I think the Fibrox still works as a rhetorical tool. It's true that most people would be just as happy with a $50 Fibrox as they would be with an expensive Shun. But it's not the case that the Fibrox holds up well in serious tests against other knives.
The flip side of professional kitchens getting their knives from services is that they're also constantly refreshed with new sharp blades (the service takes the dulled blades back and replaces them with new ones), which is something that isn't true for home cooks. I wouldn't read too much into that.
(I have a Mac MBK-85; it's great. Just get a Mac.)
I have a Fibrox santoku, Shun 7" Chef's knife (VG-10), Ohishi 270mm (VG-5), and some of the Ikea 365 knives (e.g. 6" chef's knife), as well as some K-Sabatier. For the money, the Ikea 365 knives outperform the Fibrox - they hold the edge much better. The K-Sabatier are better than the fibrox for not too much more money (and they're pretty classic). The Ohishi was the best value and is my favorite knife but it's a bit on the large side. I also have a few other random knives (arcos ham knife, dexter russel boning knife, mac bread knife)
I recommend the Ikea ones to most people. They are super cheap, sharp, and hold their edge pretty good. If they wanted an upgrade pick, I'd recommend an Ohishi or similar (there's a few similar ones online that are high quality), but I don't think buying a Shun isn't a terrible proposition - they are readily available in most markets and good quality. Buying a knife block isn't recommended though.
Relatedly - I usually buy family members getting married decent set for a gift too - and the smaller sets of Victorinox are usually nice.
Exotic stainless (e.g. powdered steel) sounded like it would be challenging for an amateur to sharpen, and I wasn't sure I could be trusted to take proper care of a carbon blade, so I hedged and went with a semi-stainless (SKD) 240mm Yoshikane wa-Gyuto. I kinda wish it had a little more belly, but it's sharp, cuts well, and is easy to sharpen.
What? this isn't true. a sharpened knife is a joy to work with and you can "feel" the difference.
I'd love to know more about this. What have you read on the topic?
I sharpen my 3 busiest knives every few weeks (10", boning, paring) while I'm doing my chisels and plane irons, so it is part of my meditation. Ommmmmm....
I need to be better about sharpening my knives. I took a class a few months ago (highly recommended! do this!) but haven't gotten it into my routine. The truest thing you can probably say about knife value for money is that it's entirely irrelevant if you aren't keeping your knives sharp, and most people don't.
The lesson was meditative, and I really liked it, but I realized that this way of sharpening knives is totally impractical for my day-to-day life.
In the end I followed the teacher's (also store owner) recommendation and got those two:
https://ioxio.de/sharpeing-rod-duo
https://www.windmuehlenmesser.de/en/product/streichriemen-ki...
That's enough sharpness for me, I don't need to slice a tomato horizontally without holding it with my hand. Although it looks cool on YouTube, and I certainly watched that more often than it would be sensible.
The best part: it's fast. Using the strop (before every use) is a matter of seconds, using the ceramic rod (every now and then) takes a minute or two.
I'm surprised serious eats gave a knife with a bolster #1 spot. That's a hard stop in my book. I can see their point, the fibrox is a thick blade, but now it is wandering into subjective territory.
One of my biggest problems sharpening is cutting my 8000 grit stone when finishing my boning knife at the S-curve by the handle. I sometimes just skip that part, but I like to sharpen the entire blade.
I have pretty large hands, and generally less-than-stellar motor skills, so the heft of the thing and the feel suit me well.
I do sharpen it regularly, though.
The crucial question (and the point of the article) is not that. The question is whether you actually use this $200 knife for cooking. :-)
I have a pair of very fancy nakiris that Erin picked up when she was in Tokyo that I avoid cooking with (one, a blue steel not-especially-stainless one, I never use at all). That's something closer to a Veblen acquisition (though the nakiri I do sometimes use is a blast to cut with). The Mac is a workhorse. And: I mean, get _any_ Mac knife.
A friend wanted a decent chef's knife but didn't know which one would be good. I have a Global, the handle of which he found too "flimsy". His hands are wider than mine, so I took a risk and bought him a Mac as a present. (~€90/~$130 at the time.) For me, the Mac handle is a bit too large - for him it was just about perfect.
More than a decade later the knife remains in active use. Friend went a bit posh, too: he bought a sharpening cradle with a slot for whetstone and alignment supports to make sure the angle is correct. He liked it so much he didn't want to risk mistreating the blade with bad sharpening.
Moral of the story? Try out a few decent ones and get the one that fits your hand well. Then maintain it properly. For a home cook (which I am), a good chef's knife - when not abused - will last for pretty much forever. I've had the Global for nearly 20 years and plan to have it around for 20 more.
Personally I use a handmade carbon steel janapese blade, which cost a few hundred $. Freshly sharpened, you can throw a piece of paper into midair and it'll slice cleanly through it, which is good enough for my needs[0]. Those $3k custom knives you see in portland are more about creating a work of art than an actual working tool.
0: I from time to time cook things requiring very thin slices of things (e.g. slices of ginger you can read a book through, often used as a garnish) - a task made much easier by an extremely sharp knife.
Even hand made/custom sushi knives are < $200 (in Japan)
(Like anything from Jacques Pepin, this is super useful).
I guess it depends on what you mean by "pay off". In my experience, a sharp kitchen knife means I can cut faster and more safely.
As to cost, I use a $30 diamond stone[1]. Mine is more than 20 years old and it still works great. I love diamond because I can use it dry, so it really cuts down on sharpening time.
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This one in the Wall Street Journal does:
"Why pay $24,000 for a kitchen knife?" — https://archive.is/5cyWJ
The corollary to this is that they lose their edge quickly, which is annoying.
> The corollary to this is that they lose their edge quickly, which is annoying.
Part of making a knife easy to sharpen is the materials. Your claim applies pretty well here.
Part of making a knife easy to sharpen is the geometry - specifically: a very small secondary bevel. Depending on the geometry, "easier to put on[sic] edge on" is only loosely related to "lose their edge quickly".
Huh? Burberry and Louis Vuitton aren't 'real' bling? Tiffany and Cartier aren't real bling?
These are brands where nearly 100% of the price of the good comes from the brand label.
Funny thing this article doesn't really talk about REALLY expensive knives. Just "Mall Fancy" (gatekeeper's delight: if you can buy it in a mall, it's not 'real' bling.) There's a custom knife store I visited in Portland last year that goes up to $3k for handmade knives.
Expensive knives are silly. $49 Victorinox is probably one of the best knives out there unless you're a sushi chef according to just about every review. I have one, it's great. Better than my Shyun for the price and easier to put on edge on.
But don't take my anecdote for it: go talk to a chef and ask what kind of knives they use. Know what the answer will be? In most restaurants they are from Sysco. Source: friends that work back of the house.