house knives

anyone tried this one? https://www.amazon.com/dp/B01ERJTK1E/?tag=skimlinks_replacement-20
it's cheap and looks basically like a wusthof.

i've tried putting out a kiwi for a house knife and it lasted all of 1 day before someone broke off the tip, bent it at the handle, and then 3 days later it disappeared.

i think a cheapie like this would do wonders as a house knife with weekly sessions on a chefs choice electric sharpener with periodic thinning sessions on a tri stone. of course scratch it all up first and engrave both sides of the handle to deter it from growing legs.

That engraving is pretty tight.

The 3Cr13 steel it's made of seems to be basically the same as 420J2. As quenched maximum hardness is purportedly HRc 55, supposedly tempering at 300°F will give 54. The main advantages are it's a high toughness stainless steel, it's quite corrosion resistant, and it's cheap. I bet this knife could be a good choice if using a chef's steel or steel honing rod. I'm guessing probably not a good candidate for wildly thinning at the hardness levels it's probably at.

It's made of steel?

daveb said:

It's made of steel?

Click to expand...

Even Furis are made of steel

Very helpful ****ers! Lol
Ended up ordering the $15 mercers

Good decision. I can see the gigantic overgrind in front of the bolster of the knife in your link even in the picture.

What about the tramontinas from Costco?