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knife storage - Page 2

post #16 of 65
I use this.
post #17 of 65
Thread Starter 
Yeah, I have one of those. Don't like it. I think that the edges get a bit beat up when the drawer closes to hard.
post #18 of 65
Seriously though, if you're already not using a block, why start now? Why not just get a magnetic wall strip?
post #19 of 65
Thread Starter 
Quote:
Originally Posted by Rambo View Post
Seriously though, if you're already not using a block, why start now? Why not just get a magnetic wall strip?
Too ugly.
post #20 of 65
And a big plain ole knife block isn't? How about a Kapoosh?
post #21 of 65
Quote:
Originally Posted by iammatt View Post
Yeah, I have one of those. Don't like it. I think that the edges get a bit beat up when the drawer closes to hard.

Be gentle.
post #22 of 65
I hate blocks. They use up a ton of counter space, and I only have 3 knives anyway.

I use Messermeister blade guards and put them in the same drawer as a bunch of other kitchen utensils...
post #23 of 65
I use a magnetic strip at home and a knife roll otherwise - and I always bring my knives if I'm traveling by vehicle. I don't bother if I'm flying, but it drives me nuts to use somebody else's dull knives.
post #24 of 65
I use one of those wavy trays in a drawer. A block would take up too much counter space. Magnetic strips are rather ugly.
post #25 of 65
Thread Starter 
Yeah, I think I am going to stick with mine as well. Was nice flirting a bit with a new one, but oh well.
post #26 of 65
Quote:
Originally Posted by iammatt View Post
Yeah, I think I am going to stick with mine as well. Was nice flirting a bit with a new one, but oh well.

Since you live in San Francisco, I'm sure you can take lessons in the Zen kitchen art of not slamming the drawers. Or is the fine art of preserving the spirit vibes of the metals? I can never remember these things.

I am looking for some high-end hay. In the back of my mind, I hear the childhood reprimand: "Hay is for horses!" I will teach my nephews that hay is actually for chicken. Their parents are sure to approve.
post #27 of 65
I have a three feet of magnetic wall strips and love the display of the knives in this way as well as the protection of them from edge damage. I'm surprised, quite surprised actually, that Kyle and Matt don't like them. I'm sure you guys have some knice knives (hah!) that deserve to be visually whored-out.
post #28 of 65
Quote:
Originally Posted by HORNS View Post
I have a three feet of magnetic wall strips and love the display of the knives in this way as well as the protection of them from edge damage. I'm surprised, quite surprised actually, that Kyle and Matt don't like them. I'm sure you guys have some knice knives (hah!) that deserve to be visually whored-out.

I have four knives that are absolutely gorgeous. A Shun Elite 10 in Chef's, a Shun Elite 4 inch paring, a sashimi knife, and a Japanese veg knife. All were gifts from SF members, now that I think about it. But to me, they are just tools of the trade, and not something to show off in my kitchen. Besides, I have to move mine around too much to ever stop using a rollkit anyway.
post #29 of 65
Thread Starter 
Quote:
Originally Posted by philosophe View Post
Since you live in San Francisco, I'm sure you can take lessons in the Zen kitchen art of not slamming the drawers. Or is the fine art of preserving the spirit vibes of the metals? I can never remember these things.

I am looking for some high-end hay. In the back of my mind, I hear the childhood reprimand: "Hay is for horses!" I will teach my nephews that hay is actually for chicken. Their parents are sure to approve.
I think you might be making fun of me, but I am going to pretend it is not so. The hay I think would be best is Oxbow Botanical. It is from your neck of the woods, and is sold to use with your bunnies. It differs from meadow hay in that it has some lavender, lemon balm and chamomile mixed in. I bet it gives a nice flavor. Interestingly, one of the places we had hay cooked food in France is in a region where they use cistre, which is basically wild Alpine fennel, as hay. It is just the most abundant source for that kind of stuff in their area. It gives a great taste.
post #30 of 65
Quote:
Originally Posted by iammatt View Post
I don't take my knives with me.

Ninja fail.
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