Germanon here. I was thinking about getting myself my first professional or semi-professional knife but the market is full of them. I took a peek in a few places in my city but the knives look overpriced to hell and back.Can you guys share your experiences with professional knives? Which one can you recommend (e.g. chef's knives or santoku), what do you have to pay attention to, and what do you have to look out for?Also, if someone can hook a bro up, I would be grateful for recommendations of good German knife online shops.
Other than the mac they all suckGet a misono if you want something that "just werks", other than the artisan hand crafted rust magnets that the danish weeb sells, they offer something for every taste and budget
I mainly use my wusthof ikon 9” knife. Jap knives are awesome but I like being able to take apart a chicken with the thicker blade of the kraut knife.
>>18610571There's plenty of thick (often too thick) japanese knives, the idea that they're all paper thin derives from late 1990s boomer lore when there were like 3 total japanese knives existing within the borders of north america and generalizations were drawn from a ridiculous sample size
>>18610570Can you specify what the "mac" is?What is an okay price for a Misono? I see huge price ranges for them. Also, what's a good price range in general for let's say a Santoku?
>>18610581Mac is a brand of knife, the one that made the second from the top in the pic you posted? They make a range of knives from shitters to pretty great. Not my taste but they're well regardedUsing the 21cm gyuto as a benchmark, misono will sell you a gyuto anywhere from about $75 to about... fucking wow, $169 for a UX10 the yen must really be in the shitter lmao that's a no brainer, I'd buy one before they go back upI don't care for santokus personally but that word can mean a lot of things, you really need to narrow down what you mean by "santoku"
>>18610570Munetoshi shill reporting in. The danish weeb got a new line of inexpensive knives that seem nice also. Wakui.
>>18610560I've had a Global G-80 since I was 19 and it's been my workhorse. A lot of my jobs have been prep-heavy so it got a lot of use and it never showed signs of wear over the years even with minimal maintenance (honing a lot, infrequent sharpening). It's my favorite knife and the one I most frequently use. Definitely recommend. The handle being molded in like that makes it sturdy too.
>>18610560Herder Windmühlenmesser K5 oder K-chef und einen Dick Micro-Feinabzug
>>18610676That one is around 130€ on the German Amazon so probably a reasonable price. Is the handle being molded in an advantage or disadvantage in general?Sorry for the "dumb" questions but I'm a total beginner when it comes to knives.>>18610589Thanks for the explanation (and your patience). The UX10 looks nice and it's 120€ on Amazon but I was aiming at getting either a Santoku or a chef's knife so I can do most work with that knife.
>>18610683Danke für die Empfehlung!Can you or some other German anon recommend https://www.messerspezialist.de ?
My first real knife is a Victorinox and I can't really justify spending 100+ euro on a Wusthof or some shit when this is good enough.
>>18610685>The UX10 looks nice and it's 120€ on Amazon but I was aiming at getting either a Santoku or a chef's knife so I can do most work with that knife.With no disrespect intended, this is grammatically correct but conceptually incoherent bordering on word salad, and you clearly have no idea what you're doing, which is fine, you're doing the right thing by asking for adviceUX10 is a line of knives, which includes chef knives/gyutos, santokus, and others. For most people, a chef knife is the most versatile knife. If you have space constraints/small cutting boards or are just uncomfortable with overlong knives, you buy a shorter chef knife. Nothing especially wrong with santokus in concept but they primarily exist as a marketing tool to people who don't know what they want or why they want it, and are attracted to the idea of a knife that seems to not put any pressure on them to choose anything or decide anything.The UX10 is blingy bling with its silver-nickel bolster and brass rivets, it's a gorgeous and comfortable knife and is somewhat regarded as overpriced but not at current prices.If you just want something simple and basic but sharp, spend the money on a couple of good sharpening rocks (maybe a top end 500 and 1500 stone) and get a basic misono 440 or moly gyuto. Good stones are more important than a super fancy knife, imo.
