Wasted $200 on a boning knife that couldn't hold an edge

Last month I picked up a fancy new boning knife from a brand I hadn't tried before. It looked great and felt nice in the hand, but after just two shifts breaking down hogs, the edge was completely gone. I spent $200 on that thing and had to send it back for a refund. Went back to my old Victorinox that cost me $40 and it's still sharp after a week of heavy use. Anyone else had a knife that looked good but just didn't perform under real work?

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2 Comments

sanchez.mia4mo ago

Totally agree with you on this. I bought a so-called high end chef's knife last year that cost way too much and couldn't slice through a tomato after two uses. My old $30 Mercer from culinary school is still going strong and keeps its edge way longer. It's crazy how sometimes the expensive stuff is just for looks, not for real work.

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price.alice4mo ago

Has anyone else ever spent way too much on a fancy knife only to end up back with their cheap trusty one? Ngl, I got a $200 Japanese knife as a gift and I'm scared to even use it, meanwhile my $15 IKEA special is the one I actually reach for every day. Tbh, my cooking skills are probably the real issue here though, not the knives.

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