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.

We have mostly Henckel knives and a couple of odd knives that got picked
up along the way. Some of the Henckels were inherited, most were gifts.

One of the Christmas gifts I asked for and received was a three-way
sharpening stone

http://www.rockler.com/product.cfm?page=2413

I've started sharpening two of the most used knives and can see great
improvement.... but they were so dull that it will take a few more
sessions to get them where I want them.

George L

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?
>
>Steve
>

I've two sets. One is a very fine set of Henckels which I use, and the other
is a set of Wolfgang Pucks from the Shopping Channel which is what everyone
else here uses. I use the sharpener from Henckel to keep my knives sharp.

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

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?

If I told Louise she could only use two knives she'd use the sharpest
one to cut my nuts off.

That said, I get knives at sales like you. I just cleaned out what I
didn't want and kept about 100. I use a chefs-choice sharpener and
they're all in good shape. Louise won't use any of them. She's only
5'4" with small hands and uses a very small knife. She'll grab a
serrated steak knife over a real one. I don't understand it but
that's just her. The only danger here is when she decides to put
things away. She cut herself in a drawer on a cleaver a few days ago.
I try to get her to not do these things but unlike you I can't control
my woman. Except for cut fingers I like it this way.

Lou

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 keep our assortment of knives as sharp as I can. Knives don't cut people,
knife wielding madmen and ****ed off wives do.

My wife is not good with a steel so I do that for her. If there is
something to be cut that she is not sure about, I get the job because she
take warfarin. Normal peeling and cutting are no problem, cutting something
unfamiliar, she gives it to me.

The trick to preventing accidents, of course, is proper handling with a
sharp knife and never forcing a cut. Good idea to keep band aids and stuff
handy too because accidents happen even to the most experienced at times.

Ed Pawlowski wrote:
> 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.

Hey, she carefully explained it was from the Benriner mandoline.

>
> The trick to preventing accidents, of course, is proper handling with a
> sharp knife and never forcing a cut. Good idea to keep band aids and stuff
> handy too because accidents happen even to the most experienced at times.
>


Paper towels absorb better before applying the Band-aids. Don't
ask me how I know that.

gloria p

"George Leppla" > wrote

> I've started sharpening two of the most used knives and can see great
> improvement.... but they were so dull that it will take a few more
> sessions to get them where I want them.
>
> George L

I have sharpened a lot of knives. Two things are the most important: angle
and motion. Very few knife blades are strait edged, except those that one
uses to carve a baron of beef. All the others have a curve, and you have to
try to keep it at the right angle. You can use a circular motion, and
that's good on certain knives. For others, it looks like you're cutting a
piece of meat off the top of the roast, one motion across the stone. You
got a fine stone, there. Yes, it can take a few sharpenings to wear off
enough metal to get it to where it should be. It took it quite a while to
get that dull. Always follow up with a steel to get rid of the
"feathering", or that tiny little raggedy edge left from the stone. Never
cut on glass or ceramic cutting boards. That will dull a knife faster than
anything.

Steve

If all else fails, you can read the directions.

Steve

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.

"Lou Decruss" > wrote in message
news
> 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?
>
> If I told Louise she could only use two knives she'd use the sharpest
> one to cut my nuts off.
>
> That said, I get knives at sales like you. I just cleaned out what I
> didn't want and kept about 100. I use a chefs-choice sharpener and
> they're all in good shape. Louise won't use any of them. She's only
> 5'4" with small hands and uses a very small knife. She'll grab a
> serrated steak knife over a real one. I don't understand it but
> that's just her. The only danger here is when she decides to put
> things away. She cut herself in a drawer on a cleaver a few days ago.
> I try to get her to not do these things but unlike you I can't control
> my woman. Except for cut fingers I like it this way.
>
> Lou

One of the things on my slowly progressing HoneyDo list is to make a knife
holder that will SAFELY store my variety of knives in an easy to get to
arrangement. DON'T TELL ANYONE, but I have cut my own finger in my own
drawer. And yeah, I like it that my wife prefers this little crescent
shaped serrated 1/4" wide blade and plastic handle knife to do 90% of her
cutting. Probably 2/.99 cents at the dollar store.

The other night, she had the cleaver out and was going after a rack of ribs.

