SC - Alys' Disappearing Posts

[alysk@ix.netcom.com]

I prefer the high carbon steel knifes.  They take an edge well and hold it.
Yes the blade is suppose to turn black and they do take a little extra care.
(Should not be washed in the dishwasher and need to be thoroughly dried
right after washing)but they still are my favorite even over Gerber's.

Jana

> -----Original Message-----
> From: owner-sca-cooks at ansteorra.org
> [mailto:owner-sca-cooks at ansteorra.org]On Behalf Of Morgana Abbey
> Sent: Friday, July 14, 2000 5:12 PM
> To: sca-cooks at ansteorra.org
> Subject: Re: SC - Knives
>
>
> I had the displeasure to explain to someone that when a serrated knife
> manufacturer says "never needs sharpening" that means "can never be
> sharpened."  Now if you really don't want a sharp knife....
>
> I plan on pouting at Morningstar to see if he'll make me a few good
> knives.  After all, my bodice dagger is lonely.
>
> Morgana
>
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