>>18610737No disrespect taken, that was exactly why I made the thread. I looked up the UX10 and only found this one right here: https://www.amazon.de/dp/B000XSZ7RKI was keeping an eye out for Santokus because I found those to be very comfortable in hand. I would still be willing to use a chef knife if it's of decent quality.>If you just want something simple and basic but sharp, spend the money on a couple of good sharpening rocks (maybe a top end 500 and 1500 stone) and get a basic misono 440 or moly gyutoThanks for the advice!>Good stones are more important than a super fancy knife, imo.I've heard that quite a few times now so I wanted to get one immediately after getting the knife
>>18610769That's a petty knife, which is something like a paring knife but a little longer.You should aim for a chef knife/gyuto between 21cm and 24cm in length. Personal preference, but I recommend 21 for most people.Whatever knife you get, it should be something you're comfortable putting a few scars on it. Not telling you this so you cheap out, but so you buy it with the right expectation in mind. It's not "ruined' when you scratch it, or make the profile a little wacky by accident, on the contrary you're making it yours. Expensive things with battle scars are kino.
>>18610685The handle isn't much of a detriment in general. I find it more comfortable to use because it comes down to the blade at an angle as opposed to a handle that's bolted on. It really helps me with extended use since I'm pinching down on an angle instead of having a kinda sharp angle of a regular handle driving into my finger all day.
>>18610893I assume you're talking about blade length when mentioning the 21cm?Yeah, I have no issue with actually using a knife. In fact, I have tons of knives and I love cooking. It's just that so far, I have never had an "exotic" knife if you can even call it that. At the moment, I'm using a cheapish set I received as a gift (pic related).
>>18610560Make sure the bolster is like the one on the left in pic related for improved comfort.
The x50crmov15 that you have with you
>>18610938I dislike a lot about my vic. I like that I dislike it because I don't feel bad about abusing it.
>>18610570>>18610668>the danish weeblink?
Second mogs all of them, kullenschliff rules
>>18610560>Professional knifeThat would be a sub 30 dollar WinCo/Dexter knife or a Victorinox if they're really going all out. No one would bring those overpriced tacticool knives to work, any knife that's comfortable and sharp will do the job. >What's better (chef's knife, santoku)The answer is Cai Dao (available direct from Taiwan for $30) but none are really "superior" to the others. Santoku shouldn't be used for bones and you'll have to change how you cut with the knife so I would hold a few in person to see if its ergonomics make up for those minor drawbacks.Source(s): Worked as a Garde Manger and banquet cook for 8 years
I have a Tadufasa 21cm gyuto just like the top one in pic, in semi stainless steel. Love the thing, it's scary sharp
i actually threw out my santoku last night. it lasted about 20 years. Probably 8 years ago the handle landed on the heating element in the dish washer and melted it quite a bit, but i always choked way up on it and pinched the blade anyway so that never bothered me, but it had been sharpened and honed to the point where the scallops on the blade were in the edge and I literally just got rid of it. I'ma have to replace it soon.
>>186105607 years and still love it
There is a reason people who cook professionally don't own fancy knives.Just get a few stainless beaters and use them up. Throw them in the dishwasher. Use a pull-through sharpener. Cut a lemon and throw it back in the drawer wet. If you ever encounter a problem just sharpen it real quick. Do this until the knife dies.Don't get something you're anxious about actually USING. A knife should be like a cheap used pickup truck.
>>18611812Yeah, the reason is that commercial kitchens are completely different from home kitchensThis might blow your mind, but some people can use a $100 tool and not have a panic attack that it will scratch, because it's not a means of storing wealth for them, it's just a pretty thing that they enjoy touching and using
>>18611022japanesenaturalstones.comAll of their knives come hand-sharpened, so sharp it feels like you can cut the air with them. The Munetoshi line is just fine to use, but they are a carbon steel knife, so some acidic foods may be dis-flavored while rusting your knife as you use it. The other sites of note off the top of my head:japanesechefsknife.comjapaneseknifeimports.comknivesandstones.comchefknives2go.comkorin.comhocho-knife.comjapanny.com
>>18611935That's okay! For me knives are tools, and for you they are collectible toys, like a lego set or a funko-pop figurine. You do you!
>>18611812>people who cook professionally don't own fancy knives.This seems like an absurd thing to assert with no evidence. Almost all of the "fancy" Japanese knives are priced and specialized for professionals to be able to afford. Almost no home cooks have a real use for an "usuba" knife, but professionals who are making the same cuts in the same types of food every day are the only ones who can get any economy out of it.
>>18611989>ASSERTS WITH NO EVIDENCESorry the washington post fact checkometer doesn't have an official statement on who owns what knives.
>>18611967Pretty much yeah. Toys that serve a somewhat useful purpose but also have consoomer value, similar to buying nice watches when your phone is enough to tell the time. Maybe if you work hard you'll be able to have disposable income too!