WHOOOOOOA, there. She scares the crap out of me sometimes.

Steve

On Sun, 03 Jan 2010 21:46:53 -0600, Janet Wilder
> wrote:

>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.

Maybe really dull knives are dangerous, but really sharp knives are
pretty dangerous too because you barely touch your skin and you cut
it. I like middle of the road knives.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Jan 3, 11:05*pm, sf > wrote:
> On Sun, 03 Jan 2010 21:46:53 -0600, Janet Wilder
>
> > wrote:
> >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.
>
> Maybe really dull knives are dangerous, but really sharp knives are
> pretty dangerous too because you barely touch your skin and you cut
> it. *I like middle of the road knives. *

I've heard ceramic knives are sharp like that. So sharp that you can
end up accidentally slicing yourself pretty badly.

I'd so much love one for tomatoes though!

John Kuthe...

On Sun, 3 Jan 2010 21:14:13 -0800 (PST), John Kuthe
> wrote:

>I'd so much love one for tomatoes though!

I've never used a ceramic knife, but I've used brand new knives and
freshly sharpened knives on tomatoes. Let me say - it's a pure joy.

--
I love cooking with wine.
Sometimes I even put it in the food.

"Ed Pawlowski" > wrote in message
...
> 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 keep our assortment of knives as sharp as I can. Knives don't cut
> people, knife wielding madmen and ****ed off wives do.
>
> My wife is not good with a steel so I do that for her. If there is
> something to be cut that she is not sure about, I get the job because she
> take warfarin. Normal peeling and cutting are no problem, cutting
> something unfamiliar, she gives it to me.
>
> The trick to preventing accidents, of course, is proper handling with a
> sharp knife and never forcing a cut. Good idea to keep band aids and
> stuff handy too because accidents happen even to the most experienced at
> times.

Been on warfarin since June 2002.

"Janet Wilder" > wrote


>
> I have a name! I sign all my posts.

Just trying to be polite and not mention names to protect the honor ......

On Jan 3, 11:05*pm, sf > wrote:
> On Sun, 03 Jan 2010 21:46:53 -0600, Janet Wilder
>
> > wrote:
> >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.
>
> Maybe really dull knives are dangerous, but really sharp knives are
> pretty dangerous too because you barely touch your skin and you cut
> it. *I like middle of the road knives. *

Using too large a knife can be hazardous, too. I once used what could
have been used in "Pirates of the Caribbean" to slice up some sausages
and lo and behold took the end of my thumb off, right through the
nail. Dumb yes, but the painkillers from the ER were cool.

"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

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.

On Sun, 3 Jan 2010 19:50:58 -0800, "Steve B"
> wrote:

>
>"Lou Decruss" > wrote in message
>news
>> On Sun, 3 Jan 2010 17:59:48 -0800, "Steve B"
>> > wrote:

>>>How about you?
>>
>> If I told Louise she could only use two knives she'd use the sharpest
>> one to cut my nuts off.
>>
>> That said, I get knives at sales like you. I just cleaned out what I
>> didn't want and kept about 100. I use a chefs-choice sharpener and
>> they're all in good shape. Louise won't use any of them. She's only
>> 5'4" with small hands and uses a very small knife. She'll grab a
>> serrated steak knife over a real one. I don't understand it but
>> that's just her. The only danger here is when she decides to put
>> things away. She cut herself in a drawer on a cleaver a few days ago.
>> I try to get her to not do these things but unlike you I can't control
>> my woman. Except for cut fingers I like it this way.
>>
>> Lou
>
>One of the things on my slowly progressing HoneyDo list is to make a knife
>holder that will SAFELY store my variety of knives in an easy to get to
>arrangement.

I'd like to do that myself but life is so crazy now I don't have the
time to even plan out where to put it. Today I worked around here for
an hour and sat down at the keyboard for a few and then back to
chores. I did that the whole day except for making dinner. Sooner or
later I'll catch up.

>DON'T TELL ANYONE, but I have cut my own finger in my own
>drawer.

This drawer thing is a new issue here and I do need to address it.

> And yeah, I like it that my wife prefers this little crescent
>shaped serrated 1/4" wide blade and plastic handle knife to do 90% of her
>cutting. Probably 2/.99 cents at the dollar store.

