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

Cooking

6620 readers
9 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 1 year ago
MODERATORS
[email protected]
[email protected]
39
{Discussion} Shitty Knives (sh.itjust.works)
submitted 8 months ago* (last edited 8 months ago) by [email protected] to c/[email protected]
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
[–] [email protected] 7 points 8 months ago (1 children)

I guess I’m just confused if you’re praising these types of knives or admonishing them

[–] [email protected] 6 points 8 months ago* (last edited 8 months ago) (1 children)

Absolutely praising them, cheap knives are great. I love my custom made Japanese knives, the craftsmanship is incredible, perfectly fitted to how I want to cut. But what I usually reach for is a cheap piece of junk.

'It's the Jungian thing Sir"

[–] [email protected] 2 points 8 months ago (1 children)

I never really understood knives, especially kitchen knives. I work with them often... but the quality differences never quite made sense. I get the high carbon = easier to sharpen, etc. But isn't that one of the lowest qualities of steel? Meaning you can stamp that shit out on the cheap and it's really about how any given chef manages, sharpens and hones his/her blade?

IDK. Seems like another person stealing my turd, shellacking it, and selling it back to me at an extreme premium...

[–] [email protected] 1 points 8 months ago

A hard steel will hold an edge longer, but will be harder to sharpen and is more brittle.

A softer steel will need to be resharpened more often, but is easier to sharpen and less brittle.

For like 99% of the population, a dollar store knife will hold an edge long enough and will be easy to sharpen.

I'm too lazy to link because i'm on mobile, but outdoors555 on YouTube recently made a video where he sharpens a dollar store knife and hack away on a piece of 2x4 and the knife stays sharp throughout the ordeal.

So yeah, overall, it's how you maintain and sharpen your knife that will make a lot of difference.

A honing steel is only helpful if your knife isn't properly sharpened because it realigns the burr. Just take an extra minute to remove the burr properly and your knife will stay sharp for a while.