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{Discussion} Shitty Knives (sh.itjust.works)
submitted 8 months ago* (last edited 8 months ago) by Cheradenine to c/[email protected]
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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.

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[–] [email protected] 5 points 8 months ago* (last edited 8 months ago) (1 children)

The site you linked is where I got my cleaver and I vouch for exactly what you've said. Though I haven't seen an issue with my onions. I don't oil the blade often but I do use it to chop meat (and thus their fats) once a week.

I'm pretty sure I got their #3 veggie cleaver, though I'm not really sure the difference between that and their carbon steel cleavers. Works fine for meat, but I don't chop bones with it.

Got any tips on sharpening? I feel sloppy whenever I'm doing it and it seems like you take a pride in it, so if I could pick your brain on how to sharpen my cleavers better, I'd appreciate it!

[–] Cheradenine 5 points 8 months ago (1 children)

For sharpening I use whetstones, I really like this www.amazon.com/King-4000-Combination-Waterstone-KING/dp/B01LX6AIY3 though the price comes up for me at $50. I paid half that, though it will last a lifetime if it isn't abused.

The 800 is for stuff fresh from the flea market/Daiso (their knives are awesome and cheap) the 4000 is fine (for me) for daily showing veg and meat who's boss. For straight razors I use 10k.

Regular use of a steel (daily for me because I have issues) means I only sharpen once a month. If you don't, or you are using different steel in your knives you may want to sharpen more or less frequently.

[–] Habahnow 3 points 8 months ago (2 children)

I'm looking to actually buy myself a chef's knife. I really only care about having a long lasting knife, that's not horrible. You would recommend a daiso knife? (Daiso the Japanese Asian import store, right?)

[–] [email protected] 3 points 8 months ago

Daiso is Japan's version of a dollar store (though admittedly far, far better than American dollar stores), so I would not go there for a long-lasting knife. Dishes? Absolutely. Knife? No.

[–] Cheradenine 3 points 8 months ago

I had a $5 knife from Daiso, the balance was very nice, I really liked it. I bought it around 2008? A friend has it now, they like it. Cheap knives are rarely full tang and will rust inside the handle, I drip oil into the handle, dry them carefully, and they last for a long time.

My recommendation would be to get a cheap knife like that and a nice carbon steel cleaver like The Wok Shop, or your local Asian market sells. With those two and less than $20 outlay you can do most anything. Breaking down Winter Squash is a pain, but doable, or you can get something heavy and brutish just for that if it's you thing.