Chopper no-sharpening or iron knife good

There are advantages and disadvantages to both non-sharpened and iron knives, and the choice depends on personal preference and usage needs.

The advantages of non-sharpened kitchen knives are that they last longer, don't need to be sharpened as often, and cut better. However, the disadvantage of non-sharpening kitchen knives is that they are lighter, which makes them less suitable for handling tougher ingredients.

The advantage of an iron knife is that it has a heavier blade, which makes it suitable for handling hard ingredients such as meat and bones. In addition, iron knives cut well. However, iron knives need to be sharpened frequently, otherwise the cutting effect will be affected.

So, if you mainly deal with harder ingredients, it is recommended to choose iron knives; if you pay more attention to the service life and cutting effect, you can choose kitchen knives without sharpening.