That's the same crap my lady wants to use. Whatever she wants to use
is fine with me but I can't watch her using a steak knife to cut a
tomato without laughing so I don't watch.

>The other night, she had the cleaver out and was going after a rack of ribs.

That would never happen here. She asks me to do it.

>WHOOOOOOA, there. She scares the crap out of me sometimes.

Mine scares me when she drives. She grew up on the south side of
Chicago and drives like a cabbie.

Lou

Lou wrote:

> She grew up on the south side of Chicago

Isn't that the baddest part of town?

Bob, and if you go down there you better just beware...

On Mon, 4 Jan 2010 02:46:22 -0800, "Bob Terwilliger"
> wrote:

>Lou wrote:
>
>> She grew up on the south side of Chicago
>
>Isn't that the baddest part of town?

Yes. The near west side is nasty too. But the far west side and the
north side are pretty darn nice places to live. When she started high
school her parents moved to a near west suburb called Berwyn because
there was so much race shit going on and the Catholic school was so
expensive. We visited her grandmother a few weeks ago in the old
hood. She doesn't go outside alone ever cuz she's old. I'm 6'3" 215#
and I wouldn't outside there at night. The fast food joints <---(OB
food) are the only buildings that look decent but even those all have
bars on the windows.

>Bob, and if you go down there you better just beware...

Yep.

Lou

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.

--

Joe Cilinceon

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

On Sun, 3 Jan 2010 19:46:05 -0800, Steve B wrote:

> "George Leppla" > wrote
>
>> I've started sharpening two of the most used knives and can see great
>> improvement.... but they were so dull that it will take a few more
>> sessions to get them where I want them.
>>
>> George L
>
> I have sharpened a lot of knives. Two things are the most important: angle
> and motion. Very few knife blades are strait edged, except those that one
> uses to carve a baron of beef. All the others have a curve, and you have to
> try to keep it at the right angle. You can use a circular motion, and
> that's good on certain knives. For others, it looks like you're cutting a
> piece of meat off the top of the roast, one motion across the stone. You
> got a fine stone, there. Yes, it can take a few sharpenings to wear off
> enough metal to get it to where it should be. It took it quite a while to
> get that dull. Always follow up with a steel to get rid of the
> "feathering", or that tiny little raggedy edge left from the stone. Never
> cut on glass or ceramic cutting boards. That will dull a knife faster than
> anything.
>
> Steve

i'm in the market for a steel. is there a brand that is particularly good,
and are there brands to stay away from? i've not used one before.

your pal,
blake

"sf" > wrote in message
...
> snip
> Maybe really dull knives are dangerous, but really sharp knives are
> pretty dangerous too because you barely touch your skin and you cut
> it. I like middle of the road knives.
>
I'm with you on this one. And I explain that to the knife sharpener guy.
My friend has hers sharpened to cut air and she has used the emergency room
several times. Not for me.
Janet

On Jan 4, 3:45*am, Andy > wrote:
> John Kuthe > wrote:
> > I've heard ceramic knives are sharp like that. So sharp that you can
> > end up accidentally slicing yourself pretty badly.
>
> > I'd so much love one for tomatoes though!
>
> I bought a ceramic knife after watching Ming Tsai use it so expertly on
> his TV show "Simply Ming" from years ago.
>
> It's easily the sharpest knife I own. With little pressure, it'll cut
> through just about anything, including me! Doing food prep, I nicked my
> finger. I barely felt it but a second later a little blood appear at the
> seam. The cut was so fine that a couple seconds later it mended itself.

That's what I'm kind of afraid of if I buy a ceramic knife! One small
slip and I could lose a digit!

Almost ordered a 3" ceramic paring knife last night, actually. But
stopped before I completed the online transaction. It only came to a
little over $30 with shipping, but I just dunno. Maybe a 4.5" would be
better, but a lot more expensive too.

John Kuthe...

Lou Decruss wrote:

> On Mon, 4 Jan 2010 02:46:22 -0800, "Bob Terwilliger"
> > wrote:
>
>> Lou wrote:
>>
>>> She grew up on the south side of Chicago
>>
>> Isn't that the baddest part of town?
>
> Yes. The near west side is nasty too. But the far west side and the
> north side are pretty darn nice places to live. When she started high
> school her parents moved to a near west suburb called Berwyn because
> there was so much race shit going on and the Catholic school was so
> expensive. We visited her grandmother a few weeks ago in the old
> hood. She doesn't go outside alone ever cuz she's old. I'm 6'3" 215#
> and I wouldn't outside there at night. The fast food joints <---(OB
> food) are the only buildings that look decent but even those all have
> bars on the windows.


