Does anyone else get in trouble for dull kitchen knives

NotSoSharpBob

NotSoSharpBob

Joined
Mar 26, 2009
Messages
255
Last night was a good italian meal from our own kitchen and wifey asked me to cut the fresh bread from the oven. I still had my work clothes on so from my rear pocket emerges my fresh edged Izula to do the chore. My better half quickly asked why I didn't use the standard kitchen knives (I know she was thinking I had just skinned a frog or something with my Izula) Without thinking I returned with "Because this knife is sharp and a sharp knife is safer".

She didn't miss a beat to ask why her kitchen knives weren't just as sharp :confused:

....OUCH....you can guess what I did after dinner.
 
thats why you're "not so sharp bob" :D

To counter this problem with my wife I decided to buy her some quality (read expensive) professional chef grade knives...this makes her happy and will hopefully stop her stealing my buck 119 to cut up beef and chicken.
 
Robert.B said:
thats why you're "not so sharp bob" :D

To counter this problem with my wife I decided to buy her some quality (read expensive) professional chef grade knives...this makes her happy and will hopefully stop her stealing my buck 119 to cut up beef and chicken.
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I did the same. I often get comments from family or friends if they are helping out in the kitchen that very from... Is it ever nice to use a good sharp knife, to,... those knives are too sharp they're scary...

When you are used to sharp knives, you sure notice how dull many other peoples knives are, and how crappy it is to use them.

Kevin
 
The most common reaction I've heard to a knife nut sharpening kitchen knives is that "it's too sharp", and dangerous.

I've come to the conclusion that whoever uses the kitchen knives will keep them as sharp as they want them.
It really is funny that your average professional chef usually doesn't keep anything razor sharp.
 
Kitchen knives don't have to be that sharp really.

Most of mine that I use are sharp enough, I do keep a few very sharp though (Furi's), but I use them just for cutting meat.
 
Yep, and I feel guilty cuz I actually enjoy sharpening. I also enjoy the look on my wifes face as she effortlessly glides through anything she's cutting with her freshly sharpened knives. I do neglect her knives compared to my EDC's..
 
I was able to get my wife to buy a good set of knives about 5 years ago. I did so by purchasing good knives that resembled the two she used most. After using them a short period of time she let me know she wanted the whole set.

I try to check her knives once a month worse case to see if they need touched up. If I'm going to sharpen any of my knives I make a point of it to ask her if she has any she wants sharpened.
 
sensei78 said:
Yep, and I feel guilty cuz I actually enjoy sharpening. I also enjoy the look on my wifes face as she effortlessly glides through anything she's cutting with her freshly sharpened knives. I do neglect her knives compared to my EDC's..
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The look I get is fear. :rolleyes: My wife cut herself after I first sharpened all our knives. She was using it like she did before when it was dull and it bit her hard. She's much better about it these days but I still see her do things that make me wince. :eek:
 
Cooking is a team effort at my house. I do all the cutting while my wife does the chemistry with all the spices and stuff. Needless to say I keep MY knives sharp. I give other family members shit for having dull knives though. Whenever we go back home I bring my sharpening kit to fix everyones knives.
 
I just moved in with a friend's family and was helping his mom cut up some potatoes. There wasn't a single knife in the drawer that was sharp enough to cut them without it being a real chore to get through, so I went and grabbed one of my kitchen knives out of a box. She was surprised at how quickly I had cut them up, so I wound up sharpening her favorite kitchen knife for her. Wasn't a bad knife but apparently it hadn't been sharpened for quite some time, I swear it would have had a hard time cutting butter.

Only problem I see is that they keep treating the sharp knives like they were treating the dull knives, leaving them laying around rather than in the block. etc. I almost want to dull them down a little bit just so I feel a little safer.
 
the moral of this story?. women you cant live with them and you cant live with them.
ah yes and"loose lips sink ships"........................

fried
 
I do keep all my kitchen knives sharp. Even my teenagers use them wisely when they decide to cook. My girlfriend came over for dinner a few weeks ago and used my old carbon Dexter that I had just run through my Edge Pro. Commented about he easy it was to use so last week she brought all of her knives with her saying she had a chore for me :)
 
Before me my wife had only known really dull knives. The kind you can rub up and down your hand and wont cut yourself. First time she went to use one of mine I warned her and she said "yeah we'll see". Well after she used one her eyes lit up. She now comments on how dull everyone elses knives are and how her husband "takes care of her and her kitchen". I keep a drawer full of gift kitchen knives and those "ginzu" knives for company and parties. I keep the good stuff for me and my wife and they are always hair popping sharp.

If you can manage it its a great idea to keep crap knives for company and such as I have noticed even when you give them a sharp knife they still dig it into a ceramic or glass plate and dull it again. I have tought my wife how to properly cut things....cant teach em all:confused:
 
Obviously, by default, I'm responsible for keeping anything sharp that's supposed to be sharp in our house but I counter that to a small degree by keeping two steels in the drawer just below the knifeblock. And I impress on "her" that all knives should be steeled before use and even during and after to help maintain the rolled edges before the edge is totally lost so I usually ask if she has been steeling the knives like she should if she mentions dull knives :D I also try to get her to use the wooden chopping block instead of the acrylic board or even PLATES!

I don't ever steel my EDC's so she knows the steels are just for the kitchen knives . . .


The bottom line is that I would be sharpenbing a dozen knives in the kitchen at least once a month if she doesn't steel them [Like I do before and after each use] :D

That is called mitigating the situation :D
 
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The first time I cooked at the house I am living in now I postponed dinner for an hour so I could sharpen all the kitchen knives.
 
My wife just reaches for the Fallkie F1 when she has some serious cutting to do. She loves the beefy handle, nonslip kraton and razorsharp edge.

I DO try to keep our kitchen knives sharp, but cheap knives rarely hold their edge for long. I ought to invest in a proper set of chefs knives.

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