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Path: utzoo!linus!decvax!harpo!floyd!clyde!ihnp4!inuxc!pur-ee!uiucdcs!uiuccsb!leimkuhl
From: leimkuhl@uiuccsb.UUCP
Newsgroups: net.cooks
Subject: Re: Carbon vs. Stainless - (nf)
Message-ID: <3203@uiucdcs.UUCP>
Date: Wed, 12-Oct-83 22:33:26 EDT
Article-I.D.: uiucdcs.3203
Posted: Wed Oct 12 22:33:26 1983
Date-Received: Fri, 14-Oct-83 00:25:25 EDT
Lines: 13

#N:uiuccsb:7000008:000:330
uiuccsb!leimkuhl    Oct 12 11:50:00 1983



I'm no expert on knives and steels, but the Chicago Cutlery blades
I was given recently (made of "Chicago Special Steel" or some such name)
have proved to be the best I've ever had.  They are relatively easy to
sharpen, and have been retaining an edge for about a week of steady use.


Ben Leimkuhler
(uiucdcs!uiuccsb!leimkuhl)