Why would a knife be illegal? - Matt
----- Original Message ----- From: "Sam" <[EMAIL PROTECTED]> To: "CF-Community" <[email protected]> Sent: Tuesday, February 07, 2006 3:32 PM Subject: Re: Kitchen gadgets > 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:5:196162 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=11502.10531.5 Donations & Support: http://www.houseoffusion.com/tiny.cfm/54
