FoodBanter.com - View Single Post

James Silverton[_4_]

wrote on Fri, 15 Jan 2010 17:17:29 -0800 (PST):

> Thanks

> I have a meat knife, that I have owned for around thirty years. I
sharpen it with a stone a couple times a month whenever I need to
slice up a whole chicken for frying. Would the blade over this time
frame become thinner or narrower to the point that it might break if I
applied too much pressure? I would think butchers must wear out their
>knives quite quickly.

If you look at a butcher's knife, it often shows signs of a curved blade
from being worn down by sharpening but I suspect yours is not in bad
shape if you have to ask.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not