> Carbon steel does hold an edge much longer but I don't think they're > legal in NYC restaurants anymore.
Fortunately I do not live in, nor do I cook for an NYC restaurant! > They stopped making them in the > 80's. They who? the restaurants? > The German steel knives hold an edge much longer than other stainless > brands. Yes, that is true, but most are so flimsy too... and the balance is all whacky on the henkels I have owned. > Once it's lost you have need a stone to get it back. Yes. > Carbon steel you can almost get the edge back with a steel because the metal > is so soft. I whack the blade against the steel every couple of weeks. keeps it nice and sharp! will -- "If my life weren't funny, it would just be true; and that would just be unacceptable." - Carrie Fisher ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~| Message: http://www.houseoffusion.com/lists.cfm/link=i:5:196182 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
