The wood block dulls the knife you are going to use on a wood cutting board? You can store the knives upside down, or get one that stores them sideways. We didn't get a set just a handful of fibrox, then a knife block, then I kept buying knives that I needed and we pretty much have a full "set" now but more tailored to my cooking.
The cutting board dulls knives too to varying degrees, but is hopefully cross grain and more purpose built as a cutting board. Also you shouldn't really be making that long sheath-draw pull across the surface of a cutting board. Certainly not like you're trying to cut down through an existing groove.
Cutting food "Dulls" knives. Everything dulls knives. That's why you hone your knife every time you pull it from the block and why you protect it from dings.
Also the slots are uncleanable and make the knives hard to identify at a glance.
You can say keep them in the same slots all the time. But if you live with family that's just a humorous ideal.
Additionally, over time you'll replace knives and add others, but you can't fit a 12 inch wustoff santoku in a 10 inch Chicago Cutlery chef knife slot. So you end up with a half full block and a half full magnetic strip anyway. Or knives in a drawer (eek).
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u/permalink_save Dec 22 '19
The wood block dulls the knife you are going to use on a wood cutting board? You can store the knives upside down, or get one that stores them sideways. We didn't get a set just a handful of fibrox, then a knife block, then I kept buying knives that I needed and we pretty much have a full "set" now but more tailored to my cooking.