2 Things NOT TO BUY!

[Old Glory]

Cutting on a plate dulls knives quickly. You will need to at least steel those steak knives to touch them up.

It's just you at your place correct? Sharpen all your steak knives then rotate through them. Use one at at time until they dull then sharpen them and repeat. Or buy one serrated knife for daily use.

[Panhead John]

Good idea OG. I actually do try and rotate them, but haven’t sharpened them yet. They were actually ok when new. I’m not used to having to sharpen a steak knife, especially so soon after buying. I’m just so used to serrated knives I guess. And yes, it’s just me here.

[Allon]

@Panhead John.. And yes, it’s just me here.

Well, that explains it!

[Rob whatever]

Here’s the deal with non-serrated knives, steak, chef or otherwise. They need to be honed before every use - about 8-10 strokes per each edge of the knife. I have the same Wusthof steaks knives for ten years and they are as sharp as ever. Longer for my chef knife.

’I learned this from a Wusthof rep years ago. You can sharpen every few years vs. every few months. It would be a shame to turn those knives into serrated ones. Get them sharpened and remember to hone every time.

rob

[barelfly]

PJ - I’ll send you my serrated steak knives for your non-serrated. I can’t stand the serrated steak knife.

I’ll be honest though, my four probably only cost what one of your knives cost though…if that maybe! Haha.

[Panhead John]

Well, I’m finding out maybe I’m wrong about my knives. Rob, I’ll admit I haven’t honed them very often, even though I do hone the other ones religiously. They did dull pretty quick, running them over ceramic plates at least weekly. Of course I know that it would. Personally, I’ve always preferred serrated steak knives. The last set I had was JA Henckels and I never sharpened them, the serrated steak knives anyway.

Lesson learned…get them sharpened and keep em well honed before each use. Gotta say though, should I also quit running em through the dishwasher? 🤠[kidding]

But I still ain’t changing my mind about that crappy Embers charcoal!

[Panhead John]

I was totally joking about the dishwasher 😂 I always hand wash.

[Finster]

Those Henckels steak knives still cut very nicely, thank you very much!
They're getting much love 8n this household. As is the rest of the set ❤

[Panhead John]

Glad to hear Frank! 👍

[Livermoron]

Way off topic, but the term "microwave" brought up a trouble ticket my IT staff received from an end user, complaining about not being able to access the internet even when he plugs his cable straight into his "microwave". I wonder if I should tell him to try the toaster, and let me know the results by the end of next week?

[glitchy]

I can add a third thing, PJ’s paper plates. They look like quality plates, but usually disintegrate after putting food on them before you can make it to the table. I now have 10,000 of them to use as starters for my Embers Charcoal. The good part is they come pre-soaked in lighter fluid since PJ considers that a flavor enhancer, so they light fast.

[Panhead John]

You’ll be hearing from my attorney, Richard "Dick" Dufus. 🥸

[rlozinak]

Moral of the story, don't buy cheap charcoal and keep your knives sharp. Oh don't use paper plates either.

[GolfGeezer]

PJ, I'm so sorry that all these folks are making such cutting remarks about you! Picking on a single guy who buys 4 expensive knives who only cooks for 1, certainly dulls the conversation.

[Panhead John]

😂😂

[oldskoolbob]

I learned the same lesson with Wusthof. Most of their knives are 'stamped', and they suck. If you can get one that is 'forged', they are pretty good. The stamped ones don't seem to hold an edge very long.

[MBMorgan]

I learned the same lesson with Wusthof. Most of their knives are 'stamped', and they suck. If you can get one that is 'forged', they are pretty good. The stamped ones don't seem to hold an edge very long.

Actually, only one (the economy-priced "Gourmet" line) of Wusthof's four lines of knives is stamped. The others are all forged ... so it's maybe a little harsh to say that "most of their knives are 'stamped', and they suck".

[texastweeter]

I think the silver points are as well.

[MBMorgan]

texastweeter - I think you might be right about silverpoints. I went to wusthof.com and found that, even searching specifically for that line, I got no results. Wusthof must be really proud of them .

[Histrix]

A lot of top quality knives are stamped. A lot of lower quality knives are stamped. Stamping, per se, is not the problem.

[Porkies]

I buy cheap steak knives, serrated, and if they don't cut the meat in a manner up to my standards... I pounce on that mouth-watering piece of flesh, grip it with the canines, tear it with my incisors and mince it with the molars!

[Panhead John]

That’s exactly how I finish the last part of my Porterhouses!

[texastweeter]

Yeah well, I use my lightsaber, don't even have to sear it first. Every bite is cut like butter and individually seared with a blue center. TAKE THAT. Sheesh.