"Victor M. Martinez" wrote in message
...
animaux wrote:
I bought the border spade and fork, both stainless steel with beautiful
wood

They are indeed nice looking, but will they be strong enough?


More important, stainless steel is very hard, which is why better kitchen
knives are NOT stainless. The material is almost impossible to sharpen
without a machine, and chefs need to touch up knives constantly, using a
steel. This relates to spades because they get dull quickly, and should be
touched up with a flat file kept in the garage. The performance difference
is amazing, in case you've never tried this. It takes about a minute to put
the spade in shape to cut through soil like butter (almost).