Could you please advise as to the best storage of your knives, i.e. carving, cleaver? Are the magnetic storage "strap" ok. or what about the wooden block?
Could you please advise as to the best storage of your knives, i.e. carving, cleaver? Are the magnetic storage "strap" ok. or what about the wooden block?
In my experience a knife block is the best way to store your knives. It provides the following advantages;
1. Safety - keeps your knives out of harms way when not in use. It's difficult to stick your hand on a blade when it's in a block!
2. Protection - helps ensure your knives avoid accidental damage.
3. Convenience - you always know where they are.
4. Hygiene - removes knives from your working area when not in use, thus avoiding unneccessary exposure to food debris.
5. Cool - aye, they look good too. The Global range are particularly pleasing on the eye.
sorry got to disagree,they look good but putting a knife in the blocks help with bacterior grow. they should be left out in the open to dry properly, god knows whats inside the block after a few months
lets put it this way, it is not allowed by the code enforcers.
If anyone is too dumb to properly wash and dry any kitchen divice before stowage obviously has more problems than storage. Good point!
I'll go along with the knife block to offer the best safety. If you think you got a bug in there, dunk the block in soapy water with clorox added. I use soapy water & clorox to wash all my dishes and clean-up around the kitchen. Cuts grease & Bugs ;)
I have a set of stainless knifes in a block, and wash and dry them emmediately after use, and back in the block.
A drawer is fine if you don't have small kids with probing lil hands that can reach in, but not see what they are grabbing. (Turn pan handles in on the stove!)
I keep some knifes (Cleaver/paring/finecut) in a de-loaded drawer where I keep my essential kitchen tools - probably 30 items tops. Those knifes are kept to one side of the drawer.
Maybe the best answer is to do some house cleaning of your kitchen drawers and deload all the non-essential items (bottle top closers/grandmas spoon/lids/lime squeezer, etc)to some other pantry space. I hate digging in a drawer while I am busy cooking. Wish you well!.
Being a professional chef, I would recommend the magnetic 'strap' for your use. First of all, you can instantly see which knife you wish to select. Second, and probably more important, the storage of your knives will be more sanitary than storage in a drawer or block, no matter what. I store my knives on a mag-strip blade UP, this allows any excess water from washing to drain away from the blade, also allows for NSF recommended air-drying - reducing cross contamination possibilities. An occasional wipe-down of the strip with Chlorine solution will disinfect your mag-strip and only takes seconds to do.
Chef G
Thanks Chef G for your giving your input.
I'm in the business too, and I have to agree with Chef Gord-o, a magnetic strip is the way to go...
I am not in the industry but I happened to see an episode of America's Test Kitchen and they recommended the Kapoosh universal knife block. I have read the reviews and, like every product out there, people both like it and don't like it. I have bought things recommended by ATK before and have always been pleased. Take a look.
Just drying your knives isn't good enough to stop bacteria from growing in the block. "Washing" the block is a good idea but rarely does enough good to stop harmful microbes from returning soon after to the moist inner regions of the block.Originally Posted by GhostRyder
And we have the correct answer. This is the safest way to store your knives. The magnetic strips come in many sizes and can be placed almost anywhere (even out of reach from children and lax-minded adults who could possibly cut themselves). There are a lot of magnetic strips available. At my house we use two 13" strips ordered from a restaurant supply store. They're inexpensive and look good, too.
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