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Pro tip: I had my kitchen knives sharpened by a guy at the Portland farmers market for $5 each and now I'm rethinking my whole setup
I used to think a $200 Japanese gyuto was the only way to go for a lifetime knife. Then 6 months ago I paid a guy at the Portland farmers market $5 to sharpen my $30 Victorinox, and it cut better than my fancy knife ever did. That's when it hit me: I was buying knives for the wrong reason. I thought steel quality and fancy handles mattered most, but the real issue was that I let my $200 knife get dull and never learned to sharpen it myself. Now I use a $12 stone and my cheap knife every day. The expensive one sits in a drawer. Has anyone else gone from chasing expensive gear to just learning basic maintenance?
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caseyw1215d ago
Heard a butcher say sharp beats fancy every time.
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