What are the better brands for a home chef (i.e. affordable but good for the price)?

What are the better brands for a home chef (i.e. affordable but good for the price)?

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  1. 1 month ago
    Anonymous

    Victorinox, but not the one in your pic because the handle is garbage.

    • 1 month ago
      Anonymous

      Which one would you recommend? I just heard about that brand and was gonna order one next paycheck

      • 1 month ago
        Anonymous

        Victorinox Modern, got some for 15-20$. The handle is thin enough to pinch the blade easily and the steel used is soft enough to go through a pull through sharpener. It's a complete set so it's Culinaly btw.

        • 1 month ago
          Anonymous

          >not the wooden handle one
          ngmi

          • 1 month ago
            Anonymous

            Those are never discounted.

          • 1 month ago
            Anonymous

            I don't like putting wood in the dishwasher

            • 1 month ago
              Anonymous

              Wash it by hand then

        • 1 month ago
          Anonymous

          >pull through sharpener

          >get a decent knife
          >lets frick it up

          • 1 month ago
            Anonymous

            There exist decent enough electric sharpeners to work well enough for a cheap $30 knife if you can't be arsed with stones anon.

          • 1 month ago
            Anonymous

            It's a very soft knife so a pull through sharpener works very well. It's those harder steel that require a stone, not your mall knife.

      • 1 month ago
        Anonymous

        That guy has no idea what he's talking about--he doesn't even know where the dollar-sign goes ffs. The handle of the Vic from OP's pic is just fine.

        • 1 month ago
          Anonymous

          It's too big so you can't pinch the blade properly unless you have really big hands. But you can't cook for shit so you don't know.

          • 1 month ago
            Anonymous

            The Victorinox Fibrox Pro is legendary in its reputation for being a great chef's knife for the price, if not the best in that class. If its handle was too large to be usable, this would not be the case. If your personal hand ergonomics or lack of basic knife skills precludes its facility in your hands, it's more likely to be a you problem and not a problem with the knife or its design.

            • 1 month ago
              Anonymous

              >le chef said
              Marketing, buy one to try and you'll know.

              • 1 month ago
                Anonymous

                I have one and the dozens of butchers and one hog processing plant around me use Victorinox knives with that exact handle. Thousands of women and tiny Mexicans don't have an issue with the handle. Are you a handlet by any chance? Or just contrarian?

    • 1 month ago
      Anonymous

      victorinox is the shit!! I work with guys who’ve been in the industry 30+ years and their rolls all have at least a few of them.

    • 1 month ago
      Anonymous

      The fibrox line is the popular one. Because they are cheap and reliable.

    • 1 month ago
      Anonymous

      Nah the fibrox handle is based

      • 1 month ago
        Anonymous

        Fibrox handle is fricking awful, and great for learning poor technique and forming bad habits.

        • 1 month ago
          Anonymous

          Seconding this. Wa handle is best with proper form. You don't need anything more.

        • 1 month ago
          Anonymous

          lmao imagine having tiny hands, must suck ass

          • 1 month ago
            Anonymous

            I have big ass hands and >8" wrists. Enjoy your shitty handle and bad habits.

            • 1 month ago
              Anonymous

              lol okay buddy, you've got yuge hands uh huh, for sure

              • 1 month ago
                Anonymous

                Why would I lie about something so insignificant?

              • 1 month ago
                anonymouse

                I had to check . that is huge .

              • 1 month ago
                Anonymous

                I hate seeing bits of anons' bodies and being reminded that you're all actually trolls and goblins and such

              • 1 month ago
                Anonymous

                https://i.imgur.com/KVofPM7.jpg

                I had to check . that is huge .

                These would /b/ dramatically different photos on other boards.

              • 1 month ago
                anonymouse

                I didn't even think of that when I posted . I'm old 🙁

              • 1 month ago
                Anonymous

                I'll bet I'm older
                t.1971

              • 1 month ago
                anonymouse

                I watched moon landings in school.

              • 1 month ago
                Anonymous

                >1969
                Nice

              • 1 month ago
                Anonymous

                On DVD? I prefer netflix tbqh

              • 1 month ago
                Anonymouse

                No , live broadcast . As young school children we were fascinated by the moon buggies .

              • 1 month ago
                Anonymous

                lmao so you hate normal handles because you can't grip them with your pudgy little sausages

              • 1 month ago
                Anonymous

                My fingers are pretty long in addition to being thick. They're long enough to wrap around my wrists and I can palm a basketball. Fibrox handles are fricking shit.

              • 1 month ago
                Anonymous

                Having long fingers doesn't make them less fat, fatty

                Diabetes also affects your ability to grip things effectively

              • 1 month ago
                Anonymous

                I'm not fat either, I just spend a decade gripping onto things really really hard, and I have the genetics for it.

              • 1 month ago
                Anonymous

                >I'm not fat I'm just moronic

              • 1 month ago
                Anonymous

                I'm neither, fibrox handles are shit and anyone that's used an actually well made knife will hold the same opinion.

              • 1 month ago
                Anonymous

                You literally posted a picture of your fat hands you fat moron

              • 1 month ago
                Anonymous

                I have very big hands but I'm not fat. Maybe if you did any physical activity besides lifting your dino tendies to and from the microwave you could understand how people can be different sizes and not be fat.

              • 1 month ago
                Anonymous

                Okay fatty

              • 1 month ago
                Anonymous

                moronic fatty.

