"Edged Weapons" in the kitchen - Page 5 - Professional Soldiers ®

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"Edged Weapons" in the kitchen

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06-06-2013, 09:49	#61
Dusty RIP Quiet Professional Join Date: Jun 2009 Location: The Ozarks Posts: 10,072	I've been using a 5-piece set of Old Hickory knives since '83. Just sharpen one side to keep them keen. Wash in cold water; hot water will roll the edge. Dry them off as soon as you rinse them and put 'em in the rack. Last set I bought was about 20 bucks with the rack. __________________ "There you go, again." Ronald Reagan
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