I intend to use every knife I buy but every knife I buy doesn’t get “used” the same. I have my preferences in knives ... the ones I reach for when I’m pressed or in a hurry. They stay in a non-rotating block in my kitchen. I have a “rotating” block that holds knives that I will use or try when I’m not so pressed for results. Generally I try to keep a knife in the rotating block for at least a month and use it whenever I can. Occasionally I will find a knife that I like so much that it will displace a knife in my non-rotating block. Most recently this happened when a med-tall Nakiri displaced a 220mm gyuto in my non rotating block. I try to use every knife I buy within a few days of receiving it. Sort of a “welcome to the family” celebration. I’ll use this occasion for a pic for the “New Knife” Forum. Then I’ll put the knife away in its original packaging to await its turn in the non rotating block. Knives that have had their turn in the non-rotating block similarly get put away in their packaging and stored. I also have a small block of knives which guests are welcome to use when they are “helping” me in the kitchen. These are generally robust stainless steel knives. They are probably the best knife my guests will have ever used ... certainly the sharpest! But not the fully reactive blades that I prefer to use myself. I also have two drawer “blocks” that containing two categories of knives. The first are the specialty knives that I need for specific purposes. Deba’s and filleting knives for filleting fish, a couple of Victorinox knives that are practically indestructible that I use for dissembling primals or when bones might be present, a couple of Wustoff’s that I use for semi frozen product and a number of cheap paring knives. The second drawer block contains “show off” knives that I use for special occasions as well as two “Kramer’s” to answer the inevitable question from guests ... “do you have a Kramer” ? As I often cook for friends I have a couple of “knife rolls”. A small roll which I always have with me when I go to friends and might be asked to assist. ... Ask Brian ... he knows how to carve a turkey ... I despise dull knives ... did I say that with enough emphasis I DESPISE DULL KNIVES! ... so I always bring my own. My ever favourite Anryu 240 Damascus Guyto, a 240 or 270 sujihiki, a honesceki, a 180 petty and a couple of cheap paring knives. I also have a large roll which I take when I am expected to cook for a larger group. It contains all of the contents that are in my small roll plus others and a couple of Wustoff’s that I can let others use who want to “help”. Again they will probably be the best knives my helpers have ever used but generally impervious to damage or at least easily repaired. Maybe 12 to 15 knives in total with the ones I use coming from my rotating block or recent exits from my permanent block. It also contains a Kramer to answer the inevitable question ... “do you have a Kramer” . It also contains “cheffy” things like disposable gloves, an armoured glove, steel, tsubaki oil, a good set of tongs and a fish scaler. So what does that leave? Well there’s a box of knives in their packing that has yet to make it to my rotating block. In addition a box of knives that has come from my rotating block but don’t reside in my drawer block or travelling rolls.
So ... in all how many knives do I have? I honestly couldn’t tell you. One thing, though, is that I don’t sell my knives or stones ... don’t get me started on that. I do give the odd knife away ... sort of “I like you so much I’ll let you adopt one of my children” ... and only with the promise that the knife will be returned to me regularly for sharpening ... AND with the promise that the gift knife will never be used on a steel “Gordon Ramsay” like leaping and thrashing the edge of the blade against the steel like a mad man .
What about speculation? As a businessman and investor I can’t help but observe that demand for craft knives is growing greater than supply. You could probably assemble the number of knife makers who can skillfully forge weld a blade in the whole world into one relatively small room. Masters who can produce a flawless water quenched honyaki’s would only require a small walk in closet. The ranks of masters are declining every year. How many Murray Carters can you name? Have you seen a picture of all of the makers at the Takefu village? .... I regularly cook for dinner parties more numerous than that. In my opinion the price of craft knives is inexorably headed upwards. In my view a knife collection is a steadily increasing asset.
Sorry for ranting about all of this but as you can see it’s one of my passions and wonderful assets. My answer to BNIB knives ... it’s not a simple question, but where else can you invest in a steadily increasing asset that gives you so much pleasure. Be clear, though, by “investing” I mean long term, I do not mean flipping.
