SC - Knives
Jeff Gedney
JGedney at dictaphone.com
Mon Jul 17 06:57:48 PDT 2000
I have a very nice set of Rogers. They hold a edge very well and the steak
knives have a half and half serated edge. BTW if you don't have a
sharpening wand or block, and you DO have china plates, the unglazed edge on
the bottom makes a perfectly good sharpening tool.
Olwen
>From: Seton1355 at aol.com
>Reply-To: sca-cooks at ansteorra.org
>To: sca-cooks at ansteorra.org
>Subject: SC - Knives
>Date: Fri, 14 Jul 2000 16:50:14 EDT
>
>Hello Everyone!
>I have started to look for some good knives for my kitchen. Can anyone
>suggest some knives that they like and why. What should I look for in a
>quality knife? serrated vs non?
>Thanks for your imput.
>Phillipa
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