On May 11, 11:31 pm, Usenet2...@THE-
DOMAIN-IN.SIG wrote:
I regularly harvest items from my veggie garden (e.g. chopping
the base of a lettuce head.)

Then, I chop the vegetables themselves - a wide range of items.
Hard like broccoli, to soft like tomatoes.

I also chop a few other things, like sausages and so forth.

And, for some reason, I feel a little annoyed with just using the
basic cheap medium kitchen knife that I have. Although I've had
it long enough to probably dull it, somewhat.

With a small budget, and small number of knives, what would you
buy, to make things go smoothly? (I am only gardening and
cooking for one person.)

Thanks...

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I have been a professional sharpener full time for 20 years.
You can get quite good service out of your basic Chicago Cutlery
knives, the steel is very good.
The paring knives made by tramontina and sold in the Ace hardware
stores are also very good- but look for older stock as they recently
cheapened the handles to keep the price down when they sell them for a
dollar.
In the Sprawl-Marts are paring knives with cast aluminum handles that
also retain an edge very well.

For sharpening I suggest 2 approaches, a diamond stone by either ez
lap or DMT
Or the cheaper route of rubber cementing a strip of wet or dry type
sandpaper to a wooden paint stirrer.
220 grit is a good start, 400 is sufficient for a finish.

Plenty of good cutlery is for sale in any yard sale or flea market.
For the garden buy something stainless and leave it in the garden.