Hi alarash,
I bought a Victorinox 7" butcher knife with rosewood handle to replace/update my Sir Lawrence carbon steel (American butcher) knife. Thought it was a sure update: liked the Sir Lawrence better. I’ve given the Victorinox to a good friend who loves to cook, and I look it over for him: he uses it as a Chef’s knife and loves it.
I was looking for a sturdier “feel”–and finally retired my Sir Lawrence in favor of a Kai Seki Magoroku Deba–but, in a major reorganization, it’s back in a new grabbable location with my softer steel knives–for regular honing on the job.
I’m very price/value oriented in my knife purchases, but I’ve become accustomed to harder steel knives that stay super sharp all the time with my loaded strop. However, I keep my softer steel knives ready as my risk goes up. None of my hard steel damascus knives have chipped, and my softer steel knives always come through–but with a high maintenance price if I’m aiming for the same level of sharpness as my hard steel knives
In general, I’ve always tried to control cost to value in all my cookware, but I have managed to buy some high end pieces without paying high end prices.
I agree that an investment in the highest quality materials is always a bargain in terms of personal satisfaction. When I managed to “steal” a large Le Creuset bouillabaisse pot on Ebay for less than $100, I ended up spending more on the seafood materials for my first test than I did on the pot!
The highest price tool I’d love to own is the Control Freak induction unit, but it’s more than $1000 over a price I could justify. The replacement toaster oven I did just buy is an Oester for about $60. The one I have still works well, but, after 7 year, it’s starting to fall apart. That’s about the level I could justify for a toaster oven
Most important is always to have a good time.
