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Posted

 

I was able to clean it up but I will be trashing or re-purposing the V-G magnetic edge guards and will order some more MeisserMeister guards.

 

Strange, I've never had that happen. The only precaution I take is with carbon steel knives, to prevent rust if moisture gets trapped in there. If the knife is going to be in the protector for more than several hours in a humid environment, I put a strip of paper towel around the knife before it goes in the protector. I just have one knife that this is ever an issue for, like when I take the knife role somewhere coastal in the summer.

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Notes from the underbelly

Posted (edited)

I've had the Meissermeisters for years and they have been in all kinds of environments, including very hot and very cold and never a problem.

 

I had a different (more expensive) type that cracked after a few months at the "hinge" as I was putting the blade in and I cut the webbing between my thumb and index finger, not bad but enough to bleed.  

 

I have some odd- length blades and bought the very long Meissermeisters and cut them to fit.  And one of the long ones almost covers the entire blade of my big Wusthof cheese knife.  Just the sharp edge of the blade is 12 3/4 inches long.

 

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Edited by andiesenji (log)
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"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett

 

Posted

I used to have a knife store in a mall near me that stocked the Meissermeisters. When they went away I bought a couple of the Victornox Blade Safes for 10" knives. They do protect the edge but I find them bulky and my old arthritic hands can have a bit of trouble undoing the latches if I am having a bad pain day.

 

I am sold enough on the Meissermeisters that I buy them on the internet rather than use what can be purchased locally.

 

My knives are stored and transported in knife rolls. I use the edge guards to keep the blades from clinking into one another and preventing the knife rolls from getting damaged.

 

As an, to me, interesting sidelight: I have a "faire nephew" who is currently in culinary school and the knife set that comes with the program he is enrolled in had Meissermeister-style edge guards on it's blades.

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Porthos Potwatcher
The Once and Future Cook

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