SC - French knife
Wajdi
wajdi at home.com
Tue Oct 31 05:00:16 PST 2000
You could work it on a buffing wheel with jeweler's rouge maybe.
Or hit it with some naval jelly if the buffer doesn't work.
Whilst on the subject of bladed acquisitions, check
http://cgi.ebay.com/aw-cgi/eBayISAPI.dll?ViewItem&item=476734859
is that a good deal, or did I get screwed?
wajdi
Seton1355 at aol.com wrote:
>
> I helped set up a Hadassah rummage sale this evening. I was lucky enough to
> get a bunch of leather & suede. (Don't know what I will do with it yet) And
> (and here's the food content) a French 12" chef's knife. full tang. The
> knife is about 40-50 yrs old. It is still sharp!! But, the sides of the
> knife are sort of yucky. Not rusty just yucky-spotty looking. How do I
> clean up the knife?
> Thanks in advace.
> Phillipa
>
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