharpen and you will never have to worry about blunt knives ever again, for the rest of your life. And your nives will be sharper than 95% of the knives that leave the world's factories.

That said, if you bought a $5 knife it will most likely be a horribly thick and wedgy piece of shit. I's recommend the IKEA 365+ chef's knife, or one of the Wüsthof SilverPoint series. If you absolutely, positively have to pinch every penny try the Thai KIWI knives.

>>8864295

yeah I love my wusthof too. works just fine. I appreciate the weight. I guess I like heavy knives

>>8872102
Looks like a full flat grind. I could be wrong though

>>8872358
It's the concave things, the anti-suction ordeal.

In my language it's named "olive grind" anyway.

>>8872102
>>8872455

In English they're called divots, or Grantons, respectively a Granton edge. In German they're called Kullen/Kullenschliff.

>>8872693
Neat, thanks anon!

>>8868787
You keep posting this and I keep asking every time why you spent so much money on similar stainless western knives when you could've had a handful of amazing knives? You gonna respond this time?

>>8872715
Because I collect stainless western beater type knives ...? I think I have mentioned a few times that I am not really interested in "amazing" knives, (though some of my knives are pretty nice and cost upwards $300), I like simple workhorse knives that I wouldn't think twice about using in a pro kitchen. Plus, most of the really premium tier knives are either carbon steel (rusting) or ultra hard powder steel, which I am leery about sharpening. Also, I dislike any "flashy" stuff about my workhorse knives, like damascus cladding and expensive handle materials. I had a thinning job performed on six of my beater knives and I can guarantee you they outperform knives many times their price now.

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This is most of mine.

>>8873108
>scored a hiromoto before hiropocalypse
damm you, where am I going to get an AS gyuto for a reasonable price without giving money to CKTG

>>8873180
Maybe you could try the flea market subforums on kitchenknifeforums.com? I got one of them too when I heard he was retiring (or was he dying? I can't remember). I've still got it in my collection, still unused.

>>8873180
Yeah, it's one of my favorites. I've had two, one I gave to a coworker who broke the tip. I reground it and he replaced it with a new one for me. I'm still tempted to buy one of the honyaki he made before he retired, but it would be superfluous given the other knives I already have.

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My chefs knife for work. Also have the rest of the set. Thinking about upgrading to Jap knives soon, but don't really know where to start. Heard great things about Mac, but that's it.

got zwilling knives from my mom since she lives near a factory outlet
are they good?

>>8873743
Some are decent, a lot (most) are shit

Most of those german companies figured out a while ago that nobody gives a shit what the knives are made of or how they perform, they just want something with a recognizable label on it

The good stuff that they sell is overpriced, and the rest of it is still overpriced, but not good

>>8873743
Lol

>>8873764
rude
>>8873763
oh. that's disappointing

>>8873771
It really depends on what you're looking for in the knife. The corrosion and chip resistance of x50crmov15 steel is extremely good. If you're willing to sacrifice some corrosion resistance and possibly some fit and finish, you can get knives much cheaper. You can find some that will have better edge retention as well, but they will be more prone to chipping.
I do tend to prefer harder tempered knives, but I have softer blades that get plenty of use, too.

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>>8871442
This is a pretty basic hunting knife, the entire thing is around 10" long, it's made out of a car spring and it isn't quite finished, it still needs to be sanded down and finished. But it is still very sharp.

I'm actually going to give this away in a raffle on one of the smaller chans I normally frequent. I don't know why but I love making knives but I hate selling them, I figure giving them away as gifts is for the best.

>>8873771
The biggest problem with nearly all German (and a great many of the much vaunted Japanese) chef's knives is that they're way too thick behind the edge. If you are willing to go to some trouble to have a really good knife, have it thinned and reground by a professional knife maker/sharpener. Do you live in Germany? Contact Jürgen Schanz in Stutensee, BW. It costs only about 15€ per knife more than worth it. It is a WORLD of difference. If you're in the US you could try Dave Martell or Jon Broida, both can be contacted on kitcchenknifeforums.com.

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Only have one good knife, got it last year.
Tojiro 240mm shirogami gyuto.
Very sharp but a bit too big for a lot of things. Gonna get a petty/utility knife next.

