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Can we talk knives?

And chopping boards... while we're at it! I'll show you mine if you show me yours

8w ago

Here are my knives – my beloved cutlery that I have been lucky enough to buy and been gifted over the years.

While our beloved Captain Slow, James May, is correct that we really only need two, I’d like to think I get a fair amount of use out of all of these.

From my large chef’s knife to my tiny pairing knife, they all serve a purpose.

I really love Shun, mostly for their weight, their blade angle and it seems to be easier for us poor southpaws to use.

I only have two stamped blades; a granton for slicing and a serrated for bread. I won’t spend good money on knives that either can’t be sharpened or suffer from the sharpening process.

And yes- I hone my blades before every use but I send my blades out for sharpening once a year to a pro. I am a firm believer in letting pros do what they’re best at.

He comes to my house and does everything in his van. Well worth the price!

Chopping boards

My three boards-one top grain and one end grain and my everyday poplar board. They all fit in my sink which means they all can get cleaned well. I usually wax them once a month.

Let's see your steel and boards!

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Comments (13)

    • 1 month ago
    • I would like a saber-style knife that size, too and a flexible boning knife. Then my life would be complete....

        1 month ago
    • Nice. My boning knife isn't flexible but it's old as well.

        1 month ago
  • One is enough

      1 month ago
  • The first 3 are my go to knives:

    Cutco Chef’s knife

    Shun Classic Nakiri knife

    Cutco serrated knife..

    The others are mostly for cutting bread.

      1 month ago
  • It's chaos and they're quite blunt

      1 month ago
  • Show us your kitchen knives! @tribe

      1 month ago