I haven’t purchased a new knife in close to a decade. What are new knives like?

I have a bad habit of cooking tater tots in a frying pan with other breakfast stuff and turning it into hash browns that don’t involve any shredding.

I lold

If you don't have one, get a whetstone and get the old ones nice and sharp. Feels almost like getting a new set.

We purchased a few higher end Japanese knives, night and day difference compared to your typical kitchen knife. We also have a range of whetstones up to 5,000 grit. You could go to an 8,000 but 5 is more than enough to thinly slice anything effortlessly.

Really there's no need for a set. The chef's knife and nakiri get used more than anything else. Sometimes I use a petty knife for small things.

You could do anything just fine with a good Japanese chef's knife.

This post was edited by SBD on Nov 22 2023 11:54pm

I have one of the ones with a plastic handle and you just run the knife through. Idk how I could use a knife for so many years without sharpening. I cook for real almost every day.

This set was over the top It was 9 Japanese knives. As sbd said you really only need a good chef knife and it makes a world of difference. The Japanese knife mantra is thinner , sharper, harder. Biggest difference is the quality of the steel. Heavier so it allows for a thinner blade while being a stronger cut. The first time I cleaned it , it cut right through the sponge I was using literally effortlessly. The blade also lasts longer because of the higher quality steel. You should treat yourself, honestly, you will be in for a shock if it’s been that long since you had new knives

Also happy thanks giving all :)

This post was edited by Bazi on Nov 23 2023 07:31am

You and the rest of America are cooking with dull ass knives. You can also usually take them to the hardware store/grocery store and they'll sharpen em for a few bucks. Literally will change the game.

Like I said I have a sharpener and keep my one knife in tip top shape there are countless slits in the floor by my counter where the knife slips off my tiny kitchen space and sticks into the floor. If it weren’t for good reflexes I’d have lost a few toes by now.



No bullshit I get a little adrenaline sometimes when I feel the knife cutting into the sponge.

I’ve never heard of these Japanese knives. Maybe I’ll check one out if I ever replace my trusty kitchen knife. I am one of those people who doesn’t buy new anything. I replace socks basically. It broke my heart buying a new truck last year.

https://cutleryandmore.com/products/miyabi-birchwood-chefs-knife-26657?variant=42437981602046&currency=USD&utm_medium=product_sync&utm_source=google&utm_content=sag_organic&utm_campaign=sag_organic&gad_source=1&gclid=CjwKCAiAjfyqBhAsEiwA-UdzJDeW4l5REfPrw_MmkSOAprO9-0KyOjqU0cfdAhVSZ6IYdn--IIK2MBoCNN0QAvD_BwE


I am 100% confident you will not be disappointed