No. of Recommendations: 0
I was so gobsmacked at her paying up for a simple pair of scissors.
Maybe a pro would notice the difference. I certainly wouldn't. She uses the scissors multiple times per day.
A knife is different because I use them a lot. So I notice the difference between our basic knives, our JA Henckels chef, and our new Japanese knives. Sharpness and frequency of required sharpening. Our basic knives need sharpening every month or so. The Henckels can go several months (with minute touchups). Haven't had the Damascus Japanese long enough, But it's a harder steel, Damascus, and will hold the edge better.
If you cook a lot, it's probably worth getting one or two really good knives. Usually a chef or santoku, and a petite.
