Since you seem knowledgeable about knives, Do you know any great knives makers? And are those custom steels or carbide blades worth it?

So far, I mostly sharpen my knives on the back of a plate. So definitely could be doing more :)

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iterance 3 hours ago | parent | next [-]

Most people can buy an opinel and be happy for decades. You don't need anything fancy for a general purpose knife. $50 max, and that's if you're feeling like getting something special.

Expensive steels are, by and large, incremental progress over cheaper knife steels, provided it got an appropriate heat treatment and has good edge geometry. In almost no applications will an end consumer notice the difference.

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chneu 3 hours ago | parent | prev [-]

Knives get stupid beyond a certain price point.

I've been using the same thrift store knife I picked up 15 years ago. It gets sharpened maybe once a year, honed every so often. It was like $20 i think? Most chefs I know have a similar story with their knife/knives, something cheap that does the job.

Spending more on knives is just status symbol nonsense, which unfortunately has infected absolutely everything. It's like spending $300 on a spanner wrench. Who in the hell spends that much on a wrench? Why would you spend that much on a knife? lol. It's what you do with it that matters.

	▲	bigiain 2 hours ago \| parent \| next [-]
		I remember seeing a comment by a local "celebrity chef" where he said he never sharpens cleavers - he just buys a specific inexpensive brand 5 at a time for $8 each and throws them away when they become dull. While I don't agree with externalising the manufacture/disposal costs with that sort of disposable consumption, I do see the economically-rational decision making behind it. If you're running a restaurant in Australia, your lowest paid kitchen staff get $24 an hour during weekdays, 30-35 and hour on weekends, and as much as $55 an hour on public holidays. And if they work more than 8 hours in a day it's 1.5 times those rates for the first 2 hours of overtime, and double those rates for anything more than 2 hours overtime. https://www.fairwork.gov.au/find-help-for/fast-food-restaura... While spending 15 or 20 seconds honing the edge with a sharpening steel during use makes sense (and I'll bet he does that just out of reflex), once the edge gets damaged enough to need more that what a steel can fix and you start needing a whetstone, it's probably not cost effective to have kitchen staff spend time doing that.
	▲	scarby2 2 hours ago \| parent \| prev [-]
		I'd take issue with your price point but agree with the sentiment I've seen victorinox fibrox knives in Michelin Star kitchens, they get the job done and are very reasonably priced ($60 for a chef's knife). Admittedly the knives I have at home are significantly more expensive largely because the knives I have at home are on display so I want something that looks good and I actually enjoy using them. On one level it's a little silly but then on another level people spend thousands on art/sculptures which has no useful purpose.