Nyphe Schöping
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I want to buy a 6-inch kitchen knife. For myself. For Christmas. Anybody got a good recommendation for an online shoppe?
Master Chief Dingus
The entropy of my garage is always increasing.
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Kitchen or outdoor use? Which is more important; utility or style?
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@rusty-vandura Do you mean a carry knife? Opinel makes some good shit.
The person reading this is a doo-doo head
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@roadkilled said in Nyphe Schöping:
Kitchen or outdoor use? Which is more important; utility or style?
Kitchen or chef's knife...
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@rusty-vandura Western (German) or Japanese?
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I've been happy with some of the German brands. They aren't cheap, but they are good. I've found them to be reasonably easy to care for and keep sharp. My personal experience is that Japanese knives can be excellent, but they require a lot more care and attention to keep the right edge.
https://www.henckelsknife.com/
https://www.wusthof.com/ -
@rusty-vandura dumb question. How much of the cutting is the knife vs the sharpening?
I recall someone on old oppo had a brother that was a professional sharpener. and went all on about knives. -
I love both, for different jobs and different reasons.
One great place to buy from is The Knife Merchant.
If you’re not looking for too fancy/handmade, they’re really nice, good selection, decent prices, and great customer service. I’ve bought a few from them.
If you go with a German, personally, I love my 10 inch Dick.
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@rusty-vandura Misen utility
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@phenotyp said in Nyphe Schöping:
If you go with a German, personally, I love my 10 inch Dick.
I'll take "Phrases I did not expect to read on Oppo today" for 200, Alex.
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@rusty-vandura
https://www.dexterrussellcutlery.com/dexter-russell-360-series-7-santoku-knife-black-handle-36004-s360-7pcp/It's 7" rather than 6" as Dexter Russell don't do a chef knife that short. For the money though, the blades are hard to beat. I've had mine (8" Green River butchering knife with shaped timber handle) for over 20 years...and every abbatoir and most butchers in this country swear by them.
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@essextee said in Nyphe Schöping:
Opinel makes some good shit.
boy do they! I'm not super into knives really, but they're impressive.
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@phenotyp Nice collection. Your ten inch Dick certainly is impressive.
1988 Volvo 240GL (ran when parked)
I stand with Ukraine. 🇺🇦
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@streetsofperth Cooking is pretty much the only thing I've got going for me, anymore. Once I discovered how a good (not even like super fancy, just good) knife turns a chore into a joy, it changed my life, and I love putting them to use.
The F Dick is the only tool I've ever named. Her name is Greta. -
@rusty-vandura I got you covered, whach'a want?
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For really good cooking knives, I like Wusthof or Henkel. You can order them online or get them at Williams Sonoma or other kitchen stores. I’ve had mine for over 20 years now.
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@phenotyp I don't know, I still think you're an incredibly talented artist, but to cook well certainly takes skill. I certainly agree that a decent knife makes it far more enjoyable.
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@rusty-vandura
Think a bit about what blade pattern you like. More curve or straighter? What type of heel, prominent ridge or just the width of the blade?How about those how ground in scallops on the blade? Those are decent at helping to release stuff from the sides of the blade.
Stainless I assume. Carbon steel is not as common in new knives, but can achieve an even sharper edge.
6" is a nice general use size.Whatever you choose, please don't tell me you will put it in the dishwasher. You can do it, just don't tell me.
I'm a fan of the German pattern of chef's knife. The 10" Messeermiester I have is my favorite. It has the nice rounded profile I like for rocking on a cutting board, has the thin heel, easy to clean and keep sharp.
https://www.messermeister.com/products/meridian-elite-stealth-chefs-knife-1?variant=8499642826803
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@rusty-vandura I have an 8” wusthof classic and a 6” victorinox fibrox. They both have their uses and benefits, but for a 6” knife I’m convinced the fibrox is literally perfect. Blade is slightly on the thinner side which is fine for anything you’d go to a 6” knife for. Trimming but not butchering or carving meat, prepping hand fruits and vegetables, mincing, basically 80-85% of what you do in a kitchen. Chopping whole onions is about as much as I’d be willing to punish it before going up to the 8”.
It’s cheap as hell too, I got them for my whole family one christmas. You can pick a 6” fibrox, a few fibrox paring knives, and something more situated to your use like a bread knife or carving knife... or get a single 8” wusthof Classic. And either way you’ll be able to cover 97% of kitchen tasks. -
@rusty-vandura I'm a sucker for inexpensive and highly rated. I have a couple of knives from Mercer which I like.
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@roadkilled I've generally found Wusthof steel to be better than Henckel. Not always, but usually.
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@roadkilled said in Nyphe Schöping:
I've been happy with some of the German brands. They aren't cheap, but they are good. I've found them to be reasonably easy to care for and keep sharp. My personal experience is that Japanese knives can be excellent, but they require a lot more care and attention to keep the right edge.
https://www.henckelsknife.com/
https://www.wusthof.com/I ordered this one:
It was on deal. I wanted a bit of a drop, and plenty of metal in the tang. I've never owned a Damascus blade, and I think the hammering will help things not adhere to the side of the blade as I am slicing. As for blade care, edge care, getting better at that will be fun.
@BaconSandwich @beefchips @Chariotoflove @EssExTee @gmporschenut-also-a-fan-of-hondas @just-a-scratch @notsomethingstructural @pyroholtz
Master Chief Dingus
The entropy of my garage is always increasing.
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Noice. I need to up my sharpening game. I've been using a two-sided stone and a steel for a few years.
Master Chief Dingus
The entropy of my garage is always increasing.
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@just-a-scratch said in Nyphe Schöping:
Think a bit about what blade pattern you like. More curve or straighter? What type of heel, prominent ridge or just the width of the blade?
I mentioned you in another reply. The knife I bought, and it's the first real knife I've ever bought, gave me an emotional response when I saw it. I might like a slightly thicker blade, but I like the drop and the ability to rock. And the work I am always doing is on a smaller board and the 8-inch knife is a little long. The Japanese knife I chose seems to check a lot of boxes. And it was on deal...
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@notsomethingstructural said in Nyphe Schöping:
Chopping whole onions is about as much as I’d be willing to punish it before going up to the 8”.
Everything about this reply covers my situation exactly. I mentioned you in a reply with a picture of the Japanese knife I ordered. And I have to now wait for Missus to "give" it to me for Christmas.