>>18611949>japanesenaturalstones.com>All of their knives come hand-sharpened, so sharp it feels like you can cut the air with them. The Munetoshi line is just fine to use, but they are a carbon steel knife, so some acidic foods may be dis-flavored while rusting your knife as you use it.Purchase an ad.
>>18612016I am literally trying to tell him that Munetoshi are overrated.
I just cut my vegetables with a butter knife
i feel like the only value of having a nice knife is it saves time because you can cut quickeram i wrong? my knife is from a thrift store and works fineif you dont care how fast you can make dinner is there any point of getting a good knife?
>>18612048What brand is it? Is it sharp?
>>18612048i dunno, if you've got a really shitty knife it could slip and lead to injury, but other than that if it can do the job what's the problem?
>>18612035Munetoshi are good value for a handmade japanese knife if you chose to dabble in that world.
>>18612048A "nice" knife is definitely going to make you faster than a really, really, really bad knife. But a "nice" knife vs a mediocre knife aren't going to be all that different in most home cookery, aside from the subjective experience of using it, maintaining it, etcThe point of getting a good knife is that you like nice things
>>18610560I've been searching for a titanium knife from Rusia, those have advantages but need some attention
>>18612048A cheap knife, well sharpened, will be much better than a nice knife that's dull. If you're going to prioritize something, it should be a method to sharpen your knives that you already have and not necessarily buying the most expensive knife. That said, more expensive knives, compared directly, will supposedly take a sharper edge, the edge will stay sharp longer, the knife geometry will be better for cutting with and so forth. There are benefits, but most people don't really need those benefits and should really just sharpen the knives they already own.
>>18611989I have seen the evidence in my 8 years and counting working in bars and hotels. Only a tryhard fresh out of for-profit culinary school would bring a $150+ dollar knife to a job as a line/pantry/prep cook. Executive chefs and higher up Kitchen Managers and Sous Chef's might bring one since they don't use them much and can more easily keep an eye on them.>Priced for professionalsNo they're priced for well paid white collar professionals who fantasize about being celebrity chefs. Your typical line cook is making $10-17 an hour, do you think Jesus Gomez with 4 kids and a housekeeper wife is going to spend that kind of money on something that's going to suffer heavy abuse in an environment where "mysterious disappearances" aren't uncommon? You need a knife that you can live with losing and you can easily replace because all that really matters is that the knife is sharp.
>>18612378Another new picture from the bucklord. Very nice.
>>18612412>I have seen the evidence in my 8 years and counting working in bars and hotelsSo shitholes, got it
/ck/ has been shitflinging about knives for the last 15 years and I've been here the whole time
>>18612514When I start recognizing individual posters, I usually take a break.
>>18612514Thank you kindly>>18612608Bye bye
>>18612553Yeah just your typical shithole 4 star hotels
>>18612641So you use cheap knives to slice open the pre-baked croissants for the continental brekkie?
>>18610560Get a Chinese cleaver. Once you're used to the size, its fantastic. Can do anything and the size lets it double as a bench scraper and gives you good lift when dealing with larger foods. Don't bother with carbon steel.
>>18611010I got their 7.5" chef's knife model recently and am mixed too. The blade is nice and thin, and the handle in a vacuum is very comfortable. The problem is on that model the blade is so short you constantly are fighting for room for your fingers in a pinch grip without them riding under the heel of the blade. I have average to smaller sized hands even, and it feels too narrow for me.
>>18612653No I used them to cut more vegetables in a month than an average person will eat in two years.
>>18612608Buckyboy is in 99% of all knife threads. I wonder when benchmade fillet knife next to a fish anon will show up.
>>18612682I honestly hate the vic handle design, but I can understand why people like it. It feels way too bulky for me. I prefer a nice D shaped wa handle personally.
>>18610560Zwillings. That is all.
>>18612553Beat me to it.
>>18612882Jokes on you, I'm Buck anon, and Benchmade Fish anon..... but I broke my other phone so I don't have the OG pics. Here's fresh bread.
>>18612882Here's your proof, in case you thought I was pulling your leg.
>>18612940You've shattered my entire reality.I try to keep things undercover when I'm posting about other stuff. If only you knew hah.Is pike(?) a tasty fish?