>>8863114
this is some gay shit. you don't need a fancy knife just a halfway decent one. the only cookware that matters are the pans/bakeware and the cook station itself

>>8863742
Is that top one a honesuki? If so is it worth it? I usually use a pairing knife or boning for chickens. Also is that bottom one a Takeda? Looks nice

>>8864532
Just got a cck and I'm loving it, everyone at work asked questions about it and wanted to test it out

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Shun Classic 8"

>>8874664
>Cooking is gay shit. You don't need any fancy flavors, preparation methods, or plating. Nutrients and digestion are all that matter. Just blend everything.
News flash, people like things that aren't purely utilitarian.

>>8863114
I've always liked the feel of that style of hilt

getting real tired of seeing all of these nip knives

blade angle is trash.

>>8874849

We don't have any Globals like that here because my wife was concerned that the handles might be too slippery. I think they're beautiful, regardless.

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>>8874664
pic related is you. kys.

>>8874862
>blade angle is trash

no it isn't. "nip knives" as you so rudely called them, are designed with sharper angles in order to provide a sharper knife. the tradeoff is that they might require slightly more maintenance than their Eurotrash counterparts, but with today's modern alloys, even that is starting to change.

kys.

>>8874399
That's for the input I'm not very knowledgeable in knives. It is fairly complicated
>>8874544
I live in France, Stutensee isn't that far. I'll consider it.

>>8875052
You can easily mail him the knives, I just stuck a cork on the tip of my knives and wrapped them in thick layers of newspapers and put them in a cardboard box, with padding crammed into the empty spaces.

I am not sure if he does that thinning for just anybody though, best contact him per e-mail before you send the knives and tell him that a pleased customer from the German messerforum.net recommended him to you.

>>8875380
I'll give it a shot when money comes afloat again.
Does he speak english or should I try my rusty german?

>>8875389
He ought to speak at least passable English, he is the official smith for the Quatar or Saudi royal family so he must know how to work with foreign customers. He has made €50.000 scimitars and diamond studded daggers for the king and princes, crazy stuff.

>>8875403
uh okay
I don't really have that kind of budget t b h

About the thinning, will it make them brittle? I'm careful with knives but the gf isn't.

>>8875411
Zwilling knives are made from typical German steel, it is extremly tough and will bend before it breaks. The knives will not chip, but if one is extremely careless (chopping bones or frozen stuff) it will of course get bent or dented more easily. Better get an old beater knife for that.

>>8875418
Got it
Thanks for all those informations

Can I get a halfway decent santoku for around $100? Birthday is coming up. I'm poor so nothing flashy. I like making sushi/sashimi based dishes, hence the desire for a single edged knife, but I also want a general purpose chef's knife to replace my cheap one, so I don't want a yanagi.

Doesn't have to be a Japanese brand, I'm not expecting them to come this cheap. Is the Wusthof santoku any good?

>>8875589
>santoku
>single edged
Continue your research before buying stuff, you've got a lot of misconceptions

>>8874775
I bought the same one, happy with it so far. I'm worried about sharpening it though, sooner or later the time will come and I'm afraid to fuck it up.

>>8875589
>Is the Wusthof santoku any good
Wüsthof has more than half a dozen completely different lines of knives at various prices, from the expensive IKON series to the cheap SilverPoints, and I guess they offer a santoku in most of them. get one without Kullens/Grantons, they do nothing for stiction and require a thicker blade which wedges more. A santoku is definely not "single edge" though (you probably mean "single bevel").

>>8872740
Fair fair, I guess I fall into the trap of fetishizing the flashy carbon exclusive J-handle, at a certain point there's diminishing returns and you're not paying for perfmoance anymore.

Anyway, I guess you're qualified to answer, what's your favourite budget workhorse? And what's your favourite performer?

>>8873108
Nice Hiromoto, what's the J-handle to the right of it? The other J-handle is a Fujiwara?

>>8875805
No need to be worried. If you need practice try using a low grade knife until you get the technique down. I currently use a 4000/1000 grit whetstone. Does the job great.

>>8876305
>what's your favourite budget workhorse? And what's your favourite performer?
My favourite budget workhorse would be either ther IKEA 365+ knife or a KIWI knife. The latter are seriously good cutters for unmodified out-of-the-box.

One of my best unmodified knives is my 20cm JCK Kagayaki Basic, an in-house brand from japanesechefsknife.com. Almost on a par with my thinned knives.

THOSE babies beat everything else in my collection though, it's just staggering how much they improved for just €15 extra. They literally fall through food now, with almost zero stiction or wedging. If you are thinking about having one of your knives thinned I can only recommend it.

>>8863742
That cleaver looks like a takeda, is it?

>>8869329
depending on size it'd be ok for herbs, they make good straightening steels though.

