Note that "cutlery" in this case probably refers to the common stainless
steel tableware and not the "knife grade" stainless steels like 440C.
I once lucked onto a set of silver plated steel mother of pearl handled
tableknives at a thrift store. I assume the sterling forks and spoons had
been sold as bullion but the peeling plated steel knives were just junked.
The MoP was in excellent condition and is slowly being recycled.
Thomas
> Bart,
>
> I have a silver fruit knife. It's a small pocket knife with mother-of-pearl inlays on the sides. The blade is adequate
> for peeling and cutting soft fruit, e.g. peaches. It has undergone some local bending and buckling across the blade,
> owing presumably to its fairly low strength. I haven't tried to analyse the silver, but it surely won't be pure.
>
> There are, of course, many publications about cutting edges of knives, swords, etc., dealing with quenched and
> tempered irons and steels. Perhaps less well-known is that you can't get a really good cutting edge on cutlery stainless
> steels, which like silver have an FCC crystal structure and are strengthened by solid solutioning and work-hardening.
> These mechanisms can't compare to hardnesses achievable with steels. And properly quenched and tempered steels have a
> unique springiness and resistance to buckling (plastic deformation) that enables use of very thin blades. Check for
> yourself with an old-fashioned razor blade: it will snap, but not before being bent through quite an angle.
>
> Russell Wanhill
>
> -----Original Message-----
> From: Arch-Metals Group [mailto:[log in to unmask]] On Behalf Of Torbert, Barton
> Sent: woensdag 26 april 2006 20:19
> To: [log in to unmask]
> Subject: Re: Silver Knives?
>
> I guess that is the point of a question. Just how sturdy of a knife
> could be made? Enough to cut a thick steak?
>
> Bart
>
>
> -----Original Message-----
> From: Arch-Metals Group [mailto:[log in to unmask]] On Behalf Of
> [log in to unmask]
> Sent: Wednesday, April 26, 2006 11:38 AM
> To: [log in to unmask]
> Subject: Re: Silver Knives?
>
> Torbert, Barton writes:
>
>> The discussion about iron/gold alloys brought up in my mind a question
> I
>> have had for a while.
>>
>> Did anyone in the past come up with a silver alloy that would retain a
>> good cutting edge, not be too brittle, etc.
>>
>> Bart
>
> What do you wish to cut? Silver bladed knives for fruit were fairly
> common
> in the 19th century.
>
> Thomas
>
> Thomas Powers
Thomas Powers
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