/ck/ - Food & Cooking

>>5074859
What's your take on Chicago Cutlery?

> Mac, Global, and Shun listed higher than mid-tier

Welp, time for popcorn.

>>5075089

at least he didn't rate Cutco up there

>>5074859
What about Calphalon?

>>5074859
Is Whustof good? I don't see it there.

kitchenaid

Those are good knives for use at home. Better get some cheap butcher knives at a gastronomy supply store. They don't look fabulous, but get the job done.
And sharpen them while they are still sharp.
Newwfags.

>>5075185
>gastronomy supply store

Is that like a kitchenware store for faggots?

I like the long version better.

>>5075186
Close. Thats a hardware and supply store for restaurants and butchers and farmers and shit. There should be some stores like that in murrica too

>>5074859
>Gearfagging cooking implements

Enjoy being bend over and assfucked by the marketing departments that came up with all those labels you posted. Enjoy knowing that you waste your money on shit, thinking it's some super-amazing tool that will save your mediocre cooking. Enjoy knowing that while you think you've plonked down your hard-earned cash on what you believe to be a status symbol of some kind, REAL cooks (and people who ACTUALLY know how to cook) are laughing at your naivete.

Fools and their money.

mfw i bought IKEA knives

I couldn't care less about a chart that goes out of its way to put any knives that are affordably priced in "shit tier".
It's another way of advertising that they're a bunch of hipsters.

>>5074859
I'm flattered that someone would try to impersonate me, but at least get your shit right. I wouldn't put Global or Shun higher then Tojiro or Misono, and I certainly wouldn't list Victorinox as shit tier.

Knives that go in shit tier would be Cutco, Fabreware, and the multitude of colorful handled santokus found at Wal-Mart, Target, and Kohls.

How is Henckel's actually? Is it really not that good? They seem much cheaper than the others, so I might get one to replace my shitty chef's knife.

Victorinox is shit tier? For the price I have no problem with their products and I like their stuff better than Dexter-Russell (all of those I've used have been pretty poor), and there's definitely a whole tier of even worse knives (the kind sold in cheap home knife sets) below that.

>>5075385
Henckel's have two tiers of products. Made in China and Made in Germany. The German knives are pretty good.

>>5075438
This.
I have the "good" Henckels and I love them to bits. They are exactly the right size/shape for my hand and feel very natural to use. Sharp/stay sharp/easy to sharpen too.

>>5075438

You forgot Henkel's Made in Japan, the knife world's version of the Chevrolet Chevette

>>5075438
>>5075441
I see the International series and the Zwilling series...I take it the former is the Chinese one and the latter is the German one?
The latter is a twice as expensive and not the one I was considering...

>all these people in this thread who think that OP is being legitimate

Im just getting into learning how to chop

I have this old Chicago cutlery that my parents got back in '85

It seems to be still going strong. My dad had mentioned the hardware store can 'put a new edge on it' as in cutting an entirely new edge which I know nothing about

what do you guys think? keep and fix up this one or look into an entry level new one?

>>5075536

just get a 500, 1000, and 2000 stone, and strop on an old belt

>>5075540

thanks for the advice, here is a closeup of the edge

also, I have a metal rod that you see people sharpen their knives on, where/when does this come in?

does it replace the belt?

>>5075536
Use the other side.

>>5075549

I dont get it, is this a le meme?

the flat side is dull and 1/2 cm thick
the rounded side is 'sharp' but dull

>>5075540

most websites that I have looked into buying these stones from would make the 3 stones cost more than $50, which would be a new decent knife, no?

>>5075561

and then what happens when your new knife gets dull? throw it out and buy a new one again?

>>5075564

touche

what do you think about this? >>5075547

>>5075547

It's a honing steel.

Someone post the real knife guide.

Don't use it until you know it you or the steel won't fuck up your knives.

>Don't use it until you know it you or the steel

Backspace key disaster, if you're wondering

>>5075573

oh I missed that. Ive used it before a few times, Hope I didnt permanently fuck it up

can this be fixed with the stones?

Can you just use a diamond honing steel to sharpen your knives? What's the benefit of spending more on sharpening tools than your knife?

>>5075591

Well, theoretically, with an expensive sharpening set you can keep a $25 forschner performing better than a $500 wa-gyuto with a cheap set.

Honestly? Just buy a diamond steel, a honing steel and be done with it. There are all kinds of knife fetishists out there who spend all of their time sharpening their knives. It becomes the reason unto itself for buying a knife.

>global and shun not shit tier
The global sai and shun pro series can stay in mid

>>5075623
If you're into it, sharpening knives is fun. It's a skill that you can see your progress in
That said, plenty of people are assholes who are too hard on people for not wanting to invest a lot of time. I have to admit when I see some redneck bragging about destroying his knife on a grindstone it makes my blood boil.