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Why are the Wustof Ikon knives nearly 3x the price of the Grand Prix II when the only visible difference is the handle? What details aren't listed here that make the higher priced knives so expensive?

>>8875592
>>8875880
I was looking at the "classic IKON santoku" for $100 on Amazon.

Are Stellar a decent brand? Their knives are $20-30 each, so I could get a set.

>>8876506
The IKONs (unlike the Classic IKON) have wooden handles, that adds a lot to the price. Plus, the IKONs are forged from one piece - blade, bolster, tang and end piece of the handle. Not that that makes the knife any better. I have heard that the IKONs are pretty handle heavy. I'd be leery of buying anything smaller than the 9'' chef's knife from that series, no matter whether wooden or plastic handle. I hate tail heavy knives.

>>8863114
They are very good knives i have pretty much a full set of global knives the rest are at work but the only thing im not too keen on is the grip.

>>8876583
>$100 for a wusthof
That's more than I'd want to pay but I'm not a big wusthof fan

DESU if you're looking for something that's "good at sushi" a santoku is a really strange choice, you'd be better off with a suji

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>>8874451
Here is the finished result. I think the wooden sheath came out pretty nicely, but the fit is a little tight.

hey guys, should i but this? i dont have time to travel and get a good jap knife but this seems OK


http://www.cutleryandmore.com/enso-hd/chefs-knife-p134596?gclid=CjwKEAjwlpbIBRCx4eT8l9W26igSJAAuQ_HGAtD50fIS70vSQp35otySmtqlYiL4JAu_1pXT3Jow3xoCmFjw_wcB

>>8878101
>>8876790

The grand prix ii set is full-tang. I looked into it, and it really does seem like (between the best Wusthof Classic and the Grand Prix II) they are charging an extra $200 for a african blackwood handle instead of synthetic plastic. I can't find any information that says there is any other difference. Just subtle shape differences.

Anyone else know the why they're so expensive?

>>8878907
I know they use different forging and tempering techniques for different knife lines. Different machines, different tooling. They probably have a more selective quality control as well as more hand labor. The wood in the handles of my IKON knives is impeccable, so maybe they're paying out the nose for their wood source, too. Then there's always the infamous premium markup. They sell less of an item because it's more expensive, so they add more of a markup to make up for less volume. I'm sure those aren't the only possible differences, and I doubt that those factors alone would add up to the price difference. The point being that base specifications never tell the whole story and people pay more for premium stuff.

>>8874451
>>8878731
That's awesome. How many knives have you made?

>>8879230
Judging from the look of those two they are his first.

>>8878907
I'm not saying buy the ikon, but the full tang meme needs to die in a fire. It's not a combat knife

>>8879230
>>8879467
Nah, I've made about a dozen or so. This one is a little tough because I'm planning on giving it away on a chan I frequent. I'm not going to waste 20 hours on something I'm giving away.

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Managed to get this 9 inch wusthof le cordon bleu for £40 last week, pretty pleased with it but I just need a good honing steel for it now

>>8880130
That is a really nice knife anon. For a honing steel for all my Euro knives I use an EICKER MicroFeinzug (microgrooved), this one:
https://www.amazon.de/EICKER-Professional-Wetzstahl-oval-MicroFeinzug/dp/B00CG6QJCE/ref=sr_1_1?ie=UTF8&qid=1493646549&sr=8-1&keywords=eicker+microfeinzug
A huge thing, much larger and more comfortable that the steels that come with knife blocks and similar. Extremely effective too, and no noticeably wear on the edge.

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Slowly working on building my collection. Mostly victorinox handed down from old meat cutters.

>>8864165
i remember that thread and your exaggerationsand lies borders on psychotic

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>>8880258
There is nothing exaggerated or wrong in that post, also ¿por qué estás tan enojado?

Would you guys recommend this knife from Global? Looking for a knife that's sort of in the middle from A Santoku and a chef knife. https://www.amazon.com/Global-7-inch-Hollow-Asian-Chefs/dp/B06XX4BD8Q/ref=sr_1_6?s=home-garden&ie=UTF8&qid=1493353384&sr=1-6&keywords=global+santoku+knife

>>8880732
Terrible. What you're looking for is a funayuki, try Murray Carter, he makes nice ones

>>8879707

I don't know, man. I swore off spatulas and junk that aren't 1 solid piece of metal a long time ago because of the amount I've had break on me at the bolster-equivalent for a spatula.

