/ck/ - Food & Cooking

I have been using my thinned Tojiro DP 240mm gyuto a lot. Thinning has improved the cutting performance by a huge margin.

>>12093902

>>12093902
imagine if it was a 12" diamond boner

>>12093902
>santuko
>>12094011
Jurgen Shatz shill detected

>>12094011
>Tojiro DP 240mm gyuto
breddy comfy, looks like an ikon with a straight handle

>>12094022
>Jurgen Shatz shill detected
Yeah so what ... I have plenty of other knives in my collection too. And its not like only Jürgen Schanz can thin knives. Unless youre located in Europe that is pretty impractical anyway. Just saying that thinning can make an already decent knife a whole lot better. Lots of peopel who can do such a job in the US. Pretty much any custom knife maker in the US would be my guess. Hell I have even done it myself, with myy shitty $100 belt sander, although I must admit taht I didnt have the balls to try and do it with my really nice knives, just some shitty $20 beater knives. Those turned out pretty good though.

>>12094022
Its not a Santuko, that is a vegetable cleaver or 'nigiri'

>>12094101
>nigiri
leave this thread and dont come back

>>12093902
>It handles about 90% of all my knifework.
Sounds like your cooking is very limited to one type of thing.

>>its got a drop handle that allows chopping without the knife leaving the cutting surface.
why on earth would you chop with a paring knife? that seems like not only the wrong tool for the job, but like the knife is designed for something totally different than its namesake.

>>12094101
there's no such thing as a "santuko". did you mean santoku?

>>'nigiri'
I think you mean nakiri

>>12094145
wow this fucking reeks of reddit. dont post in my thread you soylent, wooden bow tie wearing googobbler.
looks like you figured out i eat a lot of vegetables, maybe a career in math is more your forte. as for chopping with a paring knife, please elaborate on how you dirty another knife every time to make a couple of fucking chops.
wow i transposed o/u in santoku. everyone here would know exactly what im talking about without you having to make a pedantic nigger out of yourself.
go back to /r/food, you have your own website, leave ours alone.

>>12094197
>as for chopping with a paring knife, please elaborate on how you dirty another knife every time to make a couple of fucking chops.

I'd just use a different knife from the get-go, like a chef's knife for example. Paring knives only real use is carving fancy little garnishes, so it seems strange to hear about someone choosing to use one for a different task. Since you have a nice Nakiri why wouldn't you use that for your onions?

>>12094215
all i said is that the knife has a handle that allows chopping. with your poor reading comprehension you must have read that i chop with a paring knife, which i dont do.
but, say im cleaning up strawberries and then i need to halve them. i would use the paring knife and make the one chop.
>pic is paring knife, it is nice even though youre shitting on me for it

>>12094197
Awful bait

>>12094250
>all i said is that the knife has a handle that allows chopping. with your poor reading comprehension you must have read that i chop with a paring knife, which i dont do.

You apparently thought enough of the raised handle to mention it, which tells me that you are the sort of person who would chop with a paring knife. And now you're backtracking.

>>but, say im cleaning up strawberries and then i need to halve them. i would use the paring knife and make the one chop.
If I was was halving strawberries I'd slice them. Strawberries are soft, you don't need to take a swing at them anon.

>>pic is paring knife, it is nice even though youre shitting on me for it
I agree it looks pretty nice. I'm not shitting on the knife, I'm shitting on your skillz

>>12093902
For me it's the Victorinox Fibrox Pro 8-Inch Chef's Knife.

Seriously, why would you pay more, when this works for only $40?

>>12094504
>Seriously, why would you pay more
My logic exactly.
Bakers and Chefs, Mercer, Dexter-Russell, and all the other major foodservice brands have the same thing for like $25.

there's nothing magic about the Fibrox. It's just one of many similar products. It's a generic line cook's knife with NSF sanitary certification. Yet it's the one which costs twice as much because it happened to be mentioned by name in a widely read article a decade ago.

>>12094070
>really nice knives
>DP

>>12094197
HAHA, GREAT POST! Upvoted.

>>12094296
fuck off redditnigger

I use the one on top mostly now.

>>12094559
One was a F. Dick 1778 gyuto, ca. $500. Expensive enough for you?

>>12095247
>$500 knife
>still needs to be sent to a third party to be good
Thank you for validating my personal bias against krautshit

>>12094523
Yes but the kewl youtuber personalities use them

>>12093902
What’s a good entry chefs knife that costs 80 bucks or less and will last a long time when properly maintained?

