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Do you let other people use your knives?

A lot of chefs are very sensitive about others using their knives.
What say you?

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  1. My short answer is a yes.

    My long answers is: It depends on at least 3 factors. First, what do you mean by use my knives? Using them in my kitchen or lending them to others? I have lent my knives, so it is enirely possible, but I only lend them to people I trust. Second, it depends who is going to use my knives. Someone with good knife skill and knowledge? Definitely. Someone with little knife skill and knowledge? Maybe yes for certain knives, and no for other knives. Third, it depends which knives. I have some knives which I am willing to lend to anyone, and I have a couple of knives which I guard more closely.

    14 Replies
    1. re: Chemicalkinetics

      So what do you do to assess knife skills? Give them a test? Give me a break!!
      Sorry, you're not "knife worthy!"

      1. re: monavano

        I can tell immediately that someone is not knife-worthy when he or she picks up a knife. I used to have a sushi bar nearby that I liked. One evening I went in to find a new guy behind the bar who clearly wasn't sure what to do with his knife. It turned out that the owner was selling the place and training this guy on the job to take over. I never went back.

        1. re: GH1618

          Oh, so someone has to handle your knife and then what? you take it out of their hands?

          1. re: monavano

            There's no one else in my kitchen except my wife, and I don't think she even wants to use my chef's knife. If she reached for it, I'd think she was going to kill me.

              1. re: GH1618

                If my wife pulled a knife from the block for the purpose of stabbing me........, she'd in all likliehood choose the wrong one for the job. ;-)

                p.s. No, I don't let other people use my knives.

                1. re: grampart

                  <she'd in all likliehood choose the wrong one for the job. ;-)>

                  That just means you have too many knives.

                  1. re: Chemicalkinetics

                    <she'd in all likliehood choose the wrong one for the job. ;-)>
                    That just means you have too many knives.

                    Probably true, but I keep telling her to use the Kabar for killin'.

          2. re: monavano

            <So what do you do to assess knife skills? Give them a test? >

            Do you even need to ask this question? Like everyone said, we can assess. If we know that they have good knife skill, then I lend them very good knife. If we know that they have bad knife skill, then I lend them not-so-great knife. If they are stranger, then I assume the worse. What is so difficult?

            I can tell by just talking to people.

              1. re: monavano

                I assume the worse for safety. If I don't know someone, then I assume they don't have the necessary lab training. It is always better to err on the side of safety (both for the knives and the person).

                It is very easy to tell if someone has the skill to handle my knives just by talking. It is easier than when I interview people for hiring -- much easier.

                1. re: Chemicalkinetics

                  Safety in the kitchen is a good thing. What is "lab training"?

                  1. re: monavano

                    I was using an analogy. I work as a scientist for my occupation. I was using it as an analogy.

                    1. re: Chemicalkinetics

                      Oh, I thought you were a cooking instructor with a lab/class.

        2. They never leave my kitchen, but I do let others use them, if I know that THEY know how to use them.

          I don't let Mom use them, she makes me cringe every time she picks up a knife. The woman has NO knife skills, and tries to cut everything with a paring knife. While holding the food item in her hand. Seriously. Everything.

          13 Replies
          1. re: DuffyH

            <if I know that THEY know how to use them. >


            <I don't let Mom use them>


            <The woman has NO knife skills>


            1. re: DuffyH

              What is it about mothers and paring knives ? She has like 15 of them. I've bought her sharp smallish chefs knives but they disappear or dull to a butter knife. She insists on using a paring knife for every task.

              She is the only one I am wary about using my knives

              1. re: C. Hamster

                My mom does that. She claims it's because of her arthritis, but I can't remember her ever using a chef's knife. She's got a drawer full of these cheap metal handled paring knives that she uses for nearly every job.

                I take good care of my chef's knife, but I have an old Oxo paring knife that I use for small jobs. I bought it at a convenience store when trapped in a hotel room during a snowstorm several years ago. It's fine for the few jobs I use it for, like cutting limes or cherry tomatoes.