Wow, the last time I was in Berwyn 30 - odd years ago it was still primarily
Old World Bungalow Belt, e.g. Czech (or "Bohack" in the vernacular). I
guess the mexi's have moved in and taken over...

Interestingly, Berwyn a whiles back had a publicity campaign urging peeps to
move there for the nice housing stock and the relatively low prices. They
even had a coupla billboards here in Gayville and advertised in a coupla of
the Chicago *** rags, boasting that Berwyn was a "progressive" kinda
place...

The place was an insular ******** even back in the day, can't imagine why
anyone would willingly move there now...


--
Best
Greg

On Mon, 4 Jan 2010 05:58:40 -0800 (PST), Cindy Hamilton
> wrote:

>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

Sounds more like you need professional instruction on how to use
cutlery... no one should be cutting themselves often, in fact anyone
who works with kitchen knives on a regular basis should cut themselves
rarely if at all. I think one of your problems is that you're using
way too many knives... stick with a minimal number... they'll become
an extension of your hand, like wearing well broken in shoes always
feel just right. In over fifty years of kitchen work I cut myself
once (nothing serious), was last year when I was going to quarter a
large head of cabbage and didn't take the two seconds required to cut
a small flat at the stem end for stability... my own fault and nothing
to do with the knife being sharp or dull, and in fact it was a 12"
carbon steel chefs knife that was perfectly honed (were it dull I'd
probably had cut myself seriously). And I think checking kitchen
cutlery with a microscope is hilarious... wtf are you looking for,
microbes? The only time a kitchen knife needs sharpening is if it's
been abused... many of those so called sharpening gadgets abuse knives
far more than had they been left alone, especially those motorized
thingies, they over heat the edge and remove its temper, making the
knife Japanese (hunk-a-junk). The only times I've ever had to sharpen
a kitchen knife are those I picked up at yard sales that were
obviously abused... and then I use a machinists bench grinder to
reform the blade, an oilstone for polishing, and then only a steel for
regular burnishing... that's all a steel does, it burnishes; it
reforms the very edge, polishes and compresses the steel making it
harder... if one is attempting to sharpen a knife with a steel by
exerting any pressure at all they are making the knife duller... think
of steeling a knife as though you are a virtuoso violinist bowing a
strad. There are many types of knife steels, one should learn what
each is for, whould take too long for me to do that here, there are
books... but I will say those that usually come along with knife sets
are crapola. For those who actually sharpen their knives they'd be
safer to debur them outdoors by drawing the edge over a piece of
copper, a small length of copper plumbing pipe will work fine... you
don't want those burrs in your kitchen or they will find their way
into your food and/or under your skin... every time I see a foodtv
imbecile steel a knife over their food I shiver... none know how to
use a steel properly anyway. With proper use a kitchen knife should
never need sharpening, only regular steeling. Butchers and pro cooks
send out their knives for shrapening often because in their trade they
regularly abuse their knives (and they know it, but they are paid for
what they produce by the hour... most trades people regularly abuse
their tools for the exact same reason, time is money), by hacking into
bone, opening #10 cans, and regularly dropping cutlery onto hard work
surfaces/floors. Btw, when used properly a boning knife should never
cut into bone... better to leave a little extra meat, you don't want
to scrape off bone slivers anyway, and you certainly don't want to
chip off those microscopic bits of steel. The only two foodtv
personalities I've seen who know how to use a knife are Pepin and Yan.

