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?

I like my knives to be razor sharp. I keep them in a wooden block to avoid "drawer
accidents". For sharpening, I was taught how to sharpen a knife by a butcher. He told me
that if you use the knives very frequently, sharpen once a week on the stones and steel
them several times a day. Less frequent use then sharpen monthly and steel a couple of
times a week. Note that the steel doesn't sharpen them at all, it just removes
microscopic burrs.

Oh, for those worries about using really sharp cutting implements, invest in a stainless
steel chain mail glove.