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

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

"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

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

"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

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.

"Janet Wilder" > wrote in message
...
> 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.

I'm with you. Steels from the thrift store have CLASS, and that's something
money can't buy. Warning, expect to go through two to eight of them until
you find the one that's classy enough for you, but at fifty cents to a buck,
what the ****? You got something in your hand that's been used for a chef
for maybe a century. And will live on long after you kick the bucket.

Steve

On Mon, 4 Jan 2010 09:12:33 -0500, blake murphy
> wrote:

>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.

I agree with the thrift store suggestions. I see them there all the
time for 25-50 cents. They do make a difference in how your knives
will cut.

Lou

On Mon, 04 Jan 2010 23:33:08 -0600, Lou Decruss wrote:

> On Mon, 4 Jan 2010 09:12:33 -0500, blake murphy
> > wrote:
>
>>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.
>
> I agree with the thrift store suggestions. I see them there all the
> time for 25-50 cents. They do make a difference in how your knives
> will cut.
>
> Lou

thanks to all for suggestions. i don't generally come across thrift stores
in my travels, though.

your pal,
blake

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.

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

"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, 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

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

Of a man named Leroy Brown.
he's badder than ol' King Kong...

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 01/01/10

"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:
> 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

"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.

On Jan 3, 7:00*pm, "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.
>
> > 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.

They make special gloves to protect the non-knife hand while cutting.
I'm actually required to wear one at work anytime I use a knife. They
work really well. They do eventually get a hole if you stick them
enough times. But they do protect your hands.

wrote:

> They make special gloves to protect the non-knife hand while cutting.
> I'm actually required to wear one at work anytime I use a knife. They
> work really well. They do eventually get a hole if you stick them
> enough times. But they do protect your hands.

Where can I order a pair? I'm serious.
--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

Janet Wilder wrote:
> wrote:
>
>> They make special gloves to protect the non-knife hand while cutting.
>> I'm actually required to wear one at work anytime I use a knife. They
>> work really well. They do eventually get a hole if you stick them
>> enough times. But they do protect your hands.
>
> Where can I order a pair? I'm serious.




http://www.cookingenthusiast.com/lig...es/p/W9R26082/

or http://tinyurl.com/yb8acsk

The company, "Cooking Enthusiast", used to be "Professional
Cutlery Direct". They sell all kinds of knives and are great to
deal with. The owner is very helpful on the phone.

gloria p
no affiliation with the company
just a satisfied customer

gloria.p wrote:
> Janet Wilder wrote:
>> wrote:
>>
>>> They make special gloves to protect the non-knife hand while cutting.
>>> I'm actually required to wear one at work anytime I use a knife. They
>>> work really well. They do eventually get a hole if you stick them
>>> enough times. But they do protect your hands.
>>
>> Where can I order a pair? I'm serious.
>
>
>
>
> http://www.cookingenthusiast.com/lig...es/p/W9R26082/
>
>
> or http://tinyurl.com/yb8acsk
>
> The company, "Cooking Enthusiast", used to be "Professional Cutlery
> Direct". They sell all kinds of knives and are great to deal with. The
> owner is very helpful on the phone.
>
> gloria p
> no affiliation with the company
> just a satisfied customer

I ordered one. Thanks

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

On Jan 5, 10:20*am, Janet Wilder > wrote:
> wrote:
> > They make special gloves to protect the non-knife hand while cutting.
> > I'm actually required to wear one at work anytime I use a knife. They
> > work really well. They do eventually get a hole if you stick them
> > enough times. But they do protect your hands.
>
> Where can I order a pair? *I'm serious.
> --

Restaurant supply places will have them.

If you want the expensive chain mail type. Safe-T-Guard is really
good. But they are $75 each. I use a pair for cleaning the slicers.
They are actually for the meat department, but I got lucky when the
deli manager accidentally ordered a pair and nobody else liked them.

The cheaper kind, which is what I used most of the time is like this:

<http://www.amazon.com/Microplane-340...tant-Glove/dp/
B001QXZORE/ref=sr_1_5?ie=UTF8&s=home-garden&qid=1262766428&sr=8-5>

You can probably find them cheaper. Search for "cutting glove" or "cut
resistant glove". I get mine through work. I think they pay about $12
per glove.

On Wed, 6 Jan 2010 00:36:28 -0800 (PST), "
> wrote:

>On Jan 5, 10:20*am, Janet Wilder > wrote:
>> wrote:
>> > They make special gloves to protect the non-knife hand while cutting.
>> > I'm actually required to wear one at work anytime I use a knife. They
>> > work really well. They do eventually get a hole if you stick them
>> > enough times. But they do protect your hands.
>>
>> Where can I order a pair? *I'm serious.
>> --
>
>Restaurant supply places will have them.
>
>If you want the expensive chain mail type. Safe-T-Guard is really
>good. But they are $75 each. I use a pair for cleaning the slicers.
>They are actually for the meat department, but I got lucky when the
>deli manager accidentally ordered a pair and nobody else liked them.
>
>The cheaper kind, which is what I used most of the time is like this:
>
><http://www.amazon.com/Microplane-340...tant-Glove/dp/
>B001QXZORE/ref=sr_1_5?ie=UTF8&s=home-garden&qid=1262766428&sr=8-5>
>
>You can probably find them cheaper. Search for "cutting glove" or "cut
>resistant glove". I get mine through work. I think they pay about $12
>per glove.

When I searched for mesh glove or something like that, I got something
I might actually use at home. One that covers the index finger and
thumb... at least that's all I'd need. An entire glove would be quite
awkward, IMO.

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

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.

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.

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.

Janet Wilder wrote:
>
> 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?

While over priced, PC does have some good stuff. We have an ice cream scoop
and a cherry/olive pitter that are well made and do a good job.

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...

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 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.

"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

"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 ......

"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, 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.

"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