Speaking of knives, what do you keep your knives in?

A long, thin, straight-edged slicer. Good for use on hams. And other things. What's yer problem, bud?

Cantankerousness in general. No other problems of which I am aware.

I don't know why in the hell I like Dilbert so much. I've spent very few hours of my life in that corporate environment.

True, I despised every moment.

I live the Dilbert life. Our workplace routinely takes direct hits from Scott Adams's cartoons.

We love it. It helps make it bearable.

-Paul W.

This is my knife block and set.



Made by Furi, an Australian company, and all stainless steel. I like them.

I have a block of the Cutco that was a wedding gift from a relative that rarely gets used. I have another larger (20+) wood block full of miscelaneous knives bought before I realized that I really only use my 10" chefs(Wusthof). If it is not in the block for some reason I usually grap either the 8" Sabatier or the 12" Icel. It is rare that any of the other knives get used.

[Jenise]

"Ham" knife? C'mon folks!

And may I ask why you ridicule this?

Mine are on a magnetic strip on the wall next to the stove. There's enough room for three chef's knives, one bread knife, one pairing knife, a pair of scissors, and a couple of corkscrews. Very important stuff, easily accessible.

I had the magnetic strip in my old apartment, but there is really no wall space in my current one. The strip is nice because it saves counter space.

"Ham" knife? C'mon folks!

What does this mean? I have a ham knife. It is a Wustof slicing knife. When I bought it the salesperson called it a ham knife saying that is what most people use it for. I have not used it at all and wonder why I even bought it. It is very long and slender and seems unsafe.

This is my knife block and set.



Made by Furi, an Australian company, and all stainless steel. I like them.

Celia, they are beautiful. What do you use the first knife on the bottom left for? There is one by Global that I have been looking for that looks similar to that.
That display must really impress your guests!

[Jenise]

What does this mean? I have a ham knife. It is a Wustof slicing knife. When I bought it the salesperson called it a ham knife saying that is what most people use it for.

Nothing, it's just Joseph trying to prove that everyone here but him is an amateur. In fact, Joseph has one in his attache, so there. It's a slicing knife, sometimes called a ham knife because it's flexibility makes it ideal for cutting thin slices from whole, dried hams like Spanish jamon serrano and Smithfield type country hams. No Catalan kitchen would be without one! It's a great slicer, especially for slicing laterally, and often excels at slicing jobs my other knives don't like--mine is fantastic for slicing cheese, better even than the made-for-purpose cheese knife I have. Which is, I believe, a Wusthof.

I use ye olde wood block. I think it's from Henckel.

Knives in it: 8" chef (two), 6" chef, paring (two), tomato knife, bread knife, ham knife, cleaver, steel, shears.

I'm with Jeff on this one. Been looking around for another system though.

It's a great slicer, especially for slicing laterally, and often excels at slicing jobs my other knives don't like--mine is fantastic for slicing cheese, better even than the made-for-purpose cheese knife I have. Which is, I believe, a Wusthof.

It works well on smoked salmon. It's useful for carving turkey because you can maneuver around the bones easily. It's useful on a bread with a very tender crumb; it won't rip and tear like a serrated edge.

It is the one knife in my collection, though, that is not by a famous maker. It was my Mom's and I think the package said something like Rochester Steelworks or Rochester Knifeworks, or Rochester something.

I use ye olde wood block. I think it's from Henckel.

Knives in it: 8" chef (two), 6" chef, paring (two), tomato knife, bread knife, ham knife, cleaver, steel, shears.

I'm with Jeff on this one. Been looking around for another system though.

I'm curious why? Like everybody else, apparently, if it isn't a special purpose, I basically reach for 1 or 2 of these knives and the rest just sit there.

I use ye olde wood block. I think it's from Henckel.

Knives in it: 8" chef (two), 6" chef, paring (two), tomato knife, bread knife, ham knife, cleaver, steel, shears.

I'm with Jeff on this one. Been looking around for another system though.

I'm curious why? Like everybody else, apparently, if it isn't a special purpose, I basically reach for 1 or 2 of these knives and the rest just sit there.

For me, the Henckel block and set was a gift about 20 years ago. I use about 4 of these knives. 2 of them are chef knives (always my knife of choice). I don't have nor would I use a ham knife (what is that?). a bead knife is absolutely necessary, and paring knives (I like to have 2) can't be replaced for the fine work that I do with vegetables and fruit. I keep the others because I will sometimes have help in the kitchen, and I give my culinary guests my lesser knives to use.

I've got limited counter space, so I have a small 6 knife block with an Ikea magnet bar holding the 4 biggest knives.

Nobody has mentioned this yet, but do you keep your knives edge-up in your block? I've gotten into this habit and surely it's saved wear and tear on the knives and the block itself.

This is my knife block and set.



Made by Furi, an Australian company, and all stainless steel. I like them.

Great looking knives, *C*. Do you also have the sharpener? The one that looks like fingers? I've always wondered how to use it and how well it works.

We keep ours in one of those blocks made from several types of colorful wood. Has slots for 2 chef's knives, a cleaver, a few slicer/bread/tomato knives and some paring knives. More than we need. My wife's not crazy about it because of the impossibility of cleaning the slots, but I don't see that as a major issue (the knives don't go in unless they're clean).

Strange coincidence: I bought the thing about twenty years ago at a place in Davis. About three years ago, a couple we'd recently met came to supper, the woman took one look at it, and said, "Oh you got that at the Artery in Davis. My brother made it."

If my wife has her way, we'll get one of those magnetic strips.

Nothing, it's just Joseph trying to prove that everyone here but him is an amateur. In fact, Joseph has one in his attache, so there. It's a slicing knife, sometimes called a ham knife because it's flexibility makes it ideal for cutting thin slices from whole, dried hams like Spanish jamon serrano and Smithfield type country hams. No Catalan kitchen would be without one! It's a great slicer, especially for slicing laterally, and often excels at slicing jobs my other knives don't like--mine is fantastic for slicing cheese, better even than the made-for-purpose cheese knife I have. Which is, I believe, a Wusthof.

.

Jenise, thanks for the info on your slicer. I will just have to use mine. I think the "wibble, wobble" nature of the knife is new to me....

I hate blocks because the wood dulls the edge when inserted or removed from the block. I like to put a magnet on the wall and hold the knives there. No dulling and easy access. Funny, I like my sex the same way.

rwj

I hate blocks because the wood dulls the edge when inserted or removed from the block. I like to put a magnet on the wall and hold the knives there. No dulling and easy access. Funny, I like my sex the same way.

rwj

TMI, Robert!!

I hate blocks because the wood dulls the edge when inserted or removed from the block. I like to put a magnet on the wall and hold the knives there. No dulling and easy access. Funny, I like my sex the same way.

rwj

Doesn't the magnet hurt?

I hate blocks because the wood dulls the edge when inserted or removed from the block. I like to put a magnet on the wall and hold the knives there. No dulling and easy access. Funny, I like my sex the same way.

rwj

Doesn't the magnet hurt?

It does pull on my piercings a bit.