"Guest knives"?

Epicurean Exploits - Food and Recipes
1

Looking for a bit of a reality check. I recently bought some “high end” knives (Hattatori and Shun Kaji), more than I’ve ever spent on any kitchen item and a lifelong investment I hope.

I had basic to good knife skills, but now that I have these I’m only learning how to use them properly myself. They are wicked sharp. [berserker.gif]

So here’s my question. First given they are wicked sharp, shaper than anything I’ve ever owned and sharper than most knives at my friend’s homes, I fear some people might actually pick them up like they do with my Wustof’s and cause some damage to themselves. Slice that finger right off before realizing it.

Also some of my friends are like me, or even less knife skilled, and that increases the “danger”. Basically giving someone a loaded gun without any shooting lessons.

Do people tend to keep “guest knives” which are good (Wustof for me and what my standard knife up to this point has always been) but not your best knives for some guests?

Sure Dick Krueger can come into my kitchen and being more skilled than I am with a knife have any knife he wants. I’ll even watch and ask for pointers. Ditto Bill Ackerman and a few others. But some would do just fine with the Wustof’s, even me at times, and not need the higher end, sharper, pricier knives. (dont you love it when they are prying off the lid to something with your $2k knife?)

Thoughts? (other than I might be insane which is a topic in and of itself for The Asylum)

Thanks.

2

I don’t own anything nicer than Wustholf, so know that …

if i did own knives as nice as the ones you just purchased there’s no way in hell i’d let others use 'em … for their sake and that of the knives. [berserker.gif] . Don’t forget, having Wustholfs available for your guests to use ain’t too shabby. [good.gif]

3

I have my own knives. Nobody else uses them, with one or two exceptions. (pros who I am confident understand how to use and care for them )

I have another set, some inexpensive plastic handle domestic jobbies from Dexter that we sell - 7 pieces for $100 or something like that. Chefs like to buy them for the helpers, since they know that they are only going to use them to pry the lids off #10 cans, anyway. I keep them as sharp as possible. That’s my wife’s set, and she’s perfectly happy with them. Any other non pro that cooks in my kitchen uses those, too.

4

I have 3 sets of knives (2 German Brands and 1 Japanese) that only I can touch. The cook has her own sets of knives. My wife bought them…I wouldn’t know what kinds.

5

A good friend of mine had a magnetic rack on the wall with all his knifes lined up (except the ceramic one of course, which is yet another discussion in itself since it’s quite sharp too and so brittle) - I thought that was a clear statement of “do not even think of taking one off the rack if you don’t have a clue what you’re doing”. There were some basic cooking knifes in the drawer. It’s also much harder for kids to reach them.

On the other hand I didn’t even know there were $2k cooking knifes. The $100 japanese ones are already almost out of my league [shrug.gif]

6

The magnetic racks are awesome, Guillaume, and very convenient. Love mine:

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Eeeyewww . . . that Dexter boning knife needs a little time with the handle soaking in hot, soapy water. [berserker.gif]

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[/quote]Eeeyewww . . . that Dexter boning knife needs a little time with the handle soaking in hot, soapy water. [berserker.gif][/quote]
Nice call on the Dex! The four on the right I keep sharpened, but “as is.” They were my Dad’s.

9

My aunt has a paring knife that belonged to my grandfather. It looks much like the wooden-handled one next to the Dexter on your magnet except that the blade is now about the width of a pencil after somewhere around 80 years of use and sharpening. She uses it as a very sharp letter opener.

10

do you guys find those magnetic racks cause damage to your knives? I would imagine that the slight pull from the magnet could bring the blade into contact with the magnet surface and then you have a nick in the blade… just curious.

Glad to see some others have “my knives only” and “knives for others”.

11

They’ve been my only knives for a decade now and I’m happy with them. but I’ve played with some of the Japanese knives and am intrigued. Wicked sharp and pleasing to the eye. So I figure I’d upgrade myself and keep the Wustof’s for me and others. I’m still primarily using the Wustof’s because they are familiar to me. Will I transition to the Kaji and Hattatori, I think so.

12

Jeff, I have never noticed any scratches or nicks on my knives using the magnetic rack, but, for your knives, I probably wouldn’t take any chances. You can also see what the manufacturer says.

13

This brings up a good point. How does everyone store their knives?

14

We have blocks for all our ‘good’ knives. Older knives are in divided compartments in drawers.

15

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17

Bob, I just seen that one in HomeGoods for $10.
I guess its a good deal.

18

I got mine free by buying $150 worth of Wusthof from Cutlery and More.

19

My “good” knives are left-handed. That keeps most guests away.