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 have perhaps 45 to 50 kitchen knives all made using Japanese steels and
razor sharp. Mine range from paring knives to Chinese pattern cleavers from
thin to heavy. I sharpen exclusively using Japanese water stones due to the
hard steels and acute edges on these knives. My wife can use any knife in my
kitchen and often does. I wouldn't have a dull knife in my kitchen as they
will often cut one easier than a sharp knife in my opinion. It comes down to
learning to use ones tools properly.

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Joe Cilinceon