"Kate B" > wrote in message
link.net...
>

(snip)

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

Stainless knives can't hope to achieve the edge that carbon steel can.
Stainless is great for steak knives and cutlery, but for chef's,
carving, paring or filleting knives, use a good quality carbon steel
knife and you can't go wrong.

Scott.