standy99 wrote: ↑
Fri Mar 20, 2020 10:42 pm
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.
Good one Standy.
Yeah, I’m much the same in that when people ask for advice on ‘good brands of knife blocks’ I say forget the block and just tell me how much you wanted to spend. Then I recommend a good chef knife for about 80% of that amount and a serrated bread knife and a decent little parer with the rest, and they’re set.
I need to work on teaching people to sharpen and steel knives though. Some people want to learn, but most give the smart alec reply ‘why would I need to learn how to sharpen when you’ll
sharpen my tools for me!’ *sigh*
Those Foster knives look amazing. Yeah, it’s a kick watching peoples eyes widen when they use a truly sharp knife for the first time.