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Which knives and how to protect the edge

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  • Richard Chrz
    Club Member
    • Mar 2019
    • 758
    • La Crosse, Wi

    Which knives and how to protect the edge

    what does everyone use to store their knives and keep the edge? I need a slicing knife and a boning knife and I would like to get some knives and start to learn how to de-construct some of the cuts I like to cook at some point. I am hoping to slowly pick up a few knives along the way. But would like to protect them once I buy them. Any recommendations on blade sizes and knife designs that you can't imagine being without. I would need a bit of a heavier knife I believe.
    Last edited by Richard Chrz; May 8th, 2019, 06:49 PM.
  • HawkerXP
    Club Member
    • Jul 2016
    • 4294
    • Northern Virginia
    • 3 Weber kettles, and a PBC
      Thermopop
      Dot w two probes
      Slo n Sear
      Cold beer

    #2
    I just use those plastic slide on things. But I don't really have any super expensive ones.

    https://www.bing.com/aclk?ld=e3zZrUL...36&adlt=strict

    Comment


    • HawkerXP
      HawkerXP commented
      Editing a comment
      You could probably find these in a dollar store or kitchen store.
  • Old Glory
    Club Member
    • Feb 2018
    • 662
    • Northshore MA

    #3
    I am really liking this boning knife

    https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1

    I keep mine in a wood knife block

    Comment

    • Richard Chrz
      Club Member
      • Mar 2019
      • 758
      • La Crosse, Wi

      #4

      HawkerXP me neither on expensive knives, and not sure if I will or not, but, any money I spend I want to do my best to take care of it. I will check those sleeves out.

      Old Glory Thank you for sharing the links. I will check them out. I have an old cheap Chicago cutlery block, not really built for this job I fear. Would be curious to see what knives and sizes fit in your block?

      Comment


      • Old Glory
        Old Glory commented
        Editing a comment
        Here are a couple of good articles on types of Chefs Knives. Discusses German and Japanese styles and different types of steel.

        https://kitchenknifeguru.com/knives/...commendations/

        https://kitchenknifeguru.com/knives/...at-chef-knife/

      • Old Glory
        Old Glory commented
        Editing a comment
        I went with a Japanese Poultry boning knife because 99% of my boning tasks are de-boning chicken thighs and cutting up whole chickens. I will eventually get a traditional boning knife but I don't need one.

        Honesuki - The Poultry & Fish Boning Knife (the MAC link above)
        One of the two most common styles of Japanese boning knives, the honesuki’s triangular shape and rigid blade make it especially great for breaking down poultry.

      • fkrall
        fkrall commented
        Editing a comment
        Great link, Old Glory; thanks!
    • surfdog
      Club Member
      • Mar 2016
      • 705
      • Sunny SoCal
      • Cooking gadgets
        Weber Summit Charcoal Grill Center
        Weber Summit Platinum D6
        Blue Rhino Razor
        Dyna-Glo XL Premium Dual Chamber
        Camp Chef Somerset IV along with their Artisan Pizza Oven 90
        Anova WiFi

        Thermometers
        Thermapen Mk4 - ThermaQ High Temp Kit - ThermaQ Meathead Kit - ThermaQ WiFi - ThermoWorks IR-GUN-S - ThermoPop -ThermoWorks ProNeedle - ThermoWorks TimeStick Trio x2 - and a Christopher Kimball timer - NO, I do not work for ThermoWorks...I just like their products.

        Other useful bits...
        KitchenAid 7-qt Pro Line stand mixer
        A Black & Decker food processor that I can't seem to murder
        A couple of immersion blenders, one a "consumer" model & the other a "high end" Italian thing. Yes, the Italian one is a bit better, but only marginally
        Instant Pot Duo Evo Plus 8-qt + accessories like egg-bite & egg holders
        All-Clad pots & pans, along with some cast iron...everything from 7" Skookie pans to 8-qt Dutch ovens
        Weber GBS griddle & pizza stone
        Knives range from Mercer to F. Dick to "You spent how much for one knife? One knife?!" LOL

      #5
      I use Blade Savers that I got from https://www.knifemerchant.com/ many years ago...after that the knives got into one of my Messermeister knife rolls/bags. The exceptions being my larger slicer and my cleaver. But both of those have Blade Savers on them as well.

      As far as knives I couldn't live without...
      First and foremost, a 9" chef's knife. It's like an extension of my hand.
      A good quality paring knife.
      A good quality "utility" knife. I have both serrated & non-serrated...but either is useful.
      And finally a flexible boning knife.

      Those can handle 90+% of everything most people might need.

      As your kit grows, it's easy enough to add in pieces to fill the gaps or cover shortcomings of the basic set...things like a long slicer, bread knife, bird's beak, yanagiba, etc...

      Comment

      • Donw
        Club Member
        • Jul 2017
        • 2198

        #6
        I would add a good slicing knife to the list similar to https://smile.amazon.com/gp/product/...?ie=UTF8&psc=1

        Comment


        • barelfly
          barelfly commented
          Editing a comment
          Yep, this knife is what I have and love it.

        • IowaGirl
          IowaGirl commented
          Editing a comment
          I have the 10 inch version. It works well for slicing many cuts, although probably not long enough for large cuts like a whole brisket. https://smile.amazon.com/gp/product/B005LRYNUU

        • Potkettleblack
          Potkettleblack commented
          Editing a comment
          I am also an owner of the 12" version.

