On Sep 22, 2:10*pm, "Ed Huntress" wrote:



Eh, eh. ...well, sonny...let's see here, by cracky...scratch, scratch,
spit...

Stainless kitchen cutlery from the 50s -- even the expensive stuff. It was
made of 18-8 (300 Series) steel, which is too soft to hold an edge. Poor
choice, or availability, of materials.


Ed Huntress

If I recall correctly Robelson found that cryogenic treatment of
stainless improved the hardness and edge holding. I just can not
remember when, but think it was in the 50's. So that might have been
400 series stainless before the heat treatment was refined.

Dan