That $8 thrift store chef knife I grabbed as a joke

I bought a beat-up Wusthof from a Goodwill in Portland for $8, thinking it would just be a backup that never got used. After spending 20 minutes with a whetstone, it actually outcuts my $150 Shun from Williams Sonoma on most veggies. Anybody else find a hidden gem in a junk pile that totally shifted what you think about brand names?

4 comments

4 Comments

elliot_gibson271mo ago

Did you do anything special to the blade geometry or was it just sharpening? I'm curious if the steel is actually better or if it's just that the profile fits your cutting style more.

karen_sanchez491mo ago

Yeah I actually read somewhere that the geometry matters more than people think. The steel on this one is fine but the edge angle is what makes it cut different. Feels like it was made for how I hold it, you know?

ray3561mo ago

Nah just sharpening but I played with the angle a bit on the stone. I went a little steeper than usual and it made a huge difference on stuff like tomatoes and onions. Sometimes the factory grind is just not right for how you cut.

davis.noah1mo ago

Bought a beat-up Chicago Cutlery at a garage sale for two bucks. Just a little time on the stone fixed the edge and it slices tomatoes like butter. That cheap knife taught me brand names don't mean much once you put in the work.