I just couldn't trust a knife to last if it wasn't at least half tang. I certainly wouldn't pay more than $10 for any knife that wasn't full-tang. Knife manufacturers that glue the blade to the handle and call it a day are terrible.

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>>8881523
Do you think "half tang" is the opposite of "full tang" or something?

What are you doing to your knives that a rat tail tang isn't more than adequate?

>>8881531

Because rat tails comes loose and starts to wobble over time.

And I get what a half-tang is. It is slightly more sturdy than a rat tail in my experience, but you need a full tang if want a knife that is going to last. I have knives that are over 2 decades old with full tangs. Anything without a full tang has long since gone in the trash because it wore out.

Full tangs are not memes. If you're buying $50+ knives with rat tails/half tangs because you think they're just as good ... well, good luck with that.

>>8881573
>I have knives that are over 2 decades old with full tangs
I have straight razors that are over a century old, the age of an item like this really doesn't say much other than whether the owner was reasonably responsible.

I happen to have more full tang knives than anything else just because they happen to be more widely available, but my rat tail knives are getting along just fine because I am using them to prepare food in a fairly forgiving environment, namely, a kitchen. I don't see how a tang is going to "wear out" unless it's both poorly sealed and made of some highly reactive non-stainless steel.

If you're batoning or throwing or something like that, then yeah be as finicky as you want about the exact nature of the tang.

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>>8863114
>Henkel twin
kek I genuinely thought you were referring to them

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This thread got me interested in getting a new knife. Arrived today!

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>>8881611
Compared to my old "Chicago Cutlery" knife that I got from somewhere forever ago. I'll probably learn how to sharpen a knife on this thing and see if I can get it back into good shape.

The Tojiro DP is super lightweight. Love how the handle feels, really sharp too. Hope it works well.

>>8881635
>>8881611
I've had that same knife for 10 years

Absolutely awful sharpening experience (gummy, needs thinning, terrible feedback, stealth burr that never wants to go away), but it takes a beating and asks for more

I hope you've got some aggressive stones that don't load, glaze, or dish

>>8881604
>I don't see how a tang is going to "wear out"

Full tang, your hand is manipulating the steel itself since it your entire fist is wrapped around it snug, and the handle is only there for comfort.

Rat tail/half tang, your hand is manipulating the handle, then the handle manipulates the steel. It's not that steel itself that is the problem (obviously). The handle just gets "loose" where it meets the steel since it is the middle man and has constant pressure and movement going on.

When I said that I had rat tails/half tangs that I trashes, I meant the handles themselves got loose. All it takes is a little wobble and the knife is trash unless you have the skills to craft/repair them. Not normally worth the money to pay someone else to.

>>8881652

I don't know what half that shit means, but you do a great job of sounding like you know what you're talking about. heh.

>>8881706

Assuming you know how to use a kitchen knife properly, you grip the blade and the handle is only there for 2ndary support.

As for rat-tail tangs, those are tapered so they are self-tightening. It takes trivial effort to tighten one if it gets loose.

>>8881652
My sister is the sharpening expert and she's got a big set of stones she uses on her Globals. I'll be using her to teach me!

I did read that it didn't need too much sharpening for awhile so that's good. Glad to hear it'll last 10 years (if I put the work into it!).

>>8881713

Ah, I see. The one rat tail I had was a rod and didn't have threads. I looked into that and I see threads pretty much all they make now. Thanks for the info.

>>8881719
Sister eh. When she's done "teaching" you I'd appreciate it very much if she can use her finger stones on my kiriba. My shinogi line has gotten a bit soft lately. Mostly towards the tip, but I bet it would straighten up in a hurry under her gentle rubbing ^_^

Cheap, white handled, Dexter Russel chef's knives. Ground with a cheap ass 20 dollar sharpener. You'll get more bang for your buck with these then the fancy shit.

>>8882576
Very true, except for maybe the sharpener, depending on the kind that it is.
I still like my Rader-Asai.

How often do you guys hone and sharpen your knives?

>>8882947
After a phone book stabbing session, always

I don't cook, so obviously everyday wear isn't much of a concern

>BVMP

>>8884276

First time here. This guy has convinced me to stay.

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>>8881778
I could just ask if she wants to have sex with you it sounds easier than learning Japanese to read that.

>>8881635
Updating on the knife. Boy damn is it sharp. Sliced some garlic and limes last night, minced a jalapeno up tonight for this jalapeno cheese bread I'm attempting (cooling now takes forever), and managed to nick myself twice. I feel like I could just drop stuff on the blade and it'd cut. I won't, because that's dumb, but still.

