> There seems little point in sharpening a blade unless it's actually going 
> to *stay* sharp for a reasonable period of time.

I sharpen my big kitchen knife about once every month, it surprising how you 
don't notice it going blunt gradually, but then after sharpening it boy is 
it nice to use :-)  I hate going to my mum's house and trying to use her 
knives, you need to apply about 10x as much force to cut!

The only disadvantage with a really sharp knife is that you don't even 
notice when you've cut yourself "oh, why is this potato red inside?" :-)

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> What use would an ISP have for recording this information?

So they know who to contact if they get any complaints about a certain IP.

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>> What about your katana?
> 
> Intentionally slightly blunted. It can still cut straight through a 20 
> cm block of polystyrene in one strike.

...why do you own a katana? o_O

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"Invisible" <voi### [at] devnull> wrote in message 
news:49379e28$1@news.povray.org...
>>> What about your katana?
>>
>> Intentionally slightly blunted. It can still cut straight through a 20 cm 
>> block of polystyrene in one strike.
>
> ...why do you own a katana? o_O

Why not?

I've done martial arts (including sword work) for 14 years. It's an ornament 
(along with the knives) and it's sometimes used for solo practice.
It is balanced for use. I made sure of that before buying it. The difference 
in feel between the katana and the woodern swords is definitly noticable.

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>> ...why do you own a katana? o_O
> 
> Why not?

...OK  ._.

> I've done martial arts (including sword work) for 14 years. It's an 
> ornament (along with the knives) and it's sometimes used for solo practice.

Oh, right. I see.

One of my dad's friends used to collect samuri swords. But [apparently] 
his wife wasn't really thrilled about having a house full of blades so 
sharp they can cut through silk under its own weight.

...so now he collects decorated sword *handles*. o_O

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"Invisible" <voi### [at] devnull> wrote in message 
news:4937a047$1@news.povray.org...


> One of my dad's friends used to collect samuri swords. But [apparently] 
> his wife wasn't really thrilled about having a house full of blades so 
> sharp they can cut through silk under its own weight.

Blades of that quality are *expensive* (and I'm not talking a few hundred 
pounds. Think tens or hundreds of thousands for the authentic ones)

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Gail wrote:

>> One of my dad's friends used to collect samuri swords. But 
>> [apparently] his wife wasn't really thrilled about having a house full 
>> of blades so sharp they can cut through silk under its own weight.
> 
> Blades of that quality are *expensive* (and I'm not talking a few 
> hundred pounds. Think tens or hundreds of thousands for the authentic ones)

I believe they were second-hand off Ebay rather than "new", but other 
than that I couldn't really say...

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"Invisible" <voi### [at] devnull> wrote in message 
news:4937a6c8$1@news.povray.org...
> Gail wrote:
>
>>> One of my dad's friends used to collect samuri swords. But [apparently] 
>>> his wife wasn't really thrilled about having a house full of blades so 
>>> sharp they can cut through silk under its own weight.
>>
>> Blades of that quality are *expensive* (and I'm not talking a few hundred 
>> pounds. Think tens or hundreds of thousands for the authentic ones)
>
> I believe they were second-hand off Ebay rather than "new", but other than 
> that I couldn't really say...

When I say authentic, I mean antique, as in pre 18th century.

The replicas aren't as expensive, but also usually aren't the same quality

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On Thu, 4 Dec 2008 09:59:25 +0100, "scott" <sco### [at] scottcom> wrote:

>> There seems little point in sharpening a blade unless it's actually going 
>> to *stay* sharp for a reasonable period of time.
>
>I sharpen my big kitchen knife about once every month, it surprising how you 
>don't notice it going blunt gradually, but then after sharpening it boy is 
>it nice to use :-)  I hate going to my mum's house and trying to use her 
>knives, you need to apply about 10x as much force to cut!
>

I sharpen my kitchen knifes every other time I use them with a "Kitchen Devils
Lifestyle Super Sharpener" <puke name>
http://tinyurl.com/636jlx

>The only disadvantage with a really sharp knife is that you don't even 
>notice when you've cut yourself "oh, why is this potato red inside?" :-)
> 

Eh! Rule number # cut away from yourself or even better use a potato peeler. 
-- 

Regards
     Stephen

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Stephen wrote:

> Eh! Rule number # cut away from yourself or even better use a potato peeler. 

No, rule number 1: If a vegatable slicer comes with a protective hand 
guard, YOU SHOULD USE IT!!

(My mum disregarded this rule, and amputated her fingernail as a result. 
Man, there was a lot of blood that day... Took months to regrow too!)

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