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|    rec.knives    |    Anything that goes cut or has an edge    |    28,028 messages    |
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|    Message 26,244 of 28,028    |
|    deowll to Chilla    |
|    Re: "good" knives in the kitchen    |
|    08 Jan 10 14:34:42    |
   
   From: deowll@gmail.com   
      
   "Chilla" wrote in message   
   news:4b46ac25$0$10731$afc38c87@news.optusnet.com.au...   
   >   
   >   
   > the wharf rat wrote:   
   >> But ALL knives eventually need to be reground, don't they??   
   >   
   > Well this one hasn't needed it yet, and it's going on 13 years... it's   
   > hideous though :-(   
   >   
   >   
   > Regards Charles   
   >   
      
   If your blade needs regrinding even after 13 years you are using it a lot   
   more than I do or you are doing a lot more damage to the knife when you   
   resharpen. My parents largely wore their favorite of my early childhood out   
   but then they used a file. I'd say fourteen years tops to very badly worn   
   with the blade getting more or less constant use. Maybe a fourth of it was   
   gone? None of the old country butcher knives started out with a wasp waist   
   but the older ones that were used constantly all grew them.   
      
   --- SoupGate-Win32 v1.05   
    * Origin: you cannot sedate... all the things you hate (1:229/2)   
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