Just realized I wasted $200 on a fancy knife set, my $25 restaurant supply knife is better

Back in March, I splurged on a big name 12 piece set after reading all the hype on cooking forums. Six months later, I barely touch anything except the 8 inch chef's knife I picked up at a supply store in Portland for $25. That cheap knife holds an edge longer and feels better in my hand, while the expensive ones sit in the block collecting dust. Has anyone else ditched a premium collection for a single workhorse from a restaurant supply place?

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zaranelson4h ago

The block set looks pretty on the counter, but that's about all it does now. My supply house knife gets beat up daily and just keeps going. Even the fancy knife's handle feels off now that I'm used to the cheap one. Sold the set on Craigslist for $80 and bought a second workhorse knife as a backup. That's the real upgrade path, just buy two of the same cheap knife and call it a day.