Knives

A santoku is very good at dicing onions, because it is short enough to make the incisions with the tip easily, but it is also wide enough to scoop up the diced stuff, and to give you enough knuckle clearance on the board. It is also good for rapidly chopping small diameter soft stuff like celery, cucumber or bananas because it is lighter and has less belly than a german style chef's knife. Other than that a santoku is only good for housewives afraid of long pointy knives, or when you have little space to work in.

But if the chef's knife is just 8'' adding a 7'' santoku is pretty retarded. It would make more sense with a full-size Euro 10'' or Japanese 9,5''/240mmchef's knive

That's why im asking the difference desu.
As for the sizes, I've always used an 8 inch knife and I don't remember the last time I wanted to have anything bigger.

Hmm. The santoku sounds more like a niche product. I'll probably just stick to the chefs, but at least I know I'll have the other one too.

Thoughts? Normally i never spend more than 2 dollar on a knife, because im poor. This one is like 12 bucks.

As long as you keep sharpening it, it'll be fine.

I once went to gf's house with a bunch of sheets of 400-600 grit sandpaper and revived her knives from pieces of useless metal back to proper effortless slicing level. I could tell my skills were getting 'mired, but so was my autism.

>watch any cooking show
>hear chopping sounds

>watch cooking vids online
>hear chopping sounds

am i not suppose to?

It shouldn't be slamming down so hard it noticable shakes your neighbor's apartment.

i have a knife that's "half chef's knife, half santoku".

I have no idea what either of those things are, but god it's a lovely knife.

Honestly looks like a meme knife.

Asian knives are fun and all, but I'd still take a good set of Twin Fourstar II over them.

15º grind, instead of 20º or 10º.

You can actually regrind most knives to this. Why its not more common is beyond me, it improves the handling of almost any knife.

well this knife is god tier
weighted but easily handleable
cuts as good as the day I got it

I use these relatively cheap knives made by a company that mainly makes butchers knives. I believe they are soft enough to be sharpened with a fine steel, I havent ever put them on a stone or hone.

Regrinding to lower the edge angle will increase the thickness behind the edge. This increase in thickness will reduce cutting ability on thick, rigid products like potatos and carrots. To compensate for this, you need to additionally thin the primary bevel.

If you want something fun and have a shit knife lying around. Try regrinding a knife to 5 degrees per side and using it for cooking. (I've done this with a pocket knife.) A lot of my /out/ knives, including a 9 inch bowie are at 10 degrees per side.

>pic is the opposite
But nobody ever sharpens wusties. In the dictionary next to "dumpy middle aged broad's kitchen [n]" you see a picture of a dull wusthof.
Because edge failure. Same reason why wusthofs are made out of rubber
No

Can anyone recommend a good relatively reasonably priced knife for someone in the UK? I can go up to the £30 or £40 range

a £30 diamond sharpener and any knife you can find with the leftover money

It's not particularly a niche knife, it's a general purpose all-around use knife that tends to be smaller than a full chef's knife because most home cooks simply don't need the size of a true chef knife.

The Santoku is meant for the average chef, and it will do pretty much anything you want short of specialized tasks (sushi prep, butchering, etc)

I bought a dull chef knife for 1 dollar at a 2nd hand shop and revived it into perfect operating shape with some 600 grit sandpaper and half an hour of work. Really, honest to god, don't stress the knife shit. Gearfags exist everywhere and you should never listen to them.

>Gearfags exist everywhere and you should never listen to them.
here, I'm a "gearfag". keep in mind not everyone is broke as a joke, but as a "gearfag" I have more experience than you working with gear at all quality levels.

dollar store knife "experts" telling people that good knives are overrated is like Veeky Forums wizards arguing that women are overrated

>dollar store knife "experts"
Second hand store, not dollar store. It wasn't some shitty made in china plastic toy, it was a second hand knife. Good quality, good weight, all it needed was a fix up. I'm not saying buy something shit, I"m saying don't waste your money when you can get better for less money if you just put in a little bit of effort.

>keep in mind not everyone is broke as a joke
Why do you think my unwillingness to waste money makes me poor? I have more important shit to spend big money on.

For all your smugness you can't even read.

What knife is best for filleting fish?

Funayuki

thanks user

maybe 2nd hand shops are different where you live. where I live you may have to go there every weekend for 6 months before finding something that isn't garbage. for me it's about a 20 minute trip in each direction, plus at least an hour rummaging through heaps of crap. to me even a single weekend wasted doing that is a far bigger waste than just going on amazon or chef knives to go and picking up a more than decent knife for $50.

in the united states, those kinds of shops have negotiated contracts with professional ebayers and vintage goods dealers, so anything you're going to find on the main floor is nearly guaranteed garbage tier goods that even a bangladeshi rag picker would turn up his nose at. if you ever find anything worth even a second glance at a 2nd hand shop, someone made a mistake. you want to hang out in the poor store every saturday hoping someone made a mistake so you can save a few bucks on a knife? fine, but not for me.

so, yeah, I have more important things to spend my time on. like shitposting on an anonymous cantonese fish lip trading forum.

Just for some info, the Funayuki was traditionally a boat knife. A general all-around marine knife.
Modern Funayukis can be a bit more generic and from some black smiths might as well be a Santoku. But there are still more traditional Funayukis out there.

