From: wrat@panix.com   
      
   In article ,   
   deowll  wrote:   
   >   
   >I prefer a ceramic rod for other knives. I gives a more polished edge.   
   >   
   >Each method quickly gives me the preferred edge for the way I use that   
   >blade.   
   >   
   >Each to their own.   
   >   
      
   	Yeah, I don't understand this at all :-) :-) :-)   
      
   	The butchers I've known sharpened on a stone or wheel and used   
   a smooth steel or a chantry for the constant touch ups.  I hate the edge   
   a coarse steel gives and spend a lot of time polishing the edges on my   
   cooking knives, especially the slicing and boning knives.  But even my big   
   chef's knives have a fine edge.  I find that a toothy edge tears up fine   
   work...   
      
   	Not crticizing, understand.   
      
   --- SoupGate-Win32 v1.05   
    * Origin: you cannot sedate... all the things you hate (1:229/2)