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
|