/ck/ - Food & Cooking

[Anonymous No.5049797]

What's a decent chef's knife I can get for $30 and under?

[Anonymous No.5049807]

Spend the extra 20 on a bottle

[Anonymous No.5049838]

picked up a chicago cutlery last week.
Been good so far.

[Anonymous No.5049866]

I've had VERY good luck with these cheap Farberware knives from walmart. Yeah, I know. $12 walmart knives. They are seriously some of the sharpest knives that I've owned. They lack a little heft and feel/look cheap, but they hold a stellar edge.

http://www.walmart.com/ip/Farberware-Softgrip-3-Piece-Cutlery-Set/11988025

[Anonymous No.5049893]

>>5049866
>http://www.walmart.com/ip/Farberware-Softgrip-3-Piece-Cutlery-Set/11988025
The soft grips garlic press is total shit

[Anonymous No.5049896]

well the new model just came out and your knife is shitty because its not the newest model even if the newest model sucks

[Anonymous No.5049915]

>>5049866
>They are seriously some of the sharpest knives that I've owned

[Anonymous No.5049917]

>>5049915

I shaved with the smallest knife once. Liquor was involved.

[Anonymous No.5049922]

>>5049797
>"decent"
the brand or style of knife isn't going to magically make you prep, cook, plate or serve better

good cook+cheap knife=good food
bad cook+expensive knife=bad food

[Anonymous No.5049933]

I think you can you get a Victorinox 10" for under $30 if you don't include shipping. So that.

[Anonymous No.5049937]

>>5049838
This is what I have. 8"

Love it after 6 months use.

[Anonymous No.5049942]

>>5049937
We picked up a 7.75 inch since the knives here were utter shit (dull as heck, didn't see a sharpening rod or stone anywhere)

[Anonymous No.5049949]

>>5049797
>decent chef's knife I can get for $30 and under?

OK YEAH I THINK I SEE THE PROBLEM

[Anonymous No.5049981]

>>5049949
poor as fuck using a god damn wal-mart set from a decade ago.

[Anonymous No.5050022]

>>5049981
nothing wrong with that

[Anonymous No.5050024]

I've heard some people talk about http://www.amazon.com/Victorinox-40520-Fibrox-8-Inch-Chefs/dp/B000638D32

[SirSpice No.5050070]

Maybe this can help get you started.

[Anonymous No.5050075]

>>5050070
>all japanese knives for premium
no

[Anonymous No.5050089]

>>5050070
can you up pt 2?

[Anonymous No.5050092]

If you want to bury yourself in stats this knife steel faq is great.

http://www.zknives.com/knives/articles/knifesteelfaq.shtml

[Anonymous No.5050097]

>>5050092
>http://www.zknives.com/knives/articles/knifesteelfaq.shtml
I need to go back and read it through, as a kid it made me cream myself, never read it all though. if much at all.

[Anonymous No.5050140]

>>5050075
>implying that's not accurate
They tend to be sharper and made of harder steel, there's not many applications where they're not better.

[Anonymous No.5050174]

>>5049922
It will certainly make prepping a dream though
>sawing through beef
>difficult to cut hard veggies

[Anonymous No.5050220]

>>5050024
>>5049933
I own a Victorinox Fibrox Chef's knife (22cm ~9''). The grip is very comfortable and non slip, but the blade is really narrow, more like a meat slicer than a proper chef's knife. Might give people problems with knuckle clearance when cutting stuff on a board.

[Anonymous No.5050274]

Why are the handles on Global knives so small?

They're made for people with little baby hands. Plus they're impossible to hold when you're hands have any water on them at all.
Plus they're super overpriced. Fuck global.

Get a Forschner

[Anonymous No.5050277]

>>5050140
>implying the sharper edge doesn't make them far more brittle than kives of other design
>doing anything with japanese knives other than veggies and fish
God forbid you hit a bone with a Japanese knife. Gg, game over.

I don't know why anyone asks /ck/ for knife advice. It's not like most people here actually cook. No one ever gets good advice from a /ck/ knife thread, aside from the advice that you shouldn't trust /ck/ for purchasing decisions. Seriously, this is the same board that thinks the cast iron skillet is the end all be all one stop shop pan.
>muh seasoning
>muh perfect pan

pic related to everyone in this thread

[Anonymous No.5050517]

>>5050274
probably have your entire hand on the handle, which is wrong. look it up.

[Anonymous No.5050522]

>>5050274
>Why are the handles on Global knives so small?

Because you're holding the knife wrong. You don't grab the handle in your fist, you hold it like pic related.

[Anonymous No.5050538]

>>5050277
/ck/ is populated by a bunch of alton brown acolytes who've never cooked professionally.

i use my cast iron skillet for ~80% of my home cooking and it works great. but i'd never use it in a pro setting.

[Anonymous No.5050548]

>>5050538
>imlying cooking professionally isn't a shit profession

You don't have to cook for money to know how to make good food.

