SolarPowered is exactly right. The steel has two conflicting properties. One is hardness. This is the ability of the knife to hold an edge. The second is ductility. This is the ability of the knife to withstand flexing or impact without breaking. These things are created by both the chemical composition of the knife and how it is 'worked', forged to harden it then heat treated (annealed) to soften it a bit. They try to keep the edge hard and the spine softer. Some of these components can also help the steel restist corrosion (nickle, cromium, moly etc). Hence the term stainless (which really means stain resistance). You will typically find a hardness indication of the edge as a rockwell number. You'll see a little dimple near the handle where they test the blade. Values of 57-60 are pretty hard. You are less likely to find any indication of the amount of annealing done but the major manufacturers do a good job of this. The most common problem you'll find is over annealling which makes the edge too soft. They try to catch all of these by doing the rockwell test after the annealling is done. Simple carbon steel can be sharpened to amazing sharpness. Stainless will typically not be able to be sharpened to quite the same level but because it is harder the edge lasts longer (but again, it is harder to sharpen) Other things that affect a knife are feel of the handle. Edge geometry. Blade thickness. Balance of the blade. And general aesthetics. Anyway, after all that (because you asked) I agree with SolarPowered, get a good sharpening system and I think you'll find your current knives are just fine. Ken

Here you go Sharon. There's talk about it on page 2 on the homemade non-stick shortening thread. I also mentioned how easy it is to use on the bundt pan thread. Better Than Pam Coating 1/2 cup corn, canola or vegetable oil 1/2 cup shortening, room temperature 1/2 cup flour Beat all ingredients with an electric mixer until it has increased in volume slightly and resembles marshmallow cream. Store in a covered container in the cupboard. If it separates upon sitting, just stir before using. You can spread it with a brush, but I just scoop it up with my fingers.

Better Than Pam Mixture that works wonderfully-- 1/2 c solid shortening 1/2 c vegetable oil 1/2 c flour Beat first two ingredients till fluffy like marshmallow whip. Beat in flour. Store in a sealed container at room temperature. If it separates, stir again.

I've been making this one for brunches for many years. found the recipe in Southern Living Magazine. I always have requests for the recipe. 1 (6-ounce) package long-grain and wild rice mix 1 pound ground pork sausage 1 pound ground beef 1 large onion, chopped 1 (8-ounce) package sliced fresh mushrooms (or use jarred or canned, if using don't cook along with onions) 1 (8-ounce) can sliced water chestnuts, drained 1/3 cup chopped fresh parsley 3 tablespoons soy sauce 1 (2.25-ounce) package sliced natural almonds (1/2 cup) Preparation Cook rice mix according to package directions. Cook sausage and ground beef in a large skillet, stirring until it crumbles and is no longer pink. Drain and pat dry with paper towels. Cook onion and mushrooms in same skillet over medium heat 7 minutes or until tender, stirring occasionally. Combine rice, sausage and beef, onion and mushrooms, water chestnuts, parsley, and soy sauce; stir well. Spoon mixture into an ungreased 13" x 9" baking dish. Cover and chill casserole overnight. Remove from refrigerator, and let stand at room temperature 30 minutes. Sprinkle with almonds. Bake, uncovered, at 350� for 40 minutes or until thoroughly heated. Note: You don't have to refrigerate the casserole overnight. Just spoon it into the baking dish and bake, uncovered, at 350� for 20 minutes or until heated.