[conspire] A sharp knife is safer than a dull knife.

[Michael Paoli]

I still use what was my grandmother's knife - carbon steel blade and
cast aluminum handle.
And I keep it sharp.  It's over 100 years old, and still the knife I
use the most.

On Sun, Oct 15, 2023 at 11:26 AM paulz at ieee.org <paulz at ieee.org> wrote:
>
> For a long time, I’ve known how to keep my pocket knife and woodworking tools razor sharp.   However whenever I saw “nice” kitchen knives, they cost more than some power tools. I did most of my prep with serrated steak knives.  I even figured out how to sharpen them.
>
> A few months ago, I had opportunity to chat with the owner of a restaurant.
>
> Following up on her suggestions, I found that Zwilling and Henckels are now one company.  I ordered an 8” chef’s knife.  The package said “German Steel”, but the blade was marked China.  Bit of a turn off.  Nice knife.  Very sharp. Much bigger than I need for most things
>
> I saw a “special” on a morning TV show for a set of 3 knives.  They looked impressive but after using them once or twice they were dull.  I sharpened them, but after cutting zucchini on a plastic cutting board they lost their edge.  Those knives went back in the box and taken to Goodwill.
>
> Then I found Zwilling / Henckels  has an ebay store:  https://www.ebay.com/str/zwillingjahenckels
>
> I now have 4, 5, and 6 inch knives.  Razor sharp out of the package.  I’ve used them several times and they they are still very sharp.  They’re much more pleasant to use than serrated knives.   Looks like it will be a while before I need to use the honing steel.
>
> These knives are stainless.  Amazing what German metallurgy can do.   Just the same, I wash them by hand to avoid hazards in the dishwasher.