Quote:
Originally Posted by Inmem58
I don't need high dollar knives to produce good food. If it cuts then I'm golden. I only sharpen them about once every 2 months depending on usage. I woukd definitely buy these again once they go old.
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Knives don't make better food, but use them more and you'll better appreciate good ones. That's not intended as a knock on you, really. I never appreciated them until my brother bought me a really nice one for Christmas several years ago. A better knife will get a finer edge, holds that edge better, feels better in your hands, has better balance, and won't wear you down as quickly when doing a ton of prep.
And the Victorinox I mentioned, not a one of them qualifies as "high dollar."