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Bought 3 knives that are really nice, for cutting meat, dicing veggies, usual kitchen stuff. For those of you who value a good kitchen blade, what do you use to keep them sharp?
Right, but they send some poor kid to your home and make them give you the hard sell the whole time they're sharpening your knives. If you decline to buy more knives, they push for names of friends and family. I just tell them I got neither.A little secret on Cutco. Buy in any condition any cutco knife off ebay, etc., and Cutco sharpens them all for the price of shipping for life. If knife is not so good, they replace for free.
I'm having none of that. But would be open to a 4-Hour timeshare meeting at a motel 6 in exchange for some steak knivesRight, but they send some poor kid to your home and make them give you the hard sell the whole time they're sharpening your knives. If you decline to buy more knives, they push for names of friends and family. I just tell them I got neither.
Never had that happen. Just sent her nose in and they sent them back sharp as can beRight, but they send some poor kid to your home and make them give you the hard sell the whole time they're sharpening your knives. If you decline to buy more knives, they push for names of friends and family. I just tell them I got neither.
Have had Henckels 4* for 25 years. Great knives. All how you use them.I am on year 4 with my Henckels. Haven't had to sharpen them yet. It's got the honing rod that I use rarely.
Have nice Wusthoff. Wish I would have gotten Shun. Angle on Japanese knives is more acute and with modern steels it holds it's edge well.
Would look at a two sided king whetstone for occasional sharpening.
Shun classic. Love the feel in your hand and razor sharp Japanese steel.Bought 3 knives that are really nice, for cutting meat, dicing veggies, usual kitchen stuff. For those of you who value a good kitchen blade, what do you use to keep them sharp?
I have both and you aren't wrong. But the wustoff does not come close to the shun in precision and holding edge. Both good knives. Wustoff also brands cheaper knives sold at box stores so they have become a lot lower quality if your not buying the right version of their bramd.Personally, I would take the Wusthoffs any day over Shun. Shun uses a much more brittle steel. It does hold an edge, but is way to easy to chip.
Personally, I would take the Wusthoffs any day over Shun. Shun uses a much more brittle steel. It does hold an edge, but is way to easy to chip.
This is correct to a point. First off it depends on which Shun knives your talking about. The Classic and even the Premier or Duel Core knives are prone to chipping if they are not used correctly. The Blue, Kaji, Fuji and the Hikari lines not so much as they are made with better steel. Again if they are used correctly, they all can perform well.I have both and you aren't wrong. But the wustoff does not come close to the shun in precision and holding edge. Both good knives. Wustoff also brands cheaper knives sold at box stores so they have become a lot lower quality if your not buying the right version of their bramd.
Good advice Beav. My wife must be related to your wife.We have a nice set of knives and I swear to God my wife makes it her purpose in life to destroy them when I'm not around.
I have worked in prep kitchens with some of the GD dumbest people you ever wanna meet in your life and they didn't ruin knives like she can, and the woman has a Masters degree. It defies logic and I have given up on trying to keep them nice.
So if you have such a person in your life, ask yourself if you want a set of kitchen knives to become a source of conflict in your marriage, or if you're happier loving your wife and being underwhelmed with your knives.
DO invest in a cutting glove. I got my carving knife nice and sharp this summer and promptly carved the back of my index finger. Luckily I hit the nail before it could go any deeper and require stitches but it still bled pretty good. It's not the 495 times you don't hit your hand, it's the one you do. $20 glove vs. a few grand at the ER, you do the math.
DON'T put them in the dishwasher. Hand wash them and dry them immediately.
DO rinse them off after sharpening so you don't have any small metal bits hiding that want to get into your food.
DON'T cut dumb shit. The knife should be for food only. You start playing "will it slice" and that's how you take chunks out of your blade, dull it, get crap stuck to it, or injure yourself.
All the kitchens I worked in had these to keep the knives sharp. Hit it 10-15 times on each side if it seems to be getting dull, you're back in business:
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Same here. We spent thousands of dollars on knives and I swear she picks the wrong one to cut whatever she's decided to mangle instead of slice. I'm nearly sure she does it just to piss me off.We have a nice set of knives and I swear to God my wife makes it her purpose in life to destroy them when I'm not around.
I have worked in prep kitchens with some of the GD dumbest people you ever wanna meet in your life and they didn't ruin knives like she can, and the woman has a Masters degree. It defies logic and I have given up on trying to keep them nice.
So if you have such a person in your life, ask yourself if you want a set of kitchen knives to become a source of conflict in your marriage, or if you're happier loving your wife and being underwhelmed with your knives.
