Saw a post here about magstrips and how you should put your knives and this is the hill I will die on. Come at me.
1) The handle will always act as a stopper 2) thin bladed knives will slip down if they are point up because the handle weighs more than the blade 3) It looks like a medieval sword rack
by BonCutieKenpo
27 Comments
MightyPitchfork
As I said on the post you’re referencing, since I am taller than the average chef, I always put my knives handle up because it is easier for me to grab them without losing a finger.
Celestial_Cowboy
I think yall are all wrong. Magnetic strips belong in your mom’s kitchen with $15 wal-mart knives too dull to harm anything.
ChefAsstastic
Tips always face up. We had a dishwasher come on for their first shift. Went to grab the broom, brushed past the knife rack, and a tip down chef knife sliced right through their finger. Seven stitches. Tip up, it never would have cut them. They can literally go right into you shoe.
Admiral_Kite
I *hate* that one heavier knife we have in our kitchen.
We have points up as a rule but that knife is *always* falling
TheLastPorkSword
And most importantly…
4. If you bump the knife next to the one you’re grabbing, and it falls, it’s falling away from your hand, not into it.
fancycar123
I worked with a dude who put the magnetic strip on the hood above the line, so your literally cooking and theres knives hanging a foot above your head.
ChefKugeo
I like having my hands 🤷🏾
grimmigerpetz
They are low, I am high, so handle up or I will die (or cut my fingers, whatever)
slikk50
Live your life man, relax.
Deep_Curve7564
Sorry chef, I just need to grab this jar of…..o feck me….I no longer appear to be able to pick anything up. Chef, could you pick up my fingers for me, I think I am about to bleeeeee….
Due to unforseen circumstances, we will have to close immediately.
flyxdvd
if one slips per chance, tips can break off tho, when you have the handle down it drops on the handle then on the flat surface. tips could still break ofc but less likely
suicidalpasta
Whatever you say, Damocles
CAPS_LOCK_OR_DIE
I think this depends entirely on the height of the mag strip. Higher mag strip, blade up. Lower mag strip, blade down.
programkira
I always see tips down when it’s in someone’s house and never see mag strips in a professional setting with my exceptionally limited exposure. At home maybe location makes the big difference but is a mag strip the best/safest way to store your knives or is a knife roll stored in a drawer better? As in safe and good for your knives
LightskinAvenger
I’m way to twitchy to be near that
86thesteaks
I think either me or people using my kitchen would be at risk of cutting themself on the portcullis of hell there when they go to reach for one of those jars or a teabag there against the wall absent-mindedly
YapperYappington69
This seems easy to grab a jar and pull your hand straight up into the knife
DrNinnuxx
Psychopath’s house. You won’t convince me otherwise.
12345NoNamesLeft
I’d put another strip on there lower.
If you pull the handle, the knife will teeter totter off the strip and point first into the wall before it comes off.
You will have thousands of point pips in the wall.
thechilecowboy
They’re upside down, chef
yeroldfatdad
IMHO put them however you want. But, IMHO again, there are too many knives on that magnet for either direction. It makes it difficult to easily grab one.
Growlersday
You wild. Tips up. Safety first, then teamwork.
The_Crass-Beagle_Act
If your mag strip is weak enough that you’re worried about knives sliding off, you have a mag strip problem not a knife orientation problem
TheMemxnto
I hate mag strips. I get it. If you are short on space. Totally understandable.
My personal process is always, clear surface, nothing excess, decide ahead of time.
All my main knives are in a knife roll that is stored in a drawer. Before every cook I decide exactly what I need for the task and get out only those things.
I just don’t need to be looking at all my knives all the time.
ranting_chef
Who the hell cares?
Tip up seems to have its merits as well as tip down if you spend enough time on this sub. Pros and cons to both depending on the individual. I’m a tip up guy. But if you think tip down is better, it’s your kitchen, Chef.
BonCutieKenpo
I keep seeing comments about knocking knives off by accident. I regularly cook black out drunk and I’ve never knocked a knife off
Muschina
I say alternate them up-down so you’re guaranteed to jab yourself every time you reach for one.
27 Comments
As I said on the post you’re referencing, since I am taller than the average chef, I always put my knives handle up because it is easier for me to grab them without losing a finger.
I think yall are all wrong. Magnetic strips belong in your mom’s kitchen with $15 wal-mart knives too dull to harm anything.
Tips always face up. We had a dishwasher come on for their first shift. Went to grab the broom, brushed past the knife rack, and a tip down chef knife sliced right through their finger. Seven stitches. Tip up, it never would have cut them. They can literally go right into you shoe.
I *hate* that one heavier knife we have in our kitchen.
We have points up as a rule but that knife is *always* falling
And most importantly…
4. If you bump the knife next to the one you’re grabbing, and it falls, it’s falling away from your hand, not into it.
I worked with a dude who put the magnetic strip on the hood above the line, so your literally cooking and theres knives hanging a foot above your head.
I like having my hands 🤷🏾
They are low, I am high, so handle up or I will die (or cut my fingers, whatever)
Live your life man, relax.
Sorry chef, I just need to grab this jar of…..o feck me….I no longer appear to be able to pick anything up.
Chef, could you pick up my fingers for me, I think I am about to bleeeeee….
Due to unforseen circumstances, we will have to close immediately.
if one slips per chance, tips can break off tho, when you have the handle down it drops on the handle then on the flat surface. tips could still break ofc but less likely
Whatever you say, Damocles
I think this depends entirely on the height of the mag strip. Higher mag strip, blade up. Lower mag strip, blade down.
I always see tips down when it’s in someone’s house and never see mag strips in a professional setting with my exceptionally limited exposure. At home maybe location makes the big difference but is a mag strip the best/safest way to store your knives or is a knife roll stored in a drawer better? As in safe and good for your knives
I’m way to twitchy to be near that
I think either me or people using my kitchen would be at risk of cutting themself on the portcullis of hell there when they go to reach for one of those jars or a teabag there against the wall absent-mindedly
This seems easy to grab a jar and pull your hand straight up into the knife
Psychopath’s house. You won’t convince me otherwise.
I’d put another strip on there lower.
If you pull the handle, the knife will teeter totter off the strip and point first into the wall before it comes off.
You will have thousands of point pips in the wall.
They’re upside down, chef
IMHO put them however you want. But, IMHO again, there are too many knives on that magnet for either direction. It makes it difficult to easily grab one.
You wild. Tips up. Safety first, then teamwork.
If your mag strip is weak enough that you’re worried about knives sliding off, you have a mag strip problem not a knife orientation problem
I hate mag strips. I get it. If you are short on space. Totally understandable.
My personal process is always, clear surface, nothing excess, decide ahead of time.
All my main knives are in a knife roll that is stored in a drawer. Before every cook I decide exactly what I need for the task and get out only those things.
I just don’t need to be looking at all my knives all the time.
Who the hell cares?
Tip up seems to have its merits as well as tip down if you spend enough time on this sub. Pros and cons to both depending on the individual. I’m a tip up guy. But if you think tip down is better, it’s your kitchen, Chef.
I keep seeing comments about knocking knives off by accident. I regularly cook black out drunk and I’ve never knocked a knife off
I say alternate them up-down so you’re guaranteed to jab yourself every time you reach for one.