Knife storage - Page 2

pakmat · 11-07-2008, 22:14

It would be easy to get a little canvas and some stiffener. Lay your knives out on the canvas and make a little roll up case. You know the kind like a wrench roll or tool roll. Use th stiffener to protect the knives and canvas, binding tape the edges and off you go.
I have equiped both the RV and sailboat with a set of cheap cooking tools, in drawers or in a block . But I travel with my nice set in a canvas roll.
You could make it out of oilskin too. Or silicon impregnated cloth. If it was food grade.

cooper · 12-07-2008, 03:27

You can buy very cheap, Chinese cleavers. The blade area is about 200mm long. They are made of a quite thin material and poor quality stainless. Combined with an old type discs and handle sharpener, they can be kept so sharp that you do not put them in the sink when washing up. You really dont need any other sharp knives with one of these. This means having only one to keep "locked down". Like so many stainless knives, they are prone to rusting ! I have found that because I only use the one, unless I leave the boat for an extended period of time it is never a problem. The beautifully made "mundial" brand or similar, chefs knives (of which I have) are made of a quality thick stainless material. The cheapo cleaver with a wipe through the sharpener, ( something that would be sacrilegious to a good quality knife) before cooking will slice through soft tomatoe with the smallest of hand movements. For fine cutting you hold over the top of the cleaver, roughly in the middle of the blade. For dicing or trimming meat, by the handle. For herbs, garlic or all the wonderful "adds" (like citrus peels or what ever is local) you also hold over the top of the blade but use a rocking motion like the Italian "Lunar" style knives. For crunchy stuff, like nuts after you have practiced a little, you can place a T towel over your hands. Rock...push to the centre...rock...push to the centre...have a look. Push whats on the blade off, one side of one finger, from the handle down and forwards. Slightest backwards and you will change the meat contents of your dish! Holding in place...easy....super cheap knife...if it dosnt already have a hole in it ..drill one! A single stainless bolt sticking out, with a butterfly nut.....(stainless) ...you want some one pot gourmet recipes ; )...........

Harriet · 12-07-2008, 05:01

We mounted a magnetic strip on the inside of the cabinet door below the galley sink. The knives have never come loose in heavy seas, and it keeps them neat. I'm not a big fan of having lots of stuff on the countertops, even though the cat does not require much stowing before heading out. That eliminated the knife block idea for us. This is the second boat on which we have used a magnetic strip for knives, and it just works for us.

12-07-2008, 03:27	#17
cooper Registered User Join Date: Nov 2006 Location: Back of the Dandenongs, Australia Posts: 909 Images: 6	You can buy very cheap, Chinese cleavers. The blade area is about 200mm long. They are made of a quite thin material and poor quality stainless. Combined with an old type discs and handle sharpener, they can be kept so sharp that you do not put them in the sink when washing up. You really dont need any other sharp knives with one of these. This means having only one to keep "locked down". Like so many stainless knives, they are prone to rusting ! I have found that because I only use the one, unless I leave the boat for an extended period of time it is never a problem. The beautifully made "mundial" brand or similar, chefs knives (of which I have) are made of a quality thick stainless material. The cheapo cleaver with a wipe through the sharpener, ( something that would be sacrilegious to a good quality knife) before cooking will slice through soft tomatoe with the smallest of hand movements. For fine cutting you hold over the top of the cleaver, roughly in the middle of the blade. For dicing or trimming meat, by the handle. For herbs, garlic or all the wonderful "adds" (like citrus peels or what ever is local) you also hold over the top of the blade but use a rocking motion like the Italian "Lunar" style knives. For crunchy stuff, like nuts after you have practiced a little, you can place a T towel over your hands. Rock...push to the centre...rock...push to the centre...have a look. Push whats on the blade off, one side of one finger, from the handle down and forwards. Slightest backwards and you will change the meat contents of your dish! Holding in place...easy....super cheap knife...if it dosnt already have a hole in it ..drill one! A single stainless bolt sticking out, with a butterfly nut.....(stainless) ...you want some one pot gourmet recipes ; )........... __________________ One ferro 30 on the water, one steel 38 on the land, .........not a lot of time.....

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11-07-2008, 22:14	#16
pakmat Registered User Join Date: Jul 2008 Posts: 25	It would be easy to get a little canvas and some stiffener. Lay your knives out on the canvas and make a little roll up case. You know the kind like a wrench roll or tool roll. Use th stiffener to protect the knives and canvas, binding tape the edges and off you go. I have equiped both the RV and sailboat with a set of cheap cooking tools, in drawers or in a block . But I travel with my nice set in a canvas roll. You could make it out of oilskin too. Or silicon impregnated cloth. If it was food grade.

12-07-2008, 05:01	#18
Harriet Registered User Join Date: May 2003 Location: Caribbean Boat: 2004 Manta 42 - Perseverance Posts: 279	We mounted a magnetic strip on the inside of the cabinet door below the galley sink. The knives have never come loose in heavy seas, and it keeps them neat. I'm not a big fan of having lots of stuff on the countertops, even though the cat does not require much stowing before heading out. That eliminated the knife block idea for us. This is the second boat on which we have used a magnetic strip for knives, and it just works for us.