SC - hemp recipes from Maister Hanns 1460

[Thomas Gloning]

In a message dated 7/14/00 6:37:57 PM Pacific Daylight Time, 
vikinglord at worldnet.att.net writes:

> 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.

I have to disagree with this.  High carbon knives do take an edge well, but 
they do not keep it (at least during professional use).  The reason they take 
an edge so well is that the metal is softer than stainless, and therefore 
loses the edge faster, too.

Just my personal experience.  I'm sure Atar will correct me on the 
Rockwellian stuff...

Balthazar of Blackmoor

In the mornin' I go walking, 'cause it helps the hurtin' soften.  I've seen a 
lot of places, 'cause I miss her very often.