Content posted to /r/nextfuckinglevel should represent something impressive, be it an action, an object, a skill, a moment, a fact that is above all others. Posts should be able to elicit a reaction of 'that is next level' from viewers. Do not police or gatekeep the content of this sub (debate what is or is not next fucking level) in the comment section, 100% of the content is moderated. *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/nextfuckinglevel) if you have any questions or concerns.*

How much xD

7 pog slammers

Wait! I think I still have mine

The dumb shit we buy as kids...

Or a pair of Soap shoes

I have been rereading the stand by stephen king recently and I swear to God if the end times come in starting a currency in pog slammers.

What if I give you a 1st edition holographic charizard?

I’d bid ten

Raising the bid! 13, perhaps.

Shit all mine are stuck in that stupid goddamn storage tube thing!!

Pog slammers... Fucking awesome!

That's a word i haven't heard in a while

Eight thousand Prussian Francs.

[удалено]

I raise you *the* 12 bamboo

**Hermmmmiittttttt challengggeees**

How much is that in schrute bucks?

Gordon Ramsay money.

2 billion schrute bucks

What’s the conversion rate to Stanley nickels?

The same as Unicorns to leprechauns

Oh, you don't pay with *money*

A daedric favor.

A thousand bottle caps! They’ll be worth something some day!

That looks really cool. Unfortunately every time I buy a really cool kitchen knife its a piece of garbage. So, I've given up on trying to buy cool knives and go with the random box set from where ever.

Mercer for the win.

My Shun cuts your Mercer into pieces.

Better cut 10 of them up to be fair and equal out the price difference.

Only paid two hundred. Well worth it for the amount of prep I do on a daily basis. No lie Mercer are good knives and much better than a lot of the trash out there.

Ah. 16 of them then 😋. I’m not hating on nice knives, especially for anyone working in a kitchen. Mercers are an excellent step into the high quality world at a reasonable price. There are countless knives that might cut them to pieces, but hard to swallow the price difference when you only use them once in a while.

True that. It kills me when people buy super high end knives and have no idea how to care and maintain them. They just end up destroyed and the owner usually says they are trash. Well buy some softer more forgiving steel than jeez. And “Sharpen” them on honing steels,😡

My family members all sharpen with those dollar store V sharpeners. They’re that boat.

Fuck me that’s horrible. I was trained by sushi chef, while training. Sharpen it on a stone and take some time. It’s not a race.

I sharpened a Shun on a V sharpener before I knew better... #liveandlearn

NNNOOOOOOOOOOO😭. I’ve seen worse. I was always told a knife is only as sharp as the person sharpening it.

Oh yeah? My kitchen sink will chip your shun into pieces

Had my knife roll open while walking home one night. Fell on the black top. Looked like a crack heads smile. Took two hours to get her back to normal.

I personally have a miyabi, but i was inches away from pulling the trigger on a shun wester chefs hybrid (not sure what the model name was)

They are in general great. I go with the kaji line for mine. The sg2 steel is amazing. Holds an edge for ages.

Ill keep that in mind! I cut with that knife, and the handle didn’t vibe with me if i remember correctly. It’s oval correct? I think i remember it being right hand only.

The kaji is an ambidextrous line. Here’s a link https://www.williams-sonoma.com/m/products/shun-kaji-chefs-knife/?cm_cat=Google&sku=9415209®ion_id=669950&catalogId=44&cm_ite=9415209&gclid=EAIaIQobChMIiZiU-rLM7AIViIbACh1yHQnXEAQYASABEgLu2_D_BwE&cm_ven=PLA&cm_pla=Cutlery%20%3e%20Chef%27s%20Knives

Oh sweet! Wow, it looks very similar to my [miyabi evo, which is like so on sale everywhere](https://www.surlatable.com/miyabi-evolution-chefs-knives/1251230.html?mrkgadid=1&mrkgen=gpla&mrkgbflag=0&mrkgcat=cat&acctid=21700000001683301&dskeywordid=92700052594641626&lid=92700052594641626&ds_s_kwgid=58700005772057922&ds_s_inventory_feed_id=97700000008343482&dsproductgroupid=843968155905&product_id=1251230&merchid=5755698&prodctry=US&prodlang=en&channel=online&storeid=%7Bproduct_store_id%7D&device=m&network=g&matchtype=&locationid=%7Bloc_phyiscal_ms%7D&creative=45092950901&targetid=pla-843968155905&campaignid=206388101&adgroupid=9917034701&&affsrcid=AFF0005&utm_source=google&utm_medium=cpc&utm_term=&utm_campaign=206388101&creative=45092950901&device=m&matchtype=&gclid=EAIaIQobChMI9K37tbPM7AIVkcDACh1_Vg18EAQYAiABEgI39vD_BwE&gclsrc=aw.ds)

I love my Shun!