                1. re: JonParker

                  Must be a generational thing? I don't recall ever seeing anything even approaching a chef's knife growing up. It was all paring knives and one carving knife. I think the carver was electric.

                  1. re: DuffyH

                    Yes, it coincides with the baby boomer generation reaching adulthood. Sur la Table was founded in 1972. I started buying kitchen stuff there in the mid 1970s, and bought my Russell chef's knife about then (although elsewhere). Things really took off in the go-go 1980s. By then, every department store had a kitchen department with lots of Henckles and Wüsthoff knives.

                    1. re: GH1618

                      You summed it up nicely with the time line. Many from the pre-baby boom generation only had a paring knife and a slicing knife. Then in the 70's many of them got knife sets free from promotions at supermarkets, banks, Green Stamps etc and if they contained a chefs knife they were seldom used. Cheap steak knives were also usually a promotional giveaway.

                      During that time period, some folks picked up quality pieces from Co's like Chicago Cutlery but the 1980's is when the high quality European knives took off.

                    2. re: DuffyH

                      indeed -- my grandmother used only a paring knife, and taught me to cook using only a paring knife, and I'm just now beginning to think that I might have reached her level.

                      I was well into my late 20s before I ever cooked with a chef's knife. It's now my go-to, but I can still cook with only a paring knife and a carving knife if need be.

                      1. re: DuffyH

                        I grew up with paring knives, a bread knife, one very sharp butcher knife and a very sharp cleaver.
                        All the 'chopping' was done with a paring knife, held in one hand and the object held in the other. It was all done with pristine exactness and excellent timing. I never knew what a potato peeler was until someone gave me one for a gift.
                        It wasn't until I was a young adult, purchasing everything I could get my hands on, from Sur la Table in the market....it was like a new era...Shirley taught me everything I now know about knife techniques and care.
                        Of course I let people I know use my knives...they're sharp but I'm assuming they're responsible adults.

                      2. re: JonParker

                        Ironically it's me with the arthritis using the 8 inch chefs knife and her with no arthritis using paring knives.

                        I once had the choice of carving a turkey with her one larger knife with the edge of a butter knife or a sort-of sharp paring knife... I chose the latter and it was like a Top Chef challenge.

                        She gives me cheap paring knives as gifts!!!

                    3. re: DuffyH

                      Again, how do you "know"? How does one figure this out? Do people with lesser knife skills have some sort of mark that I can see so I know?

                      1. re: monavano

                        As a group, we rotate who's house the get together is at and everybody brings something which usually needs a little finishing.This often leads to using the host's knives, the condition of which is a pretty good indication of their knife skills.

                        While not cheap, all of my knives can easily be replaced and I have an Edge Pro to clean them up. My major concern is handing a friend who is NOT used to razor sharp knives a tool that with one slip will take a finger tip off.

                        My sister in law has dull knives, including old dull serrated steak knives. She gave herself a nice cut cleaning one of my sharp straight edge steak knives. I would hate to think how bad it would have been if it were one of my chefs knives.

                      2. re: DuffyH

                        That was my mom. On all counts. I don't think she EVER sharpened a knife. A decent home cook, but very, shall we say, "rustic." If I said anything, she thought I was being snobby.

                      3. Generally, I let guests use my knives, though I'm more touchy about my main chefs knife since it's extremely thin and not stainless.

                        Also of note, my MIL has wrecked my paring knife a few times (also carbon) using it to... i have no idea... open boxes or dig holes or cut rocks or something. So I try to leave my cheaper forschner paring knife out more prominently when she's around.

                        And several people have cut themselves using my knives. Usually while cleaning em or bumping into them after putting em down. A lot of people just aren't used to handling knives that are actually sharp.

                        ETA: handing a guest who offers to help and doesn't know what they're getting into my large CCK Chinese cleaver... hilarious.

                        6 Replies
                        1. re: cowboyardee

                          <And several people have cut themselves using my knives. Usually while cleaning em or bumping into them after putting em down. A lot of people just aren't used to handling knives that are actually sharp.>

                          I don't cut myself anymore, but when I got my first sharp knives (the Tojiro DP and CCK), I would occasionally nick myself. Like you said, I didn't cut myself while I was using them. I cut myself when I wasn't using them -- like cleaning or bumping into them while they were resting on the cutting board.

