On Jan 3, 8:59*pm, "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've got an assortment of kitchen knives.

8", 10" and 12" chef's knives (two of 'em are Henckels, not sure about
the other)
12" plain and serrated slicers, from Gordon Food Service
A boning knife about 8", probably Henckels
A heavier slicer shaped similarly to the boning knife, from Gordon
Food Service
Five paring knives, probably all Henckels
A santoku, probably Henckels
Four steak knives (Chicago Cutlery, and they don't hold an edge very
well--although
that might be because they're usually used on a stoneware plate)
A cleaver of some sort that is rarely used
One of those thin-bladed things for sushi, kept in its box in a drawer

The 8" chef's knife and the santoku probably see the most use.

My husband sharpens them regularly, using a microscope to check for
any
divots in the edge. He uses one of those (Chef's Choice?) machines
with
two rotating grinding wheels.

For us, knives are tools. We don't care what they look like, we don't
collect
them. They must be sharp and fit the hand comfortably. Three
magnetic
strips on the wall hold the entire collection plus the kitchen shears.

We've got a one-butt kitchen, so I don't have to be fussy about
knives. It's
either me or him in the kitchen.

I often cut myself, but they're minor and heal readily since the
knives are
so sharp.

Cindy Hamilton