I can't stand using dull knives either. I use my honing stick almost every time I'm going to chop more than 1 onion. Folks that use the wrong cutting boards and dull knives...I'm surprised they have any fingers left at all.@LMichaels, how would you feel about a Balvenie 21yo Peat wood?
I'll echo all of the comments about the sharp knives. I cannot STAND working with dull knives. I cut myself across the pads on my left index and left middle fingers, took 4 stitches each to close...... and never felt the cut. A couple of years ago, my g/f spotted a Henckels (I think....) Santoko style and it's held an amazing edge. It also never sees frozen food, bones or the dishwasher. I don't pretend to have crazy sharp knives like a professional, but most people just won't be comfortable with my knives "they're too sharp!" I apologized to a buddy of mine a few years ago who was playing sous chef for a Labor Day party about having dull knives and should really touch them up.... "I'd hate to see what you call sharp!"
My general recommendations are handles that you find comfortable, and at least decent steel. Beyond that, it's pretty much spend what you want.
I second the Chef'sChoice 15XV. It brought back to life like a dozen knives that could not even cut paper. Now I also buy knives at the thrift store for like 75 cents, sharpen them and give them away as gifts.I know very little about knives--and less about sharpening--but I bought this 4 years ago and I'm well-satisfied with it for trimming:
When I need a large blade for slicing this works well for me:
For routine carving of items such as poultry, ribs, or, say, a Tri-tip I use a KitchenAid chef knife whose link I don't have.
I don't know how to sharpen by manual process and since I have no ambition to learn I need something with distinct edge guides and a step-by-step guided process, so I use a Chef'sChoice 130 or 15XV. The Work Sharp Ken Onion works well but I don't enjoy changing belts to progress through the sharpening process.
BLEH. I have 2 different Chef's Choice sharpeners and I absolutely despise the "Trizor" edge. I don't know that I hate anybody enough to give them away. I greatly prefer the WorkSharp belt sharpener I have.I second the Chef'sChoice 15XV. It brought back to life like a dozen knives that could not even cut paper. Now I also buy knives at the thrift store for like 75 cents, sharpen them and give them away as gifts.
Please hate me and give it to meI don't know that I hate anybody enough to give them away.
Please hate me and give it to me
On a serious note, what drives your disdain of it? Maybe I can learn something important that I'm otherwise missing about a quality edge. What is your other Chef'sChoice sharpener and your thoughts on it?
Brian,Michael how do you like those do you have a link. Getting tired of trying to trim ribs with my wifes crappy knives.
Michael do you have the wavy edge or regular edge?Brian,
Below are the two links from Amazon. I don't always have the best luck with amazon links...
I love these two knives. I have very limited experience with knives, but these two have been such a massive upgrade from the few I be using for the past 14 years. Others who have used more expensive knives may have a different take, but I use both these knives daily and feel happy everyday thinking how much I treated myself with this purchase.
I'll go a different way. Go buy yourself an easy to use knife sharpener:
https://www.amazon.com/dp/B07CW4T6RS/?tag=tvwb-20 - like the Ken Onion edition
Go to the thrift shops around and pick up a $2 knife (or a bunch of them). While I love nice new shiny things, knives to me are semi-disposable tools. The cheapest knife at the thrift shop will still be razor sharp for many a brisket...and when your wife goes to cut weeds with it, you won't want to bury her in the yard for using it!