Wasted $80 on fancy boning knives

Bought a set of those high-end German steel boning knives thinking they'd last forever. First one chipped on a pork shoulder three weeks in. What brand actually holds up for you guys?

2 comments

2 Comments

mason_knight1mo ago

I managed to snap the tip off a "lifetime guarantee" knife deboning a chicken once lol. Their warranty people asked if I was using it on frozen stuff and I was like nah just regular cold chicken. They sent me a replacement but it chipped again within a month. Now I just use those cheap Kiwi brand knives from the Asian grocery store, the ones that are like 8 bucks. They're soft steel so they dull fast but I just sharpen em on a coffee mug in thirty seconds and keep going. My fancy German knives are just sitting in the drawer looking pretty.

phoenixgonzalez1mo ago

Man, I've been there. The trick with those German knives is they're actually harder steel, which means they're more brittle and chip easier on bone. I switched to Victorinox Fibrox, they're like 30 bucks each but the steel is softer so they bend instead of chip. I've put mine through breaking down whole chickens and it's still going strong two years later. Just avoid the super high end stuff unless you're only doing boneless cuts.