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  • What’s the score with stainless? I’ve been using a cleaver for years but I think the quality of the steel is pretty poor (it was £10) it just doesn’t hold its sharpness and gets bumps on the blade quite easily.

  • Personally I find it harder to get really sharp (admittedly this is probably a me problem), especially longer knives.

    If you want something that you can be a bit rougher with, maybe leave on the side after use for a while then SS is better & the niwaki knives at £40 each are probably hard to beat in the Japanese style.

    For me, carbon steel Japanese blades are more high maintenance but easier to get quite sharp and so maybe more rewarding to use/own if you care about that kind of stuff.

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