                          1. re: Chemicalkinetics

                            <I don't cut myself anymore, but when I got my first sharp knives... I would occasionally nick myself. >

                            Same here. It's weird, since now I'm pretty cavalier about touching the edges on my knives and it doesn't feel (to me) as though I'm being especially cautious around them. Probably just cause I've spent so much time sharpening and testing edges. You sort of stop noticing all the little habits that keep you from getting cut, while guests often seem very cautious around sharp knives while they're using em and then still manage to get cut as soon as the prep is done.

                            1. re: cowboyardee

                              I don't cut myself very often any more, but hooboy, when I do, it's a doozie.

                              I do forewarn folks who use my knives that I keep them murderously sharp, and there are some who will simply decide not to touch them.

                              My other grandmother (not the one who taught me to cook) had an entire drawer full of "knives" that weren't sharp enough to cut melted butter. I cut myself regularly at her house trying to hack something into usable pieces. She was afraid of *my* knives, too.

                              1. re: sunshine842

                                One of the most important hard learned lessons with sharp knives is not carelessly tossing them on the counter. Bumping into the business end can be a major problem, especially with the back of the hand where veins are bulging just under a thin layer of skin. If a knife is put down on a counter & the edge and tip are not pointed away I will say something to a guest. If they keep it up I will hand then a dull clunker.

                                1. re: Tom34

                                  I don't know why, but for some reasons, I always place my knives on the cutting board with the edge away from me.

                                  In other words

                                  Not this:


                                  But this:


                                  Maybe I cut myself before, or maybe I am always scared. Not sure.

                                  1. re: Chemicalkinetics

                                    That's just good practice, not a matter of being "scared," I think.

                        2. Unless a visiting chef or my twin, no.

                          Now my cheap Chicago cutlery, sure. My Globals given to me by my SO, no. Just my twin. My traveling roll of Wusthof knives, chefs or my twin. No exceptions.

                          1. I have to share with my wife, it's horrifying. She has no idea how to treat a good knife. My son doesn't share well at all, I hate to use his knives and his wife won't use them, she'd rather cut with a butter knife than use one of his. Knives seem to be very polarizing.

                            1. Some of them, not if I can help it. Others, it doesn't matter. It isn't often a problem — my wife likes to use my bread knife for everything, it seems. I'd rather she didn't, as it's a family heirloom, but it seems to be none the worse for it.

                              1. Oooo...bigger topic than knives in my house. The knives are all 40 year old plus carbon knives and most of the pans are that vintage tin lined heavy copper or well seasoned steel. My family knows how to use and care for them, but no one else seems to. Fortunately they are all afraid of my ten inch chef knife. Sad to say that virtually no one I know knows that these things need to be treated right or that they are incredible. My friends probably think I am just too cheap to buy new SS stuff...which I am, but that is beside the point. But back to the original issue, how fortunate the knife I use least, the 6 inch chef, is the one guests gravitate to...

                                1. Chefs are sensitive because its their how they make a living its had to be a good chef will dull knives.

                                  Me personal it really depends on the person, I generally don't have to many people in my kitchen helping prepare food. Too many cooks in the kitchen is not usually a good thing

                                  1. In short, No. As with another poster, there is a clearly visible set of Chicago Cutlery knives in a block on the counter. They are well sharpened and available for anyone to use. My knives are in a separate block in a drawer and are for my use only. Should Jacques Pepin drop in some day, I'll make an exception.

                                    1. If someone was in my kitchen cooking or prepping food, I'd never deny them using any of my knives.
                                      It's insulting to treat others like children.

                                      16 Replies
                                      1. re: monavano

                                        <It's insulting to treat others like children.>

                                        True, but there are easy ways to avoid giving insult. When people offer to help, I usually assign them jobs that don't involve knife work. They need never know it's because I don't want them using my knives.

