Yeah, there are some really nice higer quality knives that I've looked at. But I'm very bad and lazy. I put my knives in the dishwasher.
On 2/7/06, Sam <[EMAIL PROTECTED]> wrote: > 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. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~| Message: http://www.houseoffusion.com/lists.cfm/link=i:5:196197 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
