In discussions at Ambrosi Brothers Restaurant Supply (The Wustof,
Henkel, Kershaw/Kai Shun, Victornox, Dexter professional food supply
retailer) we all agree that poly cutting boards are less harmful to a
knife's edge than wood. Does anyone make a large scale poly storage
block? In addition to treating the knives better, a poly block would
be easier to clean properly. I'm sure these blocks could be colored
something other than translucent white.

Barring a poly block being available, does any block maker have a
block with poly strip inserts on the bottom edge of each slot? You
couldn't put this block in the dishwasher, but at least it would
protect the knife edge. Thanks

> wrote

> Barring a poly block being available, does any block maker have a
> block with poly strip inserts on the bottom edge of each slot? You
> couldn't put this block in the dishwasher, but at least it would
> protect the knife edge. Thanks

Just put the knives in blade side up, this way they would
hardly be touching anything at all.

nancy

"Nancy Young" wrote
> > wrote
>
> > Barring a poly block being available, does any block maker have a
> > block with poly strip inserts on the bottom edge of each slot? You
> > couldn't put this block in the dishwasher, but at least it would
> > protect the knife edge. Thanks
>
> Just put the knives in blade side up, this way they would
> hardly be touching anything at all.
>
> nancy

After reading this guy's posts (on the same subject) in rec.food.equipment,
I think that I smell a SPAM coming in the near future.

BOB

" BOB" > wrote

> "Nancy Young" wrote
>> > wrote
>>
>> > Barring a poly block being available, does any block maker have a
>> > block with poly strip inserts on the bottom edge of each slot? You
>> > couldn't put this block in the dishwasher, but at least it would
>> > protect the knife edge. Thanks
>>
>> Just put the knives in blade side up, this way they would
>> hardly be touching anything at all.

> After reading this guy's posts (on the same subject) in
> rec.food.equipment, I think that I smell a SPAM coming in the near future.

Heh, I was trying to think good things, but it's hard to ignore that
someone so involved with knives wouldn't know how to protect
the edge.

nancy

> wrote in message
oups.com...
> In discussions at Ambrosi Brothers Restaurant Supply (The Wustof,
> Henkel, Kershaw/Kai Shun, Victornox, Dexter professional food supply
> retailer) we all agree that poly cutting boards are less harmful to a
> knife's edge than wood. Does anyone make a large scale poly storage
> block? In addition to treating the knives better, a poly block would
> be easier to clean properly. I'm sure these blocks could be colored
> something other than translucent white.
>
> Barring a poly block being available, does any block maker have a
> block with poly strip inserts on the bottom edge of each slot? You
> couldn't put this block in the dishwasher, but at least it would
> protect the knife edge. Thanks

Why not just put your knives in sharp side up? There's always a little
leeway in the slot.

Felice

Actually I've got blocks already that hold most of the knives
horizontal and these still twist the ultra-sharp blade edges.
Unfortunately after checking 6 of my standard vertical wood blocks, I
find that the slots are often cut in such a way that you can't turn
the blades upside down without catching the tip so the blade won't go
all the way down.

I've found that with commonly used knives, left out, the edges stay
sharp allot longer than when they are put into a block (it's dangerous
but sometimes happens for a week or so when blades are hand cleaned in
the sink and then left to dry in a strainer over and over). Also you
can't conveniently clean the inside of the block slots. Unlike what
some people on this forum have said, I have only found one block that
is made of polyethelene (AG Russell says their block is made of ABS
and blades are held horizontally, but then they say that polyethelene
will not dull knife blades. So why don't they offer a polyethelene
knife block the same shape. It's a mystery why they don't make a block
out of polyethelene.)

I have been caring for knife baldes for 35 years and have a whole
workshop full of paper wheel sharpeners, horizontal grinders, diamond
wheels etc. I am actually able to sharpen ceramic knives (they are too
fragile for my taste. Just drop one into a stainless steel sink with
some coffee mugs in it and then count the pieces.) But since I like to
cut various kinds of foods quickly, precisely and in various ways, the
process of sharpening is something have to do too often. It's boring.
I'd rather be cutting food than sharpening knives. Besides that, wood
blocks collect wetness, bits of food oils, and little slivers of wood
come off on the blades. The ABS block AG Russell has is even worse
than wood in terms of dulling blades. I'm still searching for a poly
knife block and soliciting help finding one.

