"Steve B" > wrote in message
...
> 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?
>

I have perhaps 4 dozen mediocre knives. Some of them are just the hacksaw
crap you see on TV. I rarely use them, they have just been collected over
the years, mostly by people giving them to me instead of throwing them out.

I keep about 10 Wusthof-Trident knives which I keep razor sharp. My
favorites are the 10 and 12 inch chef's knives. Dull knives cut you, sharp
knives are much safer. I have mine professionally sharpened about two times
a year by a guy who has a gig at my local Lowes. I keep them honed with a
steel in between sharpenings.

I vastly prefer my fine knives. They cut easier, cleaner and I can control
them far better than the Ginsu style junk. Not that I do not have a use for
that stuff. For brutal hack work like chopping into frozen meat, you can't
beat them. I think it is because I do not care if I break them.

Paul