SC - Royal declared chocolate period

[Kathleen M Hogan]

Stefan li Rous wrote, quoting Consumers' Union:
> 
> "Know the Choices: High quality fine-edge knives that need honing
> generally cut the best. But fine-edge knives that never need
> sharpening are adequate - and cheaper. Serrated knives work well
> for only a few tasks."

The fine-edged knives referred to, that supposedly never need
sharpening, are serrated. They just have smaller saw-teeth. They also do
eventually become dull, and the biggest problem is their habit of
flexing under pressure. If, say, you are splitting a semi-frozen chicken
breast, and apply a bit of pressure to do the job, the blade can flex
around a bone and cut you instead.

For casual use, slicing oranges and lemons in a bar or some such,
they're fine.

Form (and quality) follow function here, and you need to be fairly
specific about matching the tool to the function, in a case like this.

Adamantius
Østgardr, East
- -- 
Phil & Susan Troy

troy at asan.com
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