As a second choice I'd take a block made of wood but with poly insert
strips where the blades make contact. You couldn't dishwash it, but it
would keep blades sharp longer. Thanks


On Mar 2, 4:49 pm, "Felice Friese" > wrote:
> > wrote in message
>
> oups.com...
>
> > In discussions at Ambrosi Brothers Restaurant Supply (The Wustof,
> > Henkel, Kershaw/Kai Shun, Victornox, Dexter professional food supply
> > retailer) we all agree that poly cutting boards are less harmful to a
> > knife's edge than wood. Does anyone make a large scale poly storage
> > block? In addition to treating the knives better, a poly block would
> > be easier to clean properly. I'm sure these blocks could be colored
> > something other than translucent white.
>
> > Barring a poly block being available, does any block maker have a
> > block with poly strip inserts on the bottom edge of each slot? You
> > couldn't put this block in the dishwasher, but at least it would
> > protect the knife edge. Thanks
>
> Why not just put your knives in sharp side up? There's always a little
> leeway in the slot.
>
> Felice

In article .com>,
wrote:

> I'm still searching for a poly
> knife block and soliciting help finding one.

This might not be quite what you had in mind, but it actually looks like
it'd be practical, easy to clean and easy on the knives:

http://www.findgift.com/gift-ideas/pid-78584/

I'd get one if I had the space. :-)

I keep all of my knives in a dedicated knife drawer.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

The knife holder your link went to is cute, but it doesn't say what
it's made of. Maybe if it's some sort of rubbery material that might
be okay for knife edges. A dedicated knife drawer holder seems easy
now that you mention it. I'd just put a poly cutting board at the
bottom and then make slices in a thick block of wood that were the
sizes of the blades. That way the knives might be able to "float" in
their place and if the blade bottomed out when it was being put into
its place, it would only hit a poly surface. The downside is that
every time I decided to get a different knife (usually when I'm up
against a prep station or island surface, I'd have to open a drawer to
get the knife. We always have a rule about drawers when there is food
out, leave them closed or food gets into them. That's why blocks are
so useful.

On Mar 4, 1:59 am, Omelet > wrote:
> In article .com>,
>
> wrote:
> > I'm still searching for a poly
> > knife block and soliciting help finding one.
>
> This might not be quite what you had in mind, but it actually looks like
> it'd be practical, easy to clean and easy on the knives:
>
> http://www.findgift.com/gift-ideas/pid-78584/
>
> I'd get one if I had the space. :-)
>
> I keep all of my knives in a dedicated knife drawer.
> --
> Peace, Om
>
> Remove _ to validate e-mails.
>
> "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article .com>,
wrote:

> The knife holder your link went to is cute, but it doesn't say what
> it's made of. Maybe if it's some sort of rubbery material that might
> be okay for knife edges. A dedicated knife drawer holder seems easy
> now that you mention it. I'd just put a poly cutting board at the
> bottom and then make slices in a thick block of wood that were the
> sizes of the blades. That way the knives might be able to "float" in
> their place and if the blade bottomed out when it was being put into
> its place, it would only hit a poly surface. The downside is that
> every time I decided to get a different knife (usually when I'm up
> against a prep station or island surface, I'd have to open a drawer to
> get the knife. We always have a rule about drawers when there is food
> out, leave them closed or food gets into them. That's why blocks are
> so useful.

I don't have to leave a drawer open... I open the drawer, get the knife
I need out of it, then close the drawer. QED. My board/cutting area is
close to the drawer in question.

The bottom of the drawer is lined with one of those rubber skid mats to
protect my edges.

Works for me and my knives keep a good edge. :-)

Methinks you make things too complicated? <G>
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

wrote:
>
> Does anyone make a large scale poly storage
> block? In addition to treating the knives better, a poly block would
> be easier to clean properly.

Perhaps this: http://www.instawares.com/f-dick-pla...801001.0.7.htm

And before anyone asks about what goes in that bottom hole simply
enlarge the image and the answer will become quite clear.. those
thoughtful folks even labled it.

Sheldon

The storage bolck showing in this link is very interesting if it's
made of polyethelene. If it's made of ABS or Corion or some other very
hard plastic then it is not good for the edges. I'll inquire to the
manufacturer because they don't list the materials in the description.

