I agree with you 100%, I use both Wüsthof and Zwilling at home and have subscribed to the mindset of “a dull knife is a dangerous knife” for a long time.
However, I would place more emphasis on learning to sharpen a knife and purchasing a whetstone kit, because even the cheapest 2nd hand blade can be made to cut razor sharp at least once.
Yeah I sharpened a shit Ikea knife once. It was good for about 5 minutes. A quality knife holds an edge for a very long time. I use and mine daily and hone them about every other day, and feel the need to resharpen them maybe once every two months.
PSA: a honing steel does NOT sharpen a knife, it straightens the edge and should be used very gently.
Also, never buy knives in kits. First of all, these are shit 99% of the time. And second, when properly used, a chef’s knife is the only knife you’ll ever need.
I agree with you 100%, I use both Wüsthof and Zwilling at home and have subscribed to the mindset of “a dull knife is a dangerous knife” for a long time.
However, I would place more emphasis on learning to sharpen a knife and purchasing a whetstone kit, because even the cheapest 2nd hand blade can be made to cut razor sharp at least once.
Yeah I sharpened a shit Ikea knife once. It was good for about 5 minutes. A quality knife holds an edge for a very long time. I use and mine daily and hone them about every other day, and feel the need to resharpen them maybe once every two months.
PSA: a honing steel does NOT sharpen a knife, it straightens the edge and should be used very gently.
Also, never buy knives in kits. First of all, these are shit 99% of the time. And second, when properly used, a chef’s knife is the only knife you’ll ever need.