stangmx13
not Stan
It takes all but 10sec to wash a knife and put it back where it goes. Mine get a few swipes w a soapy sponge, a rinse, then set back onto their magnet. Screw dishwashers.
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Kitchen knives
- Thread starter Brokenlink
- Start date
zanshin
Well-known member
Thinking back to how long I’ve been married and when we bought the knives...
It’s been around 15? years that I’ve been putting the same set of Swiss-made Victorinox/Forschner chefs/pairing/etc knives in the dishwasher. I have half a dozen of the chefs, and just put them in the sink in the course of the day, and then everything goes into the dishwasher.
The handles are a little more dull than new, but they function as new. The blade steel is in perfect shape. Very, very rarely I freehand them on my DMT hone, since a few swipes on the kitchen steel keeps them going basically forever.
When I was a youngster, I faffed about with a German broadsword pretending to be a fancy top-grade ice-hardened chefs. Nowadays I view that as First World ritualistic paraphernalia peddled to victims of marketing, completely unnecessary and much less practical than inexpensive (but by no means cheap), stamped (rather than ground, to keep the cost down), thin (excellent slicing) and indestructible (completely dishwasher safe) aforementioned Swiss products.
Ask yourself what butchers use.. and it ain’t no Henckels/Wusthof wood splitting wedge that’s half an inch thick at the spine.
arty:
It’s been around 15? years that I’ve been putting the same set of Swiss-made Victorinox/Forschner chefs/pairing/etc knives in the dishwasher. I have half a dozen of the chefs, and just put them in the sink in the course of the day, and then everything goes into the dishwasher.
The handles are a little more dull than new, but they function as new. The blade steel is in perfect shape. Very, very rarely I freehand them on my DMT hone, since a few swipes on the kitchen steel keeps them going basically forever.
When I was a youngster, I faffed about with a German broadsword pretending to be a fancy top-grade ice-hardened chefs. Nowadays I view that as First World ritualistic paraphernalia peddled to victims of marketing, completely unnecessary and much less practical than inexpensive (but by no means cheap), stamped (rather than ground, to keep the cost down), thin (excellent slicing) and indestructible (completely dishwasher safe) aforementioned Swiss products.
Ask yourself what butchers use.. and it ain’t no Henckels/Wusthof wood splitting wedge that’s half an inch thick at the spine.
arty:
jafo
I act my shoe size
dexter russell/montana knife works
https://www.dexter1818.com
years ago asked a butcher what they used, the above company makes some bizarre and cool knives. check your local restaurant supply, very reasonably priced too
https://www.dexter1818.com
years ago asked a butcher what they used, the above company makes some bizarre and cool knives. check your local restaurant supply, very reasonably priced too
We got a Miyabi Evolution Chef knife as a wedding gift almost 3 years ago. I have not sharpened it once and it is still extremely sharp. We only use it on a wood chopping block and hand wash it.
Supposedly, Miyabi is known for being the worlds sharpest knife from the factory. This knife is between $120 - $160, depending on the size, at Sur La Table.
Supposedly, Miyabi is known for being the worlds sharpest knife from the factory. This knife is between $120 - $160, depending on the size, at Sur La Table.
+1
The mrs sold cutco years ago. We have two huge blocks of knives in the kitchen that work great.
CoorsLight
New member
Victorinox set is $56 at Cutlery and More today:
http://www.cutleryandmore.com/victorinox-forschner-fibrox/essentials-knife-set-p136362
Cheap enough. Put the money you save towards whetstones.
http://www.cutleryandmore.com/victorinox-forschner-fibrox/essentials-knife-set-p136362
Cheap enough. Put the money you save towards whetstones.
TheRobSJ
May lose 10mm sockets if distracted
Or put the money towards one of these...
I’m sure the stones can get a blade even sharper. But I apparently am a complete boob when it comes to using stones or steel. And I can’t tell you how much that pisses me off that I can’t do that properly since I work with tools for a living. But this thing is pretty idiot proof and can easily get the Benchmade I carry in my pocket to shave paper.
I’m sure the stones can get a blade even sharper. But I apparently am a complete boob when it comes to using stones or steel. And I can’t tell you how much that pisses me off that I can’t do that properly since I work with tools for a living. But this thing is pretty idiot proof and can easily get the Benchmade I carry in my pocket to shave paper.