[NOC No.5050562]

>>5049797

You should really shop for it. Different people are comfortable with different knives.

[Anonymous No.5050565]

>>5050517
>>5050522
>implying I didn't know that
>implying you don't have little baby hands so it's never been a problem for you

[Anonymous No.5050569]

>>5050565

You clearly didn't know that otherwise you wouldn't be whining about the grip.

I can palm a basketball and I have no problem with the handles on globals--they're not my preferred knife, but there's nothing "too small" about the grip unless you don't know how to hold a chef's knife properly.

[Anonymous No.5050599]

>>5049797
Buying in person or over the internet?
Preferences?
>stainless or carbon
>handle style/type, all metal, or with plastic or wooden handle scales

>>5050277
>I don't know why anyone asks /ck/ for knife advice. It's not like most people here actually cook.
While that's probably true it's kinda irrelevent. You might as well gripe about people asking *any* question on /ck/, other than maybe "how do I into cooking ramen good" or "give me your best microwave brownie recipes".

>No one ever gets good advice from a /ck/ knife thread, aside from the advice that you shouldn't trust /ck/ for purchasing decisions.
Bit too sweeping there m8.

Sure there's lots of crappy advice given, some of it ridiculously bad (not even talking about the trolling), but I have news for you: that's true of virtually all forums out there. I can't tell you a single forum I've visited regularly where I don't see bad advice given out on a regular basis (by well-meaning people who are trying to help but don't know better).

That's just a fact of life you might want to get used to, rather than griping about something that you can't change, like death and taxes.

>Seriously, this is the same board that thinks the cast iron skillet is the end all be all one stop shop pan.
Incorrect again. Plenty of anti-cast iron peeps here, yourself included of course.

And many of the cast iron heads, myself included, aren't stupid enough to suggest they're the be-all and end-all of pans. They're just great for what they do well (which only an idiot would argue otherwise) but that isn't everything.

[SirSpice No.5050900]

>>5050089
Certainly.

[Anonymous No.5051053]

>>5049797
I own the knife in your picture. it requires regular honing, but was cheap and works decently. now that I have a molybdenum knife from Japan, It doesnt really compare, but still decent.

[Anonymous No.5051214]

I wrote this copypasta because there is no one “best knife under $___.__”
There are several things to consider:
Use/Maintenance:
What are your typical tasks? How often will you be using it? How do you plan to sharpen/clean/store it? How experienced are you?
Comfort:
Large hands? Small hands? Handle Material preference? Small cooking space/board?
Budget:
This is a silly question. If you are looking to spend a lot on a knife, but know nothing about knives, and do not care to learn, you can fuck off (I know you’ll buy and either not use or ruin that top of the line manufactured or, worse yet, handmade knife anyway, and I just hope you opt for something gimmicky). If you are looking to spend as little as possible, then you can fuck off to Walmart and buy your slave labor flawed steel coated blade arsenic infused plastic handle PoS. Most of the knives that people recommend in these threads will last for a decade or more under normal/proper use and maintenance. They are worth saving up for if you need to.

A knife is a personal preference choice. Find out what feels comfortable to you. If you’re not going to be sharpening the knife yourself, or if you’re going to be sharpening it on the cheap (electric sharpeners, cheap sharpening services), please do not spend the extra money for top of the line knives. You will not notice much of a difference, except perhaps that they may look prettier.
Before asking ‘what should I get?’, give us some info about your experience, known preferences, how much you plan to use it, and other things mentioned earlier. Sharpness doesn’t mean shit if you have to buy new knives every time one gets dull. Learn a skill for once in your life.
TLDR:
My personal recommendations: Do not buy ceramic. Do not buy the cheapest just because it’s cheapest. That’s all I will recommend without knowing more about the person and use the recommendation is for.

[Anonymous No.5052048]

>>5049797
How about two knives within your budget:
www.amazon.com/Cold-Steel-Kitchen-Chefs-Knife/dp/B00062ANKY/
www.amazon.com/Winco-Heavy-Cleaver-Wooden-Handle/dp/B001CDVXUK/

www2.knifecenter.com/item/CS59KCZ/Cold-Steel-Kitchen-Classic-Chefs-Knife-8-inch-Blade
www2.knifecenter.com/item/OH767/Old-Hickory-Cleaver-7-inch-Blade

www.culinarydepotinc.com/p-45306-winco-kc-301-chinese-cleaver.aspx
www.culinarydepotinc.com/p-45320-winco-kw-10p-easy-grip-cooks-knife.aspx

And if you want a 10" for less than 30:
http://www2.knifecenter.com/item/BO8310/Boker-Arbolito-10-inch-Large-Chef-Knife

Or buy yourself an entire set for the money:
wokshop.stores.yahoo.net/inshkiknfrth.html
www.lifeandhome.com/chicago-cutlery-b42-walnut-traditions-knife-set-3-piece.html

[Anonymous No.5054552]

>>5050070
>>5050900

>Knife Guide

M-may I have the rest good sir?