Re: /schools/chef

---

• To: <g*@hort.net>
• Subject: Re: [CHAT] /schools/chef
• From: &* F* <d*@pacbell.net>
• Date: Thu, 20 May 2004 19:44:05 -0700
• References: <20040520063149.A7BA4B6E7@xprdmailfe18.nwk.excite.com> <007301c43e79$781f5220$0500a8c0@home> <00d001c43e97$a5295630$6701a8c0@HAL> <013b01c43ec7$4e318a20$0500a8c0@home> <015001c43eca$101c1bd0$6701a8c0@HAL> <40AD4DAE.7040404@well.com>

They do now Jim.  Used to be it was almost impossible to sharpen stainless
but the good German and Japanese stainless takes an edge pretty well.

David Franzman
A Touch of the Tropics
www.atouchofthetropics.net
----- Original Message ----- 
From: "James R. Fisher" <garrideb@well.com>
To: <gardenchat@hort.net>
Sent: Thursday, May 20, 2004 5:30 PM
Subject: Re: [CHAT] /schools/chef


> David Franzman wrote:
> > 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]
>
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