On Mar 16, 11:19*am, Transition Zone > wrote:
> 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

Lots of good info / videos on this site. Thanks!