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by antoviaque
539 days ago
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Indeed! I recently discovered how sharp and good Victorinox blades are. Even their cheap 10 euros blades are unbelievably sharp. To the point where you have to handle them with additional care compared to other knives. The nonchalant way I was handling the Ikea-type cooking knives got me a few deep cuts. |
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Making a knife that _keeps_ sharp; and that will not chip/shatter/handle won't disintegrate is the difficult part.
(You can also argue about blade geometries, how thin the blade is etc for hours; but "can this be made sharp" is not a problem with cheap/bad knives, generally.)
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My (very limited!) understanding of knife steels is that "powdered steels" are not what you'll find in a random big box store; but rather more expensive, "fancy" lines.
You don't have to spend $450 on hand-forged, artisanal blade from Japan, but a $50 buck no-name is not going to be Buy-It-For-Life powdered steel knife either.