I really like cheap stamped stainless knives. In the photo are a Viking, a Kiwi, and something unbranded. Total was $8.20 USD. They are garbage, the handles are terrible, though the ridiculously small Deba has wood scales. They sharpen beautifully.

While you huff and curse under your breath, I have owned custom made Japanese knives, vintage carbon steel Sabatier, as well as all the other stuff, Wusthoff, Global, evs. They aren’t better, just much more expensive.

I am happiest with a cheap carbon steel cleaver (bit of a misnomer as these are really slicers) or a stamped stainless blade. Not Victorinox though, they have too much Nickel and Chromium so they aren’t as prone to rusting. It makes them a bitch to sharpen.

  • Aquila@sh.itjust.works
    0·
    6 months ago

    What do you mean they sharpen beautifully? You also say they’re garbage is that just because the handles?

    • Cheradenine@sh.itjust.worksOPEnglish
      1·
      6 months ago

      Cheaper stainless often has less Chromium and Nickel. Those add to cost, increase corrosion resistance, but make the steel harder to sharpen.

      I steel my knives before every use, when they take small flakes off my thumbnail I consider them ready to use for cooking, then I hone them on whatever pants I am wearing. I have issues undoubtedly, but I really like my knives sharp.

      I also like Bees, a lot.

  • merde alors@sh.itjust.works
    14·
    6 months ago

    i wouldn’t consider the kiwi a shitty knife. It’s a cheap knife, yes, dulls quickly, yes, but it’s a perfect slicer.

    We have knives that cost 10 or 15 kiwis, with good steels and impeccable handles, i still reach out to kiwi for quick preparations