Re: /schools/chef

---

• To: g*@hort.net
• Subject: Re: [CHAT] /schools/chef
• From: &* R* F* <g*@well.com>
• Date: Thu, 20 May 2004 20:30:38 -0400
• In-reply-to: <015001c43eca$101c1bd0$6701a8c0@HAL>
• References: <20040520063149.A7BA4B6E7@xprdmailfe18.nwk.excite.com> <007301c43e79$781f5220$0500a8c0@home> <00d001c43e97$a5295630$6701a8c0@HAL> <013b01c43ec7$4e318a20$0500a8c0@home> <015001c43eca$101c1bd0$6701a8c0@HAL>

Judy, I still love my cabon steel knives I first got them in 1978.
Unfortunately, now they don't look so good as compared to the stainless
steel knives that all the up and coming chefs use.  My wife did a neat
thing.  She made it a practice to buy a new knife for me for Christmas every
year.  I enjoyed that.

David Franzman
A Touch of the Tropics

++++++++++++++++++++++++++++++++++++++++++++++++++
David:
   Does stainless steel take as good an edge as
carbon steel ? Thanks,
-jrf
--
Jim Fisher
Vienna, Virginia USA
38.9 N 77.2 W
USDA Zone 7
Max. 105 F [40 C], Min. 5 F [-15 C]

---------------------------------------------------------------------
Support hort.net -- join the hort.net fund drive!
http://www.hort.net/funds/

• Follow-Ups:
  • Re: /schools/chef
    • From: &* F* &*

• References:
  • Re: Re: /schools
    • From: &* &*
  • Re: Re: /schools/chef
    • From: &* L* B* &*
  • Re: Re: /schools/chef
    • From: &* F* &*
  • Re: Re: /schools/chef
    • From: &* L* B* &*
  • Re: Re: /schools/chef
    • From: &* F* &*

• Prev by Date: Re: Re: Re: /schools
• Next by Date: Re: /schools
• Previous by thread: Re: Re: /schools/chef
• Next by thread: Re: /schools/chef