Photos Creative Knife Storage ?

[roaduck]

I have a tiny 12` x 9` kitch so I had to improvise with a 10" vase and a pair of jeans.
The long denim thing is a 15" blade commercial cheese slicer that is over two foot in total so I had to protect it and disguise it a bit !
I`m looking for blade guards / saya`s for the three chunky ugly santoku`s haha !

 

[Dr. Rayeye]

Very creative! In my kitchen, knives I use most must be grabbable--so I have a magnetic strip on the refrigerator, and two other space saving structures I can move around. I hide the knives i never use, but haven't yet discarded, in my morgue--a drawer I seldom open.

 

[roaduck]

Thank You - I thought the vase was unusual and pretty . I have no room anywhere Dr. Rayeye - a lot of my knives are big, heavy and non-magnetic plus I have no wall space, no drawer space and no bench space so now me and the missus have to stop collecting knives and scissors - We have far too many.
I just got some cutlery knives I`ve been looking for for forty years and gone a bit mad on shaving tackle so now I have plenty of everything.
I have a kitchen drawer that`s chocka and very untidy but if you tidy it - everything doesn`t fit - I`ve tried and given up - it`s got loads of old scissors and knives in it that would be more than good enough for most people

 

[BDubbs]

Doesn’t really count as creative I guess, just a wall next to the cabinets where I could hang a bar for the ones that get the most use. We have a pretty small kitchen by US standards so wall space is at a premium.

 

[roaduck]

Lovely knives there BDubbs - looks like 3 Swiss Victorinox fibrox - 8"chefs , 4" utility and 3" paring , a 5 inch Japanese Global, 8" German ? bread knife, 8" chefs and 7" santoku , 10" German Meridian Elite on the wall if I`m not mistaken - all excellent workhorses.
You must be an avid home cook or chef because they are not knife sets, they`re carefully chosen and assembled.

 

[BDubbs]

Lovely knives there BDubbs - looks like 3 Swiss Victorinox fibrox - 8"chefs , 4" utility and 3" paring , a 5 inch Japanese Global, 8" German ? bread knife, 8" chefs and 7" santoku , 10" German Meridian Elite on the wall if I`m not mistaken - all excellent workhorses.
You must be an avid home cook or chef because they are not knife sets, they`re carefully chosen and assembled.

Thanks! I have what some outside this forum would call a “knife problem”. Almost right on sizes the fibrox are 6 and 5 and the Global is a 6, perspective of the camera skewed them a bit. I’m a huge fan of Victorinox and Messermeister. All the wood handles are Messermeister, mostly walnut with the santoku being olive…but I also really like the global. My wife sticks to the Victorinox because the wood handles require more care. I try and rotate depending on what I’m doing, I’d be hard pressed to pick a favorite.

 

[Landshark99]

 

[Landshark99]

 

[Dr. Rayeye]

Really nice solutions--I prefer the magnetic one. Can you identify the five knives?

 

[Landshark99]

left to right Blazen Honesuki SG2 steel, Carter SFGZ Funayuki-bocho White #1, Carter High Grade Nakiri-bocho White #1, Not sure which Usuba that is, I have since this image was taken put a Shigefusa Suminagashi Nakiri in that spot, Haslinger BG-42

 

[Dr. Rayeye]

Thanks. That's a very interesting group of knives. What types of food prep do you do with them? My magnetic strip holds diverse grabable knives that I use right now--newest one being a Robert Herder 9" double bevel serrated bread knife: slicing lots of artisan loafs.

 

[Landshark99]

Admittedly I own way too many knives, so I like to mix up which ones I use. Petty much prep everything for cooking at home, tend to cook Italian, Spanish, Mexican, Peruvian ,Caribbean, Japanese, Thai, Indian, BBQ etc.

 

[RokJok]

Admittedly I own way too many knives, so I like to mix up which ones I use. Petty much prep everything for cooking at home, tend to cook Italian, Spanish, Mexican, Peruvian ,Caribbean, Japanese, Thai, Indian, BBQ etc.

Sounds like I should be eatin' dinner at *your* house. The vittles here aren't nearly so diverse. Plenty of times it feels more like assembly and less like cooking.

Worst part is that I often don't start meal prep until I'm halfway hungry or more. Then in my hurry to get food in me I forget to spice & season the food much beyond salt & pepper. So my expansive cache of spices & dried herbs isn't dwindling very fast, as it should.

And to throw a little fodder on the storage theme of this thread, the mag bar shown has about $2 worth of thrift store knives on it. The holey knife gets sharp enough, being 0.05" (1.25mm) at the spine. The bar will eventually get hung on the side of an upper cabinet that forms the sink alcove in my kitchen.

 

[Dr. Rayeye]

Admittedly I own way too many knives, so I like to mix up which ones I use. Petty much prep everything for cooking at home, tend to cook Italian, Spanish, Mexican, Peruvian ,Caribbean, Japanese, Thai, Indian, BBQ etc.

I eat out for most of the styles you mention, but stick to Italian, French, Swedish, British, and backwoods American. I try to keep my batterie of grabbable knives to about 7, but a whole testbed of comparison knives that allows me to explore cultural fusion.