[TheForge] Do you feel secure?

[Peter Fels & Phoebe Palmer]

Don't know the answer Andy; but it serves them right!

Andy Gladish wrote:
> You guys might enjoy this one- I made a lovely Damascus chef knife for my 
> niece, who went through cooking school, and brought it to the Midwest when 
> we came for her wedding.
> When I finally unwrapped it after a few days to show the family, I noticed a 
> stain on the cutting edge- first thought was, Did they use it to cut their 
> sandwiches? I knew it had been inspected because TSA had tucked a notice 
> under the strap holding the case...
> A closer look showed that it was blood. Now, the concept of "sharp" has a 
> different meaning for me than for most people- it's either as sharp as a 
> knife of any given kind can be (and that varies a lot) or it's not Sharp. 
> Need I say how sharp a fine high carbon chef's knife should be? "Razor" 
> doesn't even begin to describe it, now that a straight razor is something 
> you only see in an antique store.
> At least they didn't bleed all over the case, huh?
> ...which leads to a question- after the Ferric etch, no matter how I scrub 
> with soap and water, a coating of oil seems to bring out black staining- I 
> know that's not going to go over well with a pro chef- what do you think 
> might clean that up without affecting the etch?
> 
> Andy G. 
> 
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