>>18612940did you gut it entirely by the gills?
think im going to try to butcheer the thanksgiving turkey with a cheap deba i bought on ebay boys. wish me luck
>buy Damascus steel knife thinking it'll be made by some Arab artisan for the glory of Allah>turns out Damascus is now in China
The only thing that matters with SS is steel. Any idiot can pick the shape, handle and fit. Find the steel you want before anything else. That also dictates your price.
I like the curverefikadan chef's knife
>>18612956I had to come clean about it! Haha. I really like pike. I always shallow fry it, coated in panko. Then make a Buffalo sauce in a pan and toss the fried fish into it. Really wonderful>>18613390No, that's to bleed him out. When I catch a fish, I stab through the skull into the brain, then slit the throat. Then later when I'm ready to stop fishing I will fillet them
>>18613636The funny thing is this is basically the opposite of the truth. As long as you aren't using piss awful steel like x50crmov15 the steel hardly matters, any common cutlery steel treated properly is fine, the profile/grind/etc matter a lot more to the end user experience provided you're using modern synthetic stones and not arkansas stones or some other retrogrouch bullshit like that
>>18612944Honestly, I subscribe to /r/knives and as a weirdo collectors go, you fuckers are the weirdest. I honestly don't know why anyone would spend 10 grand on fucking folder garbage like you people. Mystifies me.
>>18614210Same, I think it's the weird mental games they play about the weapon aspect. Like bro you're carrying around a $100 letter opener but it's single handed opening and has a locking mechanism and has "tactical" styling and you talk about it like your life depends on this thing and you get very very butthurt if anyone questions as to how that could possibly be the case, but then you turn around and screech about how laws or work/school rules that treat it as a weapon are infringing on your constitutional right to open packages.The whole "my life depends on it" extends to a lot of gearfaggotry but the knife people live in a no man's land where it picks up some of the self-victimizing inner fantasy life of the gunfag, with the added fun that actually it cannot possibly be use as an effective weapon/self defense "tool" and this is openly acknowledged while simultaneously behaving in every other respect as though it *is* a weapon
i paid $35 for pic related. it sharpens nicely and the blade is stainless, so no need to worry about rust. the handle is comfortable. i like chinese style knives because they double as bench scrapers.
victorinox knives are very very good for the price, and the price is cheap. many pro chefs use these knives every day and have no issue. If you want something a bit nicer, get Wusthof knives, but make sure you get >>18610571the IKON over the classic because the classic has a bolster which makes it hard to sharpen well. don't buy dalstrong. they're way overpriced.in terms of shape, the pointy end of a chefs knife is useful in some situations which make santoku less desirable. if you really want to spend a lot of money, make sure you hold whatever you're going to buy in your hand before you buy it. global knives are expensive and popular, but i hate the way the handle feels. if you're going to use it every day, comfort is an important thing to consider. if you want to buy a japanese knife, do research and learn how to take care of carbon steel before you buy anything. how many knives are you going to need? most people need at least a chef's knife and a paring knife, most likely a bread knife too. you may or may not need a boning knife, filleting knife or cleaver.consider how you are going to sharpen your knives. its a crime to use anything other than whetstones, honing rods and strops on nice knives. do you know how to use one? where are you going to keep it? do you have a magrail or a knife block?
>>18614225I look at it like I look at people in /r/gunporn. It's their *only* thing so they double down on it. I'd rather that than them shooting up a bunch of teenage girls I guess. Build your arsenal and die at an old age without killing anyone.
>>1861421010 grand? I've got Mabe 1200-$1300 canadian in that pic lol. It's nothing to me, redditor>>18614225O B S E S S E D
>>18614330dude, fuckers in that sub are easily 10 large into shit OF THE SAME IDIOTIC DEVICE. Not a kitchen knife, not anything useful. A GODDAMN pocket knife. I have a wonderful Kershaw 3150 I took the retarded pocket catch off of and even I feel a bit knife nerd. You fucking jokers need a life.
>>18614330Way to shatter those stereotypes
>>18614346None of my knives are similar, but go off, sweetie! >>18614352You're funny. I like you :)
I have a mercer stainless steel paring knife and it's great
>>18614330Lol 10 grand on knives? What about 20 grand on sharpening rocks?
>>18612553This might surprise you but the majority of professional chefs don’t work in fine dining restaurants.
What’s a reasonable price for a decent whetstone? Also what’d be the preferable roughness/coarseness/whatever? Would a 1000/3000 one be alright?
