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Had to decide between a $30 knife and a $200 one back in 2008
When I first started cooking professionally, I had maybe $40 to my name and needed a chef knife. I stood in the supply store for 20 minutes holding a cheap Mercer and a nice Wusthof, knowing rent was due in a week. I went with the Mercer for $30, figured I'd upgrade later. That knife lasted me 6 years through three different kitchens before the blade finally gave out. Anyone else stick with a cheap tool way longer than they expected?
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abby_wilson5125d ago
Oh sure, because nothing says "professional cooking" like buying the fancy knife and then eating ramen for two weeks to justify the purchase. I went with a $20 Dexter from a restaurant supply store, figured I'd replace it when I "made it big." That was 15 years ago and the thing is still sitting in my knife roll like a faithful mutt that refuses to die. Meanwhile my coworker's $200 Shun chipped the first week he used it on a cutting board that wasn't bamboo. Guess who's been quietly laughing every time he reaches for my ugly old knife to borrow.
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anthonymurray25d ago
Ha, you're not wrong at all. I've seen the same thing with guys dropping big money on weekend tools they barely use, while my old hammer that was my dad's just keeps going. @abby_wilson51 is dead on that a cheap workhorse beats anything fragile, especially when you're making a living with your hands.
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