scotth@tekmdp.UUCP (Scott Herzinger) (10/12/83)
Sorry my last submission got chopped. It also included a typo which the following should clear up. I've been told (maybe it was by a professional knife sharpener?) that the reason carbon knives hold their edges better (and they do) than stainless knives is because stainless steel is harder, and much more brittle, and that the sharp edge actually breaks off the stainless steel knife. Of course, that may be just more propaganda. Any real experts? Scott Herzinger ...tektronix!tekmdp!scotth