The Cutco and J.A. Henckels steak knives in my kitchen are over 25 years old and I've never had to sharpen a single one. Keeping a straight edge sharp is great for some things but I don't need to spend time sharpening a blade just to cut up my steak every night.
Cutco's are great. They are safe, effective and low maintenance. Just as sharp as the day I got them. I'm not trying to open a butcher shop and I don't need to julienne peppers often. 😂
i spend about 10 seconds honing my one and only blade in my kitchen right now, once a day, and i'm sharpening it against the back of a serrated edge steak knife
it's so easy it's sad so few people know how easy it is, hell i could sharpen the blade against the edge of my granite topped benches, or any given glass bottle
the difference in comfort using my actual utility knife as a "steak knife" versus using a steak knife is completely a no-contest
my 10 second a day honed blade just smoothly cuts through any part of my goat chops that i care to try, gut, sinew, etc... hardly leaves a scratch on my plate, and compared that to spending 5 seconds every time i use a serrated steak knife just to cut a section off that 2 seconds work with a sharp blade
you just don't know what you are missing out on
another of the most prevalent knife-crimes in the world right now is serrated tomato knives
again... 10 seconds honing, and i can slice tomato, cucumber, lettuce, onions, garlic, whatever you want, with near 1mm thickness and it's not even a fancy knife and it's not even that sharp by my personal metrics (if i can't shave with it, it's blunt)
I don't eat vegetables.
you don't know how to use or maintain a knife either
I don't even eat meat. I'm vegan. I eat ice and fairy dust.
I got the booster shot so I'm not scared of your knife sharpening skills. I'm safe.
they aren't meant to be intimidating
they just make food preparation easier
lol wtf
you are the one that made it ridiculous by claiming that serrated knives are better for cutting meat
I never said they were better for cutting.
The difference isn't meaningfully significant.
Please show me where I said that. You can't read.
it really is meaningfully significant
10 seconds beforehand to hone the blade
3 seconds for each cut versus 2
average 20 cuts per steak
net gain 10 seconds of your life
Eating lunch right now. Not sure how I was able to saw through this with this cheap ass Henckels. My hands and arms are crazy strong though so maybe that's it. I have a huge dick also. 
and more sand than brain cells between your ears
also look at how ugly that cut looks, rough as guts
It'll make a turd.
oh, that makes it so much better
You care about things that don't add value in my opinion. We are different. That's ok. I'm not doing maintenance on my steak knives. I eat steak almost every day. The added maintenance is a waste of time. Also I already have these knives found and buying straight blades just so I can do this is retarded when my knives work just fine and aren't going dull or breaking.
I don't spend money or time on edging the lawn either. Rather save the money. I'm a neanderthal. Take your fancy knife skills to Smith & Wollensky. I'm sure they'll hire you.
You're talking to the wrong guy if you think I care about the appearance or shape of the cut of steak. I only care that it's medium-rare and not rancid. I'm not in this for the beauty. I have a farm with 50 head of grassfed cattle on it. The cows don't care what kind of knife cuts them up and it all tastes the same to me. 
I sharpen knives, so I think I do know what I'm missing. I'm not missing 25 hours of time spent sharpening knives the last 25 years. I don't eat tough goat meat. I eat beef. My butcher knife and chopping knife get sharpened. The knives I use at the diner table aren't worth the extra headache. I'm happy for you or sorry that happened, but I've got better things to do than choose the wrong tool to do a job.
lol, you'd think with that experience you'd chafe at having to back and forth on the cheap crappy serrated knife, but ok
the fact you call it a headache says something about your sentiment about your job
if you don't love your job, find a new job
find me a butcher who will praise a serrated knife and i'll show you a liar
Sounds good
You totally missed the point by the way. You said 10 seconds per day of sharpening. That would be 25 hours over the last 25 years. That's your number. Not mine. I don't spend time sharpening knives for some weird obsession over a sharp knife. I cut the meat, I eat the meat. That's it.
lol, one literal day for the pleasure of a knife that always smoothly cuts everything
serrated knives require more force and can't be sharpened, you are making up stories if you are trying to tell me that this is better than a real proper knife for cutting steak, it's like the difference between cutting hard butter with a butter knife versus butter at that perfect softness
i call bullshit on you knowing anything about using real knives
I actually don't even own a knife.
