Looking for my first japanese chef (Gyuto) knife

[rjdepedro]

Having too many knives is no excuse to not get more! *Like you, I used to have a box of old knives that I had retired or found at garage sales. * I ended up restoring a bunch of them to usable condition and donating them to a local charity that feeds the needy. *I'm sure any of your local places that does the same would love to have them.

That is a fantastic idea, looker.

I'm ashamed I didn't think of that myself. I suppose I've stored them away, because they are all good knives and in good shape so it made no sense to throw them away, thinking I would use them again, someday, or do something with them. You've just told me what that something should be.

I've probably about 15 retired kitchen knives, good quality and in good shape, that could be put to good used by an orphanage or charity kitchen, and not be taking up space and waiting to be brought back into my kitchen.

It's clear that you not only know your cutlery, you have good values and put them into practice. Thanks for the suggestion, which I will turn into action.

 

[BluntCut MetalWorks]

That is a fantastic idea, looker.

I'm ashamed I didn't think of that myself. I suppose I've stored them away, because they are all good knives and in good shape so it made no sense to throw them away, thinking I would use them again, someday, or do something with them. You've just told me what that something should be.

I've probably about 15 retired kitchen knives, good quality and in good shape, that could be put to good used by an orphanage or charity kitchen, and not be taking up space and waiting to be brought back into my kitchen.

It's clear that you not only know your cutlery, you have good values and put them into practice. Thanks for the suggestion, which I will turn into action.

:thumbup: :thumbup:

Hopefully those knives are stainless, rust can be problematic (or liabilities) for carbon knives.

 

[rjdepedro]

bluntcut,

They're all stainless steel western-style chef knives. Many are Henckels and Wusthof brand, with a couple of Sabatiers, and other brands. They should be able to withstand regular, and even rough use, for a long time in the type of institutional kitchen where they will now end up going. I can probably offer periodic sharpening as well.

 

[looker]

I’m really glad you like the idea, but i can’t take credit for it. I was really moved when I read of another doing it and after doing a facepalm…decided to do the same. Those Euro knives are plenty tough. I’m sure they or anything decent would be greatly appreciated.

 

[rjdepedro]

looker,

I'm sure they will be appreciated, and I thank you again, for passing down that great idea. I've already identified three entities who I'm certain will be delighted to get these contributions, and I will be contacting them during the week.

Keep the edge!