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Old 08-01-2015, 08:14 AM   #21
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I'm a blockhead - includes fork, full&half T+t measuring spoon, analog long probe thermometer. working on a redesign to add kitchen shears....
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Old 08-01-2015, 08:36 AM   #22
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My counter space is too valuable to have a block of knives sitting on it. I have plenty of drawer space and use it to its fullest content. I even keep my little hand mixer in a drawer. My counter space is for prep and other things such as pie crust or kneading bread dough.
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Old 08-01-2015, 10:01 AM   #23
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I hope your knives aren't knocking against each other in the drawer. That can dull and damage them pretty quickly.
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Old 08-01-2015, 10:12 AM   #24
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Quote:
Originally Posted by GotGarlic View Post
I hope your knives aren't knocking against each other in the drawer. That can dull and damage them pretty quickly.
They aren't. I have a flat block that the knives sit in separately. Each knife has a slot. It holds five knives. My first husband taught me to run the knife through the sharpener a couple of times before I am going to use it. I do that each time I take one out of the drawer. So they stay sharp all the time.
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Old 08-01-2015, 10:22 AM   #25
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As was posted earlier, a cheap set of knives in a block given to you...you can always make use of the knives until they dull out one time, then toss them, then make use of the knife block.
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Old 08-01-2015, 10:23 AM   #26
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That's good. We have the opposite problem, then. I have lots of counter space but no room in a drawer for my knives
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Old 08-01-2015, 03:47 PM   #27
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I respectfully disagree with the group wisdom here. Over a period of time, 30-40 years ago, I accumulated a complete matched set of Wustof Classic knives. Each birthday, anniversary, Christmas, I received pieces to complete my set of Wustof knives and Mauviel copper pots.

I love having & using my 15 or so well balanced, matched knives. The largest chef's knife has an 11 inch blade and weighs in at 15 ounces. The smallest is a 2 inch fluting knife. I got them all piece by piece because that's what I could afford when I was starting out. I'm very happy that I was taught the value of investing in top quality equipment years ago.

The advice from everyone to try them in your hand is important. There were several brands available in the US in the 70's & 80's - I have very large hands and these felt manageable to me. Other handles felt skimpy in my big mitts.

Will they cut any better than an assortment of different knives? Probably not; but they are nice to have, and I'd do it again. If you can afford it - DO IT! It's not a waste of money and you'll be happy with them for a lifetime. Your price, by the way, looks pretty good.

My pans are opposite - I have an assortment of tri-ply from Cuisinart, Calphalon, AllClad, Tramontina, which I picked up piece by piece on sale. If I had the money at the time, I'd have bought a matched set of AllClad, whether I needed it or not.

Here at DC, most of the regular posters have an average age of OLD. (I include myself in that). We also tend to know everything and be always right, simply by nature of our years of individual experiences. Most of us grew up in an era when there just wasn't a lot of culinary awareness & adventure. We also didn't have disposable income like younger folks today. Because we couldn't buy expensive equipment, we learned to do it on a different budget. But if truth be told, give any of us unlimited resources and we'd be delighted to buy a shiny new set of knives, pans, appliances, etc.

If you can afford it and you want it - go for it! It's a wonderful investment and a good price. You won't regret it. Don't let us talk you out of it.

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Old 08-01-2015, 03:57 PM   #28
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Ya know, Silversage, I agree with you. If you have the money, go for it.
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Old 08-01-2015, 04:25 PM   #29
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I don't think many young people have as much disposable income as they act like they do. Too many live with their parents because they're unemployed or underemployed and don't bother to save because they think they're invincible. And they seem to think they need to start out as if they're mid-career when they're not.

I still think starting with a chef's knife, a paring knife and a serrated knife is the best way to go, adding to the collection as needs arise.
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Old 08-01-2015, 04:32 PM   #30
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sigh.

Yardley has posted the same question on multiple forums.

and no response from Yardley anywhere.

and not a lot of response in other places, as the "What's the best knife?" thing is like _so_ yesterday/week/month/year/decade/century....

I sure hope we're not in for "and here's where you can buy a 17 pc set below retail"
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