Carbon steel does hold an edge much longer but I don't think they're legal in NYC restaurants anymore. They stopped making them in the 80's. The German steel knives hold an edge much longer than other stainless brands. Once it's lost you have need a stone to get it back. Carbon steel you can almost get the edge back with a steel because the metal is so soft.
On 2/7/06, William Bowen wrote: > Wusthof! Bah! > Henkel! Bah! > > I have a no name chef's knife made in China, carbon steel blade, holds > an edge better than any knife I've ever owned (I've owned Henkels and > Wusthofs and a bunch of other blades). I am very difficult on knives, > I don't use them for anything other than their intended purpose, but > I seem to go through blades very quickly. > > I've had my current knife for just about a year now and I couldn't be > happier with it. It has a bamboo handle and is very well balanced, > which come to think of it, is probably the main reason I like it so > much. Balance really is key. > > i currently use this knife for all sorts of tasks: slicing meat > (cooked and uncooked), slicing and dicing vegetables, chopping garlic, > mincing onions and lot's of other general knife tasks that I used to > use any number of blades for. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~| Message: http://www.houseoffusion.com/lists.cfm/link=i:5:196161 Archives: http://www.houseoffusion.com/cf_lists/threads.cfm/5 Subscription: http://www.houseoffusion.com/lists.cfm/link=s:5 Unsubscribe: http://www.houseoffusion.com/cf_lists/unsubscribe.cfm?user=89.70.5 Donations & Support: http://www.houseoffusion.com/tiny.cfm/54
