Hey guys, I started going to culinary school this year and decided to buy my own knife instead of using the old worn out and always being used knives the class has. I like the feel and weight of this knife, but my dad says that its too thick to be a chefs knife and how his cousin who went to culinary school had to return his knife because it was thick like mine. Is he right? Should I return it and get a slimmer one? Or is it normal and my dad is sperging out?
Too thick for a chef knife?
Michael Sullivan
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Jonathan Hernandez
The spine thickness is irrelevant for the VAST majority of uses. Lets see the blade profile and the cutting edge.
Chase Flores
op i dont have any educaiotn in knives or cutting except for this lil bit ill explain real quick
couple years ago i weebed out hard. real hard. watched this entire series of documentaries on japan (japanology its good id recmmoend it) and i remember it saying something about knives nothin bout what ur sayin but it said single bevel leaves cleaner cuts. so if i were u id get a single bevel. i also believe it could possibly BE thinny just from the shape of th bevel cos the double bevel sorta goes OUT
Thomas Johnson
Finger for scale, I'm more on the skinny side, if it helps.
Other view of the knife.
I know its probably not the "best" quality but it was what I could afford and it feels nice, the other ones were too light for my taste
Ryan Cox
Ill post the blade in a bit
John Ward
amazon.com
It's a fine beater knife, don't expect it to be super sharp, or last more than a few years.
But for culinary school it should be fine.
Owen Foster
(貴方)
Grayson Watson
not sure thats a single bevel knife but it looks sharp at least
Alexander Young
Have another (貴方)
Caleb Moore
Even in japan most chefs use double bevel these days because its more versatile, the only ones using single bevel are the ones who simply prefer it and know what they're doing, or those who just want something very traditional despite their being no massive practical benefits.
There is no real reason to want a single bevel in the US unless you have money to spare, you'll either have to learn to sharpen single bevel blades yourself, or pay for a specialist sharpener to sharpen your blade (not all blade smiths will know how to sharpen a single bevel blade, especially in the US or Europe.
Gavin Martinez
Looks sweet to me
Nathan Roberts
rofl i know i said i weebed out hard but i never read to learn japanese desu, thanks for the lesson
not surprised, single bevel blade looks sort of complex up close. probably why mainly in japan. theyre fuckin great for sushi and cuttin fish cos they improve the appearance so god damn much. but then again they do it with only a single slice from their sharpest single bevel knife so not that special under those conditions
Nathan Anderson
Sharpening single bevel isn't hard. It's actually somewhat easier than double bevel. That's not to say you can just slap down on the kireha and swish it around, but it's not too far off either.
The issue is that there is vanishingly little accurate information on how to do it, and a fuck ton of really, really stupid advice from people with very strong, very stupid opinions. Of course that's true for all knife sharpening, but it's at least doubly true for single bevel knives.
Julian Butler
Learn chinese bettwr bruh. You know Chinese, you know written Japanese, plus they aren't as racist as the japs, possibly because they dont have crazy white piggus going to their country in geisha robes, yelling WOAH DUDE SUGOYIII and clutching their daikamura with an anime character on it
Justin Bennett
This. I find single-bevel blades much easier to sharpen because there is no guesswork regarding the proper bevel angle, and there is no effort required to keep the bevel consistent.
Jordan Garcia
>there is no effort required to keep the bevel consistent
Assuming, of course, you got a high quality knife and you didn't fuck it up
Slightly warped blades are the biggest issue you'll run into, and there are tons, and tons, and tons of slightly warped blades out there, particularly at the more affordable price points (
Brody Anderson
i would assume a sharper angle on a single bevel would be better (1 is trhe sharper one)
but not such a dramatic angle on either of them i guess i mean thats not a factual picture or anything
i dont know either i only speak english and write english
also never left my english speaking country sooo dont rly matter if they racist against hawaitu piggus
Andrew Bennett
forgot my pic, its so shit i almost feel like it isnt worth this post but too late
Thomas Diaz
>i would assume a sharper angle on a single bevel would be better (1 is trhe sharper one)
That depends entirely on the type of knife.
If it was a sushi knife (yanagi) then those generally have a very steep (sharper) angle.
On the other hand, if the knife is meant to be able to cut tougher things like fish/poultry bones, crab or lobster shells, etc then it would have a bevel more like your no. 2 drawing. That would apply to knives like a deba, honesuki/garasuki, etc.
Assuming the knife is well made then it will already be ground to the correct angle for that type of knife. All you need to do when sharpening is to place the bevel of your knife flat against your stone and go.
Jeremiah Hill
hmmm that japanese documentary wasn't as in depth as i thought it was, i always thought there was way too much japanese speech considering how much english there was...
ty for good answer
Wyatt Jones
The blade appears to be rather narrow, more like a slicer than a genuine chef's knife. A knife that's tto narrow won't give you enough knuckle clearance when you are working on a cutting board, you'll have to work with the handle outside the borders of the board.
Also, I can see just from the pictures that the blade has been overground near the heel.That means the heel/bolster is taller than the actual blade, so if you put the knife on the board a large part of the edge towards the bolster will be hovering in the air and can't make contact with the cutting board and will therefore not cut anything all the way through. You will need to have the bolster ground down to fix that.
Zachary Martin
Can you explain what this says in English please? I dont know blade talk.
Is this bad? Its 40$ so I'm not expecting much quality but still