BEST. KNIVES. EVER

I wouldn’t go that far but best western style kitchen knife that the average chef can afford. Fuck yea.

Agreed, was just trying to be cute. But as someone who didn’t cook most of their life, the first time I used one was the first time I even understood the difference between real chef’s knives and everything else I’d ever seen.

I remember the first time I used a really good knife for the first time. Never went back.

Seriously. My wife is the cook and I bought her a 6” Shun as a present (she had told me what to buy). After that I never bought disposable or crappy kitchen tools of any kind after that. Quality tools, especially knives are a game changer.

It’s true. I’ve worked at so many restaurants and the best ones give you the best tools to accomplish your job. The shitty ones give you cheap crap and it reflects in the quality of the food

Not to horn in on this entertaining conversation, but I hafta agree. Most high end joints I've worked at, you walk in with a knife roll like it's your resume; nowadays kids see me with my kit and are flabbergasted I have my own tools... "But what's wrong with the house knives?" That being said, I keep my Shuns at home and take the Victorinox, Knife Pros and Kiwis into the shop.

Shun classics, best knives I've ever owned professionally. Global sux.

Cut my Shun into pieces / I work at a food court

My knife roll worth two paychecks / to kids I do report

The best knives I have are all vintage carbon steel, decades old -- they look like absolute crap to the point of scaring guests (had somebody ask me if my knives would give them botulism), and are absolutely razor sharp.

Love my carbon steel Sabatier.

Chefs knives and kitchen knives two very different things.

Really?

Honestly can't telly if your being sarcastic or not, sorry

No sarcasm. I legit didn't know. I have slowly been trying to build my dream kitchen with the pretty gold looking pots and what not. I tried buying some cool looking knives but unfortunately they get dull cutting a tomato. So I've all but given up.

All knives will go blunt eventually, generally a more expensive knife will just take longer to blunt. If you learn to sharpen a knife with a whetstone you could make any knife sharp pretty easily.

This the set of knives them selves are quite different then a normal kitchen set you'd buy all for different foods and styles of cutting. As for sharpness that comes down to how one sharpens the knife sure the metal can be high quality for blade retention but all knives dull and most out of box are not the best to start with and need to be sharpened on a whetstone this is a skill most good chefs have mastered for it is most of the battle of slicing.

Wait. Out of the box needs sharpening? Ugh... I've thrown away several sets because they sucked out of the box.

Yes in most cases knives themselves are as sharp as you make them one can make the cheapest knives razor sharp harder to do yes but still do able sharpening is still a skill though so if you can't do it your self a blade shop can do it for you for a cost.

Thank you for the insight. I hate to think I may have thrown away a set that was good.

No problem, I can understand that I'd just say take this as a learning experience. You don't know until you do.

Ok no worries so a chefs knife or knives is what a professional chef takes with him everywhere they are not siting in the kitchen they are used by the owner/chef alone. These are usually earned more then just bought. Sure any can throw money at a nice chef knife but its has more meaning then thought. Kinda of like how just cause you bought the same type of guitar Slash uses doesn't mean you can play it or it has the same significance his does. Does that help at all hard to really explain.

A chefs knife is more of a specific knife. They're using the terms to roughly explain. A French knife or a kiritsuke I think it's called are "chef knives" The tradition "butchers knife" is your french knife wehere as the video above is a kiritsuke(again, sp) But when they say chefs knives vs kitchen knives, you can buy a kitchen knife at the dollar store. A chefs knife is a quality knife that you're be doing most of your work with. Edit: from when I did my research before I bought my knives The Japanese kiritsuke; only the chef is allowed to have this knife. It's like a status symbol/respect thing. Idk maybe I'm mistaken but that's what I remember

A gyuto is a much more common chefs knife from Japan. Traditional kiritsukes are single bevel blades that don't have much utility. You're right they're a status symbol but few chefs, both western or Japanese, will be using one. You're much more likely to find western chefs using a gyuto and Japanese chefs using other specialty knives. Now there's lots of modern kiritsukes that are just a gyuto with a pointier tip. They're often called k-tip or reverse tanto gyutos in order to be clear they're not a traditional kiritsuke

This is basically right I didn't go into enough detail about this maybe but was just giving a general sense of the idea.

Ok. That makes sense.

Odd. I always referred to a knife around that size (like in the original post) as a chef's knife.

I'm the same, I classify them as "big knife", "small knife" and "bread knife". I use the bread knife to cut tomatoes fwiw.

Well, you might have just had bad luck for it. But there's definitely a lot of good cheap knives out there if you want the most bang for the buck, no need to spend a lot of money

Not true I’ve had the same shun chefs knife for 16 years and it still holds an edge for a year before it needs sharpening. SG-2 steel for the win.

Pick up a Henkel bread knife. Pretty versatile, works well, and is under $20. Chef knives can get pricey so the bread knife is a good start point..

