Throughout my life I've had a love/hate relationship with cooks' knives.
For my 65th birthday my son gave me Global knives bought from the Cobham shop, which at the time I thought were marvellous. But like all 'good' knives they duly went blunt and because of the quality of the steel used in their manufacture simply wouldn't sharpen well, either on the product you recommended or on my expensive two-wheel electric knife sharpener (Lord knows how many 'latest' recommended sharpeners I've got through in my time!)
But we do have one knife that I use constantly. This is a steel knife - but NOT stainless steel. It is clearly softer and blunts reasonably quickly but sharpens like a razor by merely using a sharpening stone just as my mother did - even though with age the blade is now getting more and more narrow (as hers always did). In fact, my experience has been the cheaper the knife the more successfully it sharpens. Expensive knives simply don't work for me once their edge has gone.
So my question - Can one still buy these rather unattractive looking (non-stainless) steel knives?
Or, I suppose, do you have any recommendations to make for knives that one can sharpen efficiently? (I should add that I am a regular knife-sharpener. By this I mean that I 'steel' a knife each time I use it and eventually 'sharpen' it when I feel it necessary. So repeated sharpening is no problem to me - I'm not looking to save time! But I guess I should also add that, unlike my mother, my wife is definitely not a knife sharpener. I don't think she's ever sharpened one in her life. So although I try to keep my knives to myself I know they are purloined as soon as hers cease to cut anything! This means I have an even greater need to have knives that respond well to being domestically sharpened.)
Derek
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