/knife/ - Knife General

[Anonymous No.10834878]

>Global G-2 and a hand sharpener for about $69 US

https://www.bestbuy.ca/en-ca/product/global-classic-starter-2-piece-knife-set-g2220gb/12471418.aspx?

Is this a good deal?

Also, Knife General. Post all your kitchen knife questions here.

[Anonymous No.10834909]

A sharpener that ruins your knife is never a good deal, no matter how cheap it is. What is keeping people from buying a whetstone and freehand sharpening? Nowadays, with hundreds of instructional videos on youtube it is literally easier to learn than ever before.

[Anonymous No.10834917]

>>10834878
>blowing 69 bucks on a knife
Your a fucking retard

[Anonymous No.10834923]

>>10834917
>not also calling out the shitty "sharpener" as well
come on now

[Anonymous No.10834928]

>>10834917
People will spend twenty times as much on sparkly paint for their car or aluminium rims without anybody batting an eye, and those will most likely NOT last you 30 years.

[Anonymous No.10834932]

>>10834909
Say you immediately throw out the sharpener. G-2 itself has MSRP of $125 US and doesn't go on sale all that often.

[Anonymous No.10834936]

>>10834909
>why wont people hand sharpen their own knives?
most people cant even cook for themselves and most of them have no patience to learn something new even though it would benefit them

[Anonymous No.10834945]

>>10834928
But a car has resale value, some gay meme knife with a shitty sharpener doesn't.

[Anonymous No.10834984]

Looking for a knife to keep at work, does anyone have a recommendation? Durability would be appreciated more then anything.

[Anonymous No.10834994]

>>10834945
You dont resell a knife because like I said it lasts you 30 years or more if well maintained.

[Anonymous No.10834998]

I cut meat with an old piece of broken glass I found in the alley behind my apartment building. Is that a good knife?

[Anonymous No.10835007]

>>10834984
Just get a knife made for use in commercial kitchens - the commercial lines from Mercer, Dexter-Russel, Victorinox, F.Dick ProDynamic, Wüsthof Pro and so, there are plenty of knives to choose from. The IKEA knives are also surprisingly good for what they cost, you could look into those as well. I have the 365+ 8'' chef's knife and I am very pleased with it. I also have two F. DIck Pro Dynamics and those so sturdy and thick they are more like machetes or hatchets than knives. Makes cutting hard produce a pain in the ass though.

[Anonymous No.10835080]

>>10834998
It is the sustainable, ecologically correct gender neutral thing to do while also making an ironic statement subtly condemning modern western imperialist over-the-top consumerism and the mindless hedonism of modern society. You are doing the Lord's work anon.

[Anonymous No.10835111]

>>10834878
*leaks bacteria from holes*
psssh... nothing personnel... immune systme...

[Anonymous No.10835159]

>>10835111
those arent holes, just tiny painted indentations in the metal for a better grip.

[Anonymous No.10835186]

>>10834878
Sharpening your knives laterally instead of transversely, NOT EVEN ONCE.
>you suck and are dumb.

[Anonymous No.10835323]

That's a great deal. They're basically giving you the sharpener for free (I spent $90 on my G2 10 years ago and it was like another $40 for the mino sharp). Knife is still going strong and the sharpener works just fine.

[Anonymous No.10835329]

>>10834878
the knife itself is decent, i've had mine for about 5 years. i could use a heavier one nowadays though

[Anonymous No.10835385]

If you're a beginner, buy a Victorinox and a decent stone and call it a day

[Anonymous No.10835483]

>>10834878
Who /JAHenckels/ here?

[Anonymous No.10835511]

>>10835483
Wusthof is superior.

[Anonymous No.10835618]

Misen.

[Anonymous No.10835754]

>>10835186
Have you tried those handles before?
They're horribly uncomfortable IMO.