If you're looking to get into true sushi prep or sashimi, then there are more specific blades you might want to look at (Yanagibas and Sujihikis)

Not him, but do electric sharpenerss suffice as well? Just want to use the knife i just ordered for at least a year.

it depends on the sharpener. some are alright. most aren't

Anyone has any chart or recommendations of knives? I want to buy a good all-purpose kitchen knife but on Amazon all of them look like cheap shit. What are some brands that are good and not super expensive? Eurofag if you need to know.

the answer is always tojiro dp

Zyliss

Tojiro is tourist garbage-tier.

your opinion is invalid unless you propose an alternative. if your suggestion was zyliss, I suggest slashing your wrists with it, because I know you won't even break the skin and I am morally against suicide

my gf's housemates are fucking CHEFS and there was not a single sharp knife in the house until i came. She was cutting up chicken with a steak knife. The "chef's knives" were literally so blunt it took me about 10 swipes through a pull through sharpnener to even get a hint of an edge on them.

I bought over my $5 kiwi razor and now it's like paradise whenever i cook there. How i didnt cut my fucking fingers off with those pieces of shit and how the chefs function in there without a knife is beyond me. They mainly bring food back from work so that's one thing but .... that's like a pornstar not fucking his girlfriend at home.

tl;dr : bring a $5 kiwi razor knife with you

Sabatier, obviously.

The IKEA 356+ knife is pretty decent for the price. Oher than that try the Wüsthof SilverPoint series.

Yep, I once bougt a used knife off an apprentice cook who had decided to quit. It was the dullest piece of shit I have ever seen or held. He must have been cutting directly on some stainless steel prep table for months.

you'll have to be more specific than that. NOS interwar nogents? the made in china block acacia sets? modern day K sab?

desu, I don't think you really know what you're talking about, user

Fine, I'll spoon feed you since you obviously know nothing about knives Thiers-Issard, carbon steel.

you guys should post your epic knives so we can find fault with microscopes like my ex wife did with my junk

There's really no contest, the Japs take shit steel and giggle like girls as weebs fall for their crap while the French take great steel and make it into a great knife.

What is a good starter sharpening stone? What grits are necessary? Please don't suggest $200 jnats.

One combo stone with one side 400-600 grit and the other 1000-1500 grit. Also learn how to deburr yourknife properly, on a leather strap or balsa wood board coated with bufffing wax or hard felt.

>b-but m-muh damascus steel

How about spending the correct amount of money (a basic set should be at least $350) and making your money back by sharpening blades for friends and family?

>carbon steel
you mean "steel"?

also, TI has been around for like 150 years so please refer back to my previous question: actually I'll answer that one for you: the modern ones range from craptastic to mediocre. the NOS ones are alright if you don't mind bolsters and significant manufacturing defects. please never post on this topic again.

>japanese cooking knives are made of pig iron smelted from a riverbed
>french cooking knives are made from the finest billets from sheffield
how are you posting on Veeky Forums from 1867?

>please never post on this topic again.
>P-please stop embarrassing before you make it clear to even more people that I have no idea what I'm talking about

your damage control is unnecessary, user-kun. we don't have "karma points" here, this is Veeky Forums.

I have been collecting knives for 30 years and must have well over 100 knives at home, but anybody who spends $350 on whetstones must be genuinely retarded. Not even 1% of knife aficionados would do this. You can get perfectly fine equipment for $50 or less.

t. pennywise the clown being pound foolish

OK if you take the hobby seriously enough and have enough cash to have a bunch of knives costing upwards of $500 it is a different matter. But for a home cook just looking to get a decent edge on his Cutco it is certainly overkill.

honestly man get the fucking Kiwi cooks knife. So good. so sharp . so thin. so versatile and less than $10.

you put an edge back on that fucker with zero effort and it will outperform any japanese meme knife on here

Yep, they are pretty good. I havent had to sharpen mine yet but they reall slice through produce like butter. They are thinner than most Japanese and Euro knives.

good thing the knife in the pic isnt a wusthof.

BIN THAT KNIFE

If you go into any commercial kitchen, you may find one or two really good knives, then a shitload of pressed steel knives made by companies like Challenger.

ignore gearfags.

hecnkels = wusthof

there's no differne

>he fell for teh tojiro meme

My inlaws have a knife drawer.

I just bought a knife sharpener. Are electric sharpeners a meme? I got the cheapest electric sharpener by Chef's Choice I think. 80 dollars, had a gift certificate to Williams Sonoma.

t. "chef" at wetherspoon

so they're both great knives?
>ah sorry i do no use grorious nipponu steer forded 10,000 timeus

t. sandwich "artist" at subway

I use a whetstone because I like to slice my tomatoes, not crush them.

What one. Some fags like the guy earlier who thinks wusthof is shit or that tard who spent $400 on a whetstone (lol wut) will say so, but they do functionally the same thing

king combo whetstone for $20, electric is a huge soccer-mom meme.

also, these captchas are getting ridiculous. fucking 5 pages of clicking.

Use legacy captcha ya dingus

holy shit you're fucking retarded

butthurt gearfag detected