/ck/ - Food & Cooking

>>11458740

Why not both?

>>11104571

My two goto knives. I've had them both for more than a decade. Keep them sharpened and they should last a lifetime.

Okay, seekay, it's time I bought a big boy knife and I need some suggestions. Pictured are my two workhorses. Bottom is a J.A. Henckels I think I paid around $30 for. Top is an OXO I bought at Target for around $20. Both are more than a decade old. I keep them sharpened with a stone, and both work very good still. What I need is a decent chef knife with a price somewhere under $200.

&4 comments and exactly two mention the most important aspect of owning a kitchen blade: maintenance. If you don't know how to hone and sharpen your daily blade, you're just throwing your money away be it $40 or $400.

Buy a stone and a steel, and take the time to learn how to use them both. It's the only way that you're going to get twenty or thirty years out of a blade.

Pic is on OXO I bought at Target in the late 90's. Bottom is a Wüsthof I bought on Amazon a decade ago. Both are used daily.

>>8866112

Why not get both?

I use both, but I tend to favor the Santoku for daily use.

>>8735053

I've had my Heinkels for more than a decade.

Buy a steel and a sharpening stone and it should last forever.

>>8582738

Top is an OXO I bought at Target 15 years ago.

Bottom is a J. A. Henckels I bought off Amazon ten years ago.

Once I learned how to sharpen them, they've become my kitchen workhorses.

I have some throwaway Japanese blades that I keep on my boat that work fine fro that application.