Knives

[*crikey*mate*]

What are your favourite kind?

Do you sharpen them or use them dull?

How do you sharpen them, manually on a stone, a little dinky sharpener or send them to be machined?

What are your preferred kinds of knives for different tasks in the kitchen?

Do you use knives as part of your occupation, in a hobby or outside interest, or just in the kitchen when preparing food..

anything else to add about knives?

[*crikey*mate*]

I use a variety of kitchen knives.

I've found these to be the best

16' Meat slicing knife for things like whole rumps etc

Trident 12" and 10" Chef's Knife

F Dick long carving knife for things like salmon

Trident 10" carving knife

Trident 8" knife for most general use including slicing tomatoes etc - probasbly use this knife the most

Swibo boning knives

Victrionox paring and turning knives

cheapest vegie peelers I can find, just those plastic ones, but bend the blade out a bit to get a better peel.

nothing beats my Tupperware Can Opener for can openers for general household tins, but I have a big built in bench one fo big cans.

Other stuff too like bread knife (trident) fish knife, filletting knife, cleaver, but don't use those very often

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I hand sharpen them on a sharpening stone with water and ajax, sharp enough to use as a razor and keep em sharp inbetween on a magnetic diamond sharpening steel

The sharper your knife is, the safer it is, cos you don't need to apply as much pressure when using it, thus if you slip and cut yourself, the cut is not as bad as it would have been with a dull knife.

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Washing, I never put my knives in the dishwasher, or use water hotter than necessary to clean them.

Oh, and it is important that the blade goes right to the end of the handle, and then at least thrice rivetted along the handle.

[lis351]

My husband reckons that after all my years of using knives I should know how NOT to cut myself. All it taught me is how to quickly assess the damage, wipe the blood off and keep going. LOL

[mugssy65]

Lis your brother has been a butcher for 5 years now and still managed to get 5 stitches in his hand last week, maybe I don't breed em real smart?

[*crikey*mate*]

meh, my dad was a butcher for decades, and he still got the odd cut

and I still cut myself from time to time too, so it's not just your kinder Muggsy LOL

haven't had stitches in nearly two years though, got 5 in my left hand boning out a leg of pork. knife snagged on the bione, I pulled harder, the knife came loose and sliced me.

[imastawka]

I use cleavers.  Big ones, small ones, in-betweeners.

I keep them sharp with a ceramic sharpener that OH

used to sharpen hunting knives on.

Crikey, when using a knife block, shouldn't the blade be

housed facing up?  That's what I was told, because if

you slide them in blade facing down, the friction just makes them 

 blunt again??  Anyway my OCD kicks in when I see a

knife housed blade down.

[*crikey*mate*]

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@mugssy65 wrote:
Lis your brother has been a butcher for 5 years now and still managed to get 5 stitches in his hand last week, maybe I don't breed em real smart?

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geez that time has gone fast, i remember you asking how to wash the butcher's aprons!

[*crikey*mate*]

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@imastawka wrote:

I use cleavers.  Big ones, small ones, in-betweeners.

I keep them sharp with a ceramic sharpener that OH

used to sharpen hunting knives on.

Crikey, when using a knife block, shouldn't the blade be

housed facing up?  That's what I was told, because if

you slide them in blade facing down, the friction just makes them 

 blunt again??  Anyway my OCD kicks in when I see a

knife housed blade down.

---

I've only ever seen wooden knife blocks

is that what you mean, where you slide the blade of the knife in?

not sure how safe it'd be to store them blade up though????

sounds a bit scary!

The set I have in the kitchen for the kids and my OH are stored in a knife block, plus the two little ones have a set of Voodoo ones each LOL, so the blades are sort of loose - but mine are stored either in my knife case in leather sheaths (A Saddler makes em for me - made em for my father since forever too) or on a tray all lined up, on a tea towel so they don't slide around. I never let mine rub against each other, sit on a bench, in a drawer, and def not in a block, just cos it would dull them, and they take too darned long to sharpen!

[*crikey*mate*]

VoodooKnife Blocks (comes with the knives!

[amber-eyed-girl]

My Global knives are just for me, I use them, clean them with boiling water, never the dishwasher, put them away in their little bamboo box where they hang free.

No putting them down anywhere either.

All nice and neat and tidy and no bumping them either. They look new and have never needed a sharpening. About three years. Used all the time.

The Victorinox steak knives are different, dishwasher, used for anything and hubby can use them.

Those voodoo knives are cute. Me wantee some. But are they good as knives?