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06-05-2009, 09:23 AM
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#21 | | | | | | | Executive Chef
Profile: Join Date: Oct 2007 Location: Southern California
Posts: 1,039
| | Quote:
Originally Posted by TheNoodleIncident  personally, i wouldnt use anything where the knife makes direct contact with metal (especially with a harder steel)...it could scratch the knife at best, and damage the edge at worst....ive heard great things about the mag bloks, and would get one if i had a good place in my kitchen for them (and if my wife didnt think of them as the "death rack")
| Mine are coated with something so there does not seem to be a metal on metal contact, but for me it wouldn't make much difference. If it effected my knives I wouldn't be using them.
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06-05-2009, 03:59 PM
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#22 | | | | | | | Assistant Cook
Profile: Join Date: Jun 2009
Posts: 17
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A knife block is your best friend.
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06-05-2009, 04:41 PM
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#23 | | | | | | | Executive Chef
Profile: Join Date: Oct 2007 Location: Southern California
Posts: 1,039
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Not in my kitchen. Like some cellphone carriers it will only allow a limited number of friends and will not hold some of my different ones. 
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06-05-2009, 04:43 PM
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#24 | | | | | | | Senior Cook
Profile: Join Date: Apr 2009 Location: Central Fl.
Posts: 280
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Not to mention if you care for your blades, you wont put them in a block.
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06-05-2009, 06:12 PM
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#25 | | | | | | | Certified Executive Chef
Profile: Join Date: Apr 2009 Location: NE NJ
Posts: 3,508
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I have these knives. I have several other small inexpansive knives.
Wusthof Classic
2 1/2" Paring knife (which is curved and looks like a mini boning knife)
3 1/2" Paring knife
5" Santoku
6" Cook's knife
6" Cleaver
Cuisinart
5" Santoku
2 Piece Carving set (I keep these in original box)
All have blade covers (except the cleaver which I have hanging by the hole on my wall) and I keep them in an OXO Stainless Steel Utensil Holder blade up.
__________________ Be who you are and say what you feel, because those who mind don't matter and those who matter don't mind. | | |
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06-08-2009, 10:02 AM
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#26 | | | | | | | Senior Cook
Profile: Join Date: Feb 2009 Location: NY
Posts: 224
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Originally Posted by buzzard767 Here's the exception. It is next to impossible to remove the 220x110mm Chuckabocho on the left in the normal way because of the strength of the magnetic attraction. It must be slid downward off the Mag-Blok. It doesn't damage the edge as it protrudes slightly beyond the left end of the wood. | another reason why a mag bar with exposed metal may not be the best choice....i think the noise of sliding that knife across metal would be like nails on a chalkboard to me
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06-08-2009, 10:03 AM
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#27 | | | | | | | Senior Cook
Profile: Join Date: Feb 2009 Location: NY
Posts: 224
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Originally Posted by freefallin1309 Not to mention if you care for your blades, you wont put them in a block. | ?
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06-08-2009, 10:22 AM
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#28 | | | | | | | Certified Pretend Chef
Profile: Join Date: Sep 2004 Location: Massachusetts
Posts: 17,285
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Originally Posted by TheNoodleIncident ...i think the noise of sliding that knife across metal would be like nails on a chalkboard to me |
That's really not an issue. There is no sliding. You lift it off, you put it on. My knife blades have marks on them from sharpening but none from the magnets.
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06-08-2009, 10:27 AM
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#29 | | | | | | | Senior Cook
Profile: Join Date: Feb 2009 Location: NY
Posts: 224
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Originally Posted by Andy M. That's really not an issue. There is no sliding. You lift it off, you put it on. My knife blades have marks on them from sharpening but none from the magnets. | i was just referring to the chuckabocho that buzz posted...agreed that there should be no sliding with pretty much any other knife
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06-08-2009, 10:28 AM
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#30 | | | | | | | Certified Pretend Chef
Profile: Join Date: Sep 2004 Location: Massachusetts
Posts: 17,285
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Agreed.
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"If you want to make an apple pie from scratch,
you must first create the universe." -Carl Sagan
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