Anon01/28/26, 03:37No.21855429
So there is a lot of bullshit, fake shit, hype and other twattery associated with knives. If you are paying triple digits you are paying for twattery of some type. Note: Jap knives will be handed - so be careful if left handed.>For metal:
Do you want corrosion resistance or a harder metal that retains it's edge longer? Corrosion resistance (stainless steels) lets you jam it in the dishwasher. Fancier metals need to be babied or they rust (steels). I prefer stainless (I have both) for daily driving.>Handles:
Cost: Fancy shit > wood > plastic. Main thing is you want something that has grip and is comfortable in YOUR hand. Plastic won't care about water, wood does, and some fancy shit may or may not. If solid stainless, you won't need to care a bit about rust under the handle.>Edge Retention:
You are gonna have to sharpen, so just give up on this. Get a tool that lets you sharpen for your skill level. Shitty sharpening is the dual system for course/ceramic crap, most of this will be scammy DO IT FAST crap. The set of stones will be best value. Easiest will be some fancy belt sander setup, but that also costs money.>Types:
You only need a chef knife, paring knife, and a bread (serrated) knife in the kitchen. If you want to get a knife set - do it. Don't go wmart cheap, get a mid range set they are way better. A knife block will have all the good shit you need and from there you can add on specialty crap if necessary. I only recommend specialty crap if you do VERY specific things in the kitchen - like a boning/filet knife if you work with fresh caught fish. Or a long ass brisket knife if you smoke brisket. Don't fall for specialty knives if you don't do the thing they are associated with.Overall I use my solid stainless knife block set the most. I do have fancy steel knives, but I'll be fucked if I use them - they rust and I don't want to dull them they look so damn good. Having good steak knives is nice, and that block provides plenty.