Sharp

[953 nut 60,516]

On National Knife Day on August 24, we celebrate one of humankind’s very first tools. This is the day to appreciate the knives that we use on a daily basis. Knives have been made of bone, stone, and flint, and today, they are made using titanium, bronze, iron, and steel. We use knives for cooking, eating, fishing, hunting, and a host of other tasks. The day is celebrated by showing off your chopping skills, buying a new set of knives, and even comparing and swapping your knives with other like-minded people. Doesn’t matter if you are a skilled fisherman or a chef, National Knife Day is a celebration for everyone who’s ever used the tool.

 

 

[clueless 3,281]

As a retired meat cutter (butcher) for 30 years I can tell you a quality set of knives is one of the best things a home kitchen can have. They don't have to cost $200 or more either, for at least the last 35 years the majority of meat departments use Victorinox Fibrox knives and basically that's just three knives.

8" breaking knife, the go to work horse in the shop that can last you for 25 years if you keep it sharpened properly.

6" or 7" semi flexible boning knife, straight or curved, we use both but for most of us we use the curved more., add a their 8" chief knife add a sharpener and a quality steel and you have pretty much all you need. All of this well cost you less the $150, these are not sold in your retail stores kitchen section.

One more VERY important thing, STOP using hard non porous cutting boards, they are the worst thing you can do to your knives, also quality knives don't go in the dishwasher especially wooden handle ones

Now for my third cup of coffee

[8ntruck 7,925]

@clueless - do sharpening steels wear out?  The one currently in use here is every bit of 20 years old.  The 2" of the steel closest to the handle have more drag on the blade than the rest.

Edited August 24 by 8ntruck

[clueless 3,281]

2 hours ago, 8ntruck said:

@clueless - do sharpening steels wear out?  The one currently in use here is every bit of 20 years old.  The 2" of the steel closest to the handle have more drag on the blade than the rest.

Depends on the quality of the steel also the cut, fine, medium or heavy and how often you clean it. A decent steel will last most folks a life time or until the hand breaks off and even then the steel part is still good. I still have two of my grandfathers German, F. Dick steels one is a heavy cut and the other is a medium that are at least 85 years old, other than the wood handles that I cleaned up, sanded and reoiled, they work pretty much like their new. Also steels don't actually sharpen knives even though folks call them sharpening steel, they just hone your cutting edge back inline. I've know a few older butchers back in the day who could sharpen their knives so well that just by using their steel they keep their knives sharp enough that they may have to go to the stone two or three time a year, I'm not that good.

Edited August 24 by clueless