                                        1. re: DuffyH

                                          Well, just so they don't know you think they're inferior, it's all good.
                                          See, it wouldn't even OCCUR to me to treat anyone as lesser or not good enough, whether they're aware of it or not.
                                          The fact remains that your responses are so darn judgmental.
                                          Treat others as you would want to be treated. I can't imagine being such a snob about something as simple as knives.
                                          They're just knives for Pete's sake! I don't care what the name is and how much you paid for it. Get real.
                                          "hey, thanks for offering to cut the carrots, but you know what? I think your knife skills are shit, so here, fold the napkins"

                                          1. re: monavano

                                            How sharp are your knives dude?

                                            Many of us keep ours, literally, hair popping sharp. Now if you give that blade to someone that is used to using very dull blades they are going to be sloppy and are a safety hazard to themselves. Nothing spoils an event faster than a trip to the ER.

                                            I'd let someone use a stainless knife but they get a lecture and a few guided demo cuts to see what they are dealing with first unless I know they have sufficient skills.

                                            It is about personal safety not arrogance.


                                            1. re: knifesavers

                                              I'm not a dude, so there's that... Jim.

                                              1. re: monavano

                                                Sorry sometimes my SoCal grammar pops out. Watch the comedian Rob Schnieder's routine on the usage of "Dude"


                                                1. re: knifesavers

                                                  <Sorry sometimes my SoCal grammar pops out.>

                                                  That is weird. We NoCal people also use "dude" the same way as you do. :)

                                                2. re: monavano

                                                  Dude can be used for women too. Though I guess not everywhere.

                                                  Most of the people I know would not able to handle my knives. It is not about treating people like children. It is about giving people the appropriate tools.

                                                  I have many tools in my lab, which I won't be allowed to let anyone to touch them because proper training and skill are needed to operate them. Why do college students have to take classes and listen to lectures before they are allowed to use lab equipments? One mistake, and they will get hurt.

                                                  Like knifesavers (Jim) said, some of ours knives are sharp for people, and my definition of a dull knife is probably still sharper than what some people considered to be sharp.

                                                  My knife can cut through a phonebook in one stroke. I usually call my knife getting "dull" when it cannot push cut a piece of paper. Some people never even have a knife which can slice paper.

                                                  Do you know the kind of damage my knives can do if someone accidentally cut their fingers with it? Whose responsibility will it be if they get hurt? Me. My kitchen and my knives. My responsibility.




                                                    1. re: Chemicalkinetics

                                                      You still owe me a new phone book Chem. ;)


                                                      1. re: knifesavers

                                                        Ha ha ha. You have very good memory. However, like others said, "Do people still use phone books? (Don't we all use google to look up restaurants or whatnot?)"

                                                3. re: monavano

                                                  I guess I can't speak for everyone, but I get the impression you're imagining people standing over a guest as they chop a carrot and carefully assessing them before plucking the knife from their hands and telling em to sit in the corner/grab some junk knife from the drawer. At least for me, it's really not like that.

                                                  If someone wants to help in my kitchen, I grab em a knife and a cutting board. In my case, the knife I usually grab for guests is a very sharp and fairly expensive/nice chefs knife that just happens to be a little less fragile than the knife I use most often myself. I usually warn them that it's quite sharp, not to be condescending but because it seems irresponsible not to. No particular judgement is conferred. Though if it turns out that a guest is quite good with a knife, I would be more inclined to say "hey, you should also try out this one, that one, etc" because not only do I have more faith that it won't be damaged but it's also more likely that they'd be interested in trying out my collection anyway.

                                                  It's just not as sinister, controlling, or judgemental as you seem to imagine.

                                                  Incidentally, I keep around an even cheaper and deliberately dull knife specifically for my SIL. This isn't because I don't trust her but because she's scared of my other knives. Ironically, she's also the best non-professional cook that I regularly have over in my kitchen.

                                                  1. re: monavano

                                                    Inferior? Since when did a person's worth depend on their knife skills? That's a straw man, no more germane to OP's question than a character assessment based on driving skills.