                Fat.

                fatso

                https://i.imgur.com/Ab8D9hP.jpg

                t. picrel

                Cope from a bunch of couch potatoes lmao

              • 1 month ago
                Anonymous

                Okay fatty

              • 1 month ago
                Anonymous

                I'm statistically leaner than you lmao

              • 1 month ago
                Anonymous

                Okay fatty

              • 1 month ago
                Anonymous

                Cope harder little guy

              • 1 month ago
                Anonymous

                Okay fatty

              • 1 month ago
                Anonymous

                Cope harder little guy

              • 1 month ago
                Anonymous

                moronic fatty.

              • 1 month ago
                Anonymous

                Fat.

              • 1 month ago
                Anonymous

                fatso

              • 1 month ago
                Anonymous

                t. picrel

              • 1 month ago
                Anonymous

                >Fibrox handles are fricking shit.
                >I can palm a basketball
                remember they're designed with human hands in mind not gargantuan paws

              • 1 month ago
                Anonymous

                lmao it looks like you've got bee stings on all your fingertips how do you even pick things up lol

                Post your knife grip I have to see this

              • 1 month ago
                Anonymous

                Here you go, I grip my knives like a normal person.

              • 1 month ago
                Anonymous

                lol fat

              • 1 month ago
                Anonymous

                Okay fatty

                >I have tiny hands that means anon is fat!

              • 1 month ago
                Anonymous

                Okay fatty

              • 1 month ago
                Anonymous

                >posts picture of finger fat bulging out around ring
                >claims to not be fat
                Okay fatty

              • 1 month ago
                Anonymous

                lmao my hands are at least an inch bigger than that and I'm also not fat, fibrox is comfy

              • 1 month ago
                Anonymous

                How's the leprosy treatment going?

              • 1 month ago
                Anonymous

                What pairing knife is that?

              • 1 month ago
                Anonymous

                Wusthof 8" classic Ikon

              • 1 month ago
                Anonymous

                8''?! no way it looks tiny.
                you must be REALLY BIG anon.

              • 1 month ago
                Anonymous

                4 U

      • 1 month ago
        Anonymous

        That anon must be a midget

    • 4 weeks ago
      Anonymous

      I am a real sized man and the victorinox is the only handle that actually fits without slipping or being sloppy. I have found cheap farberware that's similar. I could see the frustration of a tiny hand not being able to grasp firmly the entire handle. That's why it's good there are a variety of knives. Blade quality is paramount, but comfort and ease is essential. Small handles are good fit tiny hands. Maybe we should consider these things instead of being harsh to others and discuss potentialities instead of reacting to our own insecurities.

      • 4 weeks ago
        Anonymous

        Thank you for pointing my insecurities my mighty alpha male but everybody on this website is lame as is humanly possible, you and me included. Since you can neither provide arguments nor alternatives to my post please stop bothering everyone and go have a nice day.

  2. 1 month ago
    Anonymous

    I use Global knives at home
    >in b4 "go back to the 90's boomer"

    • 1 month ago
      Anonymous

      I use my Global knives at work and at home, truly the best quality brand I've used.

      https://i.imgur.com/2AfK17s.png

      Spotted a deal to get a 'Global G2' for €80 instead of €110 because of a botched engraving, good deal?

      100% worth if its unused.

  3. 1 month ago
    Anonymous

    Wusthof classic.
    Also, this thread will devolve into a monkey-shit-fight quickly. The weebs will talk about 50,000 folds, then some dumb shit about bolsters, then the master metalsmiths will argue over carbon versus stainless. And it will all be the fault of da jooz, somehow.

    • 1 month ago
      Anonymous

      >this thread will devolve into a monkey-shit-fight quickly. The weebs will talk about 50,000 folds, then some dumb shit about bolsters, then the master metalsmiths will argue over carbon versus stainless. And it will all be the fault of da jooz, somehow
      you say that like it's a bad thing

    • 1 month ago
      Anonymous

      Hey spoiler that next time

    • 1 month ago
      Anonymous

      Wusthof is the single most overrated and overpriced knife manufacturer you can buy.

    • 1 month ago
      Anonymous

      MAC is decent, but I recommend the 7.25" version instead of the one in your pic.

      The carbon knife thread

      [...]

      has devolved into communism bashing lol.

      https://i.imgur.com/O50EP5s.png

      Which style do you guys like? I've only ever used western.

      Tried a bunch and prefer Western-style shapes/handles with Japanese steel/blade.

      • 1 month ago
        Anonymous

        >A contender appears

        • 1 month ago
          Anonymous

          I just hate Kai corp knives so much aesthetically

    • 1 month ago
      Anonymous

      With you until the last point which is actually true.

    • 1 month ago
      Anonymous

      >Wusthof classic.
      handlet detected
      t. proud member of the Zwilling masterrace

  4. 1 month ago
    Anonymous

    Look for a knife shop near you that also offers sharpening services if you're not willing to invest in the equipment, and learn to sharpen it yourself.

  5. 1 month ago
    Anonymous

    Either learn to sharpen correctly, not with a honing rod and not with a pull-through device, or else buy some cheap piece of shit Victorinox and replace it when it gets dull. You'll never get anything more out of a knife costing more than that.

  6. 1 month ago
    Anonymous

    some rough piece of shit like this for ~$100 and a few stones (grits something like 400, 1000, 3000)

    laying out the money to get some stones is more important than getting a fancy knife.

    the cheap forged knives that look like gardening tools are better because you won't stress about fricking up the appearance when you thin it, whereas putting new scratches on a knife with uniform machining marks on the steel looks awful

    • 1 month ago
      Anonymous

      >some rough piece of shit like this for ~$100
      Is that brand known for being crap? What kind of grind does it have? Any problems with the heat treat?

