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Re: Stainless working question -- non-LBC

To: "Bill Babcock" <BillB@bnj.com>, "'Susan Kahler '"
Subject: Re: Stainless working question -- non-LBC
From: "John Kipping" <johnkipping@inet.net.nz>
Date: Mon, 30 May 2005 08:59:45 +1200
18/10 stainless is 18% chrome, 10% nickel and is homogeneous, ie it's the
same thoughout. Only welding heat is a problem as the "stainless" bits
migrate away so the steel can go rusty, hence you shouldn't do normal
welding on a stainless exhaust.
John Kipping
----- Original Message ----- 
From: "Bill Babcock" <BillB@bnj.com>
To: "'Susan Kahler '" <spitfiresuz@141.com>; <owner-fot@autox.team.net>;
<fot@autox.team.net>
Sent: Monday, May 30, 2005 6:55 AM
Subject: RE: Stainless working question -- non-LBC


> 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:
>
>     ___     ________
>    /   \___/
>   /
>   \     ___
>    \___/   \________
>
>
> -----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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>



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