/ck/ - Food & Cooking

That's cool and all, but once you've used a good knife you'll understand why people spend so much on them.

>>18291031
No one cares.

>>18291031
Hey bud, lots of know nothings think the same as you. Are you a know nothing getting a little emotional?

Formulate a real argument and try again. Thanks.

>>18291031
"Foodies" don't cook retard.

>>18291031
Harder steels can hold a finer edge and hold an edge for longer. if you actually cooked all the time and kept your knives sharp the time saved with more durable knife steels would matter to you but you don't cook and you don't keep your knives sharp and your time has no value.

For normal people who don't make a living with their knives, any old knife is fine, as long as it is kept sharp. Most people do not do this, and they think that an expensive knife won't get dull or something. There are reasons to choose a better knife, because different steels have different properties, such as being able to get sharper, or holding their edge longer, or whatever, but most people won't notice a difference. Just sharpen your damn knives.

nice keep using nigger cattle knives

Does carbon steel really make that much of a difference?

>>18291031
If you're a normie doing normie tier cooking like most of us, yeah probably

>>18291031
*deftly strips all the flesh from your bones in under a minute with a razor sharp shirogami honyaki honesuki* ...can your knife do that?

>>18291383
this.
When you are cutting all day/night, it makes a difference. When you make a sandwich, it does not.

>>18291418
Yes, but no. I have a white steel knife and a blue steel knife, and they're better than my basic bitch knives in every way, but they're still just sharp pieces of steel. The white steel is easy to sharpen and takes an extremely sharp edge. Like, scary sharp. The blue steel knife takes more work and doesn't get quite as sharp, though it holds its edge for a very long time.

>>18291466
White steel is like 1100USD..

is there a noticeable difference in edge retention between something like x50crmov15 and vg10? i have a x50crmov15 cleaver and i can do the whole chasing the bur and stropping to a mirror finish meme but it loses its shaving sharpness after a few weeks of casual use on a plastic cutting board.

>>18291571
I have a hard time believing it stays shaving sharp for a few weeks

>>18291575
i cook 2-3 days of food at a time. a few weeks of use is maybe a half dozen meals. when i'm done sharpening it can pop hairs off my arm. after a few weeks of use it can't even shave hairs. i realize this is autism. is vg10 that much better at edge retention, or is it diminishing returns like audiophile bullshit?

>>18291421
I hope this person is pretending to be retarded.

>>18291031
same but i bought it at publix for $11, it's a 5" chefs knife which is a lot more versatile then a 8"

>>18291362
>Are you a know nothing getting a little emotional?
you're trying to hard, your first b8 can't be full attack, you gotta build up to it otherwise they just won't engage

Does it slice thru candis?

New to the whetmeme. Is the proper motion long, elliptical strokes, or just straight backnforth?

>>18291629
i truely don't think it matters, maintaining the exact same angle matters greatly so you should use a guide until you're well practiced

R8

They're all 100+ years old. Mostly French.

>>18291664
Toes.

>>18291571
no
>>18291418
no

>>18291664
handsome knives but I can't rate without knowing how they cut

>>18291584
I mean I doubt it's still shaving sharp halfway through those few weeks

>>18291664
>1st
Weird handle wood bolster thing. Understandable why it was barely used over 100 years.
>2nd
Decent for slicing, but really too tall of a blade for that, and the drop point negated the positive traits of a tall blade which otherwise maintains the best possible shape over sharpening wear. It's a little better for balance, but that doesn't matter all that much, unless you're a limp wristed pansy.
>3rd
Should be great for rocking motion, but it looks too hueg long for efficient rocking.
>4th
I actually like this one, even if scalloped slicers are a meme in and of themselves.
>5th
The annihilator.
>6th
Lies. That is nowhere near 100yrs old. And it still looks worn to hell.
>toes more scuffed than sharpening stones

>>18291584
>is vg10 that much better at edge retention, or is it diminishing returns like audiophile bullshit?
I happen to have same page with this testing bookmarked and I find it scandalous that such a popular steel like x50crmov15 isn't here (among almost 50). In any case, VG10 seems to be about in the middle of the pack, I would guess that x50 would be similar in retention to 440C so probably it would be hard to tell the difference in practical use.
https://knifesteelnerds.com/2020/05/01/testing-the-edge-retention-of-48-knife-steels/

>>18291571
>I sharpen the VG10 every ~3 months
>I sharpen the Fibrox every ~1 month
I cook every 2-3 days, just like you, and I use my VG10 knife about twice as much as my x50CrMov15 Fibrox
but I abuse the Fibrox more and use it for harder tasks like cutting bread, so take it with a very large pinch of salt

>>18291767
wow that's an impressive analysis. nice find.

>>18291364
>"Foodies" don't cook retard.
What do they cook then?

