I bought cast iron pan which I think is the best ever purchase I made.
This and knife sharpening kit. I brought back two Farberware pieces of crap and use them more than my Wusthof chef’s knife now.
If you know how to use it. If you do not know got to use it a kit that you just stick in the knife is going to be way better.
It is worth learning. A single two sided whetstone and some basic skill will give you sharp knives for the rest of your life.
Bonus, keep your cheap knives. They are typically a softer metal that will require maintenance more often so you can practice.
Also learn when you need to sharpen and when you need to hone. Your knife may be sharp but the edge is out of shape (folded, bent over). A few swipes of a hone and you could be back to 80-90% sharp.
At this point I use medium value knives and sharpen them once a year. I have no regrets regarding learning to sharpen with a whetstone. I also typically don’t sharpen beyond 1000 grit and it’s still enough for people to remark on how sharp the knives are.
Best of luck.
That’s no longer true. A dishwasher safe trend took over, most cheap knives are extremely hard now. I’ve a nice old set of not quite stainless that sharpen very easily and the ten thousand grit polish stone I have actually does something. Most new knives I sharpen for people I don’t even go over 3000 because they are far too hard to take much effect. My personal favorites are old Wiltshire 70s wood handled inox cleavers and Opinel knives, those opinel especially turn into a razor incredibly easily.
