Quote:
Originally Posted by Gachinto
The PROS don't use Chef nor Santoku do they? They have other task specific knifes while Chef and Santoku are multitask and considered entry level? I'm just talking outta online research, I don't have more actually experiences. All I know is my knifes, which my parent bought years ago, sucks ($20-ish knifes from wherever). I bought a stone and did some pretty good sharpening, still it seem to dull after few uses, and it doesn't exactly cut through anything at ease.
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The pros use whatever suits them. It's the material of the knives that make a hell of a lot of difference. The $1000 sushi knife I mentioned in my earlier post is made from 100% high carbon steel (Yanagi Honyaki Aoko blue carbon steel) and is hand made using the same techniques used in making samurai swords. It is very hard, but also very brittle and difficult to sharpen properly. It is also very rust resistant compared to my cheaper ($400) sushi knife which I need to sharpen once a week, whereas I can get away with not sharpening my expensive one for months. Anyways, what I'm trying to say is that not only is the metal alloy important, sharpening technique is too. You mentioned that you had bought a stone, but how fine is it? You can seemingly do a good job at sharpening a knife, but it can be decieving...a well sharpened knife will hold its edge a lot longer than one not well shrpened...they will both be sharp at first. I'd say even a cheap knife that has been sharpened properly should hold its edge for about a week in the home.