      • 1 month ago
        Anonymous

        >Is that brand known for being crap?
        It's from the Tosa region, they have a reputation for making some pretty rough implements. You can tell a lot just from looking at it in the picture. And from my own experience owning a knife from Tosa, the heat treatment will probably be nothing special.

        But it's a reasonably hard carbon steel at a very low price. The grind will need some work which you can do yourself if you have free time and the appropriate stones to do so. You can improve it a lot with your own effort, and since it isn't finely finished you won't necessarily make it uglier by doing so.

        If you "value your time" and wouldn't enjoy working on your knife, then it's not really a good value, and you'd be better served spending more on a knife that is finished properly. But since you'll have to sharpen your own knives at some point anyway you might as well learn to love the stones.

        • 1 month ago
          Anonymous

          >You can tell a lot just from looking at it in the picture.
          How?

          • 1 month ago
            Anonymous

            Huge grind marks not cleaned up, pre made laminated steel, very rough choil rounding, decent-ish spine rounding.

            They make them fast to bring the price down with minimal fit and finish. In sime ways it is better than munetoshi, but I bet the munetoshi grind/geometry is better.

        • 1 month ago
          Anonymous

          >some rough piece of shit like this for ~$100
          Is that brand known for being crap? What kind of grind does it have? Any problems with the heat treat?

          I will kindly suggest munetoshi if you want to spend a few more bucks. The hest treat is tougher than usual for white steel, and his knives have a very good grind on them.

      • 1 month ago
        Anonymous

        >what kind of grind does it have
        Likely the cheapest one they could put on it. I expect it's bulky at the tip, wedges badly, and when you go to thin it you'll find there are dramatic high and low areas in the bevel

        [...]
        I will kindly suggest munetoshi if you want to spend a few more bucks. The hest treat is tougher than usual for white steel, and his knives have a very good grind on them.

        The great thing about a cheapo forged knife is you can put as much effort into it as you want and it will always still feel like a beater that you don't need to sweat about too much. Plus the shittier it starts out, the more you can improve it, so every time you pick it up you feel a little proud of yourself. Moritaka, though more expensive, is the same idea. It's a work-in-progress that you have to finish yourself

        Munetoshi knives have a (semi-)completeness to them which imo is less fun. They seem like great knives out of the box. Which I guess is nothing to complain about.

        • 1 month ago
          Anonymous

          Huge grind marks not cleaned up, pre made laminated steel, very rough choil rounding, decent-ish spine rounding.

          They make them fast to bring the price down with minimal fit and finish. In sime ways it is better than munetoshi, but I bet the munetoshi grind/geometry is better.

          >Is that brand known for being crap?
          It's from the Tosa region, they have a reputation for making some pretty rough implements. You can tell a lot just from looking at it in the picture. And from my own experience owning a knife from Tosa, the heat treatment will probably be nothing special.

          But it's a reasonably hard carbon steel at a very low price. The grind will need some work which you can do yourself if you have free time and the appropriate stones to do so. You can improve it a lot with your own effort, and since it isn't finely finished you won't necessarily make it uglier by doing so.

          If you "value your time" and wouldn't enjoy working on your knife, then it's not really a good value, and you'd be better served spending more on a knife that is finished properly. But since you'll have to sharpen your own knives at some point anyway you might as well learn to love the stones.

          >Likely
          >I expect
          Do any of you actually own the knife in question?

          • 1 month ago
            Anonymous

            I own a few munetoshi knives, but not that one in the pic. I was just commenting on what I saw in the knife.

            • 1 month ago
              Anonymous

              I'm referring to the Tosa knife.
              https://bernalcutlery.com/products/tosa-tsukasa-210mm-wa-gyuto-shirogami-1-d-ho-horn

              • 1 month ago
                Anonymous

                Yes, I know. That guy asked what you can tell from the looks of that knife, and I described exactly that.

              • 1 month ago
                Anonymous

                If you own a Munetoshi, then shouldn't you know that "looks" are irrelevant?

              • 1 month ago
                Anonymous

                It depends because fit and finish may be more important than performance for some people. For your average at home cook looking to spend less than 50 bucks I will usually recommend to just hold a bunch of different knives and pick the one that feels most comfortable, conpletely disregarding steel type.

              • 1 month ago
                Anonymous

                ...no?

                Munetoshi knives look noticeably better in multiple ways which immediately signal many positive qualities.

                If you really think this and aren't just trolling then your visual sense for knives is poorly developed and you need to look at more knives

              • 1 month ago
                Anonymous

                >Munetoshi knives look noticeably better in multiple ways which immediately signal many positive qualities.
                Such as?
                >If you really think this and aren't just trolling then your visual sense for knives is poorly developed and you need to look at more knives
                Why attack me? You're the one who can't explain herself.

          • 1 month ago
            Anonymous

            I own a similarly-priced knife from the same region made of the same steel, and it has many visual similarities with the knife in the pictures. Is that not enough to make some educated guesses?

        • 1 month ago
          Anonymous

          Too much knife autism for me but love it for you.

  7. 1 month ago
    Anonymous

    Which style do you guys like? I've only ever used western.

    • 1 month ago
      Anonymous

      having used both a lot I think Japanese is better

      But as for blade shapes it's kind of a false distinction. The real difference is in French vs. German profile. Japanese knives can go either way, although more commonly French.

