I swapped my cheap paring knife for a $90 Japanese one and the difference in precision for tourne cuts was like night and day.

What's your take, is a truly great knife worth the investment for a specific task, or is a sharp, basic tool always enough?

3 comments

3 Comments

Come on, that's just paying for a brand name. A sharp cheap knife does the exact same job if you know how to use it.

My old $20 knife needed sharpening every week, but my Wusthof holds an edge for months.

Absolutely, my good chef's knife feels like an extension of my hand now.