>>18614760Shapton kuromaku 1k or 1.5k. 50ish bucks. It's all you need.
>spending money on whetstones>not just putting a piece of wet/dry sandpaper on a piece of flat glassNGMI
>>18614879Works in a pinch, but is no fun. You also have very limited control over the edge quality.
>>18614760No point on going past 1k for a kitchen knife. Unless its specifically for like cutting sushi. 400x1000 is the best I'd say.
>>18615201400 works for reprofiling, 1000 is your meat and potatoes. After that I use 3000 8000 and then green compound on a strop. That'll let you shave clean or drop a knife through a piece of paper without it hesitating.
>>18614162>thinking Arkansas stones don't make a fantastic edgeThey are a little picky about steel though.
>>18614225What level of schizophrenia is fantasizing what other people fantasize about and then hating them for it?I collect pocket knives, and I also collect fountain pens. They're both everyday items that involve a lot of craftsmanship, come in many styles with interesting uses and history behind them, and in general are just enjoyable to collect and use. If anything it's closer to jewelry than a paranoid arsenal (which I reject the implications of portraying it that way anyway).
>>18614879The grit goes to shit after like 10 passes, so you either waste a ton of sandpaper or you don't get all your knives sharpened properly. Spending extra on those meme "premium" whetstones is the ultimate form of consoomerism, however. Niggas bought a $200 rock lmfao
>>18616285200? Try 3k. Lmfao.
>>18616090Right that's why I said the steel kinda matters if you have an edge case like that, but mostly not. Ha ha get it I said edge case>>18616142Another triggered EDC spergo, many such cases SAD
>>18616420Dweeb>>1861464790$ Worksharp Precision Adjust. There's no point in comparing me to the people you are seeing on Reddit
>>18611812>There is a reason people who cook professionally don't own fancy knives.Yeah, it's because they're poor and were too retarded to study CS. I cook well despite that, however. My knife collection extends to roughly $22k USD.
>>18616795I hope you're like nathan m level rich and not just a techbro making $200k and thinking he's "made it" with a $22k knife collection
>>18616795>too retarded to study CSyeah the field replete with trannies and pajeets has a real high iq requirement >I cook well despite that, howeverno you dont
>>18610560I'm a huge fan of these: https://www.messerspezialist.de/f809-tojiro-dp-3-lagen-hq-kochmesser-gross.html just don't nick them on metal or like marble cause they will chip
>>18616795Prove cooking and prove knife collection.
>>18610560Victorinox from Switzerland beats them all. Every fucking Knife.
>>18616795Do you have a hundred pretty expensive knives or a dozen really fucking expensive ones?
cleaver and its not even close>great for breaking through bone>great for chopping vegs>incredible for meat>good for precise cutting>even the cheapest one will last for agesliterally doesnt have drawbacks
>>18612665Found the limits of my Chinese cleaver today. Turkey spines are a bit too much for the poor guy.
>>18618207You don’t have separate cleavers for veggies and meat?
>>18610560>good German knife online shops.These guys have a pretty good selection of European and Japanese knifes and good prices too, at least last time I compared. Eg. the large Wüsthoff Classic for 112.50. Not sure about their prices for Japanese knifes, might be they can buy Wüsthoff at an extra low price. https://www.messerspezialist.de/
>>18618734>Lagenaufbau mit nicht rostfreiem Shirogami 1 Stahl im Kern und einer rostfreien Edelstahlummantelung.not OP but what does this mean exactly? will it rust or not? not sure I want to babysit a knifehttps://www.messerspezialist.de/go-ck165-sa-goko-hamano-santoku.html?p=2
>>18620097It's stainless cladding with carbon steel core. The edge area will rust and tarnish, but above that it wont. See how there's that squiggly line? Above is stainless below is carbon steel. Best of both worlds with minimal compromise.
>>18620097It won't rust, the steel is only inside there to give the knife some structural integrity and a certain degree of malleability, so that it doesn't break or chip off little pieces of the blade as easily as 100% rust free alloy knivesTL:DR: It won't rust
>>18620233*the Shirogami steel is only...
>>18620141I'm looking to buy a proper knife for the first time and from what I've seen the completely stainless ones with 63+ HRC are all much more expensive by about 100-200 or do you know any stainless santokus that also look kino like this?https://www.knivesandtools.de/de/pt/-zwilling-miyabi-5000mcd-67-santoku-24cm.htmonly the damast look of the blade bothers me here
>>18620244Stainless is generally more annoying to sharpen. It's up to you whether the extra price for stainless is worth the reduced maintenance. I love my carbon steel knives. They're easy enough to maintain and sharpen easily.
