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Re: Stainless working question -- non-LBC

To: spitfiresuz@141.com, fot@autox.team.net
Subject: Re: Stainless working question -- non-LBC
From: BillDentin@aol.com
Date: Mon, 30 May 2005 12:02:01 EDT
In a message dated 05/29/2005 1:43:05 PM Central Daylight Time, 
spitfiresuz@141.com writes:


> 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? 
> 

Susan:

You little Spitfire!  You're approaching this like an Engineer.  Take a more 
artistic approach.  Don't make broccoli!  Hell, the first President Bush 
didn't eat it.  Make stickier stuff like hush puppies with syrup, or anything 
with 
a cheese sauce (some Wisconsin Dairy farmers are starving).  That stainless 
will work fine!

Bill (Damdinger)

PS

Or....ignore the problem completely, and consider stuff falling from your 
stainless an alternative to the current South Beach diet craze.

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