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knife storage

Discussion in 'Social Life, Food & Drink, Travel' started by itsstillmatt, Jul 11, 2011.

  1. mgm9128

    mgm9128 Senior member

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    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.
     
  2. pebblegrain

    pebblegrain Senior member

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    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...
     
  3. Grayland

    Grayland Senior member

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    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.
     
  4. philosophe

    philosophe Senior member

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    I use one of those wavy trays in a drawer. A block would take up too much counter space. Magnetic strips are rather ugly.
     
  5. itsstillmatt

    itsstillmatt Senior member Dubiously Honored

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    Yeah, I think I am going to stick with mine as well. Was nice flirting a bit with a new one, but oh well.
     
  6. philosophe

    philosophe Senior member

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    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.
     
  7. HORNS

    HORNS Senior member

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    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.
     
  8. kwilkinson

    kwilkinson Senior member

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    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.
     
  9. itsstillmatt

    itsstillmatt Senior member Dubiously Honored

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    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.
     
  10. lawyerdad

    lawyerdad Senior member

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    I don't take my knives with me.

    Ninja fail.
     
  11. tattersall

    tattersall Senior member

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    We have a big block and keep the extras in a drawer.
     
  12. HORNS

    HORNS Senior member

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    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.

    I respect your perspective as well as the logistics your knives regularly experience. And please don't get me wrong - I am not a brand whoring show-off, knives happen to be one of the mementos I get on my trips abroad and I love the aesthetics of the form which follows the function of my knives. Hell, I bought a set of 14 inch stainless steel chopsticks with ebony handles and oxhorn bolsters which, obviously, is indulgent but I use them all the time - from flipping bacon to placing caviar on top of deviled eggs.

    Unfortunately my deba knife, not so much concerning the frequency of use.[​IMG]
     
  13. itsstillmatt

    itsstillmatt Senior member Dubiously Honored

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    Unfortunately my deba knife, not so much concerning the frequency of use.[​IMG]


    The technique for filleting with a deba is really interesting, and you can get super clean cuts. I find it takes me about twice as long to fillet a fish with one than with a standard technique, so I don't do it since more time means the fish gets warmer, but you should see if it works for you, since you have the knife anyway.
     
  14. CDFS

    CDFS Senior member

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    I really dislike blocks, for some reason. And I absolutely hate magnetic strips. I think they are ugly and are a poor way to hold your knives.

    So for me, it's a choice between the lesser of two evils. Even the year I spent working FOH, I still kept my knives in blade guards and knife roll.


    How so. I have one and it's very easy to storage or get a hold of my knifes.
     
  15. svd

    svd Senior member

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    Carbon steel blades are in blade guards that has a soft lining and seems to pull any lingering moisture off the blade. The rest are in a regular block like the one posted above.

    I like these but my fiance squashed the idea because she thinks we'll look like serial killers:
    [​IMG]

    http://www.benchcrafted.com/Magblok.html


    I have one of these. The key to not looking like a serial killer is to simply point the blades down. Sends a completely different message.

    My one quality knife stays in a drawer where the kids can't reach.
     
  16. davesmith

    davesmith Senior member Affiliate Vendor

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    I have one of these. The key to not looking like a serial killer is to simply point the blades down. Sends a completely different message.

    My one quality knife stays in a drawer where the kids can't reach.


    i also have a magnetic wall thing it is my favorite thing in the kitchen
     
  17. braised

    braised Senior member

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    I have a "drawer of death" that has probably two dozen sharp f-ers haphazardly strewn in. The plan is to rebuild as a knife drawer, probably two levels of thin drawers with the knives resting on blocks with magnets behind them for registration as opposed to vertically in slots. I'm not for the design of that "wave" thing and dont want the knoves sitting on their edges.

    I'll fab the magnetic blocks in the shop but there is a guy in PA who has the right approach on mag strips

    http://www.japaneseknifesharpeningst...p/magrack7.htm

    [​IMG]
    He has them made locally by a knifenut and it would be easy to order a long one without holes to enable a trim carpenter to fit/cope to any wall or drawer.

    B
     
  18. KJT

    KJT Senior member

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    I have one of these. The key to not looking like a serial killer is to simply point the blades down. Sends a completely different message.

    My one quality knife stays in a drawer where the kids can't reach.


    Seems dangerous. I don't know how strong those things are, but with a hard enough bump I'd imagine the knife could fall off and I'd rather have the blade pointing up when it falls.
     
  19. HgaleK

    HgaleK Senior member

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    Seems dangerous. I don't know how strong those things are, but with a hard enough bump I'd imagine the knife could fall off and I'd rather have the blade pointing up when it falls.
    I have a magnetic strip and they're on there tight. It would take one hell of a bump to get them to shift. I'd be more worried about reaching fingers. For those who don't like having the strip displayed, you can always just put in magnetic strip on the bottom of the knife drawer. It'll keep them from getting thrown around.
     
  20. Thomas

    Thomas Senior member

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    I built a locking (birch) plywood box that fits just inside our drawer to where it's a bitch to get out. I did up two varieties of knife storage: one was vertical slots cut into a cedar block for edge-down storage of the less-finicky knives (German knives, etc), and two angled blocks glued to the top (fixed-half part) with inset magnets to hold the more finicky (and larger) gyutous so that only the heel touches the bottom of the box.

    The construction is kind of rough owing to a tight deadline, I told myself I'd re-do it with some spare mahogany lying in the garage when I had the time, but that has yet to happen, three years later.
     

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