My dad was helping me install some things in my house, including a new light/exhaust fan in the ceiling of my bathroom. What did he use to cut the whole in the drywall? My Henckel 8" chef knife. The first 3-4" are completely dull.
Reminds me of when I was a kid, and my mom yelling at me for using her sewing scissors to cut paper…apparently not a good thing, and I found out the hard way.
Wood cutting boards are antimicrobial in nature, polymer will jack up a blade too.
http://www.woodworking.co.uk/Technical/Bacteria/bacteria.html
Along with that, I also use Emmet’s Elixir Wood Conditioner on a regular basis.
Here’s some other interesting read on wood vs. plastic:
A few years ago, at a dinner, my friend’s wife said that she couldn’t understand why, despite the great reputation, her Henckel knives weren’t working.
I casually asked her if she sharpened them. She says “Yes, all the time.”
To my surprise, she whips out the honing steel and proceeds to run the blade against it at a 90 degree angle.
:suicide:
After closer inspection, I noticed the entire edge of the blade was rolled in different directions. Gee, no wonder the knife didn’t work!
All right, I’m convinced. It seems what I need is two end-grain maple boards?
Right now, I have a reversible edge-grain cutting board. Having another one would be ideal for my uses, but that’s another matter. On one side I use strictly for “greens” and the other side only for “reds” (no poultry/no fish) and avoiding cross-contamination.
On the maintenance of wood chopping/cutting boards, there’s a lot of information regarding “how-to” on the internet, one such place as YouTube. The general rule of thumb for oiling one’s wood board is “once a day for a week upon purchase; once a week for a month; and once (or twice) a month forever.”
John Boos has some excellent choices for these wood boards in end-grain or edge-grain. Looks like my next purchase will be an end-grain!
Hope you find what you’re looking for and Enjoy!
Here’s some other interesting information:
My ex fiance decided that, since we have marble countertops, she didn’t need to use a cutting board. I came in to find her using my Shun Pro knives on the countertop and nearly lost my shit. I feel your pain, sir.
H
My Ding Dong can dull a knife by looking at it. I would NEVER, in a million years, buy nice cutlery with that dizzy broad in my house!
A couple years ago, I decided to give Shun kitchen knives for Christmas to several family members and friends, (got a screaming deal on some Ken Onion sets). They all loved them, and how sharp they were, but despite my instructions and warnings, most wrecked them in dishwashers and on hard surfaces. One buddy of mine found his wife in the garage, cutting up cardboard to recycle with the Santoku from the set.
I won’t even sharpen them anymore for those who didn’t take care of them. Pisses me off to see what they’ve done to fine cutlery. Most people are better off with the $29.95 set of Ginzu’s.
Is it bad that I twitched in anger and pain at the same time?