    • 1 month ago
      Anonymous

      The top isn't even the "western style" it's specifically a German style. The French style is closer in profile to a gyuto. Also bolsters like in the western style suck and should always be avoided. Having used western knives for the last 10 years and Japanese knives starting the last 2 years I've definitely started enjoying Japanese knives before.

    • 1 month ago
      Anonymous

      i use japanese because i prefer push/pull and tip-work rather than rocking, and it feels weird to use a western-style double-bevel at this point.
      that being said

      https://i.imgur.com/hDrnZ92.jpg

      What are the better brands for a home chef (i.e. affordable but good for the price)?

      vic fibrox or tojiro dp are probably good for at-home stuff. i don't even cook at home anymore, i have a kit full of expensive japanese tools for work. they charge out the ass for left-handed stuff, doesn't matter which smith shop at that point.

      • 1 month ago
        Anonymous

        You only use single bevel knives? How do you cut thicker stuff??

        • 1 month ago
          Anonymous

          I don't. If it's too thick for the knife it's not worth cutting.

          • 1 month ago
            Anonymous

            Carrots aren't worth cutting? Are you using the flat side against the vegetable, or the blade road side? The forced curving while slicing annoys me too much to use single bevels for anything but meat, and practicing katsuramuki when I feel like larping as a fancy sushi chef.

  8. 1 month ago
    Anonymous

    Using magnetic holders dulls the knife

    • 1 month ago
      Anonymous

      w-WHAT?

    • 1 month ago
      Anonymous

      w-WHAT?

      Only if you have a metal/ceramic/other hard surface one and you lift them off/place them down badly, so the blade edge is getting banged up.

  9. 1 month ago
    Anonymous

    stop thinking that brands are real things. it's metal. it doesn't even have any moving parts.

  10. 1 month ago
    Anonymous

    yes I put my knives in the dishwasher

  11. 1 month ago
    Anonymous

    Brands aren't really important for knives
    As long as a knife is forged and has a full tang it will cut well and last a while
    Just buy any $30 knife you like on Amazon and a $20 whetstone to keep it sharp

  12. 1 month ago
    Anonymous

    Spotted a deal to get a 'Global G2' for €80 instead of €110 because of a botched engraving, good deal?

    • 1 month ago
      Anonymous

      Good deal, maybe not ideal for home cooking though. It's a fairly heavy knife so you're naturally going to put more force behind your cuts and that's a problem if you don't have solid knife skills. You need to cut VERY SLOWLY. It's very sharp and if you're already compensating for the weight in your knife strokes and slip, I'm telling you you're going to lose a finger lol.

  13. 1 month ago
    Anonymous

    Tramontina

  14. 1 month ago
    Anonymous

    [...]

    >it had a very wedge-y edge geometry,
    How is food release? A Munetoshi wedges in thick carrots, but basically nothing you can cut with it will stick to it (except garlic, frick cutting raw garlic).

    • 1 month ago
      Anonymous

      It's pretty good for things that tend to stick, I'd give it like an 8/10 or so.

      • 1 month ago
        Anonymous

        [...]
        >it had a very wedge-y edge geometry,
        How is food release? A Munetoshi wedges in thick carrots, but basically nothing you can cut with it will stick to it (except garlic, frick cutting raw garlic).

        Did you get one off a recommendation from ck? Glad you guys like them because I'm always shilling them. Hah.

        • 1 month ago
          Anonymous

          I'm

          >some rough piece of shit like this for ~$100
          Is that brand known for being crap? What kind of grind does it have? Any problems with the heat treat?

          . I'm literally asking about the Tosa knife because I don't know much about it.

          I have a Munetoshi, which I've had since 2017. Not sure if Culinaly was talking about these knives back then, but it has a very good convex grind that promotes food release. It's thin behind the edge, then bulges out, and becomes slightly thinner just above the bulge. The rough kurouchi/nashiji finish on the knife has less surface area and food doesn't really adhere to that kind of finish, as it does to a polished knife.

          Munetoshi knives do wedge in hard foods, though, which is the downside of convex grinds. I always see people on Culinaly talking about how they "reprofiled" their Munetoshi, and I cringe every time I read that, knowing that they just ruined a very good workhorse profile to have a more basic, flat grind.

        • 1 month ago
          Anonymous

          I didn't but I saw it on bi-annual sale for one of the knife shops I follow closely, and snagged one since I was looking for a utility/petty knife at that size. I also wanted to get a shirogami knife to add to my kit, so it ticked all the boxes. For like $80 and a couple of hours of elbow grease I'm super happy with the purchase.

  15. 1 month ago
    Anonymous

    I make my own knives in the garage.

    • 1 month ago
      Anonymous

      Do you heat treat your own steel? My old man does, made a rudimentary forge and all. Keeps him out of trouble.

    • 1 month ago
      Anonymous

      Based. Post knife? I do the same, but I've been taking a break from it for reasons.

      I'm [...]. I'm literally asking about the Tosa knife because I don't know much about it.

      I have a Munetoshi, which I've had since 2017. Not sure if Culinaly was talking about these knives back then, but it has a very good convex grind that promotes food release. It's thin behind the edge, then bulges out, and becomes slightly thinner just above the bulge. The rough kurouchi/nashiji finish on the knife has less surface area and food doesn't really adhere to that kind of finish, as it does to a polished knife.

      Munetoshi knives do wedge in hard foods, though, which is the downside of convex grinds. I always see people on Culinaly talking about how they "reprofiled" their Munetoshi, and I cringe every time I read that, knowing that they just ruined a very good workhorse profile to have a more basic, flat grind.

