global knives questions 179

If it says not to use on one edge knives, then it won't. I can use it for scissors with great care, but then the price of a mistake is not so high. I use it too for my rose pruners. I don't know those knives. They may be wonderful. I'm just sick of stainless knives. I can never get a really keen edge and never can keep the edge I do get. The knife man said modern home cooks want everything to go into the dishwasher and the EU requires restaurant knives to go into the dishwasher, and therefore no one makes commercial high carbon steel knives anymore. The exceptions are this Japanese company and a Finn who handmakes kitchen knives, although he specializes in hunting knives. One of his is next. They only had an 8" in the shop and I want a 10" which they will order. I keep thinking what a pleasure it is to go to a shop that, tiny as it is, is filled only with things that cut and manned by father and son who have dealt with this subject exclusively for generations. I know people who have closets bigger than that shop. I wash and dry my knives as they are used and put them back on the magnetic rack. When I go out to cook they are rolled in tea towels and carted along. It was driving me crazy not to get what I like because dishwashers ruin them.