>>18620233>>18620141https://royaldesign.de/kuro-santokumesser-18cmwhat do you guys think about this one? visually I like this one best but it's 58 HRC so the price is probably all based on the visuals isn't it? I'm not sure if I should go for 63 HRC as a beginner because I'm a little clumsy. will I cut off my finger with the other 2 if I fuck up?
>>18620244I always shill munetoshi because they've got a great blade profile, are all handmade, and excellent value.
>>18620290Here's one of the new munetoshi blades that the danish weeb is selling. 170 bucks to 210 usd depending on the size you want.
>>18620308I like the blade look a lot but not the handle. strongly dislike light wood like that in general
>>18620322That's just the traditional wa handle wood. I think it's magnolia or something like that.Simple wa handles are almost purely of utilitarian design. When the wood gets wet the grain expands and gets kinda fuzzy, which makes the knife get grippier when its needed the most. If you have a blow torch you can carefully char the handle and sand it back a little to darken the wood.
>>18620287is it even possible to make a 58HRC like this>>18620290 sharp? as sharp as an unsharpened>>18620097 maybe
>>18620665Yeah you can get it shaving sharp or more, but it won't last as long, or have the same edge stability. Also depends on the stainless steel.
>>18620670thanks. it's too bad that these satake kuro knives aren't at least 61HRC. look at this beautiful cleaver. never seen a better looking one
>>18614760its fine but you're not going to be able to do any major re profiling or even get nicks out with grits that high.my typical grit progression for a dull knife is 100 or 200 (depends how bad it is), 400, 600, then 1000 and sometimes 1500 if needed, strop. exact numbers dont matter too much the above grits are just the standard wicked edge diamond plates.
>>18610560I swear by Victorinox and Global desu. Anything fancier and it feels like I'm paying for the novelty. You're buying a kitchen knife, not a sword.
>>18610560any knife with this mark is good. I cant find the company that makes it o have a vintage set and the steel and work is impeccable.
>>18616621What do you think about the deluxe version? The grit progression seems excessive to me but I dig the strop.
>>18621621I just have the regular one, definitely don't need the upgraded version but I probably would have bought that one if it was released when I bought mine. Either one will.suit you just fine
>>18621666Thanks Satan. I have the angle set and I definitely wish I had the clamped version. It works but it has some downsides, edge-trailing strokes are difficult if not impossible, and larger knives are awkward.
>>18621691Nice! Yeah the precision adjust will be a huge upgrade for you. Keep the angled one as a field sharpener if you're into hunting I guess. My field sharpener is something like this
>>18614760Generally, a 1k stone, a flattening stone, and a honing rod are all you'll need. As you want to sharpen as consistently as possible, I wouldn't recommend trying to save money by buying a two face stone. The uneven wear on both faces will hurt you in the long run. Keep a single face 1k stone, use one face for sharpening, flatten it before every use, and autistically focus in on making as exactly the same motions/angles every time until the knife forms to how you naturally hold the knife.
You don't have to splurge, learn to maintain and sharpen, and don't use it like an idiot and you'll be fine.
>>18610560this is my favorite knife i own to actually use for cutting shit. zwilling sells it as a rocking santoku.
i live in Japan so I can get a folded over 9000 times Nipponese steel blade forged by a hermit craftsman who is carrying on the 500 year legacy of his ancestors whenever i wantbut if i were you i'd just get a Wusthof and call it a day.
My parents' chefs knife has something i never seen in any other knife and i dont know what its called. If you look at the knife from one side, the blade looks like any other. But if you look at the knife from the other side, then right at the cutting edge, there are grooves PERPENDICULAR to where the knife hits the cutting board. So its like the dimples some knives have, but right at the cutting edge. So in other words the cutting edge is all fucked up and 50% of it is completely dull (way too thick of metal) afaict. But they once said grandma paid a lot for this knife set, but the knife currently sucks ass perfomance wise.... Is there a word for this/is it intentional? Its like... serration, but in the wrong dimension.
>>18620783Alot of times root vegetables stick to the side of muh vic though. I think the dimples would be a real improvement if i ever buy a new knofe.