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<blockquote data-quote="sl1000794" data-source="post: 278927" data-attributes="member: 6974">20+ years ago before Craigslist and eBay selling online became so popular the wife and I started going to yard sales.&nbsp; Soon that turned to primarily Estate Sales because there were many more good items for sale cheap.&nbsp; I went after knives and probably ended up with 200+ good knives.&nbsp; Here is my $.02.1.&nbsp;&nbsp; I use an Accusharp to keep an edge on all my knives.&nbsp; Works great and just a few strokes will give you an incredible sharp knife every time.&nbsp; I have 2 barbers strops, but do not use them.&nbsp; Too much hastle.[ATTACH]40132[/ATTACH]2.&nbsp;&nbsp; This is my carving knife for prime rib, brisket, trip-tip, etc.&nbsp; I don't keep it in a block so I keep a sheath on it.&nbsp; Either keep your knives in a block or in a sheath, never on a drawer with the edge not covered/protected.&nbsp; This is a Dexter Russell with a 12&quot; blade.&nbsp; I bought it at a flea market for $.50.&nbsp; The handle had a cut right behind the blade so no one would buy it for resale.&nbsp; I just filled the cut with SuperGlue, trimmed the excess off and it is hardly noticeable.&nbsp; The blade was serrated when I bought it but I ground the serrations off the blade slowly making 1 pass on a fine grinding stone and then wiping the blade with a wet cloth so as to never heat the blade enough to lose the temper.&nbsp; It is an EXCELLANT slicing knife and very easy to keep sharp.[ATTACH]40133[/ATTACH]3.&nbsp; Always cut on a surface that your knife can cut into.&nbsp; If your knife isn't cutting into your cutting surface, your cutting surface is dulling your knife blade.&nbsp; Those are the only 2 options when using a cutting surface.&nbsp; I always us a wood board and oil it with mineral oil from a drug store.&nbsp; Baby oil without the scent.&nbsp; Never use vegetable oil because it can go rancid.&nbsp; Never use a petroleum based oil or stain because they are toxic.4.&nbsp; Always hand wash and dry knives and cutting boards.&nbsp; The high temps and humidity in dishwashers will dull knives faster than using a plate for a cutting surface.</blockquote>

[QUOTE="sl1000794, post: 278927, member: 6974"] 20+ years ago before Craigslist and eBay selling online became so popular the wife and I started going to yard sales. Soon that turned to primarily Estate Sales because there were many more good items for sale cheap. I went after knives and probably ended up with 200+ good knives. Here is my $.02. 1. I use an Accusharp to keep an edge on all my knives. Works great and just a few strokes will give you an incredible sharp knife every time. I have 2 barbers strops, but do not use them. Too much hastle. [ATTACH=CONFIG]40132._xfImport[/ATTACH] 2. This is my carving knife for prime rib, brisket, trip-tip, etc. I don't keep it in a block so I keep a sheath on it. Either keep your knives in a block or in a sheath, never on a drawer with the edge not covered/protected. This is a Dexter Russell with a 12" blade. I bought it at a flea market for $.50. The handle had a cut right behind the blade so no one would buy it for resale. I just filled the cut with SuperGlue, trimmed the excess off and it is hardly noticeable. The blade was serrated when I bought it but I ground the serrations off the blade slowly making 1 pass on a fine grinding stone and then wiping the blade with a wet cloth so as to never heat the blade enough to lose the temper. It is an EXCELLANT slicing knife and very easy to keep sharp. [ATTACH=CONFIG]40133._xfImport[/ATTACH] 3. Always cut on a surface that your knife can cut into. If your knife isn't cutting into your cutting surface, your cutting surface is dulling your knife blade. Those are the only 2 options when using a cutting surface. I always us a wood board and oil it with mineral oil from a drug store. Baby oil without the scent. Never use vegetable oil because it can go rancid. Never use a petroleum based oil or stain because they are toxic. 4. Always hand wash and dry knives and cutting boards. The high temps and humidity in dishwashers will dull knives faster than using a plate for a cutting surface. [/QUOTE]

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