KITCHEN KNIVES DON'T HAVE TO BE DULL
Knives Illustrated|March-April 2021
I have a confession to make. See if this sounds familiar. I take meticulous care of the knives I use for everyday carry, hunting, and general woods wandering. I wipe them down with an oily cloth after use and I never let them get too dull. Seldom do I have to restore a damaged edge. Most of the time I simply touch up the edges of my pocketknives with a few careful strokes across the rough bottom of a ceramic coffee cup. That’s usually all that’s needed. I don’t use my knives as screwdrivers or pry bars. As a matter of fact, I still have the very first knife I ever owned, an old Boy Scout knife that was handed down from my older brother. The blades have a deep patina that comes with using carbon steel over the years, but the knife is very usable still.
Steven Paul Barlow
KITCHEN KNIVES DON'T HAVE TO BE DULL

So, what’s my confession? In this issue, we have a special section on knives for food prep, covering blades you might use in camp or the kitchen. That led me to assess my own kitchen knife drawer and immediately I felt embarrassed. There I was confronted by a jumble of neglected, mostly cheap knives, including a couple I had as a bachelor a lifetime ago. Some of the blades were bent and most were so dull, there was little difference between the cutting edges and the spines.

この記事は Knives Illustrated の March-April 2021 版に掲載されています。

7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。

この記事は Knives Illustrated の March-April 2021 版に掲載されています。

7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。

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