                                                    Let me try to explain. I like to sail. We've had several friends over the years who've invited us sailing. Sailing is not unlike cooking. Everyone has their own procedures, their own systems for getting the job done. When invited sailing, I would ask my host if I might help. He might ask me about my skills. If I take the tiller, he'll keep an eye on me until he's satisfied I know what I'm doing. This is not at all insulting. It's good seamanship. The next time we sail together, he's likely to just hand me the tiller without a second thought.

                                                    If you'd ever seen my mother, DIL or hubs handle a knife, you'd understand why it's not a moral judgement, just a matter of safety and knowledge. Mom thinks "dice" means "rough chop", with the carrot held in one hand, the knife in the other. Would YOU want to risk your mother's fingers to sharp knives??

                                                    I let plenty of people use my knives, but only if I think they've got the basic safety skills. Believe what you like; it never occurred to me to equate someone's worth as a human with their ability to chop carrots.

                                                4. re: monavano

                                                  As Jim said, it has everything to do with safety. Most of us who are into high performance blades sharpen are knives above and beyond what folks w/o good knife skills can handle safely. Mishandle a low performance edge may mean a bandaid, doing the same with high performance edge may need a trip to the ER.

                                                  1. re: JavaBean

                                                    I can't stop thinking about A Christmas Story, "you're going to shoot your eye out!"

                                                    1. re: monavano

                                                      Funny scene, but the jist of the scene and what we are saying is to err on the side of caution. Putting a high performance knife in the hands of an inexperience user is like sending someone who can't handle the bunny slope down the expert level ski trails.

                                                      As I said below, I have knives to accommodate users with low, intermediate, and advanced knife skills. My guests are welcome to use the sharper ones, but I need to see them safely, use a duller one first.

                                                      1. re: JavaBean

                                                        Kind of like shooting sports, never a good idea to hand a novice shooter a competition pistol with a worked trigger.

                                                5. I think my spouse's knife skills are poor but I can't really do much about the fact that he is home more than I and prepares many of our meals. So, yes, he uses "our" knives. So do my kids. If I see truly dangerous behavior, using the tip to pry something, I would step in but otherwise, I figure these are tools to be used.

                                                  OK, I'll confess that I also have two newer knives "hidden" in an undisclosed kitchen location because I'd rather no one else used them but me.

                                                  1. Depends on the users' knife skills and what knife as I have knives that are more advanced than others.  In general, my old set of softer, ss euro knives are kept duller for friends and family with poor knife skills.  My wife has vg knife skills, but hates carbon steel uses mid-tier, ss j knives.  My carbons and more advanced j knives are too sharp for most to use safely, so no.

                                                    1. I have good knives that I have no problem letting other people use, but since I have found those knives left in the sink, put in the dishwasher or otherwise abused I keep my really good knives safely out of sight.

                                                      1 Reply
                                                      1. re: Coogles

                                                        That would bother me too. I'm in the habit of washing and drying my knives asap.

                                                      2. I'm not a chef. If someone wants to use one of my knives or anything else in my kitchen while I'm there, and is 16 or over, sure. I don't usually lend things out because too often I don't get them back.

                                                        1. Some knives for some tasks-Yes. My knives are sharp. All the serious tasks with serious knives are done by me. My bread knife, my chef's knife and my slicing knife are used only by myself or my son. Simple cutting/chopping with the other knives kitchen helpers can do.
                                                          I've never lent a knife to anyone.

                                                          1. My husband is forbidden from using one of my knives after he has ruined 3 different ones hacking bones with them. We've since gotten him a proper meat cleaver.

                                                            1. I give them a warning, and let them use as sharp a knife as they want to use. If they ask for the sharp knives, I also give them some instruction (don't push food around by the blade, etc.).

                                                              Never had any problems.

                                                              1. I'm glad to see others say no after finding their good knives in the sink. I caught my mother dropping one in the sink.. ever since, I make sure and hand her one of my less expensive knives which are kept sharp as well, but that I don't get offended if I see her put it in the sink or dishwasher.

