In article ,
Steve Wertz wrote:

But there
does come a time when you need to grind a little metal off your
knives.

Reminds me of the scariest cooking knife I ever saw. It was at a garage
sale when I was about 12 years old, so this was roughly 32 years ago.
Old man selling old kitchen stuff, and he had a kitchen knife that was
maybe 10 inches long on the blade, but had been sharpened so many times,
that the depth of the blade from cutting edge to the spine was less than
a quarter inch. I can just imagine the pain trying to use that knife
chop lettuce.

jt