Chef knives of /ck/.
Only gotta sharpen this bad boy once every 3-4 weeks.
>>7351696
>those scratch marks on the blade road
What are you using, the back of a mug?
scratched the fuck out of the chefs knife while learning how to use a stone
>>7351798
I have this same knife.
Can confirm it's very good.
>>7351798
Op here. How much?
Mine was about 130.
>>7351827
Free, I have a family member that works at a cooking store. I think the chefs knife is around $120.
>>7351861
Oh very nice!
Here is a better look at my blade. I dont teally thonk my blade is scratched. Stained? Yes but scratched no.
Who /yoshikane/ here?
Whiltshire and scanpan. Top for the price.
![IMG_1004[1].jpg](https://i.imgur.com/CYP62Ie.jpg "IMG_1004[1].jpg")
wew lads this knife cuts my pointer finger because i press down to hard on the topside that has a sharped 90 degree angle fuck me i suck
did I fell for the meme?
Btw, what is it with the assymetric handle?
also seen in >>7352193, where the right side has a different profile than the left. I almost sanded it off.
>>7352765
Ayyyy. I have that same knife! I personally love the fuck out of it, despite that same issue you described. I eventually developed a callous there.
I have this one and I love it.
>>7351696
thats a fucking nice knife
here is mine https://pbs.twimg.com/media/CZeVmx5UYAABdF7.jpg:large
I was saving up to buy a Global when I suddenly fell in love with carbon steel. K-Sabatier, Ka-Bar, Dexter chef knives. Also a Tosagata santoku,
Got the new knife in the mail a couple days ago!
It's a Masakage, the Koishi line. 210mm of Aogami goodness
Loving it's performance so far, the tip is extreme
>>7352765
then you should learn how to hold a knife
who /jelly/ here?
serious though, assuming I got this professionally sharpened/became competent with a whetstone and used a honing steel before each use, would there be a marked difference between higher quality knives and in what way?
>>7355154
>professionally sharpened
don't do this
>became competent with a whetstone
do this if possible but it's not necessary. there are perfectly good jigs (see: edgepro) that ignorant people don't like because of ignorance but they're perfect for anyone who wants to waste money (see: taking it to a professional)
always focus more on your sharpening plan. and by plan I mean what are you willing to invest, how much are you willing to practice, how much tolerance do you have for getting shitty results until you get mediocre, how much mediocrity are you willing to put up with until you get good, and how much is skipping all that worth compared to cheating with a jig.
I have about 6 whetstones, a strop, and a ceramic rod, I'm pretty good with them, but I also have an edgepro and for most people, by which I mean anyone with an average income, I recommend that. if you're a broke student, then just get a whetstone and learn.
>>7355154
>who /jelly/ here?
>Chicago Cutlery
not me.
>>7355154
Yes, look into the types of steel that exist. Some would require honing more / less frequently, sharpening more/less frequently, different proprieties with regards to staining and rusting, etc.
>>7352765
First off, what >>7355079 said, with a knife that hunky, you're not going to really need precise movements for things that you'd be using it for.
For your issue, I suggest rounding of the spine, it works wonders! My knives would destroy the side of the joint on my index finger; taking it through the stone to give a few bevels helped quite a lot.
Still getting to adding one to this knife >>7354928 , kinda worried though, with the Kurouchi finish and all.
Speaking of which, does anyone have any insight on patinas and reactivity? The Koishi line has an exposed spine, leaving the core steel out. I'm wondering if this has the same chances of reacting and getting rust as the normal cutting edge.
