modern, beautiful knife block?
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5 years ago
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Comments (26)To the OP - the reason you never found the sharpening steel very effective is because a steel does not sharpen, it hones; there's a difference, and its simple and important to remember. Basically, the edge of a knife is very very thin. German knives, in particular, use *relatively* soft metal in their blades (compared to modern Japanese knives, especially). Just in normal use, the edge deforms on a microscopic level, interfering with cutting ability...when you hone using a steel, you are essentially bending the edge back into shape. You are not, however, removing any metal at all. You should hone often. Doing it everytime you start a job is not too often. If you do this, you will maintain your initial sharpness much much longer. Note that on many of the manual pull-through systems, and some electric, the "final" sharpening level is actually a honing level, so you can use that instead. Note also that "diamond steels" are a different beast entirely; they are much more abrasive, and are best treated as true sharpeners. Regardless of how often and religiously you hone, however, at a certain point the edge will still get dull...and at that point, you need to sharpen by actually removing some metal to reshape and sharpen the edge. To do this, you need something more abrasive than a steel - a diamond rod, ceramic rods, stones, a mechanical sharpener, etc. Practically speaking, this is something you probably only *have* to do once or maybe twice a year. Learning to use sharpening stones is relatively easy, and they can be relatively affordable, but it does take some commitment and a bit of practice to be able to hold the correct angle. The systems like the the EdgePro and Wicked Edge get you the same results consistently without requiring as much user skill/commitment, but they are a bit expensive initially. For a cheaper option that still requires less commitment/skill than flat stones, and is very well reviewed, you might look at the Spyderco Tri-Angle Sharpmaker. Note, however, that all of these methods take a while to use - they aren't a quick 5 minute task. The electric sharpeners are quicker and have almost no learning curve. The downside is they are harder on your knives (removing more metal more quickly), and the edges they produce are serviceable but not at the same level a skilled manual sharpener can achieve. For many people, the tradeoff is worth it. Do you live close to a Williams Sonoma? I believe they are currently offering to sharpen one knife free, with an electric sharpener (Chef's Choice, I think) on Saturdays. I would recommend you take one in to them and get a hand's on demonstration, and then you will have an actual edge on your own knife to test with. If possible, I would also take another of your knives to a good professional hand sharpener (will probably cost between $1 an $2 per inch). Then, I would see whether the difference is worth it, to you. I'd also second the recommendation for the "An Edge in the Kitchen" book. There is also a book you can get a Sur la Table called "Knives Cooks Love" which is a good overview and is currently on sale for $4.99....See Moreknife storage
Comments (15)I too would like to find a replacement for the old countertop wooden block. Takes up too much room, yet they need to be handy. I am also sick of the look. Not modern enough and too much country kitchen looking. Mom has the magnetic strip and likes it, so maybe that is what I will try next, though I do not like the idea of drilling holes in my backsplash....I also have the wooden drawer insert, which I also like, but have run out of room for that too. I simply MUST stop making those trips to Sur Le Table and Williams-Sonoma, or I'll have to get a bigger house. Lynne...See MoreSo, Who Needs Knife Rests? Crystal coasters? Silver tongs?
Comments (36)It's not necessary to eat sushi from a sushi set when you have granny's best porcelain and sterling. My sister uses her individual salt cellars (with stainless or ceramic spoons) for sauces that are so potent you only drip a couple of drops, such as wasabi, and for balsamic vinegars of the syrupy kind. If you ignore the name and just look at things as an object that holds things you can use them more often. A marrow spoon would be perfect for filling chiles rellenos, and maybe for eating them too....See MoreWhich knife should I buy?
Comments (31)Hello, and welcome, HU-8180.... I am a "medium" sized person. I have many knives which are use for various purposes. If you are looking for an overall vegetable-meat (whatever) knife, I might suggest a "nakiri" -- Japanese vegetable cleaver, or an 8" chef's knife. Although your overall size and stature is important, it is also important to understand what sort of food preparation you intend to do and how often. I happen to have many knives that are used for various purposes, and I probably have way too many that I purchased because I didn't understand much about food preparation. And some were given to me. If you are only going to cut or chop vegetables into medium to large size dice or slices, then you only need to have a modest and modestly sharp chef's knife. If you would like to modestly chop and cut vegetables, I can suggest an 8-inch Japanese style NAKIRI knife, or a modest 8" chef's knife. Do you plan on sharpening the knife yourself, or taking it to a professional sharpener? I suggest that you spend a few hours exploring knives and their maintenance before purchasing a knife. But if you are in a bit of a brush to begin cooking and using a knife or vegetables, I suggest one of two approaches, depending on your home economics and values. If you are of modest means and do not wish to go into an expensive knife right away, I suggest that you get a modestly priced 8 inch chefs knife. These can be found in-expensively at such store as Home Goods, or TJ Maxx or various other outlets. See how it feels in your hand. Check out how it slices and chops. Most of the knives that I have purchased at such vendors are returnable inside a short window (25 to 30 days with receipt). Many of these knives are very sharp -- right out of the box or packaging. In truth, you may have to experiment with a variety of knives....See Morenancyjane_gardener
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