[net.cooks] Carbon vs. Stainless

leimkuhl@uiuccsb.UUCP (10/13/83)

#N:uiuccsb:7000008:000:330
uiuccsb!leimkuhl    Oct 12 11:50:00 1983



I'm no expert on knives and steels, but the Chicago Cutlery blades
I was given recently (made of "Chicago Special Steel" or some such name)
have proved to be the best I've ever had.  They are relatively easy to
sharpen, and have been retaining an edge for about a week of steady use.


Ben Leimkuhler
(uiucdcs!uiuccsb!leimkuhl)