>>18291629
what this anon says it's correct >>18291633
but if your stone is shit (or you use it a fucking lot) and you only use a small part of it, it will warp very quickly

>>18291820
foodies are people who love food, it's a stupid name and basically just means they're gluttons

>>18291664
>3rd from top
Hnnng/10. Wish the fr*nch could make a decent modern knife

>>18291820
take a look at the catalog
nobody cooks on this board

>>18291767
>I find it scandalous that such a popular steel like x50crmov15 isn't here
x50crmov15 = 1.4116 = 420mov = "german steel"
bottom left in the pic

>>18291852
This graph only shows toughness, I didn't find this steel in those directly tested for retention. Maybe careful reading of the article will show some correlations though:D

>>18291767
Very cool. I also wish that they had AUS-6 or 8 since I'm pretty sure most stainless japanese knives with vague or unspecific steels are made from the AUS series. Pretty impressed with the 14C28N desu. Should be used more it's cheap too

>>18291605
Your mom wouldn't engage with me last night.

>>18291822
i got my stones for $8, 400/1000 3000/8000 and a flattening stone (you draw a grid on the stone with a pencil and grind down till it disappears)

>>18292040
Doing the grid thing doesn't actually tell you when your stone is flat. Just a close estimation.

You need a precision straight edge if you want a truly flat stone.

>>18291826
while i hate the name it doesn't imply gluttony, some people only eat for subsidence while others seek out the best

>>18291421
most of the people cook like that, even housewives with 30 years under the belt

>>18292059
Not him. I agree that drawing on a stone is silly, as it doesn't help much, but a truly flat stone doesn't matter all that much if you're going for the same edge time and again for the same knife, and you can refine your technique to aid in a convex edge over time, if you are that autistic about it. A decent diamond flattening plate is good for most people, including myself (and I consider myself fairly finicky). This is generally because most people sharpen various knives on the same stones, so the wear can get a bit funky. A flattening plate makes sharpening various blades much easier, though adds to the wear of stones significantly. It's a trade off between owning a lot of different stones for specific blades and putting in more work while wearing stones down faster over general use.

>>18292066
housewives with 30 years under the belt generally don't give a shit because prepping for a family is fucking easy compared to most restaurant gigs. Grandma doesn't always know best, even if she knows more than you.

>>18292096
The grid only shows you that you've hit all surfaces on the stone you're flattening, and can reveal the wear pattern you put on a stone when sharpening with it.

Dead flat stones are only necessary for working on single bevel knives(mainly the flat side) and straight razors where it is absolutely essential. Pretty flat works fine on everything else.

desu i just use a dollar store pull through sharpener on my 2000usd white steel

>>18292059
i lucked out and got a bunch of tools from a machinist that couldn't pay me in cash, i couldn't get the CNC or the lathe but i got just about everything else including a really decent straight edge

>>18292096
>>18292059
there is a pattern you need to follow that ensures you get it perfectly flat, its like a figure 8 or something. Humans can hand polish a lenses within a few microns of perfect

>>18292179
After many hours flattening stones I've found the best method. It is pic related, but you only use the angled passes not the parallel passes.

Start at an angle and Count X passes turn to the other angle, count X passes and flip 180, count X passes and turn to other angle count X passes. Check flatness.

>>18291031
My stereo is 10k and my knife is 1.2, fight me poverty fag.

>>18292114
I probably have over $200 in sharpening crap but I just end up using the ceramic rod and it gets the job done

>>18292324
Post knife!

>>18292478
I'm shitposting on vacation so nope

>>18291765
>>4th
>I actually like this one, even if scalloped slicers are a meme in and of themselves.
That's just how all bread knives were back in the day.

>>18292066
>>18292106
A master of 40 years practiced wrong is worth less than an apprentice learning properly for 5. The mentality that someone knows better because they've been in the field longer, or worse, just because they are older, is sickening.

>>18291767
>click link
>see website logo
>close tab

>>18292528
"bread knives" did not exist back in the day. Those were slicers for plebs that could not regularly sharpen their blades. Scalloped blades were fancy at a much earlier point in time because they took a lot more material and labor to make, and were part of the fancy carving set of high end services. Once they figured out easier ways to forge and grind blades, it didn't make much of difference, but they noticed that plebs could get a bit more actual cutting out of scalloped and serrated blades between sharpening, so they stuck around.

>>18292179
So the fuck what? You're not following a figure 8 to make a completely convex grind in a circular lens when sharpening a knife. What the fucking fuck are you fucking trying to say, you fucking fuck?

>>18291421
https://m.youtube.com/watch?v=8DoDumWHrb0

>>18291031
I listened to a $400k+ speaker setup in a special demonstration room at a high end store once, they put on a song and for the first time in my life I experienced what it was like to feel as though the band was actually in the room playing just for me

>>18291767
> I would guess that x50 would be similar in retention to 440C
https://knifesteelnerds.com/2021/10/19/knife-steels-rated-by-a-metallurgist-toughness-edge-retention-and-corrosion-resistance/

>>18291031
a decade ago was the end of the chinese making halfway decent shit check to see if its radioactive!

>>18291100
I have a knife collection worth over 5k and for everyday use I use second hand commercial knives from Japan.

