From: charlesanderson@optushome.com.au   
      
   deowll wrote:   
      
   >   
   > "Chilla"  wrote in message   
   > news:4b4661b8$0$6094$afc38c87@news.optusnet.com.au...   
   >> Lol, Mrs. Marjie, was using her skillet as a steel :-D  She must have   
   >> treated her knives with great care and I bet they were quality knives   
   >> also.   
   >>   
   >   
   > Charles that knife was bought cheap most likely about 1950 for a few   
   > dollars when the school building was built and the county bought what   
   > they needed for a kitchen for as little as possible.   
   > I'm guessing old hickory or something very similar as to quality. It had   
   > wood scale handles.   
      
   Ah there you go, chances are that a cheap knife made in the 50's would   
   be better than a lot of knives today.   
      
      
   > Well steeling certainly works great for me and has ever since I started   
   > using it for large knives of a certain kind.   
      
   I actually like people like you, that know how to treat a knife well.   
      
   Makes my life a lot easier.   
      
      
   > What abrasion against ceramic rods does is obvious.  You need to wash   
   > off the fine particles of steel left on the ceramic occasionally. That   
   > is abrasion happens but at a much finer level  than against a butcher   
   > steel. The only reason for the v is because some people can't hold a   
   > consistent angle.   
      
   What I was wondering about was that micro edge, whether you've need to   
   use a steel after using a ceramic "V" setup.   
      
   When you sharpen normally you usually bend that micro edge one way or   
   another.   
      
   Anyone have a link to a microscopic edge after using a ceramic "V"?   
      
      
   Regards Charles   
      
   --- SoupGate-Win32 v1.05   
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