Drawer trays...are they alright for storage of high quality Japanese knives? Specifically, I have this Mundial tray:
My question is really directed at weather or not the blades are susceptible to bending/chipping/faster dulling by storing them edge down in a tray like this.
As a followup question, does anyone have a good knife block recommendation? Ideally something that can hold at least two 9" (preferably 10") gyuto/chef sized knives and has adequate space for a few parers, utilities, junkers, etc. Maybe something like:
I don't have the wall space for a magnet. I like to keep the "less pristine" knives in the counter block, as that's what guests (and my wife) will grab, while I'd like to keep the good stuff and lesser used items in the drawer tray.