In article ,
Boron Elgar wrote:

On Fri, 26 May 2006 18:13:51 -0800, Grizzman wrote:

Boron Elgar wrote:

I well remember the china plate (or cup) sharpening instructions. Got
a kick out of it.

Chefs have been using the back of china plates for centuries to sharpen
knives, i still do it to this day at times. it works really well.

Grizzman

And it worked with the MAC, too, as that is what I did. In those days,
I didn't know much about knives, but I had a coffee mug that worked
perfectly.

And thicker restaurant china is likely to have an unglazed inner rim
on the bottom that would work. These days at home, it is not so easy
to find.

My set of MAC knives came with a ceramic stick on a wooden handle for
sharpening. I still have it (and almost all the knives; the "paring" one
broke years ago).

Isaac