Dee Dee: As I understand it, high carbon steel is stainless steel with
extra carbon. It is probably very good, however I have carbon steel knives
that I really like. They will blacken and rust if left wet, but they seem
to get sharper than stainless and stay sharper longer. David
"Dee Randall" > wrote in message
...
>
> "David" > wrote in message
> news:IKhpf.131514$ki.48705@pd7tw2no...
> > Does anyone know where I can get some carbon steel kitchen knives? I
have
> > one by Sabatier and I would like to get some more. I have tried Google
> > but
> > all I seem to get is "high carbon steel knives" which is not the same
> > thing.
> > I am in Canada so I would prefer a Canadian source so that I don't have
to
> > deal with customs.
> > Thanks, David
> >
> >
> David, is high carbon steel made with stainless, or just a different
process
> from carbon steel. If you know.
> Thanks,
> Dee Dee
>
>