I'll show you mine if you show me yours.
Those aren't knifes, THIS is a knife.
Interesting, I use a kiwi chopper and serrated victorinox paring knife
I just bought a Bob Kramer 8-inch
also, does anyone have a recommendation for a good knife roll/case?
>>7145603
"That's not a knife that's a spoon"
My current briggade.
I've got a mindset as to what I want my complete set to be, and know what i'll be getting as soon as I can
Currently in pic related i've got;
> Tojiro DP 210mm Serrated knife
> Shiro Kamo R2 240mm Gyuto
> Some off-brand 9" with a bunch of belly; using for less delicate work
> Tojiro 150mm Nakiri
> Same off-brand 7" knife; more of a utility knife
> Classic 6" Henckles
> Kitchen Aid 80mm paring knife
Now for what I want my set to be would be to replace the 9" with a Masakage Koishi Bunka 170mm, the 7" to be gone and replaced with a Kurosaki AS 170mm Santoku, and to replace the 6" for the Kajiwara Damascus 120mm petty. Add in a microplane and i'd be set.
>>7145704
I'm >>7145869
And i've recently bought a knife roll actually. Pic related is the bag, and I can honestly say i'm very happy with it. For itms quality the price was well worth it. The company it's from is called ProperApronCompany and you can buy this from their website for around $200 (Don't get it off their Etsy as they charge an extra $60 compared; sadly I didn't realize this and spent the extra money)
http://www.properaproncompany.com/shop/the-proper-knife-roll
>>7145881
>http://www.properaproncompany.com/shop/the-proper-knife-roll
Sweet looking knife roll anon. Definitely considering it.
>>7145881
Thats one sexy knife bad dude, might be what Ill be asking for on Christmas
>>7146916
I'll be honest I don't know too much about home cooking as I don't actually do much in my own house.
If I had to suggest the must-haves of home cooking knives, it'd be three types. A chef's knife; good for general work and able to handle bigger tasks. A serrated knife; now most people only imagine cutting bread with these, but these have so much more potential if you think about it. Lastly a paring knife, for more delicate work, and smaller tasks.
Ask just about anyone who cooks and most of them will agree on these three.
Now you're thinking of buying higher end knives, I'm not sure how much use you'd be getting out of them for the amount of money you'll be paying.
If you do end up looking for japanese knives and are just cooking at home, I suggest looking out and avoiding these things
> Avoid single beveled knives; they take much more precision when using, and are daunting to sharpen
> Many might choose to go for a knife with a reactive steel for it's appearance i.e. most kurouchi finished knives, but if not taken cared of properly, can build up a patina, or even start to rust as it is a reactive knife. If you feel confident enough go for it as they take a KILLER edge and will hold it great.
> Avoid ceramic knives. Im not sure I need to explain this
>>7145603
Does your queen know you have that, Archibald?
>>7145577
one knife to rule them all
>>7145577
>grorious Nipponese steel
>bread knife
>ceramic knife
>chef's knife with bolster that's half the length of the blade
0/10 would not use
>>7145577
I use a 240mm shig for most stuff.
>>7147395
This
>>7145577
I'm not really into serrated normally, but those Mac slicers are unbelievable. Wouldn't ever think it from the way they look.
I refuse to buy one on principle but sometimes I guiltily check the prices and think about it.
>>7148097
I've seen that picture before, can you post an updated one with the current patina? That's got to be less than a week's use.
>>7148144
Sure, I clean it off with some fingerstones once a year or so. Here it is today with a patina that's about 8 months old.
r8 me /ck/
>>7148202
>I clean it off with some fingerstones
jesus
I guess if I had a $1000 knife made by a dead guy I'd probably do the same
>>7145577
Mine.
I want that MAC serrated, but I want this one more...
>>7148259
32cm
A pretty knife, I think.
>>7148250
It's not really too bad. It takes maybe 20 minutes or so to get it looking like new again.
>>7147395
Those are great, I've had mine for about 20 years and like it better now because it is about an inch less wide from sharpening. Works great for food prep. You can just dice then use the knife and your other hand to scoop up whatever you have chopped.
