Alternatively, what makes a knife bad?
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“Better” in this case as in most others is pretty subjective, or at least dependent on details of context.
Some important factors include:
– hardness of the blade material (which can actually vary across different parts of the same knife)
– overall material of the blade
– sharpening angle of the blade, and relatedly whether this is symmetrical or not
– size and shape of the blade
– handle material and shape
– how the handle is attached to the blade
– how the weight is distributed/balanced
You want the right tool for the job. A knife that’s great for carving wood will be very different than a knife that’s good for cooking; and there’s a lot more variation beyond even that – consider for example the wide variety of kitchen knives that exist. And on top of that there will still be matters of personal preference, like whether you feel like the handle gives you the control you want or not.
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