[Anonymous No.10836835]

>>10834945
a car’s value plummets the second you sign the papers

additionally, blinged out rims and carbon rims scream “manchild owner” and the value is adjusted per the near certainty of having serious mechanical issues from abuse

finally, if a $60 kitchen tool is an “investment” kys

[Anonymous No.10836850]

>>10834984
I bought a MAC ultimate petty on craigslist for $20 that I keep at my desk for cutting food at lunch

don’t listen to people telling you nice things are a scam, if you’re not resourceful and instead pay full retail on everything that’s on you

[Anonymous No.10837313]

>>10834909
How do they ruin knives? I sharpen freehand and it's nice to know how, but for 99% of people I would have thought one of these wheel sharpeners would be an unmitigated improvement.

[Anonymous No.10837515]

>>10837313
First of all they leave a horrible ragged edge that works mor elike a saw than an actual cutting edge. It may seem very good at first to someone who is not used to a sharp knife but it dulls very quickly. Basically the edge is all burr.
They also remove a lot of steel from the knife and wear it down much quicker than necessary. Worst of all they tend to wear the edge unevenly, this means that over time they grind concave "holes" into the profile of the knife.

[Anonymous No.10837731]

>>10837515
Huh, thanks, that makes sense.

[Anonymous No.10837739]

>>10837731

https://www.youtube.com/watch?v=t39rhQs6Hqc

[Anonymous No.10837843]

>>10837731
typical pull-through sharpener knife rape damage

[Anonymous No.10837848]

whetstones are tryhard weeb shit

just get a ceramic honing steel

[Anonymous No.10837876]

>>10837739
Lots of bullshit in that video. there is absolutely no need to soak the stones for 24 fucking hours. Three minutes in some half inch deep distilled water is more than enough, if the stone wont soak up additional water you sprinkle on top it is fully soaked and ready. Also 15 fucking minutes on a 1000 grit stone??? That will wear down the stone like putting a snow ball in a pizza oven. if the knife is really that blunt use a 400 grit stone to produce a burr, then change to 1000. Seriously if you need more than three or four minutes you are doing something wrong. He also fails to clean all the 1000 grit particles off the knife before switching to 6000 grit. There is no point using finer grit if you still have tons of rough 1000 grit particles fucking up your bevel. That guy is a retard.

[Anonymous No.10837893]

>>10837876
he is a trained japanese sushi master chef

[Anonymous No.10837894]

>>10837876
Hiro Terada is a meme chef blindly following methods as taught by his senseis back in Japan.

Burrfection, Korin Trading, and Bob Kramer do much better job teaching how to sharpen and why to do it that way than Terada. Even the extremely basic video put out by Tasty is better than Terada.

[Anonymous No.10837897]

>>10837848
Ceramic rods are fine for keeping an already sharp edge touched up for a long time, but they are totally useless for putting a new bevel on a really blunt knife. I bought a used knife off ebay once for my collection, from an apprentice cook who had thrown in the towel and quit his apprenticeship. Holy shit that was literally the dullest knife I had ever seen in my whole life. You could have hit the edge with your fist and it wouldnt have broken the skin. No way you could fix something like that with a ceramic rod. Btw the unglazed rim on the underside of ceramic plates works just as well as any rod.

[Anonymous No.10837905]

>>10837893
>Hiro Terada is a meme chef blindly following methods as taught by his senseis back in Japan.
Yes, that is precisely the problem. You can tell he is extremely good and meticulous at following the instructions he was once given, but he doesnt actually understand what he is doing.

[Anonymous No.10837910]

>>10837905
umm why is he a professional master sushi chef then and you aren't?
obviously you know everything better :)

[Anonymous No.10837918]

>>10837910
I only know knife sharpening better. Is the concept of "specialist" or "expert knowledge" in some very narrow, limited field too foreign to you? I couldnt tell tuna meat from trout but I sure know more about sharpening than that guy. Also I dont want to be a sushi chef.

[Anonymous No.10837923]

>>10837918
oh i see you must be very good then :)
so much better than a professional sushi master chef :)

[Anonymous No.10837940]

>>10837923
I am just better than that guy.

