[Sca-cooks] Sabatier knives

[Steve]

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>The main conversation at work about steels is the debate of cermanic vs.
>diamond edged vs. steel. (I haven't decided yet)
>
>Beatrix of Tanet

I own/use a diamond and a steel.  Diamond will actually take off metal
(much like a stone) while a steel steel will true the edge.  I use the
diamond for sharpening as needed but the steel much more frequently for
truing the edge.  This keeps the blade sharper longer.

AEduin, who owns Wustof-Trident, Forschner and generic restaurant grade
chef's knives
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