To the OP - the reason you never found the sharpening steel very effective is because a steel does not sharpen, it hones; there's a difference, and its simple and important to remember. Basically, the edge of a knife is very very thin. German knives, in particular, use *relatively* soft metal in their blades (compared to modern Japanese knives, especially). Just in normal use, the edge deforms on a microscopic level, interfering with cutting ability...when you hone using a steel, you are essentially bending the edge back into shape. You are not, however, removing any metal at all. You should hone often. Doing it everytime you start a job is not too often. If you do this, you will maintain your initial sharpness much much longer. Note that on many of the manual pull-through systems, and some electric, the "final" sharpening level is actually a honing level, so you can use that instead. Note also that "diamond steels" are a different beast entirely; they are much more abrasive, and are best treated as true sharpeners. Regardless of how often and religiously you hone, however, at a certain point the edge will still get dull...and at that point, you need to sharpen by actually removing some metal to reshape and sharpen the edge. To do this, you need something more abrasive than a steel - a diamond rod, ceramic rods, stones, a mechanical sharpener, etc. Practically speaking, this is something you probably only *have* to do once or maybe twice a year. Learning to use sharpening stones is relatively easy, and they can be relatively affordable, but it does take some commitment and a bit of practice to be able to hold the correct angle. The systems like the the EdgePro and Wicked Edge get you the same results consistently without requiring as much user skill/commitment, but they are a bit expensive initially. For a cheaper option that still requires less commitment/skill than flat stones, and is very well reviewed, you might look at the Spyderco Tri-Angle Sharpmaker. Note, however, that all of these methods take a while to use - they aren't a quick 5 minute task. The electric sharpeners are quicker and have almost no learning curve. The downside is they are harder on your knives (removing more metal more quickly), and the edges they produce are serviceable but not at the same level a skilled manual sharpener can achieve. For many people, the tradeoff is worth it. Do you live close to a Williams Sonoma? I believe they are currently offering to sharpen one knife free, with an electric sharpener (Chef's Choice, I think) on Saturdays. I would recommend you take one in to them and get a hand's on demonstration, and then you will have an actual edge on your own knife to test with. If possible, I would also take another of your knives to a good professional hand sharpener (will probably cost between $1 an $2 per inch). Then, I would see whether the difference is worth it, to you. I'd also second the recommendation for the "An Edge in the Kitchen" book. There is also a book you can get a Sur la Table called "Knives Cooks Love" which is a good overview and is currently on sale for $4.99.

Sorry, no big deals here to chortle over. I can't believe this obsession with name brand clothing, etc. Seems to me that if the maker wants to put his name on a shirt, shoes, etc. that I'll wear (hopefully for years), s/he should sell it to me for half price. I advertise his product every time that I wear it. When s/he tells me that, due to the wonderful cachet of their brand name, exclusivity and all (but they willingly sell it to all comers) I must pay double the price of run-of-the-mill products for it .... I say that's *smart marketing*!! Seems to me that we should just laugh at them and tell them to get lost!! Momma Bird in good old Ohio - we're waiting for you to show us a picture of you modelling your lovely new suit. Kathy - sounds like a good idea to pick up a few of those wonderful desks ... and publicize them on eBay. Good wishes for stretching your dollars ... (I was tempted to add, something like, " ... but not your stories, please" but forebore - I have had no reason to believe that I've seen stories stretched around here. Accusing someone of lying is not exactly a laughing matter, in my book. Though I do enjoy a good laugh, as several of you know - usually of the rather dry kind of humour. Enjoy your summer, sharing good times with loved ones and friends. I just lost a good friend - a hard worker and smart - not yet 60. Lung trouble - he smoked (cigars). ole joyful

How did I miss some of these? They're all so wonderful and unique. And it so nice, many of them mean something special. Boy, it's like opening presents to look at some of these threads again. CANNOT WAIT until you post pics of your holiday exchanges........I am definitely living vicariously through all of you. I did try to find a pic I remember seeing in a book of a vase pattern so I could pick out glass for it but that's all I'll let myself do before the new year. Couldn't find the pic anyway.

Getting worse by the day (and no rain in sight). I am trying to hold my nerves as any watering now, unless deep and plentiful, is going to be worse than none at all...since roots have been reaching deep into the soil and I do not want to tempt them into thinking surface water is available. Yep, the baptisia is now a withered stump, various campanulas are also diminished...all in all, the allotment is a bit f a disaster this year. I am planning on removing quite a lot of plants and really doing xeric planting as I actually have rainfall somewhere on a par with Israel or Beirut...ie. not very much at all. Mediterranean plants are OK to a point...and I do have an urban temperature hike, unlike Norfolk, where my wood is much colder over winter. Rouge - nearly all the roses (I have around 80 or so) are OK, although most are single flowering. The remontant roses have shut down their bloom cycle...but, with a quick trim, should have at least another decent flush. True, I also grow 'no fuss' ones such as species roses, ramblers, chinas, gallicas, rugosas, and burnets.