High quality kitchen knives. I’m partial to hand-forged Japanese carbon steel. So sharp. Maintains an edge. Easy to sharpen. Being beautiful is just an added bonus.
Dexter Russell carbon steel knives. Some of the patterns are 200 years old. Cheap compared to the high end stuff but they’re easy to keep screaming sharp and work great.
Stainless knives are good for pocket knives that are exposed to sweat, work knives that are in corrosive environments, serrated steak knives that go in the dishwasher. Anything else, pretty much, carbon is king.
High quality kitchen knives. I’m partial to hand-forged Japanese carbon steel. So sharp. Maintains an edge. Easy to sharpen. Being beautiful is just an added bonus.
Dexter Russell carbon steel knives. Some of the patterns are 200 years old. Cheap compared to the high end stuff but they’re easy to keep screaming sharp and work great.
Stainless knives are good for pocket knives that are exposed to sweat, work knives that are in corrosive environments, serrated steak knives that go in the dishwasher. Anything else, pretty much, carbon is king.
https://www.chefknivestogo.com/
Or on the cheaper side, ceramic knives. I’ve got one a decade old now and it still has its original edge, though it did lose a chip.
Edit: Just make sure it’s actually ceramic and not one of those scam normal cheap knife with white coating/paint.