[Art]

What she doesn't know is that, since I do the dishes the majority of the time, I have sharpened several of the knives more than once already.

[niangelo]

I like my Henckels Four Star. I got it for a wedding gift. I think it's the only wedding gift I remember. I use it every day.

[H.M. Murdock]

Originally Posted by Art

What she doesn't know is that, since I do the dishes the majority of the time, I have sharpened several of the knives more than once already.

One time I decided to go an entire night without honing my knives with mah sexy steel skill[z].
Two cuts later, I decided to hone every blade in the block. It makes a difference, if you look for it. A huge one. Especially when you're working with either meat or tomatoes.

Am I the only person who still manages to get stuff stuck to the blade, even if it is spot-ground to prevent such things? Potatoes, for example. I hate cutting potatoes, and have taken to flaking them instead. Marvelous technique, really.

[magical spatula]

I use Calphalon. My culinary student friend bought me a chef's knife and a Santoku knife when I moved. They've worked marvelously, and I try to sharpen them every once in a while. At home, my mom has a Chicago Cutlery block that needs to be sharpened - but she hardly ever cooks for herself, so that doesn't happen.

[BillSPrestonEsq]

Originally Posted by H.M. Murdock

One time I decided to go an entire night without honing my knives with mah sexy steel skill[z].
Two cuts later, I decided to hone every blade in the block. It makes a difference, if you look for it. A huge one. Especially when you're working with either meat or tomatoes.

You use steels? I use Washita, and a leather strop embedded with Cerium oxide, the same sort of setup I use on a carving or fighting knife.

Am I the only person who still manages to get stuff stuck to the blade, even if it is spot-ground to prevent such things? Potatoes, for example. I hate cutting potatoes, and have taken to flaking them instead. Marvelous technique, really.

I do too, but I need to do more with potatoes, and just generally have not used them much.

[nate95366]

Would the ultimate knife produce no "stick-age," even when cutting potatoes or something like that? I used to be annoyed by the stuck potato slices when I'd cut potatoes, but then one day I just kept cutting anyway and the slices pushed each other off in succession. I thought it looked kinda cool.
I think I could learn quite a bit from this thread because:
1) I have owned the same set of knives for 7 years
2) They were cheap when we bought them
3) We haven't sharpened them, ever, with anything.

Now I realize that for some of you, the above may shock and astound you, but there is the "other half" of us who don't have a clue about such things. As such, a quick poll of the local "knife people":

1) It is impossible to get an acceptable set (block) of knives for less than ________USD.

2) The most useful knife in cooking is called the _______________ and I use it for ____________________.

3) The knife in my kitchen that I sharpen least often is the ______________, and I sharpen it every _____________________.

4) The knife in my kitchen that I sharpen most often is the ______________, and I sharpen it every _______________.

5) I would laugh if I ever saw a ___________________ brand of knife in an experienced chef's collection.

Replies?

Nate

[Pre-Ex-Girlfriend]

I'm not going to answer that little questionaire thingy because I don't have my own kitchen yet, so my answers would not really be reflective of my own opinions about knives and how often they should be sharpened.

I would like to say that my dream kitchen includes a set of Global knives (and a whetstone and a ceramic sharpening rod). They are so lightweight. Ugh! Love 'em!

[BillSPrestonEsq]

Originally Posted by nate95366

Would the ultimate knife produce no "stick-age," even when cutting potatoes or something like that? I used to be annoyed by the stuck potato slices when I'd cut potatoes, but then one day I just kept cutting anyway and the slices pushed each other off in succession. I thought it looked kinda cool.
I think I could learn quite a bit from this thread because:
1) I have owned the same set of knives for 7 years
2) They were cheap when we bought them
3) We haven't sharpened them, ever, with anything.

Now I realize that for some of you, the above may shock and astound you, but there is the "other half" of us who don't have a clue about such things. As such, a quick poll of the local "knife people":

1) It is impossible to get an acceptable set (block) of knives for less than ________USD.

2) The most useful knife in cooking is called the _______________ and I use it for ____________________.

3) The knife in my kitchen that I sharpen least often is the ______________, and I sharpen it every _____________________.

4) The knife in my kitchen that I sharpen most often is the ______________, and I sharpen it every _______________.

5) I would laugh if I ever saw a ___________________ brand of knife in an experienced chef's collection.

Replies?

Nate

I find it rather useless. I buy knives based on blade and not brand. For example, my really nice blade is a chefs knife and it is quite expensive. However, I know that there exist numerous really high quality paring knives that would take a razors edge for under $15 bucks.

I sharpen my knives when they need it, which is when they have less than a razors hone. If I couldn't shave with it, it needs sharpening.

My moms nicest knife growing up was the cheapest. Heaven only knows what brand that ugly little knife was, but it was one heck of a blade. I wouldn't laugh at any sharp knife, and the only way I know to tell a blade is to feel the edge and listen as the blade "talks".