[SpartanAir]

Originally Posted by Culverin

p.s.

When I say "Upgrade" the chef knife, is because the fit/finish of the Tojiro is meh.
Better knives will have:
- tighter tolerances at handle
- better grind
- higher hardness from heat treat
- handle asethetics
- handle material

But the biggest jump will be blade metal.
Since I presume you don't want rust, stay away from Carbon Steels unless you're hella meticulous about wiping it down and keeping it dry.

From from a VG-10 steel (59 rockwell)
to a powdered R2/SG-2 steel (62+ rockwell),
You'll see a jump in edge taking and edge holding ability.


I don't think I should get anymore technical.
Just ask if you have anymore questions

Hmm, well I think for someone like me who doesn't know much or have much experience with knives, I gotta start somewhere. I'm glad this thread exists so I can refer back to it. I tried out my chef knife last night and it was pretty good, mind you coming from the piece of shit knife set I had before it didn't take much to impress me.

It also depends on how much time one spends in the kitchen. I try to keep my meals simple or else it takes up too much of my time. But I'm gonna make good use of my Crockpot this winter and make big batches, for health and budget reasons. So I'll get good practice with my knife set; see how the chef and paring knives work, and maybe upgrade

Just like anything I can see how specific and technical it can get. I've learned over the years to pay a bit more for quality and reaped the benefits. Tools, clothes, electronics...definitely makes a difference.