Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP
Posting-Version: version B 2.10.1a 7/7/83; site rlgvax.UUCP
Path: utzoo!linus!security!genrad!decvax!harpo!eagle!mhuxi!houxm!ihnp4!zehntel!hplabs!hao!seismo!rlgvax!knight
From: knight@rlgvax.UUCP
Newsgroups: net.cooks
Subject: Re: Carbon steel knives question
Message-ID: <1256@rlgvax.UUCP>
Date: Fri, 7-Oct-83 11:11:39 EDT
Article-I.D.: rlgvax.1256
Posted: Fri Oct  7 11:11:39 1983
Date-Received: Mon, 10-Oct-83 23:14:03 EDT
References: <3009@umcp-cs.UUCP>
Organization: CCI Office Systems Group, Reston, VA
Lines: 16

No, stainless steel knives are *not* harder than carbon steel.  Carbon
steel holds an edge much better than stainless, but is subject to
corrosion with use.  Stainless stays clean n' shiny, but you can bend
stainless steel knives if they haven't been alloyed with something to
make them harder.  Very few "stainless steel" knives nowadays are
purely stainless, though, and so should hold up well enough for most
purposes.  It's probably best, however, to go with a knife that is
advertised and backed by the company as "high carbon stainless" (i.e.,
the best of both worlds).

	Steve Knight
	{seismo,allegra}!rlgvax!knight

P.S.  Source for the above is job training info from when I was driven
to selling knives a couple years ago--but maybe I'm just passing on the
propaganda with which I was indoctrinated...