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| rec.knives | Anything that goes cut or has an edge | 28,028 messages |
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| Message 26,224 of 28,028 |
| the wharf rat to charlesanderson@optushome.com.au |
| Re: "good" knives in the kitchen |
| 07 Jan 10 12:21:12 |
From: wrat@panix.com
In article <4b45cc34$0$5423$afc38c87@news.optusnet.com.au>,
Chilla wrote:
>
>The misconception that a "proper" steel sharpens a blade is quite normal.
>
Doesn't a coarse steel actually file the edge? It won't
grind a new bevel of course but it does remove metal...
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