While sharpening a knife well can significantly improve its sharpness, there are limitations to how sharp a cheap steel knife can become compared to the most expensive ones. The quality of the steel used in a knife plays a crucial role in how sharp and how well it can hold its edge.
Expensive knives often use higher-quality materials, such as high-carbon stainless steel, which allows for better edge retention and overall performance. Cheaper knives, on the other hand, may use lower-quality stainless steel or even non-stainless steel, which can dull more quickly and be more challenging to sharpen to a very fine edge.
When sharpening a knife, you can achieve a razor-sharp edge on both expensive and cheap knives to some extent. However, the edge on a cheaper knife may not last as long or be as durable as that of a high-quality knife due to differences in the steel's hardness, composition, and heat treatment.
Additionally, the overall design and craftsmanship of an expensive knife may contribute to its performance and sharpness. High-end knives often have better blade geometry and ergonomics, which can enhance cutting efficiency and make the knife easier to use for precise tasks.
In conclusion, while you can sharpen a cheap steel knife to a reasonable degree of sharpness, it may not match the level of sharpness and edge retention achievable with the most expensive and high-quality knives. If you value sharpness and performance in a knife, investing in a higher-quality knife with better steel and craftsmanship is likely to yield better results in the long run.