On Mar 15, 7:34*pm, jon_banquer > wrote:
> On Mar 15, 3:19*pm, jon_banquer > wrote:
>
> > If you strop a knife do you still need to steel it? What does steeling
> > do that stroping doesn't?
>
> > I can get one of my kitchen knifes so sharp that I can easily cut the
> > hair off my arm but it won't stay sharp and very quickly dulls. Is
> > this a sign of a cheap knife?
>
> > How can you tell if a knife will hold an edge?
>
> I'll be the first to admit I don't know a ****ing thing about knives
> and until now I've never been interested in cooking

I know that sometimes, the cutco knife salespeople are in the area.
They go door to door with demostrations and everything. I guess they
might make house calls in your area.

http://www.cutco.com