                                                                1. Knives are one of the oldest technologies on the earth, but it’s amazing how many of us are ignorant about how they function.

                                                                  Some of you will chuckle, but I have a $10 chef knife in my knife block reserved for just this purpose. For guests. In my experience 9 out of 10 friends/acquaintances have no idea of how to handle a quality sharp knife. (And I live in Westchester, a fairly sophisticated locale.) They are liable to do anything with it—slice on steel or granite, or leave it lying at the bottom of the sink in a pool of water.

                                                                  No, no, NO! :)

                                                                  1. yes i do but if you use it improperly i will make you take it get sharpened and not with a machine but by someone with whetstone...

                                                                    1 Reply
                                                                    1. re: johnny101golf

                                                                      Funny. . .although I've found it's more the expertise and experience of the operator than the equipment. There are so-so manual sharpening services and so-so power sharpening services. Although a machine can do much more damage much more quickly than a whetstone. . . :)

                                                                    2. Only if they pay them as much respect as I do. Which is not very many people and not very often. But when someone really appreciates being able to use them it is worth the risk.

                                                                      2 Replies
                                                                      1. re: la2tokyo

                                                                        <Only if they pay them as much respect as I do. Which is not very many people and not very often. But when someone really appreciates being able to use them it is worth the risk.>

                                                                        At work the only person who gets to use my knives(on a regular basis) is the Chef and she was so impressed that she's going to buy the same brand,but a smaller size. I've let almost everyone else "test drive" my blades,just so the can see the difference,but after that hands off!

                                                                        1. re: la2tokyo

                                                                          <Only if they pay them as much respect as I do>

                                                                          Not many people pay knives as much respect as a sushi chef. :)

                                                                        2. The only person I will never let touch one of my knives is the "professional" who "sharpens" the knizes at Mrs. Hambone's job.

                                                                          She thought she was doing me a favor...

                                                                          10 Replies
                                                                            1. re: kitchenknifeguru

                                                                              First "good" knife I ever owned.

                                                                              I keep it as a reminder.

                                                                              1. re: hambone

                                                                                What exactly you want to be reminded of? A reminder of "my first good knife"? A reminder of "there are horrible knife sharpeners"? A reminder of "I need to sharpen knives on my own"?

                                                                                1. re: Chemicalkinetics

                                                                                  Funny... I don't know.

                                                                                  (The worst part is I do sharpen my own. Have for twenty years.)

                                                                              1. re: hambone

                                                                                The bozo was trying to do a hollow grind on it. Any reputable sharpener would never do a hollow grind on a blade that didn't already have it unless the person asked for it to be done.

                                                                                Those "sharpeners" hurt every sharpening business in the country by F'ing stufff up like this. That makes folks never take it to another one.

                                                                                I'm not sure what to call them because "competition" would be someone who sharpens well at a similar price but morons that ensure the customer will never seek a competent sharpener aren't "competition", they are a disease on the craft.

                                                                                Not even my knife but when I see those things it ticks me off


                                                                                1. re: knifesavers

                                                                                  Is it worth polishing that up in the basement with a buffing wheel?

                                                                                  1. re: hambone

                                                                                    Is that channel really deep and the scratches very coarse?

                                                                                    Using knife finishing supplies such as flap wheels, the proper belts, buffing wheels with various compounds, wet dry paper, lapping grit etc. you can minimize the look but it will still be scarred.

                                                                                    Basically this kind of repair is getting more into knife making than sharpening but it is likely fixable based on that pic but in hand it might be a different story.

                                                                                    May want to look at The American Bladesmith society and see if there is a knifemaker nearby that is willing to refinish that mess.



                                                                                    1. re: knifesavers

                                                                                      There is a baldesmith around the corner (Cut Brooklyn) but if I'm going to go see him, I might as well just buy a knife...

                                                                                      I think I'll play with it. I have the rouge and everything from other projects. See what happens. I can't make it worse.

                                                                                      Thanks Jim.