[Anonymous No.10837949]

>>10837940
i see :)
so much better than a professional sushi master chef :)

[Anonymous No.10837977]

>>10837949
He is sushi chef, he puts fucking fish on rice. That does not make him some magical knife sharpening wizard. I dont doubt there are plenty of other sushi master chefs in Japan who are better at sharpening than I am. Were you never taught any reading and text comprehension skills?
Are you retarded? :)

[Anonymous No.10837983]

>>10837977
touchy subject? :)
ok great master knife sharpener you are so much better than a professionally trained sushi master chef. i bow down before you. :)

[Anonymous No.10837996]

>>10837983
Acting retarded is not really trolling ...

[Anonymous No.10838003]

>>10837996
oh :)
i see the great master is still here :)
no knives to sharpen?
i mean you are better than a professionally trained sushi master chef after all :)

[Anonymous No.10838007]

>>10838003
speaking of better than a master sushi chef, I've noticed your frequency of shiposting is pretty high level too.

better than a professionally trained master sushi chef, that's for sure.

[Anonymous No.10838010]

>>10837876
actually it’s either splash and go or considerably longer than 3 minutes, you’re experience is lacking
also your a dum dum and should kill you are self

[Anonymous No.10838014]

>>10837876

Why do you even exist. Stupid fucking people need to stop living.

[Anonymous No.10838036]

>>10838010
>>10838014
Neither of you is a professionally trained sushi master chef so your opinion is invalid.

[Anonymous No.10838040]

>>10837843
Jesus.

[Anonymous No.10838051]

>>10837848
Dumbest mother fucker in the thread right here.

[Anonymous No.10838059]

>>10838010
And why exactly would I keep the stone in the water for longer than what is needed for it to get fully soaked? Care to give an explanation? No, I guess not because you just regurgitated some random factoid you dimly remember having read on the internet once. Maybe your gummed up greasy stone needs more time than that to get fully soaked. Plus, FYI, not all waterstones can or should be kept soaked for extended periods of time as it may cause the binding to dissolve and crumble.

[Anonymous No.10838066]

ITT: One lonely retard shitting things up for attention. Judging by the way he types, he's the same retard who shit up the Brad/Babish thread.

[Anonymous No.10838123]

>>10838059
I'm not that guy you're talking to , but every waterstone I've used over the years (dozens) has taken longer than 3 minutes to soak so I'm inclined to agree with him.

These days I use Chosera stones and while they are advertised as "splash and go" they obviously work better with a soak. I don't see the point in sperging out with hours long soaks, but 10 min seems just about right, and that's more than 3 times longer than you quoted figure.

[Anonymous No.10838124]

What's your opinion on getting cooking knives razor sharp? I saw someone say you don't want to get to the point that you're push cutting hair for cooking, because some micro serrations are helpful.

[Anonymous No.10838172]

>>10838124
I use a DMT extra-fine diamond steel for touchups and water stones for sharpening maybe twice a year or so. I have a 400, a 1k, and a 5k stone. The 400 only use if I want to change the profile on a knife or if I somehow come across a super dull one. Generally speaking I just use the 1k and the 5k. My knives are a pretty wide assortment (German, French, Japanese), both stainless and carbon steel and that works great on all of them.

[Anonymous No.10838221]

>>10838059
>And why exactly would I keep the stone in the water for longer than what is needed for it to get fully soaked?
When did I ever say you should? The point is 3 minutes is nowhere near enough.
>because you just regurgitated some random factoid you dimly remember having read on the internet once.
No, dumbass. You really think water stones are some obscure esoteric interest that only you have personal experience in? Fuck off.

[Anonymous No.10838281]

>>10836835
>he fell for the new car meme
Haha

[Anonymous No.10838382]

>>10838281
I haven't owned a car in almost 20 years

[Anonymous No.10838389]

>>10838382
You're 19 years old?

[Anonymous No.10838396]

>>10838124
IIt depends on the knife and what you are planning to cut with it. German/Euro steel knives neednt be sharpened with more than 1000 grit or so because that is already pretty much the coarseness of the internal structure of the steel, it would be like trying to polish pumice. Japanese carbon steel can be sharpened with much higher grits, but that really only makes a lot of sense for protein - meat or fish. For plain old tomatoes 1000 grit is fine too. proper deburring is just as important anyway.

