Cheap vs. Expensive Knives (2024)

FAQs

Is there a difference between cheap and expensive knives? ›

Cheaper knives can be less comfortable and often require more sharpening, but more expensive knives require additional care. While there are always exceptions, cheaper knives generally don't hold their sharp edge as long as more expensive knives do, and they're usually less comfortable to use.

But the lighter weight, the more complex handle, and the higher wear-resistance blade steel all had a higher overhead and took the company more time and energy to produce, and thus earned the knife a higher price.

The main reason cheap knives are cheap is due to the fact the cutting edge is machine created and finished in bulk at a very fast rate at a production line factory. This is to keep manufacturing costs low. So, while the steel may be of good quality the cutting edge is going to be very rough and not very sharp at all.

While expensive knives might stay sharp longer and feel more nicely balanced in your hand, the real key to having a sharp knife is to sharpen it when needed.

The Impact of Quality of Craftsmanship

The importance of precision in the design of a knife cannot be overstated. High quality American-made knives are usually produced by skilled manufacturers with a high attention to detail. As a result, the overall quality and performance of higher-end knives is elevated.

Henckels typically get a score of 56-57 on the scale and Wüsthof gets a 58, so technically Wüsthof is a slightly harder steel. This is good because it means Wüsthof knives vs. Henckels will hold their sharpened edge better. On the flip side, a softer Rockwell score means a knife is easier to sharpen.

Ramsay's love for Henckel knives is well-known among professional chefs and home cooks alike. He has used these knives on his popular cooking shows such as "Hell's Kitchen," "MasterChef" and "Kitchen Nightmares.

Both are made from German steel but have slight differences. The Zwilling Pro is more affordable and has a tapered handle, while the Wusthof Classic comes in different colors and has a full bevel. Overall, both knives are great options for daily use in the kitchen.

It's no secret that Damascus steel isn't cheap. That's because it takes a lot of time and manpower to make. It also takes a lot of experience and trial and error to become proficient at making Damascus steel. So, when you purchase a Damascus steel blade, you're ultimately paying for the maker's years of expertise.

At the end of the day, Damascus knives are definitely worth the money if you're looking for a high-quality, durable knife. Unfortunately, they often come with a higher price tag, but it's important to remember that you're paying for quality and craftsmanship.

Can you make cheap knives better? ›

An inexpensive blade can be sharpened just as a costly chef's knife would. While the cheap knife will sharpen, it's important to note that it will lose that sharp edge faster than a more quality knife would because it's made of weaker steel.

Another giveaway for lower quality steel is micro-serration (tiny teeth along the edge of the blade). Of course, there are exceptions to the rule, but micro-serrations are usually added to make knives feel sharper than they actually are. Those knives can't be resharpened.

The Best Chef's Knives

There is no knife more essential than a chef's knife. The ultimate multipurpose blade, it can do just about anything that needs to be done, whether you're chopping an onion or carving a roast. If, for some reason, you have space for only one knife in your kitchen, this is the one to get.

There are three primary knives that every home cook should have in their kitchen: a chef's knife, a serrated knife (also called a bread knife), and a paring knife.

We can't say it enough: Nothing is more important than keeping your knives sharp. The most well balanced, comfortable to hold, sharpest-out-of-the box knives are pretty much useless once their blades get dull. If you're not willing to be diligent about sharpening, it doesn't pay to spend a lot on a knife set.

It's easy to spend many hundreds on a knife. However, when I worked in a NYC fine dining restaurant (as a bartender), I noticed that the chef and cooks mostly used cheap, white plastic-handled chef's, petty and boning knives from the restaurant supply store. They kept them nice and sharp, and honed constantly.

The cheaper the knife, the inferior the steel and the more difficulties you will have in getting it sharp. Therefore we would mark off the purchase of such a knife as a bad buy and dispose it professionally. Instead, you should invest a little bit more in your knives, but also in your sharpening materials.