Since /ck/ doesn't have a sticky I'll ask. What is

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Who fucking cares it's a knife buy one.

It's not a damn house or a car.

A dexter and an electric sharpener

>>9035707
it's a cooking board provide an answer or shut your faggot ass mouth up.

Global Cromova 18'

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>>9035744
>>>/r/

You bump a good thread off for selfish requests.

>>9035699
Mark Pencers
There nice and cut simple and have a good grip
$50 at a wally mart

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>>9035699
First OP you should decide whether you want a Japanese Santoku-syle blade or a Western Chef's Knife-style.

As you can see from the image, a Santoku is almost completely flat edged which is better for straight up-and-down chopping while a traditional Chef's Knife is bowed and curves up at the tip which is better for quick rocking-chop movements.
https://www.youtube.com/watch?v=chs3Mo5EqjI

Typically the santoku excels in julienning thinner more fragile material like cabbage, scallions, cucumbers, fish, and chicken pieces while the chef's knife is heavier and is more designed to handle tough root vegetables like squash or onions as well as beef or pork shoulder roast. Both design styles will do both, it's just that those applications are where each are best suited and depends on your personal recipe boxes staples that you like to cook at home.

This is a pretty good testing guide that gives several recommendations at various price points:
http://thesweethome.com/reviews/the-best-chefs-knife-for-most-cooks/

>>9035763
here is your (You)

Doesn't matter what knife you end up with, you still have a giant asshole driving it. Chinese cleaver, Santoku or a Chef's knife, you're still the dipshit running the show.

whatever the knife, you all look like scared old women trying to cut through veg. HNNchop.. I can't wobbled.. Maybe I should cut this way..

Couple things you need to learn. A Santoku sharpened by someone who actually sharpens knives.. is actually sharp. So you can cross cut veg and even score an onion like you need to before you dice it. You can also strip a pepper.

https://www.youtube.com/watch?v=TwGBt3V0yvc

https://www.youtube.com/watch?v=o28yI1XTQQU

>>9035755
notice the suggestion, bump yourself off friend.

>>9035826
You salty.

>>9035757
>>9035763
>>9035794
Thanks for the help, at least I know where to start now.
>>9035755
It was probably a McChicken thread, nothing of loss.

Same answer I post whenever this thread gets made: Victorinox 8" chef's knife from Amazon. Costs like 40 bucks and is the best starting point for someone who doesn't know shit about knives.

>>9035699
A Tojiro DP 240mm gyuto would be a pretty good buy. Or a Wüsthof 9'' Classic - you can even choose between two versions now: the old ones with the bolster or the "new" ones without ("new" because it is actually the old but very good Cordon bleu series). If you are willing to spend a bit more than $100 you can get a really nice Wüsthof IKON, too.

>>9035763
can the santoku be used for seppuku

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>>9035699
I use nothing but the finest culinary-grade razor blade to shave ingredients so thin they'll melt with just a little bit of olive oil, the one pictured cost me $89.99 with $5.95 shipping and handling.

>>9035699
Get this Victorinox

https://www.amazon.com/gp/product/B000638D32?ie=UTF8&tag=jpin

>>9036174
Sounds like you need to get up to date, grandpa.

The victorinox used to be a great deal back when it cost $20, or even less. Nowadays it's price has gone up but the price of various equivalents have not.

You can get the exact same knife from other foodservice brands like Bakers and Chefs, Dexter-Russel, etc, for half the price of the Victorinox.