Too thick for a chef knife?

>>9038058
The spine thickness is irrelevant for the VAST majority of uses. Lets see the blade profile and the cutting edge.

op i dont have any educaiotn in knives or cutting except for this lil bit ill explain real quick

couple years ago i weebed out hard. real hard. watched this entire series of documentaries on japan (japanology its good id recmmoend it) and i remember it saying something about knives nothin bout what ur sayin but it said single bevel leaves cleaner cuts. so if i were u id get a single bevel. i also believe it could possibly BE thinny just from the shape of th bevel cos the double bevel sorta goes OUT

File: 20170611_104800.jpg (2MB, 3264x2448px) Image search: [Google]

2MB, 3264x2448px

>>9038058
Finger for scale, I'm more on the skinny side, if it helps.
Other view of the knife.
I know its probably not the "best" quality but it was what I could afford and it feels nice, the other ones were too light for my taste

File: IMG_20170610_182444.jpg (398KB, 1280x720px) Image search: [Google]

398KB, 1280x720px

>>9038063
Ill post the blade in a bit

>>9038063
https://www.amazon.com/Mundial-10-Inch-Chefs-Knife-Black/dp/B0002LXWAW

It's a fine beater knife, don't expect it to be super sharp, or last more than a few years.

But for culinary school it should be fine.

File: In-The-Realm-of-the-Senses-1976-movie-1.jpg (14KB, 450x321px) Image search: [Google]

14KB, 450x321px

>>9038061
(貴方)

File: nutson yochin.jpg (339KB, 1893x955px) Image search: [Google]

339KB, 1893x955px

>>9038074
not sure thats a single bevel knife but it looks sharp at least

>>9038091
Have another (貴方)

>>9038091
Even in japan most chefs use double bevel these days because its more versatile, the only ones using single bevel are the ones who simply prefer it and know what they're doing, or those who just want something very traditional despite their being no massive practical benefits.


There is no real reason to want a single bevel in the US unless you have money to spare, you'll either have to learn to sharpen single bevel blades yourself, or pay for a specialist sharpener to sharpen your blade (not all blade smiths will know how to sharpen a single bevel blade, especially in the US or Europe.

>>9038063
Looks sweet to me

>>9038097
rofl i know i said i weebed out hard but i never read to learn japanese desu, thanks for the lesson
>>9038102
not surprised, single bevel blade looks sort of complex up close. probably why mainly in japan. theyre fuckin great for sushi and cuttin fish cos they improve the appearance so god damn much. but then again they do it with only a single slice from their sharpest single bevel knife so not that special under those conditions

>>9038102
Sharpening single bevel isn't hard. It's actually somewhat easier than double bevel. That's not to say you can just slap down on the kireha and swish it around, but it's not too far off either.

The issue is that there is vanishingly little accurate information on how to do it, and a fuck ton of really, really stupid advice from people with very strong, very stupid opinions. Of course that's true for all knife sharpening, but it's at least doubly true for single bevel knives.

>>9038111
Learn chinese bettwr bruh. You know Chinese, you know written Japanese, plus they aren't as racist as the japs, possibly because they dont have crazy white piggus going to their country in geisha robes, yelling WOAH DUDE SUGOYIII and clutching their daikamura with an anime character on it

>>9038118

This. I find single-bevel blades much easier to sharpen because there is no guesswork regarding the proper bevel angle, and there is no effort required to keep the bevel consistent.

>>9038138
>there is no effort required to keep the bevel consistent
Assuming, of course, you got a high quality knife and you didn't fuck it up

Slightly warped blades are the biggest issue you'll run into, and there are tons, and tons, and tons of slightly warped blades out there, particularly at the more affordable price points (<$400 or so for a standard size knife). Fixing that without fucking up the geometry too badly can be a challenge

A lot of dumb ass knife autists will rage about how you should only buy a paring knife if you can finger fuck it for hours in the store, this is bullshit knife autist voodoo. However, there are compelling arguments for buying single bevel knives in person, so you can weed out the most egregious examples of warping (anything visible to the naked eye). Theoretically with a reputable brand the only warping should be detectable once it hits the stones, but that isn't always true. Much like semiconductor manufacturing the ones that didn't come out perfectly get binned for lower finish levels and the perfect ones get the mirror polish and sterling silver ferrules.

>>9038138
i would assume a sharper angle on a single bevel would be better (1 is trhe sharper one)

but not such a dramatic angle on either of them i guess i mean thats not a factual picture or anything
>>9038128
i dont know either i only speak english and write english

also never left my english speaking country sooo dont rly matter if they racist against hawaitu piggus

File: sharper vs non sharper.jpg (18KB, 959x651px) Image search: [Google]

18KB, 959x651px

>>9038167
forgot my pic, its so shit i almost feel like it isnt worth this post but too late

>>9038167
>i would assume a sharper angle on a single bevel would be better (1 is trhe sharper one)

That depends entirely on the type of knife.
If it was a sushi knife (yanagi) then those generally have a very steep (sharper) angle.

On the other hand, if the knife is meant to be able to cut tougher things like fish/poultry bones, crab or lobster shells, etc then it would have a bevel more like your no. 2 drawing. That would apply to knives like a deba, honesuki/garasuki, etc.

Assuming the knife is well made then it will already be ground to the correct angle for that type of knife. All you need to do when sharpening is to place the bevel of your knife flat against your stone and go.

>>9038222
hmmm that japanese documentary wasn't as in depth as i thought it was, i always thought there was way too much japanese speech considering how much english there was...

ty for good answer

>>9038067
>>9038063
The blade appears to be rather narrow, more like a slicer than a genuine chef's knife. A knife that's tto narrow won't give you enough knuckle clearance when you are working on a cutting board, you'll have to work with the handle outside the borders of the board.

Also, I can see just from the pictures that the blade has been overground near the heel.That means the heel/bolster is taller than the actual blade, so if you put the knife on the board a large part of the edge towards the bolster will be hovering in the air and can't make contact with the cutting board and will therefore not cut anything all the way through. You will need to have the bolster ground down to fix that.

>>9038802
He's being an autist talking about minor preferences and things that make a better blade, for a cheap knife your knife is fine and unless you're going to double or triple your budget at a minimum it's pointless to bring up what a better knife will get you.