>>5075586

could someone advisepls^

Post your knives?
Pots your knives.

>>5076537
Muh knives as requested. Zhe boxes on the left side contain a 240mm Tojiro gyuto, a 270mm CarboNext gyuto, a 270mm Hattori FH gyuto and an F. Dick 240mm San Mai 1778 series Chef's knife. The "küchen set" contains a cheap Wüsthof buther's knife and a steel that my father was given a sa present like 30 or 40 years ago

>>5076595
Not even my head chef has that many knives.

>>5076605

lol, no one does except for fetishists and collectors.

>>5076611
Weird to collect special tools, most of which you'll never fully use.

>>5076605
Those are just my good ones. I have to keep my cheap ones in my closet for lack of space ...

>>5076617
and here are my combat and outdoor knives and my pocket knives as well as my sharpening equipment.

>>5076616

Well, being a collector is never about making sense or logical decisions. You just gotta catch 'em all.

>>5076623
Precisely ... but my collection is just about complete. I have a huge 300mm VG-10 micarta grip gyuto coming that I got for a too-good-to-resist price on ebay and I still want a K-Sabatier, but that is about it.

show us your kitchenswords /ck/

>>5074859

>victorinox
>shit tier

pleb no

>>5076621
I think I can spot several Victorinox SAKs, a Glock, a SOG, Cold Steel(?), Linder, Helle, several cheap Herbertz...

>>5076621
Das Butterfly ist dick verboten brah, das würd ich schleunigst zur Polizei bringen.

>>5075447
Correct. Henckel's international is the cheap stuff, and is not in the same league.

I do all the cooking at my house, all 21 meals a week. I asked for a decent knife when the one I had snapped into two pieces (a rachael ray knife we had gotten as a wedding gift two years ago). My spouse works outside of the home and is in charge of the finances and he bought a sharper image knife from tj maxx for $10 to replace the broken one. It is a terrible knife, way too large for me and unwieldy not to mention it cuts like shit. I have been saving some of my grocery money to buy another knife. I am was going to go with a henckels forged synergy santoku knife. I am guessing that is probably not a good idea though looking at this thread. I can't even fathom explaining why I would need over $100 for a knife without getting into an argument about my "expensive tastes". Even mention of a global 6 inch gets me raised eyebrows.

>>5077555
>santoku

tee hee did I mention im a gurl XD

I give you a 2 out of 10

>>5077555
nice full house get.
that said, you should commit santoku

>>5077565
I left gender out of the conversation. The santoku knife is the one available for the price I can pay. I don't see the problem, I don't cook professionally. It is comfortable to hold and cuts better than the sharper image knife (I am buying it used). I would rather a better knife but I can't afford one. Like I said I really want a proper knife.

>>5077578

what price can you pay?

>>5077582
63 usd by the end of the month or so

>>5077594

Forschner chef's knife: $30.
Sharpening steel: $15.

Pocket the rest, you're done.

>>5077599
I can do that, and I have a sharpening steel my parents gave me. Thanks for that tip.

>>5077610
you probably want a diamond steel assuming you have a grooved steel now. the grooved steel is only good for touchups on a reasonably sharp edge. don't worry about the dweebs telling you that removing metal is bad. it's not.

>>5077624
I will check into that,I am sure ebay and amazon have them. thanks again

pls post the other 3 page knife guide

>>5076617
Fucking love kiwi knives !

I use a Mac Pro at work now, best knife I've ever owned. I've used f. dick, global, tojiro, messermiester, henkels etc

>>5074859
>not having cutco on that list

OP confirmed for unamerican shit and a faggot

>>5079281
knife guide.

>>5079636
Thanks didn't knew this one existed. Anyways what I meant was this one, or the latest version of it, since this is all I have and after lurking a lot I couldn't find the rest or an updated version, and the author of this thread happens to be the creator of it.

this is the last part I have, anyways would like to have the third or any updated version of these. Thanks.

>>5074859
>Global in high tier
>Mac in high tier
You really don't know what you're doing do you?

>>5080113
Do tell, whats wrong with globals and macs?

>>5080147
They sell those brands at williams sonoma. 2mainstream4him

>>5080083
OP isn't the real SirSpice. See >>5075373 ... OP didn't use the secure tripcode

>>5080575
you're right lol

Anyways would like to summon the real knife guide creator to as k him for my missing thir page or any updated version of that knife guide

>>5080797
There isn't a third version yet.

>>5081255
ok thanks I thought third part was already released and I was missing it

also thanks for the guide
cheers

>>5075204

good! i thought the only european cusine was halal kill your food with a sword and watch it bleed out. oh wait thats all they sell at the uro piss store