          I buy more stuff that will require it's use. I love that knife.
      • barelfly
        Club Member
        • Dec 2017
        • 677
        • New Mexico

        #7
        I have a few Victorinox knives, slicing and boning knife, that I really like. The slicing knife that Donw lists is what I have, was $60, but slices great and has a huge blade. Great for brisket! The boning knife slices smaller cuts so well I’ve actually started using it much more. This knife wasn’t too pricey, and for the price, I feel it is great.

        I use the knife sleeves for both of these knives. As they stay in my drawer, separate from my knife block set. They work well at protecting the edge as well as my hand when I grab other items in the drawer!

        Comment

        • aladdin4d
          Club Member
          • Sep 2018
          • 101
          • St Louis
          • GMG Davy Crockett, MHP WNK

          #8
          I would say follow the advice in this video with one exception. I do like a good Santoku.

          https://youtu.be/rQI3T6xAnoQ

          For storage I have some plastic sleeves and I embedded neodymium magnets in oak strips mounted to the side of a cabinet to hold them.

          Comment

          • Old Glory
            Club Member
            • Feb 2018
            • 662
            • Northshore MA

            #9
            My Blocks. Blades are stored facing upwards to protect edges. Some knives were in use and are not in the block.
            Attached Files

            Comment

            • Richard Chrz
              Club Member
              • Mar 2019
              • 758
              • La Crosse, Wi

              #10
              Thank you everyone for all the great advice. I will look at all of them. I think I need to add a slicer first and will likely order one of those and a blade protector, maybe even when of the rolls. I like that idea, no offense to my wife, but she hates cooking, and when she does, she is really abusive to our kitchen tools. So, I want to keep a set that she can not easily access by just opening a drawer. Curious as to why a 9 inch over a say, 8 or 10. comfort and fit. I am guessing I want a strong kitchen scissor as well for some bones on poultry, butcher string...

              Comment

              • IowaGirl
                Club Member
                • Dec 2018
                • 461
                • Northeast Iowa, USA

                #11
                If you're left handed, be careful when buying serrated knives. The ones that have a bevel that faces left (when in your hand as for normal use) will tend to curve during the cut unless you consciously correct for that. Ideally the bevel should face to the right for a lefty to not have trouble.

                Comment


                • Potkettleblack
                  Potkettleblack commented
                  Editing a comment
                  Ditto for any japanese knife. They make left handed versions, but with a single bevel, using the wrong handed knife can be a bit dangerous if you're not careful. And it eliminates the benefit of a single bevel.
              • barelfly
                Club Member
                • Dec 2017
                • 677
                • New Mexico

                #12
                Cooks Illustrated has done quite a few reviews on most types of knives. I’ve picked up a few of the top recommended knives and am really happy with them, both on quality and price point.

                And, yes, a good pair of kitchen shears would be useful.

                Comment

                • jfmorris
                  Club Member
                  • Nov 2017
                  • 2225
                  • Huntsville, Alabama
                  • Jim Morris

                    Cookers
                    • Weber Genesis II E-410 w/ GrillGrates (2019)
                    • Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip ‘N Griddle & Party Q (2007)
                    • Weber Genesis Silver A w/ GrillGrates (2002)
                    • Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
                    • Lodge L8D03 5 quart dutch oven
                    • Lodge L10SK3 12" skillet
                    • Anova
                    Thermometers
                    • Thermoworks Smoke w/ Wifi Gateway
                    • Thermoworks Dot
                    • Thermoworks Thermapen Classic
                    • Thermoworks RT600C
                    Beverages
                    • Whatever I brewed and have on tap!

                  #13
                  I got the following knives a year or two back, based on recommendations here, and do not regret any of them. I keep them either in an edge guard, or in a plastic draw insert that holds the knives on edge, away from each other.

                  Rapala Fillet knife - amazingly sharp:

                  https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1

                  Dexter Boning knife - I use this more than any other for cutting up meat. I went to the link from a past purchase, and while it still says Dexter in the picture the description now says "Basic":

                  https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1

                  Victorinox 12" granton blade slicer. I love love live this slicer - it lives in a blade guard.

                  https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1

                  I also ordered this cheap set to replace all our dull and ruined knives, due to my wife using them on a glass cutting board, which has now been banned from use as a cutting board:

                  https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1

                  Those are decent knives, very cheap, and all come with a blade guard for storage. For my other knives, I use things like this:

                  https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1

                  Or this:

                  https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1

                  I use this sharpening steel to reset the edge on my top 3 knives (fillet, boning and slicer):

                  https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1

                  Comment

                  • Livermoron
                    Charter Member
                    • Aug 2014
                    • 435
                    • 22" Weber one touch w/roti and SnS
                      PBC
                      Volcano3
                      Lodge Sportsman

                    #14
                    Like some of the others, I use blade guards. I also have the Rapala boning knife and love it. If I were starting a set, I'd go with a 9 - 9.5 inch Chef's knife, a paring knife, and a bread knife.

                    Oh...and a Chinese cleaver. That thing's awesome...

                    Comment

                    • Richard Chrz
                      Club Member
                      • Mar 2019
                      • 758
                      • La Crosse, Wi

                      #15
                      Thank you for taking the time to post all the videos and the links. I am also glad that people are not saying super expensive brand names. Not that they are not pretty. I definitely feel I have a bit better understanding on which ones I need to focus on first. Now to add to my want list.

                      Comment

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                      Meat-Up in Memphis 2020

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