all 16 comments

[–]binaryblob 4 insightful - 1 fun4 insightful - 0 fun5 insightful - 1 fun -  (4 children)

Low quality ones.

I should probably buy one of those for which a Japanese ninja sweat two years to make one.

[–]Musky[S] 3 insightful - 1 fun3 insightful - 0 fun4 insightful - 1 fun -  (3 children)

I use a Mercer Renaissance, it's a knock off of the Wüsthof IKON classic at a fraction of the price. Same steel, same basic blade geometry although the Mercer is slightly better for rocking chops.

Japanese steel tends to be harder, sharper, and more brittle than western steel knives. They make great knives but they're not as general purpose.

[–]YoMamma 2 insightful - 1 fun2 insightful - 0 fun3 insightful - 1 fun -  (1 child)

Oh tang - seems I can get the 10" Mercer for $50 in the UK, or the 10" Wüsthof for $227 (£179)

🤔

[–]Musky[S] 2 insightful - 1 fun2 insightful - 0 fun3 insightful - 1 fun -  (0 children)

I use the 8" although there have been times I wished I had the bigger one, my preference is pretty much that length.

The Wüsthof does have a lifetime warranty but it's not a no questions asked kinda thing and fighting with them to replace a knife probably is never going to make it worth the extra cost.

That Renaissance is my goto knife, use it for pretty much everything in the kitchen. It replaced my Paula Deen knife from Walmart which was okay except for the bolster.

[–]YoMamma 4 insightful - 1 fun4 insightful - 0 fun5 insightful - 1 fun -  (0 children)

1970s 10" Victorinox Chef knife, suppsedly made of DIN X55CrMo14, which specifies a steel with 15% Chromium, 0.5% Molybdenum, 0.52% Carbon, 0.6% Silicon, and 0.45% Manganese. It is roughly equivalent to ANSI 440B, the German work number is 1.4110. Something like this:

https://www.ebay.com/itm/266705791550

A high-carbon all purpose kitchen knife I bought in Sheffield, England (knife capitol of UK) from someone who made the knife, but lost track of his info. Keeps a super sharp edge longer than the other knives.

Dexter Russell Connoisseur 14" Duo-Edge Wide Roast Slicer 13062 40D-14W, from the 1980s, gift from a chef; something like this, though older:

https://www.ebay.com/itm/404812779917

A Shun 4" pairing knife, DM0716, which is razor sharp ONLY if you want to sharpen it regularly (and there are MUCH more impressive Japanese blades that I'd recommend rather than this one):

https://www.amazon.com/Shun-PakkaWood-Slightly-Controlled-Movements/dp/B0000Y7KNG

If I were to buy a chef knife today, I'd get an old high carbon Sabatier, like:

https://www.ebay.com/itm/156197884274

[–][deleted] 3 insightful - 1 fun3 insightful - 0 fun4 insightful - 1 fun -  (0 children)

Usually a 'Taylors Eye Witness' Oxford bread knife. Sharp, solid and serrated, does the job for most cutting activity.

[–]IkeConn 3 insightful - 1 fun3 insightful - 0 fun4 insightful - 1 fun -  (0 children)

Depends on what I have on my mind.

[–]Brewdabier 3 insightful - 1 fun3 insightful - 0 fun4 insightful - 1 fun -  (0 children)

A 50 year old sharp one.

[–]xoenix 2 insightful - 1 fun2 insightful - 0 fun3 insightful - 1 fun -  (1 child)

I have a Henckel's that I've used for years. The thing is to keep it sharp. I just use a simple handheld sharpener every week or so. If you let it get too dull then you'll need to become an expert at sharpening it to resurrect it.

[–]Musky[S] 2 insightful - 1 fun2 insightful - 0 fun3 insightful - 1 fun -  (0 children)

My parents use Henckels, decent knives except I'm not a fan of bolsters, they just make it harder to sharpen.

