"pb" wrote in message
.com...
In article ,

says...
Slight correction re sharpening of stainless....a perfectly sharp edge
can
be obtained and will hold its sharpness longer than the carbon
steel.....not
as easy to get it as sharp as carbon steeel but sharp it can be....mine
are
damned sharp....sharpened slowly on a wheel with a few cooling offs
during
sharpening..H


Anyone who uses edged tools for a living will use carbon steel, chisels,
saws,
chefs knives are all carbon steel, a jagged edge obtained from a grinding
wheel
may well feel sharp, like a serrated knife, but it comes nowhere near a
good
carbon steel. Stainless tools also tend to be thicker than carbon steel,
not so
much of a problem with a spade or fork but a hoe for instance needs to be
thin
to work properly.


Personally I also use nothing but carbon steel knives and 90 percent of my
gardening tools are also carbon steel....my one stainless spade is used for
cutting grass sod and does a nice job.....what I was getting at is that
stainless can be sharpened....whether or not one uses it is a different
issue......frankly for general use stainless is just too
heavy....incidentally, my grinding wheel produced a veryy fine edge and not
ajagged one....same one that I sharpen my chisels on....a cabinet makers son
so I know what 'sharp' is.....H