      Very nice. Yeah, I use one of his petty knives most often just because I like small knives. I recently purchased one of those unpolished bloomery iron clad kiritsuke petties, and I've been working on and off to polish it with jnats for almost the entire process. I used a 400 and 800 grit diamond to even out the profile, but after that I'm going all natural for the besr possible finish. Really nice little knife.

      • 1 month ago
        Anonymous

        you didn't happen to lose a finger did you?

        • 1 month ago
          Anonymous

          Thankfully no. I have cut myself a couple times when polishing on stones, but nothing too serious.

  16. 1 month ago
    Anonymous

    this...Kai wasabi 8'' chef knife. I fricking love it, its been my main work and at home knife for damn near 10 years now. It's only 40 dollars but surprisingly get the job done, keeps a edge for a long time and easy to sharpen. I usually just buy a new one every year and gift my old one to friends/family/the restaurant. Also, its super light weight and after using the "rounded" handle (it does have a slight bezzle for right handers) but barely noticeable. umm yeah AFter using it for so many years if i ever use someones big ass heavy german knife I can't stand it. I could cut things fore HOURS with this knife. give it a shot man...really.

    • 1 month ago
      Anonymous

      advertising bot?

  17. 1 month ago
    Anonymous

    Victorinox are cheap as chips.

  18. 1 month ago
    Anonymous

    ^

  19. 1 month ago
    Anonymous

    I use these :3

  20. 1 month ago
    Anonymous

    How are Wolfgang knives? My mom was a chef and when she died I took the knives. My girlfriend's mom stayed with us for a bit and fell in love with them but I didn't think they were anything special. My mom wasn't exactly the sharpest. Get it?

  21. 1 month ago
    Anonymouse

    I'm happy with my Wusthof Gourmet knives . They're light , easy to sharpen , hold an edge well , but are a bit more spendy than some of the bargain knives .

  22. 1 month ago
    Anonymous

    [...]

    >>>/c/
    Wrong board
    Wrong board
    >>>/e/

    >>>/h/
    Wrong board
    >>>/r/
    >>>/d/
    >>>/e/
    >>>/r/

    • 1 month ago
      Anonymous

      >cope harder about not being fat?
      that's moronic fatty

      • 1 month ago
        Anonymous

        But I'm not fat
        Cope harder little guy

        • 1 month ago
          Anonymous

          you shouldn't care so much about that anon and your weight. obesity is not taboo anymore.
          beauty comes in all sizes.

          • 1 month ago
            Anonymous

            I mean I was *technically* obese by BMI for a while, but was ~17% bodyfat, which was probably lower than you are now.
            So cope harder little guy.

            • 1 month ago
              Anonymous

              >statistically
              >technically
              lmao

            • 1 month ago
              Anonymous

              >probably
              Okay fatty

              • 1 month ago
                Anonymous

                >statistically
                >technically
                lmao

                >bigger than you
                >leaner than you
                Cope harder little guys

              • 1 month ago
                Anonymous

                >bigger than you
                Weird flex but okay fatty

              • 1 month ago
                Anonymous

                You must be really fricking fat if you still think I'm fat even though I'm leaner than you

  23. 1 month ago
    Anonymous

    [...]

    Cope harder little guy

    • 1 month ago
      Anonymous

      >little guy
      Okay fatty

    • 1 month ago
      Anonymous

      >cope harder about not being fat?
      that's moronic fatso

      • 1 month ago
        Anonymous

        [...]

        >little guy
        Okay fatty

        Little guys upset about their guts sticking out over their waist lmao

        • 1 month ago
          Anonymous

          Okay fatty

        • 1 month ago
          Anonymous

          Okay fatty

  24. 1 month ago
    Anonymous

    So anyway fibrox is based, and victorinox is good value for money. Every once in a while I think about springing for something nicer but I have a hard time justifying it because what I've got is such a workhorse and I don't have to feel bad about my mediocre sharpening skills because if I ever manage to fully mess the fricker up it's cheap as hell to replace.

  25. 1 month ago
    Anonymous

    >admits to being too moronic to use a knife widely considered one of the best for general use among industry professionals and home cooks
    >claims the handle is bad "because my hands are big and I grip things hard, but I'm not fat or moronic"
    >posts pictures of his clearly bulbous fat fingers
    >spends two full days coping and seething that everyone else is both tiny and fat and he's not and that's why the knife is bad and he's definitely not moronic
    holy kek, what a thread

    • 1 month ago
      Anonymous

      Okay fatty

      Okay fatty

      Cope harder little guys lmao

      • 1 month ago
        Anonymous

        Okay fatty

  26. 1 month ago
    Anonymous

    Hey fatschizo genuine question, but if you've just got really yuge hands like you claim and everyone else has tiny little ones compared to you and you say the fibrox handle is bad because you can't grip it right, then you do realize that it's you who is the outlier and that doesn't mean shit for its quality for everyone else right?

    Also you're fat lmao

    • 1 month ago
      Anonymous

      I'm not fat lmao. I'm not saying I can't grip it properly I'm saying it's shit because it teaches bad habits because the average person won't grip it properly. It's not meant to be pinch gripped it's meant to be gripped at the handle, which is shit.

      lmao my hands are at least an inch bigger than that and I'm also not fat, fibrox is comfy

      Prove it

      >posts picture of finger fat bulging out around ring
      >claims to not be fat
      Okay fatty

      Okay fatty

      Cope lmao

      • 1 month ago
        Anonymous

        Okay fatty

      • 1 month ago
        Anonymous

        Okay fatty

      • 1 month ago
        Anonymous

        It works for both grips perfectly fine you moron, also there are times you want to grip the full handle instead of pinching depending on the task. It really just sounds like you've got nerve damage.