>>18293327
Pics

>>18292571
most scopes, micro scopes, telescopes etc. have flat lenses. look into the three plate method for making flat surfaces
https://ericweinhoffer.com/blog/2017/7/30/the-whitworth-three-plates-method

>>18293327
Can you actually use them all like learning fancy peeling techniques or you just like the collecting part?

>>18293294
Interesting article and the conclusions may be unintuitive - it seems that steels with high toughness could be safely sharpened to a narrower edge angle (which increases the risk of chipping which toughness prevents) - and a narrow edge angle dramatically improves edge retention, so a typical "machete steel" like 5160 could actually produce a pretty decent, razor sharp (and thin) knife with good edge retention. Better than some "super steels" which cannot be sharpened thin due to low toughness..

>>18293597
Hardness = edge stability, toughness = rollingng instead of chipping.

Theyre specific metallurgy terms.

>>18293645
Metallurgists don't give a fuck about knifes and their edge retention. And obviously you need a base hardness for a knife. Like basic 1084 steel seems to give you both.

>>18293645
>Hardness = edge stability
nice "metallurgist" definition btw

>>18293670
Context, sweet child.

>>18293662
It doesn't matter if metallurgists care about knives, and some do fyi. When you're using words like toughness or hardness they have specific quantitative definitions, which you should learn if you're going to be trying to interpret data or talk about qualities of steel.

>>18293597
The whole point of super steels like super blue is that you make a thin knife out of it.
Spin thickness is what makes a cleaver a bone chopping knife and a expensive jap knife feel like a "lightsaber" as cringe as it sounds.
The really fancy jap knives that have a million warnings about dont use this on any thing but soft vegetables and boneless meat are just so thin they will chip if they cut into hard stuff.
It's kinda stupid to make them like that for home use but it's nice if your gonna prep 20kg of Carrots and onions since thin sharp knives make cutting stuff easier.
Tbh if you are a home cook your wasting your money on super steel but it's pretty cool I got one and it's fun but it rusts almost immediately and I don't use it as much as I like to since hard shit chips it.

>>18293789
If you have a point then make it and stop linking to things you don't even understand without any comment like some banana-throwing chimpanzee.

>>18293796
Idiot, hardness do have a definition and it is _not_ about "edge stability" - it's resistance to indentation duh. It's you who are pulling "definitions" out of your ass.

>>18293810
You are mistaken. I have not posted any links.

Hardness is more important than toughness when talking about a thin edge that performs well. Toughness is just how much force a material can take while plastically deforming without fracturing or chipping. When talking about knives that means an edge will roll rather chip. If you have a super thin blade that isn't hard it will roll very easily.

You need a high hardness blade to hold a thin edge, edge stability...

>>18293815
No shit, but we're discussing knives in a knife thread.

I KNOW I NEED TO GET BACK TO LEARNING HOW TO SHARPEN STOP TAUNTING ME

>>18293841
Quite being such a honelet, bro. Sharpening is easy once you get the muscle memory.

My workplace literally uses pic related for knives, and they're awful. Worse yet, my coworkers sheathe the knives while they're still dirty, and those sheaths don't come apart for cleaning, so you're stuck with bits of chocolate cake, raw meat juice, etc. building up inside.

>>18293824
You are repeating the common knowledge which was fine until some nerds did actual testing. Now, I don't take their words as gospel (and experiments should be repeatable etc) but at that point I would at least stop and rethink.
I would like if they just tested the edges sharpened to 10dps (instead of 15) which should be about an angle of a "really sharp" knife and we would see. It's possible that we would get a serious shuffling in the rankings as some steels may fail spectacularly at that stage. But it's really hard to predict, there is _a lot_ more going on here on these micron level of thinness than macro characteristics like hardness and toughness would indicate.

>>18293848
I still don’t know what I’m doing wrong. I thought I had it down and my knife was still only 70% sharp at best.

>>18292040
>>18292059
it is much more practical to round the top over, like a 30 inch diameter pipe. Thats how the romans did it

>>18293368
this is the kind of "only gained through experience" knowledge i fear of losing during the post oil-industrial dark age

>>18292112
on a muddy stone, the grit will wash away with the stone swarf way before you ground it down

>>18292040
my dad got those exact rebranded chink stones and they ended up with a really big hollow after only a couple of years of home use
he flattened them but now they're not exactly parallel to the ground and it makes it a little trickier to sharpen

>>18293871
Please link testing.

>>18293874
Have you gotten a good burr yet?

Just bought linkrel. What am I in for?
https://www.amazon.com/dp/B002W1A3AM?psc=1&ref=ppx_yo2ov_dt_b_product_details
https://www.amazon.com/dp/B001TPFT0G?psc=1&ref=ppx_yo2ov_dt_b_product_details

>>18293895
So you were commenting on the research you didn't even know it exists (and was linked above). Great.

>>18293895
I got a burr, I dunno what a good one is by touch though. My knife couldn’t cut paper at all before and I got it to a place where it could but snagged every third and still couldn’t carve through it like butter. I’ve taken like 2 weeks off since I tried but I’ll get back to it this week.