CoorsLight
New member
I have the Ken Onion Work Sharp, which is like that with an angle guide. It's OK. It gives a convex edge like a whetstone, which is good. It's fast. It's good for long, flat blades. It's a little clumsy on blades with belly or pocket knives. The angle guide scratches up the sides of blades.
The belts aren't cheap and they don't last that long. But you can get some good edges with it with minimal practice. You can also screw up an edge really fast if you don't know what you are doing. I wanted to give it to my BIL, but he didn't even want it because of the damage you can do to a blade. Also, no one likes wearing a respirator when sharpening knives.
I can get much, much keener edges on whetstones and it doesn't take much longer. I can also do repairs and re-profile blades on whetstones, which can't really be done on the Work Sharp. It was also just as easy to learn whetstones as the Work Sharp. This guy has great instructional videos that really help the learning curve:
[YOUTUBE]GB3jkRi1dKs[/YOUTUBE]
[YOUTUBE]SKeSRDMRpY0[/YOUTUBE]
The belts aren't cheap and they don't last that long. But you can get some good edges with it with minimal practice. You can also screw up an edge really fast if you don't know what you are doing. I wanted to give it to my BIL, but he didn't even want it because of the damage you can do to a blade. Also, no one likes wearing a respirator when sharpening knives.
I can get much, much keener edges on whetstones and it doesn't take much longer. I can also do repairs and re-profile blades on whetstones, which can't really be done on the Work Sharp. It was also just as easy to learn whetstones as the Work Sharp. This guy has great instructional videos that really help the learning curve:
[YOUTUBE]GB3jkRi1dKs[/YOUTUBE]
[YOUTUBE]SKeSRDMRpY0[/YOUTUBE]
Brokenlink
Well-known member
You put your chef's knives in a dishwasher?
I guess reading comprehension isn't your strong point. No, I don't put them in the dishwasher. But that doesn't stop them from getting put in the dishwasher. I don't live alone.
Ok Ok, let me just come out and say it. My significant other treats knives as if they are disposable.
nakedape
Well-known member
Easy buddy, that's how I read it too. Sounds like the problem isn't your knife choice. Great advice ITT. Cooks illustrated has pumped the V $30 chef for years. Torture tested. Hopefully it can withstand your wife.
If you get a Mac (sharpest knife I own), know that it's fragile at the edge. Hide from wife.
Brokenlink
Well-known member
I assumed that this post kind of spelled out what I am dealing with.
We have a set of Henckels we've been using for 28 years. I use a diamond file to keep them sharp.
Always store knives blade side up in a wooden storage block if you use one. They did a test on one of the PBS cooking shows. Storing the knives blade side down did impact the sharpness of the blade.
Always store knives blade side up in a wooden storage block if you use one. They did a test on one of the PBS cooking shows. Storing the knives blade side down did impact the sharpness of the blade.
easter bunny
Amateur Hour
Interesting. I looked last night and mine (Henckels) say Spain so IDK what I got. Maybe Spanish steel is an advantage if I get into a duel with Inigo Montoya, but they seem to work just fine for family dinners.
Climber
Well-known member
Why would anybody put a quality knife in the dishwasher? 
My good knives get hand cleaned, immediately dried and put back into the block. Always.
Yakoo752
USN
all my "good" knives go in a bladesafe - in a drawer
https://www.amazon.com/Victorinox-BladeSafe/dp/B00ADIVZ7G
https://www.amazon.com/Victorinox-BladeSafe/dp/B00ADIVZ7G
Yakoo752
USN
seriously, why not?
outside of wooden handled knives, 1 good reason
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CoorsLight
New member
It’s partially the steel, but there are other differences. German profile chef knifves have high tips and lots of curve. Japanese blades are flatter with a lower tip. French blades are in the middle.
In terms of performance, German makers heat treat gives a softer blade than Japanese. The blades are also usually much thicker. Consequently, German blades are generally tougher and handle abuse better, but they can’t support acute edges, they lose their edges faster, and they are more likely to wedge and stick in food.
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Climber
Well-known member
Yakoo752
USN
different tool, different job
a little antiquated, but you can look at what a country's diet is to infer what their knives will be like. I want to butcher a pig; grab German, want to clean a fish; grab Japanese.
Eldritch
is insensitive
Not at all. If you look in the post I quoted, you said nothing of a wife.
More to the point though, if it is your wife, your kitchen is her kitchen. If that is what she does with the knives in the house, that is how we do things in your house, you know?