[Sca-cooks] A question about knives

[Mark Hendershott]

At 04:59 PM 10/17/2004 -0700, you wrote:
>Hi!
>
>For more that 50 years, we have been using the
>Flint knives that my mother was given as a
>wedding present in 1947.  Lately, I have noticed
>that some of them have been getting a black
>stain on them, which I am assuming is wear.
>Lately, in order to save time and keep them
>clean, I have been putting them in the
>dishwasher.  Yes, the wooden handles have lost
>their finish but the wood is good quality and is
>holding up otherwise [and actually looks quite
>pretty without the finish].  However, some of the
>knives with the black stain have been taking to
>rusting after every wash.  So I have decided to
>retire them after such long use.
>
>I have taken a real liking to the Kershaw Shun
>knives and am gradually purchasing various of
>them.  The questions I have are these:
>
>1) What is a birdbeak knife and what do you do
>with it?  [And no wiseacre answers about chopping
>birdbeaks!]
>
>2) The cleaver is about $129.  How many of you
>actually use the cleaver on a regular basis?
>I have never owned one, so I am trying to decide
>whether it is worth it to spend this goodly sum
>or not.
>
>Thanks.
>
>Huette
>
>=====
>Blessed are they who can laugh at themselves for they
>shall never cease to be amused.
>
>
>

The black stain, rust and handle damage are all related to putting the 
knives in the dishwasher.  Carbon steel knives should be washed and dried 
by hand, never ever in the dishwasher.

Simon Sinneghe
Briaroak, Summits, An Tir