That $300 chef knife I bought? Regret it every single day

I dropped $300 on a high-end Japanese knife six months ago because everyone online swore it would change my prep game. Thing is, it chips if you look at it wrong and I'm scared to use it on anything harder than a tomato. My $40 Victorinox from the restaurant supply store handles 90% of my daily work and I don't have to baby it. Anyone else spent big money on a tool that just sits in the drawer because it's too fragile for real kitchen abuse?

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dianas5010d ago

My $200 Wusthof sits in the block with a bent tip because I tried to cut a butternut squash one time and the blade flexed weird. I grabbed my $25 kiwi knife from the asian market and honestly it's what I reach for every night now. It's not that the fancy ones are bad, they just don't fit how real cooking actually goes down in my kitchen.