ChattyCathy said...

> http://www.recfoodcooking.com/
>
> Vote now! (or note)
>
> Thanks go to sf for sending in this survey...


I haven't had my knives professionally sharpened in 10 years. I stick with
the honing steel mainly or the electric sharpener. The kyocera ceramic knife
will have to go in to Fantés after a couple more years for specialized
sharpening.

Andy
Voter #5