From: deowll@gmail.com   
      
   "the wharf rat"  wrote in message   
   news:hi4ja0$1p0$2@reader1.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.   
   >   
   >   
   >   
      
   If I was slicing wood for wood carving and wanted an ultra smooth surface it   
   wouldn't suit me either. A mater, spud, pepper, cabbage or meat doesn't get   
   that much respect from me. ?8^)   
      
   You have fun and do it your way.   
      
   --- SoupGate-Win32 v1.05   
    * Origin: you cannot sedate... all the things you hate (1:229/2)