General Public's Knife Knowledge

I'd take that a step farther and say whoever came up with the glass cutting board needs a swift kick in the meat.
 
The popular misconception is that glass/stone/ceramic boards are smoother, easier to clean and therefore safer in terms of bacteria. This is weak/bad science at best. There have been studies at the UW showing conclusively that glass actually harbors bacteria far longer than either wood or plastic.

I cannot find the link to this study, dang it. If I do, I'll post it.

Anyway, I use and recommend hardwood cutting boards for various reasons.
 
In any case, this thread raises a larger set of questions... do you tailor your knives to different markets?

Most of my clients are pretty knowledgeable and hardcore about what they want, and know how to take care of it. But what about a wider market? How does one address the super-low-maintenance folks who are willing to spend serious money on knives that look right in their gorgeous kitchens, but don't really know/care much about high-end performance as long as the knife looks pretty, balances well and can make basic cuts?
 
Perhaps my wife is marter than the average person (okay, I know she is), but she never had a problem understanding that the custom knives were not to be trated like Ginsus. In fact, she knew it intuitively. The KITH knife I got from Stacy has been used regularly, almost at every meel prep. I gave her the lecture about super charp knives and how to use them, but never had to say a word about keeping it out of the dishwasher. She knew it was special, and treated it that way.

We also have a set of Globals given to us by friends... none has ever seen the inside of the dishwasher. Same holds true for the Henckles.

I don't know why she knew intuitively to treat them differently... maybe she just watched how I treat them. Maybe she was trained by her mother to appreciate nice things.
 
Yeah... My mom wanted a knife. I knew it would sit for days on end covered in lime juice and tonic: 154CM, the only stainless blade so far.
Then I had to convince her to use a spoon instead of the knife to stir her G&T's to prevent bashing the edge to bits: use the right tool for the job. keep it here, next to the knife....

-Daizee
 
For Christmas, I gave these two knives(below) to a very good friend. I put a good amount of work into them. The other day I was over and saw them badly rusted and nasty looking sticking out of the dish rack with all the other tableware that was washed that morning - and not dried. The printed instructions for care accompanying the set specifically states that "....these knives are made from carbon steel and WILL rust if not properly maintained. Wash and thoroughly dry the knife then apply a thin coat of vegetable oil to the blade and wipe with a clean cloth before storing in a knife block."

I was only slightly pissed, but didn't say anything bad. I did offer to take the knives back and re-polish the blades. He declined and mentioned that he liked them as is.

"Well, fine enough".

Sighhhhhh..... oh well.

 
I hear the cries. I bought a couple of high end, carbon steel kitchen blades a couple months ago. Three days ago I pulled out the chef, and discovered a 1/4" crack just above the ricasso. I proceeded to try to logic with my wife's dead ears on the subject, who's only response was "thats why you shouldn't buy knives I can't put in the dishwasher." she doesn't quite understand that no knives should go in there...
 
TheSlacker said:
I hear the cries. I bought a couple of high end, carbon steel kitchen blades.../snip/...I pulled out the chef, and discovered a 1/4" crack just above the ricasso.
Click to expand...

The steel was cracked?:confused: If so... I've got some bad news about your high-end knife.:(
 
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