That $300 boning knife I bought was a total waste

I mean, I saved up for months to get this fancy Japanese knife everyone raves about. First week it chipped on a chicken thigh bone, not even a big one. I sharpened it myself and now the edge feels weird, like it's never right. Shoulda just stuck with my old Victorinox that cost like 40 bucks and lasts forever. Anyone else had bad luck with expensive knives or is it just me?

2 comments

2 Comments

lunakim22d ago

Sold my fancy Shun after the same thing happened to me. Got a decent Tojiro off Amazon for under a hundred bucks and it's held up way better. I stopped trying to sharpen my own knives after that too, now I just take them to a local guy who charges like 8 bucks per knife. He sets the angle right and I don't have to mess with stones I clearly can't handle. The expensive ones are just too delicate for real kitchen work, at least in my hands. I'll take a tank that I can beat up over something that chips from looking at it wrong.

the_ray22d ago

Respectfully, nah man I gotta disagree on the expensive ones being too delicate. I've got a couple nicer knives that have taken some abuse and held up fine. The difference is the angle and hardness - if you're not cutting through bones or frozen stuff they're solid.