Obsessed with cheap knives lately

[rick alen]

OK sorry for my current fixation with cheap knives, but I'd just like to know my way around them. A few years ago I bought a 10" Vic Rosewood chefs just to see what it was like. I was impressed that a wood handled 10" chefs delivered to my door for $45 would have a nicely thin edge, but the tip was another story. I had to laboriously grind in 3.5" of distal taper at the tip to get it up to snuff. I imagined the original hulk at the tip was a precaution against abuse. But today a saw my first Dexter Russel, an 8" chefs, and it had a prety flat profile and a beautifully thin tip, drop that one right and you'd have a sizable 90deg bent tip, or break.

So some questions come to mind:

Are all Vics that clunky at the tip?

Are all Dexters that thin?

Aren't Dexters a softer steel even than the Vics?

 

[NO ChoP!]

Well, Forshners are simply stamped with an edge applied.

 

[rick alen]

Yeh just like the Dexter the sides are ground flat, no convexivity. But that tip on the Dexter I saw was just about as thin as any I've seen on any knife.

 

[rick alen]

Also, this Dexter was one of their NSF handled knives.