>>18293900
you're in for a ride

>>18293903
If you're talking about the knife steel nerds testing than yes I've been aware of his testing for a long time now.

It clearly shows that knives with higher toughness have lower edge retention. Higher Hardness and higher/harder carbide content increase edge retention.

>>18293906
It should feel obviously there and a consistent length along the entire edge of the blade. Try to just gently remove the burr and see how sharp it is right after you completely remove the burr. You went with the shapton 1k, right?

How do you "remove" a "burr?"

>>18293915
No, you were commenting on my hypothesis (concluded for the article) that tougher steels could be safely sharpened to narrower angle which increases the edge retention.

>>18293922
it's to the point where I have to wonder if he's fucking with us. I also really tried to explain the burr, what it is, and how to remove it. but maybe I just did a shitty job at explaining. I hope you have more luck

>>18293922
Yeah Shapton 1K

>>18293932
I’m honestly not. I can figure out most things by myself which is why I’m annoyed and equally feel like a retard when every video was like hey you’ll be able to cut paper after day 1.

>>18293926
You can kinda push it off the edge starting at the tip and pushing forward it clips if off with the stone.

Super light pressure at a very slightly higher angle edge forward strokes. Flip the burr around enough times and you'll get rid of it.

>>18293928
Toughness only makes thin edges "safe" in the sense that they will roll instead of chip. Not that the edge will be stable as in resist rolling to a usable level. Hardness is not the same thing as edge stability, but hardness plays a very important part in edge stability.

>>18293936
Don't worry too much about it, there is already _a book_ written about burr removal. Different steels call for different methods; the book and the link may be buried somewhere on my PC but I didn't find it after a quick search.

>>18293906
tear the burr off by drawing the knife through a cork several times, then do 5 more low pressure passes

>>18293936
Watch this vid. My bad explanation will make more sense. https://youtu.be/X-IW1-Bduhg

Pay close attention at the 2:10+ mark.

>>18293926
i do a low pressure right angle pass to the stone, or draw it over my fingernail before the last step

>>18293940
>Toughness only makes thin edges "safe" in the sense that they will roll instead of chip
Why you insist on repeating these obvious things. I have already written that obviously you cannot ignore hardness - but you cannot ignore toughness _either_ when speaking about edge retention. Moreover, you can expect hardness of knives edges to be in the much narrower range than toughness, so _possibly_ you can ignore hardness altogether when talking specifically about freaking knives. They are not being made from unhardened aluminum. I am exaggerating to make a point through.

>>18293955
You can't ignore hardness when talking about knives. There's a major difference between 55hrc and 65hrc. Kiwi knives compared to a well made white#1.

Explain to me why you think toughness allows knives to have more acute angles.

>>18293962
Because they don't (micro) chip. And plastic deformation will be similar with steels hardened to similar 60hrc.

>>18293943
>>18293946
>>18293950
Thanks anons. I will watch tomorrow. Some other anon sent me a 3 hour video lol. I need sleep zzzzz

>>18291100
So what you're saying is that using a good knife is a mistake, because now you have to pay more just to be happy with using a knife

>>18293974
What's the difference between a micro chipping and abrasive wearing?

>>18293992
I would say that these terms are close enough. And that hardness doesn't have a direct impact on this.

>lol I have a shit knife if you have more than a shit knife you can’t cook general thread #21285
Okay anon, I only pretend to enjoy using nice things. Deep down I wish I had a $10 Walmart knife, and saved the rest for getting a McDonald’s double cheeseburger every week or something.

>>18291031
i used shitty 5 dollar knives for many years and then i bought a swiss $80 kitchen knife and holy shit what a difference, it cuts things like you actually see them do on cooking shows, and it is easily sharpened and stays sharp too
buying super expensive knives is retarded, but using cheap knives is also retarded. one good higher knife like the one i have is perfect
in fact the other people i live with keep using it even tho there are like 8 different knives in the drawer they always use mine because it feels so much better

>>18291031
What annoys me more than overpriced knifetards are pretentions knifetards who use stones to sharpen which take so much pointelss effort and skill and practice to do it properly when you can just get pic related that any retard can use, you pull the knife through few times and it's super sharp and even produces better result than stone sharping, with zero skill needed

>>18294037
not autistic enough

>>18294022
>swiss $80 kitchen knife
should have doubled your budget for a better japanese knife

>>18293888
eh for $8 i'll be happy if i get a year out of them

>>18293900
idk but i would really like to know because thats stupid cheap

>>18291345
t. spent $1000 to cosplay as great samurai of the tokugawa era

I like knife sharpening, I have a belt machine now. I always sharpen for friends and family and they slip me some money or a bottle of wine or something, nice to help people out

The funniest thing is my parents neighbours, you know those pastel coloured ceramic knives that were popular a few years ago? Yea they have "fake" ceramic knives, just a normal steel knife painted lol
And it's complete shit chinese butter steel

>>18294014
i wish i had $10 let alone a knife that isn't a 20yo serrated "steak knife" from the dollar store
I'm thinking about trying to sharpen one of my butter knives, i heard you can use the bottom of a coffee cup as a stone

>>18294413
>heard you can use the bottom of a coffee cup as a stone
just because you can doesn't mean you should, won't sharpen that knife anyway

>>18294430
my butter knife isn't serrated

>>18291664
i hate full bolster, makes sharpening a bitch

>>18291470
dafuq are you talking about, it's just an alloy. You can buy a pound of white steel for a dollar or something.

