http://dria.disqus.com/enSun, 18 Mar 2007 08:13:44 -0000http://www.dria.org/wordpress/archives/2007/03/03/515/#comment-1567809<p>Yes, it's the carbon steel in the Lee Valley knife which makes it so good. Carbon steel takes a better edge and keeps it longer than stainless. But it's hard to find these days as everyone has switched to stainless.</p>bodensatzSun, 18 Mar 2007 08:13:44 -0000http://www.dria.org/wordpress/archives/2007/03/03/515/#comment-1567808<p>I've been very happy with this knife:</p><p><a href="http://www.leevalley.com/garden/page.aspx?c=1&amp;p=52770&amp;cat=2,40733,40738" rel="nofollow noopener" target="_blank" title="http://www.leevalley.com/garden/page.aspx?c=1&amp;p=52770&amp;cat=2,40733,40738">http://www.leevalley.com/ga...</a></p><p>I have had it for almost two years and it is only now beginning to show signs of needing a bit of sharpening. It is also extremely affordable at less than $25. It slices through ripe tomatoes like a dream!</p><p>I've tried a fairly wide variety of knives over the last 10 years, but after trying carbon steel it is really hard to find a conventional knife that works as well for me.</p>liss76Thu, 08 Mar 2007 07:24:01 -0000