Is it true you shouldn't hone Jap blades and stick to stones occasionally? Does it even really matter to a home cook like me?

>>8886840
"Honing" is a troll word in knife discussions because it can mean all sorts of things.

When people say "don't hone" what they mean is don't use a grooved steel on it, you won't get a good result. It's not going to destroy the knife, it's just not going to give you a good edge and could make a usable edge much less usable.

You can use a ceramic rod (Mac or Idahone), but most people just use stones. There are a lot of arguments for and against rods, personally I use one and I consider it useful, but you'll get different opinions on this (unlike the grooved steel issue which is not something people disagree on)

>I could just ask if she wants to have sex with you

Whoa whoa whoa, I was just wondering if she could just work a nice milky finish out of my kiriba with her uchigumori koppa, do I look like some kind of sex pervert to you just because I'm using Japanese words? Yeesh, lay off the anime.

>>8886954
I had read about the grooved steel being crap, but I think more of what I was reading into was some people arguing that ceramic rods are basically sharpening, removing metal, rather than just re-aligning the blade like you'd need to do with softer metals. Since the ceramic is like a superfine grit. Seems people are either all for or all against it.

Either way I plan on ordering an Idahone!

>do I look like some kind of sex pervert to you just because I'm using Japanese words?
I mean kinda, yeah, have you seen what comes out of that country other than great knives?

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>>8887085
>have you seen what comes out of that country other than great knives?

Yes! Great watches, great pens, great clothes, great bike parts...

https://www.youtube.com/watch?v=aNYI-6K_I0M

Anyway, idahone is good

>>8874904
>>8874664
Gotta be honest here, we prep just fine sharpening and honing our cheap knives at our restaurant...

It's nice having nice things, though

You guys seem to like tojiro here, and I've wanted to get a better knife. Is this any good? I can't find much info on it. The knife I've been using has this blade shape and I like it a lot.

https://www.amazon.com/dp/B000UAQORS/

>>8886840
>Is it true you shouldn't hone Jap blades and stick to stones occasionally? Does it even really matter to a home cook like me?

Western chef knives tend to have thick blades with bevels around 30 degrees, Japanese chef knives (double bevel knives like gyutos or sujihikis) tend to have thinner blades with either one or two bevels with flatter angles around 15-20 degrees (a lot of Japanese knives have asymmetrical bevels where one side is around 30 degrees and the other side is around 15 degrees). This means that Japanese knives can get a lot sharper than Western knives but they don't hold their edge for as long and they're more prone to chipping (especially ones made with cheap stainless steel). If you take a knife like that that's dull and try to hone it on a grooved steel rod then there's a good chance it'll chip. Ceramic rods are often pretty similar to 1000 grit sharpening stones, but imo you have less control with a rod than a stone. Also, if you use a fine grit finishing stone (like 6000 or 8000) then using a ceramic rod can mess up your edge if you use it too much. Diamond rods usually have a really rough grit (about 400 or so) which will mess up any kind of fine edge you put on. An even better option than a ceramic rod, imo, is a leather strop. A strop is great for removing the burr and polishing after sharpening and it can realign the edge if it starts to dull without risk of chipping.

>>8887383
No, just buy the DP santoku don't go for the shirogami stuff

>>8887439
>risk of chipping
That's like saying "risk I'll need a haircut in a month", like it's somehow an unexpected catastrophe rather than just how shit works

All edges fail over time as the knife gets used, you get to pick a failure mode: chip, or roll. It's a function of hardness. Just because you're used to roll doesn't mean chip is somehow bad. There's no such thing as a knife that never needs sharpening, please get this out of your head

>>8887383
That line of knives has a really terrible handle and not a particularly good grind (kind of like the DP), but the heat treat is supposed to be good and of course it's good steel

Whether it's a "better knife" than what you've got depends on what you've got

>>8887503
What did I say that gave you the impression that I somehow believe a knife shouldn't ever need sharpening? Micro-chips are unavoidable, but there are bad habits which will force your to sharpen your knife more frequently which will reduce the life of your knife in the long run. Just as you shouldn't use a gyuto to break chicken bones or coconuts you also shouldn't hone one with a steel rod.

Ay haes Kitchencraft nifes!
r8 plx

>>8882576
One you have actually worked with a real cutting performance- and stiction-optimized "fancy shit" knife it is very, very hard to go back to your generic $20 knife. Especially when cutting hard stuff like raw carrots, turnips or potatoes.