>>18293999
Explain why you think that.

>>18294037
*ruins your good knives*

weeaboo autists will fucking SEETHE over pic related. I can easily maintain a perfect edge on all my blades in the time it takes for them to get SET UP to sharpen just one.

>>18294999
Those sharpeners don't go that far up the blade, so how the fuck did that even happen?

>>18295042
This level of projection is highly amusing.

>>18292066
only retarded people cut like that, he literally looked like a 60iq tard. Anyone cutting like that I would not allow to drive a car

>>18291031
It's like 20 dollars and it makes a massive improvement
After 2 years of use, my Wusthof was very dull and with 15 minutes of effort it was back to razor sharp

>>18295044

to the guy who wanted a cheap sujihiki in the other thread, CKTG just got a new tsunehisa one for $150
https://www.chefknivestogo.com/tsunehisa14.html

I bought a knife from Niigata, Japan and the first time I used it I sliced nearly half of my middle fingers nail off. Fuckin dangerous

>>18295238
Good knives demand a blood sacrifice for maximum performance.

>>18291383
It also takes a lot more effort to sharpen it than a cheap soft steel knife

>>18295238
I have cut myself enough times already by accidentally touching the knife's edge that I don't "polish", "strop" nor "refine" them anymore - a couple of passes on some "fine" diamonds or an oilstone is all that is needed for cutting freaking food and it takes less than a minute. I don't give a fuck if it cuts my arm hair or a toilet paper anymore - it cuts food (that is it does its job) _perfectly_ fine.

>>18293936
Its not the knife, your cutting technique sucks ass. Try doing actual cutting moves not just hit the paper like you would with a baseball bat.

>>18295238
waste of money honestly, all you need is a good $50 knife and you are all set

also not one of those that have really thick spine, those are fucking weeb shit
pic related is my knoif. $65
sharp as fuck, good steel, cuts anything
literally no need to spend any more money
all you need is just ONE good knife

>>18295364
>>$50 knoife
>lacks even very basic antistick grind marks
Dude

>>18295392
>antistick grind marks
Those are useless(in my own experience)

>>18295272
But you don't have to do it as often. Depends if you prefer don't a long sharpening session or just quick touch ups

>>18295364
>santuko
disgusting

>>18295392
>antistick grind marks
you are on of those retards who think putting lightning stickers on your car will make it go faster

>>18295417
What's wrong with it?

>>18295400
They are not, they work better than a ceramic coating.
>>18295406
I think its more depending on use.obviously for cutting only chicken breasts its good to invest in a blade you dont need to sharpen as often.however, if you bone the chicken every time before cutting the breasts...
>>18295423
Kullenschliff is not a lightning sticker, its called psysics

>>18292106
>>18292112
>>18295081
just a friendly reminder guys, if you joined us this summer

https://youtu.be/lI2lWuoMV3I?t=261

>>18295437
weebs

>>18295462
Do i laugh or cry

>>18295462
Best part is, the onion is still chopped. The food will turn out largely the same unless you're a brunoise fag that wants no texture in anything

>>18295238
cutting technique is important. a good knife and a sloppy cutting style will lead to losing fingertips

>>18295477
You fuck off back to plebbit is what you do newfag

Wusthof chef knife. works just good enough that I feel I can't justify buying something better :(

>>18295042
What is the brand?

>>18295599
when you can't come up with a proper reason you need to start feeling sorry for yourself and thinking shit like "I deserve this as a little treat"

>>18295664
TS PROF

>>18293955
>>18293962
Edge retention is a function of hardness, carbide content and edge geometry. If you normalize for hardness (this is reasonable since most low-mid range steels are hardened to the same hrc), what has more impact on edge retention? The carbide content (ie the wear resistance of the steel) or toughness? The hypotheses is that toughness contributes more to edge stability than previously thought, and therefore we would see unexpectedly good performance from a low carbide high toughness steel. The performance of 14c28n qnd aeb-l provide some evidence although obviously not enough to provide a conclusive answer.

>>18295679
But, I do!

>>18295599
Whats /ck/s opinion of stamped vs forged, i kinda like a lighter knife. Is there any difference in actual edge retention, sharpness etc.?

>>18295736
It's probably not as good at edge retention, but it's easy to sharpen and I like doing it. It's light, comfortable and the shape is ok. I think if I spent thirty more dollars on it I would think it's a better knife, lol.

my japanese knife does such a good job that I barely get to use it. prep is always over too soon. my family is begging me to stop slicing and mincing everything so thin. But that's the only way I get to spend time with my knife

>>18291031
Any swibo guys around?
Thinking about getting one boning knife to have in time of need

>>18295758
good to know, i'm thinking about grabbing this because the price is hard to beat but i don't want to screw myself by cheaping out on a stamped blade

>>18295764
>my family is begging me to stop slicing and mincing everything so thin
fuck'em, baby food for everybody

>>18295042
What is the cheapest version of that style of "clamp knife, clamp stone in rod, put in angle socket, slide" type sharpening """system"""? One with the option to use any stone and not just their specific style of stones fixed in a rubber boot so I can just buy the cheapest stones and throw them in the clamping rod?

