Good ones, this time. 🙂
Yesterday, two days before its estimated time of delivery, my knife bar arrived. Sweet. I’ve been storing my most used kitchen knives in a knife block for years, but it’s always been a wee problem to place conveniently. This, I think, addresses the main issue: get ’em off the counter:
Of course, my most used knives are the two on the left, closest to hand when I’m using the peninsula for food prep. The one farthest left is a Chicago Cutlery 8″ chef’s knife (~OK) that once belonged to my father-in-law. Next to it–most used of them all–is my Sabatier Aîné & Perrier “K” 10″ chef’s knife (OK, so SA&P says it’s a “slicing knife”. I still use it as a chef’s knife), an anniversary present from my Wonder Woman 18 years ago. No, it’ almost nothing like the WallyWorld, Tarjay, et al “Sabatier” knives.
The rest are a mix of “heirloom knives” and a couple I picked up that are not bad/not great but serve their purposes (the larger “butcher knife” and the slicer with the handle that matches it. Oh, the bread knife on the right, next to the steel, really should go in the island’s drawer, since it’ll be used there more often than not, but I wanted to see if it’d fit on the bar with the others).
The knife bar holds the knives (and even the knife steel–one of three I use) very firmly yet releases them easily enough when needed. Seven knives and the steel are now stored in convenient reach, off the prep surface (right under my pot rack).
Handy.
Now, it’s time for some attention to those blades’ edges…
Next up in the kitchen: new backsplash for the stove, complete with new storage bars for some cooking implements. I can only hope I come up with some meals that justify this stuff. *heh*
Edited for my inexcusable lapse in labeling the Sabatier as an 8″-er. What was I thinking? Oh, right. I was thinking the other edit: 8″ for the Chicago Cutlery “OK” knife. *heh*
When you can shave the hair from your arm, the knife is on its way to becoming sharp. When you can hold up a single sheet of toilet tissue and slice it top to bottom in one clean, no fuzz cut, then it is sharp and may very well cause your eyes to bleed just from looking at it.
Am currently working on separating electrons, not there yet, but will keep you posted.
Can now do the hair trick (and have another project to work on now: regrowing the hair on my arms *heh*). For kitchen knives, sharp enough. One of my steels can keep the edges usable for a while. Used medium grit oil stone; fine oil stone; ceramic (bottoms of coffee cups; then finished with a sharpening steel. Yeh, I have medium, fine and super fine steels (and the “medium” goes beyond a fine ceramic for edging a kitchen knife). The finest was used by a great uncle in his butcher shop for 4 decades (also have his WWI Ka-Bar; nice knife. He was youngest of 10 brothers… some of the others were in WWI). I probably didn’t need to do the steel work, but I enjoy it. I know some say sharpening steels don’t sharpen but only true up an edge, but it ain’t necessarily so. One technique for truing, another for sharpening. Different tasks, different techniques, different results.
If you are into saving nations, you will be pleased to hear one has to collect 239 for the complete set.
Only little things, Vest. Nations are too big to hang on the wall.
Be careful of little things.
Life is a great bundle of little things.
Very nifty.