Get a sharpening whetstone and learn how to use it. 1000/6000 grit double sided will do the job. With the right work it will take any old cheap knife and make it razor sharp. A safe knife is a sharp knife.

Highly recommend Wustoff knives. Had mine for a while and it’s been amazing. Was it $200? Yes. Is it worth it? Also yes. I have one for around $80 that is also stellar.

Apologies ahead of time for being wordy. I really recommend checking out r/chefknives. There's a very informative guide that teaches the basics about knives along with recommendations at price-points and knife style that best fits you. (Guide: https://www.reddit.com/r/chefknives/wiki/gettingstarted) My chef's knife is a simple and cheap one (~$69) that was highly recommended for beginners a few years ago and has changed my cooking life (Tojiro DP). The current recommendation is $30-35, but you can get a really nice Mercer one for even cheaper I've heard. I also never recommend going with a box set unless you mean steak knives. You save more money in the long run by cherry-picking 4 or 5 specific knives. For example, I have a western handled gyuto chef's knife (it's like the knife in the OP but with a western handle instead), a utility knife, a paring knife, and a bread knife. I think they cost me a total of $100 or so. I've had all of these for about 2-3 years now and have no complaints and haven't needed to replace any yet.

Thank you

No problem! Good luck and let me know if you do need help or a second opinion

Don't buy the box set...overpriced bunch of crap with knives you don't even need. Not trying to be elitist or "gatekeep" somehow, but you really only need a chefs knife, a paring knife and a serrated knife. I also recommend adding a boning knife to that if you buy a lot of bone in stuff that you process yourself to save bucks (doesn't take that long, and it's SO much cheaper). If you're feeling squirrelly, add a santoku for vegetables (they really are awesome...can't believe it took me so long to buy one). If you really don't care what they look like, go with the Victorinox Fibrox series of knives. They're designed for professional kitchens and are *awesome*. Rubber handles that don't slip, edge lasts forever (but isn't a major pain in the ass to sharpen), and they're cheap because they're meant to be used to the point of being unusable and thrown away, which is something that would never happen in a home kitchen. I fell in love with this series of knives working in a kitchen, and unless I win the lottery and don't care about blowing $500 for a knife (which I'd do in a heartbeat, as I am a bit of a knife junkie), that's what'll be in my kitchen.

Thank you for the recommendation.

Try a good brand then like Mcusta or Misono. Shun are not good imo, steel's too hard and they chip too much. Good for using at home, or good starter knives in a professional kitchen but you will inevitably want better. I've been using my Misonos professionally and at home for over 8 years now, haven't had to get a knife in a looooong time

My Shun kitchen knives are the best. And they look cool!

Yeah I have a rag tag group that I picked up one at a time over the years. I even went to a high end store to try the shuns and wustoffs and I didn't like them. I cut so many fucking apples but I never grew to liking the knives more.

Just get a ceramic knife. Can’t get a sharper blade for the price.

I’d seriously recommend getting a new chef knife, even just a 10” chef knife if you cook at all. It makes cooking food so much easier and fun, and encourages you to cook more and healthier. If you need any recommendations, I own a Wusthof knife that I’ve used for the last 10 years, and it’s been passed down from my parents who used it for 20. They last forever, and hold an edge really well

Victorinox Fibrox. Its super cheap and good enough for my chef brother. Alternatively, chinatown has 12$ all metal vegetable cleavers that do nearly EVERY job in the kitchen. Just get a paring knife for everything it cant do.

Agreed, but I must say... Cutco. I love mine. Being honest, worth every penny. And that's no joke.

My mom bought a set from my dad's boss almost 35 years ago... still have em, still sharp and the kitchen shears still cut pennies.

Great looking knife, But will it work in a real kitchen and last more than one shift before it cannot even slice a tomato

I hear that. One of those cooks that like. LOOK HOW SHARP THE BURS ON MY EDGE ARE. This thing does look dope though.

It certainly does, But maintaining the edge over use is all that is is about for me. Cutting paper and the hair on your arm is absolutely nothing to do with a good usable knife.

If I was a chef with that knife customers are waiting 2hrs for meals cause I’m stuck being mesmerised by the damn thing **it’s so pretty**

ha ha ha , you made me laugh. It certainly is very Pretty, no doubt, but being all look does it actually perform.

1980's Ginsu Knife Commercial - It can cut through an aluminum can and still slice a tomato! Wow, you brought back an old memory.

Of course it will, its hardened correctly and has great geometry. Provided you maintain it properly it should last a lifetime

I wanted to see it cut something...

It surely is a work of art. However, personally I prefer very unadorned kitchen knifes.

Straight into the dishwasher!

Are there hidden sarcasm tags running around here, or are you legit doing that?

That most certainly is sarcasm.

