Slightly off-thread, I met a guy in Minneapolis who supplies restaurants with kitchen cutlery. It’s like a subscription: the chef picks what he wants and the guy provides it and changes everything out, I think weekly. Chef always has sharp cutlery. I think he said his knives are a specific stainless steel alloy with plastic handles and deep bolster, no guard.

Especially Husky Man ~ those ceramic knives look interesting and are cheap to boot ~ when I get some time I think I'll order her in a set and see of she likes them .

She doesn't cook as much as she used to, getting up in years now but I learned in 1959 that "the only thing more dangerous than a sharp knife is a dull one " when I tried to use a dull knife and cut my hand badly....

Carbon Steel sounds good too ~ I occasionally go to the Los Angeles County Tax Collectors estate auctions, there's always tons of crap and if you did you can find good quality things but they'll usually be dusty at best .

My Sweet, bless her heart never had to use anything old when growing up and doesn't grasp my need to good quality tools and things .....

I really appreciate the collective knowledge here ! .

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-Nate
1982 240D 408,XXX miles
Ignorance is the mother of suspicion and fear is the father

I did then what I knew how to do ~ now that I know better I do better

1. Heinkels were German bombers in WW2
2. Henckels are the knives.

We have Henckels for the chef and boning knives, and they are very good. You do need to have them professionally sharpened every so often, and use a steel more regularly. My wife actually prefers a ceramic knife for salad chopping.

The quality of the steel is very important, and you usually get what you pay for.

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All lives won’t matter until Black Lives Matter too. Along with Asian lives as well.

“No, I don’t take responsibility at all.” - Don Trump

“The buck stops here.” - Harry Truman

Black Votes Matter.

This ring a bell?

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When totally new, ceramic knives are incredibly sharp. Sharper than commercial steel kitchen knives. However, over time the blades chip. Most chips are microscopic. As chips accumulated the cutting ability declines. For my wife and I it takes a year or so of frequent use. After that they are no better than good steel. From that point steel is superior as you can sharpen good steel to be almost as good as new ceramic.

Cutting a ripe tomato with a new ceramic is mind blowing. You don’t even know the tomato has a skin.

Another good lesson in knives and history .

What's the old looking red handled knife ? .

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-Nate
1982 240D 408,XXX miles
Ignorance is the mother of suspicion and fear is the father

I did then what I knew how to do ~ now that I know better I do better

Example of a subway knife I assume.

Interesting description of the ceramic knives.

Maybe Subway should have a special. Buy twenty footlong sandwiches get a free knife. Jimmy Johns has or had a punch card system here, maybe they could use that.

LOL, y'all made me go look.

They are Alfi brand knives.

Alfi

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Jim

Was the perpetrator involved in long term substance abuse or on something when the incident happened? Was it related a crime other then the actual stabbing?

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84 300D, 82 Volvo 244Gl Diesel

I guess I don't cook enough that I need expensive knives but that being said I like the knives to be sharp.

In the past that means I used the typical aluminum oxide sharpening stones. However, they don't do well on soft stainless steel knives to include the Swiss Army Knife I bought back around 1972.

In the 1980's I bought some US made Diamond sharpening stones. And they will put an edge on even the softies stainless steel knives to even extremely hard tool steel. The draw back is the replacement cost when the grit becomes less aggressive on the US ones.

The good news is now a days they are fairly cheap on eBay and likely made in China. The ones I use on my knives are 6"x3/4" in dimension and of a #200 grit and that is what works best for me on all of my knives. They cost around $6. In general the coarser the grit the more they cost. See the pic.

If you are worried about cutting your fingers sharpening longer knives you can glue them to a wooden block to keep fingers away. I ought to do that as I usually hold the stone in my left hand.

So no matter what types of Knives I have I will while watching TV sharpen them as needed. For what ever reason I find it takes enough focus away from what ever other troubles you are having that it is relaxing and you get a bit of a good feeling when the knife is sharp.

Anyway there is a large number of different diamond sharpening stones out there. Larger ones for larger knives if that is what you want.

Another thing is if I am doing some gardening or need a large blade do cut something or even scrape something out side I often use a kitchen knife for that. Another necessary reason to be able to sharpen them.

Depending on the shape of the edge that is on your serrated knives they do have small diameter round diamond sharpeners or even small diamond files.

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84 300D, 82 Volvo 244Gl Diesel