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fazalmajid t1_j8iw45g wrote

Reply to comment by swordgeek in Best set of chef knives ? by MatineHen

Also a cheap knife properly maintained will work far better than an expensive one never sharpened. I learned how to use Japanese water stones at Bernal Cutlery, but it's just too much work for an amateur and I just use the Victorinox Fibrox with a Chef's Choice sharpener that I wouldn't dream of using on my expensive Ashi Hamono wa-gyuto Japanese chef's knife or even my semi-expensive Tojiro-DP.

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swordgeek t1_j8j9x3l wrote

> a cheap knife properly maintained will work far better than an expensive one never sharpened.

Yes yes yes, a thousand times yes!

You can make almost any knife scary sharp. The benefits of better knives come in terms of how long it stays sharp, balance, construction, etc.; but dull knives are miserable to use and dangerous.

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