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?

2 comments

2 Comments

sanchez.mia19d agoMost Upvoted

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.

price.alice19d 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.