"blake murphy" > wrote in message
...
> On Sun, 3 Jan 2010 19:46:05 -0800, Steve B wrote:
>
>> "George Leppla" > wrote
>>
>>> I've started sharpening two of the most used knives and can see great
>>> improvement.... but they were so dull that it will take a few more
>>> sessions to get them where I want them.
>>>
>>> George L
>>
>> I have sharpened a lot of knives. Two things are the most important:
>> angle
>> and motion. Very few knife blades are strait edged, except those that
>> one
>> uses to carve a baron of beef. All the others have a curve, and you have
>> to
>> try to keep it at the right angle. You can use a circular motion, and
>> that's good on certain knives. For others, it looks like you're cutting
>> a
>> piece of meat off the top of the roast, one motion across the stone. You
>> got a fine stone, there. Yes, it can take a few sharpenings to wear off
>> enough metal to get it to where it should be. It took it quite a while
>> to
>> get that dull. Always follow up with a steel to get rid of the
>> "feathering", or that tiny little raggedy edge left from the stone.
>> Never
>> cut on glass or ceramic cutting boards. That will dull a knife faster
>> than
>> anything.
>>
>> Steve
>
> i'm in the market for a steel. is there a brand that is particularly
> good,
> and are there brands to stay away from? i've not used one before.
>
> your pal,
> blake

Can't help you there. I think an old one would be better than a new one,
and probably cheaper.

Steve

"Lou Decruss" > wrote in message
...
> On Sun, 3 Jan 2010 19:50:58 -0800, "Steve B"
> > wrote:
>
>>
>>"Lou Decruss" > wrote in message
>>news
>>> On Sun, 3 Jan 2010 17:59:48 -0800, "Steve B"
>>> > wrote:
>
>>>>How about you?
>>>
>>> If I told Louise she could only use two knives she'd use the sharpest
>>> one to cut my nuts off.
>>>
>>> That said, I get knives at sales like you. I just cleaned out what I
>>> didn't want and kept about 100. I use a chefs-choice sharpener and
>>> they're all in good shape. Louise won't use any of them. She's only
>>> 5'4" with small hands and uses a very small knife. She'll grab a
>>> serrated steak knife over a real one. I don't understand it but
>>> that's just her. The only danger here is when she decides to put
>>> things away. She cut herself in a drawer on a cleaver a few days ago.
>>> I try to get her to not do these things but unlike you I can't control
>>> my woman. Except for cut fingers I like it this way.
>>>
>>> Lou
>>
>>One of the things on my slowly progressing HoneyDo list is to make a knife
>>holder that will SAFELY store my variety of knives in an easy to get to
>>arrangement.
>
> I'd like to do that myself but life is so crazy now I don't have the
> time to even plan out where to put it. Today I worked around here for
> an hour and sat down at the keyboard for a few and then back to
> chores. I did that the whole day except for making dinner. Sooner or
> later I'll catch up.
>
>>DON'T TELL ANYONE, but I have cut my own finger in my own
>>drawer.
>
> This drawer thing is a new issue here and I do need to address it.
>
>> And yeah, I like it that my wife prefers this little crescent
>>shaped serrated 1/4" wide blade and plastic handle knife to do 90% of her
>>cutting. Probably 2/.99 cents at the dollar store.
>
> That's the same crap my lady wants to use. Whatever she wants to use
> is fine with me but I can't watch her using a steak knife to cut a
> tomato without laughing so I don't watch.
>
>>The other night, she had the cleaver out and was going after a rack of
>>ribs.
>
> That would never happen here. She asks me to do it.
>
>>WHOOOOOOA, there. She scares the crap out of me sometimes.
>
> Mine scares me when she drives. She grew up on the south side of
> Chicago and drives like a cabbie.
>
> Lou

Mine insists on sitting in the passenger seat while driving.

Steve

Steve B wrote:

> 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.

Do you make her wear boxing gloves when she uses knives?

-sw

"Janet Wilder" > wrote in message
...
> 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.
>
I think my sandoku was the toughest to get used to of all the knives in my
drawer. I must have cut myself 6 or 7 times over the first 60 days. Not sure
why but I finally got used to using it. I do cut myself once in a while but
usually when distracted or rushing. Did it last night while slicing a bell
pepper for a salad during the football game. Someone shrieked behind me
while I was slicing and I nicked my finger near the nail bed. Did this with
my 8" chef's knife.

Jon

On Mon, 04 Jan 2010 14:01:25 -0600, Andy > wrote:

>John,
>
>If you don't already know, there's a good FAQ about them at:
>http://fantes.com/kyocera.html below the table of knives available.
>
>I'm not suggesting you buy anything from Fantés.com. They're just "in my
>backyard," where I got mine.
>
>Knives come packaged in attracctive custom boxes with a cork interior
>with a matching cutout for the knife to rest comfortably when not in use.
>
>
>Good luck,

Do ceramic knives need sharpening? If so, how do you do it?