[Anonymous No.10838408]

>>10838389
obviously. I mean how could anyone possibly live like that? they might die of exertion or something. so clearly I must be either a child, or a ghost. and ghosts don't talk, so I'm therefore a child.

[Anonymous No.10838409]

>>10838221
>The point is 3 minutes is nowhere near enough
Yes it is if you stone isnt dirty, greasy and gummed up.

[Anonymous No.10838414]

>>10838409
...or it's not the exact brand of stone you happen to have

[Anonymous No.10838468]

>tfw I just bought a 9 in Shun knife for 48 dollars

Thank you based Uwajimaya

[Anonymous No.10838474]

>>10838396
Thanks for the explainer. I've just got some unknown brand European knife set and a cheap 400/1000 dual stone, but it sounds like there's no point worrying about getting more invested than that yet.

Do you have any tips for deburring? I still don't really know what I'm doing to finish the process, apart from going back over each side with a couple really light strokes.

[Anonymous No.10838492]

I love knife threads. If they weren't online I'm sure there would've been actual knives pulled.

[Anonymous No.10838505]

>>10838492
No, they attract absolute spergs who don't know how to handle confrontation IRL, the kind of "nice guys" who act meek and quiet until they show up at school with a duffel bag full of guns so they can shoot people from a distance.
>OMG why I do help you people? you don't know SHIT about metallurgy, everyone should like what I like and not like what i don't like, you should be more grateful for my presence. So like I was saying, if you buy the girl you're stalking the damascus knife she will probably reject you because as everyone knows they don't know how damascus was made anymore. Definitely get her a true forged knife instead
Average /ck/ "knife guy"

[Anonymous No.10838540]

>>10838505
"who stacys have sex with"
So you don't have to know fucking basic English grammar to be a "journalist" anymore?
Fucking hell.

https://www.youtube.com/watch?v=tTv5ckMe_2M

[Anonymous No.10838604]

>>10838505
>>10838540
Guys guys guys. It's just regular healthy levels of autism, nothing more. I came here seeking knowledge of meme knives as I am extremely jewish about spending too much on shit like a tool, knives being one of them.

I like to fuck around in the kitchen when I feel like it, and cook for others when I feel like it. Having a good knife or set is obviously helpful. But I'll be god damned if I'm spending 999.99 on some alien space-x steel. I used to do butcher work, aka more than you are willing to fuck with as a chef. I can make a boning knife into a paring knife in half a year if I want to. I just don't like shopping that much and I literally came here for the autistic point of view.

I'm gonna get my shit on sale. It's probably going to be Victornox or Dexter for big knives. I appreciate the levels of dedication with the pissing in the wind and all, but get back down to brass tax. 1488

[Anonymous No.10838928]

>>10838003
Fucking kys retard

[Anonymous No.10838964]

made my knives razor sharp and now i can't stop testing them by shaving my leg hair

it's not good

[Anonymous No.10838971]

>>10838964
>testing them
It's only not good if you're not passable, anon

[Anonymous No.10838973]

>>10838604
brass tax is theft

[Anonymous No.10838983]

>>10838973
what's a muslim nigger gotta do with it

[Anonymous No.10838994]

>>10838973
nice face but damm she's lucky she's forced to wear a tent, you can tell her hips are disgustingly wide

[Anonymous No.10839236]

Help, I need a six inch sheath for a santoku. What's a good one out there that I can buy?

[Anonymous No.10839355]

>>10837515
What a load of fucking shit. This isn't 1999. Sharpeners have come a long way and are better than your outdated memestones. The only downside is the price.

Educate yourself, seriously, before spouting your ignorant bullshit.

[Anonymous No.10839729]

>>10839355
Knife sharpeners assume the blade edge angle stays consistently 15° or 20° from tip to heel, but that is not the case even on mass produced German knives rolling off of automated grinders with the factory edge.

