Hot take: That $40 knife steel from the hardware store is NOT worth it

Spent $40 on a cheap steel from the local Ace and after 3 days it started leaving metal shavings all over my ribeye, anyone got a recommendation for a solid one under $100?

2 comments

2 Comments

janac5123d ago

My go-to under $100 is the Victorinox Fibrox chef knife, it holds an edge way better than that hardware store stuff and won't leave junk on your food.

linda_murphy23d ago

Yeah I got a Victorinox Fibrox for my sister a few years back and she still uses it daily. Funny thing is she actually uses it to cut through frozen stuff sometimes which I told her not to do but the blade just keeps going. I had a similar experience with a cheap knife from a grocery store once where the edge rolled over after cutting a single tomato and left those little metal shavings right in the salsa. That was the day I learned you don't want to cheap out on a blade. Now I just hand wash the Fibrox and strop it on some newspaper and it stays sharp enough for most kitchen work. Those Fibrox handles get slippery if your hands are wet though so I wrap a rubber band around the base for grip.