                                                                                  2. re: knifesavers

                                                                                    <I'm not sure what to call them>

                                                                                    Yeah, I don't know. What do we call bad people who make you lose business, but not by competition -- not by doing better or cheap than you. Rather by doing so much more horrible than you that, they scare the crap out of everyone.

                                                                                    Funny how human mind works. If a sharpener is slightly more expensive than you, or if he is slightly worse (but not bad) than you, then you actually can business, but if the a sharpener is so bad that he destroys knives, then customers just stop going to any sharpeners.

                                                                                2. Yes.

                                                                                  If someone offers to help in the kitchen, or out with the grill, we do not refuse them,

                                                                                  That is the 14 or so I have in our Global knife block. These are locked away in a cupboard at night, being our primary knives. I do keep one eye on my work, and the other on our guest's work, as much as I can. Nor disasters yet in many years.

                                                                                  Our big set of German butcher knives is another matter. Big, heavy, very sharp, and unforgiving. For such use it is our immediate family only. Those are locked away too.

                                                                                  1. No- I don't let them use my toothbrush either.
                                                                                    If someone wants to "help" in the kitchen---uuuuugh they can use the henkles chefs knife from the drawer... but dont touch mine

                                                                                    1 Reply
                                                                                    1. re: girloftheworld

                                                                                      Not one of mine, but this photo sums up the concern some have on the topic quite well.

                                                                                      A very expensive Global knife, broken in half, from another post.

                                                                                      I recall a similar incident in Frankfurt with a party set for a retiring engineer who, as it was well known to enjoy Tanqueray Gin.

                                                                                      The joke was that everyone gave him a large bottle as a present, and he was completely surrounded with them. The party really started moving as a few bottles were opened, G&T started flowing, which of course included our guest of honour.

                                                                                      The meal that night was Wiener Schnitizel, and our happy guest decided he would be the one to flatten the pork cuts using a very large, heavy, traditional wooden mallet.

                                                                                      Boom-clink, boom-clink, on and on it went, 20 minutes or so, until someone noticed the trim knife was missing.

                                                                                      In three pieces, the knife was then found under the large block cutting board. Oops.

                                                                                      The G&T mix was found to be at fault.

                                                                                    2. Yeah. My dad's been staying with us while the old tenant was moving out of his new place and he's used to my mom's crappy knives. He probably thinks I'm nuts every time I ask him not to use the marble cutting board or put my chef's knife in the dishwasher but there's no way I can tell him not to use it. I like him way more than the knife :)

                                                                                      1 Reply
                                                                                      1. re: Hobbert

                                                                                        <I like him way more than the knife>

                                                                                        Yes to that!

                                                                                        That's keeping things in their proper perspective.

                                                                                      2. Sure. Absolutely no problem with it if they are at my house. I've never lent them to go somewhere else. I probably would if a good friend asked.

                                                                                        1. Yes, I would let anyone use any of my knives.

                                                                                          I have no idea why anyone would ask to take my knives out of my house...to borrow them and take them to a remote location seems sort of odd (to me). That, to me, is akin to someone asking if they can borrow my television. LoL

                                                                                          Therefore, all knife use would be right there in front of me. If the knife had special qualities (unusually sharp, unusually expensive, etc), I would pass that information along and simply monitor it's use.

                                                                                          I feel it is MY responsibility to issue the correct tool for the job. If chopping through chicken bones, I wouldn't hand a nakiri to someone to complete the task. I would hand over one of my heavy cleavers. If they are slicing cucumbers, the appropriate knife would be issued.

                                                                                          To summarize...allowing someone to use my knives is no big deal. I'm going to be right there cooking with them...

                                                                                          1 Reply
                                                                                          1. re: JayL

                                                                                            <I have no idea why anyone would ask to take my knives out of my house...to borrow them and take them to a remote location seems sort of odd>

                                                                                            I lend people knives for all sort of reasons. Sometime because I got a new knives, and I like to share my joy. I did that to people I know from work, and I did this to other chowhounders for knife evaluation. Other times, I sharpened people's knives and I lent my knives to them so that they have something to use for the time being.