Yes, it is absolutely worth sharpening cheap knives. Even budget or entry-level blades can get razor-sharp. A cheap knife that is kept sharp is significantly safer and more effective in the kitchen than a dull, expensive knife.
3-Finger Test
Lightly place the knife edge on your fingers (sideways, not pointing down) and gently pull. A sharp blade will feel very "grabby" and not slip easily over your skin.
While the cheap knife will sharpen, it's important to note that it will lose that sharp edge faster than a more quality knife would because it's made of weaker steel. Because of this, cheap knives need to be sharpened more frequently, depending on how often you use them.
If you are looking for a good reliable first knife, then I highly recommend anything made by Kizer Knives. Question: How much does a good affordable pocket knife cost? Answer: If you want a high-quality knife for the lowest price possible, then you should expect to spend around $40–60.
Knives made from high-quality materials are designed to last and should not need sharpening as often. Your high-quality knives are usually made from corrosion-resistant stainless steel, so they won't need to be replaced as frequently, ultimately helping you save money in the long run.
Cutting boards made of glass, granite, ceramic, or your dinner plate may look stylish or convenient, but they are the fastest way to destroy a knife's edge. These surfaces are harder than your knife's steel. So every time your blade contacts them, it suffers microscopic edge deformation, chipping, or even rolling.
In the high-end folding knife community, the original "Holy Trinity" refers to three legendary American makers who pioneered the modern premium tactical folder. Together, their designs set the gold standard for durability and precision.
Finding the best budget knife depends on your needs, but top recommendations under $50 dominate the market for their incredible value. Whether you need a reliable everyday carry (EDC) pocket knife, a rugged outdoor fixed blade, or a kitchen workhorse, these are the top-performing budget knives available.
Rule #1: It is important to use a knife adapted to what you want to do / food you want to prepare. For example, you shouldn't use a bread knife to slice a roast or use the blade of a paring knife and use it as a screwdriver (don't laugh, we've all done it!) Rule #2: Don't drop your knife on the floor.
For most kitchens, you only need three foundational knives to handle 95% of prep work: a Chef's Knife, a Paring Knife, and a Serrated (Bread) Knife. These three powerhouses can tackle anything from dicing onions and slicing crusty bread to peeling fruits and carving small meats.
In the sharpening phase, we do not recommend any current WD-40® Brand Products although some may be used later for storage & protection. For sharpening stones the lubrication can come from water or oil.
To determine if a knife is of good quality, check for a full tang (where the metal extends all the way through the handle), high-carbon steel for durability, and a balanced, comfortable grip with no gaps or rough edges.
You should hone before every use, and sharpen with a whetstone 2-3 times a year, if you're a normal amateur chef. And I just wipe down my knives with a dishtowel after honing, and with a quick rinse with some dishsoap and water after sharpening. You shouldn't need to sharpen with a whetstone before every single use.
The Tomato Test
Cutting a tomato is the ultimate test of a knife's sharpness. Their thin slick skin, rounded surfaces and delicate insides are hard to slice with finesse using anything but the sharpest of edges. A sharp knife will glide through the skin without crushing, bruising, or destroying the insides.
The best way to tell is by asking the manufacturer of the knife. As a general guide, European/American knives manufactured before 2010 have 20 degree edges while Asian style knives have 15 degree edges. However, there are exceptions to this rule of thumb.
Gordon Ramsay primarily uses a traditional honing steel (or sharpening rod) to maintain knife edges before use, emphasizing safety and consistent 45° angles. While he often uses professional whetstones for deep sharpening, modern demonstrations (and fan-used products) have shown the Tumbler Rolling Sharpener to be highly effective for achieving a razor-sharp edge on his knives.
Never soak knives with wooden handles in water; prolonged exposure can damage the handle and rivets. Knives with plastic handles and without rivets can be soaked for longer periods without issue.
In most places, including across the U.S., it is not illegal to carry a standard, non-locking Swiss Army Knife. Because they generally have small blades (under 3 inches) and require two hands to open, they are classified as legal pocket knives rather than prohibited weapons.
The Calphalon Classic 12-piece knife set is one of the best self-sharpening sets we have tested. The handles are comfortable and easy to grip even when they are wet, the overall fit and finish is good for a set under $100 and the built in sharpeners do a decent job.
Vintage & Antique Knives – Classic models, such as early Buck or Case knives, can increase significantly in value over time. Limited-Edition Knives – Special releases from reputable brands, often made in small batches, are highly sought after.
Whether you mean an everyday carry (EDC) pocket knife or a versatile kitchen chef's knife, "good" depends on your lifestyle. The best all-around choices deliver exceptional utility, reliability, and value for everyday tasks.
Navy SEALs rely on a few specific standard-issue fixed blades, but they largely carry mission-dependent gear. Standard-issue knives include the Ontario MK3 Mod 0 dive knife and the Cold Steel SRK. For everyday carry and field operations, operators frequently choose rugged folding knives from premium brands.
In many cultures, giving someone a knife or another sharp object is thought to symbolically cut or sever the bond between giver and receiver. The knife's sharp edge represents division, which can be interpreted as bringing misfortune to a friendship, romantic relationship, or family tie.
Yet despite all the talk about knives that goes on in both home and professional kitchens — and despite all the knives out there that are truly great to have — there are just three knives every kitchen ultimately needs: a chef's knife, a paring knife, and a bread knife.