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Old 01-08-2016, 12:30 AM   #21
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I use my Mom's old knife block from her basic set. It does have the vertical slits, but the angle of the block is steeper. Rather than put my blades in sharp-side-down, I insert them with the blade facing up. The only knife I can't do that with is the highly-curved boning knife my Dad sweet-talked his butcher out of.

I need to remember to stick mine in sharp-side-up in my knife block.
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Old 01-08-2016, 12:43 AM   #22
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One warning: if your DH uses knives from the block, he can not be retrained (maybe). I don't know how many times I've had to put a knife back the right way after he walks out of the kitchen. Even more, he completely ticks me off when he uses the bread knife to slice bread and then puts the knife right back in. "What? It's not dirty, it's only bread." *sigh*
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Old 01-08-2016, 12:50 AM   #23
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I'm the knife swinger around here, DH will use what I give him. He just leaves them on the counter for me to clean...
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Old 01-08-2016, 12:55 AM   #24
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One warning: if your DH uses knives from the block, he can not be retrained (maybe). I don't know how many times I've had to put a knife back the right way after he walks out of the kitchen. Even more, he completely ticks me off when he uses the bread knife to slice bread and then puts the knife right back in. "What? It's not dirty, it's only bread." *sigh*
I must admit, I'm in the camp of Himself. Covers head in shame.
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Old 01-08-2016, 01:06 AM   #25
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I did similar, and much more reuse when I lived in a log cabin. We had running water in spring and early summer. After that, the water level in the spring well was too low for the hose. In winter the hose froze solid. I can assure you that you don't want to wash any more dishes than necessary when you have to haul the water up a hill.
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Old 01-08-2016, 01:15 AM   #26
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Kayelle and taxy, if you're using your knives I have no say-so. I can be a bit anal when it comes to my kitchen. Hmm, actually I'm pretty much just like Himself when it comes to using HIS tools. If I don't put the hammer or screwdriver away exactly the way he wants it, look out!
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Old 01-08-2016, 11:38 AM   #27
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Originally Posted by Cooking Goddess View Post
One warning: if your DH uses knives from the block, he can not be retrained (maybe). I don't know how many times I've had to put a knife back the right way after he walks out of the kitchen. Even more, he completely ticks me off when he uses the bread knife to slice bread and then puts the knife right back in. "What? It's not dirty, it's only bread." *sigh*
The same applies to the DW too. If my wife had free rein, we wouldn't have a sharp knife in the house. She still can't understand why I was so shocked a few years ago when she brought home this lovely glass cutting board. We use it on the counter to put hot pans on when they come out of the oven, but never for a cutting board. My mother also did not have a clue about how to sharpen or handle a knife to keep it sharp.

As far as the second part of your post, I don't see the problem. I will often use the bread slicer, wipe it off and return it to the block. I wouldn't do that with something like banana or raisin bread, but ordinary white or wheat or the like with nothing sticky, no problem.
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Old 01-08-2016, 12:55 PM   #28
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My first good set knives was Wustoff classic. It was 8" chef and a small paring knife. I kept reading adds in a paper and it was sold by some knife sharpening place as the gimmick to bring people in, to get them familiar with sharpening. It cost me half as much as the places like Sur la table. But I still have it. 20 years later. And it is still great set.


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Old 01-08-2016, 12:57 PM   #29
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They are very handy for soft tomatoes and similar.

Of course if you have a sharp knife you don't need a serrated one even for soft tomatoes. 😉


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Old 01-08-2016, 01:16 PM   #30
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They are very handy for soft tomatoes and similar.
Sorry, I disagree, a good sharp pain blade is what you need for tomatoes. A finely serrated knife maybe (but not for me), on a bread knife the serrations are to coarse to cut a tomato cleanly IMHO.
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