What are the primary differences between a good kitchen knife and a low quality model?
A good quality knife will: • Produce clean slices without tearing your food • Hold its edge for a substantial time period • Be able to be re-sharpened, making your initial investment a lifetime investment. A lesser quality knife will: • Use less expensive metals in the blade and therefore not hold its edge – the edge will roll or the blade will dull quickly. • Often, poor quality knives will have a serrated blade that allows it to “stay sharp.” The truth is that is a sign that it wasn’t sharp to begin with.
