SC - Question about source "All Manners of Food"

[Decker, Terry D.]

I have a knife made out of a ship that was anchored at Pearl Harbor on that
eventful day.  My uncle was stationed aboard a ship there when all the bombs
began to fall.  After he was rescued he made a knife.  The handle is
wooden...like dowling, covered with a round of steel and the steel blade was
inserted into the handle.  It works quite well after all these years and I prize
it very much, also, it can hold a fine edge.

Isabella/Dee

Kathleen M Hogan wrote:

> On Thu, 28 Jan 1999 00:24:55 -0500 Philip & Susan Troy <troy at asan.com>
> writes:
> >The Cheshire Cat wrote:
> >>
>  >not when I use my nicely sharp sabatier 6" utility knife. Or my
> >Wusthof 11" french, or my other 6" sabatier utility, or....I have even
> >successfully used a cleaver very gently
>
> I feel woefully underequipt!  My favourite knife for general kitchen use
> is an old filet knife (about 6" with a fine serrated edge) I got for
> $1.50 at a yard sale (it has no name on it).  I have a Cutco french knife
> from my sales kit (I learned one summer that I am incapable of selling
> anything other than Girl Scout Cookies) that gets used for large chopping
> jobs.  The knife I WANT is an old knife my Grandfather made for my Mother
> out of an old hacksaw blade back in the early 50's, but she says I can't
> have it til she dies.  It keeps an edge wonderfully, but takes some work
> to keep it from rusting.
>
> Caitlin nicFhionghuin
> House Oak & Thistle
>
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