On Mar 4, 12:26 pm, "Sheldon" > wrote:
> wrote:
>
> > Does anyone make a large scale poly storage
> > block? In addition to treating the knives better, a poly block would
> > be easier to clean properly.
>
> Perhaps this:http://www.instawares.com/f-dick-pla...801001.0.7.htm
>
> And before anyone asks about what goes in that bottom hole simply
> enlarge the image and the answer will become quite clear.. those
> thoughtful folks even labled it.
>
> Sheldon

wrote:
> The storage bolck showing in this link is very interesting if it's
> made of polyethelene. If it's made of ABS or Corion or some other very
> hard plastic then it is not good for the edges. I'll inquire to the
> manufacturer because they don't list the materials in the description.

Why don't you just hang them on a magnet strip?

Pennyaline wrote:
> wrote:
>> The storage bolck showing in this link is very interesting if it's
>> made of polyethelene. If it's made of ABS or Corion or some other
>> very hard plastic then it is not good for the edges. I'll inquire to
>> the manufacturer because they don't list the materials in the
>> description.
>
> Why don't you just hang them on a magnet strip?

Because the Carbon Steel Fairy told him not to. Or the magnets will pull the
edge out of alignment. Or small bits of magnet will cling to the knife,
getting into the food, and killing anyone with a pacemaker. Or it will
magnetized the steel of the blade, pulling the knife towards magnetic north
which makes cutting straight both difficult and dangerous: the twisting
which will occur, as the blade tries to align with north, will make the knif
slip and cut you. Or......

The guy is an OCD, anal retentive, nut job.

--
Dave
www.davebbq.com

Dave Bugg wrote:
> Pennyaline wrote:
>> Why don't you just hang them on a magnet strip?
>
> Because the Carbon Steel Fairy told him not to. Or the magnets will pull the
> edge out of alignment. Or small bits of magnet will cling to the knife,
> getting into the food, and killing anyone with a pacemaker. Or it will
> magnetized the steel of the blade, pulling the knife towards magnetic north
> which makes cutting straight both difficult and dangerous: the twisting
> which will occur, as the blade tries to align with north, will make the knif
> slip and cut you. Or......
>
> The guy is an OCD, anal retentive, nut job.

Then he'll appreciate the need to keep a honing steel on hand and to
face magnetic north at all times, and he'll do it, too!

I'm sure he wouldn't go for something like this -- too simplistic:
http://www.lnt.com/product/index.jsp?productId=2205914

Actually the high end cutlery retailer here in town who also happens
to service all the local restaurants would be very interested in
selling an all-polyethelene knife block, and I would be interested in
using one myself.

But of course this retailer has a very low opinion of the general
knowledge level on usenet and so he warned me in advance that most of
time usenet responses would be from people who had no idea where to
find a polyethelene knife block. He was sure that most responders to
my inquiry would only want to comment about anyone who WOULD actually
want to find a product that was not readily known.

Perhaps the majority of the people responding to my simple question
have nothing useful to do, no interest in actually helping people
asking simple questions and/or a great need to interfere with people
who actually are looking for real information on usenet. Strange that
people feel the need to criticize or even name-call a person when they
can't actually answer the simple question the person is asking. I
thank the people who actually tried to talk about products that might
be similar to an all-polyethelene knife block, and I am happy that
usenet keeps all the others at a distance.

On Mar 2, 2:24 pm, wrote:
> In discussions at Ambrosi Brothers Restaurant Supply (The Wustof,
> Henkel, Kershaw/Kai Shun, Victornox, Dexter professional food supply
> retailer) we all agree that poly cutting boards are less harmful to a
> knife's edge than wood. Does anyone make a large scale poly storage
> block? In addition to treating the knives better, a poly block would
> be easier to clean properly. I'm sure these blocks could be colored
> something other than translucent white.
>
> Barring a poly block being available, does any block maker have a
> block with poly strip inserts on the bottom edge of each slot? You
> couldn't put this block in the dishwasher, but at least it would
> protect the knife edge. Thanks

wrote:
>
Actually the high end cutlery retailer ...snip

blah, blah. Bite me, poly boi.

--
Dave
www.davebbq.com

"Dave Bugg" wrote:
> wrote:
>
> *Actually the high end cutlery retailer ...snip
>
> blah, blah. Bite me, poly boi.

Actually if the low IQ verbose gibberish meister moron knew how to
spell correctly there'd be no problem finding polyethylene knife
blocks.

http://tinyurl.com/2fyj3x


http://www.agrussell.com/accessories...ing_board.html

Sheldon

This looks poly.
www1.macys.com/catalog/product/index.ognc?ID=142823&CategoryID=7673

If the dealer can't find one and he has a market for it, he can
contract it out to a manufacturer.

Dick