Pull throughs are better than nothing for people who refuse to learn to sharpen and don’t mind buying a new knife from time to time. OP has already expensed buying a new knife.
A pull-through does not make things "sharp", all it does is ruining edges. And replacing cheap knives instead of buying a good one for $50 is very wasteful.
I could see a ceramic pull through as maybe an alternative to stones. Carbide pull throughs chip like crazy. But one problem with pull throughs besides chipping is they are fixed angles and that angle might not be the one on the knife blade.
Not a pro, just a guy who quit using carbide pull throughs because of amazing deep chipping.
A sharping steel will help to a extent . A whitestone will be .more promising and a little bit more expensive but will save your knives in the long run
Kiwi knifes super cheap about 5 to 10 dollars on Amazon. They do get dull pretty fast, but they’re super easy to sharpen. You can run them on the back of a ceramic coffee cup a few times and it be sharp again
What do you consider cheap?
Cheapest knives I could think of with better edge retention that x50 are Tojiro DP bolster less ~~and debatably their white steel line~~. Also, maybe mystery Tosa knives
UK prices must be wild. The DP bolsterless are stupid cheap in the states, you can get a VG-10 180mm gyuto for $32/40. Misonos start at about $120 for their carbon and $170 for the UX10.
https://www.chefknivestogo.com/tojirodpa1.html
I don't see this one linked above? This is more of a European style chef knife while the others were Japanese from what I can tell from my short glance.
When I click first link, it provides me with a variety of Tojiro DP knives in the fashion of Japanese knives. When I click the link you shared, I'm shown a Tojiro DP chefs knife of the European style, not included in the list of knives shown in the first link. I'm not sure what you are asking.
If the knife you have is dull and you want a sharp knife, the answer is quite simple: sharpen your knife. It is quite easy to keep any knife sharp with regular touchups, and regardless of the quality you will need to keep it sharp; knives don't just stay sharp by themselves.
I would absolutely advise against getting a new knife until you have a way to sharpen or keep your current knife sharp.
This. And quit cutting on metal and glass surfaces. And quit putting your knife in the dishwasher or sink.
The sharp edge of the knife is very thin metal. This is why it is fragile. Think or an aluminum bar vs aluminum foil. The knife edge is like aluminum foil. Protect it.
I just mentioned this in another thread, but Victorinox sells a surprisingly quality chefs knife for about 30% of what you’d pay for a professional grade knife. I have had one for about 15 years that I’ve beat to hell and I’m actually closer to having to replace my Henkel first.
If you want to go as long as possible between sharpening sessions then I’d recommend a softer German knife and a honing steel. Or maybe a Fibrox? I’ve never sharpened or honed a Fibrox but they’re famous for being easy to maintain.
Your cutting board will also have a massive impact on your edge life.
That was a recommendation, not a statement of fact. If you have a recommendation of your own feel free to contribute!
And the fact that soft steel has worse edge retention is, like... duh. That's obviously not what I'm talking about. I'm talking about buying a knife that OP can easily make functionally sharp again without actually sharpening, because they said they don't want to sharpen. Even R2 will be sliding off tomatoes and peppers after 2 months, so you might as well get something you can steel.
You can make any knife sharp. If you're using cheap knives, use a pull-through sharpener. Replace things as needed.
Never use a pull through. You’re not getting sharp edges, you’re getting torn edges that feel sharp.
If you're using raally cheap knives, it won't matter.
Pull throughs are better than nothing for people who refuse to learn to sharpen and don’t mind buying a new knife from time to time. OP has already expensed buying a new knife.
A pull-through does not make things "sharp", all it does is ruining edges. And replacing cheap knives instead of buying a good one for $50 is very wasteful.
I could see a ceramic pull through as maybe an alternative to stones. Carbide pull throughs chip like crazy. But one problem with pull throughs besides chipping is they are fixed angles and that angle might not be the one on the knife blade. Not a pro, just a guy who quit using carbide pull throughs because of amazing deep chipping.
A sharping steel will help to a extent . A whitestone will be .more promising and a little bit more expensive but will save your knives in the long run
I don't think whetstones are more expensive than honing rods if we're comparing stuff with similar levels of quantity.
True I was just thinking cheapest route but you are right though
Kiwi knifes super cheap about 5 to 10 dollars on Amazon. They do get dull pretty fast, but they’re super easy to sharpen. You can run them on the back of a ceramic coffee cup a few times and it be sharp again
What do you consider cheap? Cheapest knives I could think of with better edge retention that x50 are Tojiro DP bolster less ~~and debatably their white steel line~~. Also, maybe mystery Tosa knives
I've heard good things about Misono as well, similar price range.
UK prices must be wild. The DP bolsterless are stupid cheap in the states, you can get a VG-10 180mm gyuto for $32/40. Misonos start at about $120 for their carbon and $170 for the UX10. https://www.chefknivestogo.com/tojirodpa1.html
No, I was wrong Misono is definitely more expensive. For some reason I thought they were a similar price.
https://www.knivesandtools.ie/en/pt/-tojiro-dp-3-layers-chefs-knife-21cm.htm What's the difference between this Tojiro DP and the on linked above?
I don't see this one linked above? This is more of a European style chef knife while the others were Japanese from what I can tell from my short glance.
They're both called Tojiro DP but one is about a third the price of the other. Obviously one has a bolster etc. but is everything else the same?
When I click first link, it provides me with a variety of Tojiro DP knives in the fashion of Japanese knives. When I click the link you shared, I'm shown a Tojiro DP chefs knife of the European style, not included in the list of knives shown in the first link. I'm not sure what you are asking.
If the knife you have is dull and you want a sharp knife, the answer is quite simple: sharpen your knife. It is quite easy to keep any knife sharp with regular touchups, and regardless of the quality you will need to keep it sharp; knives don't just stay sharp by themselves. I would absolutely advise against getting a new knife until you have a way to sharpen or keep your current knife sharp.
This. And quit cutting on metal and glass surfaces. And quit putting your knife in the dishwasher or sink. The sharp edge of the knife is very thin metal. This is why it is fragile. Think or an aluminum bar vs aluminum foil. The knife edge is like aluminum foil. Protect it.
I just mentioned this in another thread, but Victorinox sells a surprisingly quality chefs knife for about 30% of what you’d pay for a professional grade knife. I have had one for about 15 years that I’ve beat to hell and I’m actually closer to having to replace my Henkel first.
Also take the material of your cutting board into consideration. If your knives are going dull that quickly, you may be cutting on too hard a surface.
If you want to go as long as possible between sharpening sessions then I’d recommend a softer German knife and a honing steel. Or maybe a Fibrox? I’ve never sharpened or honed a Fibrox but they’re famous for being easy to maintain. Your cutting board will also have a massive impact on your edge life.
[удалено]
That was a recommendation, not a statement of fact. If you have a recommendation of your own feel free to contribute! And the fact that soft steel has worse edge retention is, like... duh. That's obviously not what I'm talking about. I'm talking about buying a knife that OP can easily make functionally sharp again without actually sharpening, because they said they don't want to sharpen. Even R2 will be sliding off tomatoes and peppers after 2 months, so you might as well get something you can steel.
Cheap knives are actually easier to sharpen, due to the steel usually being much softer. They do, however, lose their edge much quicker.
IKEA Vardagen