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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.

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

Reply

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

Reply
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