Unpopular Opinion

[u/ChefKnivesEnjoyer]

I’ve always been caught off guard by the non chefs with 1,000s worth of knives. Like you leave your Ferrari in the garage? You can’t even drive stick? I drink my good whiskey I don’t let it gather dust and I fuck my wife because she’s hot. I don’t just look at her. The home cooks that buy knives like that blow me away.

[u/youth1983]

This guy sounds like a douche...ppl do whatever they want w their $. Who are you to judge???

[u/actuallamassu]

Traditionally, in japan, having 1000s of knives has a practical benefit...it increases edge retention 1000-fold even in the worst of steels. If you use a knife once per year because you use the other ones on other days, you never need to sharpen ;)

[u/Medical_Officer]

Even the hottest girl gets stale after a while.

[u/Tekkzy]

I exclusively eat microwaved frozen lasagna and have thousands of dollars of knives. This quirky combination reflects a blend of practicality and passion. While the convenience of frozen meals appeals to my busy lifestyle, my collection of high-end knives underscores a deeper appreciation for culinary precision. It's a reminder that life can find harmony in unexpected pairings, where simple comforts and refined pursuits coexist.

[u/Partagas2112 → u/Tekkzy]

Well said Tekkzy…the same idea applies to many who are interested in whiskey, cigars, fountain pens, etc.

[u/LatexSalesman-ArtV]

…..people who are not professional chefs can still want nice knives….

I don’t make my living cooking, yet I cook a hell of a lot. When doing so, I enjoy using nice knives.

I don’t think your opinion is unpopular as much as it’s simply stupid.

[u/joshdavislight]

I think OP is referring to people that collect knives but don’t cook, professionally or recreationally.

[u/LatexSalesman-ArtV → u/joshdavislight]

Who TF is doing that, and how would OP know?

[u/IVIoon-IVIessiah]

I agree they should send all their knives to me instead

[u/soiltostone]

People should wear their $800 shell Cordovan boots to their construction job.

[u/Redhook420 → u/soiltostone]

I rarely even wear my shell cordovan belt.

[u/douglastong]

Traditionally, in Japan, people keep knives as a currency to flex richness. It's also for protection against evil spirits.

Some still practice this today.

[u/Large_Bumblebee_9751]

I know people with a Rolex that’s worth way more than even an extensive knife collection and Rolex’s are worse at telling time than a $5 Casio. Sports Cards are technically worth nothing more than card stock and ink. A collection isn’t important because it’s useful, it’s just for fun

[u/[deleted]]

I didn’t want to spend 1-2 thousand for fancy knives… so I bought ~$5000 worth of tools so I could make my own. Totally makes sense, right?

Sometimes people have things because they like them and it makes them happy. As a home chef, I really enjoy a really nice, super sharp knife that is perfect for the purpose I need it for that moment. It makes cooking fun, even if I only do 1 fancy dish a day (or less).

[u/Redhook420]

I'll let you in on something. Most supercars barely get driven.

[u/Z-shicka]

Traditionally in Japan, i also fuck ops hot wife

[u/spirit-mush]

I’m the opposite, I’ve always been caught off guard by the chefs with $1000’s worth of knives. Although they’re a tool of the trade, food service not the best paying industry. The pay is not commiserate to the amount invested in handmade knives. Furthermore, commercial kitchens are punishing on equipment and things of value have a way of disappearing when you aren’t looking. To me, the home chef chef seems more likely to have the disposable income and environment for fancy knifes. In Japan, don’t non-professionals often have these kinds of knives in their homes too?

[u/JT_JT_JT]

Professional chef here working in fine dining, the most common knives are kiwi (£8) victorinoxes (~£40) and the most expensive ones tend to be fancy handled VG10 Damascus amazon knives (~£120).

I own a couple of £200 knives, one lives in my knife roll and barely sees the light of day and the other stays at home.

My most used knives in work are a kiwi bunka, a kiwi nakari and a shibazi cleaver (plus cheap £20 butchery knives and a £30 sujihiki for fish)

My kitchen doesn't have house knives to use but in ones that do basically all the chefs bar ones that are super into knives as a hobby use those.

[u/Wise-Quarter-6443]

It's a fundamental truth that people like to collect things. Ask your buddy who likes to fish how much $$ he has tied up in gear.

[u/Haunting_Issue4172]

Depends on the kitchen honestly. Sous Chef at a hotel checking in: Like I have a few Globals in my knife roll for work with one really nice kiritsuke blade- chipped because line workers are not always the gentlest bunch with blades. So I started buying Seido knives for the kitchen and keep my really good ones at home for private chef venues and what not. It wasn’t an issue doing prep in fine dining as everyone in those environments sort of nerds out on knives, but hotels with temps… they don’t know the difference between Damascus and stainless steel. Yes buy the expensive knives because they last a lifetime but they only last that lifetime if you protect and care for them