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EDGE STABILITY IN BUTCHER’S AND KITCHEN KNIVES
#12
Very interesting stuff KG and very well done. Do you think that carbon content may be an indicator of the edges propensity to roll or are you prepared to venture a guess just yet? Can't get Jan's recitation of the carbon content of cast out of our minds. Doesn't seem like cast would have much of tendency to roll.
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RE: EDGE STABILITY IN BUTCHER’S AND KITCHEN KNIVES - by EOU - 05-09-2018, 03:42 PM

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