What is Your Favorite Knife ?

Lavender2

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Waiting for my Rada set to arrive .
Warning, they are very sharp, I guess like a knife should be. I only cut myself once, it was a nice clean cut.:D

One more reason I like them, my employer gives a different gift set for a holiday gift each year..;)

Here is my poor old knife, snatch it up if you ever see one at a sale. The blade is 9" and the only marking is 'stainless U.S.A.' on the blade.
It probably is bakelite @Nyboy, although it does look like a noticeable seam in the handle. Mom thinks they got them in the 40's and that was the 'plastic' of the times.

IMG_0805.JPG IMG_0808.JPG
 

Beekissed

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I've never used one of those wood block holders but no doubt dust and mold can take up residence eventually in those things. We just throw all our knives in the back of the silverware drawer except the very large ones....those we keep with our other large utensils in a big green, ceramic flower pot on the counter. :gig We are none too fancy here.
 

flowerweaver

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Yes, BE CAREFUL-- I'll vouch you need to watch out when first getting used to the Rada knives. We were used to such force cutting and sawing through things and these things cut like everything is butter. I could see losing a finger if one is not extra careful.

@Beekissed we have a green ceramic flower pot for our other utensils on the counter, too!
 

Beekissed

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How cool is that??? What are the odds? :ep I found that old pot many years ago and loved the color of it so much that I wanted to keep it indoors but didn't want to obscure it with a plant, so it became a utensil bucket.

I agree about the sharpness of the RADA knives. Folks on BYC are always complaining about finding knives that will cut through a chicken's skin or neck for butchering day and they describe sawing on these poor bird's necks but not getting past the feathers.

I always wonder what kind of knife they are using because these RADAs are like a scalpel once sharpened and I have to be careful of how much pressure I exert when I cut for a bleed out or I will slice the entire head clean OFF before I mean to do so.

I also advise~if you wash dishes by hand like we do~to keep your RADAs out of the dishwater until you've washed all your other utensils and can safely pick up each knife and clean it carefully...oh, so carefully...all by itself. You don't know how many times my kids or my mother have dumped the knives in with the silverware without me knowing and as I am picking up something under the suds to wash I feel that horrible feeling...of my flesh being sliced open as it slides past a knife blade.

OUCH :barnie
 

MontyJ

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Dh likes his Dexters ... for meat slicing, and the 10" cook's knife down the page. Also works great for slicing watermelon and cantaloupe. They are pretty reasonable at restaurant supply stores.

I like the Rada cutlery ... for steak knives, paring knives... I like the stainless handles and they are holding up well, and staying sharp without sharpening. Hand washing is recommended, although I think they say that's best for most knives.

Both Made in USA

Has anyone tried the ceramic knives?
Another vote for Dexter. I love mine. I also have a ceramic knife the FIL gave me for Christmas one year. That thing is scary sharp! I rarely use it because it seems so fragile. I have read that it will stay sharp much longer than steel, but must be sent to a specialist to have it sharpened correctly when it finally needs it.
 

Sam BigDeer

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BEEKISSED has very good advice a couple of posts previous to this...
Make it a rule, RULE, in your house/kitchen and be absolutely obstinate in its enforcement!!!!
NEVER, EVER PUT A KNIFE (OR ANY OTHER SHARP OBJECT) IN THE SINK OR DISH VVATER!!
Sam
 

flowerweaver

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That's an amazing handmade knife SeedO.

I seem to be drawn to sharp objects--even ones that are stealth--having already cut my ankle badly twice on a plastic rubbermaid stepping stool of all things. So I have a house rule that no cutlery knives go into the dishwasher from similar experience of reaching in and cutting myself. Also, I've heard that dishwashers dull the knife edges. I wash each Rada knife right after I'm finished using it, and stick it back onto the wall.
 

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