Done.
https://www.equippers.com/chef-knives/24506.asp
I'm on it give me 10 minutes.
I'm on it give me 10 minutes.
go carbon-steel if possible
go carbon-steel if possible
Do it!
https://www.youtube.com/watch?v=TCkmKgUp1ak
I researched this a few years ago and found some great knives. https://www.amazon.com/gp/product/B00JTYDWOO/
Bought two sets and very happy. Wanted quality, but not $300 per knife level quality.
I researched this a few years ago and found some great knives. https://www.amazon.com/gp/product/B00JTYDWOO/
Bought two sets and very happy. Wanted quality, but not $300 per knife level quality.
Thats my biggest issue. I was looking into Japanese Steel knives, but at 100 bucks a pop, thats kind of spendy
Thats my biggest issue. I was looking into Japanese Steel knives, but at 100 bucks a pop, thats kind of spendy
Japanese knives are very sensitive to rusting too. I have 3 that are hand made in Japan but they require a lot of care and proper technique. Would not recommend for chefs knife.
Although if you could find a santoku style knife in the carbon-steel variety that would be best. Santoku is the Japanese version of a chefs knife. Same rockback and can be used for chopping as well.
Japanese knives are very sensitive to rusting too. I have 3 that are hand made in Japan but they require a lot of care and proper technique. Would not recommend for chefs knife.
Although if you could find a santoku style knife in the carbon-steel variety that would be best. Santoku is the Japanese version of a chefs knife. Same rockback and can be used for chopping as well.
From description - Commercial grade blades made of high-carbon, no stain steel.
And from what I remember, the metal extends all the way through the handle (full tang), which gives them extra strength and long life. Looking at reviews now, they are not full tang anymore. Bought mine 5 years ago.
Good company, find full tang version if you can.
From description - Commercial grade blades made of high-carbon, no stain steel.
And from what I remember, the metal extends all the way through the handle (full tang), which gives them extra strength and long life. Looking at reviews now, they are not full tang anymore. Bought mine 5 years ago.
Good company, find full tang version if you can.
morakniv / mora BASIC. I have two carbon steel blades where the sheaths join together. I use one on organics and one for hard stuff. 30AUD with shipping each from germany. I cut a lamb in half with one once.
morakniv / mora BASIC. I have two carbon steel blades where the sheaths join together. I use one on organics and one for hard stuff. 30AUD with shipping each from germany. I cut a lamb in half with one once.
[But wait, there's more...](https://youtu.be/6wzULnlHr8w)
I bought ceramic knives because i was tired of sharping her knives. They only got cutting anything else and you'll have ceramic pieces in your food
I bought ceramic knives because i was tired of sharping her knives. They only got cutting anything else and you'll have ceramic pieces in your food
For the real thing, you're gonna have to shell out about 70-80 bucks for a chef's knife. But it will blow your mind how sharp it gets and how long it holds an edge.
PS: and don't call me a faggot, faggot. Leave that retarded shit on voat.
For the real thing, you're gonna have to shell out about 70-80 bucks for a chef's knife. But it will blow your mind how sharp it gets and how long it holds an edge.
PS: and don't call me a faggot, faggot. Leave that retarded shit on voat.
Zwilling is a good brand, and not too expensive either
Wusthof is a better brand, and its made in Germany, but considerably more expensive
Zwilling is a good brand, and not too expensive either
https://www.amazon.com/J-Henckels-International-Statement/dp/B00GHX5HGG/ref=sr_1_4?s=home-garden&ie=UTF8&qid=1537020507&sr=1-4&keywords=zwilling+j.a.+henckels
Wusthof is a better brand, and its made in Germany, but considerably more expensive
https://www.amazon.com/Wusthof-Classic-14-piece-Walnut-Knife/dp/B00NWWU6RU/ref=sr_1_30?s=home-garden&ie=UTF8&qid=1537020580&sr=1-30&keywords=wusthof
First dump your glass cutting boards and buy a wet stone, then follow the advice of PMYB2.
Also, Chinese kitchen knives (thin cleavers) are extremely safe, versatile and useful compared to the typical western style knife.
If you want a decoration there is no limit to what you can spend, but if you want a functional piece of sharpened steel it shouldn't be expensive at all, whatever style you prefer.
First dump your glass cutting boards and buy a wet stone, then follow the advice of PMYB2.
Also, Chinese kitchen knives (thin cleavers) are extremely safe, versatile and useful compared to the typical western style knife.
If you want a decoration there is no limit to what you can spend, but if you want a functional piece of sharpened steel it shouldn't be expensive at all, whatever style you prefer.
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