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Need 3 New Knives and accompanying stones (preferrably with an angle guide) for Carving Chicken and Beef Shawarma Cones WITHOUT DIMPLES - Page 3

post #61 of 66

Let's really add some more lingo and muddy up the waters.  Check out this information, http://calphad.com/martensitic_stainless_steel_for_knives_part_1.html

post #62 of 66
WOW.
post #63 of 66
Thread Starter 
Quote:
Originally Posted by Jimyra View Post
 

Let's really add some more lingo and muddy up the waters.  Check out this information, http://calphad.com/martensitic_stainless_steel_for_knives_part_1.html


I am a mechanical engineer, iron ring and all, so i can understand this, only because Strength and Materials was a 2nd year class and i loved chemistry

post #64 of 66
Not sure whether this will help understanding how to sharpen Vics.
post #65 of 66
Thread Starter 
Quote:
Originally Posted by Benuser View Post

Not sure whether this will help understanding how to sharpen Vics.


lol, i never said it would :)

post #66 of 66

Carver,

 

I had that course many years ago.  Had an Asian Professor and could not understand him.  I can still read the diagrams.  Just like the lingo they don't tell you how to sharpen a knife.  

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ChefTalk.com › ChefTalk Cooking Forums › Food & Equipment Reviews › Cooking Knife Reviews › Need 3 New Knives and accompanying stones (preferrably with an angle guide) for Carving Chicken and Beef Shawarma Cones WITHOUT DIMPLES