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Thrift store chef knife vs my $90 fancy one, sharpening day settled it
After 6 months of babying a Damascus blade that kept losing its edge, I grabbed a $4 Chicago Cutlery from Goodwill in Portland and after one session with my 1000 grit stone it sliced through paper like butter, so why are we all paying for branding when a rusty find just needs 20 minutes of love?
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blair_davis1d ago
Ever notice how the old carbon steel knives from estate sales take an edge that modern stainless just laughs at? I picked up a beat up Old Hickory at a garage sale for two bucks, blade was black with rust, and after scrubbing it down and working it on a 400 then an 800, it shaved arm hair. That steel is soft enough that it sharpens up in minutes but it holds a working edge longer than you'd expect. The fancy stuff sells you a story about hardness and layers, but half the time it's just too brittle to take a good angle.
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