dlg@philabs.UUCP (Deryl Gaier) (09/21/83)
m too much yet, and I haven't sharpened them at all). My question however is that everytime I go to use them they leave a slight metalic taste in the food that I use them on, even after repeated washings. Is there some way to get rid of this taste? They appear to be relatively good knives except for this one drawback.
knight@rlgvax.UUCP (10/07/83)
No, stainless steel knives are *not* harder than carbon steel. Carbon
steel holds an edge much better than stainless, but is subject to
corrosion with use. Stainless stays clean n' shiny, but you can bend
stainless steel knives if they haven't been alloyed with something to
make them harder. Very few "stainless steel" knives nowadays are
purely stainless, though, and so should hold up well enough for most
purposes. It's probably best, however, to go with a knife that is
advertised and backed by the company as "high carbon stainless" (i.e.,
the best of both worlds).
Steve Knight
{seismo,allegra}!rlgvax!knight
P.S. Source for the above is job training info from when I was driven
to selling knives a couple years ago--but maybe I'm just passing on the
propaganda with which I was indoctrinated...scotth@tekmdp.UUCP (10/09/83)
Stainless steel is *very* hard steel, and for that reason is also very hard to sharpen. Almost impossible to get a good edge on stainless knives at home. -- Scott Herzinger ...tektronix!tekmdp!scotth
ed@unisoft.UUCP (10/13/83)
The current issue (I just received it, so it must be the October issue) of Consumer Reports has an article on kitchen knives. I haven't read it yet, but generally I find their information about objective things (like caring for hard goods) to be valuable. Ed Gould ucbvax!mtxinu!ed