Published on August 10, 2025 by Filip
Last updated on August 10, 2025
There are many kitchen knife myths that have persisted for decades. Some start with a modicum of truth to them, others from outdated advice, whereas some are just marketing fluff that has been repeated enough until people start believing it.
I’m sure you’ve heard stuff like “you never have to sharpen stainless steel” or “Japanese knives are too delicate for everyday use” – these are the kind of half-truths I aim to bust.
By pulling information from actual results, expert opinions, and respected culinary sources, we can easily separate fact from fiction.
Myth #1: “The Sharper the Knife, the More Dangerous It Is”
This one refuses to go away. On the surface, it makes sense; a razor sharp blade could cause more serious cuts. In reality, however, a sharp knife is actually safer because it requires less force, meaning you’re less likely to slip. The Cleveland Clinic notes that dull knives can be more hazardous because they force you to press harder – making it easier to lose control. If you need tips on taking care of your knife, check out my article on budget knife care.
Reality Check:
A sharp knife bites into food while applying minimal pressure, meaning you don’t have to brute force your way when slicing vegetables. This is especially important when slicing slippery or hard-to-grip items like onions or eggplants. In my tests, every single prep injury I’ve had in the last 3 years happened with a blade that wasn’t recently touched up.
Myth #2: “Expensive Always Means Better”
If you walk into a high-end kitchen store, you’ll see chef knives that are pushing $400, $500, and sometimes even more. Are these worth it? Sometimes, but not necessarily so. A $120 Tojiro DP or $150 Dalstrong Shogun can outperform pricier options in terms of edge retention and cutting feel, especially in home kitchens. According to America’s Test Kitchen, many mid-tier Japanese and German blades beat luxury blades in performance tests.
Reality Check:
The knife price reflects a lot of things, such as hand-finishing, branding, and premium materials. It’s not always a dramatic jump in performance. If you’re working under $150, under $50, or under $30 even, you’ll still find top-tier quality relative to the price that will suit your needs.
For around $150, for example, you can still get VG-10 steel, full tang construction, and top-tier grinds. For home cooks, the diminishing returns above this price point aren’t worth it, unless you’re collecting – or working in a high-volume pro kitchen.
Myth #3: “You Don’t Need to Sharpen Stainless Steel”
This myth stems from the fact that stainless steel resists rust better than carbon steel – but this has nothing to do with edge retention. All steels, stainless or otherwise, dull over time due to microscopic edge rolling and wear. Knife Steel Nerds explains that hardness (measured in Rockwell HRC) and carbides determine how long an edge lasts, and not just whether it’s stainless.
Reality Check:
Even premium VG-10 or AUS-10V stainless will need a touch-up after weeks of regular use. A quick session with a whetstone or ceramic rod will restore performance in minutes. The difference is that stainless won’t discolor or pit if you forget to dry it immediately after washing.
Myth #4: “Japanese Knives Are Too Fragile for Everyday Use”
Yes, Japanese knives tend to have harder, thinner blades than their Western counterparts – but that doesn’t mean they can’t handle daily cooking. The key is to use them for what they’re designed for, such as precision slicing, push cuts, and fine prep work. As Korin (a major Japanese knife retailer) points out, many pro chefs use gyutos, santokus, and nakiris daily without chipping them, simply by avoiding bones, frozen foods, and twisting cuts. I offer some handy knife techniques suitable for beginners if you’re looking to learn how to best use your knife.
Reality Check:
If you want a knife that can cleave through bones and still dice chives, you’re asking too much from any single blade. If you use the right tool for the job, a well-made Japanese gyuto can last you decades even in a busy kitchen.
Myth #5: “You Can Use Any Cutting Board”
A knife’s edge is only as durable as the surface it meets. For example, glass, ceramic, and granite boards will wreck your edge in a single session. Wood and high-quality plastic boards, on the other hand, offer enough “give” to protect your blade. The NSF and multiple culinary schools recommend end-grain wood for knife longevity and proper hygiene.
Reality Check:
If you’ve just invested in a good chef knife, using it on glass is like driving a sports car over speed bumps all day. Instead, stick to wood or soft plastic, and you’ll double or triple your time between sharpenings.
What This Means for the $150-and-Under Range
Understanding these myths will help you make smarter buying and maintenance choices. In the sub-$150 category, you can absolutely get professional-grade performance, provided you know the strengths and limits of your knife and keep it in proper condition.
By cutting through the misinformation, you’ll not only save money but also extend the life of your blade and improve your cooking experience.
Looking for a great chef knife that won’t break the bank? Here’s my complete under-$150 chef knife buyer’s guide. If you’re aiming for something more affordable, but still keen – I have outlined some exceptional picks in the $50 chef knife price range, and I have tested some cheap chef knives under $30 as well.
