Thank you, now if only I would follow my own advice <img src="/ubbthreads/images/graemlins/blush.gif" alt="" />

As an example - last weekend I barbequed a chicken and cut it with my Mutt. I didn't clean the blade (except wiping it off) and the next day the edge (which is higly polished) had a very nice patina to it. I had to spend 10 minutes on the strop to get it right again. Had I followed my own advice that would not have been required. Of course, some people here like a patina <img src="/ubbthreads/images/graemlins/wink.gif" alt="" />