this post was submitted on 11 Mar 2024
39 points (91.5% liked)

Cooking

6685 readers
3 users here now

Lemmy

Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!

Taken a nice photo of your creation? We highly encourage sharing with our friends over at [email protected].

Posts in this community must be food/cooking related and must have one of the "tags" below in the title.

We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn't listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren't tagged after a time.

TAGS:

FORMAT:

[QUESTION] What are your favorite spices to use in soups?

Other Cooking Communities:

[email protected] - Lemmy.world's home for BBQ.

[email protected] - Showcasing your best culinary creations.

[email protected] - All things sous vide precision cooking.

[email protected] - Celebrating Korean cuisine!

While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: https://legal.lemmy.world/tos/

  1. Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.
  2. Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.
  3. Spam, self promotion, trolling, and bots are not allowed
  4. Shitposts and memes are allowed until they prove to be a problem.

Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.

founded 2 years ago
MODERATORS
TheGiantKorean
DimFisher
39
{Discussion} Shitty Knives (sh.itjust.works)
submitted 9 months ago* (last edited 9 months ago) by [email protected] to c/cooking
24 comments fedilink hide all child comments
 

I really like cheap stamped stainless knives. In the photo are a Viking, a Kiwi, and something unbranded. Total was $8.20 USD. They are garbage, the handles are terrible, though the ridiculously small Deba has wood scales. They sharpen beautifully.

While you huff and curse under your breath, I have owned custom made Japanese knives, vintage carbon steel Sabatier, as well as all the other stuff, Wusthoff, Global, evs. They aren't better, just much more expensive.

I am happiest with a cheap carbon steel cleaver (bit of a misnomer as these are really slicers) or a stamped stainless blade. Not Victorinox though, they have too much Nickel and Chromium so they aren't as prone to rusting. It makes them a bitch to sharpen.

you are viewing a single comment's thread
view the rest of the comments
[–] mihnt 4 points 9 months ago (1 children)

I'm not speaking on cooking knives as I already have a set of handmade carbon steel knives from a local blacksmith. I also have a cheap chinese made 1075 carbon steel cleaver from amazon. (One I had to modify to get it to be what I wanted.) I'm speaking from pocket knife experience.

I daily carry a Spyderco Tenacious, which if you know steels, has a pretty soft steel in the grand scheme of things. (8cr13MoV)

I've attempted trying knives with the "super steels" and it's such a chore to sharpen them when they get dull that the time just isn't worth it.

I honestly prefer the D2 from Boker as it holds an edge far better, but still is only slightly annoying to sharpen.

There are pros and cons to all these metals but that harder crap I tend to save for jobs that actually need that kind of steel. (Lean meats, etc.) Chopping some veggies wouldn't call for me to break out my nice knives as they take too much care to keep in good condition for just chopping up some spring onions or what-not.

There is something to be said for a knife to be able to make a simple job that much smoother and easier for sure. Not worth the trade-off in total time consumed though. Cheap, shitty wal-mart knife and a honing rod > $800 1095 carbon steel Japanese super knife.

[–] [email protected] 2 points 9 months ago (1 children)

I modified my cleaver too. I like to choke up on the blade and the spine was sharp. I ground the spine down and added a rest to the back of the blade.

[–] mihnt 2 points 9 months ago

Here's what I have here: https://www.amazon.com/gp/product/B07HNWBVGB/

Had to remove that tab behind the edge because it was annoying. Had to chamfer the spine because it was sharp as shit. Then I had to stabilize the shitty handle it came with because it had splits and holes in it from their shitty attempt at stabilizing it.

Even after all that though it's still a great knife for the price. Just needed a little love.