Dropped $80 on a fancy chef knife and it chipped on day three

I was saving up for a good knife for months, finally bought this Japanese style blade for around $80. First two days it sliced perfect, felt great in my hand. Then I was chopping a butternut squash and a tiny chip flew out of the edge. Now I'm out the money and back to using my old beater knife. Anyone else have a knife that just couldn't handle real kitchen work?

2 comments

2 Comments

kimr7411d agoMost Upvoted

Start chopping butternut squash with an $80 knife and then act surprised it chipped? That's user error plain and simple. A Japanese style blade is meant for soft vegetables and precise work, not hacking through tough squash rinds. You should have used your old beater for the hard stuff and saved the nice knife for delicate prep like herbs or tomatoes. Sounds like you didn't research the steel type or proper technique before spending that money, so the knife isn't the real problem here. Take the L and treat the next one better or stick to cheaper knives that can handle abuse.

lilya7611d ago

Learned that one the hard way myself, totally agree with you.