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Edited January 28, 2023
at 06:10 PM
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HENCKELS Solution Razor-Sharp 5.5-inch or 6" Prep Knife - $12 - FS with Prime. Two piece set with 5'5" and paring available for $18 as well.
These are stamped and more equivalent to the bargain Victorinox and Mercer knives that have become the go to for lots of people. I'm a give fan of 5 and 6" prep knives over 8" chef's knives for most tasks. I've found these easy to keep sharp and cheap enough that I don't mind tossing them in the dishwasher.
Knife [amazon.com][/URL]
2 Piece Set [amazon.com]
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For my Victorinox knife, I stone sharpen every 6 mos or so and steel it about once a week. Basically, when it starts to drag while cutting. The steel gets the apex in line and it cuts pretty good even though it's not as sharp as it could be. Since these stamped blades are thin there's very little drag while cutting. This means even a relatively dull knife will cut like a sharper, thicker, forged blade.
A pull through sharpener is going to create a frown over time and will likely change your blade to a wider bevel. These are cheap enough you might not care. But I will suggest you get a decent 1000 grit stone (King or Shapton Pro) and knowing this is a cheap knife learn to sharpen without fear of ruining a nicer knife. Murray Carter videos on YouTube will teach you all you need to know.
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Knife [walmart.com]
BTW, same price direct from Henckels as well... but no FS.
Set [amazon.com]
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Not sure if it's always the case but my stamped ones are thinner than my forge ones which is great for cutting everything but heavy meat with bones
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For my Victorinox knife, I stone sharpen every 6 mos or so and steel it about once a week. Basically, when it starts to drag while cutting. The steel gets the apex in line and it cuts pretty good even though it's not as sharp as it could be. Since these stamped blades are thin there's very little drag while cutting. This means even a relatively dull knife will cut like a sharper, thicker, forged blade.
A pull through sharpener is going to create a frown over time and will likely change your blade to a wider bevel. These are cheap enough you might not care. But I will suggest you get a decent 1000 grit stone (King or Shapton Pro) and knowing this is a cheap knife learn to sharpen without fear of ruining a nicer knife. Murray Carter videos on YouTube will teach you all you need to know.
For $25ish you could get the small Victorinox chefs knife. The handle is better when wet and greasy. The steel might be a tad harder but it's similar.
I've been waiting for a deal on that knife for the kids and wife since an 8" knife is intimidating to them. But this is so cheap and I know it's going into the dishwasher so I might just get this set for less.