Knife Covers

 Currently, I prefer to keep the knives that I use in a knife block, but for knives that I don't use too often or don't fit in the block, I store them in a tray placed in a drawer. I like to protect the blades with knife covers. My two favorites? Forschner's Edge-Mag and LamsonSharp's Knife Safe. 

There are several different knife storage options for the home kitchen. The knife block is a very popular way of storing your knives. Knife blocks look good and are very convenient -- perhaps too convenient. If you've got children, storing your knives in a block is a dangerous proposition. So, is using a magnetic bar mounted to the wall. For households with hands controlled by inquisitive minds, it's generally best to keep your knives tucked away in a drawer.

Improper storage in a drawer, however, can be more dangerous (to both you and the knife) than storing the knives on the counter or wall. Loose knives are an accident waiting to happen the next time you reach into your drawer without paying attention. The knives may also chip while rattling against each other as you open or close the drawer. 

Another concern about moisture that we had was that there is no airflow once the rods are placed in the block and the knives are inserted. The bottom of the rods are held together in a square plastic tray which does not allow air to flow through the device. Once a knife or two goes in, the rods are packed together really tight providing minimal airflow around the knife. Also, once two of our knives when into the block, it was so dense that sticking additional knives in became more and more difficult.

It was very nice to have the freedom of sticking knives in however we wanted and not have to worry if they'd fit or move. However, my 8-in chef's knives (which this model is supposed to accommodate) wouldn't go in all the way. The spacing between the rods was such that the knife still had about 1/4-in. of the blade uncovered.

In addition, when we pulled a knife out, tiny little black plastic flakes (sliced from the rods) came out on the knife with it. This is "normal" according to the thin sheet of paper that serves as a manual. This is also annoying since I don't like tiny black flakes in my food no matter how food-safe it is. Having to wipe down the knife or rinse it off just feels like an unnecessary hassle that I shouldn't have to go through. 

 Because my knives don't go in all the way, the rods get too tight to easily insert more than two or three knives, and plastic bits get on your sharp knives when inserting and removing blades, I can't recommend this knife block.