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Originally Posted by saute86
Definately it will sharpen a butter knife. Just takes longer. Make sure you dont over sharpen. It just takes a few swipes per belt. When I chip or break a tip I bring it to the Saw Shop off Earnest St. He will fix them for $5.
Now Heinkle, Wusthof, and Global knives are harder steel that will stay sharp longer but dont let them get dull. They are a mother to resharpen. A high dollar Chefs knife is worth it if you spend hours a day like I do cutting. They are balanced and have a thin blade. Its best to get a diamond steel to resharpen. As soon as you feel them loose an edge steel them. If you want the best get a Global. They are made in Japan. Best professional chefs knife for the buck is a Mundial. They are made in Brazil. Looks and feels like a Heinkle or Wusthof at a fraction of the cost. When choosing a knife make sure the tang runs thru the handle. Check to see if you can balance it on your finger where the blade meets the handle. Buy a 10 in not an 8 in. The longer the knife the less motion it takes to chop. When cutting with a chefs knife always leave the tip of the blade on the cutting board and slice in a forward motion. I own just about every brand there is. I use different knives for different tasks. I use the expensive knives on veg and the cheap ones for butchering. My cheap knives are Dexters. What I like is they are $10 to $15 at Sam's. If you want a good chef's knife check out JB Prince on line. They only carry the best quality. I dont buy from them but use them to find which one I want. Then I shop around for the best deal. Hope this helps.
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Solid advice, thanks. Im actually getting a global for my birthday in a couple months.