        • 1 month ago
          Anonymous

          Those tasks are so few and far between it's a garbage argument, and the average new knife owner is not going to grip it properly.

      • 1 month ago
        Anonymous

        >cope about not being fat?
        that's moronic fatso

      • 1 month ago
        Anonymous

        This is a fact. The vic handle sucks, and absolutely leads to bad form. Pinch grip and a wa handle is best.

      • 1 month ago
        Anonymous

        >Prove it
        lmao no thanks, unlike you I don't have a pathological need to convince people on the Internet that I'm not fat, on account of not being fat.

        • 1 month ago
          Anonymous

          Okay fatty

          • 1 month ago
            Anonymous

            pro tip: people who are not fatties don't care to be called fatty, fatty

            • 1 month ago
              Anonymous

              Okay fatty

              • 1 month ago
                Anonymous

                I am *technically* obese by BMI but i pretend not to be for mental peace and sanity.

              • 1 month ago
                Anonymous

                BMI is moronic, but a sedentary fatty like yourself wouldn't understand

              • 1 month ago
                Anonymous

                >BMI is moronic
                Not the only thing to be moronic by the looks of it.

                I'm proud to be fat. You can't fatshame me little guy.

              • 1 month ago
                Anonymous

                Okay fatty

              • 1 month ago
                Anonymous

                ;___;

              • 1 month ago
                Anonymous

                >Okay fatty
                Thanks bro.
                A proud one for the matter.
                Everyday i aspire to grow even bigger.
                Little guy.

      • 1 month ago
        Anonymous

        based fatso telling it like it is. victorinox handle is shit

  27. 1 month ago
    Anonymous

    I'm just saying if you can't pinch grip the fibrox then you're either moronic or disabled

  28. 1 month ago
    Anonymous

    >thread's asking exactly what I want to know
    >open thread
    >homosexuals flirting with some fat moron
    I fricking hate you Mongoloids.

    • 1 month ago
      Anonymouse

      Many of us don't play well with others . It's why I can't stay away .

    • 1 month ago
      Anonymous

      The serious advice in this thread is very decent. Victorinox, Wusthof, Zwilling, WMF and Global are all very good brands. The remarks about Victorinox at the start of the thread are correct. Get a proper, big chef's knife. You'll feel clumsy for a month, maybe 2. From then on everything becomes way easier, faster and more accurate.

      • 1 month ago
        Anonymous

        >Get a proper, big chef's knife. You'll feel clumsy for a month, maybe 2.
        Can confirm. No matter how much of a pussy you think you are, you will eventually be kicking yourself that you got a 210 when you should have got a 240. And a 180 or a santoku is a woman's knife, period.

  29. 1 month ago
    Anonymous

    I use Victorinox. They're all chipped but still get the job done.
    I'm too lazy to use stones for sharpening.
    The pull-through sharpeners aren't performing as well as I'd like.
    Is a 60€ electric sharpener good enough for Victorinox knives and something higher end?

    • 1 month ago
      Anonymous

      The current pull-through sharpener in question.

    • 1 month ago
      Anonymous

      Shapton 1.5k kuromaku whetstone for 50 bucks. Just spend an hour learning and it will do a better job and last you a lifetime.

      • 1 month ago
        Anonymous

        And how often do I need to sharpen the knives?
        i.e. how do I know when it's time?

        • 1 month ago
          Anonymous

          You press the edge of the knife against your nail at a 60ish degree angle. If it doesn't catch your knife could use a touch up.

          If you get a honing rod you should only need a sharpening every 3 months with a vic.

          • 1 month ago
            Anonymous

            I have a Victorinox honing rod. I also have a whetstone (I think it's from King).
            It's all a pain in the ass to use.

            • 1 month ago
              Anonymous

              Shapton kuromaku stones are splash and go. Kings need soaking time.

    • 1 month ago
      Anonymous

      https://i.imgur.com/yLDASqP.png

      Can I keep my knives sharp with some gadget like this or do I need those fancy stones and shit?

      Pic related is what I use, which is personally the sweet-spot in terms of performance for effort and price.
      However, a whetstone or diamond stone is the most cost-effective if you practice sharpening often.

      • 1 month ago
        Anonymous

        Are chef's choice electric sharpeners any good? Which are you using?

        Will these sticks get rid of chips?

        • 1 month ago
          Anonymous

          I have a Trizor XV. Works great.

        • 1 month ago
          Anonymous

          Using a whetstone is not difficult at all, and it is difficult to really frick your knife with one. Just do the right thing...

          • 1 month ago
            Anonymous

            sharpening tool on a hard rock: human technology 101, too scary for average Culinaly user

            • 1 month ago
              Anonymous

              He spent longer looking for an alternative to a whetstone than it would have taken for him to learn how to use one. Sad!

              • 1 month ago
                Anonymous

                STOP TRYING TO FORCE EVERY SINGLE ANON WHO ASKS ABOUT DECENT CHEAP KNIVES TO CARE ABOUT YOUR AUTISTIC WAPANESE HOBBY

                FOR MOST OF THE WORLD A KNIFE IS A CHEAP PIECE OF METAL WITH A HANDLE THAT IS SHARP ENOUGH TO CUT A TOMATO SKIN, IT'S NOT THAT FRICKING DEEP BRO

              • 1 month ago
                Anonymous

                Stoooop yelling! Sharpening a knife is not Japanese thing. It is a basic b***h take care of your tools like a real one kinda thing.

