SC - Knives

[Olwen the Odd]

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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