All Knife No Talent

"Knives maketh the chef" lied the lying liar. The pretentious nature surrounding knives in the kitchen has been a point of contention, I assume, since sharpened rocks were slicing root vegetables to pair with the pterodactyl breasts searing in the fire.

Allow me to dispel this notion for you: the difference between a $20 Henckles and a $200 Wustholf is $180 and a few more passes on the honing rod. Now, I could get into the unique differences of the steel, or maybe the feel of the handle after a long day in the kitchen, but alas, it would be in vain. The quality of the dish is not represented by the price of the tool, but rather the cook's use of the tool.

I've spent, hilariously, what seems like one billion hours slicing whole tomatoes with a $15 chef's knife from Amazon and another two billion hours slicing with a top of the line Wustholf. Edge retention is noticably better on the Solingen-steeled Wustholf. I'll even admit my hand felt less like a freshly beaten step-child weilding the ergonomical German creation. The only party that didn't notice the price-induced difference was the tomato.

Sharpened steel is sharpened steel. Take care of your knives, and they will return the favor.

Stop Putting Your Knives In The Dishwasher