              • 1 month ago
                Anonymous

                In the real world a $20 gadget that just works to give you a new edge on your knife is realistically all anyone needs. We don't all mentally inhabit a Studio Ghibli movie where everyone practices wholesome chungus ancient arts and crafts and each precious tool is a treasured family heirloom. I don't need to become one with the tradition of my great-great-grandfathers by putting iron to the stone or whatever. I just need my knife to cut a fricking tomato

              • 1 month ago
                Anonymous

                It’s autism that takes far too much time and effort each time to be worth it over a cheap sharpener unless you enjoy it.

              • 1 month ago
                Anonymous

                In the real world a $20 gadget that just works to give you a new edge on your knife is realistically all anyone needs. We don't all mentally inhabit a Studio Ghibli movie where everyone practices wholesome chungus ancient arts and crafts and each precious tool is a treasured family heirloom. I don't need to become one with the tradition of my great-great-grandfathers by putting iron to the stone or whatever. I just need my knife to cut a fricking tomato

                Takes me 2 minutes. Stop it with the cope you big babies. You USELESS and OBESE babies.
                Cavemen were smarter, more dextrous, more focused, and more capable than you. They also made less gay excuses. Think about that for a second.

        • 1 month ago
          Anonymous

          If using stones is beyond you, get a worksharp. Not completely idiot-proof, but close.

          • 1 month ago
            Anonymous

            Those destroy your temper even when used carefully. Powered and uncooled abrasives will always do that to the apex of your knife. There's also something called surface tempering.

            Stick with water and a whetstone. You have to learn how to use both anyways...

          • 4 weeks ago
            Anonymous

            If using stones is beyond you, you are mentally disabled

        • 1 month ago
          Anonymous

          The Lansky, and similar round ones from Idahone/A.G. Russell, can fix chips smaller than the rods' diameter.
          Spyderco's triangular sticks would work on even larger ones, in fact it can be configured as a makeshift stone too.

          https://i.imgur.com/p6zgVxl.jpg

          If using stones is beyond you, get a worksharp. Not completely idiot-proof, but close.

          Yeah, hard to frick up with that unless you're purposefully trying to ruin the temper or are legitimately handicapped.

  30. 1 month ago
    Anonymous

    i just want a JAPANESE STYLE knife with WOODEN HANDLE preferrably with JAPANESE MOONRUNES ENGRAVING that will look cool on my MAGNETIC KNIFE HOLDER
    is this too much to ask?

    • 1 month ago
      Anonymous

      No.

  31. 1 month ago
    Anonymous

    Can I keep my knives sharp with some gadget like this or do I need those fancy stones and shit?

    • 1 month ago
      Anonymous

      Yes don't listen to the fat moron.

    • 1 month ago
      Anonymous

      If you never chip your knife they will work fine for cheap knives. They will worsen the chip overtime. They will eventually ruin the blade profile due to uneven sharpening as well. Not a big deal with a cheap knife. The edge retention will be somewhat lower than a whetstone as well.

      You need a stone to properly remove any sort of edge damage.

    • 1 month ago
      Anonymouse

      I really like stones , but that's haw I learned how to sharpen knives and I enjoy using them .

      • 1 month ago
        Anonymous

        Based and ark pilled.

        • 1 month ago
          Anonymouse

          I really like the stones I got from Dan's .

          • 1 month ago
            Anonymous

            I got some hard arks, but they are too slow for me, and I don't really like the feedback.

            I'm more of a jnat kinda guy. I would suggest trying one, but I know you are content with your setup already!

      • 1 month ago
        Anonymous

        >3 packs of shrooms
        What are you making?

    • 1 month ago
      Anonymous

      There's basically four tiers of knife sharpening. There's a manual pull-sharpener like your picrel, then there's a good electric sharpener, then there's whetstones, then there's having your knives professionally sharpened. I bought and use an electric sharpener. It gives me what I feel are great results for very little work, to the point where it sits in my cabinet almost all the time and I only take it out like twice or three times a year. I've had my knives professionally sharpened before and it's fantastic, but I can't be bothered to take them to the guy and then pick them up the next day. My electric doodad gets me 90% of the way there quickly and conveniently.

      • 1 month ago
        Anonymous

        Most of the time professional sharpeners will use powered and uncooled abrasives like a belt grinder. This will damage the temper on your knife, and make it dull faster. A win win for the sharpener. Always ask a sharpening service what they use or if their machines are water cooled. If they are not water cooled PASS.

        Sharpening your own knives by hand can quickly become better quality than almost all professional services, and you will quickly start saving money.

      • 1 month ago
        Anonymous

        >then there's having your knives professionally sharpened.
        unless I am paying a professional sharpener to live in my house and be ready at a moment's notice to sharpen any knife that I hand to him, I do not see any great advantage to having knives professionally sharpened.

    • 1 month ago
      Anonymous

      You should WANT the stones. Nobody who got the stones ever went back to gizmos

      • 1 month ago
        Sage

        Meh. There's a lot of overpriced bullshit out there. I've got a couple shaptons I can sell you.

        • 1 month ago
          Anonymous

          I should clarify, I'm not saying nobody ever bought the wrong stones. I had a stone that required almost a half hour of soaking before use, replaced it with one that didn't need that and never used it again. I should have bought splash-and-go in the first place.