>>12096178
Fujiwara FKH

Guys I'm pretty clueless about steel types, the vg's and whatnot. I mentioned in another thread a while back that I had a stainless steel knife and was taking forever and ever to sharpen it on a japanese waterstone and was told that I'd have an easier time on something made out of a harder steel, and that japanese knives are usually made that way. How would I go about looking for it, like is there some notation or number? It's fine if you don't wanna made a full essay out of it, I'd be more than happy to read through any resource you can link me. It's just google is giving me a lot of meme looking answers that are kinda conflicting. So any resource that's tried and true would be great.

>>12096416
So, this is obviously that one guy who asks questions that try to sound naive but are obviously just sperg bait, but I'm a fucking sperg and I'll bite. Rockwell hardness.

I just use an 8" chef's knife made by Mercer. It was like $21 and it does everything that I need it for quite well.

>>12094215
Jaques Pepin chops with a pairing knife all the fucking time. Go tell him he's doing it wrong, faggot.

>>12096515

no I really don't know. I'm not even asking for an outright answer, as I've stated. I'd be more than happy with some links that are tried and true because there was a lot conflicting answers when I googled it.

>>12096185
Thanks friend, just ordered up the 210mm Carbon Gyuto!

>>12096416
you cant sharpen on a steel.
you can only sharpen on a honing stone.
diamond is stone
you can sharpen on a diamond steel
hope this makes sense

>>12096837
a softer steel will sharpen on a harder steel
even leather and wood will sharpen a knife
i know, it sounds strange, but its true

>>12096882
what is polishing you stupid ass

>>12096935
yeah what is polishing except removing material?
trust me on this one
the fibers in wood and lethr have parts that are hard enough to remove material from steel

Cuisinart

A cleaver is the only steel you'll need. Wheres my choppa broz at?

>>12095284
>still needs to be sent to a third party to be good
It was good, it is just that ordinary knives (yes, even $500 knives) need to strike a balance between cutting perfomance and toughness, otherwise clueless idiots would ruin them by the dozen and bitch and want to have their money returned. I had the knife thinned because I chose performance over toughness. There, I made it extra simple for you.

>>12094197
Clam dwon oyu fitwuck.

>>12096837
>you cant sharpen on a steel
typical butcher's steels work more like a file than they help realign the edge. Just look at any old butcher knife that has been worn to a sliver and you will see that some kinds of steels absolutely do remove material from the blade and sharpen it. They just do a bad job of it, create a horrible edge and destroy the knife over time.

>>12097768
Is that Swahili?

fuck customs

>>12093902
>Not a knife
>Not even large enough to be a cleaver.
>1.5/ faggot

>>12093902

Currently my favorite work knife has been a nexus 6" curved boning knife in bd1-n steel. I work in slaughter/butchery and find it pretty handy on most all tasks. Even if I scrape a tooth when deboning a pig head I am able to bring back a nice working edge quickly on a ceramic stick.

>>12097755
None of that defense wall of text changes the fact that you bought the sippy cup of knives, for $500. And no, at that price level the maker should have better judgment, so it’s not an excuse.

>>12098342
grug laugh. dis normie tink it stone of long words. grug laugh at concave head man.

>>12098369
Grug tink own number funny.

I'm looking for a versatile wooden handle knife for 30-40€, any recommandations ?

>>12098795
A knife for what purpose, anon? Just a generic cook's knife? Victorinox with the rosewood handle.

>>12098825
cutting fruits, vetetables, meat

>>12098795
WHOA YOU GOTA LOICENZ FO DAT NOYFF????

>>12093902
i work as a chef and my current work knife is a yaxell ran 20cm But im thinking about geting a custom one of a kind knife just to flex

>>12098919
yeah just get what >>12098825 told u

i use the wustof classic ikon. it feels great to use. the victorinox handle is too fat for my tiny fucking hands.

>>12099135
Just got a full 12 piece set of those for free from work for being there for a while. I've never had a knife set this expensive any recommendations for this particular set. I already own several hundred dollars of sharpening equipment so I'm good in that area.

>>12099387

treat it like every other knife set man. I was putting it on a pedestal only bringing it out to cut the finest meats and then it was like why the fuck did i even buy this if i am going to not use it. Use it. It's a knife. It's just a good knife. When you fuck it or sharpen it down to where its shit buy a replacement one. They aren't THAT expensive for a single knife.

>>12099113
good lookin knife bro

>>12098342
>write less than two and a half lines
>"wall of text"

you must be a troll or an idiot, and from the content of your post I suspect I know which.

