Cambertree wrote: ↑
Fri Mar 20, 2020 8:18 pm
Yeah, I was staying at a friends house overseas and they had a granite cutting board. I examined their kitchen knives and they all had a completely flattened, fully reflective strip about 1mm wide where the edge should be.
Watching meal prep would make me wince as they struggled to muscle the main chef knife through material with full power, and the knife often slipping violently out of the cut.
They asked whether I could sharpen their knives and I said I could (and did), but explained that the knives would immediately dull again due to the stone cutting surface.
I ended up gifting them a long straight edged knife with scalloped serrations, so it would at least have more longevity with only the end tip contacting the board. I don’t know if they ended up getting rid of the board.
I guess the fact that stone and glass cutting boards even exist, speaks to the degeneration of knife sharpening and maintenance knowledge in the general community.
The other thing I often see on people’s old pocket knives and kitchen knives are snapped tips from using the knife as a screwdriver.
One of my chef friends fell out with a housemate because she used a Wusthof chef knife he’d had since his apprentice days to pry open a paint tin, leaving a permanent banana bend in it.
Another thing that often baffles me when looking at friends hunting knives is the amount of gunk left on their knives from past field dressing work. I would have thought you’d want to start each hunt with a properly cleaned knife.
Being a ex butcher I always end up having to sharpen knives when we stay at friends. The amount of chopping boards I have thrown out the door. ( being a big loud guy helps not getting kicked out afterwards ) Most listen and have a nice wooden one on return.
The amount of times I have changed the thinking on knives to Two knives for $100 is better than a $600 block set in non knife people is alarming. I usually set them up with two knives that will do most jobs, get a steel that they can use $50 so usually $150 all in and nearly everyone talks about how they are enjoying the sharpest knives they have had in their life.
BBQs at my house I always have someone ohh ahh,ing whilst I am cutting stuff up in the kitchen and looking at knives.
Put a Burt Foster laminated - Talon EDC on the cheese platter last dinner party and blew everyone away with how sharp a knife could be. Still giggle when the misses comes home and says her friends are still talking about how sharp the cheese knife was.
Im a vegetarian as technically cows are made of grass and water.