[Anonymous No.10839751]

>>10838474
>Do you have any tips for deburring
There are lots of things you can do for proper deburring. The first measure is flipping sides much more often when you are about to finish with one grit, liek after every stroke, and use much less pressure. The second measure is to set then knife on the stone at the usual angle, then raise it just a tiny bit higher and then "wipe" off the burr in a lengthwise move along the edge. the third thing you can do is use a leather, hard felt or balsa wood strop, ideally loaded with diamond paste, silicium dioxide paste (or chromium dioxide paste for razors) or some machine buffing compound (those waxy bars) melted on. The final measure is pulling the knife edge through some cork or wood.

[Anonymous No.10839778]

>>10839355
How have they "come a long way" since then when they are still built and work by exactly the same way you dumb cockholster? Even if it werre possible to use abrasives that dont leave a ffucked up edge they would still wear holes in the profile.

[Anonymous No.10839779]

>>10835007
I bought 4 of the Ikea knives. 2 years in and I've sharpened maybe 2 once. Though.. it's that time again.

[Anonymous No.10839789]

>>10839355
>Sharpener posting

[Anonymous No.10839943]

>buying a knife from fucking BEST BUY
BRUH lmao that's nuts

[Anonymous No.10839998]

>>10834917
>don't buy nice things

[Anonymous No.10840031]

>>10839998
If you don't buy nice things then everything seems good.

[Anonymous No.10840044]

>>10834878
>not smashing two rocks together
>not using the sharper edged rock

Ishygddt

[Anonymous No.10840167]

>>10839236
guys pls

[Anonymous No.10840431]

Am I pretty much forced to buy a chef knife online or can I get a reasonable deal in store? I just like to hold it and get the weight first. Mine is getting pretty old now.

[Anonymous No.10841094]

>>10840431
You can always go fingerbang them in the store and then order online...

[Anonymous No.10842002]

Is it easier to cut vegs into shapes for use as decoration with a petty knife than with a chef knife?

[Anonymous No.10842029]

>>10842002
Unless you're cutting up a whole watermelon or giant pumpkins, yes. Pretty much the only legit use of a petty. Great for filleting oranges, too.

[Anonymous No.10842225]

>>10839751
So is this basically what stropping is, or does stropping do something more than deburring? I do a couple very gentle, slightly more angled strokes on the strone at the end, but I don't have a strop of any kind at the moment.

[quiche !!T2UdrWkLSWB No.10842598]

>>10834878
for me
it's the ckk
the best cutting, slicing, chopping, filleting, and smashing utensil

[Anonymous No.10843304]

>>10842598
Real interesting nail we have here

[Anonymous No.10843514]

>>10843304
never trust chinks

[Anonymous No.10844212]

>>10839355
Brad uses water stones and leather strops to manually sharpen knives.

[Anonymous No.10844246]

invest in a shun buy a steel stop eating shit

[Anonymous No.10844247]

>>10844212
What else would you expect from a Reddit meme chef

[Anonymous No.10844986]

>>10842225
It can result in a very distinctive increase in sharpness, but dont overdo it or you will be left with a very sharp but smooth and unaggressive edeg, which is not ideal in kitchen knives. Those strops I have mentioned are also very cheap (old leatther belt with paste /balsa wood with buffing compound) and are good for occasional touch-up during the days in professional kitchen without the hassle of a heavy, fragile and expensive stone that must always be kept wet and must never touch fat or grease in a kitchen. A strop has none of those issues.

[Anonymous No.10844999]

>>10844247
obviously you don't watch Brad.

if you did, you'd notice that behind the humorous wacky facade he is extremely knowledgeable about cooking, and he is also informative to the viewers. he is constantly sharing little bits or details of information that are important to whatever he's doing, but not necessarily NEED-TO-KNOW.

he's also a pretty burly dude, who hunts and fishes and butchers his own food sometimes.

and here you are posting on a kazakhstani sticker board, like a REAL man

[Anonymous No.10845231]

>>10834878
This a Blue board.
I need to be able to browse /ck/ in England without getting my internet license revoked.

[quiche !!T2UdrWkLSWB No.10845506]

>>10843304
I'd like to see you pull that shit with a global ey

[Anonymous No.10846416]

How did I do?

[Anonymous No.10846477]

>>10846416
Well enough. Pretty cumbersome and slow though. Make sure you use little pressure, diamond plates, gummy stainless steel and high pressure dont go together well.