Hooked wrote:Yeah once you get into the more expensive knifes I've heard most pros care more about the handle than the blade. Needs to have a comfortable weight and balance, which makes cutting easier.
Unfortunately I'm poor so I just have a cheap $8 Kiwi knife I got from a local oriental market. It's actually very sharp but it's terribly light-weight and needs to be resharpened more often.
Yeah thats what im going for. Ikea knifes I have are balanced like crap. I like cooking and sharp knifes, but my cheap knifes, well they are cheap, so this is a one in a lifetime maybe im gonna spend this much on a knife. I might get better wheatstones at a later date but right now I learned the stone I have and it works awesome.