Is a $200 boning knife really worth it over a $40 one?

I dropped $200 on a Japanese boning knife last year and it's been amazing for trimming silverskin, but I'm thinking my old $40 Victorinox did the same job just fine. The edge holds longer on the pricey one, but I'm not sure that matters when I'm just breaking down chickens. Anyone else feel like you're paying for hype or does the higher cost actually pay off for you?

2 comments

2 Comments

alex_king14d ago

Man I had the exact same internal debate last month when I was trimming a brisket. Yeah my fancy knife feels nicer in my hand but I honestly think my old Dexter Russell did the job just as fast. I think there's a point where you're basically paying for the name and the shiny handle.

adam_nguyen714d ago

Most people miss the real cost difference which is how long each knife stays sharp before you gotta drag it across a stone. My buddy's $200 knife needs sharpening every two or three briskets. My Dexter Russell goes a solid month of weekly trimming before it starts dragging. That fancy steel might feel better but it's way softer and loses its edge faster. So you're not just paying for the name, you're paying to sharpen it way more often too. The cheap knife actually saves you time and hassle in the long run.