[crankylinuxuser]

One of the most dangerous things in a kitchen is a dull knife. (And mandolins without guards!)

Dull knives require multiple times of stress, and sawing motion to abrade through the thing. And with more power means accidents are easier and more damaging.

A proper chefs knife (I prefer santokus) should be professionally sharpened, honed before each use, and will be razor sharp. I only need to lay the knife on a steak and pull, and it cuts right through. The cheap $20 knives are usually serrated (nigh unsharpenable) and double as hacksaws.

[TheShrug]

I agree with the GP in that the average at home chef doesn't need anything more expensive than a $45 Victorinox 8" chef knife. With moderate to proper care, you can keep a cheaper knife very sharp.

While you may be statistically correct, anecdotally my family has hurt themselves way more often with sharp knives than we have with dull knives. It's probably due to being used to a dull knife before switching to a sharp one, but I still can't stand by that adage from our history of personal use at home!

[zimpenfish]

> you can keep a cheaper knife very sharp.

As demonstrated perfectly by Kiwami Japan.

https://www.youtube.com/watch?v=0P6klz6BTek

[ekovarski]

I think AmazonBasic sells a set for $30ish and its more than adequate for most home users or beginners. Does it compare to my Wusthof set? No but paired with a good knife sharpener it will last you a very long time. Unless cooking is a passion of yours, I wouldn't recommend anyone go out and spend hundreds of dollars on a set of high end knifes --- the knives won't turn you into a Michelin starred chef.