I use this style knife for 90% of all my prep work. the other knifes I use are a cheap disposable pairing knife, and then a serated type bread knife for fruit, bread ,etc.
>>7148386
>You can just dice then use the knife and your other hand to scoop up whatever you have chopped.
I do the same thing with a regular chef's knife.
>>7148402
you can do that, but it won't hold nearly as much since it is not nearly as wide. I can chop a whole large onion then in one motion scoop it up and put it in the pan or wherever in one scoop.
>>7147290
is there a particular brand i should be looking at? global is the only brand im really aware of
>>7148439
Tojiro is the default babbys first good knife
>>7148439
thesweethome.com/reviews/the-best-chefs-knife-for-most-cooks/
Even if you don't get the recommended knife, the article is a good primer on what you're looking for and the top brands.
>>7148470
That.
I'd shy away from Global unless you can actually hold one for yourself.
My trademark that I'll never get is a knife handle that is specific for the user's hand.
Imagine that the handle is a piece of clay.
The buyer chokes up on it, leaving an imprint of their grip.
Cast it. Pour mold. etc etc.
>>7148536
Except people take different grips depending on what they're using the knife for.
>>7148470
yep. first good knife i bought, tojiro 240mm chefs knife.
>>7148796
There are a couple knives I've had that I've literally never held differently. Big, serrated bread knives and paring knives could be done this way. Not a bad idea.
>>7148240
What's the ID on those two bottom gyuto's?
>>7145869
>>7145881
Do you teach people to speak E glish with that cutlery?
>>7148896
Done through my phone so I'm sorry if there are any mistakes. I couldn't be bothered to correct them afterwards or just simply missed it.
Anyways, if it helps your conscience, English isn't my first language but I try to be fluent
Here ya go op.
Victorinox 8" chef's
Shibazi Chinese chef's
Henckels 10" chef's
Richmond Artifex 240mm gyuto
Henckels Int. Bread
Cutco paring
Misc. tools
Not shown are Tojiro DP 4" Damascus paring being shipped in right now and the Messermeister grapefruit knife I misplaced at work ;_;
>>7148938
I wasn't making any correction to your posts, anon. I was merely making a joke based on a film character, the character in question being Bill "The Butcher" Cutting from the movie Gangs of New York. In the film, he's a butcher (duh) but he's also the leader of a gang and is particularly known for both his knife skills and his wide variety of cutlery, which he often keeps in wraps, in holsters, or even in his own apron. Your bag and kife collection just reminded me of him.
If it's any consolation, English is my first language and I apparently couldn't even spell English correctly in my first post. I'd like to blame my phone for it, but I should've made the correction anyway.
It's a swell collection you got there and a lovely carrying roll. You certainly have some kind of passion for great cutlery.
Cheers, m8.
For $15 on clearance the chefs and paring aren't terrible.
The serrated blade is total garbage and fuck knows what the blue one is for.
Also note it is a "12-piece knife set"
>>7149232
Sorry for my quick remarks hahaha, I guess I misinterpreted what you were saying
I read mixed reviews on Global knives. Actually I wasn't really looking for a new knife, but I've found this knife on clearance at a web shop (it has a reduced price because it has a few tiny scratches which are just 'optical' damage).
http://m.ebay.com/itm/Global-Sai-7-5-inch-Santoku-Cooks-Knife-NIB-/121540080961?nav=SEARCH
The price for this knife is now 75$. For this price it looks like a very decent deal.
I am now really in doubt whether to buy this knife or not.
What says anon?
Perfection
>>7149442
I saw that in an infomercial. Is it actually any good? I hear some infomercial knives are secretly good but I never remember which ones.
>>7147395
post the meme video about how this is the most versatile tool ever
>>7146916
>>7148439
The correct answer is to get a Norton IB8 India combination stone and a bottle of mineral oil and learn how to sharpen.
Someone who knows how to sharpen but has cheap knives is much further ahead than someone who has expensive knives and doesn't.
