I am looking at making a couple slaw boards for making Sauerkraut this fall. I Have noticed allot of the commercially made boards use SS knives. When I look for SS knife stock I mostly come up with searches that say "this is sheared from SS sheet material". Can I just get regular SS and put and edge on it for my slaw board or is there something else i need? Do i have to do anything to the metal after sharpening it. I can easily buy one but since I am a wood worker I would rather build one. Jason
