On 2/7/06, William Bowen wrote: > > 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?
No, the knife companies. I don't think you can buy a new one these days. > > > 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. Henkels are known for thier balance. > > 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 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~| Message: http://www.houseoffusion.com/lists.cfm/link=i:5:196199 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
