Knife porn thread

Of the three brands mentioned, I've owned a wustof classic for ~15 years, and have used various globals. Advantage of the wustof is that it's very well balanced/easy to handle, mostly easy to sharpen, and solid/strong for something so versatile - no issues using occasionally on bones, or an ah-hoc can opener. However the bolster does make it harder to sharpen the last cm or so of the blade, and that bit tends to get more worn after a few years, which changes how you use it.

The globals are lighter, and quicker on fine cuts. If you get on with the handles, they're very comfy/easy to use, and if you don't they're awful. They use a very hard steel throughout, making them easy to sharpen if you keep them sharp, but a nightmare to recover the edge if they go blunt.

I think we have different ideas of hardness, globals are only 56-58 hrc, most Japanese knife steels are considerably harder, something like a fujiwara denka is 66-68 hrc

Different construction though, isn't it. Globals and western knives are one normally type of steel. Japanese (tends) to put a harder piece of metal at the centre, to form the cutting edge, but with softer steel around.

Totally, point still stands the global are a softer steel, so easier to sharpen than a traditional or a modern Japanese knife.

I appreciate the beauty of Japanese knives, their hardness and potential sharpness are beyond doubt.

If the average cook has no need to perform intricate cutting or cut hairs in half lengthways, do they hold any advantage? I mainly use a modern stainless Japanese chef's knife, it is easy to keep sharp enough for anything I use it for.

If I could try another simile: why buy a fragile Lamborghini when any number of cars will double the speed limit at a quarter of the price and be reliable?

I expect to be banned from this thread.

For me it’s things like the pleasure of being able to dice onion more precisely (and if needed more fibely). With that comes more control in cooking etc. Preparing tomatoes for a BLT where they are so thin that they bite straight through and don’t pull half the contents out of the sandwich when eating.

Using decent knives requires better technique to avoid chipping the blade etc and I enjoy the rigour required such as rinsing the blade off and giving it a quick wipe before putting it down. I am lucky my kitchen has a surface dedicated to prep work adjacent to a sink and since moving to better knives I am more rigorous about keeping the area tidy.

But this is very different from @hugo7 claiming all knives cut food and any difference is psychosomatic.

It might well be that I am doing the equivalent of driving a Lambo to the shops to pick up a pint of milk, but it’s a fabulously golf club indulgence.

Would you be better off learning how to sharpen and keep an edge on a cheaper knife that feels comfortable in your hands?

Coming from a kiwi knife loving background.

Kiwi knives are made of cheese and need sharpening after a few cuts so you should have plenty of practice.

Lots of kiwi knife users disagree with your comment. Hence their popularity.

Especially as the knives keep the edge quite well. But as a regular kiwi knife user, what are you cutting against?

Generally, this forum does geeky enthusiasm really well and makes it seem attractive. You provide a salutary lesson that it can occasionally spill over into superiority and posturing.

You do appear to have a hard on for me, with repeated ad hominem attacks. It’s nice to know I have my own stalker. You clearly failed to note the inherent self mockery in my post.

I am not claiming self superiority but will assert that there is a functional real difference between softer western knives and Japanese knives, I own both and use them for different purposes. Using nice things is a nice and brings a sense of joy.

Are you openly admitting to not wet shaving your radishes before julienning them? Heathen!

I'd love to have a nice thin single bevel Japanese knife but it's very much a pipe dream at the moment. A decent chef knife with a good edge can do the same cuts it just takes a bit more care.

😂 Absolutely no arousal here. I have assumed, possibly wrongly, that someone who glorifies in stirring as much shit as you clearly do could take the odd gentle knock back. And whilst you may like to feel you are self-mocking, your genuine smugness never fails to shine through. Post #5850 is one of the more superior, patronising, things I've seen on here in ages. And that is quite some bar to meet.

I have no idea re your knife point, there's every chance you're right, I exclusively use the pro cook cheapos or asian store cleavers. But you might want to think whether you could have made your point with a little less condescension.

very different from @hugo7 claiming all knives cut food and any difference is psychosomatic.

Ahem! All knives in the context of comparing good quality chefs knives. Which is why your pub hybrid analogy falls down.

Anyway didn't @gbj_tester get almost as good a TT time with his fat tyred Pompetamine as with his bling fixed TT bike? So from a pure performance perspective there may even be a case to argue the different is negligible and it's actually down to feels.

Anyway at the risk of being disparaging, I'd echo sumo's point...

A decent chef knife with a good edge can do the same cuts it just takes a bit more care.

.... and say it could possibly be a mix of your technique and impatience that is holding you back with traditional European knives.

But you do you

Especially as the knives keep the edge quite well.

Never heard that before, they are popular because they are dirt cheap. I don't use them
anymore I find them too wobbly side to side.

The kiwi knives use stainless steel, and the Rockwell hardness should be around 50 to 51. The edge gets dull after a few minutes of use. However, with the very thin blade, most people would not notice the edge degradation.

https://www.chefpanko.com/why-i-like-the-kiwi-knife-from-thailand/

To summarise: to cut tomatoes ever so slightly finer one would need a superior knife, a superior aesthetic, a dedicated work surface and an extra sink? I always thought my dislike of raw tomatoes was a curse, but now see it is a blessing. Still, I accept that I am inadequate and must commit Seppuku, but I lack the correct knife. Maybe the rather sharp Opinel in my pocket will do the job?

(Eeuuuurrgh! ; dies) Exit Stage Left borne by sobbing porcupines, sorry, concubines.

@jupiz: I have a little man to shave my radishes (possible euph).

This sounds like a really bizarre attack on personal grooming 😀

You note there was a difference between the two bikes tester rode, it may not be much but there is one.

This is like the recent garlic prep debate. There are nuances and marginal differences available. Some people can see and notice the difference, others are oblivious and claim there is none.

Trying to do a chiffonade of garlic with a thick blade with 20degree bevel is going to be not as neat or tidy. The cut pieces are likely to splay out in the process.

I have two gyuto knives, one is much more expensive that the other but due to blade geometry etc the cheaper one is preferable to me, it has a longer flat spot at the heel, the spine is more comfortable and the blade grind is thinner so it is better for julienne cuts etc.

So I’m happy to be condescended by you, I will do me as I can notice the difference. The old man Biden touch of “come on man” was lovely. 😀

Don't people just use a mandolin for super thin slices?

Only the sort of people who lease Audis and own nesspresso machines.

Or people who prioritise consistency and precision.

Or people who put vittoria zaffiro on their hybrids to ride to the pub.

Trying to do a chiffonade of garlic

Shirley one can only chiffonade leafy greens or herbs? Embarrassing clanger imo!

I feel attacked....