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*