Knife Stories and Recommendations to Buy Hand Made Damascus Knives For Sale

Today I would like to introduce our knife collection, i.e. the knives that my husband and I use in the kitchen almost every day, the essential kitchen helpers . Of course there are other (special) knives in our household, but that would go beyond the scope here if I were to write about these as well. I would also like to make a recommendation for three of our knives , because I think they are very good myself. Especially I look for hand made Damascus knives for sale.

Our kitchen is very small, but very well organized ( should they be, because they hold is so small). Normally I would attach the male connector to the wall above the work surface, but this is not possible with us for reasons of space. That’s why, standing at the cutting board, you just have to turn around for a moment if you need a knife – and there they are, all the knives that are important to us, in the specially designed gap in the shelf →

From right to left:

  1. Damascus steel knife (partnership link)
  2. Paring knife
  3. Small serrated knife aka “tomato knife”
  4. Knife with a hollow cut (from Global) (partnership link)
  5. the little sharp knife
  6. Paring knife
  7. no knife, but a spoon and fork
  8. Bread knife (from Wüsthof) (partnership link)

Ad 1: Damascus steel knife (aka knife No. 1)

When I moved out of my parents’ apartment a long time ago, my mother gave me a pots and pans set and a large kitchen knife – almost to start my own household. This original pull-out knife was a large knife with a plastic handle in which the blade is simply inserted (without rivets). I loved this knife because, despite its size, it had a rather thin back, and so it was very suitable for cutting all kinds of vegetables. Not only was it easy to chop onions, it also made it easy to split a large pumpkin with this knife.

But after about 17 years of daily use, this knife has given up its ghost – namely … when cutting tofu, seriously! B eim tofu-cutting, you may not believe it, the blade is simply broken off from the handle, and I’m still happy that the action cutting is not happening at a more daring!

At the time of the self-destruction of my kitchen knife (because the use of external force can be ruled out with a high degree of certainty), experience has already taught me that I don’t just replace things with something new that are somehow still halfway usable . So I figured that when the time had come for a new knife, then maybe, for a change, I should get something decent .

I sat down for a moment and did the math: the old knife probably cost around 20 euros and I used it almost every day for about 17 years. 20 euros divided by 6205 days (I’ve just ignored the leap years) results in a daily average of … 0.3223207091056 cents per day. The old cheap knife has served me well for so long (in retrospect I would say it worked soso-lala), now it was simply time for something new, something for eternity . And for a bit of eternity I was unwitting at the time, ready … to spend 60 euros! 

So I got 60 euros from the bank and got up – and I found myself in a shop in Vienna’s 10th district (unfortunately the shop no longer exists today). An elderly man has served me, and I still suspect that he was actually retired, and that he only therefore was still in business because selling was so much fun to him. I told him I needed a new knife – one that has both a thin back and can split big pumpkins. The seller immediately took my current knife out of a drawer under the counter and showed me how sharp it is by cutting off a small piece of skin from the heel of his hand, no joke!

While I was still wondering how many customers the palm of his hand can handle each day, he immediately told me the price for the knife: 175 euros (that was around 2005)! I took a quick swallow and thought about my 60 euros in my wallet. Then I briefly checked again how much it would cost me per day if I were to use this knife for the next 20 years. Of course, I didn’t get the precise figure of 2.3972602739726 cents per day when doing mental arithmetic, but after I smoked about 1 pack of cigarettes a day at that time, the decision had already been made: if I can afford the cigarettes, then this wonderful knife (of course, such a comparison makes absolutely no sense, but if you have fallen in love with something spontaneously, like I did with this knife, then there is no longer any meaningfulness). And to this day I haven’t regretted this purchase for a single moment!

If someone is interested in this knife and can not (!) Find it in a local knife shop, there is a partnership link here : it is called KAI Shun, it is made of Damascus steel with 32 layers, the blade is 20 cm long, the handle is made of wood – and I think it’s just wonderful!

Ad 2: paring knife

At one point my husband discovered that he was using knife no. 1 can’t cut so well, the curved blade bothered him somehow. This time we ended up at the Messerkönig in Vienna’s 15th district – and I want to do unpaid advertising for this business right away, because … they are just great – I’ll come back to that later! We asked the Messerkönig for a “paring knife in the middle price range” – and so we bought this paring knife with a straight blade, made by the Messerkönig himself. So while I’m with knife no. 1 cut, my husband was also happy about “his” paring knife.

