. . do any work with a $1 knife and it needs sharpenig again.
Now, I confess that I splurged $82.00 for my Shun Classic Damascus, but it needs only a few strokes on a fine diamond stone every two weeks, or so (of daily use) and it easily slices tomatoes as thin as that thing does.
Incidentally, the "Damascus" feature is purely decorative, doesn't have the slightest impact on performance. Performance comes from an extremely hard non-Damascus core sharpened at a much shallower angle than Euro/American knives.
Euro/American knives are rather soft, "so they're easy to sharpen", and they don't hold an edge very well, so they're sharpened at a steeper angle.
Now, I confess that I splurged $82.00 for my Shun Classic Damascus, but it needs only a few strokes on a fine diamond stone every two weeks, or so (of daily use) and it easily slices tomatoes as thin as that thing does.
Incidentally, the "Damascus" feature is purely decorative, doesn't have the slightest impact on performance. Performance comes from an extremely hard non-Damascus core sharpened at a much shallower angle than Euro/American knives.
Euro/American knives are rather soft, "so they're easy to sharpen", and they don't hold an edge very well, so they're sharpened at a steeper angle.