/ck/ - Food & Cooking

>stainless steel
>5 pack
>molded plastic handle
looks like a piss poor idea

>>9501122
Eh, I probably shouldn't have posted a multi pack image. They do single blades as well.

Wasn't there some way to tell the difference between genuine Kiwi knives and the fake Chinese knockoffs?

>>9501135
I've got that same knife, they're pretty good for the price. Hold an edge well and I don't really give a shit about it so I can just put it in the dishwasher after use.

>>9501166
Ah cool I'll order one then and hope its not a Chinese knockoff.

>>9501147
>Real
>Heavy as fuck, big ass butcher knife for $10 at a chinese super market

>fake
>deluxe bazillion dollar knife set made out of titanium ceramic steel folded 1000 times using german engineering technology

>>9501105
>and pretty sharp

You do know that you can sharpen a knife, right? Like what you look for is "can hold a good edge for a long time before needing to sharpen it".

>>9501122
>SS

Considering OP's post, that's probably going to be a good thing. At least they are not serrated.

>>9501166
>dishwasher
>wooden handle

>>9501463
I've tried sharpening my blunt knife with a rod but it does fuck all.

>>9501463
>>dishwasher
>>wooden handle

The knife was like 5 bucks, like I said I don't give a fuck about it.

I've got other nice knives that only ever get hand washed.

>>9501105
I have used a kiwi brand nikiri I bought in chinatown for $5 AUD and yeah it's p good for $5. I have a giesser chefs knife, full tang, and I still prefer the kiwi for most vegetables. I sharpen the blade properly once a month maybe. Can't speak on more serious/heavy knife styles, but for a pos you don't have to care about it seems it can be good.

>>9501476
those just straiten the blade. they don't sharpen it. you need a sharpening stone if you want to make it sharp

>>9501105
I've never used that brand. but a pretty good cheap knife around here is Rada. I got a few from a nursing student selling them for a fund raiser. pic related is the quick sharpener for them, just run the knife over it a few times and it's pretty sharp

>>9501476
Rods are for shoving the edge back in place between forming new edges with stones and such, unless the rod is ceramic so it can take off a significant amount of material. You could get away with using only one of those until the blade turns concave.

>>9501422
Where can I buy the fake then?

>>9501166
same i paid $4 for mine at a market stall, i use it the same as you, as though it's disposable, but i like the edge and it hasnt failed me yet.

>>9501105

Sharp as long as you sharpen them.
Expect to do that a lot.
Cheap stainless so they don't hold their edge for long.