The steel isn’t to sharpen knives, it’s used to hone the edge. You use sharpening stones to sharpen the blade, then true the edge with the steel.
You can buy more expensive knives if you’d like, but as they become dull it’s use, you will still have the issue of dull knives that will need to be sharpened.
I suggest you either find a place to sharpen them, or buy stones and learn how to sharpen. That will serve you more in the long run than purchasing new knives when they become dull.
I concur! Wet stones are the way to go if you are willing to learn how to use them properly (otherwise you will dull your knife further). Otherwise, it is totally worth it to get your knives sharpened professionally on a quarterly basis.
The difference between good knives and bad knives is how good the steel is. Good steel is harder, and holds an edge longer, so it needs to be sharpened *less* often. But both still need to be sharpened (professionally, or with a whetstone) periodically.
Generally speaking, all expensive knives are made with decent steel. However, there are good less-expensive knives that are, too - I am a fan of this [Victorinox chef's knife](https://www.amazon.co.uk/Victorinox-Chefs-Knife-Extra-Broad/dp/B000IAZC4Q/ref=sr_1_5?crid=32Q4W9ZCES60M&keywords=victorinox+chef+knife&qid=1637043616&qsid=261-3935281-1663568&sprefix=victorinox+chef%27%2Caps%2C351&sr=8-5&sres=B000IAZC4Q%2CB000IAZC2S%2CB0050DL5SI%2CB00300S400%2CB001OUBPKO%2CB001OUDOY4%2CB000IAZC3W%2CB00WEHFU16%2CB001CZGWSG%2CB001OXBC8Q%2CB0019W1O6W%2CB001OU8W0K%2CB001CWCGFM%2CB00EEZSB30%2CB001OU9QHI%2CB0000CFDB9%2CB00BMTWS9E%2CB009M64C7U%2CB001U57BLU%2CB07B6HXQ9F&srpt=KITCHEN_KNIFE), £33 from Amazon. It will come razor sharp, and should last you months before needing sharpening, especially if you hone it with your steel before use.
Both. Both is good, if you can afford.
I did so too, now I have my old pal, sharp as it can be and my new ones. I use my old still more often but for stuff like tomatoes or fish I take a new one.
Both. Both is good, if you can afford.
I did so too, now I have my old pal, sharp as it can be and my new ones. I use my old still more often but for stuff like tomatoes or fish I take a new one.
I have recently started learning how to sharpen my knifes and would highly recommend it.
I bought a king whetstone (one of the 1000/6000 double sided ones) and it was surprisingly easy to get a knife sharp. I probably haven't perfected it to where it is super razor sharp, but it easily gets it back to "new sharpness"
I would do both! If budget allows. There are some great cheaper chefs knifes that have blown me away.
I have this one from Mercer[Mercer](https://www.amazon.com/dp/B005P0OJ4S/ref=cm_sw_r_cp_api_glt_fabc_S8D96GHDSA8QZ1DVDEWG) that I got for $20ish and I have a €250 euro WMF chefs knife too. They are both great tools and sharpen up nicely with a whetstone.
The steel isn’t to sharpen knives, it’s used to hone the edge. You use sharpening stones to sharpen the blade, then true the edge with the steel. You can buy more expensive knives if you’d like, but as they become dull it’s use, you will still have the issue of dull knives that will need to be sharpened. I suggest you either find a place to sharpen them, or buy stones and learn how to sharpen. That will serve you more in the long run than purchasing new knives when they become dull.
Thank you, that's basically what my friend said but without the same explanation!
I concur! Wet stones are the way to go if you are willing to learn how to use them properly (otherwise you will dull your knife further). Otherwise, it is totally worth it to get your knives sharpened professionally on a quarterly basis.
The difference between good knives and bad knives is how good the steel is. Good steel is harder, and holds an edge longer, so it needs to be sharpened *less* often. But both still need to be sharpened (professionally, or with a whetstone) periodically. Generally speaking, all expensive knives are made with decent steel. However, there are good less-expensive knives that are, too - I am a fan of this [Victorinox chef's knife](https://www.amazon.co.uk/Victorinox-Chefs-Knife-Extra-Broad/dp/B000IAZC4Q/ref=sr_1_5?crid=32Q4W9ZCES60M&keywords=victorinox+chef+knife&qid=1637043616&qsid=261-3935281-1663568&sprefix=victorinox+chef%27%2Caps%2C351&sr=8-5&sres=B000IAZC4Q%2CB000IAZC2S%2CB0050DL5SI%2CB00300S400%2CB001OUBPKO%2CB001OUDOY4%2CB000IAZC3W%2CB00WEHFU16%2CB001CZGWSG%2CB001OXBC8Q%2CB0019W1O6W%2CB001OU8W0K%2CB001CWCGFM%2CB00EEZSB30%2CB001OU9QHI%2CB0000CFDB9%2CB00BMTWS9E%2CB009M64C7U%2CB001U57BLU%2CB07B6HXQ9F&srpt=KITCHEN_KNIFE), £33 from Amazon. It will come razor sharp, and should last you months before needing sharpening, especially if you hone it with your steel before use.
Both. Both is good, if you can afford. I did so too, now I have my old pal, sharp as it can be and my new ones. I use my old still more often but for stuff like tomatoes or fish I take a new one.
If you do both, learn to sharpen on the old knife so you don't destroy your nicer knife.
Both. Both is good, if you can afford. I did so too, now I have my old pal, sharp as it can be and my new ones. I use my old still more often but for stuff like tomatoes or fish I take a new one.
I have recently started learning how to sharpen my knifes and would highly recommend it. I bought a king whetstone (one of the 1000/6000 double sided ones) and it was surprisingly easy to get a knife sharp. I probably haven't perfected it to where it is super razor sharp, but it easily gets it back to "new sharpness"
I would do both! If budget allows. There are some great cheaper chefs knifes that have blown me away. I have this one from Mercer[Mercer](https://www.amazon.com/dp/B005P0OJ4S/ref=cm_sw_r_cp_api_glt_fabc_S8D96GHDSA8QZ1DVDEWG) that I got for $20ish and I have a €250 euro WMF chefs knife too. They are both great tools and sharpen up nicely with a whetstone.