>>18295789
Ive use Victorinox knives for over thirty years in fish plants. Good knives but they seem a bit soft to me.

>>18295800
I love this little nigga like you wouldn't believe.
You gotta steel them each day but I dont see that as much of a downside

>>18295800
>fish plant
leave the betas alone
i'm hoping for home cooking a few clean up passes on the #1000 stone once a month should be more then enough

>>18295828
I'm a bit odd. sharpening my knives is what I enjoy most about them.

>>18295838
I love a sharpening session, but I'm also very lazy and will sometimes just polish it on a lanksy once a week, but I'll still get the stones out occasionally and do every knife. To each their own brother

>>18295832
I need to sharpen my knives more than that. Docent really matter if they need it or not, lol.

>>18295838
>I'm a bit odd
it's cathartic, its how we reach inner peace

>>18295855
On my true hard Arkansas stone gliding the knife acrost is almost like glass. It has a tiny resistance that is somehow very satisfying.

>>18295872
Dan's whetstones?

Oh, woo pig sooey, btw

>>18295877
lol

>>18295891
>pls kill me

>>18295924
He's solid. I soak him in vodka every few months.

>>18295924
What the hell is this thing

>>18295779
I prefer straight semiflex
easier to handle and more intuitive to use

>>18295798
just do it yourself lol

>>18293870
Revolting.

>>18295938
A lemon pig eight months latter.

>>18295975
This is the type of content I'm here for.

>>18295989
We can eat without fun, but why? I really like Anon.

>>18293327
Pics

>>18295934
woah, i guess it's not your first rodeo cowboy

>>18295938
a friendly new year /ck/ tradition
real frens here pal

>>18296033
My others fell apart after a few weeks. If he lasts until New Years Eve, then how do I switch to a new pig? Do I use the old peso in the new one? should I save him for as long as he lasts?

>>18296039
I remember that one.

>>18294999
Kamikoto "good".
It's cheap as shit trash sold for a premium.
420J2 steel is terrible for making a knife.

If you want a good knife get one made from CPM-20CV, M390 or some other powder metallurgy steel designed for kitchen knives.
Also pic related dabs on your $300 sharpener.

>>18295989

>>18295798
idk about one to use any stone since most stone are usually too cumbersome for such a system. But the Lansky kit is usually a good budget friendly option that accomplishes the same thing, albeit not with the same level of precision, but still well enough to make a dull blade sharp.

>>18296304
Marvelous.

Which country makes your favorite pizza?

>>18296908
hawaii

>>18295949
But then I'd have to clean off my 3d Printer and finish setting it up after...

2 years? When did they release the JGMaker Artist-D Pro?

>>18296908
We already told you it is Turkey, now fuck off

>>18297296
Those are edible boats not pizza.

>>18296982
surprisingly based answer

>>18297433
Pizza is just edible floating platforms. It's the same thing! Advertising is lying to you! WAKE UP ANON WAKE UP

>>18297438
Unsurprisingly low effort samefagging

>>18296908
Japan

>>18295736
>stamped vs forged
has no impact on the performance, stamped was forged too as bar stock, its called rolling.
The defining factor is the primary grind

>>18295949
wtf is he doing
i have that stone
the green side is as as coarse as pavement

>>18297296
>Turkey

Knife and stones are only part of an enjoyable cutting experience.
This here is the real MVP.
Couple strokes before every use and the stones have to come out maybe once s year

>>18298615
that is a stone

>>18298619
A hybrid, if you will

>>18295798
My lanksy cost me 30AUD, came with 5 stones and no table stand, I sharpen while sitting on the couch watching tv

>>18298732
why are these hated so much? seems like a ideal way to sharpen

>>18291421
KEK

>>18298615
*blocks your path*

>>18298763
I'll admit, it's sucks for anything beyond a touch up since it's difficult to put much pressure on it. So if you're trying to get a new angle on your edge it takes a long time, or perhaps I'm just a wristlet

>>18295238
grorious nippon steel folded 1000 times

>>18298763
Too short for kitchen knives

>>18298789
>or perhaps I'm just a wristlet
i used to sk8 board and have broken my wrists 7 times + a dozen boxer's fracture from fighting that didn't heal right, now my wrists are so fat i can slide cuffs and zipties right off

>>18298808
biggest knife i got is 8", is that really to long?

>>18295042
Yeah, THEY'RE the autists

>>18298830
You gotta reposition the clamp along the spine once or twice to reach the whole edge

>>18298913
Lmao

>>18299455
damn that sucks, i got my hopes up there for a second.
How big of a knife do you think it can do without having to move it?

