The scratches are nothing, who cares. Knives are tools, not dragon dildos to be shown off on Veeky Forums. As for the edge, it can be cleaned up in a few minutes. Don't feel bad, keep practicing.
Knife Thread
Jaxon Garcia
Ryan Lopez
my kyocera ceramic knife stays sharp as fuck for 8 months. then I just send it back to them to be sharpened. it;s back within a week.
Camden Rogers
not op but this is why I'm afraid to buy a good knife
John Anderson
Buy a good knife. Don't buy an expensive knife.
It's a piece of steel that you use the edge of to mutilate other stuff. It wears some. You always have to correct that. Some people like to spend hundreds of moneys and the better part of an hour each time, other just use knives. I just refreshed my cheapest-available kitchen knife with the steel, took me 10 seconds, and the soft tomato I was cutting sliced nicely.
Grayson Young
Isn't the most important question
>Does it cut?
Zachary Robinson
that soft-tomato test is the best
Nicholas Anderson
It will kill.
Austin Edwards
If you want something CHEAP, I recommend Kiwi brand knives. Every chef in Thailand uses them, and they can be had for $2-5. Used to use them at work. Soft metal dulls somewhat quickly, but they can be sharpened in seconds
Jayden Gonzalez
I didn't know these. Will try to get one in one of the asian markets later.