Mercer knives

Any knife that's sharp is a good knife. With that said Mercer knives are generally thicker knives and thus faster to dull.

Metal is metal, you got Weebs who will try to sell you $200+ Japanese knives folded a 1000 times and yeah because they're so thin when properly sharpened they are an absolute joy to use. But the key is to keep it sharp.

I'd rather have a sharp Mercer than a dull Shun. Ultimately I think Victoronx makes the best middle ground of professional chef knives. But the point is buy a Whetstone and sharpen your fucking knives!

For the price its good, about equal to victorinox

>>9295388
>thus faster to dull.
Thicker knives don't dull faster, they just wedge more.

>>9295374
>s it some "I actually work in a restaurant, I'm a Food Industry Professional!" signalling thing where anons claim Mercer is good because that's what they use at his place of work (and Mercer generally sells to restaurant kitchens and not to home cooks)?

Pretty much that. Same for Fibrox although they've been riding the ATK meme train for the last 15 years or so

The appeal of industrial chic cannot be overstated. Look at all those people jacking off over their shitty carbon steel pans, which should be like $20 but they've all gone up to like $40 because ITS LIKE THE PROS USE. Or buying pans with horrible uncomfortable handles because REAL PROS USE A TOWEL XD XD

Or retards retrofitting their home kitchens with induction stoves because they think restaurants use it because it's better to cook with as opposed to just lowering the insurance rates. Or tards using disgusting sani tuff hard rubber boards because they got memed on it by some youtuber

>>9295388
Nothing is folded 1000 times, shun is monosteel with a decorative cladding. Please never post about food again.

>>9296173
>induction stoves
If they have enough power and are tunable finely enough induction stoves beat anything. Faster than gas, no excess heat, super easy cleaning, no flame to light your grease on fire.