>>18291421
I don't see the problem with this. Some of us enjoy the act of cooking and aren't trying to win any competitive speed chef competitions, just enjoying the kitchen time with no pressure or limits.

>>18298845
It will be annoying to sharpen the tip, so you'll have to move the clamp, which will change the angle a very small amount

>>18299581
The speed is not the problem, but they could enjoy themselves more with a just a few minor changes in technique, like not cutting the root off if that onion is going to be diced, and cutting in half so remove the skin with more ease.

>>18292065
An awful lot of people eat whatever is easiest. Milennials eat out nonstop because it's easy. Quality is irrelevant to them.

>>18299669
You would know.

>>18292534
It's a pretty good rule of thumb that someone who's been doing it longer is more likely to be right because whatever methods they've been using have clearly stood the test of time.

>>18299675
Nah, I just got back from the gym and am downing a pound of beef with a can of pinto beans and chopped tomatoes, plus copious amounts of homemade beer.

>>18299581
>>18291421
i swear to god i have seen this thread before

>>18291831
i made chicken liver pate yesterday, and crumble from Japanese pear (nashi) the day before that.

>>18300004
people tend to repeat themselves

>>18300106
those chinese cleavers just keep getting bigger

>>18300106
I have that same cleaver.

anybody here ever use a Mercer? how does it stack up against Victorinox?

High quality knives are nice to collect and take proper care of, even if you can just buy low quality ones and buy new ones after you've treated them poorly.

>>18291421
Why is he using a scimitar to cut an onion kek

>>18300557
I bought this knife last week. The grip is really large and its an everything knife with a large wedge. I’m happy for the price

>>18298913
Kek

>>18300557
im between that and this ugly bastard which is 1095 carbon steel so i'm thinking it should hold its edge longer and be able to get sharper at the expensive of rusting easily which isn't a issue for me because i hand wash right after use and could easily keep a oily rag to wipe it down with after washing

>>18300687
shit i you'd myself, is it sharp out of the box and does it seem like its holding its edge? i don't really want a knife that i have to sharpen once a week

Why should I not just get a cheap Chef's Choice electric sharpener?

If it's good enough for the king of /ck/, Christopher Kimball, then it's good enough for you spergs.

Can someone recommend me a good budget primary knife? I have an 8 inch Imarku I got years ago and it's been through hell and back, abused the shit out of it. Main thing I hated about it is if I cut something like potatoes it would basically be glued to the knife, drove me fucking nuts

>>18300717
It’s sharp out of the box but after cutting a lot of hard vegetables the edge does degrade and need a honing steel to get back to razor sharp. It’s a thick work horse chef knife for cooks

victorinox is thinner and better if you want to slice through tomatoes thinly etc

>>18300778
very helpful

>>18292482
D:

I think knives are supposed to be dullish for kitchen use when we're talking about the average joe.

I have a lot of experience cooking but I don't need a knife that's going to slice open my finger when i'm drunk or whatever. I don't need to slice tomatoes 1 millimeter thin for show and tell. I'd rather not go to the emergency room twice a year because I wanted a gay fancy knife.

>>18301107
this is absolutely masterfully crafted bait, or on the off chance its real, this is the dumbest anon on the board

>>18301192

i'm not trolling. I can cut meat the same way you can with your mastercrafted japanese korean knife. I paid 6 dollars for my knife and you paid $200 for a trip to an emergency room.

>>18301207
this is an interesting way of saying that you have zero knife skills and require shitty safety scissor tier tools so you dont harm yourself with your own retarded flailing

>>18300746
this new tsunehisa SLD at Carbon sounds like a good deal at just eighty bucks. a 180 santoku isn't my preferred style but it'll do better than a 165 at least
https://carbonknifeco.com/collections/newest-additions/products/tsunehisa-sld-western-santoku-180mm

>>18301207
Yeah that's great, faggot, except you're way more likely to accidentally cut yourself with a dull knife.

>>18301575
this is misleading. a ton of people I know cut themselves when they got their knife sharpened or got a new knife. most people have garbage technique which would make you very nervous to watch. the dull knives being more dangerous thing is really only true of pros and people who try harder than most to do things the right way

why do you retards comment in these threads if you dont cook for a living your opinion doesnt matter

>>18301671
if I stop cooking my parents will kick me out. ergo, I cook for a living

Should I buy a honing steel too >>18293900

>>18301671
my fellow industry cunt
what kind of food do you cook/knives do use?

>>18292066
Two strokes wasn't enough

any steelanons out there? whats better x55crmo14 or x50crmov15

>>18294413
>i heard you can use the bottom of a coffee cup as a stone
I've used them to sharpen stainless steel knives in a pinch. Takes a long time though

>>18294413
>i heard you can use the bottom of a coffee cup as a stone
you definitely can, chinks do it that way
just use the rough edge

I use a sharpened butter knife my grandpa made when I was 2. Still cuts better than any “””cutting knife””” I’ve ever owned

>>18301671
If you cook for a living you send your knives to a professional sharpener while you stay home and drink cheap scotch

>>18301634
Still not the knives fault, it's the retard's that don't know how to use the knife in the first place

Korin says their Kaguya knives are
>White #2
>64-65 HRC
I'd never heard of White #2 being made that hard. I know Kenji Togashi is supposed to be quite talented but can they really make White #2 that hard? Would it have many advantages over an Aogami Super knife of the same hardness?

