Now that's definately a non-LBC question. sure, you can grind them. I'd try
grinding a little reverse curve in right after the widest point of the tine
to make a smooth barb so the food would spring back and have to squeeze back
out to come off. strange to say, I actually did this with a meat fork that's
part of a knife set. Worked well.
Kind of like this:
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-----Original Message-----
From: owner-fot@autox.team.net
To: fot@autox.team.net
Sent: 5/29/2005 11:42 AM
Subject: Stainless working question -- non-LBC
Hi everyone!
I have a question for you folks who know metals out there, and stainless
steel in particular. We have a nice set of Wallace 18/10 stainless but
the tines on the forks are all too thick (width-wise) to be of much use
in spearing things (if you try to spear broccoli with them, for example,
the broccoli is just pushed back off -- it's the wierdest thing). We
like the set a lot, and would like to keep it, but the forks need to be
made more useable.
My question is -- is there anything wrong with grinding the tines down
to make the tines less wide? Is there some sort of coating on stainless
utensils that grinding would disrupt? Would they need to be dipped in
or finished with anything after grinding/buffing?
Thanks so much for any help you can give!!
Keep Triumphing,
Susan :)
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