Are Cheap Knives Harder To Sharpen?

Cheap knives, often made of inferior steel, are indeed harder to sharpen, with recommended brands for quality steel including IKEA, Opinel, and Tojiro.

Key Takeaways:

Cheap knives can be identified as high-quality by examining factors such as the shininess of the steel, the thickness of the blade, and the presence of micro-serrations on the edge.
Sharpening cheap knives is indeed worth it and can significantly enhance their performance.
Recommended brands for good-quality cheap knives include IKEA, Opinel, and Tojiro.
IKEA knives, while having good steel quality, are often criticized for having poor edges. They would benefit significantly from hand sharpening.
Opinel, a reputable French brand since 1890, offers knives with commendable edge quality.
Tojiro knives are a bit more expensive, but they offer high-quality entry-level knives.
If you are interested in sharpening your knives or learning more about different knife types, there are plenty of resources available online. For instance: What we sharpen, How we sharpen, and Knife Mastery blogs offer valuable information.
To directly purchase these recommended knives, check their websites: IKEA knives, Opinel, and Tojiro.

If you have a cheap knife, better try the ProEdge, most of you don’t know how to use stone anyways

The quality of steel is the fundamental factor that makes cheap knives harder to sharpen. A simple test to check the quality of the steel is to look for a shiny surface, the thickness of the blade, and the presence of micro-serrations on the edge. IKEA knives, for instance, have reputable steel quality but struggle with the sharpness of edges. Despite being economical, they are a bang for your buck when sharpened properly. With a touch of hand sharpening, your IKEA knife can show excellent performance. You might want to view their collection, as they offer various types to suit your kitchen needs.

When considering affordable knives, two brands echo in the market – Opinel and Tojiro. With Opinel, you're purchasing a century-long legacy of quality. Since 1890, this French brand has been gracing kitchens worldwide with its superior edge quality. Known not just for aesthetic design but also for usability, you can check out their products. Tojiro, on the other hand, albeit pricier, offers high-quality entry-level knives. An investment in a Tojiro knife can save you from the trouble of constant sharpening. To find out more about Tojiro's range of knives, follow this link.

In my days of navigating the wilderness, a sharp blade has always been my ally. Thus, I realized that maintaining sharpness is just as crucial as the blade's quality itself. Here's a tip from a seasoned outdoorsman to you – it's not about the price, but how you maintain your tools. Whether it's a bargain buy or a luxury knife, embrace the art of sharpening, because a sharp knife is a safe one!
Overall, cheap knives are indeed harder to sharpen, but investing time in adequate maintenance can change the game. Happy sharpening!

Knife Expert Guesses Cheap vs. Expensive Knives | Price Points | Epicurious

Related Questions

Is it worthwhile to give a cheap knife a good sharpening?

Oh, absolutely! A resounding yes! Every knife, no matter how inexpensive it may be, deserves a sharp edge. It's a thought that is dear to my heart and a principle we passionately endorse at Knife Aid. A sharper edge enhances the performance of a knife significantly, making it incredibly efficient at its job. Over my years of experience, I've sharpened countless cheap knives and the transformation is always impressive – they return to the owners in a condition sharper than they ever were, even on the day of purchase. It’s kind of like giving an old runner a new set of shoes – renews their vigour, you see. So, go ahead, don’t hold back from giving that low-cost knife of yours a bit of sharpening love!

Do pricier knives retain their sharpness for a longer period?

When it comes down to it, high-end knives are reinforced to stand the test of time- they stay sharp for longer. Now, one might assume it’s the price that determines a knife's longevity, but in reality, it’s more about the material the knife is made from. Through my extensive years of toiling at Knife Aid, I've noticed that soft metals are quick to sharpen, but alas, they demand frequent sharpening sessions. Then you've got tough, hard metals. These are a tad challenging to sharpen, oh but once you manage to, they keep their sharp edge for a long, long time. Quite the reward, wouldn’t you say?

Are expensive knives inherently sharper?

Truth be told, the feature that separates a budget knife from a luxurious one is essentially the grade and hardness of the steel utilized to fashion the blade. Regrettably, knives made out of softer steel lose their sharpness faster and the edge tines tend to chip off, which may even cause your sharpening tool to become jammed. I’ve seen it happen more than once working with Knife Aid, and it can be quite the hassle to rectify.

Are there any distinct differences between cheap and expensive knives?

Indeed, there are. You'll find that cheap knives are quick to lose their sharpness, present challenges during sharpening, rust rather quickly, show fragility, and can be brittle. Now, if you consider an expensive knife, the story is different. They maintain their sharpness for a sustained period, take to sharpening rather easily, resist rusting, exhibit durability, and are often aesthetically pleasing. It should be noted though, that some aspects are paradoxical. A blade that is tougher, for instance, is trickier to sharpen. Such is the irony of knife maintenance. But in my many years at Knife Aid, I’ve learnt that these challenges only make the field of knife maintenance all the more fascinating!