Warning: That $200 'professional' chef knife dulled in 2 weeks

Honestly, I thought I was being smart buying a pricey Japanese knife online, but it's already got chips after cutting veggies. Anyone else find those budget Victorinox knives hold up way better for daily use?

3 comments

3 Comments

skyler_jackson279d ago

Too brittle for home use" - that's exactly what my buddy said about his fancy Shun when he tried to cut through a butternut squash and a chunk just flew off the edge. Tbh, I did the same thing with a cheap ceramic knife I got at a flea market, chipped it on a frozen bagel. But here's the weird thing - my mom's been using the same $20 kitchen shears for like 15 years and they still cut through chicken bones like butter. Maybe we're all just overthinking this whole knife thing.

jenny4710d ago

Are you actually sharpening it right or just using it out of the box? A lot of those high end knives come with a factory edge that's way too brittle for home use, you gotta run it on a stone or at least a honing rod every few days. The steel might be crazy hard, like 62+ HRC, which chips if you look at it wrong, especially with hard veggies like carrots or squash. Victorinox uses softer steel that's way more forgiving for people who don't want to baby their tools. Did you check the review specs before buying, like the rockwell hardness number?

emerym3610d ago

I mean, "too brittle for home use" is kind of a stretch though. I've got a couple of hard steel knives around 63 HRC and they're honestly fine for most stuff, you just gotta be a little careful. People act like you need a degree in metallurgy to chop an onion, but a good high hardness edge stays sharp way longer than a Victorinox ever will. And let's be real, carrots and squash aren't exactly diamond hard, if you're chipping on those then maybe you're rocking the blade side to side or cutting on a glass board. I'd rather sharpen less often and deal with a chip maybe once a year than constantly honing softer steel that goes dull in a week.