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From: scotth@tekmdp.UUCP
Newsgroups: net.cooks
Subject: Re: Carbon steel knives question
Message-ID: <2288@tekmdp.UUCP>
Date: Sun, 9-Oct-83 12:33:44 EDT
Article-I.D.: tekmdp.2288
Posted: Sun Oct  9 12:33:44 1983
Date-Received: Wed, 12-Oct-83 23:08:22 EDT
References: umcp-cs.3009
Lines: 6

Stainless steel is *very* hard steel, and for that reason is also
very hard to sharpen.  Almost impossible to get a good edge on stainless
knives at home.
 
 -- Scott Herzinger
 ...tektronix!tekmdp!scotth