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Former chef: Knives. My most expensive knife is $80 with a lifetime warrantee. Most are $10-$20. Instead, learn how to use and take care of a knife.
Yup. I learnt that the price tag doesn't make much of a difference. Sharpening tools do.
I've been sharpening my knives for a year or so now, but last week i bought this piece of plastic with the angles for different knives on them and it leveled up my sharpening game significantly
You've been sharpening your knives for a year? Is there anything left of them?
Got a picture?
I tried to post a picture but it was too big I can try again later. Its hard to get a good image of the edge though
I can pay a little more for a nice forged knife, folded steel, but anything you buy at walmart or amazon is the same quality regardless of price.
Handles make a huge difference but they rarely impact price.
I refuse to get a forged knife, I demand the real thing.
Great Grampa was supposed to be buried with that joke.
Good advice but I wouldnt really call that 'cheaping out'. You can buy kitchen knives for 2$ which you definitely shouldnt do
Disagree. My favourite paring knife came from a discount bin at a dollar store in a pack of five. You can find decent knives at a dump if to you look hard enough, depending on your definition of cheap.
If the handle falls apart then the average person cant do shit about it even if blade quality is the same as a nice one.
I have hope for the average person.
Oh yeah? Well half of all people are even dumber than that, so there.
In my experience the vast majority of cheap knives can't hold an edge at all. The super budget stainless used is just too soft. At the same time I can find many in the $70-100 range that do considerably better in that regard - I sharpen them 3-4 times less frequently.
I prefer to spend a little more on the 1-2 that get the most use.
Knife handles are important. If you buy a cheap knife where the handle snaps while you’re using it, you’re going to get cut.
I think you should get expensive knives as a convenience, or you are pushing the limits of the steel. I cook a lot, and do lots and lots of chopping to cook food for the family. There have been times I've fine diced 10lbs of onions in one go, on top of cabbage, tomatoes, peppers etc.
With that much chopping, anything that can't shave like a razor is dull. That's why I use a really nice knife, thinned, sharpened and tuned it to my preferences.
TLDR most people are fine to use any generic knife (if you lack self respect) but if those aren't cutting it for you, get something better. No pun intended
I work in a restaurant and 10 lbs of onions lasts 36 hours. We buy the shittiest chef knife Ed Don has to offer and it's fine. I like nice knives on a hobby level, but they're not necessary on a personal or professional level.