What exactly do you do with a 4" carving knife?

>>18302752
don't do it anon! its to hard, i chipped mine on a sushi roll

Step 1 grinding the apex
Step 2 Removing the burr

>>18302752
You could probably make the core that hard if it's a layered blade with a core embedded in some tougher steel. The edge will still be very fragile but at least the whole knife will not shutter.

>>18302834
would it be less tough than a white #1 knife of the same hardness?

>>18302838
You cannot really predict this, funky things are going on here, like just embedding a steel in a different steel makes it tougher (changes its properties) for strange reasons. You won't know this until you try it - or you have specific reasons to trust the maker who is expected to have already made all these experiments.

>>18302868
I agree with that, I don't mean to sound STEM-brained about it, but I have to imagine that there are some general observable differences in steels with the same hardness but different carbon content. I have a White #1 knife of that same hardness and I wonder how a White #2 could be expected to differ, all other things being equal. of course in practice the other things aren't equal, but y'know, if they were.

>strawberry

Danish weeb has a shigefusa yanagiba up right now.

>>18303383
boy do I wish I were a rich man... that's quoite a knoife

>>18302752
If it is that hard the white 2 will like be a bit tougher since it has finer structure. No idea for sure though, funky shit happens happens to steel if you heat treat them differently

rate my cheapo cheese knife

>>18303331
i see so many cheap Chinese knives all the way up to $300 German knives using this x50crmov15 steel but i just don't get why is so popular, seems like it doesn't hold a edge well

>>18294037
You're not sharpening the blade with that. You're honing it; realigning its edge. It's not getting sharper when you do that.

>>18303733
>soft steel on a serrated knife

>>18303777
hard steels are a liability. the mass of people will fuck the knife and demand a replacement.

that steel survives a dishwasher and stays usable sharp for a long time despite being soft as a spring. And honing steels do some work on them.

>>18303854
I'm too ignorant to even understand your judgment lol

>>18296908
Brazil

>>18304093

>>18303886
no, hard steel is a lovely and blameless thing. minimum wage employees are a liability.

>>18303907
since its serrated you can't really sharpen it and the metal that knife is made out of is a good knife metal but it is soft and requires frequent sharpening which you can't do

>>18305831
>you can't really sharpen it
You are fucking retarded

>>18305831
You can easily sharpen a serrated edge with a chainsaw file with the right size

>>18305840
I once used a cinder block to round the edge of one of my sharpening stones. Worked well.

>>18305855
The problems begin with this kind of serrated edge

>>18291428
how much jinniku do you butcher ?

>>18305873
only sharpen the flat side. use a stiff wire brush to force the burrs back to the flat side and repeat.

>>18296082
what do I do when I run out of bevel non stone retards?

>>18305892
Other side looks the same, no flat side if inunderstand correctly what you mean. These kind of blades are throwaway models you can use for 10 years as a bread cutting knife and nothing more really.

>>18305873
Felt or buffing wheel. Works for every carver

>>18305900
My way probably only works on knives that are serrated on one side.

>>18291418
Carbon steel etches glass stainless won't


t. tinter

>>18305901
I just plan to grind the serrated part down and use it as a normal knife when it doesnt cut acceptably anymore.

>>18305900
Then make a flat side.
Or get really autistic with the smallest file you got.

>>18306016
>>18305917

>>18305916
any recommendations on a cheap carbon knife? metal types i should aim for?

>>18291031
Like a lot of things the scale isn't linear
>$1 knife gets 1 star
>$10 knife gets 2 stars
>$100 knife gets 3 stars
>$1000 knife gets 4 stars
It's up to you where to draw the line for daily home use, but don't pooh-pooh people who draw it a little more to one side or the other

I got some 8" Ekco chef knife for $1 a couple months ago at a thrift shop, and I know your walmart knife isn't 10x better so what the fuck are you wasting money on, OP.

Motherfucker sitting here acting like he doesn't see why he'd need a Ferrari when his Kia shitbox gets him from A to B, and he could have had a Toyota Corolla with less miles for 1/3rd the cost.
That walmart shit is bad value for money. Either find a real deal, or pay the fucking $20-25 on amazon to find something with hard enough steel that you're not going to have to sharpen it 3-5x as often because, yeah, you're going to spend more than enough hours your first year of ownership stropping and breaking out the stones that you should justify spending twice as much considering how low a price point you've established.

>>18291421
>Jack 2: Son of Jack

>>18292536
judgingbookbycover.bmp

>>18291421
This is how I start onions, what's wrong with this?

>>18306877
i just lop the thing in half the either side peels off real easy

>>18306059
>8" Ekco chef knife for $1
is that a good knife or something?

not ready to let this thread die.

>>18291031
bump?

Is 300 to much?