"Kate B" > wrote:

>As to SS knives what out there is a better material for kitchen use? I'm
>genuinely curious.
>
>Kate
>

Regular steel, I guess the "no-stain" types are a reasonable
alternative to stainless. I don't guess it's always true, but in
general it's very hard to sharpen a stainless knife. OTOH if you get
one of the "higher-end" stainless ones today, I think they probably
hold their original edge pretty well. And they go in the dishwasher,
which is good.