I have a question about knives. Do you always need to sharpen an expensive knife, or just cheap ones?
I snagged the one
Lanx
posted.
I'm not going to scroll back to see what knife you are talking about.
The answer has different parts.
Firstly, expensive doesn't mean anything. It could be a pseudoluxury brand where they buy Paki trash for a few cents and place it in a twee box and charge a pile of cash for a sharpened bed spring.
It could also be a fancy "German" brand that is stamped trash but with a vast advertising budget. Further if it is a "set" knife and comes in a block with a zillion other knives....usually trash. No...usually wildly
overpriced trash.
Further, actual nice knives can be made very expensive with the addition of fancy handles.
...and then nice knife with fancy handle and a fancy ad budget behind it. Very nice to show off but no better than a good $11 Japanese chef's knife.
And then consider chopping technique and metals. If you bang the fuck out of your chopping board with your knife, then even a lightsaber will go dull. If you rotate your knife along the long axis as you chop...it will go dull pretty fast....and can even break the edge. I have a few knives that are sub atomic sharp but are ONE sloppy cut away from being trash.
As such 98% of my "chef's" knives are cheaper steel. I have an ace cutting game, but still waddle the hilt around like a drunk fat woman in Wisconsin looking for a curd fix.
But....ahhh...they are still wildly fucking sharp and lovely to use. WAY better than anything with "Germany" printed on the side. I strop mine, anything more hardcore than that can fuck up the blade in a heartbeat.
And then there's using knives to purpose. I don't use my nice knives to cleave bones, I have cheap knives for that. I don't sharpen them myself because that always ends in tears.
But they are a joy to use. My favorite is a nakiri that I've had since 2008. I've only stropped the blade and it is a LONG way from needing a sharpening. 98% of my knives are the same shape.
Better yet? I never spent a pile of cash on any single one of them. I think maybe the most expensive one was $275; most of them in the $100-200 range.
I do all the prep and all the cooking, so really value a sturdy fast and reliable blade.
I tried learning to sharpen them myself, but...it is a long task to get it done well. I don't bother.