[LonePalm]

I have been using Sabatier knives for about 30 years now. They are nicely balanced for me. I sharpen them every 6 months and steel them every time I draw them. About the hardest knife in the world to get is the Masamoto KS knife. It is the Japanese take on the large Sabatier knife shown below. The 'KS' is for the 'K Sabatier' series knives.

These are not my knives but it is the set and block. Every other month when I wipe down my 40 lb cutting board with food grade mineral oil I also wipe down the knife handles. It keeps the handles looking beautiful.

Petry, I guess bacon wrapped Brussels sprouts are off the menu then.

WWG1WGA

Garde la Foi, mes amis! Nous nous sommes les sauveurs de la République! Maintenant et Toujours!
(Keep the Faith, my friends! We are the saviors of the Republic! Now and Forever!)
LonePalm, le Républicain du verre cassé (The Broken Glass Republican)

[peteypupperdoo]

Those knives look nice. And yes, bacon wrapped brussel sprouts are.... 🤢 definitely off the menu.

I do the same with my huge cutting block. Had to have hubby put some feet on it after I smashed my finger lol.

Thanks, I’ll look into them.

[grey_whiskers]

Thanks for posting that.

[Snowybear]

I know Gordon Ramsey advises to sharpen your knife before you use it, every time. That way it’s always sharp. Simple!

You’re doing it right!

My collection doesn’t stop with knives, I have swords too. Some completely un-sharpened, they were made that way.

-SB