DO invest in a cutting glove. I got my carving knife nice and sharp this summer and promptly carved the back of my index finger. Luckily I hit the nail before it could go any deeper and require stitches but it still bled pretty good. It's not the 495 times you don't hit your hand, it's the one you do. $20 glove vs. a few grand at the ER, you do the math.
DON'T put them in the dishwasher. Hand wash them and dry them immediately.
DO rinse them off after sharpening so you don't have any small metal bits hiding that want to get into your food.
DON'T cut dumb shit. The knife should be for food only. You start playing "will it slice" and that's how you take chunks out of your blade, dull it, get crap stuck to it, or injure yourself.
All the kitchens I worked in had these to keep the knives sharp. Hit it 10-15 times on each side if it seems to be getting dull, you're back in business:
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Stop using themBought 3 knives that are really nice, for cutting meat, dicing veggies, usual kitchen stuff. For those of you who value a good kitchen blade, what do you use to keep them sharp?
same here. I keep finding my knives in the dishwasher. Um, pretty sure we talked about this before honey. Could be the kids though. They ignore me an equal amount. I'm thinking of putting a small gun safe in the pantry to keep them locked away when I go all in on a complete set.Good advice Beav. My wife must be related to your wive.
Wrong. You ship to their factory where it is made to be close to new again.Right, but they send some poor kid to your home and make them give you the hard sell the whole time they're sharpening your knives. If you decline to buy more knives, they push for names of friends and family. I just tell them I got neither.
Not how it worked for me a couple years ago when I contacted Cutco. Maybe their procedures have changed.Wrong. You ship to their factory where it is made to be close to new again.
We have a nice set of knives and I swear to God my wife makes it her purpose in life to destroy them when I'm not around.
I have worked in prep kitchens with some of the GD dumbest people you ever wanna meet in your life and they didn't ruin knives like she can, and the woman has a Masters degree. It defies logic and I have given up on trying to keep them nice.
So if you have such a person in your life, ask yourself if you want a set of kitchen knives to become a source of conflict in your marriage, or if you're happier loving your wife and being underwhelmed with your knives.
DO invest in a cutting glove. I got my carving knife nice and sharp this summer and promptly carved the back of my index finger. Luckily I hit the nail before it could go any deeper and require stitches but it still bled pretty good. It's not the 495 times you don't hit your hand, it's the one you do. $20 glove vs. a few grand at the ER, you do the math.
DON'T put them in the dishwasher. Hand wash them and dry them immediately.
DO rinse them off after sharpening so you don't have any small metal bits hiding that want to get into your food.
DON'T cut dumb shit. The knife should be for food only. You start playing "will it slice" and that's how you take chunks out of your blade, dull it, get crap stuck to it, or injure yourself.
All the kitchens I worked in had these to keep the knives sharp. Hit it 10-15 times on each side if it seems to be getting dull, you're back in business:
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Let BedBathandBeyond.com help you discover designer brands & home goods at the lowest prices online. With free shipping on EVERYTHING*. See for yourself why shoppers love our selection & award-winning customer service.www.bedbathandbeyond.com
When I read your post I honestly thought you were being facetious. I have never heard of in-home sharpening.Not how it worked for me a couple years ago when I contacted Cutco. Maybe their procedures have changed.
It's possible that they offered two options...ship to them for sharpening, or have someone come out and do it. I probably didn't want to be knifeless for that long.When I read your post I honestly thought you were being facetious. I have never heard of in-home sharpening.
In home sales pitch is their business model though.
When I read your post I honestly thought you were being facetious. I have never heard of in-home sharpening.
In home sales pitch is their business model though.
That’s why I included the links to nice whetstones as well. Some people think a $50 set of stamped knives “are really nice”.FWIW: The Worksharp sharpener is OK for inexpensive knives you don't care about but I wouldn't dream of using one on these Japanese knives.
Clearly I did not take that 3 seconds. Thanks for teaching me something buddy.A 3 second Google search shows they can sharpen in home.
We have a nice set of knives and I swear to God my wife makes it her purpose in life to destroy them when I'm not around.
You should have used Gorilla glue to close that cut. I hear it works good in many ways, cuts, hair, etc.Went to the ER Saturday evening. Picked up some tacos al pastor. I was cutting pineapple to put on my tacos. I was using the serrated bread knife when I cut halfway through the tip of my thumb. Thank God I didn't need stitches. My knives are Henckels Pro S and even the bread knife is razor sharp. I DID eat my tacos before heading to the ER.