North American Fruit Explorers mailing list at ibiblio

["tanis cuff" <tanistanis@hotmail.com>]

Reply to Tom O's posting :

I also gave up on finding the ideal grafting knife.  I also gave up on any 
knife with a bevelled edge-- couldn't get the hang of using it, couldn't 
make decent cuts with a tool I used so infrequently.

I always end up doing the season's work with a good, sturdy, decent quality 
paring or kitchen knife !  Freshly sharpened, of course.   If a section of 
the knife edge is very straight, that's where you want to cut scion & stock. 
 I find it's easiest to use a knife which I'm familiar with, and 
comfortable using, rather than a "professional" tool just because it is the 
"correct" tool.

tc

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