mudguard inox??
- Thread starter michipons
- Start date
Simonr501
Hero member
- Location
- Lympne, Kent. UK
Yes! It depends on the chef, but the vast majority use a combination of 'High Carbon' and 'Stainless' martensitic, although the two types are not exclusive to each other.Paul Marx said:
Some stainless steels are incredibly hard with a high carbon content. They hold an edge for a very long time, but are a bitch to sharpen. An easy example is a razor blade.
Of course there is usually a trade off between keeping an edge and durability. Japanese knives somehow seem to do both.
Alan
Senior member
- Location
- Northern Ireland
Every days a school day. 
so another question about the front guard, my sf front guard is held in place with 2 hooped support brackets either side of the forks. The rear bracket is solid round bar, but the front is hollow tubing. Which is the correct fitting. 
bye the way all of the above was very interesting as usual.
so another question about the front guard, my sf front guard is held in place with 2 hooped support brackets either side of the forks. The rear bracket is solid round bar, but the front is hollow tubing. Which is the correct fitting. bye the way all of the above was very interesting as usual.