Where and how do you keep your knives? In a block, on a magnet, in a drawer, or...?
Currently outfitting a small kitchen and considering where to place these everday tools.
I mostly use a 6" Sabatier (the primary workhorse), 7" Santoku and 8" Chef, both branded Calphalon-Chinese made, and a razor sharp German paring knife. The ones I will eventually be replacing are no-name ones for bread, carving, and a cleaver.
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