How do you store your expensive kitchen knives?

[roadracer247]

We’re investing into some better quality kitchen knives. Building the collection one or two at a time. Keeping our older cheapies around till they’re no longer needed.

How would you guys ideally store a nice kitchen knife? For size reference, my first buy will be a Shun classic 8” chef's knife. Ideally above the countertop to keep it out of reach from our toddler...

 

[SonicDTR]

I just leave it on the counter in the kitchen. If I wanted to keep it out of reach of a toddler I'd put a magnet strip somewhere convenient.

 

[buffalosoldier]

I have a zip up knife case with seperate places for about fifteen knives, my everyday knives are in wood blocks on the counter.

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[buffalosoldier]

something like this, handy if you need to take your knives somewhere and easy to store.

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[BrunotheBoxer]

Butcher block wooden knife holder.

 

[black92]

Butcher block wooden knife holder.

Same. Sharpen roughly every two weeks or as needed. However, my set is a cheap set that I toss into the dishwasher after use even though I'm not supposed to.

 

[PaxtonShelby]

I don’t have any knives that could remove digits accidentally. Because clumsy wife and younger daughter who likes to cook.

 

[72MachOne99GT]

2 hours in and nobody has said hanging by the toilet.




PoopKnife thread is disappointed.

 

[Blown 89]

I have mine in a wooden butcher block inserted upside down so the spine is the only part of the knife contacting wood therefore keeping the edge sharp.

 

[derklug]

My wife keeps hers in individual padded cloth holders that she made. If she was as anal about other things as she is about her knives, I would be one happy boy.

 

[*Jay*]

I use a magnet strip next to my range top for my nice knives, the cheapies I keep in a butcher block that stores completely vertical. This has worked out for me for several years now and its gonna be a while before our daughter can reach that high.

 

[CV355]

Oh man, you will LOVE the Shun. We keep ours in a wood block, nothing fancy.

The trick is all in the cleaning and maintenance. Hand wash only, dry immediately after with a chamois-style cloth. Watch videos on proper honing techniques- no need to sharpen the thing constantly. A few swipes on the honing rod and the Shun can slice tomato paper thin. They recommend that you send the knife back to Shun every year for professional resharpening, but we haven't needed to for a while. I ran it through a stone sharpening tool once in the last year.

Other don'ts: Don't toss the poor thing in the sink, or in a mug, or against glass/granite. The Shun knives have such a sharp blade edge angle that you can fold it over easily.

 

[03cobra#694]

Butcher block wooden knife holder.

This, we do the same.

 

[Mpoitrast87]

2 hours in and nobody has said hanging by the toilet.
I was gunna make the comment but I thought someone would have beat me to it.



PoopKnife thread is disappointed.

 

[98 svt]

We’re investing into some better quality kitchen knives. Building the collection one or two at a time. Keeping our older cheapies around till they’re no longer needed.

Keep them around for your poop!

 

[Revvv]

Keep them around for your poop!

I knew this answer was going to come up. I was waiting for it.

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[13COBRA]

 

[03Sssnake]

I clean them by hand after use and store them in a block, my wife on the other hand puts them in the gdamn sink, dishwasher etc...drives me crazy....

 

[MFE]

I use the aforementioned butcher block wooden knife holder, but I store the knives upside down, so the edges aren't running on the wood every time the knives are removed and replaced.

 

[blkGT500nCA]