Sharp galley knives

[tugboat]

I intend to get a couple of proper chef's knives for the boat, but how to stow them safely? I don't want a knife block screwed to the bulkhead. Worktops are tiled so I can't just cut a slot. I seem to remember once seeing a pic where someone had made a blade cover from thin ply. Are any branded knives supplied with a proper durable blade cover? What do you folks do? Any ideas? Thanks.

 

[franky]

When I bought the really sharp knives for the galley I also bought a roll-up carrying bag for storing the knives and the sharpening steel.This lives in the galley cupboard

 

[Heigaro]

I can't remember where I got it from but I have a kitchen knife which I use on the boat which has a plastic guard on it held in place with an imbedded fridge-type magnet. I keep it in the cutlery drawer quite safely. It keeps its edge very well.

I'm going down to the boat tomorrow so I'll see if I can see a name on it. If it's any help, I'll let you know. /forums/images/graemlins/smile.gif /forums/images/graemlins/smile.gif

 

[trouville]

i just cant beleive what your asking. Just leave your knifes with the cuttlery

I have realy sharp knives which just stay where there put until needed one is a Japanees knife i found at a secondhand shop that was is realy sharp,sharp means you can cut fish and veg realy thin and make great healthy dishes

For the fat cut thicker for gastronomes cut fine

 

[Boatman]

All knifes should be sharp................. they need to cut something.

Stawage: well somewhere to hans

 

[JKay]

Victronox knives are supplied with a cover

they are the dogs danglies of knives

cheers Joe

 

[Boatman]

Disagree much better knifes available for loads less elsewhere

 

[JKay]

pray tell

And a Knife for what?

cheers Joe

 

[Boatman]

Cheap Spanish proffesional kitchen knifes from Macro have proved better than vitronox, global, Sabati... etc and at a fraction of the cost.

Whenever I get a chance I buy loads for presents and after repackageing always get asked where reciepient can buy more

 

[JKay]

As an ex butcher I am still using the same Knives from

20 years ago

they seem to be OK

/forums/images/graemlins/laugh.gif

cheers Joe

 

[Boatman]

Am not knocking them have a few myself but.................... things change so they tell me and what did they cost 20yrs ago and what does the equivalent cost today.

 

[tritonofnor]

I use a range of knives called "fusion" by Richardsons of Sheffield. These have slip on plastic covers with the fridge magnet strip in them to keep them on. they were bought quite cheaply from my local Trago mills, and live on a magnetic holder screwed to the bulkhead.

 

[cliff]

Let SHMO loose with SHARP knives - Sod that for a lark..... /forums/images/graemlins/laugh.gif
--------------------

"Artificial intelligence is no match for natural stupidity"
sailroom <span style="color:red">The place to auction your previously loved boatie bits</span>

 

[Talbot]

I had a beautiful set of very sharp kitchen knives in an ABS case, which we kept onboard and were only used in calm/alongside. Unfortunately they were stolen during last christmas break-in. I now have a set of professional sabatier knives and a diamond sharpening steel all in a canvas roll.

 

[gandy]

I bought a couple of these utility knives from Axminster. One is for fish cleaning and what he missus calls "nautical stuff", the other for galley duty. They sharpen really well. They come with a plastic sheath so can be put away without damaging the edge, or slicing your hand when you're rummaging around for something else. They're maybe a bit rougher than you're after.
http://www.axminster.co.uk/product.asp?p...le=1&jump=0

 

[trouville]

I keep mine in a mesuring jug,when i move i push a spong in to stop them moveing.I bought an as new Victorinox meat knife for just 1 euro! The more agresive looking ones cost up to 5 euros

If they get damp they will pit one lost the end as water had got into my jug cuttley holder

Victorinox must be made by many different factories as this one says "machined by Elsener Rupperswil" Im also useing a diamond sharpner with i bought in a three pack from Lidel for 3 euros, i also bought a gas detector reduced to 6 euros (from 29 i think??) just in case i retern to gas cooking

Strangly i cant get the vicorinox as sharp as some otheres the steel seems to be harder??My Japeness one is so sharp its worring to use it cuts soooo well i can cut beef filit so thin that it dosent take much chewing when served with lemon sauce

supermarkets can be very generouse i take a large chickin and pack of chops and some hamburger(very expensive when prepacked) then go along to the meat counter and ask for bones for the dog saying it only likes veal bones and meat without much fat for the cat pointing out the cats a male cat so choosey about his food!9 times out of 10 the bucher puts a pound or more good steak and two or three osso buco veal bones with lots of meat!I then put the chickin and packed meat back on the shelf just in case they think i want the meat to eat myself!!

Boil the bones to make a great base for soup and sauce cut the beef very fine and serve raw or chop it very finely and serve it with an egg! A trip to the market just before it closes for letus oinions garlic fruit and veg yesterday there was a whole tray of salad and advacardos which are best when ripe anyway!!

For lamb stew normaly the meat counter gives not the best cuts "for the cat"so i mix a strong red wine say a cote du Rhone with salt pepper chopped soft tomatoes(the type thrown away even during the market)finely chopped oinions and garlic plus a few whole cloves and a bay leaf i leave the meat to soak in that all day the as the evening gets chilly i simmer the the mix adding a spoon or two of brown sugar for about two hours adding more wine finaly letting the sauce thicken

If the meats very tough i do it in a press pot for about 20 minites then put it in a pot to simmer and the sauce thicken.Heats the boat and smells great!!Sometimes if i find some i add turnips and parsnips which i add about half an hour before its done!Great in autum/winter

 

[bobgosling]

Trouville, you need to write a cook book for yachtie liveaboards ! /forums/images/graemlins/smirk.gif

 

[sarabande]

Zen, and the Art of the Liveaboard.

More power to your elbow, every day, Trouville /forums/images/graemlins/grin.gif

 

[phanakapan]

Trouville, you are a man after my own heart- I love your posts!

 

[jimbaerselman]

You've got me thinking about knives . . .

Stainless steel versus carbon steel: Carbon steel holds a much better edge for longer, hence is popular with fishermen and better for emergency rope cutting. But you need to keep it lightly greased to prevent corrosion, and thin blades (for that exquisite thin sliced ham) are brittle.

Branded knives seem to come in three colours: saw edges, hardened edges and bullshit edges. The first two are often claimed not to need sharpening (only diamond will easily sharpen tungsten edges, and saw edges often can't be sharpened anyway). The third may give you a harder stainless, or a less easily corroded carbon steel, or just be an ordinary job hyped up with a bit of marketing jargon.

Whatever, it's worth finding out what technology is behind the knife you buy.