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That $50 paring knife I bought 3 years ago still outcuts my $400 chef's knife.
Picked up a cheap Victorinox at a hardware store in Portland last month and now I'm wondering why we all act like you need to drop a fortune on a single blade for good edge retention - anyone else find their favorite tool was the cheapest one in the drawer?
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luna_kim403mo ago
Ha, I spent $120 on a knife that can't even open a bag of chips without chipping.
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james_ramirez3mo ago
Hmm, I gotta disagree. You're paying for the heat treat and edge geometry, not chip bag durability. A quality blade at that price should be treated with care, not abused on packaging. If you wanted a beater knife, why not grab a Kiwi for $5?
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