Ad 3: Small serrated knife aka “tomato knife” 

When shopping for a paring knife at Messerkönig , we noticed that we generally lack a small serrated knife in our range of knives, and so we quickly remedied this shortcoming. We mainly use this little serrated knife for cutting tomatoes, because you can easily cut the skin of the tomatoes with the teeth without slipping off!

Ad 4: Knife with a fluted edge

Fluted means that the knife has oval recesses on both sides of the blade so that the cut can be separated from the blade more easily. For years I flirted with a knife like this, but I was never sure how big the difference to a normally sharpened knife really is. One can go hard with a potato into a store and say you want it now test times (you can probably already do, but I would have been just too embarrassing). But one day luck was on my side and I saw exactly this knife at a trade fair – next to it was various vegetables for testing, and after I tested the knife a little with this test vegetable, I was immediately convinced by this knife. It is not really the case that the cut vegetables simply fall off the blade by themselves, but they actually stick to the blade much less intensely than it would with a normally sharpened knife.

This knife has now become my favorite knife when it comes to cutting vegetables. The knife no. 1 is now mostly only used when I really need a large, sharp knife – to remove a stalk, for example, or to split a pumpkin or watermelon, etc.

And as above: If someone is interested in this knife and can not find it in a local knife shop (!), There is a partnership link here : The knife is from Global, it has a 18 cm long blade.

Ad 5: the small, sharp knife

The small, sharp knife comes from my grandmother, who gave me this knife when she was still alive. I don’t know exactly how old it actually is now, but when I got it (~ 1990?) The handle was pretty much worn out. I used it almost every day for years myself, and at some point the wooden handle near the blade became quite rotten. But since it lies so perfectly in my hand and the knife also has a sentimental value to me, I thought it would be worth trying to see if it could also be repaired.

And here comes again diameter king into play: the knife has the knife king a perfectly adapted to the blade brand-new wooden handle getting and myself that I’ve often times the tip the timber engage with furniture polish can so I’m more a pleasure it. As I said, I like doing this unpaid advertising because I enjoy this repair! Among other things, we also bought the magnetic wooden strip for the knives from the Knife King, because they explained to us why in this case wood is better than metal:because you cannot dull the knife when you pull it away from the bar. The metal of the knife is still harder than the wood of the bar, so that makes sense.

Ad 6: paring knife

We bought the tournament knife on holiday in a supermarket in Spain, and since then it has simply been part of our range of knives: my husband often uses it to cut fruit, I use it less often myself because I have my little sharp knife – unless It just occurred to me that I would like to carve vegetables into special shapes, but that rarely happens.

Ad 7: spoon and fork

The spoon and fork both come from my grandmother’s possession, who is perhaps also called that because she owned such large spoons and forks and knives (?) – and now I am imagining a culinary version of Little Red Riding Hood: ” Grandmother, why do you have such big spoons and forks and knives ” ? But seriously, when cooking you always need either a spoon (for example to taste) or a fork (for example to fish a single noodle out of the pot), and both are quickly at hand!

Ad 8: bread knife

As described above: if something still works halfway , then I rarely replace it, but only when it is really no longer usable. The old bread knife, which I also got from my grandmother, was pretty, but dull like anything else, and that simply increased the risk of cutting yourself. At that time I did not even know that I myself can grind a serrated blades regularly, so my husband and I decided one day, it’s time for a sharp bread knife (partnership link), in this case by the firm Wusthof. We found what we were looking for in the Golden Ball in the 4th district in Vienna (unpaid advertising), a shop in which we shop regularly and for which I also like to do unpaid advertising (“they just have everything”). It cost around 20 euros, and it simply cuts a lot better than my grandmother’s nostalgic knife, and is definitely recommended.

And if you have managed to read this article so far, you will receive a few knife instructions as a reward:

If you want to keep your knives sharp for as long as possible , you should definitely adhere to the following:

  • Do not put the knives in the dishwasher with other cutlery
  • Do not put the knives in the drip tray together with other cutlery when washing up
  • Do not put the knives in the cutlery drawer together with other cutlery

As you can see, the focus here is on “ not together with other cutlery …” – the knives simply dull faster if other metal rubs against the knives. One could almost think that there is a fundamental distancing recommendation: “There should always be a distance of at least 1 1/2 centimeters to other cutlery! ”

In order to maintain this distance , you can either use a magnetic strip (made of wood, see above), put the knives in a knife block , where they stay sharp and separate from each other, or you can come up with something else. At the beginning I simply kept my first great knife, the KAI Shun, separately in the same cardboard box that came with it when I bought it, with a cloth inside so that the beautiful new knife was also quite soft.

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