Had to choose between a $30 knife and a $200 one for my first line cook job in Austin

I went with the cheap one because I figured I'd wreck it anyway, but after three months of daily prep the handle started falling apart and I had to borrow from the sous until payday - anyone else regret skimping on their first chef knife?

3 comments

3 Comments

jones.angela2d ago

Oh man, I feel this so hard. I did the exact same thing when I started - grabbed a cheap knife because I figured I'd beat it up anyway. Three months in and the blade was chipped and the handle was literally loose, wobbling every time I tried to do a julienne. Borrowing from the sous is the worst, especially when they give you that look like "really, you can't even buy a decent knife?" It's honestly a rite of passage though, I don't think anyone gets it right the first time. I ended up saving for a Victorinox after that and it was night and day, even though it was still way cheaper than the $200 one. The nice thing is you learn exactly what you need from the cheap one before you drop real cash on something that'll last.

finleyl551d agoMost Upvoted

Wait, are you saying my $6 flea market knife isn't a solid investment?

owens.willow1d ago

jones.angela brought back some memories. @finleyl55 that flea market knife is a gamble for sure. Mine was a $15 one from a big box store. Handle literally fell off mid-chop on an onion. I was so embarrassed. The sous chef didn't even say anything, just handed me his backup. That look of pity is worse than any critique. Spent the next paycheck on a Victorinox like she did. Two years later and it's still going strong. Night and day difference for not much cash.