Originally posted by Richtee
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Originally posted by Otis857
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It ws cheap from aldi - and I suspect that's why it's so damn blunt. Great knife, but won't cut cold butter.
My advice is to go for a mid range set from a well known brand. The sabatier set I got last year are my used 90% of the time knives. Easy to sharpen with a ceramic v sharpener. Strong steel without being brittle. And just a lot more user friendly than the damast steel knives I have.
My kai shun knife gets used for slicing frozen shoulder steaks for sausage. But the metal is brittle to the point of flaking off quite easily. The point nudged the side of our sink and just snapped off.
And you will never get it as hsarp as when you got it. basically if you go the stupidly expensive folded steel route - you need to have enough money to employ your own dedicated japanese knife sharpener bloke :-)
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