Would prefer a knife with a bit more curve on it to get that rapid rocking motion when cutting herbs, but it seems nice. Also not a fan of the bolster as everyone else in the thread has so eloquently and politely stated. Would not pay very much for it
>knew knife >not knew nife
Ngmi
All knives can get just as sharp as any other. I get all my knives from IKEA and I'm a better cook than anyone else here.
Yes, but depending on the type of metal they retain their metal better or worse and have a different lifespan. Also needs maintenance at different intervals
I wish i went with wusthof over zwilling. I was able to get a 7" pro2 for only $40cnd tho, so i really cant complain.(its reg like $200cnd)
I might try building an all made-in-Canada knife bag. Problem is the grohmann knives(only really common canadian knife brand that does kitchen stuff) are known to have soft metal, while costing as much or MORE than reputable brands like Global or Zwilling.
This guy's pic rel has a much better shape like the one I was describing. A good metal on it would make it a flat out superior knife
you sharpen untill the bolster becomes an issue. then you either sent it to a good professional sharpener, or shorten the bolster yourself on a bench grinder >tldr.
throw away, buy new
Handle's nice, I don't much like the idea of bolsters. Don't you find the bamboo cutting board really annoying to use? I got one as a gift once and it's like you're fighting with the fricking thing.
I wish i went with wusthof over zwilling. I was able to get a 7" pro2 for only $40cnd tho, so i really cant complain.(its reg like $200cnd)
I might try building an all made-in-Canada knife bag. Problem is the grohmann knives(only really common canadian knife brand that does kitchen stuff) are known to have soft metal, while costing as much or MORE than reputable brands like Global or Zwilling.
Wusthof ikon 8” or 10” is the most common personal knife in kitchens for a reason. It was the pinnacle of form, function, and value.
Both can be good though. Liking one doesn’t make the other shit.
But… I feel like wusthof as a company is getting too popular, and doing that thing where companies start making a million versions/flavours of things and it all goes to shit. They have so many lines of knives now even compared to just a few years ago. They were selling one douchey machined one for ~$1700 CAD last time I checked online.
Allright, let us settle this once and for all.
If you want an inexpensive German styled knife get Victorinox. If you want a more expensive and fancier one get Messermeister. All others brands (henckels, wusthof, etc.) either have a homosexual-ass full bolster or are made from shitty steel.
For inexpensive Japanese knives get yourself Tojiro. They're Glgood quality and won't break the bank, and it lets you see if Japanese knives are for you. For more high end Japanese knives get either Yoshihiro or Aritsugu. All other brands (Shun, Miyabi, etc.) are shit.
As for the chinese knife/cleaver, I'd recommend a CCK if you can find one. If not then a Shibazi will do just fine.
gay
s'cool
It’s pretty nice ngl
>bolster
in the trash it goes, cooklet
I made this with my knew knife
the sharpness of the knife cuts the food
The sharpness of the knife cooks the food.
Would prefer a knife with a bit more curve on it to get that rapid rocking motion when cutting herbs, but it seems nice. Also not a fan of the bolster as everyone else in the thread has so eloquently and politely stated. Would not pay very much for it
>knew knife
>not knew nife
Ngmi
Yes, but depending on the type of metal they retain their metal better or worse and have a different lifespan. Also needs maintenance at different intervals
This guy's pic rel has a much better shape like the one I was describing. A good metal on it would make it a flat out superior knife
>tfw no sentient knife friend to help me cook my meals
I've mainly been using the same kiwi knife for 10 years and it does just about any job I need it to.
Impressive, very nice.
let's see paul allen's knife
Jesus
>gets a new knife
>has to cut EVERYTHING just to validate owning it
why are knives like this
>eats the pepper seeds
Let's see Paul Allen's knife
certainly looks like a knife. good job on not getting a fork this time
I never learned this. Just how are you supposed to sharpen the rear corner of a knife with a bolster?
you sharpen untill the bolster becomes an issue. then you either sent it to a good professional sharpener, or shorten the bolster yourself on a bench grinder
>tldr.
throw away, buy new
>bitchmade fi guard
found the b***hmade baby
All knives can get just as sharp as any other. I get all my knives from IKEA and I'm a better cook than anyone else here.
Every statement in your post is wrong.
2 stupid dogs?
Handle's nice, I don't much like the idea of bolsters. Don't you find the bamboo cutting board really annoying to use? I got one as a gift once and it's like you're fighting with the fricking thing.
I love it.
I wish i went with wusthof over zwilling. I was able to get a 7" pro2 for only $40cnd tho, so i really cant complain.(its reg like $200cnd)
I might try building an all made-in-Canada knife bag. Problem is the grohmann knives(only really common canadian knife brand that does kitchen stuff) are known to have soft metal, while costing as much or MORE than reputable brands like Global or Zwilling.
Wüsthof is shit. Messermeister is the best for German style knives.
Bait
Wusthof ikon 8” or 10” is the most common personal knife in kitchens for a reason. It was the pinnacle of form, function, and value.
Both can be good though. Liking one doesn’t make the other shit.
But… I feel like wusthof as a company is getting too popular, and doing that thing where companies start making a million versions/flavours of things and it all goes to shit. They have so many lines of knives now even compared to just a few years ago. They were selling one douchey machined one for ~$1700 CAD last time I checked online.
Wusthof has a full bolster, it's shit. Messermeister has the tapered bolster which is superior.
Look I get it, you foolishly bought a wusthof and are now stuck with it. That's called the sunk cost fallacy.
Look at a picture of the wusthof ikon dummy
Full bolster is mega-gay though. Probably nice knife otherwise.
Hope it serves you well.
Looks pretty nice aside from the bolster.
Allright, let us settle this once and for all.
If you want an inexpensive German styled knife get Victorinox. If you want a more expensive and fancier one get Messermeister. All others brands (henckels, wusthof, etc.) either have a homosexual-ass full bolster or are made from shitty steel.
For inexpensive Japanese knives get yourself Tojiro. They're Glgood quality and won't break the bank, and it lets you see if Japanese knives are for you. For more high end Japanese knives get either Yoshihiro or Aritsugu. All other brands (Shun, Miyabi, etc.) are shit.
As for the chinese knife/cleaver, I'd recommend a CCK if you can find one. If not then a Shibazi will do just fine.
>full bolster
it's shit
Nice but it looks unused.
yeah, he said new ya dingus
Jesus. That is really super. How'd a nitwit like you get so tasteful?
Thas a pretty flash knife, mister
Is the handle spalted maple? That might be a bad move.
Let’s see Paul Allen’s knife