Sharpening is all too often overlooked. I have a ceramic steel rod, double sided corundum 1/3k wet stone, double sided oil stone, and diamond plates. I tend to use the rod or plates even though they're overkill.

[–]binaryblob 2 insightful - 1 fun2 insightful - 0 fun3 insightful - 1 fun -  (1 child)

You know, I actually hate that I can't just get a table of data from anywhere that says which knife has what sharpness and what durability (for example, for slicing 10000 potatoes) it has over time (with a nice graph showing it), what happens if you cut in your finger (go to hospital and reattach or say bye bye to your nerves) (or whether it comes with safety gloves), and so on.

Even CPUs (that were fast enough a decade ago) have a million little benchmarks (despite not improving in single-threaded speed by more than a factor of 2-3), but for something as low tech as a knife, nobody bothered to buy all of them and put them under an X-ray scanner with a robot setup to just simulate a ten year use or something of those knives. Every fucking person on the planet needs a knife, but nobody bothered to actually measure anything? What are we? A bunch of savages?

Some knives claim they can tolerate the dishwasher, but what does that even mean? How much damage is being done? Is it just a marketing lie (probably, yes)? Did they just add some chemical coating on it? How thick is it, how long does it last? Does that coating cause cancer? So many questions for something that used to be a sharp stone many thousands of years ago.

Different "brands" for knives are fucking stupid. All that you want is to put in some variables, like amount of cutting that you want to do and how fast you should be able to cut through some standardized kind of vegetable, the price per cut, etc. and then you should just get the knife for you. Anything which isn't pareto-optimal should not even be listed. Sometimes, I hate capitalism, because it is a system in which you get fucked if you don't know what you are buying.

I admit it; I don't know what I am buying when I am buying a knife, but apparently the rest of the world also doesn't know; they just invite a bunch of chefs and ask their opinion and call it a review in a magazine.

Perhaps I should just buy whatever is most expensive and used by Gordon Ramsay, but then again, I might chop my fingers of, because well, I am certainly not Gordon Ramsay.

In a way, I don't even want a knife; I want a maintenance free robot chef preparing my food. Too bad those are in short supply.

[–]Musky[S] 1 insightful - 1 fun1 insightful - 0 fun2 insightful - 1 fun -  (0 children)

There's tests out there: https://knifesteelnerds.com/2020/05/01/testing-the-edge-retention-of-48-knife-steels/

You should never put a decent knife in the dishwasher.

[–]hfxB0oyA 2 insightful - 1 fun2 insightful - 0 fun3 insightful - 1 fun -  (2 children)

A bunch of nothing special knives, but i recently got a sharpening stone and I'm planning to put new edges on them all. My grandmother had a basic knife she kept from the 30s or 40s. The blade was half its original size because she regularly sharpened it with a little beach stone. It could cut through anything like butter.

[–]Musky[S] 1 insightful - 1 fun1 insightful - 0 fun2 insightful - 1 fun -  (1 child)

What kind of sharpening stone did you get?

My grandma had cutco knives half worn away by Grandpa's bench grinder.

[–]hfxB0oyA 2 insightful - 1 fun2 insightful - 0 fun3 insightful - 1 fun -  (0 children)

I got an ichef DDF. I haven't even taken the plastic off it yet, but it looks pretty sweet. Shanzuchef.com if you're interested.

[–]petti34 1 insightful - 1 fun1 insightful - 0 fun2 insightful - 1 fun -  (0 children)

Completi Lenzuola Matrimoniali Singole Una Piazza e Mezza sono una soluzione pratica per chi ha un letto di dimensioni intermedie tra un singolo e un matrimoniale standard. Solitamente, questi completi includono un lenzuolo con angoli, un lenzuolo piatto e una o due federe, a seconda del set. Possono essere realizzati in una varietà di materiali, come il cotone, il lino o la microfibra, per soddisfare diverse preferenze di comfort e stile. Optare per un set di lenzuola di qualità garantisce non solo un sonno confortevole, ma anche un tocco di eleganza e cura per la biancheria da letto.

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