"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Knives
Reply
 
Thread Tools Display Modes
 
Old 06-08-2009, 11:29 AM   #31
Head Chef
 
Join Date: Jan 2008
Location: Richmond, Va
Posts: 1,229
Quote:
Originally Posted by TheNoodleIncident View Post
?
I am wondering the same thing. I have my knives in a couple of blocks, mostly because I have more counter space than wall space. The blocks store the knives flat, my preference because the blocks do not cut up by the knives.
__________________

__________________
Bigjim68 is online now   Reply With Quote
Old 06-08-2009, 12:44 PM   #32
Senior Cook
 
freefallin1309's Avatar
 
Join Date: Apr 2009
Location: Central Fl.
Posts: 280
Quote:
Originally Posted by Bigjim68 View Post
I am wondering the same thing. I have my knives in a couple of blocks, mostly because I have more counter space than wall space. The blocks store the knives flat, my preference because the blocks do not cut up by the knives.

Yes, I'd mentioned earlier that if you need to store them in a block, flat is best. But, unless you are paying attention to each time you put a knife in or take it out, taking care not to hit the blade against the wood (this is why flat is better, the blade doesn't rest on the block this way) it's just that much more wear on the blade. The mag bar does not put any wear at all unless you consider the non-business side of the blade. I know it seems ridiculous to some, but as much as I pay for a nice knife, I want it to last a long time and not get worn by sharpening due to extra wear.

This is more so for cheaper knives, btw, the steel is generally not a good quality. I haven't used a block for many years, so I don't know about the more quality blades.
__________________

__________________
"A man has to believe in something ... I believe I'll have another drink."
freefallin1309 is offline   Reply With Quote
Old 06-08-2009, 02:13 PM   #33
Sous Chef
 
buzzard767's Avatar
 
Join Date: Jun 2007
Location: Naples, FL & Wausau, WI
Posts: 608
Wear on a knife edge due to a wooden block is negligible. You can slice and chop on a wooden cutting board for hours and not damage the blade. The wood surfaces of a block would be no different.
__________________
buzzard767 is offline   Reply With Quote
Old 06-08-2009, 02:21 PM   #34
Senior Cook
 
freefallin1309's Avatar
 
Join Date: Apr 2009
Location: Central Fl.
Posts: 280
I don't use wood cutting boards either
__________________
"A man has to believe in something ... I believe I'll have another drink."
freefallin1309 is offline   Reply With Quote
Old 06-08-2009, 02:33 PM   #35
Sous Chef
 
buzzard767's Avatar
 
Join Date: Jun 2007
Location: Naples, FL & Wausau, WI
Posts: 608
Quote:
Originally Posted by freefallin1309 View Post
I don't use wood cutting boards either
Well, if you're not using either an end grain wooden board of a Sani-Tuff rubber board then I can guarantee the result will be premature edge wear.
__________________
Buzz

"There are only two kinds of people that understand Marines: Marines and those who have met them in battle. Everyone else has a second-hand opinion." Unknown
buzzard767 is offline   Reply With Quote
Old 06-08-2009, 02:38 PM   #36
Senior Cook
 
freefallin1309's Avatar
 
Join Date: Apr 2009
Location: Central Fl.
Posts: 280
Quote:
Originally Posted by buzzard767 View Post
Well, if you're not using either an end grain wooden board of a Sani-Tuff rubber board then I can guarantee the result will be premature edge wear.

I'll have to try one of those Sani-Tuff boards, it sounds great. Not only wont food slip around, but it is nonporous and easy on the blades ... thanks for the info!
__________________
"A man has to believe in something ... I believe I'll have another drink."
freefallin1309 is offline   Reply With Quote
Old 06-08-2009, 02:51 PM   #37
Sous Chef
 
buzzard767's Avatar
 
Join Date: Jun 2007
Location: Naples, FL & Wausau, WI
Posts: 608
The best place I've found to buy a Sani-Tuff is at Atlanta Fixture.
__________________
buzzard767 is offline   Reply With Quote
Old 06-08-2009, 05:03 PM   #38
Senior Cook
 
Join Date: Feb 2009
Location: NY
Posts: 321
Quote:
Originally Posted by buzzard767 View Post
Wear on a knife edge due to a wooden block is negligible. You can slice and chop on a wooden cutting board for hours and not damage the blade. The wood surfaces of a block would be no different.
my block has the knives lying flat, and the edges dont hit the block when i remove them....but i agree with buzz that even if they did hit the block, its not going to make any difference at all....it would be the same thing as taking one extra, very light pass on your cutting board

my worry with mag bars (not blok) that have exposed metal is that the possibility of damage is always there, especially if someone else decides to use your knife (the magnets are stronger than most people realize)....most people can safely operate a knife block...and since thats the case, why bother scratching up your pretty knife, even if it doesn't affect performance?
__________________
TheNoodleIncident is offline   Reply With Quote
Old 06-08-2009, 05:13 PM   #39
Senior Cook
 
freefallin1309's Avatar
 
Join Date: Apr 2009
Location: Central Fl.
Posts: 280
Quote:
Originally Posted by TheNoodleIncident View Post

my worry with mag bars (not blok) that have exposed metal is that the possibility of damage is always there, especially if someone else decides to use your knife (the magnets are stronger than most people realize)....most people can safely operate a knife block...and since thats the case, why bother scratching up your pretty knife, even if it doesn't affect performance?

That's not a consideration in our kitchen, DW and I are the only 2 people using the knives and she is far more capable than I.
__________________
"A man has to believe in something ... I believe I'll have another drink."
freefallin1309 is offline   Reply With Quote
Old 06-08-2009, 05:52 PM   #40
Master Chef
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 8,541
my concern was exposed sharp knife blades when my girls were young.
__________________

__________________
Your hand and your mouth agreed many years ago that, as far as chocolate is concerned, there is no need to involve your brain. -Dave Barry
msmofet is online now   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:37 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.