On Sun, 3 Jan 2010 17:59:48 -0800, "Steve B" > wrote:

>What is the situation at your house on sharp knives?
>
>I know we recently have an unnamed poster who has a bandaged hand from a
>slicing accident.
>
>I can sharpen knives so I can shave with them, yet have limited my wife to
>TWO knives she may use. She's just too dangerous. One is a Sandoku and the
>other a Jenny Chin cleaver style Asian knife. Both very sharp.
>
>I, on the other hand don't really know how many I have, as I buy them at
>yard sales when I see R. H. Forschner and Dexter-Russell for sale for a buck
>or two. Now, I just buy them if it's an unusual knife I don't have. I
>have about four sets of vintage antler handled utensils, knife, steel, and
>meat fork with fold up little thing to keep it from getting gravy on the
>tablecloth like they used to come. Got a couple in the box. Makes a nice
>presentation when doing holidays.
>
>I have a big EzeLap diamond stone, a fine Arkansas whetstone, and a couple
>of vintage knife steels, and keep all my knives keen.
>
>I am fussy about my knives, and before I hand one to someone, I will quiz
>them, and then either give them a good knife or a serrated Ginsu.
>
>How about you?
>
>Steve
>

I've two sets. One is a very fine set of Henckels which I use, and the other
is a set of Wolfgang Pucks from the Shopping Channel which is what everyone
else here uses. I use the sharpener from Henckel to keep my knives sharp.