This is about fine kitchen knives, but as I read it I couldn't help but think about edged weapons--the descriptive language used, the importance of matching tool to task, the discussion of blade shapes, test cutting, edge geometry, aesthetics and balance points, the opinions of those who use the blades all day every day, the misconceptions about size and weight, etc. It's an interesting read anyway, but especially in the context of arms and armour discussion. One knife user even mentions Japanese swords.

http://www.nytimes.com/2004/12/15/dining/15KN..._popular_2

Nice article.

Quote:

"The ability to sharpen it is what drew me," Mr. Lee said. "It would take a wicked edge very, very quickly." In his view the need to maintain old carbon steel knives by honing them frequently and keeping them clean and dry (no dishwasher, please) is more than offset by their performance....

I agree entirely with that. I was in love with my Henckel Professional "S" knife set until I uncovered an older carbon blade after my mother-in-law died (it had been hers). It holds it's edge NEARLY as long as the Henckels but in just a few strokes it's razor sharp. Since we don't have a dishwasher the maintenance is the same for us; just towel dry after washing.

I plan on making myself a complete cutlery set from regular carbon steel.