SC - Knives
BalthazarBlack at aol.com
BalthazarBlack at aol.com
Sat Jul 15 12:28:52 PDT 2000
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.
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