| In an emergency, like - you get called upon to | | | | truth, the straight razor does not rely on the |
| carve the Thanksgiving Turkey at your in-laws. | | | | sharpness of the steel to do its extraordinary |
| You find that the knives they offer you need | | | | cutting job: the act of 'sharpening' a straight razor |
| some really fine touchup to give them a good | | | | is merely wearing down of the steel to expose |
| edge, and nowhere is there a knife sharpener, | | | | the carbon filaments within the metal matrix. |
| even an old worn Steel. There's an old Chef's tip | | | | These carbon filaments are incredibly sharp. The |
| that you can use: The unglazed rim on the | | | | filaments point every which way, so the act of |
| bottom of a china saucer makes a good | | | | "stropping" the blade (drawing the blade back and |
| temporary sharpening surface. Be sure to keep it | | | | forth across a piece of smooth leather), breaks |
| wet, and perhaps don't let the hostess see what | | | | off the carbon filaments so that what's left all |
| you're doing. Be careful, tho. An unglazed piece of | | | | point the same direction. |
| terra cotta pottery won't sharpen a blade. Nor will | | | | Looking at the edge of a well-stropped straight |
| a surface like a natural stone such as travertine. | | | | razor through a magnifying glass, you'll see an |
| An unpolished section of granite countertop should | | | | edge that looks like a miniature saw blade. It's this |
| be used only in an extreme emergency! | | | | sawing action that causes the razor to "glide" |
| Stainless Steel blades, although bright and shiny, | | | | through the tough hairs of a beard. Did you know |
| don't hold an edge very well. The metal in the | | | | that the hair in a man's beard is about as tough |
| blade is surprisingly soft when compared to even | | | | as a copper wire of the same diameter? High |
| the mildest of Round Steaks. Plan to resharpen | | | | carbon steel knife blades also exhibit this exposed |
| stainless steel blades every time you use them. If | | | | row of carbon filaments, only to a lesser extent. |
| you feel some pulling while you're cutting with a | | | | That's why it's easier to cut through something |
| stainless steel blade, resharpen at once. Don't get | | | | with a slight sawing motion instead of trying to |
| me wrong: I use a stainless steel vegetable knife | | | | push the knife through the object. Unfortunately, |
| for fine and delicate cuts, but I have to 'stone' it | | | | Stainless Steel knife blades don't have that same |
| every time I use it. | | | | characteristic. |
| High carbon steel is the best knife edge, but | | | | If you find a knife that is stamped "Old File" or a |
| knives made from this material have to be | | | | name like that, buy it. It will probably be hand |
| washed and dried after every use - they will rust | | | | forged. This is a blade made from exactly what it |
| fairly quickly when left in a pan of water during | | | | says - an old file. It will be a high carbon steel, it |
| dinner. Leaving them in a dishwasher can lead to | | | | will hold an edge exceeding well, and will last you a |
| rust spots. A rusted blade has to be polished | | | | lifetime. |
| before use, otherwise the rusted and stained | | | | A last word: always try to buy a blade that's |
| areas will drag while cutting and ruin a smooth cut. | | | | forged, not stamped. Forged blades are stronger, |
| Very high carbon steels, such as are found on old | | | | denser, tougher, hold an edge longer, and are the |
| straight shaving razors, last the longest, have the | | | | hallmark of a quality blade. Stamped blades don't |
| sharpest cutting edge, and are fine instruments. In | | | | measure up. |