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Blew $210 on a cheap off-brand kitchen knife block set, then a butcher in Kansas City set me straight
I grabbed one of those 15 piece knife block sets from a big box store for $210 about a year ago because I figured more knives equals better value. By month four the handles were loose, the steel was soft enough that a tomato would crush instead of slice, and two of the tips had snapped clean off. I was ready to just buy another cheap set until a butcher in Kansas City laughed at me and handed me his 30 year old carbon steel chef knife that he'd sharpened maybe a thousand times. He said one good knife you take care of beats fifteen bad ones you replace, and honestly he was right. I spent $85 on a single forged knife instead and it's already outlasted the entire block. Has anyone else gone down the knife block rabbit hole before figuring this out?
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dakota1601d ago
Wait, two of the tips snapped clean off? That blows my mind because I did the exact same thing with a cheap set years back and just figured I was too rough with them. The tomato thing really got me too, I remember pressing down so hard the skin just squished and juice went everywhere while the blade did nothing. Hearing that a butcher handed you a knife he'd used for 30 years is wild, that thing has seen more meals than most kitchens ever will. You dropped $210 on that block and still ended up spending $85 more, so the "more knives equals better value" math never really works out. A single forged knife that holds an edge is worth way more than a drawer full of junk you have to fight with every time you cook.
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