--
I love cooking with wine.
Sometimes I even put it in the food.

On Mon, 4 Jan 2010 14:54:53 -0500, "Zeppo" > wrote:

>I think my sandoku was the toughest to get used to of all the knives in my
>drawer.

I agree. I didn't cut myself on mine, but it just didn't feel right
for a long time. I was used to rocking the curved blade of a chef's
knife so the straight santoku blade was odd and hard to get used to.

--
I love cooking with wine.
Sometimes I even put it in the food.

In article >,
"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.

Ooooh, who? I sliced the tip of my finger the other day with the
mandoline (just screwing around, not even cutting that onion!) but I
took the Band-Aid off; it was slowing the healing.

> How about you?
>
> Steve

How about me what? I steel my knives frequently and wipe them off with
a dishrag when I'm done with them. They're sharp enough for my
satisfaction, probably not sharp enough for yours (I've never tried them
on my chin whiskers).
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller 12/28/2009

In article >,
"Joe Cilinceon" > wrote:

> I have perhaps 45 to 50 kitchen knives

Why? You trying to give Christine Dabney something to shoot for? :-)



--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller 12/28/2009

On Mon, 04 Jan 2010 14:40:48 -0600, Andy > wrote:

>> at least once every five years or less depending on usage and "abusage."
>
>
>That should read:
>
>at least once every five years or sooner depending on usage and "abusage."

got it, thanks Andy!

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:
> On Mon, 04 Jan 2010 14:01:25 -0600, Andy > wrote:
>
>> John,
>>
>> If you don't already know, there's a good FAQ about them at:
>> http://fantes.com/kyocera.html below the table of knives available.
>>
>> I'm not suggesting you buy anything from Fantés.com. They're just
>> "in my backyard," where I got mine.
>>
>> Knives come packaged in attracctive custom boxes with a cork interior
>> with a matching cutout for the knife to rest comfortably when not in
>> use.
>>
>> Good luck,
>
> Do ceramic knives need sharpening? If so, how do you do it?

Like any knife they need to be sharpened but can't be done by most people. I
would recommend you take advantage of the makers services for this as most
of the good ones offer the service for free other than shipping.

--

Joe Cilinceon

Melba's Jammin' wrote:
> In article >,
> "Joe Cilinceon" > wrote:
>
>> I have perhaps 45 to 50 kitchen knives
>
> Why? You trying to give Christine Dabney something to shoot for? :-)

No I'm a bit of a collector of really good Japanese kitchen knives. I store
them in 2 rather large knife blocks 1 or which is custom made. I have
perhaps a dozen Chinese type cleavers as well as knives. I have no idea who
Christine Dabney is but I have less than many others in Knifeforum.com or
FoodieForum.com. I've actually started this years ago though haven't bought
a knife now in over 4 years.

--

Joe Cilinceon

John Kuthe wrote:
> On Jan 3, 11:05 pm, sf > wrote:
>> On Sun, 03 Jan 2010 21:46:53 -0600, Janet Wilder
>>
>> > wrote:
>>> 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.
>> Maybe really dull knives are dangerous, but really sharp knives are
>> pretty dangerous too because you barely touch your skin and you cut
>> it. I like middle of the road knives.
>
> I've heard ceramic knives are sharp like that. So sharp that you can
> end up accidentally slicing yourself pretty badly.
>
> I'd so much love one for tomatoes though!
>

I know this is heresy, but my DD was having a Pampered Chef party so I
kind of had to order something on the Internet so she'd get credit at
her party. I ordered a tomato knife. It's coated with something and it's
green and it does a wonderful job slicing and dicing tomatoes. Whao
would have thought?


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

blake murphy wrote:

> i'm in the market for a steel. is there a brand that is particularly good,
> and are there brands to stay away from? i've not used one before.

I think the best ones come from thrift stores. They are older and made
better. Check the Salvation Army or Goodwill or even garage sales.

I got mine in a set at a thrift store. I just re-donated the carving
knife and fork which I didn't need.

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