>>12099387
It's German steel, it responds very well to steeling wiht a smooth polisged rod, or one with rounded microserrations. Once you have put on a good edge with stones you can keep it in good working order for a long time with a smooth steel. No loss of metal with those.

>>12099612
>smooth polished rod, or one with rounded microgrooves/striations

... I meant to write.

>>12096748
Did it arrive yet?

>>12093902
Stop right there, criminal scum. That deadly weapon is outlawed in this great nation. It's a slippery slope to American degeneracy. I'll have to confiscate this.

>>12093902
Oi! Bin that knoif!

>>12094250
Bin that knoife, mate.

>>12093902
>Currently, whats your favorite knife/knives?
https://www.randallknives.com/knives/chefs-knife/

Does anyone use a good paring knife they'd recommend?

>>12101922
Try to get a Herder Windmill/Windmühlenmesser. Handground, really thin behind the edge and decent steel. beats the crap out of the usual Victorinox parers.

Getting ready to cook.

>>12098255
It’s nice to see an actual /ck/ poster instead of a fun poster in /ck/.

>>12102798
Thanks

Bought these the other day, waiting for delivery.

>>12101600
>carrying around your kitchen knife all day like a sperg
For why? Afraid an onion is going to jump you? You deserve to be arrested

>>12102856
was the dollar store closed?

>>12102816
gee anon, your mom lets you have TWO knives?

/ck/ needs more /k/ crossover

>>12101820
>$500 doesn't even say what steel it's made of. could be some cheap steel.
vs
http://creelyblades.com/pricing/8-chefs-knife-in-lc200n
high edge retention and toughness. completely rust proof.

>>12102816
WTF did you do to that poor santoku, I can see the chips and dings in the edge even in that blurry pic.

>>12093902
I love my vegetable cleaver too anon. They're just so versatile, it's my favourite even though it hasn't been sharpened in years.

>>12093902

Rocking a Shun Premier chefs knife and cheap eBay Santoku for all veggies and slicing/dicing. Also have an Old Hickory 1095 carbon steel boning knife for processing deer and wallaby carcasses. Do want to get a cleaver type knife though. I suspect a number of jobs will be faster with it.

>>12106672
Randall is the ultimate boomer knife

>>12094197
did you miss the great migration, kid
we all redds now boi

anyone know if carrying and using a bic pen as a kubotan is illegal in uk?

>>12107826
Not as long as you have a ball pen loicence.

>>12107826
you're not allowed to carry any sort of weapon for selfdefense, so carrying it as kubotan is illegal
while carrying it clearly as a pen in a designated pencase and misusing it in a selfdefense situation would still bring you jailtime

>>12094014
based and playdoughed

>>12108617
>carrying it clearly as a pen in a designated pencase and misusing it in a selfdefense situation would still bring you jailtime

what really? holy shit, what is wrong with the UK? You should have joined us instead of fighting us, Hitler would never have let Europe become so cucked.

>>12109324
If you don’t want to be searched for weapons maybe stop stabbing

>>12106672
Do you really want to give $600 to a retard who chops meat on a ceramic plate?

>>12109324
Gott strafe England!

>>12109938
Suck on this chode, Hanz, get over it, lol!

>>12109430
As long as the quality of the knife is worth the price I don't care how bad of a chef he is.
While Randall knives use 440B stainless steel which is lower quality than VG-10 knives that can be found at around $50 if you avoid the damascus meme.

>>12110246
So the only options are "chopping on a plate" galaxy brain knifemakers, and boomer knives with a 20 year wait list for boomer tier steel costing $1000?

>>12110326
A knife makers job is to make knives not cook. It literally doesn't affect the product if he doesn't know what a chopping board is. Just go for a knife that's actually worth its price whatever it is.

>>12110391
That's like saying a violinmaker's job is to carve wood and not play the violin and therefore he doesn't need to be able to hack his way through Suzuki Book I. Maybe that flies in some anonymous sweatshop factory in southwest China but then you'd better be charging Ali Express prices, and $600 for a kitchen knife is not Ali Express prices.

>>12110458
If you can make a good product it literally doesn't matter if you know how to use it. How hard is this to understand?

>>12110502
You put "if" in there like it's some throwaway but you obviously fail to understand how and why it's important. Put on your thinking cap, anon.

>>12110515
then can you explain to me why the lc200n knife I posted is somehow bad?

>>12110525
How the fuck should I know based on a picture?

All I can tell you is that there had better not be any doubt whatsoever at that kind of price, and the picture is raising a lot of doubts.

If you're so rich that $600 is a joke purchase, then by all means order one although I doubt you're in a very good position to judge.