          But if you actually went back to gizmos then that sucks dude

          • 1 month ago
            Anonymous

            Some of the gizmos aren't that bad for a quick wire edge, maybe don't dismiss them so easily, chief. $30 two sided stones are probably the most common thing I've seen and there's a reason lol.

            • 1 month ago
              Anonymous

              Most people don't really think that a quality stone like a shapton will nake that much of a difference. Multiple people have stated their dislike for stones that require soaking.

              When I first started sharpening i got a 30 dollar double sided stone, and that thing sucked so bad. Slow, uneven grit, took ages to soak, etc. If you aren't going to do chip repair the 1.5k shapton kuromaku is all you need.

    • 1 month ago
      Anonymous

      Is there anything better than these for sharpening scissors?

  32. 1 month ago
    Anonymous

    Kiwi is the forever and objective best answer to this question. Less than $15 for a set. Razor sharp. Use a crappy pull through sharpener if you want and when they wear out just replace them. Kino

    • 1 month ago
      Anonymous

      I've heard they're super thin too which to be honest is what you want for home cook knives. Cutting things in the kitchen isn't going to be fun no matter how sharp your knife is if it's a thick hunk of metal.

      • 1 month ago
        Anonymous

        Knives that are too thin usually have issues with food sticking to them. People like Jap knives because of their ability to release every slice of vegetable that you cut with it, as soon as you lift the knife off the board. It annoys me that every single western brand uses a full flat grind, with no consideration to food release.

        • 1 month ago
          Anonymous

          >It annoys me that every single western brand uses a full flat grind
          I thinned out my parents' cutco chef knife which had a dramatic hollow grind but was nonetheless thick behind the edge. Now with just a hint of the original hollow grind remaining it cuts pretty well and food doesn't stick to it at all

  33. 1 month ago
    Anonymous

    Let me guess. You need more?

    • 1 month ago
      Anonymous

      Have you considered cleaning your weeb knives?

      • 1 month ago
        Anonymous

        Nope. The small one was used shortly before taking pic, and the right is just a little dusty. No biggie in my world.

  34. 1 month ago
    Anonymous

    If I had to start over from scratch right now this is what I'd buy. I wouldn't spend less than this

    • 1 month ago
      Anonymous

      >OP asks for affordable
      >"$500 + shipping, minimum."
      Kill weeaboos

    • 1 month ago
      Anonymous

      >Bernal no longer carries Dao Vua knives
      Maybe I'll look into buying something from them sometime.

      • 1 month ago
        Anonymous

        dao vua is so funny to me that I almost wonder whether I need to buy one while they're still around

        • 1 month ago
          Anonymous

          If I could snag one for like $10-20 I'd buy one just to have it, but frick spending $50+ on one of those trash knives.

          • 1 month ago
            Anonymous

            on the other hand what if they go extinct and you no missed the opportunity to snag an artifact of the 2010s when knife retailers were so not racist that "Vietnamese hand-forged knives" sounded fine to them

  35. 1 month ago
    Anonymous

    How come none of you saami adjacent frickers have made puukko inspired cooking knives yet?

  36. 4 weeks ago
    Anonymous

    Since OP never actually said "knife" but just asked about brands for home chefs, I'll say: get some of those cheap Kuhn Rikon peelers, they're great

  37. 4 weeks ago
    Anonymous

    Just got the Trizor XV today and I'm blown away by how easy it is to use and how sharp the knives are.

  38. 4 weeks ago
    Anonymous

    global knives are good but pretty cheap

  39. 4 weeks ago
    Anonymous

    Is there any reason why i might want to have a normal knife when i already have a santoku?

    • 4 weeks ago
      Anonymous

      longer edge means easier meat slicing, larger blade makes large melons and such easier, etc

      also two knives means one can be a beater while the other is kept much sharper for when you need that

  40. 4 weeks ago
    Anonymous

    spent another hour thinning my tosa knife some more today

    stilll can't quite hit a couple of those low spots, there's a brutal low spot at the heel of the knife on one side

    it's starting to look pretty good though. no picture

  41. 4 weeks ago
    Anonymous

    Anyone try one of these?
    I've been thinking of getting one and upgrading from a gifted pull through sharpener.

    • 4 weeks ago
      Anonymous

      I've used them, they're better than nothing but like most gizmo-tier sharpeners they are severely limited in what you can do with them

    • 4 weeks ago
      Anonymous

      Tried and it's decent, but it's not worth the premium unless you sharpen a lot of serrated knives, pic related or

      https://i.imgur.com/CHXnXQf.jpg

      [...]
      Pic related is what I use, which is personally the sweet-spot in terms of performance for effort and price.
      However, a whetstone or diamond stone is the most cost-effective if you practice sharpening often.

      are better value.
      The Spyderco Gauntlet is also cheaper and for maintenance sharpening you don't need the brown/coarse rods, just the fine rods are enough.

      • 4 weeks ago
        Anonymous

        Oops, meant

        https://i.imgur.com/235eSlZ.jpg

        The Lansky, and similar round ones from Idahone/A.G. Russell, can fix chips smaller than the rods' diameter.
        Spyderco's triangular sticks would work on even larger ones, in fact it can be configured as a makeshift stone too.

        [...]
        Yeah, hard to frick up with that unless you're purposefully trying to ruin the temper or are legitimately handicapped.

        instead the Lansky. It works too, but I feel it's too small for most kitchen knives.

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