On Thu 27 Jan 2005 02:12:19a, Nathalie Chiva wrote in rec.food.cooking:

> On 26 Jan 2005 05:53:11 -0800, "Sheldon" > wrote:
>
>>sumwon sed:
>>>Doesn't SS scratch easily?
>>
>>Never use the shiny kind - you must use what we call "brushed" SS -
>>it's actually SS with inbuilt millions of microscratches, looks lovely
>>and doesn't show scratches, obviously.
>>Nathalie in Switzerland
>>
>>With brushed SS the brush marks are all in the same direction... you
>>mean to say that folks where you live will be certain to make all their
>>scratches in the same precise direction and exactly to the same depth
>>and width? Yoose gots to be kidding... of course brushed SS shows
>>scratches, and those scratches look three times as serious when made
>>accross the grain... and brushed SS countertops begin to look
>>especially old and worn as the brush marks wear away and shiny spots
>>appear in the areas that get the most use. Brushed metal is best
>>reserved for vertical and non-work surfaces like the fridge, stove, and
>>dishwasher, not counter tops. My kitchen sink is SS, a very expensive
>>Elkay (the Rolls Royce of SS sinks)... and no matter how careful I am
>>its brushed finish shows scratches and wear marks... the only way to
>>keep it pristine is to not ever use it.
>>
>>Sheldon
>
> No, the brushed SS I have is brushed circularly, not all in the same
> direction. Believe me, I use and clean my countertops *a lot* and
> there are no visible marks.
>
> Nathalie in Switzerland

Nathalie, I suspect the SS you have available in SS and Europe in general
is somewhat different than what we have in the US. No kidding.

Wayne