Cooking For Engineers

kate · Joined: 25 Aug 2005 Posts: 1 Location: Berkeley, CA

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jagstyle · Joined: 08 Aug 2005 Posts: 45 Location: CA

That looks beautiful! I would love to get one if it wasn't so expensive and had room for all my knives. Currently my knives reside in their boxes.

Here is another cool block using magnets:
http://www.bisbellmagnets.com/new.htm

Dr. Biggles · Guest

I got tired of giving real estate to my blocks, sose I moved over to mounting the magnetic rigs on my wall above a few of my work stations. More room for food and my clumsy elbows.

Biggles

cynicalb · Joined: 12 May 2005 Posts: 33

Hi Kate,

Doesn't matter regarding wood - buy the one that looks best on your counter. Keeping you knives in a wood block should not dull the edges - steel is much harder than wood. The only exception that I can think of is if you had a block made from ipe (ironwood) or other wood that has a high silica content, as that could dull a blade, but I think even in a block it wouldn't matter, unless you made a habit of chopping, slicing, or cutting the block. None of the woods that you mention are high silica woods. And, as long as the knives are clean and dry when you put them in it there should be no concern regarding bacteria or other sludge growing in it.

enjoycookin · Guest

I really enjoy my Warther knife set. They stay sharp and are very durable. They have a website that has more information about them.

Guest · Posted: Mon Jan 02, 2006 6:28 pm Post subject:

I saw them in a local cooking shop. It was really effortless to slip the test knives they had into. Just an interesting take on the knife block I guess.

GaryProtein · Joined: 26 Oct 2005 Posts: 535

Taamar · Joined: 09 Mar 2006 Posts: 52

If you have a vertical block just put the knives in it upside down.

I use a knife magnet, you just have to be careful not to nick the blade.

cynicalb · Joined: 12 May 2005 Posts: 33

Hi GP,

First, a disclaimer - I am not a forest products scientist, not do I play one. From what meager knowledge that I have, the silica is just part of the wood - certain species have more than others. Its presence quickly dulls tools if not machined properly. Here are a couple of links:

http://www.eastteak.com/exoticlumber.php
http://www.woodworking.com/article_archive.cfm?section=6&article=545

Regarding which species, I know of ipe' and teak - I'm sure there are others. Considering most knife blocks are made of non-high-silica hardwoods, my point was not to worry about dulling your knives. I would expect that most hardwoods will be about the same - as long as they aren't abused, they'll probably last a lifetime.

cb

GaryProtein · Joined: 26 Oct 2005 Posts: 535

Michael Chu · Joined: 10 May 2005 Posts: 1654 Location: Austin, TX (USA)

Taamar · Joined: 09 Mar 2006 Posts: 52

I wasn't worrying about dulling my knives (a block can't be harder than my cutting board, right?) I was worrying about the multiple scores being a bacteria breeding ground. Cleaning the knife before storing it doesn't address the problem of 'stuff' flying around the kitchen.(If I can get mashed potatoes in the light fixture I can get 'em into the knife block) Depending on the insertion angle, though, the weight distibution of the knife could indeed cause a problem.

I'm a huge fan of knife magnets. And as a bonus, once you've stored your knives that way for a while you can use them to pick up screws that have fallen behind the stove!