Cooking For Engineers Forum Index Cooking For Engineers
Analytical cooking discussed.
 
 FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 

Equipment & Gear: Kapoosh Knife Block (not recommended)
Goto page Previous  1, 2, 3, 4, 5, 6
 
Post new topic   Reply to topic    Cooking For Engineers Forum Index -> Comments Forum
View previous topic :: View next topic  
Author Message
bozozozo
Guest





PostPosted: Sun Jan 29, 2017 2:18 am    Post subject: kapoosh Reply with quote Delete this post

have had mine for more than ten years. or it seems like it.

keep 8 or nine knives in it (including paring knives) without problems. have honing steel laid on top of it, as well as a ceramic sharpening rod (hangs on upper side of it, parallel to the knives.

I put my knives in with the edges toward the center, less chance of sharp edge cutting you as you grab a knife. agree all knives do not go in all the way, so there are exposed edges. but in the center of the block.

agree that rods get bent, seems to be more common when putting knives in with blunt leading edges (santoku, nakiri, e.g.), but thinning those out makes more room for knives, so i don't mind that much.

i seem to have a habit of light honing before each use, then wipe with dishcloth, so a little dust or rod bits doesn't bother me.

overall, I like it, works for me.
Back to top
Display posts from previous:   
Post new topic   Reply to topic    Cooking For Engineers Forum Index -> Comments Forum All times are GMT
Goto page Previous  1, 2, 3, 4, 5, 6
Page 6 of 6

 
Jump to:  
You cannot post new topics in this forum
You can reply to topics in this forum
You cannot edit your posts in this forum
You can delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2005 phpBB Group