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 have a name! I sign all my posts.

> 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.

Interestingly, I did the deed with a sandoku.

> 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?

Most of my knives are RH Forschners. I have always used a steel to keep
the edge straight and have sharpened using a whetstone. Recently I got
myself one of those Chef's Choice electric sharpeners and now my knives
are lethal.

I probably cut myself with the sandoku because it wasn't as sharp as it
should be. It's one of a set of 2 for about $10 from Sam's Club. I
should retire it and take out the other one or at least sharpen it.

I think dull knives are more dangerous than sharp knives.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.