[net.cooks] Good Knives

cw (05/17/82)

The recent article on knives is quite correct.  Two comments:
	1.  Merle Ellis' book "The Butcher" (?) (it is a widely available
	    paperback) has much good information on knives that simply
	    expands on the previous article.
	2.  I do disagree about sharpening carbon steel knives;  it is a
	    skill, but not an unlearnable one.  Knives do get dull and a
	    dull knife is far more dangerous than a sharp one because it
	    will slip and turn instead of cutting.
And USE THAT STEEL.

Charles