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1. Stainless working question -- non-LBC (score: 1): Author: Susan Kahler <spitfiresuz@141.com>; Date: Sun, 29 May 2005 13:42:26 -0500; 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 (; /html/fot/2005-05/msg00499.html (7,429 bytes)
2. RE: Stainless working question -- non-LBC (score: 1): Author: Bill Babcock <BillB@bnj.com>; Date: Sun, 29 May 2005 11:55:42 -0700; 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; /html/fot/2005-05/msg00500.html (8,081 bytes)
3. Re: Stainless working question -- non-LBC (score: 1): Author: "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 shou; /html/fot/2005-05/msg00501.html (9,579 bytes)
4. Re: Stainless working question -- non-LBC (score: 1): Author: BillDentin@aol.com; Date: Mon, 30 May 2005 12:02:01 EDT; 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 p; /html/fot/2005-05/msg00510.html (8,093 bytes)

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