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Product recommendation
The three places people get cut, with kitchen cutlery, tend to be the drawer, the sink, the dishwasher.
All are preventable.
The sink and the dishwasher are easy (don't put knives in them). The drawer is a little harder. A block works, as do drawer inserts. It may be one doesn't have a block, and the aesthetics, or space, of the kitchen preclude. Drawer blocks exist, but older kitchens may have drawers too small to support them (they tend to need about 4" internal clearance).
Which leaves knife guards. They come in a few styles. Sleeves, plastic lockets (I don't know how else to describe them,, they have clasps, and completely enclose the blade), and edge protectors. I've been a fan of the last. Sleeves slip, and that can wear at the edge. The lockets are great for some knives, so-so for others, and absolutely impossible for some (e.g. my gokujo [which is an interesting knife in that it's not a traditional japanese style of prep knife. Honestly, it's not ideal for the function it's designed for. Since most of us aren't going to use it for the design function {breaking down quarters and sides of beef/pork} it's not a problem])
So I've been a big advocate of the edge protector. I have half a dozen by Messermeister. They are a sleeve, which pinches onto the blade, and leaves the edge in a hard fold of plastic. The only downside is they do rub on the flat, and leave a little bit of wear.
Which is a nuisance if you have a really pretty knife (or have a carbon steel one you have "passivated" [with an acid wash... I like lemon juice; and yes I know that's not the proper term, but it's not really blued either]) that you don't want marks on.
Enter my recent discovery.
Magnetic blade guards from Bisbell.
They come in three widths, can be cut down (in length) to fit the knife in question (they say to use scissors, don't. A sharp knife, and a steady press is the way to go) and are a flexible magnet, in a vinyl cover. They fold over the knife, stick to it, and I don't think I am ever again going to open my knife bag to discover that the cover has slipped off one of the knives.
I also no longer worry about distracting scars on the knives. Which means, when I buy the 1731 I want, I can put it in the bag without worry.
All are preventable.
The sink and the dishwasher are easy (don't put knives in them). The drawer is a little harder. A block works, as do drawer inserts. It may be one doesn't have a block, and the aesthetics, or space, of the kitchen preclude. Drawer blocks exist, but older kitchens may have drawers too small to support them (they tend to need about 4" internal clearance).
Which leaves knife guards. They come in a few styles. Sleeves, plastic lockets (I don't know how else to describe them,, they have clasps, and completely enclose the blade), and edge protectors. I've been a fan of the last. Sleeves slip, and that can wear at the edge. The lockets are great for some knives, so-so for others, and absolutely impossible for some (e.g. my gokujo [which is an interesting knife in that it's not a traditional japanese style of prep knife. Honestly, it's not ideal for the function it's designed for. Since most of us aren't going to use it for the design function {breaking down quarters and sides of beef/pork} it's not a problem])
So I've been a big advocate of the edge protector. I have half a dozen by Messermeister. They are a sleeve, which pinches onto the blade, and leaves the edge in a hard fold of plastic. The only downside is they do rub on the flat, and leave a little bit of wear.
Which is a nuisance if you have a really pretty knife (or have a carbon steel one you have "passivated" [with an acid wash... I like lemon juice; and yes I know that's not the proper term, but it's not really blued either]) that you don't want marks on.
Enter my recent discovery.
Magnetic blade guards from Bisbell.
They come in three widths, can be cut down (in length) to fit the knife in question (they say to use scissors, don't. A sharp knife, and a steady press is the way to go) and are a flexible magnet, in a vinyl cover. They fold over the knife, stick to it, and I don't think I am ever again going to open my knife bag to discover that the cover has slipped off one of the knives.
I also no longer worry about distracting scars on the knives. Which means, when I buy the 1731 I want, I can put it in the bag without worry.
no subject
I'd like a such a chest, but I also travel with my knives a lot, and that's a lot to carry about. Maybe for storing them at home. Something to ponder when I am possessed of all the knives I think I need in the kitchen.
no subject
Mind you, there's nothing wrong with wanting (or even feeling a need for) far more sharp-edged toys than that (I say when thinking back on my collecting-wood-planes phase). But beyond a certain point (to be determined by the individual) I think they do become toys.
no subject
1: Chef's knife (7-9 inches, stout enough to do the things the cook does)
2: Utility knife (about 6 inches, less chord [i.e. not as far from back to edge; pointed)
3: Paring knife.
After that, a slicer (about 9 inches, not much more chord than the utility knife)
Those will do most cooks for everything they need. I got by for several years with just the slicer and the utility knife.
There are knives which some need, but those are based on cooking habits. If one does a lot of salad, for a lot of people, then a 10" chef is a good idea. Lots of breaking down prime cuts (or quarters), and a meatpacking knife, like that gokujo, is handy. Same for things like a tournet, or a sashimi knife.
But for needs, three-four pretty much does the job.