A Hyundai gives you the most bang for your buck in the car world , too, but those who can usually buy something nicer.

>>8887439
Good read, but are grooved steel honing rods ok to regularly touch up non jap knives for rolling?

>>8887703
>What did I say that gave you the impression
It was more the impression that you're generally just very confused about how knives work. The chipping is just one good example of that, it's a common misconception people spread, based on anecdotal reports of people abusing their new Japanese knives and seeing them fail in an unexpected way. The strop stuff is another good example, you use those things to deburr, not to polish. Unless you're charging with like 10 micron diamonds, and I doubt you are, whether it's charged or not makes no practical difference. The surface texture of the leather, and whether you hang or bench it, makes far more of a difference

Also you can do whole chickens with a gyuto just fine, just don't try it with a laser thinned to 7 degrees. It's in no way comparable to bashing through coconuts. The reason most people don't use them for chickens is that they're too big and annoying. You're better off with a petty knife for almost all of that stuff, unless you're chopping through thigh bones in which case as long as you're targeting the area near the joint it should be soft enough that the average gyuto can do it without issues. If you're literally doing chickens all day, for hours a day, there are actual chicken knives, but for home use it does not matter.

I'm sure this gets asked a lot, but I'm looking for a good chef's knife under $50 for home use. Any recommendations?

>>8890995
Between $15-50 there isn't really much difference in quality. The next step up is roughly $70-130 where, again, quality will be more or less the same throughout. If you bump it up to $70 or so you could look at Fujiwara, Tojiro, or Misono. Otherwise you can get a generic white handle Dexter knife for $20. You could also get a Wusthof Classic which is currently on sale at Cabela's for $50, which is basically the same quality steel as a Dexter but looks nicer

>>8891026
Cool, I'll probably spend a bit more and go with something nicer, then

>>8891077
The Tojiro I got from Amazon was only $57

>>8891233
what, the 180mm "gyuto"? might as well call it a paring knife

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>>8889169
Stropping does polish an edge, just slowly, faster if using a very fine grit compound, as I suspect you know and alluded to, but are just being persnickety with the other poster for some reason.
Also, GL touching up a hard tempered gyuto that has been chipped up due to cutting stuff with lots of black peppercorn or any kind of woody bits that can easily put lateral pressure on the edge (sorta like a bone that is closer than you thought, right?). That thing is going to have to be ground down past that edge.
I mean, if you're thinking the average gyuto is only HRC60 max, then I might grant you the point on chickens, but still not something like BPC crusted meats given the thinner edge grinds and the typically higher carbon and lower (if existent at all) molybdenum and vanadium.
I love some Japanese knives, but some of the stuff you said doesn't really help and just sounds condescending if not flat-out wrong.

>>8891249
I mean I got the 8.2" not the 7" for $57, which is the same length as my last chef knife. Odd that you'd assume it was the shorter though.

>>8891532
Just going on the prices I see now

I got the 240mm for $55 but that was many years ago

>>8891569
Ah, I see mine went up a couple bucks. I'm pretty small, I dunno how I'd feel about a knife bigger than this to be honest--seems to fit my hand just right as is.

Maybe I'll order a bigger one just to see. Could be fun to start a collection.

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Is this shit worth it? Or just a gimmick?

https://www.aliexpress.com/store/product/New-Ruixin-Knife-Sharpener-Professional-All-Iron-Steel-Kitchen-Knife-Sharpener-Sharpening-Fix-Fix-Angle-with/2205001_32780201252.html

what's a great knife for deboning chicken and beef and just cutting meat in general? from use at work I notice that a nice medium size thin pointy one works the best, but what brand makes the best meat knife? should I go for something cheaper as it might chip on bones?

>>8892557
Depends on how often you castrate animals

>>8892557
Just another meme sharpener, use a stone like a normal person

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>>8892557
I tried one.
It's a complete and utter piece of badly made, chink shit.
Avoid.
Get an EdgePro if you're serious.

>>8892557
>>8892942
I have a real EP and it's pretty great, as long as you buy some good aftermarket stones
>>8892569
I've been abusing a Tojiro honesuki for a few years now, it doesn't want to chip even if I use it to bash through ice, 10/10 would buy again

however for stuff involving no bone contact I much prefer a thinner grind

>>8867068
It's ok, was sold as a boning knife but it's pretty thin and flexible like most fillet knives. Thinking about getting a German boning knife for bigger cuts of meat.