SC - Blatteria... the roach

[Jeff Heilveil]

I use the one that uses ceramic rods that are set in a wooden block at the
optimum angle. I find it to be entirely satisfactory. However, the rods
*will* break when dropped. :-( 
I have had a professional job done on my big chef's knife, when someone
broke off the tip. He restored the tip and sharpened the entire knife.
Although I was tickled about having my tip back, I didn't find the "pro" job
to be significantly sharper than the edge I can get with the ceramic
sharpener. I used that knife to chop almonds for almond milk at a feast
where we didn't have a food processor a few weeks ago. It worked very well. 
(By the way, the Fiskers scissors sharpeners are ceramic, and I get good
results with them as well.)
 
Maredudd

> -----Original Message-----
> From: Philip & Susan Troy [mailto:troy at asan.com]
> Sent: Thursday, June 08, 2000 5:39 AM
> To: sca-cooks at ansteorra.org
> Subject: Re: SC - Sharpening tools (Was water bugs)
> 
> 
> CorwynWdwd at aol.com wrote:
> > 
> > I use a little plastic and metal sharpener I bought at 
> Walmart. 
<snip>