Re:Who is the greatest knife steel metallurgist of all time?
by giardini on Friday July 17, 2020 @01:19AM
(#23867304)
My favorite kitchen knife is an old steel knife with a handle ~4 1/2" long, blade ~8" long and width of ~1". I keep it clean and oiled and sharpen it occasionally with one of those crappy cheap kitchen knife-sharpeners you get in any grocery store. I oil it with olive oil (soak the handle too) and dry it out in a warm spot once a year too. It gets better with age.
I was lucky: one day at the convenience store I walked into the (tiny) restroom as a homeless guy was stashing his knife collection up in the attic space (he had failed to lock the door). I excused myself and backed out but notified the manager. We retrieved the knife set, which proved to be a collection of professional Japanese restaurant kitchen knives (very high end and nice) and various other sundry knives. I picked out the knife I describe above (it was one of the "other sundry") and said I wanted it; the manager gladly let me take it. The rest went into the trash. I've had that knife for years now and its the most useful of all my kitchen knives.
I was lucky: one day at the convenience store I walked into the (tiny) restroom as a homeless guy was stashing his knife collection up in the attic space (he had failed to lock the door). I excused myself and backed out but notified the manager. We retrieved the knife set, which proved to be a collection of professional Japanese restaurant kitchen knives (very high end and nice) and various other sundry knives. I picked out the knife I describe above (it was one of the "other sundry") and said I wanted it; the manager gladly let me take it. The rest went into the trash. I've had that knife for years now and its the most useful of all my kitchen knives.
Lessons learned:
- don't mess with the homeless guy!
- How well a knife works doesn't depend on looks.