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Another side of this... if you're on a budget, you can turn a crap knife into a pretty serviceable knife with a very basic setup. I've got a pair of santokus th
by tonyarkles 3y ago
Another side of this... if you're on a budget, you can turn a crap knife into a pretty serviceable knife with a very basic setup. I've got a pair of santokus that were about $20 each (one bigger one for meat and large veggies, smaller one for small veggies) and a set of 3 progressively finer sharpening stones from Princess Auto (the Canadian equivalent to Harbour Freight). About once a month I take the two knives and give them about 5 passes on each side, with the bevel set basically at the angle I get if I have a finger in between the spine and the stone. Takes about 45 seconds and they get sharp enough to pass the tomato test.
They don't maintain their edge, but I've had fantastic slicing for a decade now for $50.
- p1necone 3y agoYep, the distinction between crappy knives and good knives is generally more about how long they hold an edge for rather than how sharp that edge is. Victorinox make knives that are good and cheap though. They're the only brand I know of at that price point that I really wouldn't mind using instead of something quite a bit more expensive like Global. Assuming a certain baseline quality of steel, the most important thing in a knife is how comfortable the handle is and whether the balance/weight is right for your particular taste and grip.
- jseutter 3y agoI've also found Ikea knives to hold an edge as long as my Victorinox knife. They are only stainless, but the alloy they use seems to work quite well.