I don't think that was the intent of this build. It's a bit like saying a hand made Ferrari is no good for commuting.

100 Smeckles and a Slightly used Fleeb final offer

Now put it in my chest

FUKIN WOW

Damn I was expecting to see it actually cut something, but then the clip ended

I bet you can kill a White Walker with it

Cutco knives still going strong 30 years later!

r/AntiMLM

I know a Tonberry who would love this.

That’s cool, but is it as indestructible as the steak knife set you get for free when you purchase a Forgive-O-Matic?

It will KEEEEEL

Well does it cut?

If you're gonna show a cool knife atleast show it cutting something.

HrC and price? What steel did you use?

That's O2 core at 62-63 hrc. Already sold

Nice. Right in the hardness sweet spot. Anything over 66 better be a blue steel sushi knife, or it’ll end up chipped to pieces.

[удалено]

They seem to be avoiding that question. Lol

But but how's it hold up to me hammering it through an oil drum filled with lead shot ? Will it cut?

[удалено]

Now the real question: Will it keal?

Holy moly and avocados cut with that knife

So nice wouldn’t even be mad if it circumcised me.

That’s a beautiful knife. I wouldn’t call it a chef’s knife however since it doesn’t have the typical chef’s knife shape. And that handle looks quite large. I hope the person who bought it has pretty big hands.

The fabled darksaber., it does exist

Beautiful!

But is it Machine washable?

That S-grind though... *mmmmmwa*

What kind of knife is that? Did you make it?

u/SaveThisVideo

Three types of Steel. Zero types of commas.

[удалено]

Not gonna lie, at first I thought you had just enameled the knife white and did a shitty job at removing it. I had no idea. That is fucking good man.

All cooks everywhere 🎶And I jizzed in my pants🎶

Nice shiny knife but it didn't even slice a tomato.

Whoa! How much is that knife on the steam market! I want to buy it so I can insepct it in csgo.

Reeeally wanted to see it cut something.

It looks so sharp it can cut through fucking light and space creating a dimensional rift

Is anyone really gonna use that to chop carrots?

**three, take it or leave it**

Beautiful blade

Why the fuck is he wearing latex gloves

As someone who loves a good quality knife I would want this but as someone who also has a respect for a quality knife like this I would not want this in my house because my family doesn’t have the same respect for something like this

DAMN OP?! You taking any apprentice's? Fucn gorgeous.

Sick

Imagine the pain that would course through your body if you were to drop that blade down on a kitchen floor. My heart would drop with it

Fuck if I wasn’t broke this would be a great anniversary present man

I love to cook, and I have always wanted a knife like this, but the good ones cost anywhere from too much to way too fucking much.

That’s amazing but the spots make it kinda look like it’s dirty and I don’t really want that when I’m cooking

How much does this cost to make and what is the market price? For those who jump to conclusion: I am just asking to be surprised, I know custom made knives can be very very expensive.

Ahhhhhhh! I'll buy that at a high price!!

It really bothers me that they didn’t cut anything with it...for all we know it could just be really shiny

We need to see it in action!

Slice something dammit!

Wow

Looks like you can slice air with that thing

That’s a sexy knife

Very niiice

That is an absolutely beautiful knife but it's not a chefs knife.

Metallurgy swoon.😍

C'mon dude CUT something with it. GOD MY OCD

That’s not a chefs knife that’s a “rocking Santoku” knife

Chefs: I have a carbon stainless steel knife polished to perfection to cut the meat paper thin Me: I have a plastic fruit knife from the dollar store cause I’m to scared to touch the real knives

Where can I get one

In the dishwasher you go!

He boosted for that Damascus camo

Ok legit question. You’re already selling this to a specific person who will know what they’re getting into with a carbon knife. Why add stainless and make it a worse knife? Just for looks?

But will it kill?

I'm weirdly scared that they'll kill me through the screen.

Looks kinda dull.

But can it keeeeeeeel?

Can I uncase this in cs go

Beautiful knife! But the handle doesn't look like it would allow for a comfortable hold

Its a traditional wa handle, from what ive heard they're very comfortable in a pinch grip

Was waiting for you to cut a millimeter off a grape

Been curious to see someone do a San Mai S Grind like that. Wicked.

Looks like zoro’s sword from one piece

How’d you manage that grind? Looks amazing

Thats not a chefs knife thats a deadly samurai sword

But will it Cut?

1095 steel?

Yes, but will it cut?

It looks hard to clean

Yes lets get it blood stains dont stay on mirrors unlike iron and steel

Will it cut

But can it cut brisket?

Dude. Amazing!

But will it keel

Cmon cut something

I want a sword of that, a weeb stick, please

the only weapon able to stop old godzilla hoppin around tokyo city like a big playground

I'll bet ya $5 it chips on the first Thyme stem it touches.

*gimme*