/ck/ - Food & Cooking

honestly at home I just use a farberware santoku style blade for nearly every single thing picrel
Shit costs like $20 (I got it as a gift anyway) and I can forget about it in the sink or dirty on the counter, I never have to baby it, and it retains its edge and doesn't rust or chip - plus if I do ruin it being drunk or lazy or clumsy, it's no big loss to me.

I have $300 Japanese steel but I basically never use it because I'm not usually doing anything so precise at home that I need it, and I don't bring it to work because that's how you ruin good knives.
The only time I break out the good knife at home is if I'm breaking down raw skin-on pork belly (the skin is too hard for the shit knife) or if I'm carving a finished bone-in roast like rack of lamb or a turkey. Otherwise it stays safe.