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|    rec.knives    |    Anything that goes cut or has an edge    |    28,028 messages    |
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|    Message 26,252 of 28,028    |
|    Chilla to deowll    |
|    Re: "good" knives in the kitchen    |
|    09 Jan 10 19:07:00    |
      From: charlesanderson@optushome.com.au              deowll wrote:                     > Not sure why you listed some of them. I supect you didn't read them. ?8^)                     Mainly for supporting the micro edge bending, and or stating that a       steel straightens that micro edge.                     > I'm not trying to convince you to sharpen your knives my way. Use what       > ever works for you and makes you happy.                     You know it's a matter of sweating the small stuff. I sometimes get       carried away and forget more important things.              What I'll do in the future is is make a statement, back it up, and that       will be the end of my statements.              That way people can decide for themselves.              What I'm more concerned with is people treating their knives well, that       way if I do a sharpening job for them, I can charge them less (as I wont       have to spend as much time).              Some of the knives I get have been really abused.                     Regards Charles              --- SoupGate-Win32 v1.05        * Origin: you cannot sedate... all the things you hate (1:229/2)    |
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