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
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